Ina Garten Blondies Food

CHOCOLATE CHUNK BLONDIES

Chocolate Chunk Blondies image

Provided by Ina Garten

Categories dessert

Time 45m

Yield 12 blondies

Number Of Ingredients 10

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks, such as Nestle's

Steps:

Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

BLONDIES

Blondies image

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3/4 cup unsalted butter (1-1/2 sticks), plus more for the preparing the pan
1 1/2 cups light brown sugar
2 large eggs, beaten
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for preparing the pan
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
About 1/2 cup chocolate, butterscotch or white chocolate chips (optional)

Steps:

Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
Copyright 2001 Television Food Network, G.P. All rights reserved

SPANAKOPITA (SPINACH PIE) BY INA GARTEN

Spanakopita (Spinach Pie) by Ina Garten image

As the title suggests, this is really Ina's recipe...I've made some small changes, but they don't change that fact. The biggest change I made was using fresh spinach, but frozen spinach can be substituted if desired.

Provided by Late Night Gourmet

Categories Spinach

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups red onions, chopped
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
20 ounces fresh spinach, chopped
4 large eggs, beaten
1 1/2 teaspoons nutmeg, grated
1/3 cup parmesan cheese, freshly grated
2 tablespoons plain breadcrumbs
6 ounces feta cheese, cut into 1/2-inch cubes
1/3 cup pine nuts
1/4 cup light butter, melted
6 sheets phyllo dough, defrosted

Steps:

Preheat the oven to 375 degrees.
In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.

Nutrition Facts : Calories 289.2, Fat 19.4, SaturatedFat 8.3, Cholesterol 124.4, Sodium 964.5, Carbohydrate 17.7, Fiber 3.1, Sugar 3.5, Protein 12.9

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