Blondies

No, I'm not talking about my next hair color I decided to try. I'm talking about the yang to the brownie and half sister to the chocolate chip cookie. The blondie; the rich, luscious, bar dessert. However, unlike the brownie, a blondie depends, not on chocolate for it's je ne sais quoi, but rather on brown sugar. And unlike the chocolate chip cookie it's baked in bar form and is often accompanied by a few extra ingredients, such as coconut and nuts.

This was the first time I have made blondies, and when I come to think of it it's the first time I have really tried the blondie. And let me tell you I am in love! These are easy to make and really deliver on flavor. I think my husband would agree as he went through half of the pan in no time. So if you like brownies and chocolate chip cookies, (like who doesn't) give these a whirl.

Tip: to toast coconut place on baking sheet. Bake at 350 degrees for 7-9 minutes or until golden brown. Remove from pan, place in separate bowl and set aside. Also, if you are a nut lover you could add 1 cup pecans, toasted and chopped. Add them when you add chips and coconut to batter. I refrained from the nuts.

Ingredients:
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. unsalted butter, melted and cooled
1 1/2 cups light brown sugar
2 large eggs
1 1/2 tsp. vanilla
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1 cup shredded coconut, toasted

Heat oven to 350 degrees. Spray 13x9 pan with cooking spray.

Whisk melted butter and brown sugar together. Add eggs and vanilla; mix well. In a separate bowl combine flour, baking powder and salt. Fold flour mixture into wet ingredients. Do not over mix. Fold chocolate chips, white chocolate chips and toasted coconut (and nuts, if desired) into batter. Turn batter into prepared pan and smooth top with spatula.

Bake until top is shiny, cracked and feels firm to the touch, 22-25 minutes. Cool on wire rack, try to resist until cool, but you probably won't.

Recipe adapted from "Baking Illustrated."

Chocolate Lava Cakes . . . for Two

Here is my shout-out to Valentine's Day, which I acknowledge is already long gone. However, this recipe is a real sweetheart of a dessert for you and your smoopy-poo. My husband loves this dessert and since I typically have all the ingredients in the cupboard I make it more often than I should. It is best topped with some ice cream or whipped cream. Following is a real gem of a whipped cream recipe. Store bought whipped cream should only be purchased in an emergency as making real whipped cream is very simple and tastes much better. And I would even venture to say is better for you because it has less preservatives and all that other gunk they put in our food to make it last forever. Maybe it's stretching it a bit to say that it's better for you but it makes it easier, in my mind, to eat a whole big smathering of it with my chocolate lava cake.

This recipe makes two cakes, to make four simply double the recipe. I know it sounds dumb to mention this but some recipes you can't just double, as they do not turn out as well. But this does, so go nuts!

Ingredients:
2 squares semi-sweet baking chocolate, chopped finely (2 ounces)- Baker's works well
1/4 stick butter (4 Tbsp.)
1/2 cup powdered sugar
1 tsp. vanilla
1 egg
1 egg yolk
3 Tbsp. flour

Heat oven to 425 degrees. Spray two custard cups or 3-4 ounce ramekins with cooking spray.

Microwave chocolate and butter in 30 second intervals until melted and smooth when beaten with a whisk. Stir in powdered sugar until well blended. Blend in egg, egg yolk, and vanilla. Stir in flour. Divide batter between custard cups. Bake 13-14 minutes. Sides should be firm but center will be slightly soft. Run a knife around cake and invert cakes onto dishes. Top with whipped cream.

Whipped cream:
1 cup heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
1 Tbsp. orange liqueur (optional)

Place bowl and beaters in freezer for 15 minutes or so before hand. In chilled bowl combine all ingredients. Beat with hand mixer until cream forms stiff peaks.

Ceviche!!

Mmm. I love ceviche. It will always remind me of Costa Rica and my never-ending quest for more ceviche and guacamole. And of course my lovely friends that I made in Costa Rica, some of which also share this ceviche obsession. However, many people do not like ceviche. So beware if you are going to try this and don't know if you are a ceviche lover or not. If you know you are then this is a simple recipe that will remind you of wherever you traveled to have first tasted ceviche. Feel free to use any seafood you desire, however "cooking" times may vary. I enjoy a combo of shrimp and firm white fish, but other items like scallops will also work.

If you are not a ceviche lover or you are unsure, maybe you should take a trip to Central or South America and try it there first. Or if you are lucky enough to live in a region where a local restaurant actually serves ceviche try it there. It will be cheaper to try it in the restaurant then to buy all the ingredients.

Tips: The smaller the fish/seafood is cut up the faster the lime juice will "cook" the fish. Also, if you are unsure if your fish/seafood is "cooked" cut it in half and you will be able to tell, the uncooked part will still look transparent. But "cooked" fish/seafood will be white all the way through.

Ingredients:
1-2 lbs. firm white fish/shrimp/scallops/ cut into small pieces 1/4 inch or so
juice of 6 limes, please do not use bottled juice, fresh only
1/4 red onion, chopped finely (you can use more of less to taste, this is a conservative amount)
1 red bell pepper, chopped finely
1 jalapeno, seeded and chopped finely
1/2 cucumber, cut into 1/4 inch cubes
1 avocado, cut into 1/4 inch cubes
salt and pepper

Pour lime juice over fish/seafood pieces, cover and let sit in refrigerator overnight. This process may not take this long depending on type of fish/seafood you are using. It has been my experience that shrimp take a long time, fish is faster.

Drain fish/seafood, reserving juice. Add onion, pepper, jalapeno, cucumber and avocado to fish/seafood. Combine gently. Cover and refrigerate 1-2 hours to let flavors blend. Add salt and pepper to taste.

Serve with tortilla chips, adding back some lime juice of you like a juicy ceviche. Hot sauce can also compliment this dish.