17 minutes ago
Tuesday, November 27, 2012
I'm not a cookie baker. I would always rather bake a cake (and eat the cake too!).
But bars are different than cookies, sort of like brownies or blondies.
You can bake them in a square cake pan and pretend they are little pieces of cake.
I received a big bag of pistachios for the holidays, so decided to make a sweet salty cookie bar, sort of like a blondie.
I know I shouldn't bake because the little voice in my head keeps reminding me:
Stacey........do not make these, because you need to lose 7 lbs before spring break and you know you will eat 2 of these at 11 pm just before bed.............
Yeah, yeah. Be quiet little voice. I made them for my husband anyway. He can afford to eat 2 before bed.
Why don't men gain weight? It's not fair.
Chocolate Chip Pistachio Bars (blondies, cookies, whatever)
1 stick butter, melted and cooled
1 cup brown sugar
1 tsp vanilla extract
1/4 tsp almond extract
1 cup all purpose flour
1/2 tsp salt
3/4 cup chocolate chips
2/3 cup toasted pistachios
Preheat oven to 350F.
Line an 8 x 8 square brownie pan with parchment paper.
In a large mixing bowl, whisk together butter and sugars. Beat in eggs one at a time, followed by vanilla extract.
Stir in flour and salt, then the chocolate chips, and nuts.
Pour into prepared pan and spread evenly with a spatula.
Bake for about 23 minutes, until a toothpick inserted into the center comes out clean or with only few moist crumbs attached and the top is a light golden brown. It's better to take them out of the oven a little undone, they will continue to cook when they cool.
Cool in the pan on a wire rack before slicing.
Icing is optional. I make my icing by adding a tablespoon of whole milk to a cup of confectioner's sugar. Whisk with a fork, then pour on the warm blondies.
This is gilding the lily.
We can diet after the holidays.