“An apple a day keeps the doc-“
Ha. Not this doctor. (To be. You are not a doctor yet, missy. Doctor. To. Be. Speaking of which, the test was fine. I definitely know I made a few stupid mistakes but it would be impossible not to on any three hour long test. Rather than obsess about the ones I may have gotten wrong, however, I’ve decided to take the glass half full approach. And think about the myriad of times I could have put down the wrong answer. But didn’t. That’s what I plan to do in the OR. Congratulate myself every time I don’t mistakenly cut out someone’s liver. And just selectively forget about the times I do.)
Sounds cliche, really. But I do in fact eat an apple a day. Approximately.
Of course, there are some days when I don’t eat any. Note – these days are commonly referred to as bad days.
But then again, there are also some days when I eat two. Even three apples. (Best. Days. Ever.)
Yes, I let my happiness and mental well-being hinge upon the availability of a piece of fruit. But apples happen to be the second most popular fruit in the US (oranges are first). So just fess up. You do it too.
We have bad days. And best days ever.
And there are also the days when, not only do I get to eat my apple raw. Straight up. As is.
But I also get to have them in dessert form. Apple pie. Apple crisp. Apple streusel. Apple crumb cake. Caramel apples. Apple blondies with brown sugar frosting.
These days? Transcend words. No superlative exists yet in the English language to accurately describe them.
Have no fear though. I have a conference call later today with Webster and Oxford. We’re working on it.
I made these apple blondies for my friend Ari’s birthday. He is as much of an apple fiend as I am. Possibly more so. You can’t even mention the word apple around him without his eyes glazing over. And then more often than not he’ll begin to wax poetic about all of the different varieties of apples out there and how there is really no such thing as a bad apple. Apparently, they are all unique. And delicious. In their own way.
I, on the other hand, beg to differ. I’m not such a fan of McIntoshes. Or Cortlands.
I like my apples super crisp.
Golden delicious. Fuji. Granny Smith. And Ambrosia. Those are where it’s at.
My intense love of apples aside, these blondies were really delicious. Even if you’re not an apple fanatic. (Sophie had three. In one day. A fact that she happily bragged to me as we were brushing our teeth the night that I made them.)
And the brown sugar frosting? Perfect. Really and truly perfect.
Apple Blondies with Brown Sugar Frosting
Makes 24, adapted from Cooking the Books
2/3 cup butter, softened
2 cups brown sugar, packed
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
1 cup peeled chopped apples
4 oz butter
1 cup brown sugar, packed
¼ cup milk
2 cups icing (confectioner’s) sugar, sifted
Lina a 13 x 9 inch baking tin with baking parchment. Set oven to 350 degree.
In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples, mixing well. Spread evenly in the prepared tin and bake until set and golden, 25-30 minutes. Let cool completely in pan on rack.
Brown Sugar Frosting:
In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.
As many of you know, I have been an avid participant in an event called Regional Recipes, formerly hosted over at Blazing Hot Wok. The premise is that we pick a different country or geographical region every month and cook a recipe indigent to that area. A round-up is then posted of all the entries and a new country is picked for the next month. Ever and anon.
The beauty of this – we get to take a culinary tour of the world. All from the comfort of our own homes. Talk about saving money on airfare!
However, all good things must come to an end. Or, if they don’t end, at least change. Darlene feels as if she doesn’t have enough time to host the event anymore. And so she has passed on the torch. To yours truly.
That is right! From here on out, Eats Well With Others will be the home to Regional Recipes!! Our first stop is going to be the Middle East, so if you want to participate, please send your entries to email@example.com along with a picture, your name, blog URL, and the URL of the post by February 28th.
I will eventually create my own page for the event but until I do, please check here for all the rules and regulations. Or email me if you have any questions. I can’t wait to see all of your entries!