Recipe quick take: Brown Sugar–Oat Cherry Muffins from Joanne Chang’s Flour, too

Continuing with this summer’s baking project, this week’s “easy midweek” recipe is a muffin recipe from Joanne Chang’s second cookbook, Flour, too: Brown Sugar–Oat Cherry Muffins (p. 70). Chang credits the original recipe to “Brian, one of our pastry chefs”, and like many of Chang’s quickbreads it gets acidity from crème fraîche rather than American-style sour cream or buttermilk. Everyone who tried it quite liked the flavor, even though as a “cherry muffin” it has to be considered a failure. The rap on Chang’s baking recipes is that she uses too much sugar, and this is the first time I’ve made one of her things that I’ve been in agreement with that criticism: these simply are much too sweet to be muffins, and they don’t have the right texture for either muffins or cupcakes. They also were entirely lacking in cherry flavor — more than one taster said “Oh, I didn’t know they were supposed to be cherry“. Despite that, nearly everyone thought that they were excellent, just not what the title advertised. Here’s how I did it; I can think of two things that I did that might account for the texture problems, but nothing that would seem to have anything to do with the lack of cherry flavor.

Mise en place (with four bowls!)
This recipe uses a lot of bowls, but despite that, it’s assembled by the standard Muffin Method. Clockwise from bottom left, I have 210 g of whole-wheat flour (I used organic whole spelt flour, because I had a small amount left and wanted to make sure it got used before the fats started to oxidize); an equal mass of fresh sweet cherries, which have been pitted and chopped; 300 ml of crème fraîche (sorry, I neglected to recheck by mass); 350 g rolled oats; 115 g melted unsalted butter; two large eggs; baking powder, baking soda, and salt; 135 g granulated sugar; 165 g light brown sugar; and finally, 240 ml of whole milk.

Cherries added to the wet works
As I mentioned, the batter is made using the Muffin Method: mix all the wet ingredients together — in this case, the oats, sugar, and cherries are all considered “wet” — and then fold in the combined dry ingredients. Where this recipe departs from the usual procedure is that it calls for resting, “at least 8 hours, or up to overnight in the refrigerator”. I generally take an “overnight” rest as license to pick up the process at any time the following day, but I suspect the texture problems I’m about to detail may have been due to the long rest, and Chang really meant “baker’s overnight” — i.e., not more than 12 hours. If so, I wish she would have said as much.

Batter after 24 hours in refrigerator
After nearly 24 hours in the refrigerator — covered, of course — the batter looks little changed. Perhaps the oats have softened a bit; presumably that was part of the intent.

Portioned muffin batter topped with streusel
I followed Chang’s instructions to be extra-generous in the portioning. To quote:

Spoon about 1 cup/240 ml into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer ….

Since the recipe calls for a yield of exactly 12 muffins — which is also the standard size of a single muffin tin — I kept on filling them until I had used all of the batter. I then applied the brown-sugar-and-oat topping specified in the recipe, which you can see, and they are ready to go into a 350°F (180°c) oven to bake.

Baked "muffins"
On page 71 of the cookbook, there’s a photograph showing a muffin tin with beautiful, tall, separate muffins. That’s not what I got: in the heat of the oven, the muffin batter simply slumped, and in fact flowed off the top of the tin, over the side of the sheet pan that was meant as protection, and onto the floor of my oven. Ouch! How am I even supposed to get these out?

Mess after removing from muffin tin
Using a long, narrow spatula I was able to cut through the mess on top of the tin, but when I turned out the muffins, the tops didn’t want to stay attached to the body of the muffins, leaving this mess, which looks nothing like the picture in Chang’s book. I ate far too much of the crumbled mess — as I mentioned, it was very tasty, despite being a failure qua cherry muffin. Quoting my perceptive colleague and fellow baker Sue: “Not a proper muffin, definitely not a cupcake. Perhaps closest to a coffee cake, minus the integrity.… [E]xcept for it being too sweet, I thought it was really good, with nicely hearty flavor, texture, and chewiness. There was no cherry experience to speak of….”

Nutrition

After all that, you might think this was some super-nutritious, high-fiber health food. Nope — not with all that crème fraîche! Here’s the full toll; note that I calculated this using “traditional” whole wheat; substituting either whole spelt or sprouted whole wheat does not meaningfully change the numbers.

Nutrition Facts
Serving size: 1 muffin
Servings per recipe: 12
Amount per serving
Calories 485 Calories from fat 189
% Daily Value
Total Fat 21g 32%
 Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 253mg 11%
Potassium 179mg 5%
Total Carbohydrate 66g 22%
 Dietary fiber 5g 21%
 Sugars 30g
Proteins 8g 17%
Vitamin A 14%
Vitamin C 0%
Calcium 14%
Iron 12%
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Other people’s recipes: Rosetta Costantino’s Torta di Pistacchio

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Here we go again: another weekend, another cake for my summer baking project. This time, it’s “Torta di Pistacchio” from Rosetta Costantino’s Southern Italian Desserts (Ten Speed Press, 2013; p. 46). Per the headnote, this recipe is a direct substitution of … Continue reading

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Computing apportionment for the U.S. House of Representatives

Several months ago, I started a really simple project to compute Congressional apportionment, using the method defined in current law, with the intent of considering several different scenarios. I haven’t really had time to work on this since then, but at least I finally got around to actually posting about it.

You can get the code from my Github repository. It consists of a small Ruby library, apportionment.rb, that encapsulates both the current and previous algorithms (assuming I implemented them correctly) and, as test data, the results of the 2010 Census and subsequent House of Representatives apportionment. There are some convenience routines for comparing a computed apportionment against an already-known one (i.e., the current state of the House. There’s also a test harness, test-apportionment, which both demonstrates that I correctly calculate the post-2010 apportionment, and can also be modified to calculate other scenarios.

As an example, I modified test-apportionment to use the 2014 U.S. Census Bureau state population estimates rather than the 2010 inaccurate-but-the-Supreme-Court-doesn’t-understand-statistics official counts:

$ ./2014_apportionment 
Minnesota loses 1 seats (was 8, now 7)
North Carolina gains 1 seats (was 13, now 14)
Pennsylvania loses 1 seats (was 18, now 17)
Texas gains 1 seats (was 36, now 37)

(Sorry, I didn’t bother to implement English noun morphology.) Another example script, at_large_states, answers the question I originally implemented the library to understand: How big would the House of Representatives have to be in order for the states that are currently represented by a single at-large member to get an additional set? I won’t keep you in suspense:

$ ./at_large_states 
615 required to give Alaska a second seat
483 required to give Delaware a second seat
441 required to give Montana a second seat
613 required to give North Dakota a second seat
529 required to give South Dakota a second seat
721 required to give Vermont a second seat
773 required to give Wyoming a second seat

This is done completely brute-force-style, which might not be the best way, but is fast enough on my workstation anyway. There are pretty good arguments for increasing the size of the House — which hasn’t changed since the Depression, except temporarily after the admission of Alaska and Hawaii, while the population of the country has more than doubled — and it’s a simple matter to compute what would happen in that case (by modifying the test harness):

$ ./491_seat_house 
Alabama gains 1 seats (was 7, now 8)
Arizona gains 1 seats (was 9, now 10)
Arkansas gains 1 seats (was 4, now 5)
California gains 6 seats (was 53, now 59)
Colorado gains 1 seats (was 7, now 8)
Connecticut gains 1 seats (was 5, now 6)
Delaware gains 1 seats (was 1, now 2)
Florida gains 3 seats (was 27, now 30)
Georgia gains 2 seats (was 14, now 16)
Idaho gains 1 seats (was 2, now 3)
Illinois gains 2 seats (was 18, now 20)
Indiana gains 1 seats (was 9, now 10)
Iowa gains 1 seats (was 4, now 5)
Kansas gains 1 seats (was 4, now 5)
Kentucky gains 1 seats (was 6, now 7)
Louisiana gains 1 seats (was 6, now 7)
Maryland gains 1 seats (was 8, now 9)
Massachusetts gains 1 seats (was 9, now 10)
Michigan gains 2 seats (was 14, now 16)
Mississippi gains 1 seats (was 4, now 5)
Missouri gains 2 seats (was 8, now 10)
Montana gains 1 seats (was 1, now 2)
New Jersey gains 2 seats (was 12, now 14)
New York gains 4 seats (was 27, now 31)
North Carolina gains 2 seats (was 13, now 15)
Ohio gains 2 seats (was 16, now 18)
Oklahoma gains 1 seats (was 5, now 6)
Oregon gains 1 seats (was 5, now 6)
Pennsylvania gains 2 seats (was 18, now 20)
Tennessee gains 1 seats (was 9, now 10)
Texas gains 4 seats (was 36, now 40)
Virginia gains 2 seats (was 11, now 13)
Washington gains 1 seats (was 10, now 11)
Wisconsin gains 1 seats (was 8, now 9)

One of the thoughts I had was that it would be interesting to see if any of these scenarios reflected a particular red or blue advantage in the Electoral College, but never got around to implementing that. Two scenarios I did look at were Puerto Rico statehood (they’d get five seats) and giving the District of Columbia an actual voting House seat (if D.C. were a state, it would only be entitled to one anyway — retrocession might actually be a better deal for the District’s residents for a variety of reasons). When a new state is admitted, for the past century and change Congress has increased the size of the House only temporarily, until the next decennial census, so you might want to ask questions like “What if Puerto Rico had been admitted in 2009?” That’s actually not a question we can answer accurately, because it’s too counterfactual: the Census Bureau doesn’t do the “actual enumeration” business in nonvoting territories so we don’t know what the official-for-apportionment-purposes population of the island would have been in 2010. But we can at least get an idea of how 2011 might have turned out, with the caveat that I’m using the 2014 estimated population here:

$ ./pr_in_2009 
California loses 1 seats (was 53, now 52)
Florida loses 1 seats (was 27, now 26)
Minnesota loses 1 seats (was 8, now 7)
Puerto Rico was not represented in Congress for Census 2010, now has 5 seats
Texas loses 1 seats (was 36, now 35)
Washington loses 1 seats (was 10, now 9)

It’s not clear to me if either party would have benefited in the 2012 general election as a result of this (and I don’t know what PR politics would look like in a statehood situation anyway).

One final thing you can do is switch out the apportionment algorithm. I have attempted to implement “Fair Share” a/k/a “Hamilton’s Method” in the library, but since this method hasn’t been used in more than a century I have no easy way of validating that its results are correct — for Census 2010 my implementation generates the same apportionment for both methods.

Anyway, if you’re interested in this sort of thing, grab the code and have fun. If you come up with anything interesting, or especially a usable visualization (something I’m no good at), please let me know (or submit a pull request)!

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Quote of the day: Elena Glassman on learning

It’s been way too long since I posted a quote of the day, so here’s one:

It can be tough to find resources at the right level of depth — not too simple, not too detailed. For folks with math anxiety, the anticipation of math activates their brains’ pain centers. The information is never-ending; there are millions of search results. There’s often no defined notion of “done” when my brain can release dopamine, its version of Good job! Even when learning is not painful for us, it is effortful.

Our relationships with our teachers and our active membership in learning communities help us overcome the activation energy necessary to get past the discomfort that is part of and inseparable from learning.

— Elena Glassman, “Designing systems that help people learn“, on Medium

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Recipe double take: Coconut/Oat, Chocolate & Brown Butter Blondies from Ovenly

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Bet you thought I had completely forgotten about the midweek baking project. Nope: just have been having trouble getting to writing about it. This week I did “Coconut, Chocolate & Brown Butter Blondies” from Agatha Kulaga and Erin Patinkin’s Ovenly … Continue reading

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Other people’s recipes: Moosewood’s Coconut Lemon Layer Cake

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Another weekend, another cake! This time, it’s Coconut Lemon Layer Cake from The Moosewood Restaurant Book of Desserts (Clarkson Potter, 1997; p. 94). Like most of the recipes in this cookbook, it’s not attributed to any particular baker, and some aspects … Continue reading

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Coming Attractions

If you’ve been following my blog at all, you’ve probably read about how I made a list of recipes to bake this summer, and asked my coworkers to pick their top three (based only on the recipe name and source). Tallying up the preferences wasn’t hard (uniq -c is a big win), but coming up with a reasonable schedule was a bit more of a challenge, particularly when trying to make sure that people didn’t miss out on their own selections due to vacations, summer internships on the west coast, Ramadan fasting, and so on. Plus there’s my own travel and other personal commitments to consider.

I usually prefer to do scheduling on paper, so I can draw arrows and move things around, so the following is only a snapshot, and I make no promises about how much of this will actually get done, and how much of what does get done turns into full blog posts with pictures and everything. The basic model is that more complicated recipes get done on weekends, and simple things (generally cookies, quickbreads, or muffins) happen midweek, but I’ll be cutting back on the schedule to once a week at some point, probably when classes begin after Labor Day. Dates are approximate.

7/20
Moosewood: Coconut Lemon Layer Cake
7/22
Ovenly: Coconut, Chocolate & Brown Butter Blondies — possibly do oat variation as well for comparison
7/27
Costantino: Torta di Pistacchio (hopefully with crema di pistacchio filling, if it arrives in time)
7/29
Flour, too: Brown Sugar–Oat Cherry Muffins
8/2
Grandmother’s birthday
8/5
Moosewood: Black & White Brownies
8/10
Moosewood: Texas Italian Cream Cake
8/12
Brody: Chocolate–Peanut Butter Shortbread Bars
8/17
Costantino: Cherry–Almond Cake
8/19
Whole Grain Baking: Chocolate Pound Cake
8/24
Whole Grain Baking: Lemon–Raspberry Cake
8/26
Luchetti: Walnut–Hazelnut Bars
8/31
Whole Grain Baking: Chocolate Zucchini Cake
9/2
Whole Grain Baking: Banana Crunch Cake
9/8
Flour: Classic Carrot Cake
9/14
Luchetti: Walnut Cake with Chocolate-Orange Sabayon and Vanilla Crème Anglaise
9/21
Whole Grain Baking: Peanut Butter Cream Pie
9/28
Costantino: Torta Gattopardo
10/5
[travel]
10/13
Flour: Midnight Chocolate Cake
10/19
Flour: Best Boston Cream Pie (substitute soaking syrup)
10/25
Ovenly: Black Chocolate Stout Cake with Salted Caramel Cream Cheese Buttercream (subject to availability of Brooklyn Brewery Black Chocolate Stout in the package store)
11/1
Huckleberry: Chocolate Banana Walnut Cake
11/8
[travel]
11/15
[travel]
11/22
Luchetti: Pumpkin Upside-Down Cake
11/29
[travel]
12/6
Whole Grain Baking: Carrot Cake
12/13
Brody: White Chocolate–Orange Pound Cake
12/20
Ovenly: Brooklyn Blackout Cake

That leaves the following recipes from my original list unaccounted-for:

  • Flour: Double Chocolate & Orange Semifreddo (as a frozen dessert, should probably have been left off the list — I wasn’t going to be bringing this in to the office to share even if I did make it)
  • Moosewood: Dark Chocolate Layer Cake (substitute frosting) [1 request]
  • Costantino: Africano
  • Brody: Chocolate Pound Cake
  • Brody: Chile Cha-Cha Brownies
  • Brody: Chocolate-Raspberry Torte [2 requests]

Some of these are possible mid-season replacements or may be doable as a midweek project if I feel ambitious in the fall. Likewise, the following recipes (which really should be listed on my Recipe Pointers page) were not included on the original list of recipes, but might get added later on, or swapped for something else to use up perishable ingredients:

  • Moosewood: Cinnamon Honey Coffeecake
  • Costantino: La Deliziosa
  • Costantino: Ciambella all’Arancia
  • Costantino: Dolci di Noci
  • Costantino: Barchiglia (chocolate-glazed almond tart with pear)
  • Ovenly: Gooey Honey Blondies
  • Flour: Famous Banana Bread
  • Flour: Double Chocolate Cookies
  • Flour: Deep Dark Spicy Gingerbread
  • Luchetti: Ricotta Cheesecake with dried cherries & golden raisins
  • Brody: Peanut Butter Cups
  • Brody: Denver Chocolate Pudding Cake
  • Medrich: Bittersweet Deception
  • Medrich: Bittersweet Roulade
  • Medrich: Chocolate Cheesecake
  • Bloom: Chocolate & Caramel Layer Cake
  • Bloom: Butterscotch Toasted Walnut Pound Cake
  • Bloom: Butterscotch Blondies
  • Bloom: Nutty Caramel Bars
  • Alford/Duguid: Banana Coconut Bread
  • Greenspan/Hermé: Moist & Nutty Brownies
  • Greenspan/Hermé: Chocolate Sparklers

In addition, I (stupidly) continue to buy cookbooks. Among the cookbooks I already own but have yet to scan for recipes are Rose Levy Beranbaum’s Baking Bible, Ruby Tandoh’s Crumb, Fritz Knipschildt’s Chocopologie, Mindy Segal’s Cookie Love, and Hannah Miles’s Naked Cakes. So of course everything is subject to change, and I could get tired of this and move on to something else at a moment’s notice.

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Recipe quick take: Zoe Nathan’s Banana–Poppy Seed Muffins

You probably know the drill by now, but just in case: I’m baking lots of stuff this summer — more complicated things like cakes on weekends, easier things like muffins and cookies for midweek — and bringing them in to feed my co-workers. It’s the middle of the week, so here are some muffins — with a bit less of the step-by-step photos and exposition I usually do, which is why it’s a “quick take”.

This recipe comes from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (Chronicle Books, 2014), by Zoe Nathan with Josh Loeb and Laurel Almerinda. This is actually not one of the recipes that I included on my original list (I asked each co-worker to pick their three favorites, judging only by title and recipe source), but I stumbled across it in my frequent quest to use up excess ingredients — in this case, buttermilk. She calls it “Banana Poppy Seed Muffins”, although I would argue at least a little with the “muffin” part: it’s baked in a cupcake wrapper, so clearly it’s a cupcake, or at least in that neither-here-nor-there space between cupcakes and muffins. It’s also made by the creaming method, like a butter cake, rather than by the muffin method. On the other hand, it’s not as sweet as a cake. In any event, here’s how it went:

Mise en place
Hey, look at that! It’s a mise en place! This really is all the ingredients, this time: flour (a mixture of whole-wheat and all-purpose), buttermilk, plain whole-milk yogurt, butter, vanilla, baking powder, baking soda, salt, two eggs, sugar, and of course bananas. The tall thin bottle that claims to be vanilla beans actually has poppy seeds in it (because reuse is better than recycling). An unfortunate lacuna in this recipe is the absence of any measurement for the bananas: as anyone who’s ever been down the produce aisle can tell you, bananas come in a variety of sizes, so a recipe like this one, which calls for “7 bananas” without specifying exactly how much that is, is really lacking some very important information.

Mashed bananas
The recipe calls for “5 mashed bananas” — again giving no hint of the desired final quantity. I find that nothing beats a glass pie plate for mashing bananas; I used a potato masher for the initial work, and then a dinner fork to reduce some of the lumps that the masher couldn’t get to.

Bowl full of batter
As I mentioned, this recipe is built something like a butter cake, starting with creaming butter and sugar. Nathan says to do it in a stand mixer, but my stand mixer is simply too big to cream the small quantity of butter called for in this recipe (and I bet in her bakery they do larger batches than this!) so I used a hand mixer instead. The value of the stand mixer became more obvious after beating in all that mashed banana, followed by the dry ingredients — but having already dirtied one mixing bowl I wasn’t about to double the mess. This batter is extremely liquid, probably more than Nathan actually intended; if she had bothered to say how much mashed banana was desired, it would probably have been thicker. As a result, I had trouble portioning these: although I was able to fill my #16 disher with batter, actually emptying the disher into the aforementioned cupcake wrappers without dumping it all over the muffin tin was somewhat challenging.

Sliced banana for top
The remaining two bananas (out of the seven called for) are sliced thinly and distributed three per muffin on top of the uncooked batter. The muffins are then topped with sugar to make a crisp top and protect the bananas from further oxidation (I used demerara sugar, which is good for this sort of thing).

Baked muffins
The recipe makes sixteen “muffins”, which is a really odd number when you consider that muffin tins invariably hold either six or twelve normal-sized muffins. You’ll note that these “muffins” are not very muffin-shaped: for whatever reason — probably related to the ill-specified quantity of banana — they ended up slumping in the cups and don’t form a proper domed top.

Comparison of muffins
This photo makes it clear. I took some old blueberry muffins out of the freezer (they had been there for several months and it was time to get rid of them anyway) and put one next to a banana muffin to get a good size comparison.

Crumb of banana muffin
The crumb of this banana muffin looks a bit odd — perhaps something didn’t get completely mixed? Oh well, too late now.

I brought both the old blueberry muffins and the fresh banana muffins into work in the same container, and left them out for people to eat. While some co-workers gushed about the banana muffins, others agreed with me that they were rather “meh”. The banana flavor is nice, but the texture and overall mouth feel leaves a great deal to be desired. They are a bit sweeter than a proper muffin should be, but not as sweet as a true cupcake. I personally thought they would be improved by some nuts — say, chopped walnuts or pecans — but not everyone agreed.

Nutrition

No guarantees, of course, that the nutrition database’s notion of “1 ripe banana” corresponds with what I actually used here, never mind what you’ll find in your kitchen.

Nutrition Facts
Serving size: 1 “muffin”
Servings per recipe: 16
Amount per serving
Calories 216 Calories from fat 63
% Daily Value
Total Fat 7g 10%
 Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 218mg 9%
Potassium 214mg 6%
Total Carbohydrate 36g 12%
 Dietary fiber 3g 10%
 Sugars 19g
Proteins 4g 8%
Vitamin A 6%
Vitamin C 7%
Calcium 6%
Iron 6%
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Other people’s recipes: Lora Brody’s Chocolate Hazelnut Torte

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Another week, another cake! Up next on my list of summer baking projects is “Chocolate Hazelnut Torte”, a flourless chocolate cake from Lora Brody’s Chocolate American Style (Clarkson Potter, 2004; p. 118). Although not mentioned in the title (to the chagrin … Continue reading

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Recipe quick take: King Arthur Flour’s Butter-Nut Blondies

This week, I’m continuing with my idea of doing easy recipes like bar cookies in the middle of the week by trying out King Arthur Flour’s “Butter-Nut Blondies” (from Whole Grain Baking, p. 348). This was one of the recipes on the list I passed around the office, but nobody actually picked it — I chose it primarily because it was easy and I already had all the ingredients. It turned out, when I brought them in to the office, that many people were confused about what exactly a blondie is, which might be why nobody asked for them. This week being pretty light on staffing, I still had to call in the vultures to finish off the batch (and oh, I had I think three of the bars myself, which was far more than I should have).

I overlapped the baking of these with my dinner preparation, so I don’t actually have any photos of the mise en place or any of the intermediate baking steps. The parts list is quite simple, albeit with a few surprises: a quarter-pound of butter; 15 ounces of dark brown sugar (convenient since the India Tree brand dark muscovado that I prefer comes in a one-pound bag); three large eggs; a teaspoon each of vanilla, baking powder, and salt; six ounces of traditional whole-wheat flour; just over 5½ oz of chopped toasted pecans; and a tablespoon of cider vinegar. I have no idea what function the vinegar is supposed to play here, since there’s no baking soda in the recipe to neutralize it — does it help to invert some of the sugar? The recipe also calls for an optional quarter-teaspoon of butter-rum or butter-pecan flavor; I just used a teaspoon of dark rum instead.

Rather than the creaming method that one might expect, in this recipe the butter is melted, and then all of the other ingredients are added in the usual order. The batter is baked in a lubricated 9×13 baking pan (I of course added a parchment sling) at 350°F for about 27 minutes, and then allowed to rest overnight in the pan before portioning. (This long rest gives the wheat bran some time to soften — the recipe recommends a 24-hour rest, which didn’t fit with my schedule.)

Baked and cooled blondies in pan
So when I got up in the morning, my pan full of blondies looked like this. (I actually had covered it with plastic wrap after it had fully cooled.) I portioned it in 24 individual bars; rather than making the usual 2×2 almost-squares, I instead (entirely by mistake, as it happened) made 1½x3″ rectangles — same quantity, just a different shape.

Blondies stacked on a plate for service
For transportation to work, I stacked the blondies on a dinner plate, separating the layers with some eight-inch parchment rounds, and then wrapped the whole stack in plastic wrap. They were pretty well received: nobody claimed not to like them, although a few people said they were too sweet (which I’d probably agree with myself).

Nutrition

Despite all the sugar, these are surprisingly low in calories — if you cut them to the recommended portion size, anyway.

Nutrition Facts
Serving size: 1/24 recipe (4.875 in2)
Servings per recipe: 24
Amount per serving
Calories 180 Calories from fat 81
% Daily Value
Total Fat 9g 14%
 Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 125mg 5%
Potassium 60mg 2%
Total Carbohydrate 22g 7%
 Dietary fiber 1g 5%
 Sugars 17g
Proteins 2g 5%
Vitamin A 3%
Vitamin C 0%
Calcium 3%
Iron 3%
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