This week was a doozy. On so many levels, it was just bad. I cracked my iPhone and had to replace it, I cracked a tooth and need to get a crown, William was sick, Clay was sick, things that needed to get done did not, the list goes on. And then, I remembered that tonight we lose a precious hour of sleep. Normally, this fact would make me sad. Sleeping is just about my favorite thing in the world to do, besides cook of course. It is safe to say that I am not a morning person. But now that I am a food photographer, instead of making me sad, I am thrilled to have an extra hour of sunlight! This means that I do not need to make dinner at a ridiculuosly early hour and chase the light. We can eat dinner at dinnertime, it truly is the little things in life.
I was flipping through the latest issue of Martha Stewart Living and spotted these Irish Coffee Blondies. Let’s just say that it is safer for me to indulge my Irish Coffee cravings in blondie form than to drink it. The last time I had Irish Coffee, I had some very generous pourers. Not only was I hungover the next day from drinking them, I was shaking from all of the caffeine. It was a long day. These blondies have all of the flavor of an Irish Coffee minus the headaches and the shakes.
These are easy to throw together and I had everything in the house. My kind of recipe.
- 2 sticks butter
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups light brown sugar
- 3 tablespoons coffee (preferably freshly ground)
- pinch salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup sliced almonds
- 1 tablespoon melted butter
- 2 tablespoons Irish whiskey
- 3/4 cup confectioners sugar
Melt the butter and set aside to cool slightly. In one bowl, whisk together the flour, baking powder, and baking soda. In another bowl, whisk together brown sugar, coffee, salt, eggs, and vanilla.
Pour the melted butter into the sugar mixture, and stir.
Add the flour mixture, and stir until just combined.
Pour the batter into a 9×13 pan that has been lined with parchment paper and sprayed with cooking spray.
Sprinkle the sliced almonds all over the top of the blondies.
Bake in a preheated 350 degree oven for 27 to 30 minutes. Let cool completely.
Make the glaze by whisking together butter, whiskey, and powdered sugar.
Drizzle glaze all over the blondies. Let sit for 1 hour.
Cut into squares and serve.