It’s always good to have a little fun and to share. With that in mind we hope you enjoy this new section of our newsletter. Shalise’s Quarantine Cooking is written by our very own Shalise Quinlan. Please let us know what you think. Would you like to see more things like this from us? Do you have ideas for what we should include in this new section? We’re excited to hear from you!
Salted Butterscotch Blondies
During these last few weeks, I’ve quickly realized I’m not the only one that bakes as a way to alleviate stress. My Facebook and Instagram feeds have been filled with pictures of one delicious baked good after another, and my own oven has been earning its keep lately here at my house. With most everyone spending more time at home lately, I thought I would share a favorite recipe or two (one sweet and one savory) that you could make at home and try something new!
These salted butterscotch blondies from Sally’s Baking Addiction are quick and easy to make; you don’t need a mixer of any kind, and the prep time is very short. They are perfect with a glass of milk or coffee. I make mine with browned butter, which gives them a delicious nutty caramel flavor, but they are just as delicious using melted butter, instead.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (browned or melted)
- 1 and ¾ cup packed light or dark brown sugar
- 1 large egg + 1egg yolk
- 2 teaspoons pure vanilla extract
- 1 and ½ cups butterscotch morsels
- Coarse/ flaky sea salt for sprinkling on top
- Preheat the oven to 350°F and grease a 9-inch square pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, whisk the browned or melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently whisk until combined. Fold in the butterscotch morsels. The batter is very thick.
- Evenly spread batter into prepared pan. Sprinkle with sea salt. Bake for about 35-38 minutes, or until a toothpick comes out mostly clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack before cutting.
- Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.
- Enjoy, and try to not devour them all in one sitting!
Almost 5 Ingredient Pizza Spaghetti Pie
This next recipe is a pizza spaghetti pie from Paleomg.com is a great family meal that can be customized to your preferences, and tastes even better heated back up for lunch the next day!
- 1 large spaghetti squash
- 1-pound Italian sausage
- ½ yellow onion, diced
- 1 cup pizza sauce (we prefer no sugar added)
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 3 eggs, whisked
- (Optional: add anything you like with pizza: veggies, basil, cheese, pepperoni, etc.
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350°F.
- Once squash is done cooking and has cooled a bit, remove threads and place in a greased 8×8 baking dish.
- Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
- Add pizza sauce, dried basil, and salt and pepper to the pan and mix well.
- Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
- Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
- Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
- Let rest for 5 minutes before serving.