"Boscoe Cooks"........."Signature" Shrimp Scampi with Shrimp Infused Pasta

Last night I was in the mood for something slightly decadent and easy to prepare. In fact I originally wanted to choose something that was "really healthy", since we were having rich rice pudding for dessert. But, decadent won out (sort of) and I decided to make my "Signature" Shrimp Scampi. I say "sort of", because after all, we are eating shrimp, and that is healthy.......right? This delicious recipe is easy to make, and has a very pronounced and delightful shrimp flavor throughout. The enhanced shrimp flavor is the result of the pasta being cooked in a natural shrimp based broth. Enjoy!

Ingredients:

2 teaspoons of Old Bay Seasoning
1 bay leaf
 2 lbs peeled and deveined large  shrimp (raw; 26/ 30 count)
 9-10 large garlic cloves, minced
 1 teaspoon crushed red-pepper flakes
 1 cup dry white wine * Chicken base  can be substituted
 2 teaspoons salt
 1-1/2 teaspoons black pepper
 10 tablespoons unsalted butter
 juice of one lemon
 zest of one lemon
 1-1/2 lbs. thin pasta
 1 cup chopped fresh parsley, or 1/3 cup dried

Make Shrimp Base
Peel and devein the shrimp. In a large pot, (8-10 quarts) bring the water to a boil and simmer the shrimp shells, Old Bay Seasoning and bay leaf for 5 minutes. Make sure you have enough liquid remaining to cook the pasta; if need be, add additional water to the pan. Strain the broth with a skimmer or strainer, and discard the shells and bay leaf. Keep the water simmering.
Prepare Shrimp
Heat the oil in a 12-inch heavy skillet over medium high heat until hot, but not quite smoking. Sauté the shrimp, turning over once until just barely cooked through; approximately 2-3 minutes. Remove the shrimp and set aside. Add garlic, red pepper flakes, wine, salt, pepper and zest to the skillet and cook over medium-high heat, stirring occasionally for approximately 3-4 minutes. Add the butter to the skillet, stirring until melted, and stir in the shrimp. Add the lemon juice, stir in thoroughly and remove the skillet from the stove.
Prepare Pasta and Assemble
Bring the shrimp flavored water to a boil and cook the pasta till just al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta in a colander. Toss the pasta well with the shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep it moist. Serve with freshly grated Parmegiano Reggiano, hot garlic bread and a nice tossed salad.

"Boscoe Bakes"......."Chunky Peanut Butter and Oatmeal Chocolate Chipsters"

I've learned that there are two types of attendees present each week at my Wednesday evening social get togethers. There are the "Cookie Monsters" and the "Pastry Profiteers", and both camps have their own strategies in place to ensure the biggest score and ultimate victory.  Yes, I am now hosting my own version of "Survivor" and the competition seems to be getting more aggressive and creative as the weeks go by. The "Cookie Monsters" are looking for snacks and luncheon companions for their trip to the office tomorrow, while the "Pastry Profiteers" must amass a collection of goodies to please the sweet tooth of a wife, husband or significant other waiting patiently at home. And of course for the later, their hero status yields benefits that money just can't buy. I won't go into that here, because after all this post is rated PG. 

Tonight, things got a little crazy when I announced that some of the chocolate used in the Chunky Peanut Butter and Oatmeal Chocolate Chipsters was from the three Amano Artisan chocolate bars I had just reviewed. I chose to share this news and the chocolate in this fashion, since I always have several guests and not nearly enough chocolate so that everybody could enjoy their own piece.  My guests had seen the review, heard me wax enthusiasm over the superb quality, and now ALL of them were determined to sample the same chocolate bliss that I had so quietly enjoyed just a few hours earlier. Never mind the fact that there were several people who had been munching on these delicious cookies and singing their praise throughout the evening, now even the "Pastry Profiteers" who were busy inhaling my banana cake, wanted in on the action. Suddenly these peanut butter infused oatmeal cookies with the gourmet chocolate "chips" were all the rage, and pandemonium nearly erupted.  Thank God, I had 4 dozen of these beauties available, so that in the end, everybody was a winner. The real kicker here is that most of the chocolate chips were from another source, and it was the combination of chunky peanut butter mixed with the other ingredients that truly made these cookies shine. The recipe for these "to die for" cookies can be found in Dorie Greenspan's newest book......"From My Home To Yours" on page 73.

"Boscoe Reviews"........Amano Chocolate

Having had the good fortune to work for two American chocolate manufacturers who are true "bean to bar" producers, I am well versed on the process and procedures unique to superior chocolate production.  And bean selection, growing region and the processing equipment used are the DNA that make the difference between ordinary and "extra ordinary" chocolate.  The Amano Artisan chocolate bars that I received courtesy of Blake Makes, are pleasantly without a doubt in the later category. The Madagascar amused my taste buds with trace amounts of orange, lemon and cherry, while the Ocumare, also genetically blessed with fruit offerings, clearly displayed rich chocolate overtones. My favorite, the Cuyagua hinted at cinnamon and other exotic spices, while also suggesting banana and other complex flavor combinations. Collectively, they entertained, stimulated and held me captive for several hours.  This was truly a chocophile's idea of time well spent.

"Boscoe's Bakes"... White Chocolate Orange Cranberry Oatmeal Crisps

Yesterday my friend Deb from Smitten Kitchen provided me with the inspiration I needed to decide which cookie to bake for a friend. She posted her fabulous experience making crispy oatmeal cookies from a recipe provided by Cook's Magagzine. http://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/#more-497  and was completely in awe with the results. Having made these wonderful cookies previously, but not with white chocolate,  I decided to add the white chocolate and include minced cranberries and orange zest as well.  The results were absolutely wonderful.  With each crunchy bite, you encounter smooth white chocolate married to cranberries with a lovely citrus touch. These highly addictive cookies are great plain, or make a wonderful dunking companion with coffee or milk. I doubled the recipe, only used 4 cups of oatmeal and added 1 cup of "real" white chocolate chips, 1/2 cup of minced orange flavored cranberries and 2 teaspoons of orange zest. The combination of white chocolate, cranberries and orange zest.......Priceless!

Senior "Boscoe" and "Bosco" Bear Make Mexican Chocolate Crunch Brownies

Several months ago when I was coming home after my first triple arthredosis, (reconstructive foot surgery) a friend decided to lend a helping hand and bought a box of "Pillsbury Brownie Classics" with the intention of baking those for my weekly Wednesday night meeting.  Of course I was very appreciative, but the SNOB in me simply wouldn't hear of it. So the box was pushed aside and I went to work making my own "signature" brownies. Recently while looking through one of my cupboards, I came across that box. Instinctively, I began to toss it into the trash, but suddenly I decided to Google "what can you do with a boxed brownie mix" and wound up on the "Pillsbury Bake Off" page.  There amongst the myriad recipes for this year's contest, was the recipe for "Mexican Chocolate Crunch Brownies". I reviewed the recipe and decided to give it a go.  After all, I do have a hard time throwing things out, and figured it was worth a shot. Well, long story short, these brownies are incredible.  They are so good, that my friends have asked that I include them in my revolving repertoire. So my friends, it is with pleasure that "we" present to you these "magnifico" brownies. http://www.Pillsbury.com/Recipes/ShowRecipe.aspx?rid=44959

I used coffee instead of the water, Ghiradelli 60% chocolate chips and olive oil instead of vegetable oil. These are truly delicious. My "snob" factor definitely got knocked down a notch, and I now realize that there are some "good" things that come in a box!

"Boscoe Bakes"......Starlight Yellow Cake with Chocolate Chambord Ganache and "Basil Strawberry" Finish

My friend Joey, and apparently his entire family, are fans of my baked goodies, so when his mother's birthday approached, he asked me if I would make a cake for her big day. I had grandiose visions of making something beyond decadent....i.e "Chocolate Oblivion", but he told me his mom's favorite cake was simple yellow and frosted with something that was not "too sugary or too sweet". "Simplicity" was the key word here, so we decided to make a sheet cake instead of a layer. And learning that she was a huge fan of raspberries, I decided to make Chocolate Chambord Ganache for the finishing touch. As we applied the ganache and then the tiny chocolate curls, I realized I didn't have fresh raspberries on hand, but strawberries instead.  And the leaves on the "fresh" strawberries purchased the day before, had wilted and looked decidedly dead. So "Creativity" became the second key word of the day, and I promptly sacrificed a couple of stems off of my basil plant to complete the effect. In the end, his mother LOVED the cake, and substituting the basil for the strawberry greens provided the needed color and worked perfectly. The recipe for the "Starlight Yellow Cake" can be found in the "Betty Crocker" cookbook on page 106.  I followed the recipe, but substituted half and half for the milk and added 1 teaspoon of dark rum to the batter. My recipe for the Chocolate Chambord Ganache follows:

Chocolate Chambord Ganche

• 8 Ounces of Ghiradelli Semi-Sweet Chocolate; chopped fine
• 1 Cup of Heavy Cream
• 1-1/2 teaspoons of Chambord   

Bring the cream to a low boil over medium heat stirring constantly. Remove from heat and stir in the chocolate. Stir constantly until the chocolate and the cream completely blend together. Add the Chambord and stir thoroughly to incorporate. Let the ganache cool till desired pouring or frosting consistency.      

"Boscoe Says".........Having "Martha" Around The House .....Is A Good Thing!"

Once again it is Wednesday, and that means our weekly social group congregates at my home for an evening full of lively, animated conversations and a few tempting goodies to go along with the coffee. Tonight I served the Chocolate Caramel Cheesecake they've come to know and love "Boscoe The Cookie Doctor": Ina Garten "Rubs" Out Bobby Flay in Second Round......, and also added "Rugelach Fingers" and "Thin and Crisp Chocolate Chip Cookies" from Martha's newest book....."Cookies". Having tried both of these great selections previously, I decided to experiment. For variety, I substituted orange flavored cranberries for the currants in the Rugelach recipe, and the result was delightful. And adding a few more chocolate chips to the chocolate chip recipe made this crunchy treat even better. Experimentation........"it's a good thing."

"Boscoe Bakes"......Old Fashioned Chunky "Crunchy" Peanut Butter Cookies

Today I came across a site that got me very excited. In fact, I was giddy that I had even found such a place. What's this special place called you may ask!  Well, it's called "The Peanut Butter Boy" and in case you didn't know, anything devoted to peanut butter and the myriad and wonderful uses for this heavenly creation, also starts my heart to flutter. And as luck would have it, today was the final day to submit your very own Peanut Butter Cookie Recipe for "The Great Peanut Butter Exhibition #1. http://www.peanutbutterboy.com/2008/04/great-peanut-butter-exhibition-1.html Now I don't think they have any fancy prizes, plaques, or trophies, but this was all the inspiration I needed to retrieve my recipe and start chopping peanuts. Served alone, or better yet with a tall glass of cold milk, these are guaranteed to please........Enjoy

"Boscoe's" Old-Fashioned Chunky"Crunchy" Peanut Butter Cookies

Ingredients:

• 2-1/2 cups all purpose flour
  
• 
1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 
1 teaspoon salt
1 cup (2 sticks) unsalted butter; at room temperature
  
• 
1 cup chunky peanut butter - Do NOT use old-fashioned natural or freshly ground
  
• 1 cup finely ground dry roasted peanuts
  
• 
2 teaspoons vanilla extract
  
• 
1 cup (packed) golden brown sugar
  
• 
1 cup granulated sugar
  
• 
2 large eggs; at room temperature
  

Preheat your oven to 350 F. Line two large baking sheets with parchment paper. Sift together the flour, baking powder and salt in medium bowl. Set aside. In the bowl of a stand mixer, beat butter, peanut butter and vanilla until thoroughly incorporated. Scrape down the sides of the bowl. Beat in both of the sugars and scrape down the sides of the bowl again. Add half of the flour mixture into the peanut butter mixture with one egg and mix well. Scrape down sides of the bowl. Mix in remaining half of the flour mixture and add remaining egg. Mix thoroughly. Scrape down the sides of the bowl. Add ground peanuts and mix until just incorporated. Dough will be thick.

Use two tablespoons or small scoop to form balls using 1-1/2 tablespoons of dough. Roll each ball in sugar and place approximately 2 inches apart on sheet. Use the bottom of a sugar coated glass to flatten the balls. Form crosshatch designs on top of the cookies using the tines of a fork. Bake the cookies for approximately 13-14 minutes, until golden around edges and browned on the bottom. Cool cookies on baking sheet for 2-1/2 minutes and then remove to racks to cool completely.

"Boscoe Shares".........My Home in Hull

                                                                  

                         

Spring has finally arrived in Hull.  Today there is a lovely ocean breeze, the sun is shining brightly and "China" is dying to get outside to chase something around the yard. So with camera in one hand and crutch in the other, I set out to record some of this magical beauty for those of you who have marveled at my ocean view. Yes, we have a spectacular location, and I often times take it for granted. To have a great view of the ocean is one thing, but to have a great view of the ocean and the bay simultaneously...........well, that is just down right decadent. And my friends, that is the "curse" I must endure 24/7...365. And it gets even worse.... we have some of the most celebrated beaches along the New England shoreline, are home to the nation's oldest and operating "carousel" are only 30 minutes away from Boston via ocean shuttle and enjoy natural "air conditioning" during most of the summer. We have two "windmills" that supply power for our town's schools and street lights, and are in no danger of running out of fresh seafood anytime soon.  Now.......... let me set the record straight on a couple of things that you should also know.  In addition to this splendid overdose of oceanic panorama and coastal charm, we do pay the price......heavily, every time a Nor'easter or violent thunderstorm lands in our backyard.  While high above the ocean's wrath down below, we do suffer wind damage, downed power lines and tree limb amputations. Anything not bolted down securely can become an air borne missile within seconds.........and that also includes "gas grills" and heavy wrought iron furniture.  Also we are in line with Logan International's key runways, so "The Friendly Skies" are a constant acoustical accompaniment during most of the day and evening. HOWEVER, we wouldn't trade this location for all the tea in China, so there will be NO "For Sale" sign in the foreseeable future. What you will see however, are a couple of views from our home atop "Allerton Hill"......also known as the location of "The Kennedy Summer Home". I will share more of that later, since once again this post is taking on a life of its' own and I'm just along for the ride. So enjoy these sample pictures.  I'll have many more to share once summer is officially here and this "small" seaside community blossoms into a magnificent "Kodak" moment.

"Boscoe Bakes" "Alexis Stewart's" Chocolate Chip Cookie Thins

The other day on Serious Eats, there was an article which heralded the 25th Anniversary of Martha Stewart's "Entertaining", the classic book which ushered in a new era of entertaining, appetizers and parties to be remembered by.  It was also the beginning of Martha Stewart's empire as we know it today. http://www.seriouseats.com/recipes/2008/04/classic-cookbooks-alexiss-brown-sugar-chocolate-chip-cookies-recipe.htm Also mentioned in this nostalgic glance at the past, is the unique recipe for chocolate chip cookies by Martha's daughter Alexis. These very thin cookies are designed for those who LOVE all things BUTTER and LOTS of BROWN SUGAR.  It also hits home with anybody who lusts after caramel or butterscotch. I've made these in the past, and obviously again today, but only do so if I have a special request or I'm in the mood to make ice cream sandwiches. Making these on a very humid or hot day can be very challenging for a novice baker, so beware of those complicating factors before you reach for the butter.  Also note that these keep best if stored in an airtight container in the refrigerator.  If left out at room temperature, they get limp and lose their slight crispy edge.     

"Boscoe Bakes" Cranberry Apple Pandowdy........."Welcome Y'all.... Comfort Food"

For those of you who don't know what a "Pandowdy" is, I'll conduct a brief "Pandowdy 101" and make it as brief as possible (ya, right!) The rest of you "pandowdies in the know", take heart......... I've included pictures of this marvelous creation in its' various stages of evolution for your viewing pleasure. Feel free to nod, ooh, aw, and lick your chops.  You know this is going to be good! Quite simply, the "Pandowdy" actually takes its' origin from the word "dowdy" which is "a woman who is unfashionably or unattractively dressed. So in order to achieve this social faux pas using fruit, you must "dowdy" it up! Quite simply, half way through the baking process (see picture), remove the pandowdy from the oven, and then ignoring all "fashionable and attractive fruit etiquette" score the crust into squares. Then either using a spoon, or pastry brush, submerge or "paint" each square with the succulent brewing juices, and then return this masterpiece to the oven to complete the "dowdiness" process. I guess this would be similar to throwing a gallon of "complimentary" paint on someone in their prom dress, and then hitting it with a hair dryer to complete the effect!  Once this comes out of the oven, let it rest for 20-25 minutes, and then serve it with your choice of heavy cream, flavored whipped cream or vanilla ice cream. So....... there you have it. My recipe for this disheveled but disarmingly decadent dessert, follows. Enjoy!  

Boscoe's Cranberry Apple Pandowdy

I start with the basic "Apple Pandowdy" recipe from "The All New All Purpose "Joy of Cooking" on page 894. I quadruple the recipe (i.e. 16 medium apples, etc.) and add one 12 ounce bag of whole (fresh or frozen) cranberries. Additionally, I include the zest from one orange and a tablespoon of good dark rum. These additions add vibrancy and zest, while comfortably pairing the fruit with the complimentary spices. 

"Boscoe" Votes on "Hershey" Cupcakes

Well I've been asked by more than a few people for my test results on the Hershey cupcakes I made last week, so I guess the time has come to post the score cards. While there were some people at last week's meeting who said they "enjoyed" these cupcakes, most inquired as to why they tasted like "store" bought bakery cupcakes, and "nothing" like all of my previous chocolate goodies. They wanted to know if I had run out of time that day or was tired and just grabbed the ready made bakery fare at my local Stop n' Shop. I had to confess that they were my "captive" guinea pigs for an experimental trip down memory lane, and that I wanted to get a general consensus on taste, texture and flavor in addition to my own opinion. So my friends, the results were as follows..............13 people gave these cupcakes a "thumbs down", and 3 issued a "thumbs up".  My vote........."thumbs down", but in all fairness, they did transport me back to that "magical" moment and delivered the taste I remembered so well.  But times were much simpler then............. (no, I'm not talking horse and buggy, but close) and "Hershey", the Pennsylvania born tradition, was usually the first chocolate bar that most of us experienced. This was the established "benchmark" that most people used when referring to chocolate. Fortunately today we have several other options, and those are the ones that most people, including myself, prefer in this sleepy seaside community south of Boston.

"Boscoe's Mascots.......Watching My Every Move......China and Yum Yum

"Boscoe Bakes"......"Chocolate Crackles"

My journey through the world of "Cookies" continued today, and we (my mascots.......China "The Worldly Bassett Hound" and Yum Yum "The Very Discerning Cat" ) let the book open by itself to land where it may. And land it did, on a splendid selection......"Chocolate Crackles" on page 68.  This recipe is definitely for chocolate lovers, so I feel the Chocolate Gods above were weighing in heavily on my corner.  "Thanks guys."  Creating these stunning beauties is pretty easy, and the fun really starts when you watch them evolve into precious little gems right before your eyes. These splendid morsels taste divine and really stand out on a cookie plate, or on a nice granite counter. 

"Boscoe's" Cookies Suck Up To "The Cookie Kahuna...Martha"

This afternoon I finished baking some sugar cookies for a friend, and vacuum packed them so they would still be fresh when he picks them up tomorrow.  I left to run an errand with a friend, and when I returned I found the tasty morsels "sucking up" to Martha on an end table.  They even went so far as to gather up copies of her "Living" as further proof of their undying allegiance to all things "Martha".  Well, I'm not going to even question their motive or how they accomplished this seemingly impossible task, after all............."it's a good thing."

"Boscoe Roasts" Pork Loin "Soyaki"

Last year a friend turned me on to "Soyaki", a unique teriyaki sauce and marinade which is sold under the "Trader Mings" label at Trader Joe's. I fell instantly in love with this concoction. Not only did it taste "freshly brewed", but it shared similar flavor characteristics with my own version which is somewhat time consuming to make. I took this phenomenal sauce and added a little extra ginger, sesame oil and minced garlic, and bumped it up another notch.  Try adding some of your personal favorites as well. Sometimes I fire it up with some hot chili sauce or chinese mustard.  Not only is this great on beef, pork and chicken, it can also be used in chili, on seafood and in meatloaf.  Give it a try. You'll be glad you did

"Boscoe Bakes" Tres Leches Cake

Saturday night I came across a recipe on CHOW for Tres Leches cake http://www.chow.com/recipes/10649 , and realized that while I've enjoyed this rich, moist cake several times in the past, I've never made one of my own.  A quick inventory of my pantry showed that I had all "3" milks on hand, so I fired up my Kitchen Aid and got to work.  This cake is heaven on earth. It will satisfy so many of your comfort zones, and leave you feeling at peace with the world. Maybe I should forward a copy of this recipe to "George W"! I followed the recipe exactly, with one semi-minor faux pas.......I forgot to toast up some coconut for the finishing touch! But fear not, it was spectacular just the same. 

"Boscoe Bakes"......Gingersnap Raspberry and Grand Marnier Ganache Sandwiches

I've found that it is infinitely more fun if I just open up my "Cookies" Book and pick a cookie recipe at random, as opposed to the structured format that I mentioned earlier....i.e.......start at the beginning and work through to the end. And since all of this is supposed to be about fun, I'm going to maintain this approach from now on.  So random it is...........and tonight's selection from Martha's "Cookies" is "Gingersnap Raspberry Sandwiches" on page 103.  This subtle gingersnap was a wonderful choice. It is scrumptious with the raspberry jam, and very decadent with the Chocolate Grand Marnier Ganache. Enjoy!

"Martha"....."You're Invited.....My Special Place... My Rock and My Space For Reflection, Inspiration and Tranquility"

This morning I learned of Martha Stewart's recent loss, and like so many other loving pet owners, I too experienced her grief and tremendous loss, even though I never did meet "Paw Paw".  It's a special bond that all of us share, one that is universal, unique and always understood without so much as a spoken word or gesture.  The pain and subsequent lonely void that follows is a constant reminder of happier times, and the overwhelming desire to make it alright once again.  But we all know that this is a part of life, and good, bad or indifferent, we must embrace our "rock", search anew for inspiration and then move forward towards tranquility and inner peace.  And Martha, I just want you to know that I too have experienced this and other losses, and that my "rock", inspiration and tranquility as pictured above, are yours to share anytime you want. 

"Boscoe Bakes" "Hershey" Chocolate Cupcakes and "Martha's" Blondies

Today is definitely one of those "Black and White" days, an unusual occurrence for me.  I tend to be "gray"( or I prefer original, unique or liberal) on a lot of matters, especially when it comes to cooking and baking. However, the other day I spotted an article in ProChefSmartBrief http://www.al.com/entertainment/birminghamnews/index.ssf?/base/entertainment/1207901777119000.xml&coll=2 about a barbecue restaurant in Birmingham, Alabama that is famous for its' chocolate cake, in addition to its' legendary barbecue offerings. So needless to say, this chocoholic had to check it out post haste.  Well....... I was very surprised to learn that this "famous" chocolate cake made by the folks at Bob Sykes Bar -B-Q is from the recipe that has graced the back side of the Hershey's Cocoa can for many a year.  And it is also topped with the accompanying recipe for "Perfectly Chocolate" Chocolate Frosting" found on the can as well. I was "numb", and then suddenly I was transported back to a time and place where I had actually eaten those same cupcakes and thought that life just couldn't get any better! I was probably 14 years old, but vividly remember one of my paper route customers offering these to me on a very cold and snowy night with a hot cup of Hershey's cocoa to wash them down. Now whether or not it is the same recipe that exists today, I do not know.  However, I do know that my curiosity and my "chocolate" gene eventually drove me to the store to purchase a can of this "Americana" for further inspection. I was now obsessed with trying to recreate that magical moment, and also had to see for myself if this recipe would yield a chocolate cake worthy of all the public clamor. After all, I am regarded as somewhat of a chocolate expert, and Hershey has not been in my vocabulary since childhood. I had moved on to Ghiradelli, Callebaut, Scharffen Berger, Lindt, and others, and no longer considered the "Father of the Hershey Kiss" as part of my repertoire.  Rather stuffy of me I must admit, but....cold, honest reality........LOL. Well LONG story short.........I made those "magical" cupcakes, covered them with the famous frosting and set them out for tonight's weekly social.  I'll let my guests decide for themselves.  And, they will have another choice for this evening as well, namely "Martha Stewart's" Brown Butter Toffee Blondies. I always offer at least two dessert choices, and I thought these would be the perfect addition.  Hence, the "Black and White" format I alluded to in the very beginning.  God, it took forever to say all of that, but getting to the point sometimes can take me a Month of Sundays! So my friends, there you have it.............my ramblings for the day.  The recipe for Martha's magnificent Blondies can be found in her newest book "Cookies" on page 208, and you know where to find the recipe for the chocolate cake and cupcakes. I "sampled" one of the cupcakes, AND..........................stay tuned.  Let me know if you decide to recreate this "classic" recipe as well. We can compare notes.