(Salted Butterscotch Blondies)
Ashley Burkhart Walker
Every once in a while, a chicken or two will end up sleeping in the barn and decide they prefer the barn over the coop, thereafter adopting the barn as their new coop. The other morning, as I was sitting there prepping Pepper the Jersey for milking in the barn, I noticed the usual couple of chickens making their morning appearance, coming out from wherever they hide. Then, all of a sudden, there were five. Five chickens flew the coop, making for a growing crowd in the barn. Really, I don’t blame them. They are the first to the grain mess left by the cows, as my cows are messy eaters, and there are so many cozy spots in the barn to sleep. I do believe, winter or not, they owe me an increase in eggs for their upgraded living arrangements, or really, any eggs at all. They’ve been coming out of molting beautifully, but must think they are going to get away with a prolonged break from egg laying due to the winter. I guess we’ll see how long we tolerate the freeloaders in the barn.
Our egg numbers have decreased greatly in the past several weeks due to molting and the hens taking a winter break because of fewer hours of daylight. We usually have enough eggs for all of our normal cooking and baking. This past week, though, was not normal, and this coming week will not be either. Baking for Christmas cookie orders has been in full swing since the last part of the week. I’ve milled countless pounds of flour, refilled my homemade vanilla bottle several times, unwrapped package after package of butter, and cracked several dozen eggs. The eggs were supplied by another local chicken mama, the butter was partially from my girl Pepper, and the vanilla was a product of bottled vanilla beans from a year ago. The ingredients put into these cookies are very intentional.
I recently ordered enough vanilla beans from my favorite supplier to make homemade vanilla for myself and to sell next year. My husband brought home rum the other day to bottle it up, and it wasn’t just a bottle or two. My youngest came into the kitchen the next morning and asked, “Why are there so many rums?” The question made me giggle. I told her I needed all the “rums” to make lots of vanilla. So, hopefully next year our vanilla will grace more than just our cookies, but other’s as well.
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SALTED BUTTERSCOTCH BLONDIES
· 2 cups (250 g) flour (fresh milled soft white wheat works great!)
· 1 teaspoon baking powder · 1/2 teaspoon salt · 1 cup (226 g) unsalted butter, browned and slightly cooled · 1 3/4 (350 g) firmly packed light brown sugar · 1 large egg + 1 egg yolk · 2 teaspoon vanilla extract · 1 ½ cups butterscotch chips · ½ cup chopped pecans · Course/flaky salt for sprinkling on top
INSTRUCTIONS
1. Preheat oven to 350°F. Grease a 9 inch square pan. Set aside.
2. Whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, combine the browned butter, brown sugar, eggs, and vanilla until thoroughly combined. Gradually add the flour, mixing just until combined. Stir in the butterscotch chips and nuts.
4. Spread the batter evenly in the prepared pan. Sprinkle a few pinches of coarse salt over the top of the bars.
5. Bake 30 to 35 minutes, or until the bars are golden brown and a pick inserted into the center comes out clean 6. Place the pan on a wire rack and allow the bars to cool completely. Cut into bars.
