Kentucky Blondies

Kentucky Blondies
Adapted from a recipe by the brilliant Thomas McCurdy

1 stick butter, still cool/cold
3/4 C dark brown sugar
3/4 C plain sugar
2 eggs
1 t vanilla extract
1 3/4 C All purpose flour
1 1/4 t baking powder
3/4 t salt
9 oz white chocolate chips
2 oz bourbon

Cream together the butter and sugars until incorporated, but the butter should still be chunky. Add eggs and vanilla, mix until combined, but with the butter still chunky. Mix in the dry ingredients and the white chocolate, then the bourbon. The only way you can fuck this recipe up is by over-mixing.
Line a 9"x13" baking pan with parchment paper and grease it. Pour the batter into the pan, lightly smush the batter out to the edges of the pan. This isn't too important, as it will spread when baking.
Bake in a 325 degree oven for 15 minutes, then turn the pan and bake for another 15 minutes. Allow to cool in pan for 5-10 minutes, then cut into squares. Gently remove from pan and let cool before eating. 

Ranch Dressing

Ranch Dressing

1 1/2 C plain, whole milk yogurt

1 t dried dill

1 t dried mint

1 t dried oregano

1 t onion powder

1/2 t granulated garlic

1/2 t salt (or more, to taste)

1/2 t ground pepper

2 T water*

Put all the ingredients in a jar, shake like crazy. Shake shake shake shake shake! Eat within 5 or 7 days, or operate common sense about consuming dairy products that have been in your fridge over a week. Shake some more.

*Omit the water if you want a thicker dressing, like dip. With the water it's the perfect consistency for drizzling over green salad.

Most Excellent Crackers

Crackers

2 cups whole wheat pastry flour
1/2 cup kamut flour
2 T sugar
1 1/2 t salt
1 T dried dill
1 T granulated garlic (or more)
1 stick cold butter, cut into tablespoon-sized pieces
2/3 C water

Preheat oven to 350 F.

Combine flours, sugar, salt, dill and garlic (you can use any seasonings you like, really, just don't use too much) in large mixing bowl, giving it a quick stir with a whisk. Cut the butter in with a pastry cutter or forks until the butter is in pea-sized bits. Add water and mix/knead until all flour is incorporated, but be careful not to over-knead.

Divide the dough into three equal sized pieces. Cut 3 pieces of parchment about the size of your cookie sheet or jelly roll pan. One piece at a time, roll the dough out on the lightly-floured parchment paper, flouring the dough and rolling pin as necessary. Roll outward from the center of the dough, with the goal that it will fit just inside the parchment paper. It should be no thicker than 1/8". Gently lift the parchment paper, with the rolled dough, onto your baking pan. Cut into squares or whatever shape you like and trim the rough edges as you like.

Bake for 8-12 minutes, until dark golden brown. Baking times will vary by oven. Allow to cool and store in an airtight container.

This will yield several dozen crackers, or, in my house, enough to last 6 hours ;-)

Enjoy!