Last night’s was another Screen on the Green in the park across from my condo.
The showing was 16 Candles. My group was enthusiastic about re-living the 80s on the lawn with bottles of wine.
Our wine of choice was a Malbec (one of my favorite varieties). I was gifted a bottle of a 2008 Antigal Uno from Mendoza, Argentina. It was perfect of the slightly crisp evening.
We enjoyed it with crackers and Cypress Grove Lamb Chopper (a creatively-named sheep’s milk cheese). It was a great pairing! I could also see this wine being wonderful with pizza or lamb.
Name: 2008 Antigal Uno
Tasting Notes: Lingering juicy blackberry taste, followed with end notes of chocolate. As it opened up, a hint of spice in the middle. Satisfyingly smooth ending.
One the friends is gluten-free, so I thought this was the perfect time to try out a special recipe for her! Sadly, she isn’t eating any carbs right now.
Happily, that meant more for me!
I gave her one in a baggie to take home and freeze for when she’s eating carbs again. 🙂
She should have had a bite… ’cause they were really friggin’ good.
Blondie had a bite.
For my friends’ benefit, I referred to these as “Surprise Blondies” due to the secret ingredient.
Bloggers were raving about how good they are… but sometimes these “trends” turn out to be all hype. I’ve tried a few and they weren’t realllly all that good (microwave protein muffins down right suck).
Katie’s Blondies? They live up to the hype.
Katie’s were originally made in a brownie pan. I would use mini-muffin tins. That way they’re easier to serve and you don’t need to cook them very long (the faster I can get to my dessert, the better). You can fill each hole nearly to the top with dough – they aren’t going to puff up a lot (i.e. they aren’t going to turn into muffins).
I used a square “bar” pan. This pan rocks, btw.
I made adjustments to 90% of the ingredient amounts and added a couple items, so I’m re-posting the entire thing for ease. Know that they originated here with Katie.
- 1.5 C chickpeas (drained and rinsed with skins removed)
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 C brown sugar
- 1/2 packet Stevia
- 2 tsp vanilla extract
- 1/4 C ground flax
- 1/4 C peanut butter
- 1/4 C chocolate chips
Preheat oven to 350 degrees.
In a food processor, blend all ingredients (except chocolate chips) until completely smooth. Hand mix in chips, and scoop into a greased mini-muffin tins.
Bake 15 mins. You want them a teensy bit under-done so they remain moist and doughy when cooled.
Note: You don’t HAVE to remove the skins from the chickpeas, but it will make the batter much more smooth. (Same goes for using them in hummus, FYI.)
What’s your favorite way to sneak in veggies?