March 18, 2018–I have A LOT of cookbooks. Although I know in the internet age I can find most recipes online it is just something about holding a book in my hand while reading the recipes and looking at the amazing pictures that causes me to continue to purchase cookbooks. One of my recent purchases is THE perfect cookie–YOUR ULTIMATE GUIDE TO FOOLPROOF cookies, brownies, & bars from America’s Test Kitchen. There are a lot of great recipes that I look forward to baking and sharing in the coming years. The first thing I made was their Butterscotch Meringue Bars. It starts with an ultra chewy brown sugar blondie base that is topped with chocolate chips then covered with a sweet brown sugar meringue.
Of course I couldn’t leave well enough alone so I added a drop or two of WL Weller Special Reserve to the blondie base before spreading it in the bottom of a 13 x 9 pan.You could honestly just eat the dough with a spoon, unbaked but where would be the fun in that?
I then added the semi-sweet chocolate chips. The next time I will probably add a variety of chips to add to the complexity of flavors.I knew the chocolate would melt so there would be little texture so I decided to add some toasted pecans.I then covered the entire thing with a brown sugar meringue that I added a few more drops of WL Weller Special Reserve to 🙂Although it was only 30 minutes in the oven it had to cool for 2 hours before I could cut it!!!! It was worth the wait! Especially with a ice cold glass of milk.Stay tuned for more from this cookbook.