Its been a while since I baked some dessert / snack. Looking through my recipes of desserts and scanning my available ingredients what I can bake today is Food for the Gods. Like what Ms. Lori told in her blog, the food of the gods is chocolates and searching through Google where Food for the Gods originates, the result is none (Well, maybe there is, but I’m too lazy to read all the million results Google gave me. ) All I know is that, Food for the Gods is a very delicious sweet treat with its buttery and brown sugary flavor. I want my FFTG (Food for the Gods) texture to be chewy but has this crispy and flaky top, bursting with sweet buttery flavor and the walnuts must maintain its crispiness.
The base of my FFTG is based on Ms. Conie Veneracion’s Blondie Recipe (http://howtobake.casaveneracion.com/blondies-with-white-chocolate-and-pecans/)
113 grams Butter (1 stick)
315 grams Brown Sugar
2 pieces Eggs
1 teaspoon Vanilla
210 grams All Purpose FLour
1 teaspoon Salt
2 teaspoon Baking Powder
120 grams Walnut
120 grams Dates (chopped)
1 Tablespoon All Purpose Flour
1. Preheat oven to 175 degrees Celsius. Melt butter, just heat the butter until the butter is just melted. Add brown sugar and whisk. Slightly cool the mixture before adding the eggs and beat well. Mix in the vanilla until well incorporated.
2. Sift flour and add salt and baking powder. Whisk until all the ingredients are well combined.
3. Add the dry flour mixture into the sugar-butter-egg mixture little by little. The texture of the dough will be thicker as you add the dry ingredients.
4. Bake the walnuts in the oven toaster at 150 degrees Celsius for 6 minutes or until toasted. Chopped roughly. Add to chopped dates and add flour. Toss until the walnuts and dates and covered with flour. (This prevents the walnuts from absorbing the liquid from the dough, thus, maintaining its crispiness.) Fold this to the dough mixture and transfer in a 9 inches by 9 inches baking pan. Pop in the oven for 20 minutes or until tooth pick inserted comes out clean. Cool in a wire rack for 30 minutes. (Finally, I was able to use my Bake-Lift-Serve Brownie Pan after 5 months in storage.)
HOW DOES IT TASTE?
I was able to achieve that chewy texture with top being crispy and flaky. The taste is so good. You can actually close your eyes and savor that buttery and brown sugary flavor with the walnuts maintaining its crispiness. I was able to make 12 pieces of about 2 inches by 2 inches size blondies.
To further improve this recipe, maybe next time I will reduce the sugar by 25 grams to accommodate my parents sugar-phobia and the baking powder to 1 teaspoon to get a just right lift.
But all in all, it’s really good and tasty. Just the way I like my FFTG.