I get too many magazines. For a while, I was subscribing to Gourmet, Cook’s Illustrated, Simple and Delicious, Martha Stewart Living, and Everyday Food, not to mention a few other non-food-related ones. I couldn’t keep up with them. They would gather, in great tumbling piles, on my coffee table, until I finally had to toss some unread ones from 2006. Soon, I’ll need to toss the unread ones from 2007. I finally cut back, and, for a while, I was being very good about trashing the renewal notices that bombarded my mailbox. I let my Everyday Food subscription run out, because I can’t even keep up with the recipes I save online, let alone any additional ones, and I also let my subscription to Martha Stewart Living run out, telling myself that I wouldn’t renew it until we had a house and I could make more use of its brand of tips and advice.
Then, I didn’t realize who I was up against.
Martha Stewart is unrelenting, and she refuses to take no for an answer. She will win, period. I threw out dozens of renewal notices until, finally, after many many months of maintaining my resolve, Martha got me. When she told me that, if I only renewed my subscription to Living, I would get a year-long subscription to Everyday Food absolutely on the house, I gave up. I sent in my renewal, adding a memo on the check that this small payment was for both Living and Everyday Food. A few weeks later, I was surprised with a complementary Martha Stewart tote bag. Thanks, Martha.
I have to wonder, though, if Martha would have been so generous with her offer if she’d known that I would turn around and give away her recipes. I’m sorry, Martha, but when you come up with something as good as Chewy Oatmeal Blondies, I simply must share.
An added bonus with this recipe is that it begins with homemade baking mix, which is 3 cups spooned-and-leveled flour, 1.5 cups sugar, 1 tablespoon baking powder, and 1/2 tablespoon salt. This is great to have on hand when you feel like baking during the week. When you want to make dessert on a Wednesday night, your sifted dry ingredients are all ready to go. The April issue of Everyday Food contains four delicious recipes to use with the baking mix, including these Chewy Oatmeal Blondies.
Chewy Oatmeal Blondies
From Everyday Food
1 stick unsalted butter, room temperature
1/2 cup brown sugar
1 egg, room temperature
1 1/2 cups homemade baking mix
1 cup old-fashioned rolled oats
Preheat oven to 350 degrees.
Grease an 8-inch square baking pan, line with parchment paper (letting paper hang over edges on two opposite sides to form “handles”), and grease paper. Set aside.
Beat butter and sugar together. Add egg and beat to combine. Slowly beat in baking mix, half a cup at a time, until just combined. Mix in 3/4 cups oats, and spead batter in prepared pan.
Sprinkle batter with remaining oats, and press gently. Bake for 30 minutes, and let cool in pan for 30 minutes more.
Using parchment paper handles, transfer blondies to a wire rack to cool completely. Using a serrated knife, cut into 9 squares.