Fudgy Brownies

Yes, I know.  It's super easy to mix up a batch of boxed brownies.  Some brands are even pretty delicious (Ghirardelli Chocolate Supreme comes to mind).  But after tenth grade chemistry when we had to make brownies from scratch (best lab ever), I realized how amazing homemade brownies are.  Try them and you might think twice about your next brownie box purchase.

Apple Crisp

Fruit crisps are my favorite desserts in the winter: steaming, soft fruit with a super crispy topping.  I'm not as big of a fan of apples as my boyfriend; he loves any and all kinds (especially McIntosh, the mealiest of all apples).  I made this dessert mostly for him, but even I loved it.  What's more comforting when it's cold out?

3/4 cup pecans
3/4 cup unbleached all-purpose flour (3.75 ounces)
3/4 cup old-fashioned oats
1/2 cup dark brown sugar (3.5 ounces)
1/2 teaspoon salt
1/2 cup sugar (3.5 ounces)
3/4 teaspoon ground cinnamon
10 tablespoons unsalted butter (5 ounces)
3 pounds Golden Delicious apples (7 apples)
1 lemon
1 cup apple cider

Coconut, Walnut, and White Chocolate Blondies

"Life is uncertain, so always eat your dessert first."

Now, don't get me wrong, I love brownies as much as the next person.  But sometimes you want a change.  Enter blondies: soft, chewy, a little less rich but completely satisfying nonetheless.  These particular blondies are chock full of toasted walnuts, unsweetened coconut, and melty white chocolate.

1 cup walnuts
1.5 cups unsweetened, grated coconut
12 tablespoons unsalted butter (6 ounces)
1.5 cups unbleached all-purpose flour (7.5 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
1.5 cups dark brown sugar (10.5 ounces)
2 extra large eggs
4 teaspoons vanilla extract
6 ounces white chocolate