Our Gay Firsts and Getting Baked скачать в хорошем качестве

Our Gay Firsts and Getting Baked

Getting salty in the kitchen episode 3. This is the video were we spill the tea while getting baked, er and bake. Instagrams: @bclark_kent @josephgarner94 Here’s the full recipe 👇🏻 Blueberry Swirl Blondies 1 cup (2 stick) unsalted butter, at room temperature 3/4 cup sugar 164 grams 1 large egg 1/4 cup 55 grams fresh squeezed lemon juice 2 1/4 cups 306 grams all purpose flour (use the fluff/scoop/level method for measuring) 1/2 tsp baking powder 1/2 tsp kosher salt 1 cup white chocolate chips Blueberry Sauce INGREDIENTS 2 cups fresh blueberries 1/4 cup water 1/4 cup granulated sugar (white or coconut is fine -- a natural granulated sweetener may be used that measures 1:1 with sugar) 2 tablespoons cornstarch 2 tablespoons lemon juice Zest of 1 lemon 2 tablespoons cornstarch INSTRUCTIONS For Blueberry Sauce: Preheat oven to 350 F. Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer. Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon. Line a 9 inch square baking pan with parchment paper with long edges. Cream the butter and sugar until fluffy. Beat in the egg. When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present. Mix in white chocolate chips. Spread the mixture into your pan and spread out as evenly as possible. Make dollops of blueberry sauce all over top of blondie mixture. Use a knife or toothpick to spread sauce out in swirling motion. Bake for 30 minutes or until just golden around the edges. Let cool for before slicing.