Summer is usually the time many of us reconnect with friends over dinner or even on a trip. But summer is different during this pandemic year, and many of us are missing that human connection with our BFFs.
On this latest edition of The Stir Podcast’s SIP (Shelter in Place) Series, Binge Besties Trish Muyco-Tobin and Debbie Baldwin present two back-to-back must-see movie lists on films that focus on friendships. Be it male or female BFFs, our featured movies highlight the unmistakable onscreen chemistry between the actors; and as you’ll find out, many of these friendships extend into real life.
This week, we begin with the guys in Part I, with names like Lemmon and Matthau, Wilder and Pryor, and Wayne and Garth. Tune in next week for Part II, when we highlight the ladies!
Watch Volume 12 of the SIP (Shelter in Place) Series on The Stir here
For our signature sweet ending, we present Cherry Chocolate Chip Blondies, which combines two classic dessert flavors into one delectable treat.
You’ll find fresh cherries aplenty at the supermarket these days; frozen cherries may be substituted. For the chocolate, it’s best to use higher-quality dark chocolate baking chips such as Godiva or Ghirardelli.
CHERRY CHOCOLATE CHIP BLONDIES
Ingredients
- 1-1/4 cups + 2 T flour
- 1/4 t salt
- 1/4 t baking powder
- 2 eggs
- 1/2 cup butter, melted and slightly cooled
- 1/2 cup brown sugar (2/3 cup, if using tart cherries)
- 1 t almond extract (vanilla may be substituted)
- 1-1/3 cups fresh or frozen cherries, divided
- 1-1/4 cups dark chocolate chips, divided
- Powdered or turbinado sugar, if desired
Directions
- Preheat oven to 350 degrees. Lightly grease and flour an 8-by-8 baking pan (a 9-by-13 pan works, too).
- Whisk together flour, salt and baking powder in a medium bowl.
- In a larger bowl, combine brown sugar and melted butter and stir by hand or use a hand mixer at low speed. Add eggs; stir to combine. Add flour mixture; stir to combine (do not over-stir).
- Add 1 cup of the cherries and 1 cup of the chocolate chips. Stir lightly until cherries and chips are incorporate throughout the batter.
- Spoon into the pan; use a rubber spatula to spread batter evenly. Arrange the remaining 1/3 cup of cherries and 1/4 cup of chocolate chips atop the batter; lightly press down on each cherry and chip halfway to secure them onto the batter.
- Bake at 350 degrees for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean (Note: Be sure to test several spots in or near the center).
- Allow to cool for about 2 hours; dust with powdered sugar or sprinkle with turbinado sugar, if desired. Cut into squares.
Find other recipes featured on The Stir Podcast by clicking here.
Dark Chocolate-Covered Strawberries (as featured on The Stir)
