Un-Bento #14: Completely Smitten

mmmm cookiessss

so my biffle shauna came to visit for a fancy-dress party this weekend how cool is that

it is so cool

what is also cool

is we both like to cook

QUICK

PHOTOMONTAGE

a-am i a real food blogger yet?;

now i will extoll the virtues of smitten kitchen to pretty much anyone who will listen and also um anyone who won't

i love this woman and her cooking 

i have never been disappointed and i've made like

a lot of things by deb's word

if i want to make something or have a question i go there first

so today's post is sort of inspired by her awesome photography

haven't been failed yet mm

i- i mean 

yeah i need some work but i tried aha;;

um um here have some recipes

delicious blueberry crumb bars mmm (barely adapted from smitten kitchen)

for the crust:

1 cup granulated sugar

1 teaspoon baking powder

3 cups flour

1 cup cold unsalted butter (we used salted and skipped the extra salt it was all we had aaa;)

1 larg

 egg

1/4 teaspoon salt

zest of one lemon (the yellow part of the peel but not the white part)

for the blueberry part:

juice of one lemon (use the same one as you zested don't be like us)

4 cups blueberries

1/2 cup granulated sugar

4 teaspoons cornstarch

• preheat the oven to 375 degrees F (or 190 degrees if you are european or from canada) and also grease a 9×13 inch pan
• stir together 1 cup sugar, the flour, and the baking powder in a bowl and then mix in the salt and the lemon zest
• use a fork or pastry cutter (or a food processor HA SHORTCUTS) and cut in the egg and butter
• take half the crumbly delicious dough and cover up the bottom of the pan with it 
• take another bowl and whisk together the lemon juice and cornstarch and sugar
• wash the blueberries and dump them in there and mix it around but don't smoosh the berries!
• pour the blueberries over the crust in the pan and then crumble the second half of the dough over the top
• bake this masterpiece for about 45 minutes until the crumbles are slightly browned and the blueberries are bubbling
• let it cool completely and then eat itttt

india's current favorite chocolate chip cookie recipe (also barely adapted from smitten kitchen)

ingredients:

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet MINI chocolate chips

• preheat the oven to 325 degrees F (or 165 C) and either grease up your cookie sheets or put down parchment paper or a silpat or something
• stir together the flour and baking soda and salt and set them aside
• in a different bowl cream together the melted butter and brown sugar and white sugar
• beat in the vanilla and egg pieces until it gets big and smooth and fluffy and then mix in the floury ingredients BUT DON'T MIX IT TOO MUCH
• stir in the chocolate chips and drop tablespoonfuls of cookie dough onto the prepared sheets (about 3" apart or they'll moosh together which is totally okay but not very pretty)
• bake them for about 10-12 minutes (it took 14 in my mom's oven so just take them out when they start to get a liiiittle toasty around the edges)
• let them cool a little if you can stand it then eat themmm