A Taste of Haldimand – April 11, 2024

Jillian Taylor, the co-publisher of The Haldimand Press, grew up in Pickering, Ontario. She is the daughter of Don and Deb Zynomirski. Her father was originally from Dunnville, and after spending many years in the city the family moved back to the area. Jillian is very fortunate to have not only her parents, but both sets of her grandparents, Peter and Florence Zynomirski and Keith and Marie Bak, living in Dunnville. Two years ago, Jillian married Kyle Taylor. The couple now reside in Caledonia and are expecting their first child in May

Jillian has a sweet tooth, so she is sharing a recipe for chocolate chip blondies that she discovered online. With only a few ingredients it comes together quickly. She likes to sprinkle additional kosher salt on top, just before it goes into the oven, to give it that “sweet & salty” taste. Jillian recently served these brownies to the members of her book club and everyone enjoyed them.

One of her husband Kyle’s favourite dishes is the cauliflower mac & cheese.  This recipe was originally discovered in a Chef’s Plate meal box kit. They have made it many times since then. This serves two but can be easily doubled. Enjoy.

Chocolate Chip Blondies

  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup semisweet or dark chocolate chips

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray lightly with nonstick cooking spray.

In a large bowl, stir together butter and brown sugar until smooth. Add egg and vanilla and stir to combine. Stir in flour and salt, just until combined.

Stir in chocolate chips, reserving a couple of tablespoons to sprinkle on top if desired. 

Spread batter into prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Cool for at least 20 minutes in the pan before lifting the blondies out by the parchment paper. Set on a wire rack to finish cooling before slicing and storing in an airtight container.

 

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