djwtwo has added a photo to the pool:
People who follow my Flickr stream with any regularity probably know that I spend a good amount of time out at Camp Cachalot, a Boy Scout camp that I grew up in, including spending several weekends a year as "Campmaster." Campmastering, for those who don't know the term, is essentially being the first point-of-contact with the Scout units that use the camp on the weekend: we check them into and out of their sites, make sure they know their way around, check that they have program, open the camp's Trading Post for them, and so on.
I partner with a friend of mine on these weekends, and since several of my other friends also volunteer as campmasters, we often go to each other's weekends to help out and catch up. I usually end up doing a good chunk of the cooking. A whole bunch of years ago, I made a batch of these on the Friday night, and they've since become a traditional just-always-around snack food on these weekends. A few leftovers always make it home to my wife, too. I've evolved the recipe a bit from when I first started working on it, so I figured it was about time to post the current version.
Nikon D7000 w/Nikkor Micro 105mm prime, 1/250s @ ƒ/8, ISO100. Color finishing in Adobe Camera RAW and Aperture, although this is pretty close to straight out of camera. Single SB-700 camera right, shot through a white umbrella, 85mm zoom, 1/2.5 power. I used an aluminum sheet pan camera left as a bounce to provide some fill light.
Ingredients
8 oz. butter (2 sticks)
2 oz. vegetable oil (about 1/4 c.)
16 oz. brown sugar (about 2 c. packed)
4 oz. sugar (about 1/2 c.)
4 large eggs
1 tsp. vanilla extract
12 oz. all-purpose flour (about 2 1/2 c.)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. dried cherries
1 1/2 c. white chocolate chips
1 c. sliced almonds
Directions
Preheat your oven to 350°F. Spray the inside of a 9”x13”x2” baking pan with cooking spray, line the bottom and sides with parchment or foil, and spray the lining with more cooking spray.
Combine the flour, cinnamon, salt, baking powder, and baking soda in a mixing bowl and whisk together.
In a medium saucepan, melt the butter and oil. Add the sugars and whisk until smooth. Remove from the heat, and beat in the eggs and vanilla extract.
Pour the butter-sugar mixture into the dry ingredients and stir aggressively with a wooden spoon until no streaks of flour remain and the mixture is glossy. Fold in the nuts, cherries, and chips and pour the mixture into the prepared pan.
Bake on the middle rack of your oven, 50-60 minutes, until a toothpick inserted in the blondies comes out with only a moist crumb sticking to it. Remove from the oven, and allow to cool to room temperature before cutting and serving.
These are pretty rich, so most people probably want to cut these into 24 servings or so. On campmaster weekends, though, we don't worry so much about rich, so we just leave the slab out on a cutting board and carve off pieces of random size as the weekend goes on.
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