Dani’s Blog: THE JUICE

May

18

Sweet Serendipity

Dani's Blog: THE JUICE / I "heart" NY  Posted by / 2 comments

It is a proven fact that chocolate makes you feel better…

Serendipity 3's Frrozen Hot Chocolate

Serendipity 3's Frrozen Hot Chocolate

…and the truth is, Tamara and I were in need of a good “pick me up”. Even though we were so happy and thrilled to attend the Martha Show Wrap Party, it left us feeling kind of sad. It felt like the end of an era, the conclusion of collaborations and creativity, (we especially loved being able to work together there) and the true rush of it all… So, instead of heading to another bar after the wrap party, Tamara and I reminisced over a giant glass of chocolate, at an amazing place that has been a NYC landmark for over 50 years.

The NYC landmark storefront Serendipity

The NYC landmark storefront Serendipity

“Serendipity”. I love everything about the word… The sound, the meaning, the movie. I was reminded about this NYC sweets landmark when the people at Total Rewards sent out the announcement of the latest opening of a Serendipity in Caesars, Las Vegas (First Rao’s, Now Serendipity!). Upon hearing the name I instantly craved a Frrozen Hot Chocolate.

Serendipity Menu close up

Serendipity: The art of finding the unusual or the pleasantly unexpected by chance or sagacity

Just the feel of the place spells sweetness… As co founder and author Steven Bruce, describes in their cookbook, Sweet Serendipity, “If Andy Warhol, Dr. Seuss, and Willy Wonka were to plan a fabulous ice cream party, it might turn out something like this.” With a quirky “general store” in the front, giant clocks, mixed Tiffany light fixtures and cafe tables, you simply can not sit down at a Serendipity 3 table and be in a sad mood.

Serendipity BLT

Sawing the gigantic and delicious "Ultimate BLT" in half to share!

Next we got to the good stuff.

Frozen Hot Choc

The Frrozen Hot Chocolate is always served with several straws and a few spoons!

Even though it comes with straws, we liked it better from a spoon. As we ate, we chatted and reminisced and watched many other Frrrozen Hot Chocolates, glorious sundaes and many other sweets being served. It was the perfect way to end a bittersweet evening… Two besties, sipping chocolate taking about the “old times”.

The Sweet Serendipity Cookbook

The Sweet Serendipity Cookbook

Thanks to Total Rewards, I have one Sweet Serendipity cookbook to give away! This book is super SWEET- filled with signature recipes and anecdotes from the original restaurant (which has been a huge celeb hangout!) as well as yummy photos of their favorite “concoctions”!

Here are giveaway rules and regulations…

Total Rewards/ Sweet Dani B Cookbook Giveaway: Share Your Foodie “JUICE” with “the JUICE”!

In the comment section of this post, please tell us how you get your “chocolate fix” (details please! is it something you make? is it as simple as a square of Hershey’s or as elaborate as a “Golden Opulence Sundae”)

Since we will be giving away 1 cookbook, you are welcome to share your thoughts on both topics but please comment only once.

Don’t forget to include your email address! We’d really, really appreciate it if you like us on Facebook, follow us on Twitter and subscribe to “the Juice”, but we aren’t forceful kind of people so that is simply a sweet request.

We will be collecting “Foodie Juice” comments on this post up until midnight on Friday, May 25th, 2012. The lucky winner will be chosen using random.com. International entries are welcome but you may be required to contribute to shipping costs.

I can’t wait to hear your latest and greatest chocolate flavored “Foodie Juice”- YUM! If you’d like to check out all the latest “juice” going on for the fun and exciting Total Rewards Finale Weekend click here…  Xo Dani

May

15

Kitchen Sink Blondies

Dani's Blog: THE JUICE / Recipe Inspiration  Posted by / 3 comments

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SDB custom milk cookie and choc chip

Happy National Chocolate Chip Cookie Day! (we need more holidays like this!)

In honor of National Chocolate Chip Cookie Day, I’m excited to share a delicious recipe which stars the chocolate chip, shares similar ingredients as the chocolate chip cookie but is a bit heartier in shape and sweetness… The recipe is based on Martha’s Rocky Ledge Bars which has been a favorite and “most requested” for years. The batter is so delicious, I thought it would be the perfect base for this version which features ingredients I have had in my pantry.

SDB Kitchen Sink Blondies

Mmmmm Kitchen Sink Blondies

Do you have 1/4 cup bag of peanut butter chips left over in your cabinet? Perfect! Or what about a snack sized bag of m&m’s- great! A bar of white chocolate? Chunk it up and throw them in… The only constant I keep is this delicious batter and ever classic, always delicious, chocolate chip! As long as you keep the rest of the “kitchen sink” ingredients the same measurement wise, these will be amazing!

Kitchen Sink Blondies
(adapted from Martha Stewart.com)

Blondie batter Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Kitchen Sink Ingredients:
(these can be switched out to your liking, just keep the measurements about the same)
1 cup mini pretzels
1 1/2 cups semisweet chocolate, coarsely chopped
1 cup m&m’s
1 cup peanut butter chips
5 peanut butter cups, cut into chunks

Directions:
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line with parchment paper, allowing a “grab-able” overhang on the longer sides.

Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of all the kitchen sink ingredients except the peanut butter cups.

Batter will be thick, pour and then spread into prepared pan being sure to get batter into corners (an offset spatula works nicely for this). Scatter remaining “kitchen sink ingredients”, on top of batter, lightly pressing down where needed. Disperse peanut butter cup chunks evenly and press in.  Bake until top is golden brown and a cake tester inserted into the center comes out “batter clean” (you will see goey chips etc…), about 30- 35 minutes- (note: for a “cookie dough center check at 25 minutes). Let cool completely, then using the parchment overhang, remove from the pan and place on cutting board (or cookie sheet). Refrigerate until set, at least 30 minutes.

Remove parchment, and cut into into triangles (like Rocky Ledge) or squares. Enjoy them chilled (my fave) or at room temperature.

I hope you have fun trying a bunch of different “kitchen sink” variations of this recipe- I’m sure you will make them again and again like I do!  Xo Dani