July 26th Risotto & Snicker Doodle blondies

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Our first real meal home....and it was decided it would be risotto.  After our delicious risotto in Morro Bay, we were inspired to make one with bacon and spinach....a little mushroom and chicken too.  I was needing to stay busy, so I made snicker doodle blondies from a pinterest recipe and then toffee sauce.  My pictures are all backwards and out of order, but it's tedious to change...so bear with me.  It's like a food flashback episode.    
Toffee sauce: 1/2 cup brown sugar, 1 stick butter (1/2cup) and heavy cream (about 1/4 cup).  Slowly melt the butter in a sauce pan, then stir in sugar.  Over medium heat, stir until brown and bubbly and about 310 degrees (hard crack).  Remove from heat and stir in cream...add enough to make it liquid.  Store in a heat proof container.

Our dessert...snicker doodle (cinnamon/sugar) blondes, with a scoop of vanilla and drizzle of toffee sauce

Risotto

Saute a shallot in about a TBS of olive oil.  S&P to taste as you cook.  Add rice and toast for a few minutes.  Then add warm chicken broth one ladle at a time and stir constantly.

fresh basil to add at the end

snicker doodle bars fresh from the oven
snicker doodle recipe

parm and spinach in waiting for risotto

sauteed chicken breast, mushrooms and crisped bacon waiting for risotto

rice being toasted

diced chicken

bacon sizzling

blondies right before the oven

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