Sohla's Olive Oil Blondies With Salted Caramel
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- Опубліковано 19 чер 2024
- Food writer Ryan Walker-Hartshorn is making Olive Oil Blondies with Food52's Sohla El-Waylly. These gooey, chewy, salty-sweet blondies celebrate the grassy bright notes in the olive oil. And as usual, our Resident Sohla goes off-script in her approach, helping Ryan work through some measuring mishaps to pull off a last-minute dessert save. GET THE RECIPE ►► f52.co/2QwqZXS
PREP TIME: 45 minutes
COOK TIME: 40 minutes
MAKES: one 9x9-inch slab
INGREDIENTS
For the caramel
6 tablespoons (75g) granulated sugar
3 tablespoons (42g) heavy cream
2 tablespoons (28g) extra-virgin olive oil
1/2 teaspoon kosher salt
For the blondie
3/4 cup (180g) extra-virgin olive oil, plus more as needed
1 1/2 cups (300g) light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 large eggs
1 1/2 cups (187g) all-purpose flour
2/3 cup (100 grams) toasted nuts (such as pistachios, almonds, or cashews), roughly chopped
1 pinch flaky salt
Read Ryan's article about olive oil here: f52.co/3fdIy9u and follow her on Instagram at @ry_who
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#sohla #sohlaelwaylly #blondies - Навчання та стиль
Sohla is pure life coach, every hurdle is 'it'll be ok' that let's you just keep moving forward
i didn’t know this was a crossover episode of “stump sohla” but ryan certainly got her w the cookie dough batter!!
It’s great to see Sohla and Ryan! Solidarity amongst the folks who were exploited at BA! Wish them success and hope we get to see them do more fun stuff like this.
I'm just so happy to see them succeed after all the sh*tshow on BA. Sohla is precious and I love watching her in all these super cool channels. 😊👌
Get over it and move on.
@@td866 they did... thats why theyre here... go make this recipe
@@SpaceBandit666 The person commenting did NOT and still harping on and brigading. ThEY are the person that needs to move on. EVERYONE else has!
@@td866 why do you react like this?
we’ve all been Ryan at some point, thoughts and prayers
honestly i’m still Ryan
I'm a trained chef and I STILL have Ryan days. 😅
NEVER GIVE UP THOUGH
Amen.
how is she a food writer?
@@himbo_noa same
Sohla is such a good food educator and communicator. She makes me feel competent and confident enough to try to stretch my cooking skills with her clear explanations and no-stress attitude.
I wonder if Ryan measured flour whereas Sohla weighed. That could be the difference. But this just proves my baking mantra; bake it, it will be delicious!
I might not be able to phone her .. but when I mess up in the kitchen I can hear her say “it’s okay- it’s gonna be okay” 😂😂
Yo I dmed Sohla on Insta one day because I was making her lentil zucchini fritters and my batter wasn’t right. She totally messaged me back and set me on the right path! Sohla is an angel
@@janewayistheway7957 omg!! Carla too!!!
Sohla is like three sentences in and I've learned so much. She is the best.
I love this format because Ryan is me at home trying to follow a recipe and having no faith that I'm doing it right but we get to learn from her mistakes lol
I need a cooking phone-a-friend like Sohla. She makes me feel like even if I've screwed up, it's still all good.
Feels like, when Sohla is there, you can't be stumped.
@@vigilantcosmicpenguin8721 😂😂😂😂
Hi, Ryan and Sohla!!! I really enjoyed the piece and accompanying video 👏 As someone who’s had to make (and train others to make) brownies and blondies from scratch every single week for over a year, I‘ve seen the thick batter issue before! If you whisk vigorously for a longer period of time (like until your arm hurts), the batter will thin out as volume is introduced and the water in the eggs loosens up & dissolves the sugar further. Warming the brown sugar & olive oil before mixing and introducing the eggs helps keep the mixture loose so you can whisk more easily. In the same vein, room-temp eggs help too.
I’ve found that under-whisking (and therefore not dissolving enough sugar) also contributes to a duller surface instead of a crackly/shiny top that most brownies and blondies have. I think this has been confirmed by folks at Cook’s Illustrated and maybe Serious Eats as well. Happy baking!! ❤️
Thank you so much for watching and for sharing this feedback, Trish!
You clearly know a lot about brownies and blondies - how does the thickness of the batter affect the texture? I've been on a quest for supremely chewy brownies and have been consistently disappointed, so I'm wondering if this is a route to look in next.
The poor non-stick pot with that fork during 3:30
And was anyone else waiting for Ryan to dip her hair in the caramel, or was it just me?
I thought the same thing, like, argh that’s why I hate non stick but my family demands it and then destroys it lol
Is it non-stick? It looks more like stainless steel.
@@karinal7804 She wasn't scraping it hard at all. It's fine.
No idea what kind of pot she has, but a lot of newer anodized non-stick cookware is extremely resistant to scratching.
Looks like Ryan's brown sugar had lost some moisture, which caused a lot of clumping in the oil, and that made it impossible to whip any air into the eggs. Sohla's egg and oil mixture is a lot airier looking, while Ryan's is gloopy. I don't think there was a point she could have saved it after she added the eggs in. If your brown sugar is dried out and clumpy you can revive it with a bit of molasses in a food processor.
This is good to know, thanks.
i was thinking a possibility is scale weight measuring vs cups/teaspoons etc; and the other is the temperature-the room's or the eggs. Some combination of factors perhaps.
@@JollyRogerLaw i've never had to break apart hard brown sugar balls before. definitely looked like a moisture issue
The same thing happened to me when I tried this recipe! Sugar didn't dissolve in the wet mixture even after leaving it for about 20min.
Thanks for this!
A bit of a missed opportunity for them not to rewatch the footage and figure out what actually went wrong.
So happy to see Ryan Walker-Hartshorn getting to use her mind and her talents in public!!
????
@@biggdaddy202003 LOL. i know right. Such an inane comment.
Ryan was at BA during the controversy. She was usually only brought on camera to taste other people’s food.
Wasn't she assistant to Rappaport?
@@meowmeow8591 Sort of. She was an Editorial Assistant and he used her as his personal assistant, having her run errands for him and his family instead of do the writing and editing work of the job she was hired for.
The lid tip for caramel! That is genius. I can't wait to try it out!
🤯
you can also use a pastry brush with water down the sides! I like doing this more so I can monitor the color better
OMG Ryan! So happy she is also with Food 52!
Someone, somewhere, please make "detective sohla" happen - ppl call sohla so she can either talk them through a difficult skill for a dish they are making, or suggest a way to "save" the dish by adding something unexpected or turning it into something else. She is so encouraging and creative!
This was such a cute episode! Sohla is a great teacher and Ryan was so fun to watch working through the recipe with her!
Troubleshooting with Sohla. I like! 🙌🏼 I also to see Ryan here! ❤️
I'm making these right now, they're in the oven as I type. I went and got the best olive oil I could find from the Italian grocer. It cost me $60!!! Which mean there's probably about $25 worth of olive oil in these, I hope they taste good.
Update: worth every penny
these look so delicious, i love both their energies, and i also love how consistently Sohla makes me feel like I, average home cook, could make caramel without burning my house down, too.
I'm so glad Ryan is also working with Food52! Love this!
LOVED this! Honestly so nice seeing a home chef try it and getting help and tips from a professional chef. Its all the stuff I would have messed up on!
this is a great format.I love how teachable Ryan is and Sohla is always perfect.
So happy to see Ryan, can't wait to read her article!
OMG yes, Ryan and Sohla!!! awesome people with so much talent; so glad we get to see more of them now. also these blondies look BOMB. also YES to measuring in grams on a scale. I hate using measuring cups and spoons when I don't need to. scales are so much better.
It definitely helps with accuracy! Thanks so much for watching, Diane!
Sohla AND Ryan in the same video?? I'm feeling blessed today
That's a very good example of chef vs non chef's, they have the same recipe but the result of their blondie batter is so different.
I just love Sohla’s energy so much 🥰
This is like one of my fantasies, having an expert to guide me through my attempts at anything.
Sohla is the Grande Master of cooking and baking! I absolutely love her recipes ❤️
So cute. Yes I thought Sohla was going to use cornflakes and yes RIP to Ryan's pot getting stirred on with a FORK. Sohla's videos are my fav and watching Ryan's face go from 🤔 to 🤗 was such a fun bonus!
Hey everyone,
I have an idea about the issue with Ryan’s dough - I think Sohla beat more air into her sugar-egg mixture which led to more volume and a brighter color. Will try out soon!
I think Ryan just forgot the eggs. Did anyone see her add eggs?
@@aimeem no eggs were on screen. But Sohla asks, did you put both eggs? Ryan answers in the affirmative.
i love ryan!!! keep collaborating with her in the future !
Ryan is incredible!! We would love to see them more!!
9:26 Raise your hand if you though Sohla was adding cornflakes 🙋🏾
🙋🏽♀️
Gosh I remember when I was learning to bake. There are so many skills experience gives you shorthand for. My favorite way to work the parchment is to square it off and then make a straight cut into each corner. When you place it in the pan the cut parts magically slide in behind each other and you get complete coverage and a perfect fit in the corners. This looks yummy. Thanks for testing gluten free flour. Ryan has the right attitude and just needs practice and a friend who cooks. She has all that.
This was just so perfect, now I have two options of how it might turn out. Loved this.
Ryan!! So happy to see her journey on Food52 :)
Ryan is the absolute best!
An iconic duo!
This was so much fun to watch.
Can't wait to read Ryan's olive oil piece :D
Ryan's so cute, love her expressions ☺
Omg these turned out so delicious looking
Love the lesson like wise takes the anxiety out of it. Def will try this one :) Merci
I'm a simple person, I see ryan AND!! sohla in the thumbnail, I click
This is gold!
imagine being able to facetime and cook with Sohla....
INCREDIBLE!!! thanks
I think the difference might have been the quality of Sohla's olive oil vs Ryan's. Real deal olive oil is green and i think gave a different color to Sohla's batter. Also i think using a scale when adding the dry and wet ingredients made a difference in the texture.
I’m pretty sure they used the same olive oil. One of the ones Ryan is writing about.
@@uwcb1 Ohh couldn't tell in the video, Ryan poured her's out of a measuring cup
@@MongoSlade99 I too thought it could be not using a scale and the flour. Maybe the way it was stored changed the texture or moisture level, something could have been ‘off’ That brown sugar was definitely off.
Defo think it was the difference in weight (using scales) vs volume (using cups). Im from the UK and grew up being taught to always use scales, much more accurate than cup measurements especially when it comes to flour! It's surprising how uch flour can be compacted into a cup and change a recipe completely! If u want accuracy, go with weight measurements imo
I love this!
First the pound cake, now blondies? Sohla, you treat us so well!
Sohla’s flour container is dope
Right? That's the coolest canister I've ever seen.
We love forgiving recipes 😩👌🏽💕
Yes, I definitely need some recipes I won't screw up.
Love the oven mitt as she puts the pan in for the first time :P
Omg this looks so good
This might be one the greater blondie recipes I’ve ever seen!
*I think if Ryan added the olive oil first and then added moist brown sugar, it would've combined more easily. Also, I didn't see Ryan add baking powder or salt, unless she added it to her flour mixture.*
This is what I need in my life
Sohla is an inspiration-made blondies for the first time and it's my new addiction.
I wish I could call Sohla when I get stumped with a recipe.
I try to make my food look good but I rarely accomplish that. It usually tastes good and I'm content.
I'm with you. I call my food Trucker food! Tastes good but doesn't look pleasing 😣
Mine doesn’t even taste good lol
As long as it's yummy, who cares what it looks like? My stomach sure won't gaf if it's not pretty 👌
I want to make this and try mixing in pretzel bits, maybe nuts too. This was such a fun video! Sohla is a great teacher and it was fun to watch her and Ryan interact and troubleshoot in real time.
Yum! Thanks so much for watching :).
Love Sohla! I can’t wait for more deserts by her!! I would love a Reverse Engineer dessert type show with sohla!!’
I made these immediately and these had an amazing texture and sweetness. and taste better the next day
Amazing-so glad to hear it!
Wow this recipe looks so decadent and delicious! Love the flavors! Awesome work, keep it up :D
Blondies+Sohla+Ryan=👍🏼👍🏼👍🏼💗💗💗
Sohla is a food goddess.
This was so relatable.
Little did I know I would see this recipe today (yesterday actually) and be baking it @1:00 in the morning. Thanks insomnia! But more sincerely, thanks Sohla! Can’t wait to try. I’m gonna have patience and wait for it to cool properly.
:) hope you enjoy!
@@food52 It is sooo delicious! Love the savoriness of this otherwise very sweet dessert. I’ve been following Sohla’s content for a while now, but never tried a recipe. Super glad this was my first😁
ryan is so funny and such a delight
YESSS WE LOVE RY❤️❤️❤️
im TOO tempted by these
Look very delicious 🤤😋
Sohla, Sohla, we wanna see more Sohla! so good to see you Sohla.
The look and layout of Ryan's kitchen is the lovechild of Alison Roman's and Priya's kitchens.
At the same time, something about it seems super normal. Like, it's exactly the same as our own kitchens, and that's nice.
Ryan is so fun to watch!!! More Ryan!!!
This was fun!
I can't have dairy so I am loving this olive oil idea!
Sohla! I love you for testing with GF flour!! My family says thanks
I already loved Sohla, but that made my heart so happy 🥰
So jealous of anyone who gets to be friends with Sohla...she's the best!
I wonder if pine nuts would work in this kinda going down an Italian line of thinking like the pistachios in Ryan's first batch
If you have the budget! I'd just be tempted to go really bougie on the oil. There wouldn't be much $ left for something like pine nuts.
aggressively trying to figure out what brand Sohla’s olive oil is
looks like Exau
@@jennlody8306 it is! I have the same at home. I know that bottle ANYWHERE. 😄
It’s odd because Ry’s Instagram posts have been sponsored by the olive oil company.
Right? And kudos to the poor soul who had to edit it discreetly
I ship this so hard
Anybody else remember on GBBO when they talked about caramel being way more hit or miss when you use a nonstick pan?
Really? I have a few pans, but my only good ones are all nonstick. The rest are really flimsy thin stainless steel that won't conduct heat properly.
That pretty much means of the almost 20 pots I have, none are good for caramel making lol.
I'd never heard of olive oil in a dessert before but it sounds so interesting, need to try it
We think you'll love it! If you make the recipe, don't forget to share with #f52community!
Vanilla ice cream with olive oil is quite a thing. Never tried it myself but heard about it a lot of times.
I need Sohla by my side when I’m writing my papers for school.
OK I can't wait to try this recipe because there's no single blondie recipe that has worked for me (I'm guessing is the altitude of Mexico city) soo let's see!
Everything about food delights Sohla, even mistakes and mishaps
So what went wrong? Looks delicious!
Could you replace the heavy cream in the caramel with coconut cream? I'm so excited to make these, I just have a dairy allergy.
I love Sohla :)
@sohla ... does it NEED to be a stainless steel pan to make Carmel? Can you use Enameled Cat Iron?
I usually just add a few tablespoons of milk if a batter is too thick. Also she measured by volume so could have very easily added too much flour (which is why unless I'm making bread I always measure by weight).
RYAN?! RYAN IS HERE?!?! RYAN IS HERE!!!
Does anyone know 1) what baking sheet Sohla used for the blondies? and 2) where that Kellogg's tin is from!? That's amazing flour storage!
Post covid I wanna some how work in the kitchen with Sohla ❤️ just for a day #kitchenidol
I was expecting Sohla to end by singing "Call me, on the line, you can call me any, any time..."
I think the dried out drown sugar is why Ryan's the batter was more cookie dough consistency
I can't have dairy, what should I use instead of cream?