Dirty Blondies are all the deliciousness of a chocolate chip cookie, but amped up with brown butter for nutty umami, a splash of espresso, blended oats for texture, and best of all, baked in a pan, NOT all the effort of scooping and shaping the dough into individual balls! Shall we?
Jump to:
What are Dirty Blondies?
First of all, let's talk about Blondies. A Blondie is the flavor counterpart bar to a brownie, relying on brown sugar for its rich butterscotchy, caramel-y base flavor rather than the chocolate of a brownies. The name "blondie" comes from its light blonde color, as opposed to the darker, brown color of, well, brownies. They're soft, chewy, and like brownies, sometimes have the addition of chocolate chips and/or nuts. When Blondies have these additions, they are sometimes—mistakenly imho— called "chocolate chip cookie bars."
But merely calling this recipe "chocolate chip cookies bars" does them a disservice. We are a house built on marketing and PR, so we call them "Dirty Blondies" because that's more descriptive and just more exciting isn't it? Not completely a flat dimension light blonde, but with the chocolate chunks of course, as well as the richness of browned butter, espresso, and a textural dimension that comes from blended oats.
Here are some of my favorite blondies, brownies, and chocolate chips:
- Heath Bar Blondies
- "Panic Brownies" made with olive oil
- Brownie Baked Oatmeal
- Three-Day Chocolate Chip Cookies, world famous!
What Ingredients You Need for Blondies
Because these Dirty Blondies are something I spontaneously decide to make on some random Wednesday afternoon (usually as a way to procrastinate, surprise, surprise), I want to be able to bake it right away without having to go to the grocery store to buy additional ingredients. I almost always have oats and flour in the freezer as well as sugar because it doesn't go bad. Of course, I always have dark chocolate and eggs. Here is a list of the ingredients you need:
Fresh/Refrigerator Ingredients:
- Butter, 1½ sticks or ¾ cup
- Eggs, 2
Dry/Pantry Ingredients:
- Brown sugar, 1 cup
- Espresso or very strong coffee, 2 tablespoons
- Vanilla, 2 teaspoons
- Oats, 1 cup
- Whole wheat flour, ½ cup
- Sea salt, 1 teaspoon
- Baking powder, ½ teaspoon
- Dark chocolate at least 70% cacao, 1 cup
- Walnuts, ½ cup chopped, optional
- Flaky sea salt like Maldon, optional
Why Use Brown Butter
Regular melted butter works fine in this Blondies recipe, but taking an extra step to brown the butter adds that more intensely buttery, nutty, umami dimension to the blondies.
A few tips and tricks for browning butter:
- Use a stainless steel pan or other pan with a light colored bottom rather than a cast iron or other dark bottom so you can see the browning more clearly.
- Swirl the pan continuously to keep the butter from browning
- Remove the browned butter into a separate heat-safe bowl immediately
- Cool the browned butter before adding eggs so you don't "cook" the eggs in hot butter
In the process of browning butter, some of the water evaporates, about 2 tablespoons from 1 stick. To account for that, this recipe adds back the equivalent amount as 2 tablespoons of coffee or espresso. If you're sensitive to caffeine, you can use water!
Oats and Oat Flour
This Blondies recipe uses rolled oats, which you will process into a coarse "flour" in a high-powered blender or food processor.
You can also buy pre-processed oat flour to save yourself the one step of blending the oats. This is a well-known, reliable brand for grains and grain flours. This is a newer brand to me and this particular oat flour product is organic and gluten-free.
What Kind of Oats for Blondies?
Use organic rolled oats.
Oats are available in a few different formats. Steel cut, rolled, quick-cooking, and instant oats are the most commonly available in grocery stores.
Rolled oats are whole oats that have been "rolled" over and flattened, making them even easier and faster to cook than steel-cut oats. Rolled oats are available as regular rolled oats or quick cooking rolled oats; you can use either for this recipe.
Steel-cut oats are whole oats that have been coarsely "cut" or chopped into smaller pieces for easier cooking. Steel-cut oats are not ideal for this recipe, as they are difficult to process into oat flour in your home blender.
Instant oats are highly processed so that they can be "cooked" by simply adding hot water. Do not use instant oats for this recipe.
Additional Ingredients Notes and Resources
Brown sugar. Brown sugar adds deeper, caramel-y flavor to the Blondies, as well as texture that makes the blondies more chewy. Because we're getting deep dark and dirty, use dark brown sugar.
Espresso or very strong coffee. Coffee adds a flavor dimension to the blondies that helps to bring out the chocolate flavor as well as a counterbalance to the sweet with its slightly bitter notes. It also adds back the liquid that evaporates when butter browns. If you don't have coffee, use an equivalent amount of water.
Flour. I use whole wheat flour for this recipe to match the high texture of the blended oat flour. You can use any form of wheat flour for Blondies. I used this brand of organic, unbleached, all-purpose flour. I have made this cake with half whole wheat flour and as expected, it works perfectly well.
Dark chocolate. Use dark chocolate, preferably minimum 70% cacao. I prefer buying whole bars of dark chocolate and cutting into irregular, craggly chunks myself, but you can also use chocolate chips.
Walnuts. I personally prefer all my baked goods without nuts, but your do dirty how you do. If you are a nut person, fold in ½-1 cup of chopped walnuts to the blondies. To go that extra flavor mile, toast the walnuts first.
All other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.
How to Make Dirty Blondies
Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper to remove the blondies more easily, or lightly grease and flour or spray with baking spray.
Brown butter: Melt butter in a small pan over medium heat, swirling gently. Once the foam subsides, watch and cook the butter until the liquid is light golden brown and brown flecks begin to appear and sink to the bottom of the pan. Continue stirring until the butter is a light caramel color.
Pro-tip: use a stainless steel pan or other pan with a light colored bottom rather than a cast iron or other dark bottom so you can see the browning more clearly.
Immediately remove the browned butter from heat and pour into a heat-safe mixing bowl. Allow browned butter to cool for about 10 minutes.
Add coffee (or water) and brown sugar to the browned butter in bowl. Beat until slightly fluffy, or use a large wooden spoon and beat by hand. Add eggs and vanilla, and beat until fluffy.
Sift together blended oats, flour, baking powder, and salt. You can sift directly into the bowl with the brown butter/sugar mixture to save yourself another dirty bowl. Stir dry ingredients into brown butter mixture until just combined.
Fold in chopped chocolate and chopped walnuts if using.
Scrape Dirty Blondie batter into prepared pan. Bake 25-30 minutes, until wooden toothpick inserted into center comes out clean. Remove from oven and immediately sprinkle with flaky sea salt.
Cool Dirty Blondies in pan for 10 minutes then lift blondies out of pan using parchment paper as "handles." Cool blondies on a rack completely before cutting, at least 30 minutes.
Tools and Equipment for Dirty Blondies
There isn't any special tool or piece of equipment required for Dirty Blondies, and in fact, I highly encourage you to skip hauling out heavy stand mixers, or even a hand mixer for this. However, that doesn't mean there are a couple of things that might make this cake easier than it already is to get from pantry to plate.
- 8x8-inch square pan. The recipe here specifies an 8x8-inch square pan and it's the one I used because that's the type of pan I have that's the right volume. You can also use a larger 9x9-inch square pan which will make much thinner Blondies with a shorter baking time. For other pan options, see below in the FAQ.
- Parchment paper to release the bottom of the cake without ripping off any of the orange slices.
- High power blender to blend oats into oat "flour"
- Heavy-bottom pan to brown butter
- Glass mixing bowls
- Whisk
- Spatula
- Sifter
Pro Tips, Tricks, and Technique FAQs
Can You Use a Different Size Cake Pan to Bake the Cake? Yes! You can use slightly different sized and shaped pans. A slightly larger 9x9-inch square pan will spread out a little more, and needs to bake for a shorter amount of time. Check the blondies at 20 minutes.
Ingredients Substitutions and FAQs
The recipe for this cake is called "fool-proof" because it is very forgiving in terms of ingredients and measurement precision. Here are the pro-tips:
- Different Type of Flour? You can use any form of wheat flour for Blondies. This brand of organic, unbleached, all-purpose flour is the one I use. I have made this cake with half whole wheat flour and as expected, it works perfectly well. For gluten-free flours... glad you asked! See next...
- Can You Make it Gluten-free? Yes! To replace the flour, there are two baking-ready gluten-free flours my gluten-free experts friends have recommended are Measure-for-Measure by King Arthur and Pamela's, both of which you can substitute into recipes 1:1. Oats are already naturally gluten-free, but just read the package to make sure the oats are also processed in a certified gluten-free facility.
- Can You Make it Vegan? If you replace the butter and eggs with an appropriate plant-based butter and egg substitutes, the blondies will be vegan. That being said...
- Can you Replace the Eggs? I have not yet personally made this Blondies recipe with an egg substitute, either store-bought or something like ground flaxseeds. If you do, please let me know how it turns out!
Dirty Blondies Recipe
Ingredients
- 1½ sticks butter (¾ cup)
- 2 tablespoons brewed espresso or very strong coffee, cooled
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup oats, blended
- ½ cup whole wheat flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup chopped dark chocolate at least 70% cacao
- ½ - 1 cup optional: chopped walnuts
- optional: flaky sea salt for finishing on top
Instructions
- Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper to remove the blondies more easily, or lightly grease and flour or spray with baking spray.
- Brown Butter: Melt butter in a small pan over medium heat, swirling gently. Once the foam subsides, watch and cook the butter until the liquid is light golden brown and brown flecks begin to appear and sink to the bottom of the pan. Continue stirring until the butter is a light caramel color. Immediately remove from heat and pour the brown butter into a heat-safe mixing bowl.
- Allow browned butter to cool for about 10 minutes, then add coffee and brown sugar to the bowl. Beat with electric mixer until slightly fluffy, or use a large wooden spoon and beat by hand. Add eggs and vanilla, and beat until fluffy.
- Sift together blended oats, flour, baking powder, and salt. You can sift directly into the bowl with the brown butter/sugar mixture to save yourself another dirty bowl. Stir dry ingredients into brown butter mixture until just combined. Fold in chopped chocolate and chopped walnuts if using.
- Scrape Dirty Blondie batter into prepared pan. Bake 25-30 minutes, until wooden toothpick inserted into center comes out clean. Remove from oven and immediately sprinkle with flaky sea salt. Cool Dirty Blondies in pan for 15-20 minutes before cutting or removing from pan.
Food for Afterthought
At this point, I feel like I can say anything, even admit to a terrible habit without much consequence, especially since the whole of my blog's audience has dwindled down to four people, including my dog, who can't even read. At least not without a lot of help.
I sort of faked you out about the whole thing in a post some time ago about Noma Sushi. You thought the letters c, i, g, a, r, and t would spell out...
...craig’s list.
After the entire world has been a'twitter about Craig's List though, I don't really want to go there. The letters also could spell out..."cat girl." Or even..."gray tic tac." (These words games used to be my obsession.)
Okay! And "cigarette."
*blech* I said it. I used to smoke cigarettes.
I used to smoke A. Lot. And I am happy to say that smoking, like many other hobbies that have blazed like shooting stars through my life then fizzled out when ADD got the better of my interest, is a passion that I just couldn't stick with. I quit on February 3, 2006, about ten years after I had started and after about 200 attempts at quitting.
The Nose Knows
My Mom found out about it not very long after I started. She was clued in perhaps by a faint smell in my car, or maybe on my clothes. When she asked me, I told her “Yes.” I had no reason to lie that it was my friends or that I had been in a smoky bar. Children lie to their parents because they are afraid of the consequences that will follow — shouting, lectures, being grounded, disowned, etc. — but I have never had reason to lie to my Mom. I know it hurt her like nothing else, but instead of punishing me, yelling at me, she treated me like she always has, maybe a little too much (but that's an issue I reserve for the professionals).
We took walk, sat down on the park bench outside earshot of my Dad, who doesn’t know, and if he did, would probably turn all kinds of pissed-off blue and purple). She said to me that she didn’t need to tell me all the reasons why I need to quit, as I should know them. She said she didn’t want to ever find out that she would outlive a daughter with lung cancer, and then she just handed me a pack of Nicorette gum. And she never yelled, never lectured me, never asked me why, never forced me to tell her who got me started so that she could forbid me from hanging out with them. She just wanted the best for me and gave me help.
Mama Raised a Quitter
The gum helped. For all of about 12 hours, after which I was right back on the front porch or on the patio or in the car or on the sidewalk smoking, even harder, as if trying to make up for lost nicotine time.
I never even enjoyed smoking. From the day my Mom gave me the gum, I had guilt about smoking, always hid it from everyone (except other smokers) and feigned empathetic understanding of how "perfectly awesomely good/delicious/refreshing" it was to smoke after eating a food coma-causing Korean barbecue dinner or any other such stereotypical event after which a cigarette was the only appropriate finish.
I didn't actually get it, just nodded enthusiastically to be part of the smokers' inner circle.
Sure, I did the "after-[insert something here]" smoke, but it was out of habit, or perhaps some other reason for which I have no real explanation. I thought I needed it, but I never felt that rush that other people proclaimed. I kept trying to quit.
So I tried blindly going cold-turkey. Replacing the oral fixation by sucking on a lollipop or drinking bottled water. Wore a patch on every part of my body that I could hide with clothing. Chewed every brand, flavor, and strength of nicotine gun and sucked on nicotine drops.
They all worked.
And then failed.
I wasn't really a smoker for 10 years. I was a serial quitter for 10 years.
Vice Grip
I haven't had a cigarette since February 3, 2006, but I realize that I hadn't actually "quit" anything until more recent. I had been chewing Nicorette for two years after I "quit," a full 92 weeks beyond the 12 weeks over which you're supposed to gradually wean yourself off the nicotine.
Only last year did I have a non-weirdly-psycho conversation with myself about really quitting. Nothing had really changed — I was still physically addicted to the chemical, psychologically addicted to the habit of doing something with my mouth. Nicotine gum was the same vice in a different form, and hurting me in a different way. My jaw muscles were so strong they were visibly protruding from my temples, I was getting headaches from reflexively grinding at night, and the enamel on my teeth was wearing down faster than a sand dune in a windstorm. When I cracked two crowns within weeks of each other, I made the conscious decision to quit nicotine once, and for all. On April 9, 2008, I stopped chewing nicotine gum.
I wasn't supposed to smoke cigarettes, so I chewed "nicotine gum."
I felt guilty about eating brownies, so I baked "dirty blondies."
Same vice, just as nice.
I don't really have plans to ever quit the Dirty Blondie problem, though.
Sam says
oooh - they look so weightwatcher unfriendly, but oh so delicious nevertheless. Delicious, just like your life, right?
Rose says
I know so many a Korean "Grace" :-)
Those cookies look really tempting against the checkboard print fabric.
I've tagged you for the 4x8 meme. I hope you can join in.
http://thehungryrose.blogspot.com/2006/01/4x8-meme.html
Rose says
I know so many a Korean "Grace" :-)
Those cookies look really tempting against the checkboard print fabric.
I've tagged you for the 4x8 meme. I hope you can join in.
http://thehungryrose.blogspot.com/2006/01/4x8-meme.html
sarah says
sam: weightwatchers unfriendly only if you eat more than one. :)
rose: thanks for the tag! year in food has also tagged me so i will get to it as soon as i can!
jason says
as a fellow asian I can't wait to see how this entry turns out.
happy lunar new year!
juan says
I'm referencing back to the Chosun Galbi entry where you said that most galbi nowadays is too sweet... perhaps the sugary flavors inherent in most Thai food turn you off to the cuisine? For many have berated their nation for their blase attitude towards the sex tourism industry and abject lack of zoning laws in their major cities, but you can't say that the Thai are stingy when it comes to the azucar. Peppers too! Sa wa dee kruupppppppp...
sarah says
happy new year to you too, jason!
juan - i think you might have something there. while i have an incurable sweet tooth, it's for desserts and things that are meant to be utterly sweet. i don't always like my savory foods to be sticky sweet, and cocktails even less so.
Professor Salt says
You forgot to mention that 100% of Asians are handy with a camera.
Q.E.D.
sarah says
LOL!
professor, you crack me up!
funny thing though, i'm actually not that bad with proving algebraic and geometry theorems ;)
MM says
Yeah, I got the "How the hell can you fail Maths? Again? You're Asian, aren't you?" many times.
Brilliant post.
Rose says
Wow. This extended post is really really well written. Really, sarah, you've done a fantastic job with it.
Your experience bellies that of many of my own asian friends. And you're very much correct--perceptions HAVE changed.
PS. I still use my fingers to count from time to time :-)
PPS. I've always found Hello Kitty's mouthless face very disconcerting
anthony says
Delicious indeed
anthony says
Delicious indeed
of the bachelor Cooking says
But stereotypes mean its true for most... But getting straight A's in something you aren't actually good at is indeed BIG Brain. Sorry about the mouth comment, it was meant to be a harmless Comment. That you didn't answer was perhaps because u didn't take it sportingly, and so I take it back. please.
the cookies look delicious
sarah says
mm: i never got those questions since i never told my parents back then. LOL! mom? dad? are you reading this?
rose: thanks! and yes, i also know that it's very different on the coast and big cities inthe middle where there are a large number of asians.
don't worry, anthony, i wasn't offended. no one could top l.a.c. ;)
Kirk says
Hi Sarah - Did you happen to catch a super documentary called, of all things "The Grace Lee Project". Which deals with many of those Asian stereotypes, in a very smart and fun way, as the film maker - Grace Lee searches out other "Grace Lee's" - it's so brlliantly done. Your post reminded me of the film.
http://www.gracelee.net/index.cgi?about=1
vanessa says
It was "Susie" and "Hannah" all throughout school. And if science depended on the likes of my talent (or lack thereof), we would be thrown back into the bronze age. fun celtic warrior stuff (i'm all about costumes). but none of this cellular universe crap.
yeah, my parents were pretty stunned when i suffered through AP everything-math-and-science. How on earth was I to become a doctor?!? The SAT solidified it. I must not really have been Asian. Besides, I was WAY too into cooking from an early age. Much preferred it to studying. And precision? Blech. who needs it. I love this recipe. Great post!
mari says
All those stereotypes and expectations of Asians - as a half-Asian woman I could really identify with what you wrote.
But here's something from a slightly different perspective: when I was in high school, I failed pre-calculus. I had to do extra homework, get a tutor just to get a C. And my teacher told me he gave me that C more for my penmanship than my hard work and effort.
When I brought my report card home with the C, my mother said: "What's wrong with you? A 'C' in math? You're part Asian! You're supposed to be good in math!"
And I felt lucky to have that C...
justJENN says
God this post is hilarious. I kept wondering, what the hell does this have to do with peanut butter cookies!! Ha!
LACheesemonger says
Sarah said: "don't worry, anthony, i wasn't offended. no one could top l.a.c. ;) "
Why thank you Sarah for the compliment...oh wait! Did Sarah just insult me??? ;)
LOL, 'justjenn'; welcome to the DL :), a food blog masquerading as a semi-autobio that has little to do with cookies or food ;).
Being the year end blogging awards stuff are just finishing off, I was wondering if Sarah would do her own DL poll/awards? So would I win for the silliest postings to the DL, yes?
Sarah: "LaCheese, I'm sorry, it would not be fair to the others to put you into that category, you're in a class by yourself!
LaCheese: "why thank you Sarah", *blushes*... Oh wait, did Sarah just insult me again... *sniff* *sniff*. Well at least I can thank Sarah for 2005 and her regular frustrating, ignoring, and otherwise rejecting me attitude :( , for she has given me inspiration like no other :-). Now I can always think to the DL for inspirational motivation when I visit Korea, all the restaurant/bars where I can be like a native (even if I don't speak the language...which only adds to the allure, lol) downing shots of Hite 21%, looking the classic miserable, I've been wronged by a woman look, tears coming from my eyes; gaining the empathy of all the hot Korean women. Well at least if you go by all the hunky guys, always in tears and looking miserable, on the nighttime drama-soaps they run on LA18 TV, apparently this is what makes Korean women swoon ;).
Celebrating Korean Style: Korean Sul-Nahl. Sae hae bok mani baduhseyo! (Happy New Year!)
I don't see how Sarah can say I'm over the top on this former post at least. She's always talking (more like going spaz on us) the horrific traffic in La La Land, like it's not bad in big cities anywhere else in the world, lol. So the 2nd link seemed so appropriate :). Then who cannot say that the 1st link is right on point, what with all these women prone to inhaling large quantities of food, just like Delicious Sarah. And well, considering the theme (food portion) of this entry, how appropriate is this: "Kim Tae-hee...is famous for having a sweet tooth as well as consuming big portions, the site reveals. “When Kim was on a visit to Taiwan last August, she liked sweet things so much that she practically lived on cookies,”
I rarely go off on tangents like the Delicious family tradition ;).
But now that I had a chance to google her name, I'm not exactly sure what Sarah's 'issues' are with stereotypes when she implies that Sung Hi Lee probably is a Susan? So after doing some reading up on Year of the Dog Ms Lee, I'm wondering if Sarah did not get some inspiration for her own blog from reading Ms. Lee's website for the past 6 years, since they both reside in La La Land. The similarities are eery... is Sarah a possible obsessed, stalker fan of Ms. Lee's? Jealous of Ms. Lee's success and beauty- being that they are both of about the same age, as well as possessing brains (we know from previous entries that Sarah is a self-admitted jealous type ;) )??? Hmm, reading the bio for Ms. Lee it almost reads just like Sarah's childhood, both tomboys, both poor, moving from city to city in the USA. Except Ms. Lee was actually born in Seoul, and lived there for the first 8yrs of her life...you wouldn't expect her to have an English name, now would you? But is Sarah jealous of this woman, because not only does she have a perfect body, she also speaks Korean as her native language, and was brought up on Korean food, loves kimchi. Hmm, at 36yrs old, judging by her 30's pictures on her sight, she has unreal perfectly shaped breasts (not really large, but so plump and round you'd think they must be enhanced), perfectly shaped butt, and she writes about her butt starting to sag? Huh? Well being a certified expert on sagging butts and breasts, I think I should personally offer my firsthand appraisal to determine if this is the case, lol ;).
Her lengthy biography of her childhood Reads just like Sarah's posts : "They say 30 is a major turning point in a person's life, especially for a woman. And, I have to admit, it's been an awakening for me. No, I'm not talking about the beginnings of a wrinkle or the sagging of my butt or the biological clock going tick tick tick! I'm talking about life's reflection. When you look back at your existence here on earth, what have you accomplished? What has been the most influential moment in your life? Who has been the one that made you who you are today? "
Look at Sung Hi's 'blog' entry for Dec. 21, 2005(Latest News); Sarah's entry is almost identical! Coincidence???
"We are expecting mid to upper 70's weather here in LA LA Land. Yes, that is correct...no snow for us this year! hahahaha. Anyway, I hear that most of the country is having extremely cold weather. Lisa is visiting family in Chicago right now and they are having -15 degrees! Ouch! I must say, I don't envy that! One thing is for sure...you can not complain about weather out here. However, when you BBQ in a tank top outside (that's what I did today for lunch), it's hard to think about Ho Ho Ho and sleigh bells! I still haven't gotten my shopping done! I have a busy week of shopping to do!!! hahahaha. "
I'll bet Sarah would sell her soul to the devil to have the 'sagging' butt of Sung Hi Lee, lol
While Sarah doesn't ever watch the Korean dramas at night on LA18 TV, I do! Watching a mostly Korean language drama, but with the lead character a HAPA English speaking American is very strange. But I tell you, I would sell my soul to the devil to look like the "Secret Spy's" Dennis O'Neil (how do you like that Korean name, lol? )...even if I do look almost as good in my Armani suit...really ;).
Speaking of 'proper names', while watching the classic, worst pre-MTV ever made, long after MTV (post Hasselholf plastic surgery?) music vid, by David Hasselholf with food references in lyrics ;) (30+ minute download, click on status bar below to repeat play vid after download completes for Shockwave flash...slower computers will have a lip sync problem, kind of like Milli Vanilli), and must have been the Zinfandel too; but New Years eve on LATV18 had a Taiwanese NY's special program?
Such incredible quality programing. For something like an hour, they have a variation of American Idol auditions for a date for 5 lovely ladies??? Except that instead of singing, 6 male looser contestants apparently are paraded in front of two hosts and a panel of 3 judges, while 5 women sit side-by-side and ask questions/giggle a whole lot, with the only subtitle not in Chinese, was the regularly repeated English phrase "Oh My God"...hehe... like I said 'quality'. Some of the male contestants had Chinese name tags, but check out these other guys, WTF 'Nori', 'Sean' & for fox ache ""Paco" (stats on screen: 180cm tall, 80Kg weight ---34/24/34??? ;) )!!! But I think the main reason I managed to watch this program (besides the alcohol) for more than a few minutes, was that the cuttie in the >black skirt and stockings kind of looks very much like the little skinny cuttie 5'0" HK native who used to be the cashier/hostess the last year that Royal Star was doing Dim sum service. (always an attempted tie-in to food in my posts, see ;) ) Notice behind contestant #4 doing his boxing schitck, the "Happy New Year" written in English on the background curtain, everything else is in Chinese...weird
sarah says
actually, l.a.c.: i don't really have any right to poke any sort of fun at sung-hi lee because i know absolutely nothing about her, except that she IS surgically enhanced, and that i believe she posed for one of those magazines ;)
i had absolutely no idea she had a website (well, i would imagine she has a website, for whoe DOESN'T these days?), but i didn't think she would write anything...
but based on the snippets you pulled from her entries, i think it just means that, stereotyping aside, that many women, asian or not, face teh same things.
i'm actually quite curious now and will be popping over to her site shortly to take a peek.
oh, and if you know ANYTHING at all about asian girls, you should know we are ALL jealous, ALL the time. ;)
Kevin says
Those cookies look great. Nice job.
eric yang says
alas, i'm inflicted with the problem of having a one-syllable korean name which in of itself is as rare as a korean guy who doesn't like to gamble.
being a bit of an 'appreciator' of all things cookie i must say that the batch you so kindly photographed look far more scrupmtious than this half-stale snickerdoodle i'm having from, gasp, starbucks.
fyi - i'm enjoying this blog with much gusto...
JoAnna says
I suck at math except for fractions, because of all the cooking. I now rock at fractions and all permutations of fractions. Add them, subtract them, divide, them... All me.
Don't ask me to add a column of numbers without using my fingers, but I can out-fraction anyone.
JoAnna says
I suck at math except for fractions, because of all the cooking. I now rock at fractions and all permutations of fractions. Add them, subtract them, divide, them... All me.
Don't ask me to add a column of numbers without using my fingers, but I can out-fraction anyone.
sarah says
eric y: wow - i've never heard of a one syllablbe korean name. i have heard of two syllable last names, though, which is totally weird. sounds japanese. glad you're enjoying the blog, and thanks for reading!
chef joanna: i am horrible with fractions, and even worse with subtraction. for some reason, any equation in which there is a number 7 involved, i get all f-ed up. LOL!
Miss Tiffie says
1. Those look SOOOOO good
2. Your first paragraph made me laugh so hard.
3. I think I love you. haha :)
Miss Tiffie says
1. Those look SOOOOO good
2. Your first paragraph made me laugh so hard.
3. I think I love you. haha :)
sarah says
miss tiffie: awwww...i love you, too!
Molly says
How crazy! I never thought about Korean-American names before, but when I read this, I realized that every single Korean guy that I know is named either Brian or Steve!
Molly says
How crazy! I never thought about Korean-American names before, but when I read this, I realized that every single Korean guy that I know is named either Brian or Steve!
sarah says
molly: or john. think of how many john kims and john lees you know!
Adrianna says
First of all, I love your blog. Second, these cookies look delicious. Third, my parents just moved to Bloomfield Hills from TX (Michigan lefts? WTF?) and fourth... hahahahaha this post was awesome. My boyfriend is Korean and isn't named Steve or Brian BUT I've been studying Korean for two years now and the classic example for every conversation we read is Steve. You know.. 스티브. Thanks for the awesome blog ^^
Anonymous says
im korean & my sis' and my name is grace and susan. but i didn't know susan was a popular korean name.... i only know 1 other susan