Uchiko server makes spirits bright with weekly cookie delivery
Many of us use food as a way to show people we care about them, but few of us go quite so far as Sharon Bright.
She’s a cheery server at Uchiko who, after losing her dad to cancer in 2010, started baking every week for hospice staff, volunteers and patients in Austin and Williamson County.
It was her way of repaying some of the kindness she and her family experienced while her dad was in hospice in Amarillo, but her generosity doesn’t stop there.
You can click here to read this Christmas Eve column, and here is the recipe Bright made for her friends at Hospice Austin last week.
White Chocolate-Gingerbread Blondies
Vegetable-oil cooking spray
2 3/4 cups plus 1 Tbsp. all-purpose flour
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 1/4 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 Tbsp. granulated sugar
2 large eggs, plus 1 large egg yolk
1 1/4 tsp. pure vanilla extract
1/3 cup unsulfured molasses
10 oz. white chocolate, coarsely chopped
Preheat oven to 350 degrees. Coat a 17-inch-by-12-inch rimmed baking sheet or a 9-inch-by-13-inch baking dish with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt and spices.
Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Store for up to a week in an airtight container.
— From MarthaStewart.com