|From Adriana Baking|
My computer bookmarks are a mess of food blogs. Whether the blog has great food photography, or whether the author has a unique writing style, I can’t seem to stop bookmarking new blogs almost every single day. If I am on a blog that has a link to another one, I have to go check it out. Yesterday while I was looking through them, searching for a quick recipe to try out in the few hours I had left of Saturday, I realized I had bookmarked one hundred blogs. Exactly one hundred.
Surprised, I decided to look through all of them, hoping to clean them up. I started looking through the first blog that I had bookmarked, quite some time ago. There were beautiful pictures and interesting recipes, but I had not looked through it in months. I contemplated deleting it, since I knew that I would not check it for weeks to come. But I had a sense of attachment to the blog. It was the first one I had bookmarked, the one that had started my obsession with baking. I couldn’t just delete it. I had the same argument for every blog I looked through. One had gorgeous pictures I could use as an inspiration, and the other had great recipes. I had no luck cleaning up my bookmarks.
|From Adriana Baking|
I found this recipe for blondies on Just Eat It, a new blog that I just discovered.
The blondies are nothing like the ones I have made in the past. They are wonderfully chewy, and loaded with nuts and white chocolate chips. The best part about them is their flavor; a deep, rich, caramel one.
PS: I was searching and searching for this one recipe I had seen on a blog, and I was getting extremely frustrated because I could not find it. After a couple minutes I looked through the blog I decided not to delete, and found it there!
Note: When I was spreading the batter out onto the 9 x 13 pan, it was very thin. Don’t worry, because after baking it will puff up quite a bit. Also, there were too many add-ins for my tastes; I wanted to taste more of the blondie itself. Next time I will add in half a cup of walnuts, and a 2/3 cup of white chocolate.
(Adapted from Baking Illustrated)
1 cup pecans or walnuts (4 ounces)
1.5 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
1.5 cups packed light brown sugar (10 1/2 ounces)
2 large eggs , lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Spray a13 by 9-inch baking pan with nonstick cooking spray.
Whisk flour, baking powder, and salt together in medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.