Today’s blondies were inspired by a Bobby Flay Showdown. They’re called “Tahiti Blondies”, and they were such a hit at a luncheon last week, that I’m definitely making them again and already thinking of embellishments. But let me tell you about the recipe first.
Published on June 7, 2010
Last week during my experiments with glucose syrup, I came across this recipe from the famous Heny Sison culinary school in Manilla. It’s a basic butterscotch bar made with brown sugar, butter, etc., but with the addition of glucose syrup, designed to keep the bars moist and fresh. Saturday I baked a modified half batch of the bars and [...]
Published on January 25, 2010
Today’s recipe caught my eye for two reasons. After making Nicole’s white chocolate brownies, I wanted to try a different version. Plus, I liked the idea of brownie wedges. On a table full of desserts, triangular things always stand out. In fact, I might do my next batch of regular chocolate brownies this way and [...]
Published on October 24, 2009
If you’d like to try for a free copy of The Baking Bites Cookbook, post a comment in the previous post (the one in the link) telling me your favorite kind of chocolate and you could be the lucky winner. For now, here’s a recipe out of Nicole’s book. This is one of Nicole’s favorites [...]
Published on October 22, 2009
his morning I finally tried Chef Kate’s Blondies – a popular recipe from Goop. They were terrific, but I did scale the recipe down a bit because the original is baked in a 12×18 pan. That’s perfect for bake sales or large groups, but we weren’t sharing today.
Published on July 26, 2009
I didn’t understand the “essence of Emeril” until I ate at one of his restaurants. The man is a genius in the kitchen and the fact that these blondies are stellar is no surprise. Still, you have to be careful because there are a few things in the original recipe that are questionable and I [...]
Published on June 23, 2009
This is a more traditional blondie than the dense and rich ones previously posted. The base is lighter and is a good contrast to the big chunks of pecans which in my opinion, are absolutely necessary. In fact, I wish I’d added butterscotch chips as well because the sweet chips would have been good with the slightly salty (recipe uses salted butter) dough.
Published on May 17, 2009