Thursday, August 6, 2009

... blondies

blondies

oh, blondies! it is possible that i just might love you a wee bit more than i love brownies. when i was a teen i had this blondie recipe that i made for every possible occasion. i haven't made that recipe in years, and i have no idea where i got it or where it might be now, but i found a newfangled recipe that i just had to try out for the very special occasion of our neighborhood block party on tuesday.

blondie ingredients

the recipe came from the cookbook that has what is quite possibly the best title in the history of cookbooks, sticky, chewy, messy, gooey. these are called "big blondies," and they are true to their name, jam packed with pecans, almonds, walnuts, coconut, toffee, and chocolate chips. oh my goodness!

blondie on plate

i think they turned out quite nicely. the batter-to-chunk ratio is about 1:2--how can you beat that? my favorite chunk may have been, surprisingly, the toffee. it was crispy and tasty amidst the nutty chocolateyness.

cookbook stack

the best part was choosing just the right recipe. I've always enjoyed pulling out a stack of cookbook contenders and leafing through until the perfect recipe jumps out at me. tuesday morning was lovely and warm, and a nice breeze was floating through the trees, so i took my pile o-cookbooks to the backyard with a mug of hot tea and whiled away a good half hour daydreaming away in cookbook land. not only did a find a winning recipe for the block party, but i also found some inspiration for future recipes to try.

it's a win-win-win!

1 comment:

  1. You know....I've been looking for a good blondie recipe for a long, long time, and will have to track down this cookbook you mention. Those blondies look and sound amazing, w/ just the right texture. (I recently tried a blondie recipe that was yummy, but came out more like a chocolate chip cookie bar than a chewy blondie).

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