April 12, 2013 - Blondies

Blondies.  Pretty basic recipe.  It was pretty late that night and I felt like baking something quick and somewhat easy, so I decided to go with these.  Glancing through the recipe it didn't seem to complicated so I dove in.

The batter came out really nice.  I will say one thing though.  When I decided to start this baking journey I made a promise to myself:  I wanted to bake everything exactly as it is in the book.  With the same ingredients (or as close as I could get), and only making substitutions when absolutely necessary.  So of course when I started mixing up of the blondies, I was at my parents house....and they only buy salted butter.  Every recipe I have seen so far in this cook book (including this one) calls for unsalted, but I had no choice so I went for it (I ended up just leaving out the 1/2 tsp of salt).

 



Then, I got to the pecans.  Of course there were no pecans in the pantry, so there came my second instance of breaking my own rule.  Lucky for me some of my family members don't like nuts in this type of recipe anyway so I wasn't too worried about that.

So the blondies were baked and they turned out great; perfectly golden with a great flavor and texture.

 

So another recipe down and another success.  I was feeling pretty good about myself, so I started thinking whatever I made next should probably be something a little more out of my comfort zone than the cookie family.  That next thing ended up being Chocolate Cream Pie.