Juicy blondies with brown sugar, white chocolate and salted macadamias
A baking book is currently literally on everyone's lips: sugar, cinnamon and love: Jeanny's sweet recipes * by Virginia Horstman, better known as a blogger for sugar, cinnamon and love.
I bought the book right after its release because I was really excited about what she's been conjuring up over the past few months.
According to Jeanny, the first edition went away without a hitch and the book is already in force. Congratulations!
And so, barely a day goes by without a rapturous blogger reporting on the book and the treats cakes.
I like the design of the book very well - it is decorated in soft pastel shades, without being too cheesy. It has a very fine, restrained layout, with beautiful photos and personal notes. A really great Basic-Backbuch, even if one does not know the blog.
And the recipes are also really varied and versatile - from classics to crazy new creations, you will probably find something for every taste Jeanny.
For example, I fell in love with her blondies with white chocolate and walnuts!
Butter, sugar and white chocolate together can only make something good ...
However, I'm even more on the combination of white chocolate, brown sugar and salted macadamia nuts and so I grabbed her recipe without further ado and something converted.
And tadaa - the result is ga nz fantastic, juicy blondies.Put the nuts back and sprinkle them loosely over the dough before baking.
Now pour the dough into the prepared baking pan, smooth it out and place it in the preheated oven.
The blondies bake the middle rack for about 30-35 minutes until the surface is golden brown.
I especially like them when they are still juicy and crispy inside. If you do not like it, just leave the blondies in the mold for 5 minutes longer.
Then take the baking pan out of the oven and let the blondies cool down in the form on a wire rack.
Airtight packed, the blondies keep well in the fridge for a few days. Serve at room temperature.
That's not the only American pastry I've ever had on the blog.
As you've probably heard, I'm very USA-affine and cook a lot what I've discovered in the States, read regularly in American food magazines or what inspires me to love my favorite foodgawker page as well as the American blogs.
Since the blondies are also a typical American candy and bakery, At the same time I would like to submit them to the current cooking pot blog event XCV - Culinary Road Trip through the USA, to which Bellakocht has invited this month. As always, the monthly event will be staged by stirring Zorra 1 time please aka stew pot.
All links marked with an * are Amazon affiliate links. It is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.