Going blonde

Flowers and Gardens

Food

2022

2021

2020

2019

2018

2017

2016

2015

2014

2013

2012

2011

Cornflower book group

Charlotte Brontë: Jane Eyre
~ For discussion from Saturday, 25th. April

Please note

Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.

« Slated | Main | Roadworks »

Going blonde

With one member of the family having given up chocolate for Lent I couldn't make a batch of Brownies as I'd rather fancied doing, so I've gone for their pale and interesting counterpart instead. Book Group stalwarts may remember the Maple and Roast Macadamia Blondies we did for Alias Grace (the post with a link to the recipe is here ).

These really are good - very moist, very mapley, very moreish - quite scrumptious, in fact.

04 March 2009 in Baking | Permalink

Comments

You can follow this conversation by subscribing to the comment feed for this post.

I must try these. I have a recipe for macadamia, white chocolate and raspberry blondies that is also very good.

Posted by: Mary McCartney | 04 March 2009 at 01:03 PM

Your recipe sounds very appealing, Mary!

Posted by: Cornflower | 04 March 2009 at 05:23 PM

Just Chocolate??? I gave up desserts! Needless to say, I am having many moments of weakness. Your post being one of them!!

Posted by: Pamela | 04 March 2009 at 06:02 PM

What impressive self-denial, Pamela!

Posted by: Cornflower | 04 March 2009 at 06:16 PM

Everyone knows that white chocolate isn't real chocolate so these are fine during Lent ... aren't they?

White chocolate, raspberry and macadamia blondies
125g butter
200g white chocolate
165g caster sugar
2 eggs
110g plain flour
75g self-raising flour
100g white chocolate, chopped
75g macadamia nuts, roughly chopped 150g fresh or frozen raspberries

Grease and line a 23cm square tin.
Melt the 200g white chocolate and the butter together (I do it in the microwave) then add the remaining ingredients. Spread in the tin and bake at 180 degrees for about 45 minutes. Cool in the tin.

Posted by: Mary McCartney | 04 March 2009 at 07:04 PM

Wonderful, Mary! Thankyou.

Posted by: Cornflower | 04 March 2009 at 07:22 PM

This blog is amazing! Not only do you cook something so irresistible, you also photograph it in a way that makes me want to reach out and grab that macadamia blondie from my computer screen. The muffins looked great too.

Posted by: Andrew Blackman | 05 March 2009 at 12:04 AM

Thankyou, Andrew!

Posted by: Cornflower | 05 March 2009 at 09:18 PM

Verify your Comment

Previewing your Comment

Posted by: |

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:

Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Cornflower Books

If you're looking for the bookish side of Cornflower, please click here to visit the other site.

About

Current reading:

Jerrard Tickell: Appointment With Venus

The Reading Map - and links to all reviews

Map No. 1: from the Maine Coast to the Arctic Circle ...

Search

Please note

Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.