chocolate chip blondies

ive never had a blondie before. brownies always were more tempting and delicious looking than blondies. (this does not apply in my taste in men though-ha!) blondies seem dry and not very exciting that is until i checked out barefoot contessa family style from my local library. such a fun read. ina's recipes hardly disappoint. and this one has changed my mind about blondies altogether (but there is some chocolate involved).

instead of using chocolate chunks i used chocolate chips and they came out great.
my blondies did not turn out as beautifully as ina's did however, i think a smattering of chocolate chips on top of the spread out batter before putting in the oven would have made the dessert prettier.

basically a better tasting cookie but in brownie-esque form!

Chocolate Chunk Blondies
2011, Ina Garten, All Rights Reserved

Prep Time:15 min
inactive Prep Time: -- 
Cook Time:30 min

Level:Easy
Serves: 12 blondies

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks, such as Nestle's 

Directions
Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

sweet friday: white chocolate chip & cranberry cookies

for the month of january i avoided sugar- it was tough but i did it! so the first friday of february i let myself have some baked goods. these cookies were on my mind since Christmastime but i never had the chance to bake em until now. 

i left out the macadamia nuts which would have helped to add more "salt" to the cookies- so for next time i think i will add pecans or the preferred macadamia nuts. but overall these still tasted great with a little sea salt sprinkled on them after baking. 

White Chocolate Cranberry Cookies

Recipe courtesy Trisha Yearwood

Prep Time:

20 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

30 min

Level:

Easy

Serves:

2 dozen

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 cup dried cranberries, chopped
• 3/4 cup white chocolate chips
• 3/4 cup macadamia nuts, chopped

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Copyright 2012 Television Food Network G.P.
All Rights Reserved