After vowing I wouldn’t bake this week and I was having a rest from it to get on with other jobs, I found myself having to eat my words. Why? Well, my 13 year old son who is growing as fast as a triffid at the moment is always hungry. I honestly don’t know where he puts it all, he must have hollow legs. I only have to LOOK at a cake or a biscuit and the pounds pile on!
Last Friday morning I was catching up with jobs around the house. Funnily enough they were exactly the same jobs I had been doing earlier in the week; cleaning, hoovering and dusting. It’s like painting the Forth Bridge in our house. I was totally bored and wanted something interesting to do. By 11am as I had cleaned out my airing cupboard, my son wandered in and said “Why don’t we have anything nice to eat?” I reeled off a list of things he could eat for his breakfast, his answer was “Why do you always buy crap cereal?” Oh the joys of being a mother of teenagers. In the end he ate two Weetabix after moaning it was “baby food” but then moaned he was still hungry.
After lunch I decided to bake something before we went out on a dog walk. My children love brownies but I fancied making something different. I didn’t have enough spare plain chocolate, only some white chocolate chips and some pecan nuts. My inspiration came from a great American baking book I bought in Lakeland several years ago- The Genuine American Cookie and Muffin Book by Peter Shaffer. It has been on my shelf for a while now and although I baked a lot of the cookies from it when I first got the book, I haven’t bothered with it since.
First I got some butter and made it come up to room temperature so that it would be easier to cream with the sugar. Once this was done and the sugar was creamed together, I added eggs and some vanilla extract. In another bowl I sifted in flour and baking powder, then combined them with the egg mixture by gently folding in with a metal spoon. In went a 100g bag of white chocolate chips, followed by 80g of chopped pecan nuts.
I greased and lined a 9″ square loose bottom cake tin and put the mixture into the tin carefully. The recipe suggested 30-35 minutes baking time for the blondies. This I stuck to as I had not baked this recipe before and wasn’t sure what to expect.
To be honest the result was a little disappointing. I wish I had taken the blondies out of the oven a bit earlier as they did not have the chewy, gooey and fudgy texture that other blondie recipes have had in the past. They were more like a cakey, spongey texture. I cut them up into 12 equal pieces and although I found my son loved them, I wasn’t impressed.
I will definitely try making these again but will take them out of the oven after 25 minutes and see if that makes a difference to the texture of the blondies. If not, I will try another recipe.
Love Sam xx