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    19th February 2008

    Taste & Create VI: Cranberry Almond Blondies

    posted in Desserts |

    I realized late last night that time was running out for Taste & Create VI, and with the rest of our week already planned out and our being out of town this weekend, my options for creating a dish from Kelly’s Sounding My Barbaric Gulp were dwindling. Luckily, she recently featured a recipe that sounded quick, delicious, and utilized ingredients that we (for the most part) already had on hand. I did have to make a substitution: fresh raspberries have been hard to come by recently, so I substituted frozen cranberries that I still had on hand from the last T&C event. Huzzah for that miracle of the modern age, the ice-box.

    Lisa says:

    How is it that you ended up baking again?

    Chris says:

    I don’t know — at least this time there aren’t any professional bakers around to taste my wares.

    Lisa says:

    And it looks like this one only took like an hour…

    Chris says:

    Yes! Very easy, and I’m happy with the results. I like the tartness of the cranberries against the sweet of the cake.

    Lisa says:

    I like the sweet of the batter when I lick the bowl.

    Cranberry Almond Blondies
    ————————-
    9 tbsp unsalted butter, softened, plus more for pan
    1 2/3 cups all-purpose flour
    1 tsp baking powder
    3/4 tsp salt
    1 cup packed light-brown sugar
    2 large eggs
    1 tsp pure vanilla extract
    1 cup sliced almonds, (3 ounces), toasted
    1/2 cup cranberries, sliced
    confectioners’ sugar, for dusting

    Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
    Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
    Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
    Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners’ sugar before cutting into squares.

    16 small squares

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    This entry was posted on Tuesday, February 19th, 2008 at 12:32 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Taste & Create VI: Cranberry Almond Blondies”

    1. 1
      On February 19th, 2008,KELLY SCHMICKLE said:

      Looks good!

      I make some of those meat pies last night:
      http://kags99.blogspot.com/2008/02/i-heart-meat-pies.html

      They were great!

    2. 2
      On February 29th, 2008,Cynthia said:

      I’d love to have a couple of those blondies with a big cup of tea!

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