Blond Brownies

Blogging, unfortunately brought out the differences in my husband's likes and dislikes and mine.  Of course, I knew what they were but it hardly mattered.  I simply cooked what we both like and that was it.  We were both happy.  Now, I am all about trying new foods, making unique combinations, joining groups that choose the recipes and developing new likes.  Hubby is a simple eater, meat and potatoes, would be fine, every night.  Now, he hardly ever gets meat and potatoes.

While, he is not unhappy and also has developed new tastes, our likes are still far apart.  One of these is chocolate.  I love chocolate and if he never had chocolate, he would be happy.  I love baking and making desserts so it does not really matter.  Actually, it is good because I won't eat much of anything.  I like what I make but I usually do not go back for the second or third piece.  Guess who does.  Yep - hubby.


Blond Brownies

Hubby who is infamous for not liking brownies, does like blondies so when I found this Betty Crocker recipe for Blond Brownies with absolutely no chocolate, not even a single chocolate chip, I decided to make it. This recipe makes a lot of blondies or brownies and is easy to put together.
Blondies: Baked Blondies
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup margarine, softened
1 teaspoon vanilla
2 eggs
1 1/2 cups gluten-free flour mixture
1 teaspoon baking powder
1/2 teaspoon salt
Method:
Preheat oven 350 degrees.
In a large bowl, beat sugars and margarine with vanilla and eggs. Beat with electric mixer until light and fluffy.
Stir in dry ingredients.
In a 13 x 9 pan, lined with parchment paper, spread the batter evenly.
Bake for 22 minutes or until golden brown and until a toothpick inserted in the center, comes out clean.
Cool and enjoy.

I do not know if this was so crumbly because it is gluten free. This is not a problem, I usually have with gluten free cakes. These blondies crumbled easily and it took some maneuvering on my part, to get them on a plate. They were good as far as taste goes but texture was a failure, in my eyes.
I also think they should have had more brown sugar and less white sugar for a better flavor. Just an opinion.
Blondies baked

Comments

  1. AnonymousMay 16, 2011 at 10:21 AM

    I like blondies so much more than chocolate brownies. I can only take so much chocolate before I overdose!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more