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Cookies Recipes
15 minutes preparation, 25 minutes baking
Makes 2 dozen blondies
2 ¼ cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup (2 sticks) butter, softened
2/3 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 large eggs
2/3 cup light cream
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup peanut butter chips or butterscotch chips
¾ cup coarsely chopped walnuts toasted (about 3 ounces)
1. Preheat oven to 375F. Grease a 13 x 9-inch baking pan.
2. Mix together flour, baking powder, cinnamon and salt.
3. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Add eggs, 1 at a time beating well after each addition. Beat in cream and vanilla.
4. At low speed, beat in flour mixture, ½ cup at a time, until blended and smooth. Fold in chocolate chips, peanut butter chips and nuts. Spread batter in prepared pan; smooth top.
5. Bake blondies until golden brown and a toothpick inserted in the center comes out almost clean, 25 minutes. Transfer pan to a wire rack to cool completely. Using a sharp knife cut blondies into squares.
Baking Tips
When testing to see if cakes and brownies are done, you can use a stick of uncooked spaghetti if you don’t have a toothpick on hand.
If you leave a greased pan sitting in a warm kitchen, the butter may melt and slide down the sides, causing the cake to stick to the unbuttered areas. To prevent this, place the pan in the freezer after greasing, and remove it just before pouring the batter.
From Great American Home Baking
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