Well, again, sorry it's been awhile. Josh is feeling much better, but then I was sick last week. But now I'm feeling better myself, and I've got a Browniebabe entry to share! Lately Browniebabe, hosted by Myriam at Once Upon A Tart, is the only blog event I have been participating in regularly. Hopefully that will change soon, but I haven't wanted to miss out on the chance to win one of Myriam's fabulous aprons. If I don't win one soon, I might just have to resort to actually buying one. Okay, honestly I'll have to buy one, cause there's no way I'm gonna beat out all the fabulous baking bloggers out there. But it's still fun to try!
This time around I made blondies, which I had never attempted before. I perused the world wide web and settled on a recipe from Sherry Yard, which I found via Chubby Hubby. This recipe had everything I was looking for- it seemed easily adaptable to whatever little tweaks I wanted to make, and it used vanilla. I'm always looking for an excuse to use my Mexican vanilla. I'll regret being so eager when I'm down to that last teaspoon, but for now I'm more than happy to pour a little bit of that sunshine into a mixing bowl.
Cherry Almond Blondies
Recipe adapted from Sherry Yard
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsalted butter, softened
1/3 cup sugar
1 cup packed light brown sugar
4 large eggs
1 tablespoon plus 1 teaspoon light corn syrup
1 tablespoon Mexican vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1/2 cup slivered almonds
- Preheat the oven to 350 degrees with rack in center of oven. Grease a 9"x13" baking pan and line the base with parchment paper. Grease the parchment paper.
- Triple sift the flour, baking powder, and salt into a medium bowl and set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter on high speed until soft and creamy (about 1 minute). slowly add the sugars and beat on high speed until fully incorporated and the mixture is light and fluffy (about 10 minutes). Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next one. Add the corn syrup, vanilla, and almond extract.
- Slowly add the dry ingredients and mix on low speed until just combined. Add dried cherries and almonds and combine with rubber spatula.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.