it’s life and life only … and sometimes life keeps kicking you when you’re tired of it and shaking your fist at it and the only cure for that, really, is buttery and mmmm. these raspberry blondies are both buttery and mmmm. i’m guessing it’s going to be a brownie/blondie/cake for dessert next few weeks and that’s fine … a cookie’s charm does wear off after a couple of … months straight of them … it’s also going to be a (mostly) Rachael Ray recipe week again, as the super sandwich she was holding on the cover of the latest issue of Every day with Rachael Ray made me really crave some good sandwiches. Lucky for me there’s a full section with several awesome recipes – enough for most of the days this week (minus one, in which i cribbed a recipe out of the last issue of Bon Appetit) … so i’ll be blogging those starting with tonight’s “Chicken Suizas Sandwiches” … until then, have yourself some buttery and mmm.
Raspberry Pecan Blondies
recipe from Bon Appetit by way of Epicurious
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups brown sugar
1 1/2 sticks of butter, room temp
2 teaspoons vanilla
1 cup pecans, chopped
1 1/2 pints of fresh raspberries (i used 6 oz of frozen berries because that’s all I had on hand)
heat the oven to 350. line a 9×9 baking dish with foil (leaving some foil overhang off each side). butter and flour the foil (according to the recipe) or just spray it with Pam (like lazy me did). in your stand mixer or with a hand mixer, cream the butter and brown sugar together until fluffy. beat in the eggs one at a time. beat in the vanilla. in a bowl, whisk together the flour, baking powder, salt, and baking soda. add this to the sugar mixture and mix together well. stir in (by hand) the pecans. put the dough into the prepared pan and smooth it out. sprinkle the raspberries on top. bake for about 45-50 minutes, or until the blondies test clean. let them cool down before you cut them.