Sorry Daring Bakers….

So, today is posting day for the Daring Bakers Challenge, and as you can see, there are no photo’s of a magnificent opera cake awaiting you.  I feel bad about it, but honestly, I just didn’t have the time this month.  This recipe was very challenging to say the least, for me anyways.  I bought all the ingredients, and tried to set aside the time, but things just kept coming up.  I know, excuses excuses.  I will try this recipe soon, because I will feel like I accomplished something very much out of my comfort zone.  But this month, it just didn’t happen.  I will try to post when I finally complete the task.  If you are curious about what this months recipe was, you can go here.  Also, be sure to check out all of the other Daring Bakers Challenges! But, I will show you another fabulous recipe anyways!  I made these lovely White Chocolate Macadamia Nut Blondies from Paula Dean’s Chocolate Magazine and they were divine.  I’ve actually never been a fan of the macadamia nut or white chocolate for that matter, but these have changed my mind.  Very good.  These are blondies that are best the day they are made. But, you can always half the recipe so they go unwasted!  Very chewy, and tasty, and the chunks of white chocolate and macadamia nuts, make you coming back for more!!!

White Chocolate Chip Blondies
makes 60 blondies
1 cup butter
4 (1 ounce) squares white chocolate
3/4 cup firmly packed brown sugar
3/4 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup white chocolate morsels
1 cup chopped macadamia nuts
1. Preheat oven to 350 degrees.  Line 60 cups of mini muffin pans with paper liners. (I skipped this step, they work much better when sprayed with nonstick spray and place dough directly into the muffin pans.)
2. In a large bowl, combine butter and white chocolate squares.  Microwave on high in 30 second intervals, stirring between each, until chocolate is smooth (about 1 1/2 minutes total). Add sugars, stirring to combine.  Stir in eggs, one at a time, beating well after each addition. Gradually stir in flour.  Stir in vanilla, white chocolate morsels, and nuts.  Spoon batter into prepared muffin cups.  Bake for 15 minutes, or until lightly browned.  Let cool in pans for 5 minutes.  Remove from pans, and cool completely on wire racks.

Baked on May 28, 2008 | Recipe Card: brownies, daring bakers challenge, desserts | 13 Bites