I have been taking a break from the cooking club and baking for awhile. I have this policy when it comes to trying others recipes; show me something new or that I have never made before and I will always give it a go. This week there was something that fit the category and it’s blondies. Now I have a recipe for a white chocolate blondies that I use once and awhile, but this recipe caught my attention and I of course put a serious twist on the original recipe. I had the intention of actually sticking to this recipe from beginning to end, but then I got inspired. See my picture here in the Chateliane gallery.
Altered from Chatelaine
Yield/Serving: 12 squares
Prep Time: 30 min.
Cook Time: 30-35 min.
Difficulty level is: Medium
• ½ cup golden raisins
• ¼ cup bourbon
• ½ cup unsalted butter, melted
• 1 cup chopped toasted pecans
• 1 cup all-purpose flour
• ¼ tsp baking powder
• 1/8 tsp salt
• ¼ cup granulated sugar
• ½ cup turbinado sugar
• 2 eggs
• 1 tbsp corn syrup
• ¾ cup shredded coconut
• ¼ cup unsalted butter
• ¼ cup pure maple syrup
• ¼ cup confectioner’s sugar
1. Pre-heat oven to 350°F.
2. Spray an 8” x 8” baking dish with cooking spray.
3. Line the dish with parchment paper and let excess overhang the sides.
4. In a small microwave safe bowl place raisins in and pour bourbon over top and stir.
5. Microwave for 3 – 4 minutes, stirring every minute until all the bourbon is absorbed into the raisins.
6. In another small microwave safe bowl melt butter and set aside.
7. Using a frying pan on medium-high heat toast the pecans. Ensure you watch the pecans as they will toast up fast and move from toasted to burnt in a flash.
8. Using a medium sized bowl, whisk flour, baking powder and salt.
9. In a large bowl, whisk the sugars, eggs and corn syrup together and then slowly pour melted butter over the mixture and continue to whisk.
10. Fold flour into the egg mixture until no streaks remain using a spatula.
11. Stir in the raisins, coconut flakes and a half cup of pecans.
12. Pour the mixture into prepared pan evenly and sprinkle the top with the remaining pecans.
13. Pressed down the pecans on top with the spatula.
14. Bake for 30-35 minutes or until a cake tester inserted comes out clean; and start preparing the maple glaze and set aside once boiled.
15. Move pan and let cool on a wire rack.
1. In a small saucepan melt butter and stir in maple syrup & brown sugar.
2. Bring to a boil over medium heat for two minutes and let cool slightly.
3. Drizzle the warm glaze over the blondies.
4. Remove from pan and cut into squares and serve, preferably with vanilla ice cream.
• Kid Friendly – Replace bourbon with a ¼ cup water and 1 tsp vanilla.
• If you have leftover glaze, it can be kept in the fridge for up to a week and can be also drizzled on ice cream if desired.
Mr. C. said the moment a blondie hit his mouth. “Ooooo, Mmmmmm, Oh this is great hun”
The reviews at Mr. C’s office were glowing and everyone loved them, no leftovers.
“I just finished eating some cookies, so it brought my mind back to Wednesday. What lingers in my memory is the pecans, – the taste and the texture. they were toasted perfectly. They added a nice flavour to the blondie mixture which was already good.”
I haven’t really been in the mood to bake or cook for my blog recently; but I prepare for my blog in such a way that I always have a steady stream of recipes ready to post even when life gets in the way or I’m feeling unmotivated or in a rut. That being said this recipe rejuvenated me and I already have to make this recipe again for my co-workers. They asked how my baking turned out and saw the pictures and said, “Excuse me, but where’s our treats” and this makes me really happy and energized to start back again. I am gushing a little with this recipe to be honest. I loved how this recipe looked raw and if it looks appetizing raw it’s going to be a hit baked and drizzled with some glaze. This had the perfect amount sweetness and the shredded coconut added an extra note along with the drunken raisins. The raisins to me didn’t really taste to bourbon infused, but they tasted great just the same. I thought of adding a glaze of some sort to make sure this recipe had that extra something going on and it did. It was flavourful, sweet and not too heavy to feel like a typical dessert. My best recipes always come when I feel inspired and rejuvenated, and sometimes taking a step back is what’s needed to come back firing on all four cylinders.