Tuesday, July 27, 2010
This yummy recipe was chosen by Nicole from Cookies on Friday. Check out her blog for the recipe and check out the Tuesdays with Dorie site for past and upcoming recipe schedules and the TWD members blogroll.
My thoughts on these blondies: "Awesome!" I omitted the coconut because I don't like the texture. I also omitted the salt because I used lightly salted mixed nuts instead of the walnuts. Lately I have been inspired to use different types of seasoned nuts in my baking. I am especially loving the end results from using honey-roasted peanuts or lightly salted nuts.
These are chewy and dense, not cakey and dry like a lot of blondies tend to be. Simply delicious, as one would expect from Dorie Greenspan. The array of mixed nuts made these a little unpredictable. Every bite was different! Almonds, walnuts, pecans, hazelnuts, macadamias and cashews - just threw them in whole, not chopped, because I think they looked prettier. I also chopped the chocolate coarsely, which truly make these 'chunky'.
The next time I'm going to use the blondie dough recipe with white chocolate chunks, toffee bits and macadamia nuts.