Macadamia Nut Blondies Food

BUTTERSCOTCH BLONDIES WITH MACADAMIA NUTS AND CHOCOLATE

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving a 2-inch overhang on 2 sides.
• In a medium saucepan, heat the butter over medium-high heat until melted. Continue to cook the butter, swirling the pan often, until the milk solids turn golden brown and the butter smells nutty, about 5 minutes.
• Remove the pan from the heat and let it cool for a few minutes. (You don't want the egg to scramble when you stir it in.) Stir in the brown sugar until smooth. Then stir in the egg and the vanilla extract. Stir in the flour, salt, baking powder, and baking soda. Then add half of the chocolate and half of the macadamia nuts. The batter will be thick.
• Tip the mixture out into the prepared pan. Use an offset spatula to smooth the dough to an even thickness. Sprinkle with the remaining chocolate and macadamia nuts. Bake until the dough is puffed and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Let cool on a rack. Using the parchment, lift the bar out of the pan and onto a cutting board. Cut into pieces and serve.

MACADAMIA NUT BLONDIES WITH CARAMEL-MAPLE TOPPING

Steps:

• Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
• To prepare the dough:.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• In a blender, whiz the tofu with rice milk until smooth.
• Add the oil, sugar, and vanilla, and blend again.
• Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
• Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
• Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
• To prepare the topping:.
• In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
• Increase the heat to bring to a boil for 1 minute.
• Stir in the nuts. Remove from heat.
• Finally:.
• Remove the blondies from the oven and pour the topping over them.
• Return to oven, and let bake for 10 more minutes.
• Let cool completely before serving. The topping should harden to a caramel-like consistency.
• The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!

WHITE CHOCOLATE MACADAMIA NUT BLONDIES

Steps:

• Preheat oven to 350°F Lightly mist a 9X13 baking pan with cooking spray.
• In a large bowl, stir together the butter and sugar until well mixed.
• Add the eggs and vanilla and stir until blended.
• Add the flour and baking powder and stir until there are no visible streaks of flour. Fold in the white chocolate chips and nuts and chips and spread evenly in the prepared pan.
• Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into 2 inch squares.

MONSTER MACADAMIA NUT BLONDIES

Steps:

• Preheat an oven to 350 degrees F and grease a 13 by 9-inch baking dish. In a bowl, stir together the flour, baking powder, and salt. In a large bowl or in a mixer, beat together the butter and sugar until light and creamy, then beat in the eggs and vanilla. Gently stir in the flour mixture, then the macadamia nuts. Mix until well blended and pour into the baking dish. Bake until a toothpick inserted into the center of the dish comes out clean, about 35 minutes.
• Let blondies cool in pan. To serve, cut into 9 large bars.

PLATINUM BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
• Whisk the flour with the baking powder and salt in a medium bowl.
• Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour.
• When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.

MACADAMIA NUT BLONDIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, brown sugar, nuts and then white chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• MACADAMIA NUT BLONDIES GIFT TAG:
• Additional ingredients to be added by the recipient: 3/4 cup solid butter-flavored shortening (Crisco), 1 egg and 1 tsp vanilla extract.
• BLONDIES INSTRUCTIONS:
• Preheat oven to 350.
• In a large bowl, blend the shortening, egg and vanilla extract.
• Add the contents of the jar, and stir until well mixed; do not overstir.
• Spread the batter evenly in a greased 9x9 inch baking pan.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely in pan before cutting into 16 squares.
• Serve immediately or store in an airtight container for up to 1 week.