By Jennifer McHenry on May 23, 2012
As a big fan of all things brown sugar, I can really get behind a good blondie. These are a bit different from the traditional in that they are baked in muffin pans, much like cupcakes.
Of course, doing that doesn't make them automatically have the normal texture of a cupcake. They are still dense and very much blondies. In fact, you can bake them in the more traditional way by using a square baking pan.
By Jennifer McHenry on May 21, 2012I confess that I don’t often bake with whole wheat flour. I think that’s due more to habit than taste. But, it can be a great substitute for traditional flour in many recipes, like this one. I am fairly confident that if you tasted one of these without knowing the list of ingredients, you’d never guess that they are made […]
By Jennifer McHenry on December 20, 2011Here we go again with bars. I know, I know. I just can’t seem to help it. In defense of bars, they’re easy to make. They make enough for a crowd. And, they’re usually pleasing to that crowd. The flavor of these bars is a bit different than my usual bar recipes. Dulce de leche is definitely underused in my […]