anybody have a good recipe for Blondies im allergic to peanut butter if that means anything to the recipe!thnx

Answer 1

Blondies

3/4 cup pecans, coarsely chopped
1 1/4 sticks unsalted butter, plus more for pan
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup packed light brown sugar
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup butterscotch chips or semi-sweet chocolate chips



1. Heat oven to 350 degrees.
2. Spread pecans on a baking pan.
3. Bake until toasted, 5-10 mins.
4. Transfer pecans to a bowl to cool.
5. Butter a 9 inch square cake pan, and set aside.
6. In medium bowl whisk together flour, baking powder, and salt, set aside.
7. In bowl of electric mixer, combine butter and sugars.
8. Beat until light and fluffy, 2-3 mins, scraping sides occasionally, add eggs and vanilla, beat until well combined.
9. add flour mixture, beat just until combined.
10. Fold in butterscotch chips and pecans.
11. Using spatula, spread batter into pan.
12. Bake until golden brown or fork inserted into center comes our barely clean.
13. 45-55 mins.
14. Transfer to a wire rack to cool.
15. Store in airtight container up to 3 days.

----------------- White Chocolate Blondies

INGREDIENTS

* 8 ounces white chocolate, chopped
* 1 tablespoon vanilla extract
* 1/2 cup butter, softened
* 1 1/4 cups all-purpose flour
* 2 eggs
* 3/4 teaspoon salt
* 1/3 cup white sugar
* 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

--------------- Banana Blondie

INGREDIENTS

* 2 cups all-purpose flour
* 1 cup white sugar
* 6 packets aspartame artificial sweetener
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 1/2 cup butter, melted
* 1 tablespoon vanilla extract
* 3/4 cup skim milk
* 2 eggs
* 4 ripe bananas, mashed

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
3. Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

--------------- Blondie Caramel Heaven

INGREDIENTS

* 10 ounces individually wrapped caramels, unwrapped
* 1/2 cup evaporated milk
*
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup evaporated milk
* 3/4 cup butter, melted
* Chocolate layer
* 3/4 cup milk chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.
2. In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.
3. Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.
4. Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.

Answer 2

I sure do!! These are courtesy from Al Roker and the Food Network:


Platinum Blondies


3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Position a rack in the center of the oven and preheat the oven to 325 degrees F.
Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.

Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).




Betcha can't eat just one of these babies.........at least I can't......Enjoy!!

Christopher

Answer 3

Yes I think its fair. Some here are saying that if peanut butter were to be banned, then why arent schools also banning other foods that other kids are allergic to. Well this isnt always valid as many kids allergic to peanuts suffer severe reactions, while most other food allergies are not as serious. Even if a kid tried to stay away from peanut butter, what if one of the other kids eats it, gets it all over his hands, and then touched that kid. There was a newsstory here in Canada not so long ago about a guy who had eaten peanut butter earlier in the day, and had then kissed his girlfriend later on believing he no longer had any left in his mouth. Well, she died from an allergic reaction. I'm not saying kids will go around kissing each other, but this is just to show how serious the allergy is. Kids can eat peanut butter at home if they want to. For parents and students who think the ban is a hassle, please put yourself in the position of a person with the severe allergy or of their parents. We're talking about life and death in many cases, so dont get mad about it being a hassle, because it really isnt a hassle. You just need to make a tiny change. There are plenty of other things to eat!

Answer 4

BEST BLONDIES

8 tbsp. butter
1 1/2 c. light brown sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 tsp. vanilla
3/4 c. chopped pecans

Heat oven to 325 degrees. Melt butter in large saucepan over low heat. Stir in sugar until smooth. Remove from heat and let cool. Butter a 9 inch square pan. Combine flour, baking powder and salt. Beat eggs one at a time into sugar mixture. Beat in vanilla. Stir in flour mixture gradually. Stir in pecans. Pour into buttered pan and bake until blondies come away from sides of pan, 50-60 minutes. Cool completely before cutting. Makes 16 squares.

ENJOY!

Answer 5

All the blondies I've ever eaten were nothing more than brownies without the cocoa mixed in. Some had butterscotch chips and nuts, so just take your favorite brownie recipe and leave out the cocoa.