Kit Kat Blondies

Kit Kat Blondies  |  Amandeleine

Aaaand… I’m back!

It’s been a crazy month, and my extreme level of busy isn’t over yet, but I’ve hit a nice little lull.

Work has finally calmed down (for a short amount of time anyway) aaaand…



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Salty Bourbon Squares

Salty Bourbon Squares  |  Amandeleine

I did not intentionally go on a bourbon kick… but I seem to have gone on a bourbon kick.

In my previous post there was the bourbon in the whiskey marshmallow, caramel and bacon bark, and now there’s these squares.

Squares that are essentially blondies that are strongly bourbon flavoured.

And I claim to not even like alcohol.

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America’s Test Kitchen Blondies

One of my favourite things about baking is how it’s basically just delicious chemistry. I mean, the most important ingredient is love, of course, but at its base, it’s science that you eat.

Sweet, sweet, delicious science.

Not surprisingly I am a huge fan of Alton Brown and his “Bill Nye the Science Guy” approach to food. I love watching him explain not only how you go about whipping an egg white, but why you whip the egg white in that way and what happens to the proteins as you whip it.

Another love of mine for similar reasons is America’s Test Kitchen and all their corresponding publications. Just as every proper scientist should, they take classic recipes through their paces, just like experiments, testing them over and over again until the ultimate baked good is created. Cookie recipe not soft a chewy enough? ATK will make that recipe 100 times with minute changes in each iteration until everyone feels it’s the best cookie their kitchen could make.

So when I came across Baking Illustrated, a huge cookbook from ATK of their best baking recipes, I had to buy it.

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Hazelnut Blondies

Nutella is my nostalgia food. It’s elementary school lunch hours and afternoon snacks while watching cartoons. It’s one of those flavours that brings me back to my mom’s livingroom, sitting cross legged on the carpet with an extra special snack in front of me on the coffee table.

With my brother’s peanut allergy, Nutella was our peanut butter in the house. It was a quick fix sandwich and an easy way for my mom to get protein in me. To me, it tasted like chocolate. Chocolate for lunch. It made me feel like I was getting away with murder.

We later found out from the allergist that Justin was actually allergic to hazelnuts as well, and it wasn’t much safer for us to keep in the house than peanut butter.

Funny how those things go.

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I ♥ Brown Sugar Blondies

Ooey gooey centers

I hated yogurt as a child. It was much too tangy and reminded me of sour milk. My mom understood the concept of hiding healthy stuff (yogurt) with stuff kids like (sugar), and taught me that I could jazz up plain or vanilla yogurt by adding a little brown sugar. I was immediately sold.

Not on yogurt, but on making my yogurt a vehicle for brown sugar.

My mother would apply the brown sugar in the appropriate ratios, taking a container of yogurt and adding a little sprinkling of brown sugar on top. Just enough that I could see sugar was involved. If I managed to get my hands on the sugar spoon, I would mix a large tablespoon of brown sugar into my yogurt with another scoop on top. And sometimes halfway through (after all the brown sugar topping was gone) I would find it too tangy again and add a little bit more.

This was not exactly what my mom had in mind for me and yogurt, so I tried to be sneaky about it. As a mom, she probably knew anyway. She can let you know.

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