December seems to have sneaked up on us this year. I have been really busy at work and the munchkin has been ill, so the days seem to have all merged together.
By the time we realized 1st December was two days away, there was barely enough time to wrap the gifts for the Munchkin’s advent calendar.
We finally took a breather this weekend and to celebrate the onset of the holiday season, I baked a small batch of these beautiful, decadent blondies. Redbook Magazine calls them Blizzard Blondies. Don’t know where the name comes from, but I wouldn’t mind being stuck in a blizzard with a batch of these yummies!
Made with pistachios, cranberries and white chocolate chips, they have all the colors of Christmas in them.
These are moist, chewy, rich and the tartness of the cranberries provides a perfect foil to the sweetness of the white chocolate and the crunch from the pistachios.
The batch I made was polished off in a few hours by the three of us. I am making a larger batch next time. They were goooood…
And they are really easy and quick to make. All the ingredients come together in one bowl in 15 minutes max. Then 25 minutes in the oven and you have these gorgeous, divine, christmas-sy blondies ready.
Make a batch of these wonderful blondies. Share them with your loved ones and friends. They will think you spent hours slaving over these.
They also make wonderful homemade Christmas gifts. They look so pretty and taste like they came of out of the best bakery in the city.
Wouldn’t you be happy to receive one of these? Spread some Yuletide joy
Here is the recipe.
Cranberry, Pistachio and White Chocolate Blondies (Blizzard Blondies)
(Recipe from Redbox Magazine)
Prep time: 15 minutes
Cooking time: 25 minutes
Makes: 24 blondies
1 cup Sugar
⅔ cup light Brown Sugar, packed
1 stick plus 6 tablespoons (14 tablespoons total) Unsalted Butter, very soft
1 teaspoon Salt
1 tablespoon Vanilla Extract (I used the seeds from 1 Vanilla Bean, instead)
2 large Eggs
2 cups All-purpose Flour
½ teaspoon Baking Powder
⅛ teaspoon Baking Soda
1½ cups dried Cranberries
1¼ cups shelled, unroasted Pistachios, chopped
1½ cups White Chocolate Chips
Heat oven to 180°C. Grease a 9×13-inch baking dish.
In a large bowl, stir sugar, brown sugar, butter, and salt until combined.
Stir in vanilla extract, then eggs, one at a time, until combined.
Add flour, baking powder, and baking soda to bowl, then stir until almost combined.
Stir in 1 cup of the cranberries, ¾ cup of the pistachios, and 1 cup of the white chocolate chips until combined.
Spread batter into pan and smooth top. Scatter with remaining ½ cup cranberries and ½ cup pistachios.
Bake until center is just set and a toothpick inserted into the center comes out with very moist crumbs, about 25 minutes.
Just before removing blondies from oven, sprinkle remaining ½ cup white chocolate chips over the top and return to oven briefly, about 30 seconds.
Cool on a wire rack, cut into bars, and serve.