Tuesday, April 15, 2008

Craisin and White Chocolate Blondies

When my friend first tried these she took a bite and said, "Oh, I don't like peanut butter."
I told her, "Ummmm...they don't have peanut butter in them."

"I swear I tasted peanut butter." She tried another bite. "Why on earth did I taste peanut butter?"

Answer: I have no idea.

Some possibilities could be that it has a chewy texture that some peanut butter bar cookies have or it has a TON of brown sugar that gives it a butterscotch flavor. I really can't come up with any other reason why it would taste like peanut butter. Maybe she was just expecting it to.
Once when I was teaching school back in the day to 5th graders one kid brought in a science experiment in which he was trying to prove that our sense of sight has an effect on taste. He made samples of vanilla ice cream in which he made them different colors. It worked too. The kids thought that the pink tasted like strawberry, the purple tasted like grape, etc. It was all just the same vanilla ice cream from the very same container. So I guess that my friend thought they looked like a peanut butter bar cookie and tricked her mind into tasting peanut butter. I myself love a peanut butter bar cookie. These are not them. Nooo, but they ever so delicous and chewy. It is just a plain blondie recipe that was made fabulous with crasins and white chocolate chips. I wish that I had some pecans to put into the mix.

Blondies with Craisins and White Chocolate

1/2 c butter (I used salted)
2 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1/2 tsp salt
3/4 cup craisins
3/4 cup white chocolate chips

Heat oven to 350F. Melt butter in the microwave in a large microwaveable bowl. Add the brown sugar and stir until moistened (about 2 minutes). Stir in the eggs and vanilla. Add flour and salt; mix well. Stir in craisins and white chocolate chips.
Spread batter, it will be thick, into an ungreased 9x13 inch baking pan.
Bake for 22-27 minutes
*I lined mine with foil so that it overhangs the edges. After it bakes and cools you lift out the blondies with the foil overhangs.

P.S. This is probably one of the easiest things I have ever made. Just one bowl!


mandi said...

i think you should submit your photos to magazines, they are wonderfully delicious looking and I want to eat them because your photos make them look so tasty. I wish I was your neighbor to receive the fruits of your labor. you are talented

Deanna said...

These look delicious! I keep craisins all the time for salads and snacking. How fun to use them in a dessert!