But before I do I thought I'd share a recipe. My Raspberry Lemon Blondies!
Raspberries and lemons are just a perfect marriage of flavors; how could I not try to incorporate them in a dessert?
I've tested this recipe amongst friends and co-workers and I've been told they're just as good as the brownies that landed me on Recipes to Riches so I know I've got a good thing here! ;-)
Raspberry LEmon Blondies
Ingredients
1 cup of butter (2 sticks)
1¼ cups of Demerara sugar
2 eggs
1tsp vanilla paste/pure vanilla/seeds of 1
vanilla pod
¼ tsp salt
¼ tsp baking powder
1 tsp lemon extract
Zest of 1 lemon
1½ cups flour
1 pint of fresh raspberries or 1 cup of
frozen raspberries
Directions
- Place baking rack in centre of oven and preheat to 325 degrees F. Butter (or spray) a 9x13 pan;
- Place raspberries in a bowl and mash slightly
- Sift together dry ingredients onto a sheet of parchment or wax paper (you don’t mess up a bowl and you can just slid the dry ingredients into the bowl and then reuse the parchment as separators when you store your blondies)
- Cream butter on high and gradually incorporate sugar; beat until well incorporated;
- Reduce mixer speed to medium and add eggs one at a time (I first crack mine in a clear bowl to make sure there is no shell) and add vanilla and lemon extract and lemon zest, mix until all ingredients are blended thoroughly;
- Add the dry ingredients and mix until just incorporated
- pour ingredients into greased pan and pour raspberry mash over top. Press in slightly and then with a skewer, palate knife or spatula swirl into blondie batter
- bake for approx. 40 minutes or until toothpick/skewer comes out clean
- Transfer to rack and cool completely before cutting into squares.
Eat!
Enjoy!!
