Honey and
Ricotta
a food journal

Thursday, 11 February 2016

The Violet Bakery Cookbook: Blondies


It's been a busy week at a new job where I spend all day doing nothing but writing, writing, writing. Yes, it's basically a dream - a job where I just get to blog all day long. But it's pretty tiring and I'm exhausted and lost for words (literally) by the end of a day. So hopefully that explains the sudden quiet round these parts over the last little while.

Anyway, what I'm really here to tell you is that you need to spend this Valentine's Day weekend baking blondies. Claire Ptak's blondies were the first thing I baked from her book, and I have been repeatedly putting them in the oven ever since. Making the caramel shards sounds like a faff but is actually incredibly easy and so much fun. The whole mixture comes together beautifully in the oven to create a sticky, chewy, buttery blondie with soft shards of melted caramel and molten chocolate. These are dangerous, but also perfect for Valentine's day. Skip the boxed chocolates and bake a tray of these instead: everyone will be doing well out of that gift.

You can find the recipe here. But really you should buy the amazing book and dream of living in Hackney next door to her adorable bakery.



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