Post by amarante on Oct 15, 2016 12:23:42 GMT -5
Pistachio Rose Blondies with White Chocolate
Source: Gil Marks - Encyclopedia of Jewish Food
INGREDIENTS
* 1/2 cup unsalted butter
* 1/2 cup canola or grapeseed oil
* 1 1/4 cups brown sugar, packed
* 2 eggs
* 1 1/4 cups all purpose flour
* 3/4 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp, heaping salt
* 1/2 cup raw pistachios
* 1/2 cup white chocolate chips
* 2 tbsp rosewater
Preheat oven to 325 degrees F.
In a small saucepan, whisk the butter over medium heat until it turns golden brown and has a nutty aroma. Careful, don't let the butter burn. Remove from heat as soon as it's golden and place the pan on a cool surface.
Grease a 9x9 inch baking pan with nonstick cooking spray and pour in the batter.
Preheat oven to 325 degrees F. In a small saucepan, whisk the butter over medium heat until it turns golden brown and has a nutty aroma. Careful, don't let the butter burn. Remove from heat as soon as it's golden and place the pan on a cool surface.
Once the browned butter has cooled, transfer to a mixing bowl and combine with the oil, brown sugar and eggs. Whisk till well combined.
In a small bowl, toss the pistachios and white chocolate chips with some of the flour mixture. This will help prevent them from sinking to the bottom of the batter during baking.
Add the flour mixture to the butter mixture along with the rosewater and mix very thoroughly.
Fold in the floured pistachios and white chocolate chips, along with the flour they were tossed in.
Bake for 25-30 minutes, or until the center of the blondies has set and a toothpick inserted in the middle comes out clean.
Notes: Rosewater can be found at most Middle Eastern and kosher markets. If you’re having trouble locating or you’d rather not use it, feel free to substitute 1 1/4 tsp vanilla. But I really suggest you try the rose flavoring, it’s kind of magical. Have you ever cooked with rosewater?
Source: Gil Marks - Encyclopedia of Jewish Food
INGREDIENTS
* 1/2 cup unsalted butter
* 1/2 cup canola or grapeseed oil
* 1 1/4 cups brown sugar, packed
* 2 eggs
* 1 1/4 cups all purpose flour
* 3/4 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp, heaping salt
* 1/2 cup raw pistachios
* 1/2 cup white chocolate chips
* 2 tbsp rosewater
Preheat oven to 325 degrees F.
In a small saucepan, whisk the butter over medium heat until it turns golden brown and has a nutty aroma. Careful, don't let the butter burn. Remove from heat as soon as it's golden and place the pan on a cool surface.
Grease a 9x9 inch baking pan with nonstick cooking spray and pour in the batter.
Preheat oven to 325 degrees F. In a small saucepan, whisk the butter over medium heat until it turns golden brown and has a nutty aroma. Careful, don't let the butter burn. Remove from heat as soon as it's golden and place the pan on a cool surface.
Once the browned butter has cooled, transfer to a mixing bowl and combine with the oil, brown sugar and eggs. Whisk till well combined.
In a small bowl, toss the pistachios and white chocolate chips with some of the flour mixture. This will help prevent them from sinking to the bottom of the batter during baking.
Add the flour mixture to the butter mixture along with the rosewater and mix very thoroughly.
Fold in the floured pistachios and white chocolate chips, along with the flour they were tossed in.
Bake for 25-30 minutes, or until the center of the blondies has set and a toothpick inserted in the middle comes out clean.
Notes: Rosewater can be found at most Middle Eastern and kosher markets. If you’re having trouble locating or you’d rather not use it, feel free to substitute 1 1/4 tsp vanilla. But I really suggest you try the rose flavoring, it’s kind of magical. Have you ever cooked with rosewater?