To Whole Grain White Chocolate & Butterscotch Blondies

Here is a dessert without peanut butter or chocolate (yes it has white chocolate but not my typical dark, milk or semi-sweet). Usually I am all about the peanut butter or chocolate in my dessert, but these guys looked too good on Chocolate & Carrots not to make. So I thought I would venture down the road of blondies. My friend Allyse had some of us over a couple weeks ago for dinner and she made blondes and they were just so delicious that I wanted to eventually make some.

There were supper easy to mix up – I did it with one bowl (I am starting to follow that rule of mixing dry and wet ingredients separately before combining – its just a hassle to wash that extra dish and I have yet to have a recipe really screwed up because of it. I mean you have to observe that rule for some dishes – but not all – just pick and choose wisely.

So these totally hit the spot after my morning of working out. Onto a bit of research..gotta be a student sometimes.


1 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 eggs

1 cup packed brown sugar

1/2 cup sugar

1 cup canola oil

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup butterscotch chips


Preheat the oven to 350°F.

Set aside a 9″ x 9″ pan, sprayed

In a bowl, combine the flours and baking soda. Set aside.

In a larger bowl, stir together the eggs, brown sugar, sugar, canola oil, and vanilla extract until well combined.

Stir in the flour mixture until well combined. Will require some elbow grease

Stir in the chips (reserve an 1/8 of a cup of each white chocolate and butterscotch)

Pour the dough into the prepared pan, spreading evenly along the bottom of the pan.

Sprinkle the remaining 1/4 cup of butterscotch and white chocolate chips on top

Bake for 25 – 30 minutes or until lightly golden brown.

Allow to cool completely before cutting and serving. ( I showered once they came out so I wouldn’t be tempted to cut into them before they had plenty of time to cool – we all have our forms of discipline)



To White Chocolate Macadamia Nut Cookies (Island Cookies)

So it came to my realization when my friend’s fiancé said that one of his favorite cookies was white chocolate macadamia nut that I had never made them before – what’s up with that?? So when I went to the store to get ingredients for something else that I was making and saw the macadamia nuts in the aisle I decided to pick some up so that the next time I made cookies I would have the proper ingredients.

Recipe: Adapted from Suzy Bakes

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup sugar
1 large egg
2 1/2 tablespoons heavy cream (didn’t have heavy cream so just used milk)
1 1/2 teaspoons vanilla extract
1  cup macadamia nuts
1 12-ounce bag white chocolate chips

Baking Temperature: 350 degrees
Baking Time: 10-12 minutes (for my over it was closer to the 10 minute range – 12 min they got a little too dark and lost their chewiness)
In a small bowl, combine the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugars until smooth, about 2 minutes.
Add the egg, cream, and vanilla, and beat well.
Add the dry ingredients and mix thoroughly.
Stir in the macadamia nuts and white chocolate chips.
Drop by rounded teaspoonfuls onto un-greased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes, or until lightly golden. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Now they turned out delicious – but I feel that they weren’t 100% what I would’ve liked them to be. They were quite thin – and she said that she liked extra chips in hers – but these seemed almost too overloaded with white choc. chips and not enough macadamia nuts. So for the next time that I make these cookies I plan on adding baking powder – may give a little rise to the dough or even trying instant pudding (my sister always uses pudding in her chocolate chip cookies which makes them soft and plump). Nothing wrong with thin cookies – but these were really thin – thankfully they tasted great.

Turns out that white chocolate is one of my housemates favorite types of chocolate so he was very ecstatic when he was able to have fresh, hot out of the over cookies. The fiancé approved of the cookies (we discussed the thin-ness of them) and others that were at the tailgate that I took them to liked them as well!

Another cookie success story.