I have felt extremely busy this past week… and a half– holy smokes it’s Tuesday! I’m not sure if I’ve actually been busy–the level of busy that I’ve felt– or not. Whatever. It’s all the same.
And then the time change! Goodness gracious. As if I hadn’t felt tired enough! And then all of this rain!
WHEN WILL IT END?!?!
Sorry. That’s a bit dramatic.
Regardless, I made these blondies last week and wanted to share them with you.
Mid-making I got into a heated discussion with my roommate who told me that a blondie was the same thing as a cookie which was the same thing as a brownie which was the same thing as cake. Butter-whipping, sugar-scooping Alyssa (das me) nearly had a heart attack. After she had one of these guys, she took it back…I think.
I guess that means that they were good.
When you love baked goods and your body hates wheat, life can be hard. Gluten-free flour substitutes just aren’t they same. They’re not bad, just different.
The beautiful thing about these blondies is that they’re made with almond flour (or almond meal) so it doesn’t require any substitutes. Almond meal is literally just almonds ground until they’re suuuuuuper fine. Kind of like flour…hence the name. You could even blanch almonds and make it yourself with a food-processor. But I am lazy so I just bought mine at Trader Joe’s.
If that wasn’t motivation enough, these blondies have macadamia nuts. If butter were a nut, it would be a macadamia. They’re smooth and light and unsuspectingly fattening. I don’t think they qualify as a “heart healthy” nut. They’re probably Paula Deen’s favorite. And they also pair amazingly with white chocolate.
And this white chocolate situation–yum. I know some people be hatin’ on white chocolate. Not me.
I’m going to be real with you right now. I’m lazy. The evidence:
- I took most of these photos on my iPhone.
- I didn’t have unsalted butter so…yup.
- I didn’t have corn starch so…we’ll get to that. Continue reading