{"id":1463,"date":"2009-06-30T16:00:39","date_gmt":"2009-06-30T15:00:39","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=1463"},"modified":"2009-06-30T12:21:07","modified_gmt":"2009-06-30T11:21:07","slug":"praline-almond-pistachio-and-chocolate-chip-blondies-recipe","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2009\/06\/30\/praline-almond-pistachio-and-chocolate-chip-blondies-recipe\/","title":{"rendered":"Praline Almond, Pistachio and Chocolate Chip Blondies Recipe"},"content":{"rendered":"

In the past 2-3 months, after moving house, having out-of-town visitors<\/a>, going on several<\/a> trips<\/a>, including Dublin<\/a>, it feels like things are starting to settle down again for me to be able to get into my (new apartment’s) kitchen – just in time for my trip to the United States next month!<\/p>\n

I’ll be there for BlogHer<\/strong><\/a> in Chicago and making stops in San Francisco, San Diego, and New Mexico (Alberquerque and near the Texas border at El Paso). If you’ll be at one of these places, I hope we’ll be able to meet! (I’m on Twitter as @rosso<\/strong><\/a>! Are you?)<\/p>\n

I have to be honest I wasn’t that familiar with Dorie Greenspan<\/a> until a few years ago when I noticed how often her name came up when bloggers talked about or posted recipes. When her Baking from my home to yours<\/a><\/strong> book came out, I picked it up, leafed through it as I always do with new cookbooks, and noted the pages of the recipes that interested me. At the end of this exercise, I had a list almost as long as her recipe index!<\/p>\n

So far, everything I’ve made from the cookbook has turned out great, and I still have a bunch of recipes waiting to be tried! The cookbook itself is beautiful and the recipes are accessible and I’ve personalized a few of them to be my own.<\/p>\n

I was obsessing recently about blondies<\/strong>, the cousin to brownies, and what I like to think of as a mix between a brownie and a cookie bar. Since I didn’t have any butterscotch or toffee chips around, I decided to praline some nuts to get some of that caramel flavor.\u00a0My version makes a much richer and darker blondie.<\/p>\n

This particular batch didn’t make it to my office. It almost didn’t even last an afternoon!<\/p>\n

What would you add to your blondies?<\/strong><\/p>\n

Praline Almond and Pistachio Blondies Recipe<\/h3>\n

\"Praline<\/a><\/p>\n

Note: Adapted from Baking, from my home to yours<\/a> by Dorie Greenspan<\/a>. The original recipe calls for butterscotch\/toffee chips, light brown sugar, and sweetened coconut. <\/em><\/p>\n

2 cups all-purpose flour
\n3\/4 teaspoon baking powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt
\n2 sticks (8 ounces) unsalted butter at room temperature
\n1 1\/2 cups packed dark brown sugar
\n1\/2 cup sugar
\n2 large eggs
\n1 teaspoon pure vanilla extract
\n6 ounces dark chocolate, chopped
\n1 cup pralined almonds, chunked\/chopped (make your own! see recipe below<\/strong>)
\n1\/2 cup pralined pistaschios, chunked\/chopped
\n1 cup shredded coconut<\/p>\n

    \n
  1. Preheat oven to 325F\/160C. Butter a 9×13 dish.<\/li>\n
  2. Mix flour, baking powder and soda, and salt together in another dish.<\/li>\n
  3. In a mixing bowl, and using a hand \u00a0or stand mixer, beat the butter until smooth and creamy. Add both sugars and beat until well-mixed, then adding one egg at a time. Add vanilla.<\/li>\n
  4. Add the dry ingredients at a slow speed until they are just mixed with the other ingredients. With a spatula mix the chocolate, shredded coconut and the pralined nuts.<\/li>\n
  5. Fold the batter out into the buttered dish, and bake for about 40 minutes, checking to see if a knife inserted will come out clean.<\/li>\n<\/ol>\n

    Other food bloggers make Blondies:<\/strong><\/p>\n