I won't call this recipe a failure because it really tasted good. I can't quite call it a success because it does not look like the photo in the cookbook. So, I am anxious to see the Blondies of other TWD bakers.
Tuesday, July 27, 2010
TWD Chewy, Chunky Blondies
I won't call this recipe a failure because it really tasted good. I can't quite call it a success because it does not look like the photo in the cookbook. So, I am anxious to see the Blondies of other TWD bakers.
I've made them several times before and they have usually fallen on me. This time, they didn't fall very much and looked better. They always taste great, so I certainly don't mind. Looks great here, though!
ReplyDeleteMine fell too, and look much worse than yours do.
ReplyDeleteI just love this recipe.
Even if they fell they still look delicious. :)
ReplyDeleteI think your brownies look perfect! Just gorgeous.
ReplyDeleteThese look great! Mine didn't look like the ones in the book, either, but they sure disappeared quickly--both times I made them. I'm glad you got some needed information from Dorie and that you're going to keep working on the recipe.
ReplyDeleteYour blondies look fine, not fallen at all. And they tasted good, right? That's what counts.
ReplyDeleteGlad you didn't give up on them.
I think they look great! I can't even tell that they've fallen. And it's true, it's the taste that counts.
ReplyDeleteI think your blondies look great! Kudos for tweaking it and not giving up!
ReplyDeleteLooks aren't important -- just eat them before anyone sees them!
ReplyDeleteMine fell as well. So what can I do to prevent that next time? Please fill me in. I would love to try them again and have them come out perfect. I think yours look great.
ReplyDeleteOoh my, yours look irresistable. Mine dipped in the middle, seriously dipped. I could call them sunken ship bars. But good, they were.
ReplyDeleteI think they look great, and I think once they are baked they are supposed to sink back down a little. Is that what gives them great chew and goo? I don't really know, but they're sure good, huh!
ReplyDeleteI think your blondies look great! I only lived at high altitude (Boulder, CO) for about 9 months, and cooking and baking drove me crazy. Good luck with your experiments!
ReplyDeleteHmmm, Cindy they look pretty successful to me. I think you did very well. Pretty sure I would be bumfuzzeled by altitude baking. Great job keep it up.
ReplyDeleteAmyRuth
they dont look like they dropped much in those pics! I think they look fabulous! These were so good!!! My favorite recipe in the book!
ReplyDeleteYour blondies look great. I'd never have known about the high altitude problems.
ReplyDeleteThese look delicious! I'll have to give them a try.
ReplyDeleteI think your bars look great. Mine were taller on the edges then they were in the middle, but no matter what part I tried, they were delicious!
ReplyDeleteTHOSE look fantastic. ANd they were delicious.
ReplyDeleteMy blondies sank in the middle and so yours definitely looks much better. :-)
ReplyDeleteHigh Altitude problems sound fascinating. I live at the bottom of a valley I wonder if low altitude is also a problem. Must remember that the next time a cake comes out flat! They look gorgeous though and how sweet of Dorie to respond.
ReplyDeleteThey look fine from here...very nice and the white chocolate chips add a very nice extra something as well. I think these could go on the August list for the family do!
ReplyDeleteThese were a little trick to get baked all the way through, but I baked them longer and they didn't fall much at all. They were really good! Thanks for baking with me this week.
ReplyDeleteYour blondies look perfect from here! The only thing that matters anyway is how fabulous they are. :D
ReplyDeleteYou can never add too many chocolate chips, if you ask me. They still look delish.
ReplyDeleteAre these the beats in your header?
ReplyDelete