Store, covered, at room temperature, up to 5 days.
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Rating: 1 stars
I have the recipe from the Everyday Food magazine and it calls for 4 teaspoons of baking soda. I thought this sounded wrong but I decided to follow the instructions. They were terrible! Never trusting these recipes again. I’m going to follow my better judgement. Very disappointed to have to throw out an entire batch of bars.
Rating: 4 stars
very good, easy to make! one commenter said that these were a bit bland, so i went ahead and added a butter almond flavoring and 1T fresh grated orange peel. pizzaz!
These blondies are in the oven as I write. I made them following the directions in Sarah Carey's video in which she uses 4 tsps of baking soda. Since I put the pan into my oven I've been looking for a print version of the recipe to save & now that I've found it I see that the printed recipe only calls for 2 tsps of baking soda! Which is right? Neither the printed recipe nor the video mention any preparation for the pan, although Sarah Carey uses parchment paper that appears to be greased. Help!
The high amount of baking soda makes the dough rise up quite a bit, like a puffy cookie. But I couldn't taste the baking soda.
I made these tonight with dried cranberries in place of the dried cherries. I also used 1 cup mini chocolate chips. I noticed the texture seemed too chewy which is why I went back to check the ingredients and realized my mistake in using 3 eggs instead of 2, but other than the texture you couldn't taste the extra egg. They seemed bland. Needed more salt? Higher quality butter? Add cinnamon? Not sure but they were just okay. Since I messed up the egg I'd be willing to try again.
I want desperately to make this recipe but am put off by the amount of baking soda. Is this a misprint? Never saw so much baking soda in a recipe in my life.