Blondies, cookies and mealie bread

March 12, 2012 in Uncategorized


I was searching for a good blondie recipe last week as it is something I haven’t made it yet and I found some background on Wikipedia: Blondies are a brown sugar based dessert bar resembling the traditional chocolate brownie. They are baked in a pan in the oven similar to how traditional brownies are baked, then cut into rectangular shapes for serving. They are sometimes referred to as blonde brownies, although are based from brown sugar, unlike brownies made with cocoa.

I have been looking for a way to combine dried cranberries and white chocolate for a while now as it sounds like a good combination and this blondie recipe found on gave me the perfect base from which to experiment from. I just replaced the cup of chocolate chips at the bottom with a chopped up 100g bar of Cadbury Dream chocolate and about 125ml of dried cranberries. I also drizzled another 50g of melted chocolate over the top once it had cooled. Yum!



  • 1-1/2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips or 100g chopped chocolate and 125ml dried cranberries/nuts/choc chips


  • In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: about 12 bars

But this would never be enough in our house. This would probably only make it to Sunday tea time. “What about the rest of the week?” my family asks. I usually make a batch of cookies or crunchies on the weekend to sort out the weekday munchies so that made me scratch around in the cupboard to see what ingredients I had that could guide my choice in the huge stock of recipes I have copied and pasted from the internet. I noticed I had about 100g left of a Cadbury’s choc mint chocolate left and about 80g of Dark Chocolate. Since my exploration into Lindt, normal chocolate doesn’t really satisfy anymore so I decided to sacrifice about 50g of Aero Dark chocolate too. I chopped this all up in my trusty food processor and added it to:

Choc-chip cookies (Martha Stewart)


  •     2 1/4 cups all-purpose flour
  •     1/2 teaspoon baking soda
  •     14 tablespoons (about 210 grams) unsalted butter, room temperature
  •     3/4 cup granulated sugar
  •     1/4 cup packed light-brown sugar
  •     1 teaspoon salt (I left this out – cause I don’t like salty cookies)
  •     2 teaspoons pure vanilla extract
  •     2 large eggs
  •     2 cups semisweet and/or milk choc chips ( I used two slabs of cut up dark & mint choc)


1.Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. I then placed this into the fridge in some cling wrap as it was far too hot to keep the oven on while I baked these off. It worked out brilliantly because I baked off about 2 batches after the sun set and we have cookie dough in the fridge for whenever the craving hits again.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Now generally I do try to include some savoury baking into the mix just to keep the blog balanced (yeah right, still leaving heavily towards the sweet) and made some Mealie Bread (I think Usha blogged this a while ago? Not sure). It worked out well and the family enjoyed having something to snack on while I was making Pizza in my swimming costume. Yes, from scratch, dough and all, in 34 degrees on a Sunday afternoon.


1 tin creamed sweetcorn

2 eggs, beaten

Pinch of salt

¼ cup warm milk

30gr margarine, melted

Another 30gr margarine, melted

350gr self-raising flour

½ teaspoon paprika

 Preheat the oven to 170C.

Spray and cook muffin pan

Mix the corn, eggs, salt, milk and 30gr margarine.

Add the flour and form soft dough.

Half fill the muffin pan.

Bake in the oven for about 45 minutes or until brown.

Remove from the oven and brush with the other 30gr melted margarine.

Serve warm.

So, all in all, it was quite a productive baking weekend and I even managed to sort out my kitchen which was getting completely out of hand in terms of storage.

I hope you will leave a comment and maybe at some point this week I will eventually sort out my subscriber button and maybe even get this blog onto Pinterest

1 response to Blondies, cookies and mealie bread

  1. Yum, I love warm Mealie Bread dripping with butter! *sigh*

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