Monday, July 30, 2007
My Improvised Blondies
I was inspired to bake some blondies recently after practically drooling over Joe's Maple Butterscotch Macadamia Nut Blondies which he posted on his website, Culinary in the Desert, last week. I loved how he used toasted macadamia nuts (one of my boyfriend's favorites), and maple extract in the recipe to create a blondie with a little kick in it. Well, I was determined to follow the recipe to a tee so on Sunday, I set out in search of the ingredients. I went to my local Trader Joe's where I picked up the macadamia nuts but could not find any maple extract. Still determined, I headed over to Pavillion's where once again, I struck out in finding this apparently elusive item. They carried the ubiquitous vanilla extract of course, I spotted a few bottles of almond extract, and heck, even rum extract was on the shelf, but no maple was to be found. I asked the friendly store clerk who politely asked me if I tried Trader Joe's yet? I smiled and nodded. Feeling let down, I drove home. It was a hot day and I really didn't feel like driving to a third store so I decided to make the blondies anyway using...maple syrup! I know what you're thinking. It's not the same. It's definitely not as potent as the extract. But you know what? The blondies were a hit nonetheless. First of all, they smell delicious. I wish this could be a scratch and sniff entry because then you'd know what I'm talking about. The taste of the blondie is rich and chewy with hints of maple and butterscotch. Sure I'm still on the lookout for some maple extract, but in the meantime, I think I'll have another blondie.