Exactly a year ago, today (Oct 1), I resigned from my last job.
Looking back now I believe it was one of my best decisions I made since I was able to learn more about myself. Although I felt a tremendous amount of guilt resigning during these economic times, I could no longer keep going at a job that didn’t make me happy and was draining me mentally, emotionally, and physically.
Having taken some time off allowed me to ahem, sleep, and dedicate 100% of my time to my blog. As much as I loved my time off baking, cooking, sleeping, and watching “some” television, I realized after a couple months that I got bored being home, alone!
Staying home also gave me some insight about myself. I realized that I wanted to continue blogging, but only as a hobby until I see a real future with it. I realized that I needed some kind of social interaction while my husband was away at work. I realized that since my blog wasn’t making any money, I needed to get out there once again and earn. I realized that I actually do have a passion for what I do professionally and it wasn’t my time to quit just yet. And lastly, I realized I love clothes, bags, and shoes all too much to give up working. Trust me, it’s very hard to justify your spendings when you don’t have a job, and I HATE justifying my spendings! So yes, it was time for me to get off my ass, find a job, spend some money, and help the economy grow! More cash flow helps improve businesses, and in turn people are employed, and everyone is happy. Hey, that’s one way of looking at it.
As I look back in retrospect, I am in a lot happier place now… I’m much more confident in my abilities, I sleep like a baby without any phone interruptions, I have a more laid back working environment, and I get to work in the best city in the world which boasts some of the most amazing food, New York City! It’s a win all around! No regrets, none!
And now, blondies! My niece, Jasmin, helped me in coming up with the idea of using raspberries and white chocolate in these blondies. She’s a smart cookie. These blondies tasted wonderful and everyone in the family really enjoyed them. Please leave your feedback if you make these.
NUTRITION: Raspberries are an excellent source of Vitamin C and Fiber. In addition to Antioxidants, they are a good source of Folic Acid and Omega 3 Fatty Acids. Whole Wheat Pastry Flour adds some protein and fiber to these blondies.
MODIFICATIONS I MADE:
- An original creation!
APPROXIMATE NUTRITION PER SERVING (yields 16 squares)
- Calories: 140 cals
- Fat: 6.6 g
- Saturated Fat: 3.9 g
- Carbs: 20 g
- Protein: 2.1 g
- Fiber: 1 g
RASPBERRY WHITE CHOCOLATE BLONDIES (REDUCED FAT)
~ yields 16 squares @ 350 degrees using a 8″ x 8″ baking tray
~ fat and calories have been reduced since most blondies contain 6 tbsp of butter or more.
- Unsalted Butter – 4 tbsp (melted)
- Canola Oil – 1 tbsp
- Sugar – 3/4 cup
- Eggs – 2
- Vanilla Extract – 1 tsp
- Whole Wheat Pastry Flour – 1/2 cup
- White Flour – 1/2 cup
- Raspberries – 1 cup (roughly chopped)
- Ghirardelli White Chocolate Chips – 1/2 cup
1. Preheat the oven at 350 degrees and grease a baking tray.
2. In a pot on low-medium heat, melt the butter.
3. Once melted, turn off the stove and remove the pot from the stove. Add the sugar. Mix well for 3 minutes until the mixture is light and fluffy.
4. Add the oil.
5. Add the eggs and vanilla extract. Mix well for a few minutes until the batter is light.
6. Add the flour. Mix until well combined, however DO NOT OVERMIX.
7. Chop the raspberries.
8. Add the raspberries and white chocolate chips.
9. Gently mix for 10 seconds until the batter is well incorporated.
10. Pour the batter into the baking tray.
11. Into the oven for 30 minutes, however check the blondies after 25 minutes. Insert a toothpick inside the blondies to ensure it comes out clean.
12. And voila. Wait about 15 minutes before cutting them up.
13. Cut and serve.
OVERALL RATING: 4 / 5
These blondies were really good, however I felt they were a tad bit sweet. Next time I would probably lower the white chocolate chips from 1/2 cup to 1/3 cup. The blondies were very moist, but slightly on the cakey side. Overall the blondies were different and that’s why they were a huge hit in the house.
TELL ME: Have you ever had White Chocolate Raspeberry Blondies? If you make these please leave your feedback.