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Exactly a year ago, today (Oct 1), I resigned from my last job.  blondies 094

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.  blondies 108
Having taken some time off allowed me to ahem, sleep, Smile 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!blondies 140
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.    
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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!blondies 115
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.blondies 105

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.


  • An original creation!

(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


~ 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.

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2. In a pot on low-medium heat, melt the butter.blondies 003
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.  blondies 007
4. Add the oil.blondies 008
5. Add the eggs and vanilla extract.  Mix well for a few minutes until the batter is light.blondies 010
6. Add the flour.  Mix until well combined, however DO NOT OVERMIX.blondies 012
7. Chop the raspberries.blondies 005
8. Add the raspberries and white chocolate chips. blondies 014
9. Gently mix for 10 seconds until the batter is well incorporated.blondies 015
10. Pour the batter into the baking tray.blondies 018
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.blondies 019
12. And voila.  Wait about 15 minutes before cutting them up.blondies 023
13. Cut and serve.blondies 127

blondies 092These 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. 

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.

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  1. These are cakey?! They look wonderfully fudgy. But it doesn't matter, cakey or not, these look perfect. Raspberry and white chocolate is my favorite flavor combination (maybe tied with peanut butter and chocolate!) and I have been looking for ages for a good recipe that didn't use a cup of butter. I will definitely be making these at some point! Thanks for the recipe. 🙂

  2. @Anonymous – WOW.. a double? That's awesome you combined banana with raspberries, must have been really good. Thanks!!

  3. Made a double last night. When doubling the sugar I substituted half with Brown Sugar and added 1 banana puréed. They were unbelievably awesome. Had to hide them from my husband!