Most people attempt to eat more healthily in January after the extravagance and indulgence of the festive period. It seems that I am not following the trend, producing more cakes and cookies than I ever normally do, but do I care? No, not at all. I’m not sitting here stuffing my face with all my culinary efforts – they’re given to friends & family and taken into work for my colleagues to enjoy; if there’s one way to get the Docs to chill out a bit it’s to provide cake. Besides that I suppose I could call it ‘research’, I mean I’m never going to get my book near publication if I don’t cook am I?
My latest invention is butterscotch blondies, a wonderful alternative to the usual brownie. Blondies are often viewed as being a little sickly and over sweet, but despite the white chocolate, butterscotch chips and caramel these weren’t at all like that. In fact my mother who really doesn’t have a sweet tooth went back for seconds.
They’re lovely as a little nibble to have with a cappuccino or cup of tea, but I should imagine they’d be wonderful served warm with this ice cream. Now that would be a taste explosion.
The blondies will last for four days in an airtight container – providing you can contain yourself and not eat them all on the day of baking like we did