This week has been a rather quiet one for a change.
It’s also been reasonably productive.
I got a lot of my to do list sorted which was nice.
I spent most of my weekend in the kitchen working on some new recipes and enjoying the results of some old ones.
I also discovered the food network channel. A whole free to air channel of food shows! Sufficed to say I had that on in the background for most of the weekend. It definitely helped inspire me to work on some of my recipes.
I also did a little bit of crafting and worked on getting myself more organised.
My challenge for this week is to take this momentum and work on tidying up the house. I suspect it may not go so well but trying to procrastinate from it may lead to some interesting creative projects.
Sunday marks the 1st anniversary of this blog. I’m proud of myself for what I have achieved with it and I’m working on more ideas for the future. The first recipe and proper post for my blog was my basic brownies recipe. This week I decided I would expand a little on that recipe. This week I have made my Nutella and Raspberry Blondies. I hope you enjoy them.
Nutella and Raspberry Blondies
1 cup sugar
1 cup plain flour
3 tbs Nutella
3/4 cup fresh or frozen raspberries
Melt the butter in the microwave or over double boil.
Mix in the sugar, eggs and vanilla. Add the flour and mix until just combined.
Pour mixture into a lined square baking tin.
TIP: if you crumple the baking paper it fits into the corners of tin much easier.
Dollop the Nutella onto the top of the mixture in a few places then use a spoon or rubber spatula to swirl the Nutella through the Blondie mix. Scatter the raspberries on top.
Bake in oven on the bottom shelf for 40-60 mins of until the top is set and a little firm to touch.
Allow to cool in the tin for 5 mins the move to a rack. Allow to cool on rack for at least 5 mins before cutting up.
You can server them warm or let them completely cool depending on how you like them. They are very nice served with a scoop of ice cream or just on their own.
This recipe is really adaptable especially for dairy and gluten allergies.
Let me know if you give them a go.