White Chocolate Blondies ~ My Guest #6...Kavitha
It's like a dream came true for me when I could have all the lovely and talented, be it senior or junior food bloggers to guest post for me in my little space.
Foodies are everywhere and thanks to the platform called BLOG, which unites all of us together. When I started my blog back in 2009, I never had a single thought that this platform will grow and expand this large! I would say Food Bloggers are the most popular among bloggers and I'm so proud to be one of them.
Today, I have a wonderful friend as my guest. She is the foodie cum blogger at Foodomania, Ms Kavitha.
Her blog is one yummilicious space that you must visit when you blogwalk. She has various collections of recipes that can make you helpless on which to choose because everything looks so good and yummy! I'd sometimes just drool looking at her creations and forget to comment, lol!
Kavitha is a very famous food blogger. The large number of followers, on both her blog and FB says it all. But being famous did not stop her to make her very first guest post, that too on my space! Now, how cool is that!
I was so happy when Kavi, as I fondly call her, replied my invitation saying she would send me her guest post as soon as she's back in town. Her kind and friendly approach impressed me alot.
Kavitha has sent me her scrumptious White Chocolate Blondies recipe to be shared here, with my readers. Be prepared to a lovely write-up with pictorial recipe by Kavitha of Foodomania ;)
Greetings to all you readers of Love2cook-Malaysia! :-)
I’m Kavitha, a passionate food blogger amongst other things. I am a SAP certified consultant, (Chartered Accountant) and a Master’s degree student of Commerce (currently in the final year of college). Despite my crazy schedule, the only thing I look forward to every single day is cooking OR writing about the food I cook OR talking to amazing food bloggers who inspire me to do better every single day. Besides food, I also write at Natyakriya (www.natyakriya.com), a one-of-a-kind Indian Classical Dance Blog.
Sri wrote to me some time back inviting me to do a guest post on her blog. The fact that this was the first time someone had asked me to do a guest post was enough reason for me to say yes! Moreover, I’ve been an ardent follower of her blog for the past one year. Don’t you just love the amazing food photographs that Sri shares with all of us? Despite being a vegetarian, I spend hours oohing & aah-ing at her Chicken stir fry or Thai style Prawns. Not that I’m ever going to eat them. But the sheer beauty of the photographs pulls me to all her recipes!
Coming to this recipe, I’m sure I wouldn’t be able to do it justice like the way Sri would. I’m still an amateur photographer and the pictures may not entirely speak volumes about the recipe. So you’re going to have to take my word (and the words of 25 people who ate it) for it. This recipe is quick, easy, egg-free and downright decadent! Yes, I promise the cake will turn out great even without the eggs!
WHITE CHOCOLATE BLONDIES
1 1/3 cup All Purpose Flour (sift once)
1/3 cup Brown Sugar * (adjust for sweetness)
1/3 cup Powdered Sugar * (adjust for sweetness)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/3 cup Vegetable Oil
1/4 cup Yogurt
1/2 cup Milk (I used whole milk)
1/2 cup White Chocolate Chips (or chop white chocolate slab into tiny pieces)
1 tsp Vanilla Essence
*Alternatively, you can use 2/3 cup of brown or regular sugar alone.
1. Take 1 spoon of flour, add it to the chocolate. Mix & set aside. This helps the chocolate to distribute evenly throughout the Blondie & not sink to the bottom
2. Add both the sugars, baking powder, baking soda & salt to the flour.
3. Mix well and set aside.
4. Add oil, yogurt, milk & vanilla essence to a mixing bowl.
5. Beat well to mix the milk with oil.
6. Add the flour mixture little by little,
7. Make sure to incorporate all the flour into the wet mixture.
8. Add the White chocolate mix to the batter.
9. Gently fold in the chocolate chips / chunks into the batter.
10. To a greased & lined 8X8 baking pan, pour the batter in and even out the top.
11. Bake @ 150 C / 300 F for 35-40 minutes or until the cake is fully cooked through. Best way to tell is to insert a toothpick or dry piece of Spaghetti into the center. If it comes out clean without leaving any wet batter, it is done.
12. SUPER IMPORTANT: Let the Blondies cool down to room temperature, for at least 1-2 hours before slicing. If you hurry, the Blondies may start crumbling (like a few of mine did!)
Note of Thank You.
Dearest Kavi, thank you so much for a superb guest post ma and for your sweet compliments about me :) I really appreciate your time and effort in sending me this recipe not forgetting your droolworthy pictures! I don't have the patience to shoot stepwise pictures dear. It's a true honour to have you here as my guest. Glad to have known you through Bloggywood and thanks for the loveliest cyber-friendship all these years! May God bless you with everything you wished for in life.
Guest #1 ~ Amelia ( Pineapple Tarts )
Guest #2 ~ Veena ( Agar-agar Milk Pudding with Chia Seeds )
Guest #3 ~ Rafeeda ( Baked Chicken, Kerala Style )
Guest #4 ~ Jay ( Kashmiri Pulao )
Guest #5 ~ Marsita (Rendang Pedas Ayam Kampung)