Recipe for… BLONDIES!!


Again another favorite recipe of mine, and not only my favorite, but also a winner at my work as well as my husband’s work. Blondies are the white version of brownies.

In this Australian recipe a key ingredient is macademia nuts. Delicious! The recipe says you have to use unsalted macademias, but I can never find unsalted macademias easily, so I have always used salted macademias, and I really like the tasted of the blondies with the salty taste that comes now and then.

The ingredients for a 20 x 20 cm ovendish:
175 grams of white chocolate, chopped
115 grams of unsalted butter, chopped into squares
100 grams of sugar
2 big eggs, whisked
0,5 teaspoon of vanilla essence
130 grams of flour
0,5 teaspoon of baking powder
150 grams of macademias, chopped
100 grams of white chocolate, chopped

How to make the blondies:
Preheat the oven at 180 degrees celcius
Melt the 175 grams of white chocolate and the butter. The recipe says au bain marie but I just use the microwave…
Pour the chocolate/butter mixture into a big bowl and add the sugar. Whisk with a wooden spoon.
After that add the eggs and whisk. It doesn’t matter if there are any lumps. Add the vanilla.
Siff the flour and bakingpowder and stir through the mixture.
After that, add 100 grams of white chocolate chopped into pieces, and and 100 grams of the chopped nuts.
Put the mixture into a greased oven dish, and sprinkle the rest of the nuts (50 grams), on top.

Bake for 20 to 25 minutes, until golden brown and a wooden toothpick comes out almost clean.

Let the blondies cool before taking them out. They should still be a little bit soft and moist.




175 gr chocolate blanco, picado
115 gr mantequilla
100 gr azucar
2 huevos grandes batidos
0,5 cucharilla esencia de vainilla
130 gr harina
0,5 cucharilla levadura en polvo
150 gr macadamias picadas
100 gr chocolate blanco picado

Fundir 175 gr chocolate blanco y 115 gr mantequilla. (Microonda)
Mezcla en un tazón grande
Añadir los huevos, y mezclar todo con una cuchara de madera
Pues, tamizar la harina y añadir a la mezcla
si todo está bien mezclado, añadir el chocolate blanco (100gr) y 100 gr de las macadamias
poner la mezcla en el molde y añadir 50 gr acadamias picadas.
20 – 25 minutos en el horno hasta que la masa esté dorada

Primero deje enfriar completamente antes de obtenis del molde.

Buen provecho!


Homemade Healthy Chocolate and Mint Icecream – Recipe


Another winner, this one is!! I have been experimenting with frozen bananas as a base for icecream. Take a banana, cut it i to slices and freeze it overnight.

The next day you take the banana, add some (soy, nut or regular) milk, some agave sirop, nutbutter and some nuts of chocolate (or both), put this all in a foodprocessor and there’s your icecream! Some people call it a softserve because it is a little softer than regular icecream. But you could also put it in the freezer for half an hour to let it freeze a little bit more.

Anyway, a lot of combinations with banana as a base are of course possible, with fruit, cacoa and/or nuts.

But, I find that you always keep tasting the banana flavour, which is ok if you like bananas, but I sometimes just like a different taste!

Last week I went to my favourite kitchen supply store and I found a bottle of mint essence. And as I have always loved eating mint-icecream when I worked at Rotterdam’s famous Italian icecream shop called “Capri”, I decided to try and make mint-chocolate-chipicecream using frozen banana as the base or the icecream.

So I did! I took two frozen bananas, added some almondmilk, some agave sirup, quit some chopped up dark chocolate (>70%), and some mint esstence, and there it was, a lovely bowl of mint icecream! My favourite! When I made the icecream for the second time, I used just one drop of green food colouring to make the icecream look a little more attractive.

And here’s the picture!


Chocolate Fudge


After making a banoffee pie last week, I found out that condensedmilk isn’t that hard to work with as I thought.

And because there was another can of condensed milk calling me from the cupboard, I decided to make fudge!

I had some dark chcolate in the fridge and enough nuts, raisins and cranberries, so I warmed the condensed milk, melted the chocolate in the condensed milk and after that I mixed in the nuts, raisins and cranberries.

about an hour in fridge, and…. DONE!

My colleagues will really love me tomorrow… 😉


Ultimate comfort food: Blondies!


My all time favorite sweet pastry, and not only mine: I have shared this recipe with colleagues, friends and friends of friends, and people ask me to make them on just about every occasion….

Blondies.  Brownies but with white chocolate instead of dark chocolate. And with macademia’s. The world’s greatest nuts!!

They actually are surprisingly easy to make, my blondies! You just need buuter, a lot of white chocolate, macademia’s obviously, some flour, eggs and baking powder. Just a stir and in the oven they go!

And the taste: Sweet, a bit salty because I always use salted macademia’s, and they just melt in your mouth. Devine!!