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Back in May, I baked a couple of things from Martha Stewart's Cookies
and realized that I wanted to try every cookie in the book. They all look delectable, are simple enough to create, and all together form a great cookie baking reference. Also, my co-workers have gotten accustomed to my habit of bringing treats into the office, so it was time to grab this book again. This time, I chose the gingerbread white chocolate blondies. Because they are bar cookies, the baking time is minimized. Beyond the time required, I didn’t think too much about this choice and had no idea what I would be unleashing by making them.
Seeing molasses in the ingredient list may have somewhat influenced my decision as I think I’m developing a molasses dependency. The homemade graham crackers made with molasses started it. Then, while making these blondies, I realized that molasses and salt causes a swirling in my brain just like the effect of caramel and salt. This recipe didn’t require an inordinate amount of salt, but it was somehow more noticeable than usual as it played with the molasses flavor. And, then, there’s the white chocolate. White chocolate has always held a special place in my appetite. I used a block of Callebaut which was chopped into chunks. So, molasses, gingerbread, and white chocolate all sounded good.
Apparently, they were, in fact, freakishly good. Everyone who tried one got that jaw-dropped look of wonder. After having a sample, Kurt is searching our kitchen for more, is sure there must be some hidden somewhere, and can’t believe I took them all to work. He might be right. I definitely recommend the book, but if you need some of these cookies before you can get a copy, the recipe is also online.
and realized that I wanted to try every cookie in the book. They all look delectable, are simple enough to create, and all together form a great cookie baking reference. Also, my co-workers have gotten accustomed to my habit of bringing treats into the office, so it was time to grab this book again. This time, I chose the gingerbread white chocolate blondies. Because they are bar cookies, the baking time is minimized. Beyond the time required, I didn’t think too much about this choice and had no idea what I would be unleashing by making them.Seeing molasses in the ingredient list may have somewhat influenced my decision as I think I’m developing a molasses dependency. The homemade graham crackers made with molasses started it. Then, while making these blondies, I realized that molasses and salt causes a swirling in my brain just like the effect of caramel and salt. This recipe didn’t require an inordinate amount of salt, but it was somehow more noticeable than usual as it played with the molasses flavor. And, then, there’s the white chocolate. White chocolate has always held a special place in my appetite. I used a block of Callebaut which was chopped into chunks. So, molasses, gingerbread, and white chocolate all sounded good.Apparently, they were, in fact, freakishly good. Everyone who tried one got that jaw-dropped look of wonder. After having a sample, Kurt is searching our kitchen for more, is sure there must be some hidden somewhere, and can’t believe I took them all to work. He might be right. I definitely recommend the book, but if you need some of these cookies before you can get a copy, the recipe is also online. 
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These look amazing! May try these this weekend with a drizzle of orange glaze.
ReplyDeletewhat a cool idea! they're like blondies for brunettes!! and the color on these is beauitful! i love gingerbread!! never thought about adding white chocolate... but yum!!
ReplyDeleteThese look excellent! I think I will also try your folded over eggs.
ReplyDeleteawesome bakes! lovely and amazing, so well captured. a really blondies!
ReplyDeleteAnother beautiful creation by Lisa!
ReplyDeleteI just made these yesterday, they ARE really good! And I love this book, I've made so much out of it.
ReplyDeleteThank you everyone! Big chunks of white chocolate make all the difference.
ReplyDeleteWow these look delicious!
ReplyDeleteGingerbread with white chocolate sounds like a great combo!
ReplyDeleteI wish I could reach through the screen and nab one......or two! ;)
ReplyDeleteoh my, it's that time of year again-gingerbread! white chocolate and gingerbread sounds like a great combination. i'm definitely going to try these the next time i make brownies :)
ReplyDeleteI tried making a few gingerbread cookies but not successful =P yours look so good... u r my cooking hero :D
ReplyDeletethere are certainly worse things to be dependent on--molasses is pretty tame. plus, i'm sure there's some nutritional value involved. :)
ReplyDeleteawesome bars--i'm loving the white chocolate most of all.
Sounds great! Will give it a try. Your photos are so beautiful. I luv it!
ReplyDeleteHi Lisa, your picture so great. I love to try to make it too..
ReplyDeleteBeen in such a gingerbready mood lately and I just happen to have a new bag of white chocolate that's dying to be put to good use. Sounds like I need to get Martha's cookie book, too. On the Christmas list!
ReplyDelete