Sometimes this whole food blogging business can be downright painful. See, I’m sitting here at my computer, remembering what these blondies smelled like as they were baking…like buttery, caramelly, brown sugary goodness, straight from the heavens. And now instead of writing, I’m just staring at the crackled tops of these bars, thinking about their perfectly chewy edges and just how addictively sweet/soft/salty/crunchy/chewy they were .
See, I’m remembering all of this. I made these over a week ago and now, as I’m finally getting around to writing about them, they are loooooong gone. I’m sitting here, tweaking photos, writing about these beauties, and they’re nothing but a memory. A beautiful, beautiful memory. It’s painful, I’m telling you.
But, as difficult as it may be (mostly because my keyboard is now covered in drool), I’m going talk about these blondies because they were simply too good not to share. They’re just your basic blondies with a few special touches–browned butter, dried apricots, and a handful of salted pistachios. Those little extras are enough to transform a simple bar into an “I want to eat the entire pan right now” treat that I can’t get out of my head and soon you won’t be able to get out of yours. Consider yourself warned.
Just writing the title of this post, I feel like a maniac. How on earth do you even punctuate such a cookie concoction?
What started with a simple cheese plate has led to so much more.
There was a winter, quite a few years back, when I was rarely without a jar of these biscotti on my kitchen counter. I was a total addict, eating them every morning with my caffè latte, cleaning up crumbs mid-afternoon, dunking them into my bedtime tea. And then, my morning coffee habits changed and they fell off my radar. But only temporarily. Thank goodness.