Re too many bulbs. Or if you want an excuse to buy more. Margaret Roach has a very nice article in the NY Times on how to force bulbs to have inside the house during winter. And she skipped amaryllis & paperwhites for less common bulbs
Not to be a drag but the ingredients list references honey but I don’t see where you are supposed to add it to the recipe. My blondies came out incredibly undercooked after twenty minutes, maybe because I didn’t use a metal pan? I don’t claim to understand baking so could be something else.
You are not being a drag. You are being very helpful. I've added it in. As for them being undercooked at 20 minutes, that is entirely possible. There are a slew of variables that affect how fast something cooks, from oven temperature to temp of ingredients. When I give a timing, it's a guideline, so look for other clues. Does the center spring back when you touch it with a finger? Does it jiggle slightly. In the case of this recipe, if you use an oilier tahini or don't mix it properly before using it, that can also be an issue. In my notes, I mention both of these possibilities. I'm sorry for any issues you had. Feel free to pop them back in the oven until they're ready. And the missing honey will only impact some of the chewiness, but shouldn't be too much of a loss.
I updated it. Funny, because I was thinking about the recipe I was like, gosh, people should add as many chips as they like...but then I plum forgot to even put them in the recipe! Thanks for the reminder!
Noticed the same thing and immediately thought that you were simply giving us all carte blanche to use however much chocolate our hearts desire. Btw- that's quite a bit. I'm eager to try this out but will be waiting until the temps dip below 85 to turn the oven on. Ugh.
There isn’t an option to edit your comment, so I forgot to add:
My favorite school supply is Post-its. I have started writing my grocery list on a Post-it and sticking it to the cart handle at the store. Saves a lot of time for me- not having to look for it under an item I just put into the cart, or finding it where it floated to the floor when a hurried shopper raced by.
My son is 29 and living far away, so I have no back-to-school angst. But September is too warm to settle into fall yet, and I was distressed to see my local grocery with a HUGE display of pumpkins by the door! The tahini blondies I have made before are without any chocolate, so I may have to check out your version with some chocolate chunks- they look fantastic!
Love your photos with added personal touches; the flowers are beautiful, and it looks like we have the same pen! Happy writing!
I've never cooked with tahini before so this recipe goes into the Give It a Try stash. I'm a retired academic so going back to school no longer means anything to me. However, I just made a list of all the art fairs, Oktoberfests, Italian Festivals, theatre and musical events happening in September and October in and around St. Louis; most are free and easy to get to. This is what I love about retirement.
Marissa, coincidentally, sesame seeds are the one thing I keep accidentally buying even though I already have a ton. I had never considered making tahini with them! If one was to home make the tahini, would the ideal be heavy or light on the oil, assuming it’s well-mixed regardless?
Re too many bulbs. Or if you want an excuse to buy more. Margaret Roach has a very nice article in the NY Times on how to force bulbs to have inside the house during winter. And she skipped amaryllis & paperwhites for less common bulbs
Ohhhhhhhhh. Thank you...
Not to be a drag but the ingredients list references honey but I don’t see where you are supposed to add it to the recipe. My blondies came out incredibly undercooked after twenty minutes, maybe because I didn’t use a metal pan? I don’t claim to understand baking so could be something else.
You are not being a drag. You are being very helpful. I've added it in. As for them being undercooked at 20 minutes, that is entirely possible. There are a slew of variables that affect how fast something cooks, from oven temperature to temp of ingredients. When I give a timing, it's a guideline, so look for other clues. Does the center spring back when you touch it with a finger? Does it jiggle slightly. In the case of this recipe, if you use an oilier tahini or don't mix it properly before using it, that can also be an issue. In my notes, I mention both of these possibilities. I'm sorry for any issues you had. Feel free to pop them back in the oven until they're ready. And the missing honey will only impact some of the chewiness, but shouldn't be too much of a loss.
Hi!
How much chocolate do you add?
Chips or chunks from a bar?
Thanks!
I updated it. Funny, because I was thinking about the recipe I was like, gosh, people should add as many chips as they like...but then I plum forgot to even put them in the recipe! Thanks for the reminder!
Noticed the same thing and immediately thought that you were simply giving us all carte blanche to use however much chocolate our hearts desire. Btw- that's quite a bit. I'm eager to try this out but will be waiting until the temps dip below 85 to turn the oven on. Ugh.
There isn’t an option to edit your comment, so I forgot to add:
My favorite school supply is Post-its. I have started writing my grocery list on a Post-it and sticking it to the cart handle at the store. Saves a lot of time for me- not having to look for it under an item I just put into the cart, or finding it where it floated to the floor when a hurried shopper raced by.
Post-its are one of the great inventions of the late 20th c!
I love this take on the blondie, but I think you left out a critical ingredient from the recipe: the chocolate chunks! How much do you use?
I fixed it! I can't believe I left out the most important ingredient!
My son is 29 and living far away, so I have no back-to-school angst. But September is too warm to settle into fall yet, and I was distressed to see my local grocery with a HUGE display of pumpkins by the door! The tahini blondies I have made before are without any chocolate, so I may have to check out your version with some chocolate chunks- they look fantastic!
Love your photos with added personal touches; the flowers are beautiful, and it looks like we have the same pen! Happy writing!
LOL. I do like that pen!
I've never cooked with tahini before so this recipe goes into the Give It a Try stash. I'm a retired academic so going back to school no longer means anything to me. However, I just made a list of all the art fairs, Oktoberfests, Italian Festivals, theatre and musical events happening in September and October in and around St. Louis; most are free and easy to get to. This is what I love about retirement.
Marissa, coincidentally, sesame seeds are the one thing I keep accidentally buying even though I already have a ton. I had never considered making tahini with them! If one was to home make the tahini, would the ideal be heavy or light on the oil, assuming it’s well-mixed regardless?
Marissa, you have reached PEAK cookie!