Comments on: Caramelized vanilla blondies.

By: Knead to Cook

Knead to Cook — Thu, 05 Feb 2015 13:17:22 +0000

Amy, that’s so odd! I’ve never had an issue. Are you using fresh brown sugar (soft and pliable) and using real (better quality) butter? Try it heat over low heat and whisk constantly. Low heat may be the key. Let me know how it goes. Robin oxo

By: Amy

Amy — Thu, 05 Feb 2015 02:48:36 +0000

hi, these look amazing and sound wonderful. Could you share how you melt the 4oz of butter with the 1 and 1/2 cup of brown sugar. Both times I have tried it now I seem to do something wrong.it seems like the while some sugar is getting hot too quickly, some is still not melted in. Then, when I have it all finally melted it’s smells like it’s burning. I am whisking away at it all the while. Tonight when I poured the contents into the mixing bowl the butter brown sugar hardened into lumps. I would love some help, if you have any to offer. Thank you!

By: Knead to Cook

Knead to Cook — Wed, 29 Jan 2014 21:09:36 +0000

Melinda, Oh I’m so glad and my husband is allergic to cocoa and can’t have chocolate. Pop back daily or sign up for my newsletter. I post recipes daily oxox

By: Melinda

Melinda — Wed, 29 Jan 2014 21:02:14 +0000

Thanks so much for this recipe which I found when you were still posting on FB–I miss you in my newsfeed! At any rate, my husband who needs non-chocolate snacks in the evening absolutely loved these. I inhaled a few myself. I couldn’t find the butter you recommended in my local grocery store so just used what I had and these were absolutely divine. I’ll be adding this to my “repeat often” list.

By: Dina

Dina — Thu, 05 Dec 2013 23:36:22 +0000

great idea! these look amazing!

By: Knead to Cook

Knead to Cook — Thu, 05 Dec 2013 14:41:55 +0000

I haven’t doubled it and only make one batch at a time however the way the fly out of my kitchen I should. I will report back

By: Virginia

Virginia — Wed, 04 Dec 2013 21:04:03 +0000

Can this recipe be doubled?