Fast Restebacken: Blondies with raspberries and almonds

For me it will be a little calmer in the near future un . And if something is on the table, rather something quick, simple and like something from existing inventories. My pantry is well filled in this regard. If it comes to a natural disaster, I have to do any hamster purchases anyway. I have enough canned food for a long time. I do not even start on flour and other baking ingredients and I do not go any further into the about 15 bars of chocolate for baking.
But I digress.
The joyous reason for my cooking in the near future is an upcoming move! Yes, I pack my bags and take with me ...
Basically, I live in the most beautiful apartment in the world: new, stylish, modern, beautiful, easy-care, quirky underfloor heating, floor to ceiling windows, large terrace, the best neighbors of the world. And yet I miss something! The city! I live as rural as possible. It happens more often that you meet a coach in my street. On the "main street" you are already behind a tractor, are attached to the cows, which are led by the pasture. The bus can be seen a few times a day. The butcher has Mondays and over lunch too. To get to the highway you have to drive right through the forest.
Sounds like Heidi Idyll in the Voreifel, but I just miss the city. My friends and colleagues live in the city, many do not even have a car, and traveling by bus and train means over an hour's travel by public transport, depending on the location. In addition, I have to collect those at the train station 4 km away and therefore can not even drink a beer.
I prefer not to tell the cook-hungry among us how far I sometimes drive, just a bag of pizza flour or an Italian one Bread ...
When the old building dream came across in a perfect location and we were selected, we spontaneously decided to strike.
And I'm ready to go and I have to deal with colors, strokes, packing and just moving. I would not have expected that two weeks ago.
But before it gets boring (and I'll probably tell you enough about the new place, especially since I have an even bigger kitchen there), I'll come to Top back and start directly to bake my food and cook, so I pack as little as possible in moving box and take. It's enough to transport my cookbook collection ...
Of course, as a friend of American pastries, Martha Stewart's Cookies *, in which brownies and blondies are also served, lives with me.
And with " Rasberry Almond Blondies "you can consume super butter, flour, brown sugar, frozen raspberries (the freezer must be empty) and nut rests.
I took Martha's recipe as inspiration, but the quantities again defined itself, as well as the ingredients.
Therefore, here's my (not too sweet) recipe for about 20
Blondies with raspberries and almonds :
130g of soft butter
175g of brown sugar
Pith of 1 vanilla pod or 1 tsp vanilla extract
2 Eggs (size L)
200g of flour
1 tsp of tartar cooking powder
100g of chopped or sliced ​​almonds
100g of frozen raspberries
hire. some milk
Butter for the mold
Preheat the oven to 160 ° C.
Place a small baking tin of approx. 20 x 20 cm with parchment paper. Grease the baking paper well.
Beat the butter, sugar and vanilla until frothy until the sugar dissolves.If the dough is too firm, stir in some milk.
3/4 of the almonds with a wooden spoon under the dough.
Pour the dough into the pan and smooth.
Press the frozen raspberries into the dough irregularly and sprinkle with the remaining almonds.
Bake in the lower third of the oven for about 40-50 minutes. The cake may be a bit soft.
Let cool on a wire rack, then cut into 4 x 4 cm cubes.
By the way, the Blondie recipe is a wonderful one Restraining recipe.
Right now the whole thing with raspberries and almonds with salted macadamias in my oven.
TK-blueberries can be processed so synonymous and super safe chocolate anyway!
Then until next time, when I assert myself again as a practical remanufacturer and present a quick (canned) kitchen 😉
I've been aiming to be back at the end of October and times to conjure up really nice autumn dishes. Then I also want to devote myself to a revision of my Facebook appearance and maybe make something of my design again ...

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