Blondies:Take a bite into heaven

The day started off great,woke up decided to finally use that ready graham cracker pie crust which has been staring at me every time i enter my kitchen.It is always hard to find a good recipe and to stick to it,when the options are endless,hence i usually check for one prominent ingredient i already have an sorta plan the dessert around that.The toughest part about baking in Guyana is finding ingredients,it feels more like a treasure hunt.Requires many recipes with varying ingrdients,soo that if you don't find heavy cream you don't have to go home empty handed and eat a spoonful of sugar just to fulfill your sweet craving.After checking up in 4 supermarkets (the only 4 in town you can use the term "super" to describe) and failing to find the ingredients for the cheesecake planned i changed recipes.(Sorry pie crust you can keep staring,it's not you it's me)

Today i made blondies,the white chocolate version to the traditional brownie.A favourite personal favourite to my father,but due to this one cake i had developed a fear of using eggs in cake.I can handle cakes without sugar,but the one thing that i have noo tolerance for is cake that tastes like raw egg,it is cake suicide.Eggs are soo dangerous that i have a friend who's oreo cheesecake exploded in the oven because he used too many eggs,still turned out to be a pretty awesome cake,yet i am traumatised.Now this recipe was a bit more difficult because it is naturally pretty dry because there is no use of water or milk and asks for 3 eggs which helps hold the cake together but does'nt have a stronger flavour to camoflauge it.I made a few edits and left everything in the hands of the cake fairy.And my did she do wonders it turned out amazing,not too dry,not at all tasting like an uncooked egg.It was just right.

Recipe

I found the recipe on the food network website :Almost-Famous Maple-Butter Blondies on the Food Network.

The corrections i made were:
1.I added hershey's carmel topping about 1 tbsp to the batter,this made it a bit sweeter but also helped hide the lingering taste of the eggs on your taste buds.You can use any type of sauce,i would'nt recommend chocolate since the flavours of the cake are very subtle and sweet,by adding chocolate sauce your taste buds could go into a state of shock.

2.I used normal dairy milk white chocolate,now the recipe asks for your to cut it in chunks,the thing i've learnt is chocolate usually burns when it is baked and i am still trying to learn how to stop that from happening,but until i get there i normally shred or grate the chocolate so it's easier to melt,when white chocolate is baked if ur lucky it turns into crunchy gooey pieces that add a good texture to the cake,but since this recipe already had walnuts thats enough texture for one cake.

3.While cooking the topping i added about a quartes cup of the white chocolate pieces just because it adds to the richness of the cake and i love chocolate,the more the merrier.

4.Instead of using ice cream i used whipped cream topping,now be very careful with this,because if after you have sprayed on whipped cream you pour on the sauce but its hot,your gonna have a chunk of milk on your cake,and thats something no amount of damage control can fix.

5.Be veryy careful when cooking the sauce because after it is cooled the butter usually seperates from the carmel soo just heat it up give it a stir and it should be back to new.But if the sound of that makes your lazy bones say "hellll nahhh" just make the sauce less thick when cooking it,which means you should takes it off the fire while it still has the consistency of melted butter.

And finally just fix it all up on your plate instagram,facebook your masterpiece and dig in