Key Lime White Chocolate Macadamia Nut Blondies

Key Lime White Chocolate Macadamia Nut Blondies

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I really am obsessed with this combination and decided to turn it into a blondie for a Cinco de Mayo party I’m headed to this weekend. I had a bite of one this morning and the lime is really getting more pronounced than it was last night which is exciting since I wasn’t sure if it was lime-y enough. Delish! Can’t wait to share these!

I was excited to use my new microplane to zest the limes. A fun fact I learned at a cooking class was that the microplane is the specific length that it is to be able to run a lemon lengthwise down the length of the board (or whatever you want to call it) and zest a lemon from tip to tip in one pass. So you just sorta rotate your wrist slightly to make sure you cover the full surface of the lemon (or lime in this case). The point being that you aren’t zesting a tiny section at a time on a box grater/zester and potentially zesting over the white patches which would give you a more bitter zest. Make sense? Ha, probably not! I’m sure someone online somewhere has a much more succint explanation. Either way you slice it zest it, it’s a fun tool and worth the money. I also juiced my lime over it and just turned it upside down and rested it over the edges of the bowl and let it catch the seeds and pulp that came out of the lime as I juiced them.

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Ingredients

1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 tsp vanilla
juice of 2 key limes
zest of 2 key limes
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup macadamia nuts, chopped
1 cup white chocolate chips or chunks

Directions

1. Preheat oven to 350 degrees.
2. In a bowl, cream together the butter and the sugars until light.
3. In another bowl combine flour, soda, and salt.
4. To the butter and sugar mixture, beat in the eggs one at a time. Add vanilla and lime juice, beating until smooth.
5. Slowly add the flour mixture to the butter mixture, beating until combined.
6. Stir in zest, nuts, and chips.
7. Spread into the bottom of a greased 9×13 baking dish and bake for 17-20 minutes or until golden brown.

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