278605 Mon Jul 04 04:27:33 -0700 2005 7 31 Home Cooking 0 1475093 I have a craving which has turned from White Chocolate Macadamia Cookies, to Blondies with Macadamia's (not that I have had a Blondie before but they sound very good). I cound the recipe below, which I am more than happy to try if nothing else comes up, but as usual, thought that a Chowhound tried and tested would be my first preference :-) TIA, Naomi Link: http://www.recipegoldmine.com/cookbrown/cookbrown169.html Mon Jul 04 04:27:33 -0700 2005 0 naomi 1 1475094 There's a blondie recipe in the latest issue of Cook's Illustrated. I'd love to tell you how it is, but I'm in Phoenix, and when it gets hot enough that you're thinking of baking stuff by just running it outside for a little while... Mon Jul 04 04:49:14 -0700 2005 1475093 0 JK Grence (the Cosmic Jester) 2 1475138 I searched the Cooks Illustrated site, but it's members only and we can't get the magazine here... I'm in the midst of the Australian 'winter' which is why I guess I'm in baking mode :-) Mon Jul 04 17:59:46 -0700 2005 1475094 0 naomi 3 1475152 You can buy one month for 3.95 and print out all the recipes you want. You might even find you want to keep it, its a great resource. -Becca Mon Jul 04 22:16:40 -0700 2005 1475138 0 Becca Porter 3 1475200 The membership to the website is very much worth it, I believe it's about $33.65 AUD with the current exchange rates. Tue Jul 05 13:52:05 -0700 2005 1475138 0 JK Grence (the Cosmic Jester) 1 1475141 I can tell you..the blondie recipe in Cook's is EXCELLENT. In fact, just took some out of the oven. Have made it half dozen times and prefer the version w toasted coconut. Love 'em!!!! Mon Jul 04 18:35:46 -0700 2005 1475093 0 Shaebones 1 1475264 I third (or more) the recommendation for the Cook's blondie recipe. I actually tried it first using their Baking book, and was suprised when the most recent magazine came out with the same recipe. There was only one small modification. In the Cook's Baking book, the recipe calls for white chocolate and semi-sweet chocolate chips, in addition to the chopped, toasted pecans. In the recent magazine of Cook's, they say you can use either white chocolate *or* semi-sweet, or a combination of them both. My advice is to use both. The white chocolate adds to the overall flavor, and the semi-sweet helps give it that punch of chocolate that even those of us dedicated to the flavors of caramel and butterscotch can appreciate. Sorry I don't have the recipe with me now, but if you are desperate, I can go home and get it and then transcribe it here...but I would say to get the subscription and have access to the treasure trove that is Cook's Illustrated online. Tue Jul 05 21:00:50 -0700 2005 1475093 0 LAmonkeygirl 1 1475267 Thanks for your replies everyone, it seems the consensus is to try the Cooks recipe. I'll investigate and give it a go. Thank you. Tue Jul 05 21:08:31 -0700 2005 1475093 0 naomi