Saturday, August 22, 2009

Take a piece of my heart, and other bad heart puns

If you have been following us on Twitter, you may have noticed one tweet that read, "Screw you foodgawker!". It's rather self-explanatory; Nat and I heart food porn available on FoodGawker and TasteSpotting. These sites have to have the highest standard of photos so that people would actually want to gawk at them (therefore becoming food porn).

While that's absolutely wonderful for viewers, it sucks for people like us who have no patience for food photography. Sure, I'm currently taking a University course in photography, but food photography is a whole other skill.

Anyway, this post is another big "screw you" to FoodGawker and TasteSpotting, because before you stand the most unflattering and technically-incorrect photos I've ever taken. The photos really do injustice to the blondies I've baked though. So don't let the ghastly photos fool you, these blondies are really worth trying...

Stuck inside your heart-shaped pan

Can you tell I took this photo at night under unnatural lighting?

Broken heart

White and Dark Chocolate Chip Peanut Blondies
(Recipe adapted from
Cupcake Rehab)


  • 1 cup plain flour
  • 1/4 teaspoon baking soda
  • 1/2 cup salted butter
  • 1/2 cup soft brown sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1/4 cup salted roasted peanuts
  • 1/4 cup dark chocolate chips
  • 1/4 cup white chocolate chips
  • Extra salted roasted peanuts
  • Extra white and/or dark chocolate chips


  1. Preheat oven to 180° C. Line an 8″x8″x2″ metal pan with baking paper.
  2. Whisk flour and baking soda in a medium bowl to blend.
  3. Melt butter in a heavy large saucepan over low heat (or use a microwave). Remove from heat; add sugar and whisk until smooth.
  4. Cool mixture for 2 minutes, then whisk in eggs and vanilla.
  5. Using a flexible spatula, stir in flour mixture, then peanuts and chocolate chips.
  6. Spread batter in prepared pan. Sprinkle with extra chocolate chips and peanuts.
  7. Bake blondies until golden, tester inserted into the center comes out clean, and edges just begin to pull away from sides of pan; about 30 minutes.
  8. Cool completely in pan on rack; then cut into 16 squares and serve.

Print-friendly recipe here.

The blondies came out a tad dry but they tasted good. So don't be disheartened to whip up a batch, just have the patience (and the skill) to take proper photos.

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