Dirty Blondies

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We've all heard about slutty brownies by now, haven't we?  If not, you must have been living under a rock with your fingers in your ears, singing.  For you rock dwellers, a slutty brownie is a layer of chocolate chip cookie dough, a layer of chocolate oreos topped with a layer of brownie batter.  Filthy right?  Well what about the blondes, they can be just as naughty.  Enter the Dirty Blondie!!

Dirty blondies, the naughty blonde sister of the slutty brownie.

These trampy blighters are just as bad as their slutty cousin, maybe even a touch naughtier!  Here we have a layer of white chocolate chip cookie dough, vanilla oreos followed by a layer of white chocolate blondie.  So sweet, so creamy, so dirty!

Dirty blondies, the naughty blonde sister of the slutty brownie.

Look at those cheeky little vanilla oreos, peeking out of their cookie dough curtain giving you a saucy wink.  How can you resist such sweet temptation. 

Dirty blondies, the naughty blonde sister of the slutty brownie.


Dirty Blondies

Ingredients:
    For the cookie dough :
  • 225g unsalted butter, softened
  • 100g caster sugar
  • 250g light brown sugar
  • 2 large eggs
  • 1tsp vanilla extract
  • 350g self raising flour
  • 150g white chocolate chips
  • 18 vanilla oreos
    For the blondie layer :
  • 125g unsalted butter
  • 225g white chocolate, broken into chunks
  • 125g caster sugar
  • 2 large eggs
  • 150g plain flour

  • Cooking Directions
    1. Preheat oven to 170C and prepare a 20x30 brownie tray, or use a disposable tray.
    2. For the cookie dough layer, cream together the butter and sugars until light and fluffy, around five minutes. Add the eggs one at a time, mixing between each addition followed by the vanilla extract. Add the flour and mix until just combined, stir through the chocolate chips. Press the dough into your prepared pan in an even layer. Place your oreos in rows of three on top of the cookie dough. Set aside while you make the blondie layer.
    3. In a large saucepan over a low heat melt the butter and chocolate together. Add the sugar and stir together. Crack the eggs into a large jug and whisk up, slowly pour the eggs into the chocolate mixing as you go until combined. Add the flour and stir until just combined. Pour the blondie mixture over the cookie dough and oreos making sure everything is covered but don't over fill the tray. Bake for 35 minutes, until just set.
    4. Allow to cool in the fridge over night before cutting into cute little squares and enjoy.
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Raspberry Ricotta Pancakes

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It's a well documented fact that breakfast is my favorite meal of the day.  There is truly nothing better than a long, lazy morning where you can really make a fuss of breakfast.  Endless cups of tea, pjs and a laptop full of fun articles.  The only thing missing, pancakes!

Raspberry Ricotta Pancakes

I have to admit, when it comes to big breakfasts I usually opt for the savory side of things.  Sometimes though I'll wake up with a wicked craving for a sweet treat. On days like this, only pancakes will do!

These pancakes are so super soft and fluffy, the ricotta really gives them the best texture.  Not only are they delicious but they're super adaptable too.  I can only imagine how delicious they would be with a handful of white chocolate chips and a nice grating of lemon zest.

Raspberry Ricotta Pancakes

Are they any other breakfast obsessives out there? What's on your plate first thing in the morning?


Raspberry Ricotta Pancakes

Ingredients
  • 125g self raising flour
  • 50g golden caster sugar
  • 3 large eggs, seperated
  • 50g unsalted butter, melted
  • 150ml buttermilk
  • 150g ricotta cheese
  • 150g raspberries
Cooking Directions
  1. In a large mixing bowl stir together the flour and sugar. In a large jug whisk the egg yolks, melted butter and buttermilk, pour the wet ingredients onto the dry and mix until combined.
  2. In the bowl of an electric stand mixer whip the egg whites to soft peaks and fold into the pancake batter followed by the ricotta and raspberries.
  3. Heat a tablespoon of oil in a large frying pan over a medium heat. Dollop two tablespoons of batter per pancake into the hot pan and cook for 2 minutes per side. Continue till you've used up all of your batter. Serve with whipped cream, extra raspberries and a drizzle of honey.
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