Comments on: Chocolate Peanut Blondies

By: william

william — Thu, 13 May 2010 07:59:00 +0000

Please nevermind my question. I just saw the sidebar thingy about deciliters. Never heard of them before…

By: william

william — Wed, 12 May 2010 00:53:54 +0000

Hello again…By the way, what is a “dl”??

By: william

william — Mon, 11 Jan 2010 02:47:29 +0000

Hi, Anni.
Thanks for clarifying…I’ve seen some recipes that contain both white and regular whole wheat flours, and I guess I’ll ask those chefs next time why, as I always assumed regular wholewheat it was healthiest, too!
William

By: Anni

Anni — Sun, 10 Jan 2010 10:43:06 +0000

William – Actually I just learned that I’ve mistakenly thought that the flour I use is white whole wheat, but actually it is whole wheat pastry flour. I use a fine whole wheat flour, and white whole wheat is a completely different thing – made of a white wheat variety, and I guess it is used for a lighter colored end product as you wrote.

I’m so sorry about the confusion, flours are very tricky to translate! White whole wheat isn’t even available in Finland, and I should definitely edit my posts to reflect this new information.

By: william

william — Fri, 08 Jan 2010 05:48:19 +0000

Hi, I look forward to making these, too.
Pardon my ignorance, but can you please let me know why one would choose white vs brown whole wheat flour? Is it just appearance or also taste or nutrition, etc?
Thanks!

By: leslie

leslie — Sun, 08 Nov 2009 17:23:04 +0000

I love these ingredient choices!

By: rêves de tables

rêves de tables — Sun, 01 Nov 2009 08:04:33 +0000

This receipe is just GREAT. Back to childhood. A real pleasure to cook it, taste it, and relax.

By: Anni

Anni — Sun, 25 Oct 2009 19:47:45 +0000

Lynn – thanks! I’m sure you’ll find vegan baking fun and easy, although you might need to familiarize yourself with some new ingredients.

I think I used an organic brand of chocolate called Vivani in these blondies, very recommendable if you can find it. Sometimes I get Lindt chocolate from the nearest supermarket, and for baking it’s quite okay too.

By: Lynn

Lynn — Sun, 25 Oct 2009 09:27:23 +0000

This looks divine! I’ve only recently become a vegan and have yet to do any vegan baking. This sure will be the very first vegan thing I’ll bake. Can you let me know what brand of chocolate you used in this recipe or in general?

By: Anni

Anni — Tue, 13 Oct 2009 06:13:05 +0000

Thanks for the comments!

Angela – I bet almond or hazelnut butter would work very well, no doubt about it.

Kay – you could use substitutes for some of the ingredients – another oil/vinegar/sugar, and corn starch instead of gram for example. But I know, it’s kind of annoying to read a recipe with unavailable ingredients!