Insomnia. Or something. Well whatever I have it’s annoying. Really annoying. I got ill on Sunday night, when I went to bed (tired) and got feverish. I only had an hourish sleep. But it’s extended to 3 nights on the trot now. With little sleep, but now just minus the fever. The third night, Tuesday night, I tried a few things in advance to wear me out. I cycled and I baked. Tried to fill my time up a bit. It didn’t work. I ended up with just a couple of hours again. If anyone has any solutions that may help me to sleep, leave them in the comments below. Please!
However, as I said, I did end up baking, in an attempt to be active. I tried my hands at one of the recipes from the Hummingbird Bakery book that I was given for Christmas (thanks gran!). I opted for the blondies, partly because I’ve never made any before and partly because I already had everything but the white chocolate and pecans already in. I am now without a brownie, so I used my “bar” tray instead, which meant for slightly reduced cooking time and already portioned off blondies. I’ll leave in the timings for both in the instructions below!
- 150g White Chocolate
- 125g Unsalted Butter
- 150 Caster Sugar
- 2 Eggs
- 1 ½ teaspoons Vanilla Extract
- 200g Plain Flour
- A pinch of Salt
- 120g Shelled Pecan Nuts, chopped
- Preheat oven to 170°C(150°C fan assisted).
- Place the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Don’t allow the bottom of the bowl to touch the water. Melt these together, stirring occasionally.
- Take off the heat. Mix in the sugar, stirring well. At this point the mixture may split but don’t worry.
- Add in the vanilla and the eggs, beating well as you do to stop the eggs from scrambling.
- Add the remaining ingredients and stir until everything has incorporated well and the nuts are spread throughout the mixture.
- Grease the baking tray you are using and add the mixture.
- Place in the oven. If using a divided bar tray like mine, bake for approx.. 20 minutes until the edges are golden but the center still soft. If using a tray then bake for 35-40 minutes.
- Remove from the oven and allow to cool completely in the tray on a wire rack. Divide up.