And the winner of our bourbon-pecan blondies challenge is...
Bourbon-pecan blondies.
Cooking Club: Bourbon-blondies
Congratulations to our winner!
This is Betty's first entry for our club — way to go!
Bourbon-pecan blondies
Deborah Adams pairs our bourbon-pecan blondies with a maple-butter glaze. Gorgeous photo!
Bourbon-pecan blondies
Sandy stacks her kid-friendly version (dried cranberries and walnuts) into a tasty-looking pyramid. Yum!
Bourbon-pecan blondies
Jazzmin's blondies are "bursting with toasted pecans and golden raisins; a perfect picnic basket treat wrapped with wax paper and tied with blue raffia." Fab photo Jazzmin!
Bourbon-pecan blondies
Viktoria Lagos pairs her blondies with some fresh summer strawberries. Delish!
Bourbon-pecan blondies
Maureen's golden bourbon-pecan blondies are ready to eat. (We bet they disappeared quickly!)
Bourbon-pecan blondies
Susan's blondies are all wrapped up and ready to carry away on a picnic.
The very best of Chatelaine straight to your inbox.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.