Wednesday, October 22, 2008

Back with Blondies

Hello faithful readers! I assume that if you're still here, you must be faithful because I have been slacking in the posting department. This Q4 (every 4th night) call schedule is horrible for this blog. However, today is my day off...the first in more than a week. I am SO excited. Anyway, the recipe today is from Dorie Greenspan, so you know it has to be good (even though the pictures are horrid!). Honestly, I haven't made it completely how she recommends, but it was good, nonetheless. It is a blondie recipe chock full of goodies. I've made this twice with different goodies. The first time, I used chocolate chips, toffee, pecans, and coconut. The second time (basically because this is what I had!) I used chocolate chips, white chips, pistachios, and coconut. The first batch was better but both times good. I also changed up the base just a bit. Instead of using a full cup of butter, I used one stick (1/2 cup) of butter and 1/2 cup of applesauce. I must tell you that I think this still produces a rich and delicious blondie without detriment to the end result. So, try it out...especially if you have residents to please! Yes, I took this to one of my Q4 calls! :-) So, enjoy Dorie's Chewy, Chunky Blondies (as I made them)

1 stick butter, softened
1/2 cup no sugar added applesauce (I used one individual container)
1 1/2 cups brown sugar, packed
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup toffee pieces
1 cup chopped, toasted pecans
1/2 cup coconut

Preheat oven to 325 degrees F. Cream butter, applesauce, and sugars; add vanilla. One at a time, mix in the eggs. Reduce speed and add dry ingredients. Stir in the chips, toffee, nuts, and coconut. Spray the bottom of a 13X9 pan and spread the batter in the pan. Place in an oven for 40 minutes. Allow to cool before cutting OR if you can't wait, use a plastic knife or lettuce knife to cut. Enjoy!


Peabody said...

Good to see you are still alive and well...and baking!

Elle said...

Hang in there...the schedule will surely change, although who know what it might become. The blondies are great. I often substitute some apple sauce for some of the fat. Usually hard to tell that it's in there, but it helps somewhat on the calorie count. Glad you are still baking!!

Darius T. Williams said...

WOW - these are looking good. I'd totally try these!


Unknown said...

Peabody - Yep...always bake!

Elle - Thanks! I like trying to substitute some fat but often do too much.

Darius - Do try...they are SO good! I've already made them twice.

eatme_delicious said...

Mmm blondies. And with the perfect add ins - coconut, chocolate, pecans and toffee.

Dewi said...

Blondies sound very delicious. What a great idea to substitute half of the butter with apple sauce. I also think that, the apple sauce will add more flavor to it.

Anonymous said...

Thanks for the recipe.. Your blondies look good to me.

Dee Dee said...

They sound really good, and this cool fall weather really puts me in the mood to bake...I just can't do it too much when it's hot.

Emily said...


Unknown said...

=) i've been using your recipes to bring in sweets to encourage my co-workers. thank you for helping to make working heartily for the Lord a joy!

Unknown said...

Steph - I am SO glad that you're enjoying the recipes. Your comment is encouragement to ME! Keep serving Him with joy even when the circumstances may be hard.