There’s really never a dull moment around our place. Springtime is especially busy with calving, getting ready to irrigate the meadows for hay, and it seems so many activities are crammed into the last few weeks of school. On top of that we are still finishing up a few things on the kitchen remodel, but we are getting closer. Over the weekend I layed the tile backsplash and grouted it. I am so happy with how it all turned out. My husband was sweet enough to take me to the Depot and was very patient waiting on me to make up my mind. He helped me pick it out and loaded it all up. I am so excited that I thought I’d give you a sneak peek at the new kitchen. I am STILL waiting for my cooktop and dishwasher, when they said I would have it in 2 weeks I guess they meant maybe they would wait and ship it in 2 weeks. That’s what happens when you live in the boonies and you can’t just run down to the store and get what you want. Anyhow, after I grouted we decided to plant our potato patch, I don’t want to admit how many potoates we planted, let’s just say it might feed the whole county come fall. All of this activity had me pretty tired and so I was hunting an easy dessert and came across this fantastic recipe in my new favorite baking cookbook. I changed it up a little for the ingredients I had on hand, and man oh man were they good. They really hit the spot with a cup of coffee after supper. I think you will like them too and if you haven’t picked up this cookbook you should! Okay now for the sneak peek and then the recipe! What do you think so far?
Chewy Chunky Blondies
adapted from Baking From my home to yours by Dorie Greenspan
2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup salted butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup sweetened, shredded coconut
1 cup walnuts, coarsely chopped
Preheat the oven to 325 degrees. Butter a 9 x 13 inch baking dish or spray with non-stick spray.
Mix together flour, baking powder, baking soda and salt in a bowl and set aside.
In a mixer bowl beat butter with electric mixer until smooth. Add sugar and brown sugar and mix until combined. Add eggs one at a time until each is combined, add vanilla and continue mixing until combined. Add flour mixture beating just until combined. Fold in chocolate chips, white chocolate chips, coconut and walnuts. Pour batter into dish and spread evenly.
Bake 40 minutes or until a wooden pick inserted comes out clean. Remove to a wire rack to cool. Allow to cool to room temperature, cut into squares and serve.