I’ve been making Blondies forever. They’re delicious! Sort of a cookie, sort
of a brownie – minus the cocoa powder.
Line an 8 inch square baking pan with foil or parchment paper. If using foil, spray lightly with a cooking/baking spray such as Pam. Set aside.
Preheat oven to 350 degrees.
In a medium sized bowl whisk the following ‘dry’ ingredients together,
then set aside:
1 1/4 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
In a larger bowl combine the following ingredients together until creamy:
½ cup of butter or margarine
½ cup of dark brown sugar
½ cup granulated white sugar
1 teaspoon of vanilla
Now add your dry ingredient (flour, baking soda, baking powder and salt) to the creamed ingredients. Mix completely - until the batter pulls away from the sides of the bowl. This is to make sure the flour and butter combine thoroughly and don’t separate while baking.
Now stir in: 1/2 cup of chocolate chips (I like a combination of dark chocolate and semi-sweet chocolate) and ½ cup of butterscotch chips. I also add 1/2 cup of chopped pecans. If you don’t like nuts, this is optional.
Spread Blondie batter evenly in your prepared 8 inch square pan. Bake for 25-30 minutes – or until golden brown. Cool in the pan. Enjoy!
***** For a decadent treat, top warm Blondies with a scoop of vanilla ice cream, whipped cream and a drizzle of hot fudge! *****
Bananas always seem to ripen, and over ripen, at the same time. What to do? Make cookies! Over ripe bananas add lots of sweetness, so you don't need as much sugar in these cookies. With no added preservatives, these taste best the day you make them.
Recipe makes about 3 dozen small cookies.
1 or 2 ripe bananas - the equivalent of a ½ cup, well mashed with a fork
1/3 cup unsalted butter or margarine (at room temperature)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon of vanilla
1 ¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3/4 cup of semi-sweet chocolate chips
½ cup of chopped pecans or walnuts (optional)
*** Store in an airtight container. Because of the bananas, these cookies do not freeze well. ***
Ten years ago, I made these cookies for my family. They have the perfect combination of spicy ginger with molasses, allspice and cinnamon. They're so good I’ve been baking them ever since!
Recipe: makes about 3-4 dozen cookies.
4 ½ cups of all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 ½ teaspoons of ground cinnamon
1 teaspoon ground cloves
1 generous teaspoon Jamaican allspice or regular allspice
1/4 teaspoon salt
1 cup shortening
½ cup unsalted sweet cream butter or margarine – softened
4 teaspoons of chopped or minced ginger
½ cup dark molasses
***** Oven temperatures vary, check your cookies at the 10-minute mark. If they aren’t done, bake for an additional minute at a time. To tell if they’re baked, touch the tops of the cookies. If your finger leaves an indentation, they need a few more minutes in the oven. *****
‘Half Hot’ (rum & ginger cookies)
Here’s an ‘adults only’ cookie variation. In Bermuda we call people ‘half-hot’ when they’re halfway to having too much to drink. ‘Full-hot’ means they’re drunk!
Use the same recipe and baking directions for gingersnaps but add 1 to 2 tablespoons of dark rum (in Bermuda we use Gosling’s Black Seal Rum) to the cookie dough at the same time you’re adding in the molasses. I suggest starting with one tablespoon of rum and add more to your taste.
Roll the cookies in coarse sugar before baking or glaze them once they’ve baked and fully cooled with the rum glaze shared below.
Rum glaze – whisk together ½ tablespoon of dark rum with a ¼ cup shifted powdered sugar. If the glaze is too thin, add more powdered sugar. If it’s too thick, add more rum, a ½ teaspoon at a time.