Tasty Thursday

1 Sep

I made these coconut chocolate chip blondies on Sunday and everybody loved them.

recipe and photo from browneyedbaker.com
Coconut Chocolate Chunk Blondies

Yield: 16 two-inch-square bars

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks

Topping:
1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter

1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.

2. Combine the flour and salt; set aside.

3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.

5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.

6. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

7. For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.

recipe and photo from browneyedbaker.com
(Adapted from About.com Southern Food)

I made these last night for dinner and they were amazing! I paired them some scrambled eggs and crispy red skin potatoes. I did only have 3 strips of bacon(oh and mine was plain ol’bacon), 1 cup of cheese, and no green onions but they were awesome anyhow!

recipe and photo from smells-like-home.com
Apple-Smoked Bacon and Cheddar Scones
source: Rebecca Rather, The Pastry Queen

3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
2 tsp freshly ground black pepper
1 stick well-chilled unsalted butter, cut into small cubes
1 1/2 cups grated Cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces
3/4 to 1 1/2 cups buttermilk
1 large egg
2 tsp water

Preheat oven to 400. Line a baking sheet with parchment paper.

Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)

Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 10 inches wide and 1/2 inch thick. Cut dough into 8 to 12 equal wedges, depending on size scone you prefer.

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Bake for 18 to 22 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

recipe and photo from smells-like-home.com

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