BLONDIES
Steps:
- Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan.
- Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.
TAHITI BLONDIES
I saw a similar version of these Blondies on Throwdown w/ Bobby Flay and Googled the recipe until I found the one that looked the closest to the one that was on the show. ( I usually give the link to the page but I cannot remember where I found it!) But this recipe ROCKS!!
Provided by Bella Rachelle
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven the 350°F.
- Spray a 9x-inch13 pan with cooking spray (and line with parchment paper if you want to remove the blondies to cut into circles).
- Mix flour, baking powder, and salt and set aside. In another bowl, beat the butter and brown sugar. Add the eggs and vanilla and stir. Blend in the flour mixture, then add the coconut, nuts, pineapple, and white chocolate. Do not over mix or the blondies will be tough. Pour into the pan.
- Bake for 25 - 30 minutes, or until lightly golden. Do not over bake. Cool before cooking.
- F.Y.I-I used cashews instead of the macadamia nuts and a round cookie cutter to replicate the Blondies on the show!
Nutrition Facts : Calories 463.3, Fat 26.4, SaturatedFat 14, Cholesterol 67.7, Sodium 220.1, Carbohydrate 54.5, Fiber 1.6, Sugar 40.9, Protein 4.6
TAHITIAN BREAKFAST TREATS
This is a healthy take on the Tahitian coconut breakfast treat called firi firi, which is typically fried. My version is baked and rolled in a spicy island sugar mix. -Sue Falk, Sterling Heights, Michigan
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.
Nutrition Facts : Calories 251 calories, Fat 8g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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