I’m not a huge dessert person. I’d rather have more (and I say more because I’ve most certainly already had too much) butter-slathered crusty bread than a piece of cake — but that’s not to say I can’t down a black raspberry ice cream cone with jimmies before you finish reading this sentence. However, every so often I come across something so uniquely sweet and delicious and puppy kicking good that it’s frightening how little self-control I have as I proceed to stuff mouthful after mouthful into my fat face. These Coconut Coffee Blondies are a perfect example. (Take it easy, I’m not really kicking any puppies over it — but if those were my only options, I would consider it…)
My sister first made these several months back to give away as gifts, which meant we split one small one to make sure they weren’t awful (uh, they weren’t!) and then had to be crafty in cutting small slices off some of the larger bars in order to eat more, and more, and more. And then the amount going to each person was lesser and lesser as we uncontrollably diminished the quantity. I made another batch recently and was again astounded at how awesome they are (I was thinking maybe I was really hungry the first time I had them and they couldn’t possibly be as good as I remembered — uh, they were!)
The recipe is from Heather Christo’s website and the direct link to the recipe is: Coconut Coffee Blondies. Please make them right away. And get them to me immediately because I’m hungry. (I’m just kidding — I’m almost never hungry, but that wouldn’t stop me from eating the hell out of a fresh batch…)
Every so often, I come across something that I become temporarily obsessed with — as in wanting to stop people in the street and present them with a detailed monologue about the amazing qualities of my new fascination — and then I realized what better format to deliver such a soliloquy than a blog post. Lucky you!
Since I didn’t think of this sooner, I have a number of things from the past few weeks I could post but in the spirit of the upcoming pumpkin-themed holiday, I’ll start this new feature with the amazingly, unbelievably delicious Pumpkin Snickerdoodle Muffins. I came across this recipe after my sister showed me an Instagram post by Heather Christo, and it prompted me to build a whole pumpkin carving party around my desire to make a batch of these muffins. (Because God knows I can’t make these without having lots of people around to help eat them or else I’ll have to do it all by myself.) My sister warned me that it was too early to carve pumpkins because they’d be rotted by the time Halloween rolled around, but I disregarded her prediction with a carefree “oh so what, rotted pumpkins are even spookier,” which I now realize may have been in haste as I look out at the four amorphic orange lumps on my deck. Now I’ll have to carve again this week so I have something to stick a candle in on Saturday. Except for the buttermilk, all the ingredients were already in my house. Because the recipe only requires a 1/4 cup of buttermilk but I was unable to find anything smaller than a quart, I made the recipe three times in one week. Yeah, they’re that good. (Plus there was enough leftover buttermilk to make pancakes for my kids which were also insanely good — maybe I should be posting about the glories of buttermilk.) I justified letting my kids gorge themselves because at least they’re eating something with pumpkin in it – which is actually a fruit, not a vegetable, but healthy in either category. (Yes, I am aware that butter and sugar cancel out the health benefits of the pumpkin puree, but I’m doing what I can over here, people!)
I was concerned that my obsession was bordering on a psychological disorder, so I laid off the muffins. And I made Pumpkin Snickerdoodles instead! Yay for cookies! These are equally as good, yet in a more convenient travel size. My daughter said they were like eating just the top of the muffin, but sadly the Seinfeld reference was lost on her. The recipe for the cookies does not include buttermilk so they are a bit less moist (when did ‘moist’ become an almost universally hated word?) but they have to be a bit more firm to hold their cookie shape. Their beautiful, delectable, exquisite cookie shape…