White Chocolate Blondies

Blondies: are they second place brownies? I think not. These Blondies that I made were not just "cookies bars." The difference is that brown sugar replaces the cocoa powder. Super sweet and super fabulous. 

This is the recipe I followed:

White Chocolate Blondies Recipe

Yield: Makes 9 Blondies

Ingredients:

-1/2 c butter (melted)

-1 c tightly packed brown sugar

-1 egg, lightly beaten

-1 tsp of vanilla

-1/2 tsp baking powder

-1/8 tsp baking soda

- pinch of salt

- 1 c all-purpose flour

- 1/3 c white chocolate chips ( optional: about another 1/3 c for melting)

Directions:

1. Preheat oven to 350 degrees. Lightly butter and flour an 8x8 pan. Whisk together the melted butter and sugar in a bowl.

2. Add the egg and vanilla extract and whisk.

3. Add the rest of the ingredients, with the white chocolate chips last (you can also add nuts or anything else your heart desires at this point.).

4. Pour in the pan and spread evenly. Bake for 20-25 mins or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

5. (Optional) I chose to melt a little bit more white chocolate to drizzle on top for decoration purposes. If you choose to do this, melt in microwave at 30 second increments and stir inbetween. 

Their deliciousness was made valid when some random dude at a party I took them to said "I'm on my 5th Blondie..."

And I was like yessssssssss.

Coconut Macaroons

I am all for being indulgent. But every once and a while I have to slow down and hush my inner fat kid. This recipe was fun to make, and each cookie is a little under 100 calories. 

This is the recipe:

Ingredients:

3 cups shredded coconut

1 1/2 T cornstarch

3/4 cup sugar

3 egg whites

1/2 tsp vanilla extract

4 oz bittersweet chocolate, broken up (optional)

Directions:

1. Heat oven to 350 degrees 

2. Place all ingredients but the chocolate in a heatproof bowl and mix well.

3. Set the bowl over boiling water (or use a double boiler). Heat and stir until mixture thickens, then remove from heat and set aside, about 4 minutes.

4. Scoop out macaroons (about a tablespoon) placed in an ungreased baking sheet.

5. Bake at 350 degrees for 10-15 minutes or until lightly golden but still soft and chewy. Remove to wire rack to cool. 

Mmmmmmmm just like that.

If using chocolate:

Place chocolate in microwave proof bowl and heat at 1 minute increments until completely melted. I also added a small amount of coconut oil for flavor and so that the chocolate hardens nicely. 

Dip the bottom of cookies in the chocolate and place back on cookie sheet to harden. 

 I had left over chocolate, so I also drizzled it on top. If you need to harden quickly, leave in the fridge or freezer to cool. 

There you go!