Sunday, December 3, 2017

Cranberry Pistachio Blondies

Who says Blondes have more fun?  I've never believed that until I made these delicious goodies!  I read this recipe while I was traveling this month and I kept coming back to it so here 'tis!  I recommend serving this warm with a scoop of vanilla bean ice cream or with a cup of hot coffee!  Tis' seasonally delish!

You'll need:

1 cup White Sugar
1 cup Brown Sugar
14 Tbl Softened Butter
1 tsp Salt
1 Tbl Vanilla Extract
4 Large Eggs
2 cups Self Rising Flour
1 1/4 cups Dried Cranberries
1 1/4 cups Raw Pistachios (chopped)
1 1/2 cups White Chocolate Chips

Preheat oven to 350*, grease a 9x 13 baking dish.

Mix butter, eggs and salt until well combined.  Add vanilla, then flour.  Fold in 1 cup cranberries and 1 cup pistachios into the batter.  Add 1 cup white chocolate chips. 

Spread mixture into a well greased baking dish.  Top with remaining cranberries and pistachios

Bake for 30 - 35 minutes until the center is well set.  Sprinkle with remaining white chocolate chips.  Allow to set and cool completely.

These are sooo - OOO GOOD!  Super yummy alone, with ice cream or coffee!

I'm still not sold that blondes are more fun but these are sure delicious!

Thursday, November 2, 2017

Sweet Potato Cobbler

Sometimes you just want to do something different for Thanksgiving.  I like sweet potatoes but I've never been a fan of casseroles topped with burned marshmallows!  This recipe is my friend Brenda Owen's creation.  Brenda is a wonderful southern lady form Hico, Tennessee (Henry County).  She posted this recipe a few weeks ago and I hurried to ask her if I might use it.  Thank goodness, she said yes!  This was so easy and the end result is delicious.

You'll Need:

2 to 3 sweet potatoes (about 2 to 2 1/2 cups of sliced cooked sweet potatoes)


1 stick (4 ounces) butter
1  cup plain flour or  all-purpose flour* (about 5 1/2 to 6 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 cup milk

Syrup for Filling:

3/4 cup white sugar
3/4 cup light brown sugar
1 1/2 cups hot water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Heat the oven to 350*

Bring a large saucepan of water to a boil. Peel the sweet potatoes. Slice them into rounds about 1/2-inch thick and add them to the boiling water. Cover the pan and cook for about 12 to 14 minutes, or just until they are tender but still firm in the center when pierced with a fork.

Put the butter in a 2 1/2 to 3-quart shallow baking dish and place it in the oven until the butter has melted.
Mix together the flour, baking powder, salt, 1 cup sugar, and 1 cup milk. Spoon the batter over the center of the melted butter. Do not stir.

Combine the 3/4 cup of granulated sugar, the brown sugar, hot water, vanilla, and cinnamon.

Arrange the sweet potatoes over the batter and pour the syrup mixture over the sweet potatoes.

Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.

Serve with ice cream,  whipped cream, or whipped topping.

*If you use self-rising flour and omit the baking powder and salt.