MAGIC BLONDIES
These single-serving goodies are kitchen wizardry: Blondie batter is tucked into cupcake liners, topped with a combination of coconut, chocolate chips, walnuts, and dried cherries, and baked until golden.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.
- Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.
MAGIC BLONDIE BITES
A combination of chocolate chips, toasted coconut, chopped walnuts, and dried cherries -- baked in muffin tins -- these treats change flavor by the bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside. Line a standard 12-cup muffin tin with cupcake liners; set aside.
- Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 1 cup coconut mixture into batter.
- Divide batter among muffin cups, filling each three-quarters full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester inserted into centers comes out with a few crumbs but is not wet, about 25 minutes.
BLONDIE BITES
I found this recipe while trawling through the food blogs one morning. A few tweaks later and bite-sized yumminess was emerging from my oven.
Provided by Mirj2338
Categories Dessert
Time 25m
Yield 60 Blondie Bites
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line mini muffin pans with paper liners.
- Place the butter and 4 ounces white chocolate in a large bowl. Microwave on high in 30 second intervals, stirring between each, until mixture is smooth. It takes my microwave about 90 seconds before I'm happy with the mixture.
- Stir in the brown sugar and the white sugar.
- Stir in the eggs, one at a time, and beat well after each addition.
- Gradually stir in the flour.
- Stir in the vanilla.
- Then, stir in the white chocolate chips and the nuts.
- Just as an aside, don't you love the fact that you don't need to use your mixer for this recipe, just stir, stir and stir.
- Spoon the batter into the muffin pans.
- Bake for about 15 minutes, until lightly browned.
- While the babies are baking, lick your spoon.
- Cool in pans for 5 minutes. Then, remove from pans and cool on wire racks.
Nutrition Facts : Calories 103.9, Fat 6.6, SaturatedFat 3.2, Cholesterol 19.4, Sodium 9.4, Carbohydrate 10.7, Fiber 0.3, Sugar 8.1, Protein 1.1
CHERRY BLONDIE BITES
Cherry Blondie Bites are a delicious way to say "I Love You" on Valentine's Day to someone special! Simple, quick and delicious; nothing beats a home baked sweet for your sweetie!
Provided by Cleanfreshcuisine
Categories Dessert
Time 35m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Spray a 24 count mini muffin pan with non stick cooking spray. Set aside.
- In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes.
- Add egg, vanilla and cherry juice. Beat well on high for another 2 minutes.
- In a medium sized bowl, sift together the flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, 2 to 3 minutes.
- Place one teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each.
- Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean.
- Let stand for 10 minutes. Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes. Sift powdered sugar over.
- Makes 24.
Nutrition Facts : Calories 122.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 17.9, Sodium 53.6, Carbohydrate 20, Fiber 0.4, Sugar 11.8, Protein 1.4
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