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Beach Brain

September 20, 2011

I’ve written, deleted, re-written, deleted and started over on this post more than a handful of times.  The truth is, my mind is in vacation mode because I’m headed to Mexico and 8 days at the beach.  By the time you read this, I’ll be sittin’ by the pool.  So just a quick story and a great recipe for you to enjoy.

I’d been thinking about making these blondies for several weeks and for one reason or another,  I never got around to it.  Last Sunday I was the only one home and the time had come.  They came together very quickly and turned out beautifully.  YJ couldn’t figure them out, referring to them as “cake things” when he finally got around to trying them.  The full sentence  was “Those cake things you made are awesome.”, and that’s a good enough endorsement for me.

Toffee Blondies
adapted from Midwest Living Magazine

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1  tsp. baking powder
1/4 tsp. salt
1 cup lightly packed brown sugar
1/2 cup mini semi-sweet chocolate chips
1/2 cup Heath milk chocolate toffee pieces
1/4 cup butter, melted and cooled
2 eggs, slightly beaten
1  tsp. vanilla

Heat oven to 350F. Grease an 8 x 8 baking dish.

In a large bowl, stir the dry ingredients (flour through toffee pieces). In a small bowl, stir together the butter, eggs and vanilla then add to the dry ingredients. Mix until just combined and spread in the prepared pan.

Bake for 25 to 30 minutes. The top should be golden brown and the edges should just begin to pull away from the sides of the pan.

Cool completely on a wire rack. Cut into 16 bars.

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