Monster Macadamia Nut Blondies Food

PLATINUM BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
• Whisk the flour with the baking powder and salt in a medium bowl.
• Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour.
• When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.

MONSTER COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with both sugars in a mixing bowl until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.
• Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!
• Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, about 20 to 25 minutes, and then allow to cool on a rack.
• Serve with glasses of cold milk.

BUTTERSCOTCH BLONDIES WITH MACADAMIA NUTS AND CHOCOLATE

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving a 2-inch overhang on 2 sides.
• In a medium saucepan, heat the butter over medium-high heat until melted. Continue to cook the butter, swirling the pan often, until the milk solids turn golden brown and the butter smells nutty, about 5 minutes.
• Remove the pan from the heat and let it cool for a few minutes. (You don't want the egg to scramble when you stir it in.) Stir in the brown sugar until smooth. Then stir in the egg and the vanilla extract. Stir in the flour, salt, baking powder, and baking soda. Then add half of the chocolate and half of the macadamia nuts. The batter will be thick.
• Tip the mixture out into the prepared pan. Use an offset spatula to smooth the dough to an even thickness. Sprinkle with the remaining chocolate and macadamia nuts. Bake until the dough is puffed and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Let cool on a rack. Using the parchment, lift the bar out of the pan and onto a cutting board. Cut into pieces and serve.

GOOEY BLONDIES

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.
• Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.
• Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.
• Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.