My Cake Decorating Gallery

Thursday, November 19, 2009

Cookies for a Cause: Magic Blondies

Hmmm I must not have released this post because it was waiting for a picture, so it is a little old. This was the Cookies-For-A-Cause recipe I chose for August 28th...

A new fundraising record! These Magic Blondies from Martha Stewart's "Cookies" book were definitely tasty treats. I whipped up a double batch and they consist of blondie batter studded with walnuts (and some pecans which I had on hand), dried cherries, chocolate chips, and coconut. Then more coco-nut-choc-cherry topping goes on top and bake in easy-to-unwrap cupcake liners.

The recipe makes 12 but I squeezed out a few extra and brought the big batch into work. This was our highest amount of money that we were able to raise so far, and I am pleased to say that we raised $32.33 for the Alzheimer's Association, making our new total money raised over $200 just by my baking and my generous coworkers! As I've mentioned before, my Cookies for a Cause work as a one-woman bake sale - my donations are the ingredients and time baking and 100% of my coworkers' donations are given to charities of my choice.

I'll keep baking if they keep donating! Hope you enjoy if you try the recipe!

Magic Blondies
from here on Martha Stewart's website

Makes 1 dozen
2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts (about 2 1/2 ounces)
2/3 cup dried cherries or cranberries
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
9 tablespoons (1 1/8 sticks) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract

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.

From Holiday Cookies 2005, Special Issue 2005

1 comment:

  1. Like the picture you took. Great idea to have it on top of the recipe.