So, this won’t shock anyone who knows me, but I’m not actually that big on fruit. That being said, this week’s adventures in strawberry disposal are starting to win me over. And this strawberry blondie pie was the first major step in that direction.
I have to say, I was completely dubious about this recipe for Southern Benne Wafers (which are sesame seed brittle cookies). Not the concept – courtesy of some European travel, I really like sesame seed desserts – but the execution: this calls for 1.5 TABLESPOONS of butter. That seems woefully inadequate, friends. Woefully.
I picked a ton of fresh strawberries this weekend. Well, two gallons to be exact. Which, naturally, means there will be a deluge of strawberry-related baking in the next few days (before I get buried in a mountain of final projects to grade). Thus: strawberry oatmeal cookies.
I love so many things about these dark chocolate coconut macaroons (given that they’re absolutely addicting), but what I think I love most is that it only took me 45 minutes from deciding to make them to having them out of the oven with the dishes done. Boom.
We were amping up for spring break last week, and I had a ton of grading to do, so naturally I baked a cake and made these delicious butterscotch blondies over the weekend. Fortunately, I had an event at work I could bring them to, so I didn’t consume half the pan myself.
When my mom emailed me the recipe for this bar cookie topped with Peeps, I gagged a bit. Then I decided to make them just to experience the absurdity that is this explosion of sugar.
Baker on the Run 