I’m off on honeymoon in Spain at the moment, which means I’m probably stuffing my face with delicious food as we speak (or plotting my next meal… or sleeping off a previous meal… or maybe making a token attempt at doing something other than eating).
While I’m away, I’ve asked some of my favourite bloggers to contribute posts – today, it’s Kelly of Kelly Bakes, who I first met a couple of years ago at Eat Write Retreat! in Washington DC. She's a pocket-sized firecracker, a hilarious podcaster, and a gluten-free baker extraordinaire. (And also, she likes donuts and bourbon, which means we're totally soulmates and stuff.)
So, without further ado… here’s Kelly!
When I think about honeymoons, a few things come to mind: sunshine, warm places and lots of tropical fruity drinks.
So, in spirit of Isabelle’s honeymoon, I adapted a recipe from The Back in the Day Bakery Cookbook to share with you.
The original recipe calls for bourbon, which, if you follow Izz and I on Twitter, you’ll probably notice we’re big fans of. But, in the spirit of relaxing, treating yourself and all things warm, honeymoonish and wonderful, I thought I’d change things up and add a little summery island flair instead. There’s plenty of coconut to go around, as these little guys have coconut oil, shredded coconut and coconut rum (because nothing says honeymoon like a tropical cocktail made with coconut rum!).
These blondies are also on the sweet side, so feel free to drop the coconut rum down to a tablespoon or use unsweetened coconut if you wish. The semi-sweet chocolate cuts through the sweetness quite nicely and compliments the banana, which of course adds that moist and fudgey texture, signature to a good blondie.
Even if you’re not headed to a sunny somewhere with tropical drinks sometime soon, I hope you’ll give these Honeymoon Blondies a try!
- 1 cup gluten free flour blend + ½ teaspoon xantham gum (or 1 cup unbleached all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup coconut oil, melted
- 1 cup packed light brown sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut rum
- 1 small mashed overripe banana (approximately ½ cup)
- ¼ cup shredded coconut, toasted
- ¼ cup semisweet chocolate chips
- ¼ cup macadamia nuts, chopped
- Position oven rack to the center of the oven. Preheat oven to 350F.
- Grease a 8x8” pan.
- In a medium bowl, combine flour, baking powder and salt.
- In the bowl of a stand mixer, combined melted coconut oil and brown sugar. Beat 2 minutes. Add egg, vanilla and coconut rum. Beat an additional 2 minutes.
- Add half the flour mixture to the bowl and beat 0n low until just combined. Beat in the mashed banana until combined. Beat in the remaining flour mixture until incorporated.
- Turn off mixer. Stir in coconut, chocolate chips and macadamia nuts until evenly mixed. Transfer into greased 8x8” pan.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool, cut into bars and serve at room temperature or serve warm, cut into large squares and top with ice cream. (Bars/squares can be kept in an airtight container for up to a week... if they last that long :)
Nancy @ gottagetbaked says
First of all, congratulations, Isabelle! I know you just got married because I've been stalking you on Instagram (and drooling over all of your amazing honeymoon food photos!) but it's taken me forever to come and visit your blog. I love both you and Kelly - this is a fabulous blogger collaboration. She brought it hard with these delicious honeymoon blondies. I wish I were on a beach, eating these, and chasing 'em down with a cold boozy drink! I hope you're enjoying every moment of your honeymoon, lady!
kelly @ kellybakes says
Nancy, I will totally bake these for our Hawaii commune of sweets-eaters and folks who like consuming adult beverages in carved out fruit vessels. I think we should invite our newly married pal and her hubby too :)
Ashley Bee (Quarter Life Crisis Cuisine) says
Happy Honeymoon! Jealous of your Spain adventures!
Happy happy Honeymooning Isabelle!
A Canadian Foodie says
These look deadly delicious. I have never seen such a decadent recipe for a Blondie. Will definitely try this! Miss Isabelle! A HONEYMOON! I obviously haven't known you long enough - or something. I missed all of this and had no idea. Congratulations! SPAIN is where I would go, too! Cannot wait to hear all about it when you return.
Pamela @ Brooklyn Farm Girl says
These look great, I love me some blondies!
Hope you're having a great time! :)
Kayle (The Cooking Actress) says
Awwww I hope you're having an amazing honeymoon!!!
These blondies look so delicious and so sweetly inspired by tropical locales :)