I feel like I’ve been slacking lately. I’m not sure why, though. I worked just about 40 hours this week, which kept me pretty busy. I also got to go home to my parents house and spend time there, too, which was outstanding! 🙂
I guess I’ve just been busyish, not slackerish. I feel like now that I’m done with school I can’t be busy. I guess I’m still adjusting to life as a graduate. I need to get my tush moving and applying for some real life jobs, but that’s another story. At least I have the next two days in a row off work. That means stay up late and blog…obviously.
Anywho, I’ve been slacking with the posting – not the cooking. For the 4th of July I decided to make dessert! Shocking, I know. We spent the 4th with Johnny’s family and there were little puppies and cousins running wild! It was fun. 🙂
Rather than the traditional 4th of July flag cake , because let’s be honest, it’s soooooooo overdone, I decided to put my own spin on the whole red, white and blue colored dessert thing. The result was tasty enough to please even some of the pickier eaters in Johnny’s family. Cashew Blondies with red raspberries, blackberries (which, come on, are pretty blue looking) and white whipped cream. How clever am I? *Pats Self On Back* Heh. I also made a refreshingly tart lemon berry coulis to drizzle on top and make it extra fancy…and red. I rock. Here is the recipe!
Cashew Berry Blondies
- 1 cup whole what flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups brown sugar, packed
- 3/4 cup unsalted butter, room temperature
- 2 eggs
- 2 teaspoons lemon zest
- 1 tablespoon vanilla extract
- 1 cup lightly salted cashews, chopped
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl. Set aside.
Combine the butter and brown sugar with an electric mixer and beat until light and fluffy.
Add the eggs, 1 at a time, followed by the lemon zest and vanilla.
Gradually add the dry ingredients and mix on low speed until just incorporated.
Add the cashews and berries and mix to combine. (Don’t be afraid to mush some of the berries when you stir, I liked the resulting colors when the berries blended into the dough!)
Bake in a 9X9 pan until the top is golden brown and a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool completely before slicing and serving.
Lemon Berry Coulis
For this particular recipe, I combined the remaining blackberries and raspberries that I didn’t use in the blondies. It was about 1/2 cup of each berry, the juice of one lemon, and 1/2 cup of sugar.
Combine berries, lemon juice, and sugar in a saucepan over medium high heat. Bring to a boil, reduce heat, and let simmer for about 15 minutes until mixture is thick. Pour the thickened mixture into a fine mesh sieve and press to extract all of the juice. Discard any seeds or skin remaining in the sieve. The resulting sauce should be delightfully smooth. Chill in an airtight container until ready to serve.