Put this on your weekend baking list...

My dad and my sister were here this week...we were celebrating my dad's 70th birthday. (Yay, Dad!)

We had plans to go to a Willie Nelson concert, but at the last minute, it was postponed. 
Willie!  How dare you?!? ;)  (How can anyone stay mad at Willie Nelson?)

Anyway...the week was still a whirlwind.  So much so, that I have no new recipe or cookies for you.

I did, however, make this:
triple coconut cream pie ::: tom douglas recipe, link to cookbook
It's a Triple Coconut Cream Pie.  The recipe is from Tom Douglas' Seattle Kitchen.  If you have the book, make it TODAY.  Ok, or tomorrow.  I followed his recipe to a T, no changes with the exception of omitting the white chocolate garnish.

In lieu of a new recipe, how about a recipe rewind?  Whip up these salted butterscotch bars over the weekend.  My son offered to PAY me to make them again.  See if you can get some cash from your kids, too.

{this recipe was originally posted in 2012, here.}

How often does your child offer to pay YOU to make something?  It really doesn't happen often, um, ever, around here.

salted butterscotch blondies

A few weeks ago, I volunteered to provide a tray of blondies for an event.  Now, if your house is like my house, all sweets must be "tested" before leaving the premises.

Kiddo was 2 bites in and announced,

"I will PAY you to make more of these."

Ok. Deal.  What do you think I should charge?  $2?  $10? A promise he'll come home every weekend when he's away at college?  A promise that he'll let me choose his bride, her dress, and spend every holiday and birthday with us, forever and ever, amen?

Yeah, that ought to do it.

salted butterscotch blondies

Kiddo is right about these...they are one of our new favorite recipes for spring.  Heck, spring, summer, winter, or fall. (Are you singing James Taylor right now?)

The dangerous thing about these bars is...they are SO easy to make.  You won't even need your
mixer....just a bowl and a spoon.

Now, you will be using Imitation Butter Flavoring. 

I know, it sounds a little scary.  I'm not asking you to drink it straight up.  You'll use a teaspoon.  And, if you cut your blondies into 24 squares, you'll only consume 1/24th of a teaspoon in each one.  You can do this.

Here's the recipe...you don't even have to pay me.

Salted Butterscotch Blondies


1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar, lightly packed
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. vanilla
1 tsp. butter flavoring
1 & 1/2 cups unbleached, all-purpose flour
3 eggs, lightly beaten
12 ounces butterscotch chips
1/4 tsp. flaky sea salt


Preheat oven to 350.  Lightly grease a 9x13" pan.  Set aside.

Melt the butter in a saucepan over low heat.  Once melted, pour the butter into a bowl and stir in the sugar, salt, baking powder, vanilla and butter flavoring until combined.

Stir in the flour, and then the lightly beaten eggs.  Stir until thoroughly combined.  Stir in the butterscotch chips.

Pour the batter into the prepared pan and smooth with an offset spreader.  Sprinkle on the flaky sea salt.

Bake for 30-35 minutes.  Cool completely on a wire rack before cutting.

{adapted from The King Arthur Flour's Baking Companion}

 Happy Weekend! 

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