Slacker, slacker, slacker. Between working on getting the laundry folded before it's time to wash again and Christmas fun, I've pretty much totally neglected my blog. I do have fun news though. First, I have a winner for my Lemon Tart Giveaway- it's Megan! Thank you so much to the author, Josi Kilpack, for donating the book and for everyone's great reading suggestions. Hopefully my Baby Strawberry and Little Man will be on the same nap schedule soon and I'll start reading things besides cookbooks and emails again, haha.
I also received a nice but very frustrated email from someone who wants my recipes to be printable. So, in honor of my 200th post coming up next (and yet to be planned, ahem) I'm going to try to start including a printable recipe with the posts, following Aggie's wonderful instructions. Don't tell my husband I'll be taking one extra step, he already thinks I spend too much time as Anne Strawberry, instead of Anne Wife (but I think the roles go together, right?)! Maybe sometime I'll go back and add links in (which I did with my Orange Rolls). Let me know how they work out for you guys. I do love the feedback people give, especially when a recipe worked out for them.
Okay enough business- I feel like I just held a meeting or something. On to some brown sugar laden goodies I made specifically for my Tall Man with more of the delicious sugar from C&H. This recipe comes from their site and I modified it to include raspberries (since I had those in the freezer). It's a winner, especially for the non-chocolate eaters out there. It's not such a wonderful time of year to have to skip out on chocolate but eating these will help you forget that! That said, a dark or white chocolate drizzle would be amazing on these...
Brown Sugar Raspberry Blondies
recipe adapted from C&H Sugar
1 1/3 Cups Flour
1 1/3 Cups C&H Brown Sugar
1 tsp baking powder
½ teaspoon salt
½ cup vegetable oil
1 tsp vanilla
1 cup frozen raspberries
½ cup chopped pecans
Pre-heat oven to 350°F. Grease and flour small rectangular baking dish (line the pan with foil for easy removal and cutting later. If you want these gooier use a small square pan, but next time I'll keep them a little thinner for even baking).
Combine flour, sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick. Spread half of batter in pan. Toss raspberries in small amount of flour. Scatter berries over batter; spread remaining batter on top (gently!). Sprinkle with pecans. Bake 30 to 35 minutes or until tester comes out clean. Cool on rack and cut into 16 pieces. Chocolate Chip Variation: Sprinkle ½ cup chocolate chips over batter with pecans.