It’s sunday evening and I’m sitting here after cooking a serious amount of food, donuts, and trying to keep up with my two year old, I have about 4 recipes typed and ready to go. THey have been in here over the last few weeks, sometimes I get writer’s block, I mean I know I am not a real writer. This software I’m using requires you to have so many words to go with your post. So the only thing that has been keeping these posts from being posted is what to write, now I can always write about how my day is going, but some days there just isn’t much to tell. Nor am I sure that anyone even reads this stuff haha. Unless people want to hear me rant on, I havent been on any exciting trips, nothing crazy has happened this week, well usually work can get crazy but I can’t really talk about that haha. So I have been doing a ton of baking, trying to come up with new recipes, trying different flavors. Now I am a novice baker, but if you ever notice in my ingredients you will notice that I use a lot of coconut oil/milk in some of my baked goods, as you will notice in this Bounty bar blondie with toffee.
When I was little I remember eating fresh coconuts, I remember the soft coconut meat and thirst quenching coconut water, because of that I have always loved coconuts. I know a lot of people who are not actual fans of coconuts, but I think it’s because most people here have only had dry coconut flakes, or the old coconut which is also quiet dry. I think this recipe will appeal to even the coconut nay sayers. This recipe reminds me of a bounty bar, I actually have a bounty bar skillet cookie on here. Bounty bars in Europe are called Mounds bars here. This recipe combines my love of coconuts, pecans and toffee into one cohesive and delish dessert or snack, it’s ready to be baked in a short amount of time. It’s moist with a crunchy toffee topping ready to be enjoyed warm with a scoop of vanilla ice cream. Go ahead and try it, and also comment.