It is traditional to bake with honey at the start of the Jewish New Year-it’s a wish for a Sweet New Year. I personally love honey cake and bake this one from Smitten Kitchen every year. My recipe for honey cookies is also insanely popular during this season. I also have a recipe for honey sugar cookies that are perfect for cutting out cookie shapes, apple honey crumb muffins that are moist, sweet, and delicious, as well as honey whoopie pies for the more adventurous baker. But not everybody loves the taste of honey in their desserts. For those people I present you with honey bear blondies. I call them “honey bear” because everybody knows about the plastic bears that honey comes in. Blondies, or blonde brownies are basically brownies without chocolate in the batter. I have a recipe for blondies I shared a few years ago. It makes soft, cake like chocolate chip cookie squares and it’s delicious. The addition of honey in this recipe makes super fudgy, thick, dense cookie squares with the slightest hint of honey flavor. I found 2 similar recipes for honey blondies: one from Martha Stewart, and the other from the Ovenly cookbook that is floating around the internet and used those to come up with this recipe. My recipe is dairy free, quick, and easy. All the ingredients are easy to find, I’m sure you have everything you need right in your pantry already!
I’m back with a new recipe! I’ve barely been baking these last few months, and while I’m always coming up with recipes I want to share here, life has just been getting in the way. I’ve been blogging on and off for over 7 years now! At times I find myself posting weekly, while other times I take longer breaks. I started this journey to share my baking journey with family and friends without a plan of where I wanted it to take me. I still don’t have a clear idea, I do know that I love creating delicious dessert recipes to share and that is what I hope to focus on for a bit. I’ve been pretty unmotivated in the baking department lately, but sharing this (my thoughts and my recipe) feels really good. I hope you like this dairy free, easy, quick, delicious recipe for oatmeal raisin cookie sticks. It’s a great alternative for those who don’t love chocolate or simply need a break. Is that even a thing? These cookie sticks are sweet, crispy and chewy. Plus, they freeze great! The key to these or any recipe that calls for raisins, is to soak them in boiling water before mixing them into the dough. The hot water plumps the raisins right up and keeps them moist inside the cookie sticks. Just make sure to strain the water out of the raisins before using them.
I am always looking for good Passover dessert recipes. It’s seriously on my mind all year! I came up with this one last Passover and never got a chance to post it officially on my blog. I did share it on Instagram and emailed it over and over to anyone asking. But here is my official post with the easy to follow, no mixer needed, one bowl, dairy free, gluten free, brownie brittle recipe! I make so many batches of these before Passover because they are so easy to make and really really delicious. I’ve always wanted to try adding other topping on like nuts, marshmallows, coconut, sprinkles…but I have not had the chance. If you try adding anything other than chocolate chips, let me know how it goes! This recipe has actually replaced my recipe for flourless double chocolate nut cookies, a recipe I highly recommend for Passover-it’s really good too! But this brownie brittle is just so much easier to make. Plus it’s nut free, something people are always looking for in a dessert recipe because of allergies. Looking for my other popular Passover desserts? I’ll bet you have heard about my chocolate chip cookies, but have you tried my banana muffins? They are also amazing! I make mine in mini size, perfect for snacking. Enjoy!
Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
In a medium sized bowl, mix everything aside from the chocolate chips.
Mix by hand or with a mixer on low until combined.
Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
Sprinkle the chocolate chips over the batter. Use more or less as desired.
Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
Return the brittle to the oven for another 10-15 minutes until crispy.
Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.