Look! It’s Ricki at the Vegetarian Food Fair again!
Nope, I didn’t take a spin in the Time Tunnel. Nope, I don’t have a twin sister who demonstrated a recipe at another Veg Food Fair this weekend. Nope, I haven’t figured out how to implement Einstein’s theory of relativity and traveled back in time. And nope, you did not unwittingly ingest some strange form of hallucinogen, which is now showing its effects in this blog post.
This post is simply a means to re-post last week’s Butterscotch Blondies with Chocolate Chips and Dried Cranberries recipe, which was lost when a *&%$!!! hacker broke into my blog site and hijacked the page for a few days. I contacted my service provider and they cleared it up–minus a couple of entries (and minus all your wonderful comments about the Food Fair–sniff, boo hoo!).
I’ll post another recipe tomorrow, but in the meantime, here are those blondies again. And nope, I didn’t eat them this week, either. 😉
Butterscotch Blondies with
Chocolate Chips and Dried Cranberries
from Sweet Freedom
These are a favorite dessert in our house. They are rich-tasting, chewy, and the combination of rice syrup and maple syrup mimics a butterscotch flavor extremely well. Use the suggested cranberries and chocolate chips, or any of the variations, below.
1 cup (140 g) light spelt flour
3/4 cup (90 g) barley flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1/3 cup (80 ml) brown rice syrup
1/3 cup (80 ml) pure maple syrup
1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
1 Tbsp (15 ml) pure vanilla extract
1/4 tsp (1 ml) rum or butterscotch flavoring (optional)
1/2 cup (100 g) non-dairy chocolate chips
1/3 cup dried tart cherries (45 g) or cranberries (40 g)
Preheat oven to 350F (180C). Line an 8” (20 cm) square pan with parchment paper, or grease well and then flour the pan (flouring is essential, as the blondies tend to stick to the bottom of the pan without the parchment).
In a medium bowl, sift together the spelt flour, barley flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the brown rice syrup, maple syrup, oil, vanilla and flavoring (if using) until well blended. Gently stir in the chips and cherries.
Pour the dry mixture over the wet and stir to blend. You will have a fairly thick and sticky batter. Turn the batter into the prepared pan and smooth the top with a rubber spatula.
Bake in preheated oven for 20-25 minutes, rotating pan about halfway through, until a tester inserted in the center comes out just barely clean (a moist crumb or two is fine). Take care not to overbake, or these will dry out! The batter will fall a little as it cools; this is as it should be. Allow to cool completely in pan before cutting into squares. Makes 16 squares. May be frozen.
Variations: use 1/3 cup each pistachios (or nut of choice) and dried cranberries, or replace the cranberries with raisins and add about 2 tsp (10 ml) freshly grated orange zest.
© 2009 Ricki Heller
Last Year at this Time: Banana-Berry Breakfast Cakes
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Your very own hacker? Yikes. Well you and the the blondies still look great. I’ve got banana oat bars in the oven and plan to make the blondies as soon as the husband gets back with dried cranberries and rice syrup. It’s hard to imagine all the “basics” that aren’t on the shelf when you move. I guess I’ll substitute for the barley flour – forgot to put that on the list.
Looks delicious, as always.
Well the picture and the blondies look just as good the second time around! Glad you were able to recover almost everything, what a pain!
I am so sorry to hear that. Glad to see you have most things under control now though. Happy to report that I made the blondies after the original post and they are long since gone, very tasty – thanks!
-K
how frustrating for you! glad we still have the pic and the recipe
I didn’t even know someone could hijack a blog. What the heck, people are so weird. Glad you’re back, and thanks for the wonderful recipe!
Those brownies are worth repeating anyway!!! YUM!! Glad you got the hacker sorted out. What a turd!
YAY for your page successfully triumphing over the hacker! Your blondies are so incredible they deserve two posts anyway! 🙂
Oh my! These look just perfect! I am definitely going to try this recipe – so beautiful, thank you.
Hubby loves blondies…nice!
Ricki – you look great! And the Blondies look pretty good too;)
Boy, oh boy, that is dreadful! What damage did they do? Glad you got it sorted out and glad you re-posted these. I haven’t been on much recently and they look gorgeous 🙂
They look even better every time I look at them. So on my most-make-very-soon list!
Andrea,
Somehow, you make it sound like something to be proud of ;). But believe me, it was a HUGE pain. And, apparently, he can do it again! I think we need to press charges. . .
K–
Glad you enjoyed them! (They are just as tasty the 2nd time) 😉
Gina,
I didn’t know it, either–I’d never HEARD of such a thing before. Seriously messed up individual.
Dani,
Aw, thanks so much! 🙂
holler,
It really is a drag. . . the company’s backup only extended to about 12 days ago, so I lost everything in the interim, including drafts, comments, etc. Hoping things will stay as they are this time.
Mihl,
Thanks! Let me know what you think if you do try them! 🙂
Perfection!
The GF version of the Blondies are an awesome success! I made them with the chocolate chips and cranberries (my fave) and with walnuts and cranberries for someone I wasn’t sure could do the chocolate. Everyone LOVES them. So glad you are back online again!
Great recipe. I love any recipe with cherries. I just found a great tart cherry recipe book from Traverse Bay Farms. Best of all it’s free. It has dried cherry recipes cherry juice recipes and more.
Ricki, do you use WordPress.com or WordPress.org?
Lame! What kind of lame-o hacker uses their time to take down a food blog? Honestly.
I was thinking about trying your blondies earlier in the week, and this reminder may have just cinched the deal. They look so good!
Oh no that’s awful about the hacker. =( Glad to see things are fixed now though.