Coconut Walnut Blondies with Toffee


I just switched hosting sites over the past week and finally have it all sorted out (I think). Apparently, my email was down for two to three days and I had no idea until I got a call from one of the people that I was working with. If you emailed me and it bounced back to you, I never got your email! So sorry! It works now and you can resend it if you’d like.


There’s a lot that can go wrong when you’re dealing with your domain, host, and email. Not only that, but it’s extremely stressful when something doesn’t work! Thanks goodness for Google. I was able how to figure out how to fix the problem on my own after a couple of Google searches and a lot of yelling at my computer.

After all of that, there is one thing that I learned. Stay away from GoDaddy! They’re a terrible hosting site and constantly blame WordPress/the internet for your problems when it’s really on their end. Stay away.


On another note, I’ve had crazy baby fever this past week. How can you not after watching videos like this?


I don’t bake with coconut often, mostly because the DH doesn’t like it. Every now and then, though, I find a bag of coconut leftover from making Everything Cookies and go on the hunt to make something with them. Enter: Coconut walnut blondies with toffee.


They were gooey with crispy edges and tasted the best warm. I can imagine a scoop of ice cream on top, melting into a puddle around the bottom of the bar. Yum! Recipe from Picture Perfect Meals.

Coconut Walnut Blondie with Toffee


  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 1-1/2 cups light brown sugar, packed
  • ½ cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1 cup macadamia nuts, coarsely chopped
  • 1 cup toffee bits
  • 1-1/2 cups sweetened flaked coconut


  1. Preheat the oven to 350 degrees and grease a 9-x-13-x-2 baking pan.
  2. In a bowl, whisk together the flour, baking soda and salt; set aside.
  3. In another bowl, combine the butter and sugars until creamy. Add in the vanilla and eggs.
  4. Switch to a wooden spoon or a rubber spatula and stir in the dry ingredients until well-blended.
  5. Fold in the nuts, toffee and coconut until nicely mixed. Scrape the batter into the prepared pan and smooth the top with a spatula. Place the pan on a large rimmed baking sheet and bake until the top is nicely golden brown, 40 minutes.
  6. Cool in pan before cutting into squares.

Pillsbury Caramel Apple Bars


I’m pretty sure that every baker adores the holiday season. Why? Well, brands start introducing new flavors and products to bake with! I, for one, can’t resist going through the baking aisle every time I go grocery shopping just to make sure that I didn’t miss any of the new items that came out.

Pillsbury has plenty of fall inspired box mixes and frosting for me to play with. For these caramel apple bars, I used the Caramel Apple Premium Cake Mix and Caramel Apple frosting. I also took the sprinkles from the orange Funfetti frosting to make it a little more festive.


I can’t get enough of those little star sprinkles. Aren’t they darling? The colors would be great for a boy’s baby shower! Everyone that I know is having a girl at the moment, so I’ll have to keep that in mind for the next time someone announces they’re having a boy.


With Pillsbury’s products, it’s extremely easy to mix and match. I could have used their cream cheese frosting instead of their caramel apple frosting to tame down the sweet flavor. Actually, I think that flavor would have been better than caramel apple on caramel apple. I’d use the caramel apple frosting on Funfetti cake and call it a day. Oh, the possibilities!


This is a very low maintenance recipe. There’s no piping or extra tools needed. You can mix everything in one bowl. Bars are much easier than cupcakes, but they still look just as pretty.


I was surprised by how fast these baked. I baked mine for 17 minutes, but that was already too much. I’d check them at 12 minutes the next time I make it.


You can find other great ideas from Pillsbury on their Facebook and Pinterest pages. On their Facebook page, you can even participate in their “We Bake It, You Name It” program!

Pillsbury Caramel Apple Bars


  • 1 box Pillsbury Caramel Apple Cake Mix minus 1 cup of cake mix
  • 2 eggs
  • 1/2 cup oil
  • 1 box Pillsbury Caramel Apple Frosting
  • sprinkles


  1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan and set aside.
  2. Mix together the cake mix, eggs, and oil until just combined. Evenly spread the batter in the prepared pan. It will be very thin!
  3. Bake for 12-15 minutes, until toothpick comes out clean (I did 17 and that was too much).
  4. Remove and let it completely cool before spreading the frosting on top. Decorate with sprinkles.

This is a sponsored post, but the opinions expressed are my own.

Cinnamon Chip Snickerdoodle Cookie Bars and a Giveaway!


Did I have you attention at “cinnamon chip?” Or was it “snickerdoodle?” Perhaps “cookie bars?” Maybe you’re here for the giveaway. Either way, I’ve got your attention.

I found a bag of cinnamon chips at Target (where else?) and picked them up. They’ve been sitting in my pantry for a couple of months before I stumbled across them again while looking for something to bake with. It was fate.


Cinnamon chips are way better than butterscotch chips. They look exactly the same with their color and texture, but butterscotch chips are kind of… meh to me. I do love See’s Candies butterscotch lollipops, though.


Anyways, these bars are chock full of cinnamon and resemble a thick snickerdoodle. They’re a lot more rich, so you can’t eat as many of these as you could with cookies.





These bars are also a lot sweeter than your regular snickerdoodle, so be prepared for a good sugar kick for the day.

Recipe from Epicuricloud

Cinnamon Chip Snickerdoodle Cookie Bars


  • 3 cups + 3 tablespoons flour
  • 3 teaspoons cream of tartar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 sticks unsalted butter, softened
  • 2 1/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 10 ounces cinnamon chips
  • 2 tablespoons cinnamon sugar


  1. Preheat oven to 375 degrees F. Grease a rimmed half-sheet (17" x 12" x 1") baking pan.
  2. Combine flour, cream of tartar, baking soda and salt in small bowl.
  3. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each.
  4. Gradually mix in flour mixture.
  5. Stir in the cinnamon chips.
  6. Spread in prepared pan and sprinkle with cinnamon sugar.
  7. Bake for about 25-30 minutes or until the center is set.
  8. Cool in pan on wire rack. Cut into 48 squares.

Speaking of sugar, have you decided what you’re baking for Easter? It’s coming up in just over two weeks!

To help you out with your Easter baking, SweetWorks is hosting a giveaway on my blog for some wonderful themed Easter candies. One lucky winner will receive:


That’s a whole lot of goods! They’re great for stuffing Easter eggs with and the kids will be so happy to open eggs filled with shimmery spring Sixlets. I’d be happy eating the foiled solid dark eggs by itself. You could even hide the semi-solid milk chocolate rabbit as the “golden ticket” for kids to find on their Easter egg hunt!

To enter the giveaway, just fill out the Rafflecopter below:
a Rafflecopter giveaway