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.

Wonka Chocolate Meringue Cookies


Have you guys heard of WONKAPeel-a-Pop™ frozen treats? It’s a new product that came out this summer. Leave it up to Wonka to take ice cream to a whole other level. It’s basically a popsicle that you peel, just like a banana! Can you imagine all the fun the kids would have with this one?


Even as an adult, I was a little giddy child opening the box.

“How did they make this?”
“I literally just peel it!?!”
“Can I eat the outside?”
“What is the outside made of?”
“Where do I bite it first?”

Wonka truly sparks imagination and creativity in their products. It definitely got my mind rolling with questions.


The popsicles are pre-etched so it’s a lot easier to peel. All you have to do is take a bite, grab a piece of the outside, and pull straight down! Voi-la! Now you have access to the goodness in the middle. They come in two flavors: vanilla banana and vanilla grape.


This ice cream inspired me to “wonkify” one of my own recipes. Instead of making regular chocolate meringue cookies, I added Nerds to the top right before baking to see how they’d turn out.


I’m actually quite impressed… they didn’t melt away completely. You can still see them after baking. These cookies would be great for a Willy Wonka themed party!


I did leave some of the chocolate cookies plain since not everyone likes a sour punch to their cookies. I bet you have all of the ingredients in your cabinet to make these cookies right now. Believe it or not, here’s no egg yolks, butter, flour, or regular sugar in the recipe.


I’d consider that pretty healthy.


Recipe slightly adapted from Swade Designs.

Wonka Chocolate Meringue Cookies


  • 2 1/2 cups powdered sugar
  • 1 cup dark cocoa powder (I use Rodelle)
  • 3 egg whites
  • 1 tsp espresso powder
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tablespoons Nerds (optional)


  1. Preheat oven to 350 degrees. Line two baking pans with parchment paper or Silpat.
  2. In a stand mixer, whip the egg whites until fluffy, about 3-4 minutes on high.
  3. Mix in the powdered sugar, cocoa powder, espresso powder, vanilla, and salt until smooth.
  4. The dough will be very sticky! Scoop with a 2 tsp cookie scoop and place on baking sheet, leaving at least 2 inches around each cookie. They spread!
  5. Sprinkle some Nerds on top (can omit if making regular chocolate cookies).
  6. Bake for 8-10 minutes. Allow cookies to completely cool on pan.

I am a member of the Unpeel Fun program and help spread the word about WONKA™ Peel-a-Pop™ frozen treats.  As a team member, I receive product and incentives in exchange for participating in brand related activities and spreading the word about WONKAPeel-a-Pop™ frozen treats

SweetXO Cookies & Giveaway!


I did something a little crazy; I went into SweetXO, filled up a bag full of candy, went home, and threw everything into a cookie. It was the best decision I’ve made all week.


The result? A cookie that will knock your socks off.


SweetXO has a couple of locations in Southern California. They’re in Agoura Hills, Santa Anita, Huntington Beach, Manhattan Beach, and Thousand Oaks. I went to the location in Agoura and blown away. How have I not visited this store before? It’s basically my dream store that I’ve been picturing in my head for all of these years, but in real life. They have frozen yogurt with over a hundred toppings, ice cream, frozen popcorn (c’mon guys.. FROZEN popcorn!), freshly baked cookies, brownies, warm candied nuts, clothes, assorted bulk candies, a Coke FreeStyle soda fountain, and miscellaneous gifts for everyone in your life.

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It may be a little overwhelming at first, but you’ll soon realize that even though the store carries a lot, it’s very well organized. The store is divided into sections that actually make sense: kids, women, men, frozen goods, and bakery items. As for the bulk candy bins, they’re scattered throughout the store by category.


Let’s talk about the frozen popcorn. They have twelve different flavors that change daily. My favorite was the Cini Mini Pops (cinnamon and caramel), which is basically caramel popcorn rolled in cinnamon sugar. That cinnamon sugar combination gets me every time. All of the popcorn is air popped, gluten-free and vegan!


Right next to the popcorn was their ice cream section. Again, the flavors change daily and are made in house.


Naturally, we had to sample every flavor. They had flavors like frosted flakes, glazed maple donut, and circus animal cookies. My favorite was crumb cake. I topped it with some cookie dough and warm Oreo brownies.


I dove into my ice cream and yelped when I realized that my spoon was changing colors! The cold temperature of the ice cream made my yellowish spoon transform into a dark green color. How fun is that?! Sadly, I had to cut my visit shorter than I wished to catch a dinner. I grabbed a candy bag to fill up from the bins so I would have something to take home with me.


Can you tell that I was in a chocolate mood? Milk chocolate covered pretzels and rainbow sno caps were on my mind.


I loved that their bags had a ziploc top rather than a twist tie or sticker. It makes my life a lot easier since I’m always opening and closing my candy bag to get a bite

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Milk chocolate covered pretzels and rainbow sno caps look better in a cookie than they do in a bag, don’t you think?


The cookies are sweet, soft as can be, and has a lot of different textures going on with the crisp from the pretzels and the bite from the nonpareils.


This recipe comes from Sally’s Baking Addiction. All I did differently was add sno caps and change white chocolate to milk chocolate. Do you live in Southern California and want to visit SweetXO for yourself? Wonderful! I’m giving away a $50 SweetXO gift card on my blog to celebrate it being National Candy Month! Check it out on the Rafflecopter underneath for a chance to win. The contest ends this Saturday, so make sure to do it before then!

a Rafflecopter giveaway



SweetXO Cookies


  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups chopped milk chocolate covered pretzels
  • 3/4 cups rainbow sno caps


  1. Cream butter and sugars together until fluffy. Mix in egg and vanilla.
  2. Gradually add in flour, cornstarch, baking soda and salt.
  3. Stir in chocolate covered pretzel pieces and sno caps, saving a couple to press onto the tops of cookies. Wrap the dough in saran wrap and refrigerate for at least an hour.
  4. Preheat oven to 350F. Drop balls of dough (2 tablespoons each) onto cookie sheet. Press a couple of sno caps onto the top, if desired.
  5. Bake for 9-10 minutes.
  6. Allow to cool for 5-10 minutes on the cookie sheet before transferring to cooling rack to cool completely.

I also have bigger news involving SweetXO coming up soon, so stay posted to hear more!