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.
Ingredients
- 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
Directions
- Preheat the oven to 350 degrees and grease a 9-x-13-x-2 baking pan.
- In a bowl, whisk together the flour, baking soda and salt; set aside.
- In another bowl, combine the butter and sugars until creamy. Add in the vanilla and eggs.
- Switch to a wooden spoon or a rubber spatula and stir in the dry ingredients until well-blended.
- 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.
- Cool in pan before cutting into squares.
I LOVE MAKING ALL THE TREATS .LIKE CARMEL APPLES AND ALL THE SPECTIALTY COOKIES.
I wish I could be all for this one, but I saw coconut and walnut and immediately thought, “Nope, I’m out.” But they certainly look good!
If someone doesn’t like Coconut, what would you recommend trading it out with? I personally love coconut, but some household members are not big on it. I would love to make these though, and if I make them all for myself, then I’d feel greedy!
Please let me know your thoughts on the substitutions!
any mix-in would work: different chocolate chips, variety of nuts, dried fruit, candy… the possibilities are endless! if you want something to give it texture like the coconut, i’d say try corn flakes!
Does your recipes say how many they feed?
hi! no, they don’t. typically, a 9×13 pan cuts 24 pieces for me depending on how big/little you cut them.