These Blondies were featured on Gwyneth Paltrow’s Blog. Chef Kate McAloon has added lavender to the recipe giving it a delightful, healing herbal twist. The lavender is optional if you prefer to have them without or you can add just a little to a small amount of dough and bake separately in a ramekin to try it. This recipe will be included in a new lifestyle cookbook Chef Kate McAloon is co-authoring with Alicia Wolff, owner of the Organic Keys Creek Lavender Farm called “A Lavender Filled Life.” Using organic ingredient makes this delicious decadent treat healthier. Chef Kate has also made them gluten-free for clients by using a mixture or coconut, almond flour, and a little rice flour.
1 Cup butter (room temp)
¾ Cup white sugar
¾ Cup brown sugar
2 Teaspoons vanilla
2 Cups all-purpose flour
½ Teaspoon sea salt
½ Teaspoon baking powder
½ Teaspoon *culinary lavender (optional)
1 Cup shredded un-sweetened coconut
1 Cup white chocolate chips
¾ Cup small marshmallows
Using an electric mixer combine butter, white sugar, and brown sugar together until creamy. You can also mix by hand if you are looking for a good workout. Add vanilla and eggs one at a time and mix well. In a separate bowl mix together flour, sea salt, baking powder, and culinary lavender if using. Then add the flour mixture to the batter slowly and mix well. If you are using an electric mixer add a little at a time because the flour has a tendency to fly everywhere. Add the coconut, white chocolate chips, and marshmallows and blend together. Put the mixture in a Med/LG baking pan sprayed with cooking spray. Bake at 350 for about 20 to 25 minutes then check and cover the Blondies loosely with foil that has been sprayed with non stick spray so the top does not burn and continue baking until the insides are a bit firm for about 15 minutes longer. They should still be a little soft and chewy inside when done. Let them cool and ENJOY!!!
*Organic culinary lavender and other products available at Keys Creek Lavender Farm.
Image By: Lauren Lemons