Blondies ala Mode

The only thing that comes close to the comforting marriage of warm and cold - brownies ala mode - are their kissing cousin, Blondies ala Mode. Oh my. Here are two recipes for you. I could go on about each of them individually, but I will combine them (and you should too) and experience their sinful goodness!

Blondies ala Mode
Blondies:
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
2/3 cup butter, melted and cooled slightly
2 cups packed brown sugar
3 eggs, lightly beaten
2 tsp vanilla extract

Preheat oven to 350 degrees. Sift dry ingredients together (flour through walnuts) and set aside. Combine butter and brown sugar together; mix well. Stir in eggs and vanilla. Combine dry ingredients with butter mixture a little at a time. Batter will be very thick. Spread evenly into a 9x13 baking dish that the bottom has been sprayed with nonstick cooking spray. Bake 30-35 minutes.

Caramel Sauce:
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
2/3 cup heavy cream
1/4 cup butter (no substitutes)

Combine all ingredients in a medium sauce pan. Bring to a boil over medium heat. Cook 3 minutes, stirring regularly. Allow to cool slightly before serving. Makes approximately 1 1/2 pints.

To assemble dessert, top a generous scoop of vanilla ice cream on an individual warm blondie. Top with caramel sauce and garnish with additional chopped walnuts.

Coconut Brunch Bread

Who are we kidding? This rich, buttery, coconut confection is such a pound cake but oh what a pound cake! I've had this recipe for a few years and never got around to making it. As you know, anything with coconut is on my must-try list. I reduced the fat slightly and exchanged coconut milk for the regular milk the recipe called for...I was not disappointed.

Next time I think I will serve its decadent slices with some Lemon Curd.

Coconut Brunch Bread
4 eggs
2 cups sugar
2/3 cup canola oil
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Dash salt
2 teaspoons coconut extract
1 cup coconut milk

In a large mixing bowl, beat eggs, sugar and oil. Sift together flour, baking soda, baking powder and salt. Add dry ingredients to egg mixture alternately with coconut milk. Generously grease and flour a 10-inch Bundt pan. Spoon batter into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched.

As soon as cake comes out of the oven, combine 1 cup sugar, 1/2 cup water, 3 Tablespoons butter in a small saucepan. Bring to a boil and cook for 5 minutes. Whisk in 1 teaspoon coconut extract. While the hot cake is still in the Bundt pan, slowly pour syrup over the top. Allow to cool in pan; syrup will soak into cake. Remove from pan and dust with confectioner's sugar.

Hot Buffalo Chicken Dip

What a weekend of get-togethers! My handsome nephew just arrived home Friday night from the New York, New York Spanish-speaking mission and his "homecoming" was today only to be followed by a surprise birthday party for my brother Bill and our soon-to-be family member, Derek (he and my cute niece Chelsea are to be married in May). I've been waiting to try this recipe and thought this weekend would be the perfect time. The warm, bubbly dip was slightly spicy, filling and seemed to be the perfect tasty accompaniment to several foods.

Serve with crackers, crusty bread rounds and celery sticks

2 cups shredded, cooked chicken
3/4 cup hot pepper sauce (such as Frank's Red Hot)
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing or Bleu Cheese dressing
1 1/2 cups shredded cheddar cheese, divided

In a medium skillet, heat chicken and hot pepper sauce over medium heat. Add cream cheese and stir until smooth. Stir in dressing and 3/4 cup shredded cheese. Cook until mixture is heated through. Transfer to a crock pot or baking dish and top with remaining shredded cheese. For crock pot, cook on low until hot and bubbly (about 1 hour). For oven, bake on 325 degrees for 20-25 minutes or until hot and bubbly. Serve warm.