Easy Friday Blondies & Flowers


Hey KS Fans,

Did anyone else have a week that was a little floopy? Yes I said floopy – just the only word I can think of describing a week where you had good intentions and clear plans, and then those plans and your days just take another entirely weird turn and you find yourself doing things that were totally not on your initial agenda – and now before you know it , it is Friday, and you still have the whole list from Monday to accomplish!! So FLOOPY basically the only word I have to describe my week!

Because it seems most weeks end up being just a little Floopy, I  am always looking for the quick easy dessert to make for Shabbos.  My ideal recipe usually includes a little  chocolate and has to work well when it doubles as my Shabbos nosh when eating it on the couch curled up with my daughter as we Friday Night Chillax (YES that too is an official word in my house!)

Truth is  – Don’t we all think our lives are a little nuts? – So I do not like to waste these short Fridays making elaborate Shabbos desserts, and this Blondie takes minutes to put together and are delicious to boot!

I normally serve them warm Friday night with pareve ice cream, and  catch myself noshing on them through out the Shabbos, they are truly the perfect Friday dessert to make!


Easy Delicious Blondies


originally published in The At-Home Gourmet Cookbook


2 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 sticks butter or margarine at room temperature

1 1/2 cups light brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1 cup chocolate chips

1 cup chopped walnuts

1 cup shredded coconut

Preheat oven to 325 degrees. Spray a 9×13 baking pan.

Whisk together the flour, baking powder, baking soda and salt.

In a bowl of an electric mixer fitted with the paddle attachment beat the butter until creamy and smooth. Add both sugars, and beat until well incorporated. Add eggs one at a time, then vanilla. On low speed add dry ingredients just until well incorporated.

Using a spatula mix in chips, nuts, and coconut. Pour into pan and even out the top with spatula.

Bake 40 minutes or until toothpick comes out clean. Cool for 15 minutes before cutting.


Friday Flowers

I love contrasting colors, one of my favorite color combinations is chartreuse green, and some type of burgundy and purple. Winter flowers are easy to find in these colors, just check out your local shops and grocery flower aisles.

Low centerpieces of tightly bunched burgundy and chartreuse flowers pop against any table setting.


Have a great Shabbos All! Sarah


And don’t forget to Enter Kosherstreet’s and the Bitz of Glitz Chanukah $100 give away! – The contest ends Monday! – You could be wearing this gorgeous bracelet!


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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. Shira says:

    I can’t wait to try it. Will it still taste good if I omit the coconut?

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