First up were these Pumpkin Chocolate Chip Blondies. Oh my! The texture is so lovely, even to the very edge of the pan, and there's no frosting required. They easily received the seal of approval from the Official Cookie Tester because he is a pumpkin aficionado so they will definitely go into the rotation.
I've been baking a Pumpkin Chocolate Chip Cookie recipe for years but these are so much faster.
The second batch were these Coconut Butter Bars (photo: Cookies & Cups) and believe me, they aren't fibbing about the 'butter'. I added a few extra tablespoons of flour to the crust because it just looked too saturated and I'm happy that I did. That said, they are very tasty too and also received the OCT seal of approval. I didn't get a pic before they hit the freezer so I am sharing the one that she has on her site.The third batch (I know, I was only supposed to bake two) was a bonus for me. While hunting through mom's recipe book I found this. Anyone who grew up in our household will recognize the type. It's a page from The Baptist Church Cookbook. This was a go-to recipe book in our house, with fantastic recipes from ladies in our community and growing up I loved these squares. It was interesting to see how much less sugar they took when compared to the two recipes that I had just made, particularly the base. It's the crust that I always think of - might be the inclusion of the egg that makes it just a little different. And well, in my book you just can't go wrong with pineapple and coconut. in my book.When they came out of the oven I was almost giddy.There might have been a little taste testing at breakfast the next day.It's only a 8" pan so they get to stay with me. Such a delicious walk down memory lane....M