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Becca’s Book, Serial #13 and Trail Mix Blondies

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Sometimes you just need wholesome food for the journey, whether that journey is a long day at work or the five-hour drive to a weekend getaway in the mountains or a hike in those mountains–or a night in front of the T.V. or listening to Becca’s Book, Serial #12.

Whatever your journey may be, these Trail Mix Blondies will keep your stomach from growling while filling it with all kinds of healthy nutrition and tasting yum-yum good to boot. And maybe the best part of all is that these Blondies are easy and quick to make and oh so versatile, allowing you to use your favorite nuts and dried fruit or simply throw in whatever combination is available in your baking cupboard.

So give this Trail Mix a try, even if the only trail you’ll be hitting is a dvd rental of City Slickers or a download of the story “Wyoming,” posted on this website months ago and available in the Stories index.

Whatever the journey, these Trail Mix Blondies will get you there in good shape.

craisin blondies

Trail Mix Blondies

2 1/2 Tablespoons unsalted butter, melted

1/2 cup light brown sugar (not packed)

2 teaspoons vanilla extract

1 egg yolk

1/2 cup all-purpose flour

1/4 teaspoon baking powder

pinch of salt (about 1/8 teaspoon)

1/3 cup dried fruit (I used craisins)*

1/3 cup finely diced nuts (I used walnuts)*

craisin walnut blondies

Preheat oven to 350 degrees. Generously spray eight muffin cups in a muffin pan with cooking spray, and set aside.

Add the melted butter, brown sugar, and vanilla to a mixing bowl. Mix until the ingredients are combined. Add the egg yolk and mix until incorporated. Add the flour, baking powder, and salt to the butter mixture. Mix dry ingredients into the wet ingredients until just combined; the batter will be very thick. Fold in the dried fruit and nuts until evenly distributed throughout the batter.

Divide the batter between the eight prepared muffin cups, pressing evenly into each cup. Bake for 10-12 minutes, or until the edges are just turning a golden brown. Remove the muffin pan from the oven and cool for 5 minutes before gently removing the blondies from the pan. (I ran a knife around the edges and gently loosened the blondies from the pan.) Completely cool the blondies on a wire rack before storing in an airtight container.

Makes 8 blondies.

*If you don’t want to use craisins or walnuts, you can use whatever combination of nuts/dried fruit/chocolate chips that you prefer. Just make sure to add a total of 2/3 cups of add-ins of your choosing. 


{Adapted from Sally’s Baking Addiction}

To view or download Becca’s Book in its entirety (and for free!) click on the cover.

To listen to or view Serial #13, click on the audio or the text link below the cover.


Becca's Book cover

Becca’s Book, Serial #13, audio © Jeffrey Anderson

Becca’s Book, Serial #13, text © Jeffrey Anderson

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