These easy to make Sweet and Salty Cashew Blondies are exactly what you need, for a cookie that is not too sweet. Plus they couldn't be any easier to make. Convenient because they are made with Whole Wheat Self-Rising Flour, so you can have these in the oven in about five minutes...
It's always good to be back in the kitchen!
Whether it is the garden or spending time with family, being away from the kitchen can throw your cooking and baking mojo off just a bit! And speaking for myself, I can let that go on too long...it can take me awhile to get back in the cooking groove that I developed through the years. And to be honest, it is a routine that serves me well. It doesn't seem to matter how many I am cooking for, I always have lots to do in the kitchen.
Between the pantry staples I routinely make and our dinner meals, often I find I am leaving out time to research new ideas and develop new recipes to offer here. After we have proof-eaten them that is! All recipes shared here at Scratch Made Food! & DIY Homemade Household are tested, make and eaten by all of us. And I am not above asking, "is this blog worthy?" And I can always count on my family to help out with that portion of the blogging!
Not too sweet, with a gentle crunch from the cashews!
Around here we are finding that a less sweet dessert is just as enjoyable, as a rich one. Especially one that has crunchy nuts inside. While this seems plain, and in some ways it is, it is also easy to dress it up, I have offered some suggestions in the notes below. For a more involved dessert, it goes without saying that Sweet and Salty Cashew Blondies would be lovely along side a dish of fruit. Dessert is what we make it and we might as well make it delicious!
A few notes about this recipe.
You can use your own preferred nuts of choice, in addition to a few chocolate chips, just be sure to keep the ingredients to 2 1/2 cups total volume otherwise you will not be able to stir it together!
As written this is not a super sweet bar cookie, think of an old-fashioned chewy Lorna Doone with cashews.
Due to the nature of cashews to soften when warm, you will want to let the pan of baked cookies cool completely for the cashews to return to a crunchy state, before cutting.
If you prefer a sweeter cookie, add a couple of tablespoons of brown sugar.
And lastly, this is a stiff batter, it needs to be baked thoroughly. Make sure you bake these cookies until a rich golden brown, for a delightfully chewy bar cookie.
We of course use our homemade Whole Wheat Self-Rising Flour, but feel free to use the style of S/R flour you prefer. And finally, while I will serve these plain, feel free to make a simple glaze to drizzle over the top if that is your desire!
Ingredients needed for this recipe:
- cashews
- sweetened condensed milk
- whole wheat self-rising flour
You will also need:
- measuring cups
- medium-sized mixing bowl
- silicone spatula
- 7X12 baking pan
Now we are ready to begin!
Sweet and Salty Cashew Blondies
by the seat of my pants,
inspired by: the links site
350-degree oven
UPDATED: 06.12.2024
2 - 2 1/2 c roasted and salted cashews - do not use a dry roasted nut
1 14 oz. can of Sweetened Condensed Milk
1 1/4 c Whole Wheat Self-Rising Flour
Combine all of the recipe ingredients in a medium-sized mixing bowl, the batter will be stiff.
Spoon into a prepared 7X12 baking pan, and press batter evenly into the pan, taking care to get the corners of the pan filled with the batter.
Bake 22-25 minutes until golden brown. Let cool in the pan completely before cutting. Store in a covered container so the blondies do not dry out.
Storage options for Sweet and Salty Cashew Blondies. Store covered in a lidded container or tightly sealed freezer bag for up to seven days. For longer storage the blondies may be frozen, however, do expect a slight loss of flavor and crunch.
UPDATE:
For your convenience, a "copy and paste" version of Sweet and Salty Cashew Blondies has
been included below.
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Printable "copy and paste" version:
Sweet and Salty Cashew Blondies
inspired by: the links site
350-degree oven
UPDATED: 06.12.2024
2 - 2 1/2 c roasted and salted cashews - do not use a dry roasted nut
1 14 oz. can of Sweetened Condensed Milk
1 1/4 c Whole Wheat Self-Rising Flour
Combine all of the recipe ingredients in a medium-sized mixing bowl, the batter will be stiff.
Spoon into a prepared 7X12 baking pan, and press batter evenly into the pan, taking care to get the corners of the pan filled with the batter.
Bake 22-25 minutes until golden brown. Let cool in the pan completely before cutting. Store in a covered container so the blondies do not dry out.
Storage options for Sweet and Salty Cashew Blondies. Store covered in a lidded container or tightly sealed freezer bag for up to seven days. For longer storage the blondies may be frozen, however, do expect a slight loss of flavor and crunch.
~~~~
This is a great recipe for nights when you want a treat but don't want to fuss.
ReplyDeleteThanks!
DeleteLooks like a wonderful recipe to try. I love anything cashews! Thank you for sharing at Fiesta Friday party!
ReplyDeleteYou are very welcome!
DeleteWow, how easy is this! I can't wait to try this!
ReplyDeleteJenna
Thank you Jenna!
DeleteThis looks so easy and yummy. But I'm going to have to change it to gluten free self rising flour. Has anyone tried that? And I am so sorry you caught the virus. I hope you are well on your way to good health soon!
ReplyDeleteSorry for the late reply, my guess is, any GF flour that is cup for cup exchange would work just fine!
DeleteLooks so tasty! Definitely making these.
ReplyDeleteDonna, they are simple, yet so tasty. Especially for cashew lovers!
DeleteHomemade cookies are always better than store bought - thanks for sharing your recipe!
ReplyDeleteYou are so welcome, I think we all need an easy recipe to turn to in busy times.
DeleteYum! These sound and look delicious!
ReplyDeleteAmy, thank you so much! I like how simple they are, also.
DeleteThat sounds so yummy!
ReplyDeleteJoanne, I love the sweet / salt combo every time!
DeleteThese look delicious! I love cashews so will be trying this recipe out. Thanks for sharing Melynda. :) #MMBC
ReplyDeleteJayne, thank you and thanks for stopping by, I appreciate it.
DeleteOh wow! What a great recipe! It looks so simple to make and the end results look delicious.
ReplyDeleteKim, thank you so much! Busy times and all, we each need a cache of go-to recipes.
DeleteThis sounds so good! I'm going to have to make this soon. I think this would be a hit in my home. Thank you for sharing your recipe at The Crazy Little Lovebirds link party #42. ♡
ReplyDeleteStephanie, any time! I enjoy sharing with your readers at Crazy Little Lovebirds!
DeleteThese sound fantastic!
ReplyDeletePaula, thank you and thanks for hosting Sweet Tea and Friends! I sure appreciate it.
Delete