Sweet and Salty Cashew Blondies, only 3 ingredients for delicious bar cookies!

Fall weather usually calls for more calories, with outdoor sports and extra chores. These Sweet and Salty Cashew Blondies are exactly what you will want to make. So convenient made with Whole Wheat Self-Rising Flour, you can have these in the oven in about five minutes... 

I am finally back in the kitchen! That crazy virus I caught was a tough one. But don't get me wrong, all along I have been helping cook our shared family dinners. Except for morning oats, this is the first recipe I have made in over eight weeks in my little kitchen...and don't ask me why, but I was a bit hesitant to just get in and get it done. Maybe so long away from the kitchen, I didn't think I had a recipe good enough to share. 

During my eight weeks of downtime, I wasn't even interested in researching recipes, and food was not a priority. I have had this recipe for Sweet and Salty Cashew Blondies in line, just waiting to be made for quite some time. The only recipe I did research was for making our own chicken feed. I have to say, taking care of the hens kept me going. Twice a day to the coop for offering food, and gathering eggs gave me the opportunity for a bit of fresh air without too much energy being expended. 

Gosh, even my little herb garden took a backseat to my taking care of the hens and getting better myself. The herb pots have been brought into the house for wintering over. I cut the chives back, minced the "harvest" and you can already see signs of new growth. The thyme may be a lost cause and need to be completely cut back and disposed of. The rosemary is the hardiest and still somewhat healthy. I have to be honest, as many times as I have tried to grow herbs in little pots, I have yet to be completely successful...

Our weather is rapidly changing here in Montana, it got chilly literally overnight. Our mountain tops show signs of snow, and while we did get some on the valley floor, it did not stick. The chilly weather is why I made these Sweet and Salty Cashew Blondies as my first recipe coming back to the kitchen. Sometimes I need a little energy pick-me-up in the afternoon to keep going. We still have lots to do, and while it won't all get done right away, I like continuing to work away at the chores as weather permits. 

A few notes about this recipe. 

You can use your own preferred nut(s) of choice, in addition to a few chocolate chips, just be sure to keep the total of 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, dried fruit is always a good choice! Or add a couple of tablespoons of brown sugar...if using dried fruit, again, remember to keep the total volume at 2 1/2 cups.

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

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. 

You may also enjoy:

Toffee Walnut Oatmeal Cookies.

#wholefoodingredients

#scratchmadefoodforyourfamily

#WholeWheatThat’sGoodToEat!

Featured recipe at: 

Scratch Made Food! & DIY Homemade Household featured at What's For Dinner Sunday!

Thanks for stopping by!

 

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Printable "copy and paste" version:

Sweet and Salty Cashew Blondies

inspired by: the links site

350-degree oven

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.

~~~~