08 Apr Piña Colada Blondies

Piña Colada Blondies // butterlust.comPiña Colada Blondies // butterlust.com

FACT #1. I don’t own a ruler. I haven’t since 8th grade geometry. This means, that my blondies will never be perfectly sectioned into 2-inch squares. My photos will always feel just sliiiiightly off-kilter. But really, even if I did own a ruler I likely wouldn’t have the patience for perfectly portioned squares because, if we’re being real, who actually waits for their blondies to cool enough to cut before digging in? My stomach says nobody. My pink, scorched fingertips are conclusive evidence. Dig in, y’all.

I just felt like I needed to air that out.

Piña Colada Blondies // butterlust.com

FACT #2: I’M GOING ON VACATION.  🙌👙☀️🐠🍹⛵️

One week. Me. My bikini. My boo. Wavy beach hair. A fat stack of books. And la playa. Let’s do this thing.

If you come around often(ish), you may have at some point thought that the butterlusting has slowed down quite a bit lately, and you’d be correct. Life has gotten mighty busy around here, not necessarily in a bad way, just more of a holy shit where do the hours go? kind of way.  Day jobs pick up, blog time slows…all I know is I’m ready for some mad chillaxin’.

Piña Colada Blondies // butterlust.com Piña Colada Blondies // butterlust.comPiña Colada Blondies // butterlust.com

To be completely honest, over the last six months, I spread myself too thinly. I became overwhelmed. Working all day and freelancing (blogging) all night isn’t sustainable. (To those of you who can pull it off sanely, respect.)

So, I pulled away to focus on the important things. Things like slow Saturdays spent lazily biking around town with my man person, enjoying this city that I so often take for granted. Sundays spent amongst wildflowers with my gals, hatching life plans over sauvy b; a few hours nestled in the Texas Hill Country in effort to fend off the chaos of the work week ahead.

But guys, V A C A T I O N. I know it’s not a cure-all, but I’m hoping that I’ll come back refreshed and inspired, ready to jump back into my day job, but also into this space. Into the oven. Into that creative groove where I find myself so blissfully happy.

Piña Colada Blondies // butterlust.comPiña Colada Blondies // butterlust.com

But even in times of craziness the oven is never far away, and that’s why today we’ve got blondies. Since I can’t clink 🍹piña colada glasses🍹 with each and every one you on the beaches of Mexico, I made you blondies. Simple, buttery, chewy, vacation-inspired, freaking delicious Piña Colada Blondies. Loaded with chunks of dried pineapple and shredded coconut, spiked with rum flavor and studded with crunchy chunks of macadamia nuts — these guys are where it’s at. Make them, bake them, ENJOY. ✌️

And if you want to follow along for all of the real piña coladas, follow me on the Gramz. I fully intend on day-drinking 75% of the time so I apologize for all of the awesomeness in advance.  (But good news, I will definitely not be asking you to add yet another alert to your phone. Thanks, Facebook.)

Piña Colada Blondies // butterlust.com

xoxo_katie

Piña Colada Blondies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 1/2 cups light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup white chocolate chip, plus more more sprinkling
  • 3/4 cup dried pineapple pieces, chopped, plus more for sprinkling
  • 1/2 cup sweetened shredded coconut, plus more for sprinkling
  • 1/4 cup macadamia nuts (I used a lightly salted version)

Instructions

  • Preheat the oven to 350F. Line a 8x8 baking dish with foil or parchment paper and lightly grease. Set aside.
  • In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  • In a separate large bowl, whisk together the melted butter and brown sugar until well mixed. Add in the eggs and extracts and mix until well incorporated.
  • Fold in the dry ingredients, being careful not to over mix. When the dry ingredients are almost completely incorporated, add the white chocolate chips, pineapple and coconut and fold to evenly distribute.
  • Pour the batter into the prepared pan and use a spatula to smooth into an even layer. Sprinkle over more white chocolate chips, pineapple, coconut and the macadamia nuts.
  • Bake for 40-45 minutes or until golden brown and firm. Let cool completely before cutting.
http://butterlustblog.com/2016/04/08/pina-colada-blondies/
14 Comments
  • Michelle Lopez
    Posted at 09:53h, 08 April Reply

    Girl, take your well-earned vacay. Blogging while having a full time day job is hard as f***, and not a whole lot of people get it. You deserve it!

  • heather (delicious not gorgeous)
    Posted at 10:13h, 08 April Reply

    wishing you lots of chill time and relaxation! these blondies sound like the perfect way to prep for a tropical vacation. and as if blondies weren’t buttery or rich enough (never!), there’s macadamia nuts.
    heather (delicious not gorgeous) recently posted…Buttermilk Oatmeal Raisin SconesMy Profile

  • Sabrina
    Posted at 22:28h, 09 April Reply

    Yum! I would’ve never thought of making a pina colada blondie, but it looks so so good!

  • Amanda @ Cookie Named Desire
    Posted at 10:20h, 10 April Reply

    Ahhhhh….. blogging while working full time is near impossible. I was a maniac during the weekends. I don’t think I would have ever been able to keep it up. You take that vacation! And drink a particularly strong pina colada for me!
    Amanda @ Cookie Named Desire recently posted…Apricot Almond Butter Oat BarsMy Profile

  • Currently Loving | A Cookie Named Desire
    Posted at 10:43h, 10 April Reply

    […] Pina Colada Blondies via Butterlust Blog – I wouldn’t mind getting caught in the rain with a batch of these! […]

  • Sam @ SugarSpunRun
    Posted at 15:07h, 13 April Reply

    These blondies sound phenomenal, you are so creative!
    I hope you have a fantastic vacation and come back feeling refreshed and inspired!

  • Currently Crushing On. | How Sweet It Is
    Posted at 05:46h, 16 April Reply

    […] everyone needs a pina colada blondie. […]

  • Liz @ Floating Kitchen
    Posted at 07:21h, 16 April Reply

    Love these perfectly imperfect blondies. Mine never come out as squares either. I think they taste better when they are a bit rustic. Enjoy your vacation!
    Liz @ Floating Kitchen recently posted…Potato Pizza with Kale PestoMy Profile

  • Trina and Tina
    Posted at 08:21h, 16 April Reply

    We love treats that don’t cut perfectly! If a part falls off while cutting we say the calories don’t count because we didn’t eat a whole one! We know 2O parts do add up, but it’s easy to convince ourselves they don’t when we are cheat treating! Theses are a must make! Thanks!

  • Anne Wallace
    Posted at 18:18h, 23 April Reply

    Amazing combo! Can’t wait to make these.
    Enjoy that vacation and come back inspired. You are too creatively talented at this and would hate you to burn out. Even less posts are better than none. Enjoy those Pina Colados!

  • Friday Favorites | A Tasty Life
    Posted at 05:10h, 06 May Reply

    […] Tropical: Piña Colada Blondies.  We totally just got back from a mini-vacation but I can’t help but dream of a tropical […]

  • Elizabeth @ SugarHero.com
    Posted at 23:41h, 28 June Reply

    Wahoo! Get on with your bad vacation self! Can’t wait to see what beachy desserts you come back with. 🙂

  • Dessert Bars That Have Seen Their Fair Share of Days!! - ScoopLane
    Posted at 09:56h, 17 August Reply

    […] Get the recipe here. […]

  • Almond Layer Cake with Peach + Mascarpone Filling & Raspberry Buttercream - Butterlust
    Posted at 17:47h, 24 August Reply

    […] have no idea how it happened but the time FLEW by. One day I was posting Piña Colada Blondies and bragging about my fancy tropical vacay, and the next it was the first of August and I was all […]

Post A Comment

CommentLuv