Coconut Dragonfruit Blondies are a tropical twist on a classic batch of blondies. The buttery bars are packed with shredded coconut and bright pink dragonfruit, giving them a wonderful look and flavor while retaining the chewy texture that blondies are known for.
Dragonfruit is also known as cactus fruit, is a melon-like fruit that grows on the cactus. There are multiple varieties of cactus fruit and dragon fruit tends to be the most widely known due to its exotic, scaly look (hence the name) and its vivid magenta color. Since its texture is similar to that of a melon, fresh dragonfruit is not a great option for baking. I used freeze dried dragonfruit in this recipe because is easy to chop up and add to a recipe, bringing in some tropical dragonfruit flavor and plenty of color!
You can find freeze dried dragonfruit at some specialty stores, including Trader Joe’s, and it is also available online. Once you have it, you can use it in recipes like this one, enjoy it as a snack or add it to ice tea and lemonade to give them a pink hue!
The batter for the blondies is very straightforward, using melted butter and no additional leavening to create bars that are dense and chewy. They include a generous amount of sweetened, shredded coconut, which adds to the overall texture of the bars. I think that coconut pairs particularly well with dragonfruit in this recipe because it adds a subtle extra sweetness that makes the dragonfruit really pop. Make sure to crush or chop the dragonfruit into pieces no larger than a chocolate chip before stirring them into the batter.
The bars will keep for a couple of days after baking when stored in an airtight container. They’re not too sweet on their own and they could be topped with a bit of frosting or glaze (coconut glaze made with a splash of coconut rum or lemon glaze with fresh lemon juice would both be good choices) if you want to dress them up.
Coconut Dragonfruit Blondies
1/2 cup butter, melted and cooled
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 cup all purpose flour
2/3 cup sweetened, shredded coconut
1/3 cup crushed/chopped freeze dried dragonfruit
Preheat oven 350F. Lightly grease a 9×9-inch square baking pan or line with parchment paper.
In a large bowl, whisk together melted butter and sugar. Blend in eggs, vanilla extract and salt.
Stir in flour and shredded coconut, mixing until no streaks of dry ingredients remain, then stir in the dragonfruit until evenly distributed. Spread mixture evenly into prepared pan.
Bake for 30-35 minutes, or until blondies are set and have turned golden around the edges of the pan.
Allow blondies to cool completely before slicing.
Makes 16-20 bars.
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Rated Voltage: 110V
Rated Frequency: 60Hz
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Material: Stainless Steel/Glass
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1 x Food Chopper Main Body
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1 x Glass Bowl(5 Cup Capacity)
1 x User Manual
The Cuisinart Double Belgian Waffle Maker expertly bakes two 1-inch extra-deep, restaurant-style waffles at the same time. Just add syrup or fruit and enjoy a luxurious breakfast or special dessert right at home! The easy-to-handle rotary feature flips each waffle 180 degrees to ensure even cooking on top and bottom. A 6-setting browning control knob ensures both waffles are cooked to order, from light and fluffy to crisp and brown. LED lights and audio beep tones indicate when unit is ready to cook and when waffles are done. And the nonstick coating wipes clean, providing no mess and easy cleanup, plus effortless food release. It’s the perfect gift or perfect addition to any kitchen! The voltage for this unit is 120 volts.
The Complete Cooking for Two Cookbook (more than 250,000 copies sold) is coming out in a luxe, hardcover gift edition — perfect for engagements, weddings, and graduations. For decades, the rule of thumb for recipes has been “serves 4 to 6,” or even more, leaving small households, newlyweds, empty nesters, college students, and others stuck with days of leftovers. Who better than the test cooks at America’s Test Kitchen, to deliver the perfect solution to this problem. Part kitchen manual, part cookbook, this groundbreaking volume was the first of its kind to engineer recipes from the ground up for the two-person household. We put our kitchen expertise to work to figure out how to scale down the trickiest dishes, from soups and stews to stir-fries and lasagnas–even cakes and pies. America’s Test Kitchen takes out all the guesswork and delivers creative solutions for foolproof and delicious meals for two.
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Quick breads are some of the most versatile bakes that you can make. While banana bread may be the first one that comes to mind, you can use any combination of flavors to whip up a loaf that is just as suitable for brunch as it is for dessert. This Applesauce Citrus Bread is like a ray of sunshine on a cool winter day, made with applesauce, cinnamon and fresh citrus zest.
I use unsweetened applesauce for this loaf, applesauce that doesn’t contain any chunks of apple. The chunks of apple in applesauce tend to be a bit too saucy (haha) to bake up well in a loaf like this, which has a relatively long baking time, so I recommend sticking to plainer applesauce if you can. The applesauce adds a lot of moisture to the loaf and a hint of apple flavor. Apple doesn’t have as dominant a flavor as, say, bananas or pumpkin do in quick breads and that allows the cinnamon and citrus in this particular loaf to really shine through.
You might not think of combining cinnamon with lemon and orange zest, but the warm spice really compliments their bright citrus flavors by creating a bit of contrast in the loaf. The cinnamon also hints at the applesauce in the base of the recipe. I didn’t add any lemon or orange juice because you get plenty of flavor from the zest alone. One large lemon and one large orange should yield enough zest for this recipe.
The bread has a warm cinnamon smell when it is baking in the oven, but you’ll start to smell the citrus as soon as you cut into the cooled loaf. In fact, you will likely be able to see small flecks of lemon and orange easily! It’s moist and, while the loaf is tender, it’s dense enough to cut easily into generous slices. I enjoy serving this bread toasted and topped with a bit of butter or lemon curd, but there are many ways to enjoy it and I’m sure you’ll find your own favorites once you give it a try!
Applesauce Citrus Bread
2 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup unsweetened applesauce
1 tbsp lemon zest
1 tbsp orange zest
1 cup sugar
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup milk
Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
In a large bowl, mix together mashed bananas, lemon zest, orange zest and sugar. Blend in egg, vegetable oil and vanilla extract until smooth and uniform. Stir in half of the flour mixture, followed by the milk. Stir in the remaining flour mixture and mix just until no streaks of dry ingredients remain. Pour into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. Allow loaf to cool in the pan for at least 15 minutes before turning it out and allowing it to cool completely on a wire rack.
Makes 1 loaf; serves 10.
Hello friends! Happy New Year!
It took me long to write this post. I was away from blogging for so long that, honestly, I didn’t know where to begin. Sorry for being silent without any notice.
Life happened in 2018, including many good things, such as my unique food and culture tours to the Caucasus, my birthplace. A crazy idea born in October of 2017 turned into a solid vision shortly afterwards, and came to fruition in July 2018, when I led my very first Food and Culture Tour to Azerbaijan and Georgia.
Needless to say, I was as ecstatic as I was a bit nervous – it was my first tour after all! It took me months to prepare and coordinate all the details of the trip – I needed to fully concentrate, hence my absence from here.
The post Hello 2019 and New Food and Culture Tours to the Caucasus & Turkey appeared first on AZ Cookbook.