I’m not a philosopher.
And those of you who know me, my line of study is also very much not philosophical — it is practical (well, for academia), on-the-ground, and more plugged in to the real world than most areas of study. I like that.
The other week I was assigned to lead an in-class discussion on some book chapters so philosophical my teeth hurt. The reading was dense enough that I spent a good chunk of time cross-referencing philosophical concepts online, struggling through the two chapters assigned. I complained about this reading, my class role, and my lack of motivation to a good friend, V, who responded:
I dare you to just pass out cookies and say, “These cookies are the post modern epitome of self, and by consuming them, we are self-affirming.”
Chewy Double Chocolate Coconut Blondies
Makes one 9×13″ pan
Recipe via Can You Stay For Dinner
- 1 ½ cups flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled (1 ½ sticks)
- 1 ¼ cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup sweetened flaked coconut — I used unsweetened to reduce the amount of sugar, soaked with 1/4 cup water so the moisture content better matched sweetened coconut
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 1 cup toasted walnuts, chopped
- Preheat the oven to 350 degrees F. Line a 13×9” baking pan with foil, leaving an overhang so that you can easily remove the bars when they’re cooled.
- Whisk flour, baking powder, and salt in a medium bowl and set aside.
- Beat the melted butter and brown sugar until well combined, about 1 full minute.
- Beat in the eggs and vanilla.
- Stir in the flour mixture, being careful not to overmix.
- Stir in the coconut, both types of chocolate chips, and the walnuts. Spread the mixture evenly into the prepared pan and smooth the top. Bake for about 23 minutes, or until the top is shiny and looks firm.
- Let the pan cool completely on a wire rack. Cut.