Did anyone else have the post-Thanksgiving blues? I got home after a week with family and had a rough time adjusting back to normal life. I wanted to stay in my pajamas and in bed all day. I scoured the freezer for meals, bought groceries to make pot pies but when it came time to make them I just didn’t want to do it so we ordered pizza, and one night I ate salad straight from the plastic container it came in instead of using a plate. Keeping it classy, y’all. I am back from my hiatus and have even cooked a couple of proper meals this week. Hopefully my post-Christmas blues don’t find me in this same predicament…
Christmas is fast approaching and while my shopping is mostly completed and our tree and lights are up I feel like I have a lot of cooking still to do. I’m excited to make some of the nostalgic cookies that bring me right back to my childhood, but I always like to try my hand at something new. So along with some reliable and time-tested recipes, I’ll also share some new ones that would be perfect for the holiday season.
I have a thing for rosemary. An herb that is lovely in savory dishes but really gets along well with sweet flavors, rosemary is also incredibly easy to grow. In fact, the rosemary plant I thought was dead and moved to the side yard to die a slow death is doing better than the one I have been caring for on the back porch. That should give you an idea of my gardening skills. The blog is already full of sweets that feature rosemary, but that isn’t stopping me from sharing another one with you!
These blondies were a big hit with my husband, who prefers his sweets more on the savory side. My 4-year-old was not a fan. My 2-year old ate them up happily, a girl after my own heart. It has butter and sugar in it? We are in.
Brown butter and dark brown sugar make these blondies quite rich. Add pecans and rosemary to the mix and the flavors are all warm and rich. The cranberries are a welcomed sweet-tart addition that make these blondies more balanced and super delicious.
I went heavy on the salt and rosemary, but realize that not everyone has my taste buds. Opt for less salt and less rosemary if you’re skeptical. Then if you think it needs more you can adjust the next time. I usually say it’s better to have too much than not enough, but that’s not the case with those ingredients.
Rosemary and Brown Butter Pecan Blondies
Adapted from Tasty Kitchen
- 1 3/4 cup flour
- 2 1/2 teaspoons baking powder
- 1-2 teaspoons chopped, fresh rosemary
- 1-2 teaspoons salt
- 8 tablespoons butter
- 2 1/4 cups dark brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup toasted pecans, roughly chopped
- 1 cup dried cranberries
- Brown butter: Place butter in a small saucepan and heat over low-medium heat until butter begins to sizzle and spit. Reduce heat to low, watch closely and swirl the pan occasionally just until butter smells nutty. Pour into a bowl and let cool slightly.
- Preheat oven to 325°F and butter a 9×13 pan.
- Whisk flour, baking powder, salt and rosemary together in a small bowl.
- Beat cooled butter and brown sugar together. Add eggs and vanilla and beat well.
- Mix in flour mixture and then the pecans and cranberries.
- Spread batter into the pan and bake for 20-25 minutes.
- Cool before cutting and serving.