Tag: chocolate chips

Paige Wolven: Chocolate Chip Cherry Blondies {Foodie Friday}

By Paige Wolven

This summer Brooke and I moved into a little house on the south end of the University of Arkansas campus.  I had been in the tiny apartment we moved from for three years, and it had just gotten smaller and smaller every year.  It’s such a relief to move into a house and have some room to breathe.

The best parts though, are the spaces we have outside.  When we first moved in, in early June, the ginormous yellow rose bush on the side of our  house was in full bloom.  Any time I was outside, people walking by would compliment it, and it seems to fit well as it’s on the side of our corner house that runs parallel to Rose Avenue. Just as that was running it’s course, a squat knobby tree at the very back of our yard, started popping out bright red cherries!

 paige wolven cherries edit

We discovered that they were cherries when my mom was visiting one afternoon and bravely popped one in her mouth.  They are a sour variety, and have a pretty clingy pit.  The bounty has proven difficult to keep up with.  Every evening I need a bigger container to collect the ripening cherries. What ripens before I get to it falls on the ground below, which is completely covered with a perfect layer of cherries. These are for our birds, squirrels, and even a young buck to share.

With more cherries than I knew what to do with and more coming in every day, I began to scheme up some uses for them.  Our first cherry dessert had to be sweet enough to compensate for and compliment the sourness of the cherries.  And so, I landed on blondies. I usually find these sugary chocolate-less brownies overly sweet, so they are a perfect fit.  There was nothing I’d change after my first try at them, so I’ll share that recipe without further ado!

paige wolven cherries 2edit

Chocolate Chip Cherry Blondies
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  1. ¾ cups all-purpose flour (gluten free in my case)
  2. ½ teaspoon baking powder
  3. ¼ teaspoon salt
  4. 6 tablespoons unsalted butter, melted and cooled
  5. ¾ cups packed brown sugar
  6. 1 egg
  7. 2 teaspoons vanilla extract
  8. ¼ cup chocolate chips
  9. 2 cups cherries, pitted
  1. Heat the oven to 350 degrees and line a square 9 inch pan with foil.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. In a large bowl, whisk the butter and sugar together. Whisk in the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and cherries.
  4. Scrape the batter into the prepared pan and smooth the top. Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22 to 25 minutes, rotating the pan halfway through baking.
  5. Let the blondies cool completely in the pan for about 2 hours before removing with the foil and cutting into squares.
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 paige wolven

Paige, whose middle name is lorrabeth, lives to hear live music, experiment in the kitchen, and explore her neighborhood. She dreams of being the tambourine player in a band, has been baking gluten free for over a year, and can’t get enough of Fayetteville’s trail system.
Follow Paige on twitter at @lorrabethblog.


Gluten-Free Chocolate Chip Muffins {Foodie Friday}

Gluten-Free Chocolate Chip Muffins {Foodie Friday}
Written by Kelly Peterson of Kelly’s Pink Bicycle.  


 I’m not a gluten-free expert. In fact, if there was a level below novice, I’d be in that category. But we have recently found that my husband appears to be somewhat gluten-intolerant, and since I love him very much I am learning to cook with his needs in mind.

However, gluten-free baking is INTIMIDATING. I didn’t realize how many different types of flours existed until I began scanning through gluten-free recipes for bread, donuts, pastries, and cakes. I’ve been sticking to lots of rice and vegetable dishes because they’re healthy and easy to make, but this past weekend I decided to venture outside my comfort zone and bake.

I decided to start small with my version of gluten-free chocolate chip muffins, adapted from a recipe from Arrowhead Mills. You could easily make them bigger (they’re pretty small) by filling the muffin tins all the way to the top, and lengthening the oven time to 25 minutes or so. You could also do all kinds of fillings – I used chocolate chips and dried cranberries, but I bet they’d be amazing with blueberries, chopped apples, shredded coconut, or even crunchy peanut butter!

My husband gave them a thumbs up, and he’s a pretty picky eater. I hope you like them!


Gluten-Free Chocolate Chip Muffins (makes 15)


  • 2 cups gluten-free baking mix (I used Arrowhead Mills Gluten-Free Pancake & Baking Mix)
  • 1 tsp baking powder
  • 1 tsp xantham gum
  • 3 Tbsp milled flax seed
  • 1 egg
  • ¼ cup honey
  • ¾ cup water
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla
  • ¼ cup gluten-free chocolate chips
  • ¼ cup chopped dried cranberries


  1. Preheat oven to 350 degrees.
  2. In a medium-sized bowl, mix together the first 4 ingredients.
  3. In a small bowl, mix together all wet ingredients (egg, honey, water, applesauce, and vanilla)
  4. Pour liquid mixture into bowl with dry ingredients and mix only until lumps are gone.
  5. Mix in the chocolate chips and cranberries (don’t over mix!).
  6. Fill oiled muffin tins ¾ full with muffin mixture. The mixture will be thick.
  7. Bake for 17-20 minutes, or until the tops are golden brown.


Nutritional Information (per muffin)

Calories: 123; Carbs: 26g; Fat: 2g; Sugars: 8g; Sodium: 181mg; Protein: 3g; Fiber: 1g; Calcium: 11%

Kelly is in love with her husband, her cookbooks, and her bread machine. When she’s not reading The Hunger Games or trying to sprout her own lentils, she can typically be found spending way too much time on Facebook and Twitter. You can read more at Kelly’s Pink Bicycle.