Life on the Cape Continues & White Chocolate Cranberry Blondies

      Well these past couple of weeks I have been down to the beach I think more than I was at the beach last year. With the weather so wonderfully warm and the getting out of the office early enough to go down and spend at least and hour and a half before my hunger won out and sent me home looking for food. September has been so far the best of summer for me. Although the last couple of days has been a little cooler that has been great for the new roof going on that my abode needed so bad. The other thing that has been good is that the small room air conditioners have not had to run and that I like with my electric bill. It also makes it nice to paint and they seem to dry a little quicker as the humidity is not as high. So life on the Cape is a one would hope, when you still have to work to pay the mortgage.

      One of the other things that we were able to do this last weekend was enjoy some time at the Cranberry Harvest Festival in Harwich. With wonderful weather on Saturday the Brooks Park was packed with vendors and patrons have a wonderful time with crafters, food trucks and a variety of entertainment under the tent. What a day to be out and enjoying some of the things that have made the Cape such a wonderful place to be. We heard that the parade was wonderful on Sunday and that even though the weather was a little different, it was still a wonderful time had by all and that the children loved every bit of it. If you have never been, you should put it on the calendar for next year, you wont be disappointed. 
      This weeks business report is a restaurant report the El Rodeo Mexican Restaurant, located at 1070 Iyannough Rd in the Toys R Us shopping center. This family owned business is putting some mighty fine food out on the tables and we had a wonderful time at dinner last week. The atmosphere is a nice and easy on the eyes and is not an overly loud. The prices are reasonable and the selection is varied. I had one of the combos with shredded beef, Burrito, Enchilada, and Tamal and the brown sauce was excellent and not overly spicy. The wife had the Chicken Enchiladas with the rice and beans. Again it was very tasty and enough that I ate my dinner and about a 1/4 of hers. We had a very enjoyable time and look forward to going back.
      So the time has come to do the round, you know check the old gals oil tanks, then up the stairs to the lamp room to clean the lens and trim the wick. Then down and out to make the rounds of the grounds to be sure all is tied down and accounted for. I hope you have had a wonderful week here on the Cape and that the coming week is just as good and special as the last. Have a great and wonderful and hope to see you soon.  
      Blondies are something I get a craving for every once in a while, the problem is for me they are normally to sweet and too cakey. But every once in a while you just have to have one. This recipe does not go too far over the top with the chocolate thing and adds the element of fruit to it while giving you that sweet bitter thing. There are several, no about 20 times several white chocolate cranberry blondie recipes. All are very close to one another, so use the one I found or do a google search or other social medial search but these are worth the while trying. For someone who is not that big on blondies, these things are pretty darn good. Hope you enjoy, now on with the show:
 
      This week's recipe: White Chocolate Cranberry Blondies
 
  •         2-1/4      cups      all-purpose flour
  •         1-1/2      tsp         baking powder
  •            1/4      tsp         salt
  •            1/4      tsp         ground cinnamon
  •               a      dash      nutmeg (optional)
  •               a      dash      cloves (optional)
  •            1/2      cup        dried cranberries
  •            3/4      cup        white chocolate chips
  •            3/4      cup        butter (melted)
  •         1-1/2      cups      packed light brown sugar
  •               2                    Eggs
  •            3/4      tsp         vanilla extract
 
      Topping:
  •            1/2      cup        white chocolate chips (melted)
  •            1/2      cup        dried cranberries
 
      Mix melted butter in with brown sugar and allow mixture to cool. Beat in eggs and vanilla with cooled brown sugar and butter mixture. 
      In a separate bowl combine the dry ingredients flour, baking powder, salt, cinnamon and spices. Gradually add dry ingredients to the brown sugar butter mixture. Mix until thoroughly combined. Fold in cranberries and chocolate (batter will be thick)
      Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean.
      Topping:
      In a bowl, melt white chocolate chips (can be done in a double broiler or in the microwave.) Once melted, drizzle the white chocolate over the top of white chocolate cranberry Blondie bars.  Lastly sprinkle with cranberries. Cut into bars. Store in the refrigerator.

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