Bourbon, Pecan, Coconut & Chocolate Chip Cookie Bars

Drunk Blondies - A cakey blondie with bourbon, pecans, coconut and chocolate chips! | http://www.browneyedbaker.com/drunk-blondies/

That’s a mouthful! Both literally and figuratively…

I had been wanting to snag the Back in the Day Bakery cookbook for quite awhile now, and when I finally sat down with it on Friday afternoon, I bookmarked recipe after recipe. As you know, I’m a sucker for good old-fashioned, simple desserts, and this book totally delivers. After I put Joseph to bed, I hopped into the kitchen and had these in the oven within a half hour.

These cookie bars have bourbon in the dough and are chock full of pecans, coconuts and chocolate chips. Such an amazing combination! (Don’t worry, if you prefer to not bake with alcohol, you can simply omit the bourbon, no substitution necessary!)

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Hatch Chile Mac and Cheese

Hatch Chile Mac and Cheese - Perfectly cheesy with a kick! | http://www.browneyedbaker.com/hatch-chile-mac-and-cheese/

Believe it or not, the first time I got my hands on Hatch chiles was at the end of last summer. While I had heard of them for the longest time, there wasn’t a grocery store near me that carried them when they were in season. Then, after moving about 30 minutes away the year that my husband and I got married, I finally found a grocery store that went all-in on Hatch chile season! For a few weeks at the end of August and beginning of September, not only do they stock enormous piles of Hatch chiles in the store, but on the weekend, they roast them outside the front of the store, so you can buy them raw or roasted. It’s chile heaven!

I did my annual stock up last weekend and one of the first things I wanted to make was a fantastic macaroni and cheese loaded with Hatch chiles.

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The Weekend Dish: 8/29/2015

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Joseph David - 7 months old! | browneyedbaker.com

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