Hello, my fellow sweet-toothed friends! Today, I want to share with you an amazing dessert recipe that’s been a part of my family for generations – Butternut Chewies. These treats are sweet, nutty, and absolutely irresistible, making them the perfect dessert for any occasion. The best part is, they’re super easy to make! All you need is some basic baking ingredients and a little bit of time, and you’ll have a batch of these delicious chewies ready to enjoy. The roots of these Butternut Chewies trace back to my grandmother, who used to bake these for us every Sunday. Every bite of these chewies takes me back to those warm, cozy afternoons spent at her house, enjoying these treats with a cup of hot cocoa. These chewies have a rich, sweet flavor thanks to the light brown sugar, and the chopped nuts add a delightful crunch that contrasts perfectly with the chewy texture. They’re a true testament to the magic that happens when simple ingredients are combined with love. I absolutely love these Butternut Chewies, and I can’t wait for you to try them too. So, let’s get baking!
Ingredients
- 1/2 c. margarine, melted
- 2 eggs
- 2 c. light brown sugar
- 1 tsp. vanilla
- 1 1/2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. chopped nuts
Baking Instructions
- Beat eggs until light and foamy.
- Beat in sugar, vanilla and margarine until creamy.
- Combine flour, baking powder and salt. Add to egg mixture.
- Mix until blended.
- Stir in nuts.
- Mixture will be stiff.
- Spread in 13 x 9-inch greased pan.
- Bake at 350° for 25 to 30 minutes.
- Makes 2 dozen.
Calorie: 150
Total cooking time: 45 minutes
Difficulty level: Easy
A Sticky Situation: The Butternut Chewies Saga
The Ingredients Invasion
The other day, I was in my kitchen, ready to embark on a culinary journey. I had my trusty apron on and my game face ready. I laid out my arsenal: 1/2 c. margarine, melted and glistening like a morning dewdrop, 2 innocent looking eggs, 2 c. light brown sugar that smelled like a sweet, earthy dream, 1 tsp. vanilla that was as pure as my intentions, 1 1/2 c. flour, 2 tsp. baking powder, 1/2 tsp. salt, and 1 c. chopped nuts.
The Preparation Predicament
I began, in good spirits. I beat the eggs until they were light and foamy, like the froth on a cappuccino, and then I beat in the sugar, vanilla, and margarine until it was creamy. The margarine had the audacity to stick to the whisk like a lovesick puppy. Hilariously, it seemed to have a better relationship with my kitchen utensils than I did!
Then came the dry ingredients. In a separate bowl, I combined the flour, baking powder, and salt. I added this to the egg mixture, which was already giving me some serious side-eye. I mixed until it was blended, and it was here that I truly understood the meaning of ‘stiff’. The mixture was so thick, it could’ve given a bodybuilder a run for his money!
The Nutty Nuisance
Next, it was time to stir in the nuts. It was like trying to convince a toddler to eat vegetables – a struggle, to say the least. The nuts, however, were more stubborn than any two-year-old. They seemed to have a mind of their own, scattering hither and thither like mischievous elves. I had to chase them around the bowl, which was a comical sight, I’m sure.
The Baking Brouhaha
Finally, I managed to spread the mixture in a 13 x 9-inch greased pan. It was like trying to spread a rumor – tricky, but not impossible. The pan then took a journey into the oven preheated to 350°. I set the timer for 25 to 30 minutes, and then I waited. And waited. The kitchen filled with a tantalizing aroma that was a potent mix of vanilla, brown sugar, and anticipation.
The Tasting Triumph
After what felt like an eternity (but was actually just half an episode of my favorite sitcom), the timer beeped. I opened the oven door and was greeted with a sight that could make even a Michelin-star chef weep with joy. My Butternut Chewies were done. And they looked glorious!
I let them cool (the patience it took was Herculean, I tell you), and then I cut them into squares. I popped one into my mouth and was immediately transported to a world of chewy, nutty, sweet perfection. It was a triumph, and I did a little victory dance right there in my kitchen.
The Conclusion Conundrum
So, there you have it, folks. The tale of my Butternut Chewies. It was a saga filled with sticky situations, stubborn nuts, and sensational taste. It was a testament to the fact that the road to deliciousness is paved with melted margarine, light brown sugar, and a good dose of humor. Now, if you’ll excuse me, I have some Chewies to devour. Happy cooking!
