Showing posts with label Blondies. Show all posts
Showing posts with label Blondies. Show all posts

Tuesday, April 1, 2008

An Oldie but a Goodie!

Once again I made a batch of Blondies. It is a recipe I have made a million times but just haven't taken pictures. I had my camera out tonight so I thought I would snap a couple pictures to share.

I am in love with this recipe and love its versitility. I have tried more combinations of add-ins than I can count and each time they turn out Delish! I added toasted pecans, toffee pieces and white chocolate chunks to this batch. Here are some other variations I have really enjoyed but feel free to mix and match add-ins to meet your tastes!

PB chips/Milk Chocolate Chips/Reese's Pieces
Dried Cranberries/White Chocolate Chunks/ Toasted Walnuts
Toffee pieces/Toasted Pecans/Butterscotch chips
Diced apples/cinnamon/Cinnamon chips
Reese's PB cups, chopped/ Grated Hershey's bar
Toasted Coconut/Macadamian nuts

Saturday, March 15, 2008

Cinnamon Cheesecake Swirled Blondies

I haven't baked forever (stupid work, keeping me busy) and couldn't wait to whip up some goodies this morning. I had half a block of cream cheese that needed to be used up and decided to experiment a bit and add a Cheesecake Swirl to a slight variation of my Basic Blondie recipe.

The results were great, even though the colors of the cheesecake swirl and the blondies blend together so it is hard to distinguish between the two visually. The cinnamon in the Cheesecake swirl was not overpowering and complimented the cinnamon chips and the hint of cinnamon I added to the blondie recipe nicely.

These were really good warm with a scoop of cinnamon icecream and warm carmel sauce drizzled over the top. MMM.

Cinnamon Cheesecake Swirled Blondies
6 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder
1/8 tsp cinnamon
1/2 cup Hershey's Brand Cinnamon Chips (optional, white chocolate chips or walnuts would be good as well)

Cinnamon Cheesecake Swirl
5 oz cream cheese, softened
1/4 cup sugar
1/4 tsp cinnamon (more or less to taste)
2 TBS flour
1 tsp pure Vanilla
1 egg yolk

In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg yolk and beat just until combined. Set aside.

Preheat oven to 350.
Line an 8x8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.

Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder and cinnamon.
Mix in Cinnamon Chips and/or nuts or other chips (if using)

Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup cinnamon cream cheese mixture over blondie batter in pan.
Run a knife through the blondie and cheesecake layers to create a pattern or swirls.

Bake in preheated oven for 25-30 minutes or until set in the middle. (I baked for 27 minutes)Cool on rack before cutting.



Sunday, January 13, 2008

Is Raggedty a word?

because that is the adjective used in the title of these delicious little bars.
Raggedty Top Bars.

This recipe comes from a hand written cookbook given to me by my wonderful grandma. She is the baker of all bakers. I have many childhood memories centered around her delicious baked goods (breads, chocolate chip cookies, scones and biscuits to name a few)
I loved going to her house as she always had some yummy goodies baked up for me to enjoy. I don't remember these bars but my mom sure does. These are one of my mom's favorite bar recipes that my grandma used to make for her. My grandma does not remember where this recipe originated so I am giving credit to her, (If someome knows who created the original, let me know and I will cite them).

Upon first looking at this recipe I thought it looked deliciously similar to my Basic Blondie recipe. It is very similar, however the base of these bars are not as ooey and toffee-like as the base of the blondies. Don't get me wrong though, these bars are very very good and are made all the better by the sinful chocolate/coconut/nut topping that blankets the top of them. The topping is thick and gooey and oh so good. It does firm up as it cools but it still may it difficult to store as stacking the bars on top of eachother may cause the bars to stick together.

If you like the Basic Blondies and have run out of combinations of add-ins, try adding a topping to them. This recipe is a great and will definately be made again. Next time I may use butterscotch chip instead of chocolate for the topping and try toasting different nuts to stir into the topping. If desired you could also stir nuts, chips or dried fruit into the batter for the bars before baking (however, I do like that the topping is the main focus of these basic bars).

In any case, I love a recipe that has unlimited possibilites and that allows you to truly make the recipe your own!

Raggedty Top Bars
1 3/4 cup flour
1/2 tsp salt
1/4 tsp baking powder
1 cup brown sugar
3/4 cup butter (very soft)
1 egg
1 tsp vanilla
*Raggedty Topping (recipe below)

Preheat oven to 325. Grease a foil lined 9x13 pan.
In a mixing bowl, beat together the butter, brown sugar, egg and vanilla. Slowly mix in the flour, baking powder and salt just until combined. Pour into prepared pan and bake for 27-35 minutes or until golden on top. Remove bars from oven.

Place dollups of Raggedty Topping evenly over bars using a greased spoon (do not spread).
Return bars to oven for 2 minutes or until topping is spreadable. Remove and with a buttered knife gently spread topping over bars. If desired sprinkle more coconut and nuts over top of bars. Return to oven and bake for 6-7 minutes more.

**Prepare topping with 5 minutes of baking time left on bars

Raggedty Topping
1/3 cup light corn syrup
1 cup chocolate chips (can use butterscotch chips instead) *I used 1/2 milk and 1/2 semi-sweet chocolate chips
2 TBS butter
1 tsp vanilla
1 cup chopped nuts
1 cup shredded coconut

In a pan over low heat, stir together the syrup, chips, butter and vanilla until chips are melted. Remove from heat and stir in coconut and nuts.

**NOTE: Next time I would double the topping recipe, it was so good and the bars could have handled more.

Thursday, August 23, 2007

My Namesake

White Chocolate Toffee Pecan Blondies

Here it is, the end all and be all of Blondies. I am a sefl proclaimed Chocoholic and this recipe rivals any brownie recipe I have made or tasted.

This recipe rocks not only because of its flavor, but also because its base uses ingredients almost everyone has on hand at all times (egg, flour, butter etc).


It is so simple to whip up because the butter is melted, you do not need to wait for it to come to room temp making these the perfect last minute dessert. Plus the recipe is super versatile; you can stir in any addition you can think of to suit your tastes making them a totally different treat each time you bake! This one recipe will literally give you a thousand different dessert options by mixing up what you use for "add ins". I have not come across a bad combination of "add ins" yet and I have made these a hundred times or more. I dare you to see if Blondes really do have more fun.

*For the blondies pictured I used 1/2 cup white chocolate chunks, 1/4 cup toffee pieces and 1/2 cup toasted Pecan pieces.

Basic Blondies
6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)

"Add in" (see below)

Preheat oven to 350.
Line an 8x8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below).

Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes)Cool on rack before cutting.

Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies1/2 chopped Reese's PB cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract