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Pumpkin Butterscotch Blondies

October 5, 2012 12 Comments

Pumpkin Butterscotch Blondies %The Baker Chick

Ok, one last pumpkin recipe for you this week. (I warned you that my kitchen had gotten overtaken with the stuff!)  Since getting back to town I’ve been taking treats to all my agents, and I needed something that could easily be transported and stored. I also always try to bring them seasonal treats, so there you have it. I promise to give some other fall flavors love next week!

These blondies come together in no time, and the mix-in combinations are endless! Butterscotch seemed like the obvious choice to go with all the spices, but other chips/nuts/crunchies would be great too. I personally don’t like the thought of mixing chocolate and pumpkin, so this was a great combo for me. But feel free to take some creative liberties!

Pumpkin Butterscotch Blondies %The Baker Chick

There you have it! Have a wonderful weeekend. I actually have some fun things planned. Tomorrow- Andy and I are doing an all day walking tour around the perimeter of Manhattan! I’ve been wanting to do it for ages, and tomorrow seems like the perfect day before it gets too cold. We have lots of food stops planned along the way, and I’ll be sure to share instagram photos along the way. (I’m @AudraFullerton on Instagram in case you don’t follow me.)

Sunday I’m hosting a football party at the apartment! I’m still finalizing the menu, but I’m thinking lots of chili and cornbread…I hope you all have fun things planned too. TGIF! xo

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Pumpkin Butterscotch Blondies

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) butterscotch chips

Instructions

  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on the sides. In a medium bowl, whisk the first 4 ingredients together; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (don't worry if it looks curdle-y). Reduce speed to low, and mix in dry ingredients until just combined. Fold in butterscotch chips.
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift bars from pan (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.
http://www.the-baker-chick.com/2012/10/05/pumpkin-butterscotch-blondies/

Recipe barely adapted from: Martha Stewart

Filed Under: Bars, Blondies, Recipes Tagged With: ,

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*Guest Post* Cherry Biscoff Blondies

August 30, 2012 8 Comments

*Guest Post* Cherry Biscoff Blondies %The Baker Chick

Today I have an extra special treat for you. My dear Erin from Big Fat Baker is here to share some killer blondies with you. I’m so grateful to have sweet blogging friends to help out while I’m in Costa Rica for my honeymoon!

Hello to the readers of The Baker Chick! My name is Erin and I am from Big Fat Baker. Today I’m here to help Audra out a little while she enjoys her honeymoon!

I want to know, have you hopped on the cookie butter bandwagon yet? I finally have! One day at the store I broke down and bought a jar of creamy Biscoff spread. Some of you may only know Biscoff as those little speculoos like cookies you get on Delta flights. But now they have a peanut butter like spread the tastes just like those tasty little cookies and it is good on just about everything! I’d say it’s even good enough to rival Nutella.

*Guest Post* Cherry Biscoff Blondies %The Baker Chick

So to prevent myself from eating the whole jar by the spoonful I baked with it and the result was this cake-like blondie creation. These blondies are thick and chewy, but also have a crisp top and edges – just like a brownie!

*Guest Post* Cherry Biscoff Blondies %The Baker Chick

I chose to add some fresh bing cherries for some seasonality and color. You can skip them, or switch them out for chocolate chips, white chocolate chips, or even blueberries. Here’s the recipe to make your own Biscoff Blondies today!

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*Guest Post* Cherry Biscoff Blondies

Yield: 2 dozen bars

Ingredients

  • ¼ cup butter, melted and cooled
  • 2 cups brown sugar
  • 3/4 cup Biscoff Spread
  • 3 eggs
  • 2 3/4 AP flour
  • ½ tsp cinnamon
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup chopped bing cherries (optional)

Instructions

  1. Preheat the oven to 350 degrees F and grease/line a 9x13 pan.
  2. In a small bowl mix together the flour, cinnamon, baking powder, and salt. Set aside.
  3. Mix together the butter, sugar, and Biscoff until fully mixed and light/fluffy.
  4. Add the eggs 1 at a time, mixing well after each addition.
  5. Toss the chopped cherries in the dry ingredients then add it all at once. MIx by hand until the dry ingredients are incorporated and the cherries are still intact.
  6. Spread the batter into your prepared pan and bake in the preheated oven for 25-30 minutes. Cool completely before cutting and serving. Will keep well covered - for up to 4 days.
http://www.the-baker-chick.com/2012/08/30/guest-post-cherry-biscoff-blondies/

Recipe adapted from: Sugar Coated Sarah

Filed Under: Bars, Blondies, Recipes Tagged With: ,

Chocolate Peanut Butter Heart Brownies- The Baker Chick

Peanut Butter Frosted Blondies with Brownie Hearts

February 8, 2012 23 Comments

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

Sometimes an amazing recipe happens because of a huge disaster. You know- I have a brilliant idea, I start to whip it up, and then an hour later I’m almost in tears because nothing turned out quite right. Sometimes I end up throwing in the towel and weeping over burnt cookies (or whatever.) But other times, like with these babies, I reach into my baker’s bag of tricks and come up with something that is actually even better.

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

My goal was to make something like these. A pan of blondies, a pan of brownies- hearts cut out and swapped and just like that- a cute and festive V-day treat. In my case though, things didn’t work out so well. The blondies were perfect, but the brownies were thinner and a cut-out swap situation wouldn’t work. So, I whipped up some quick peanut butter frosting, slathered it on, and nestled in a little reject brownie heart. When I took a bite and got the whole brown sugar-under-peanut butter-under fudge thing happening in my mouth- I knew this was a recipe worth sharing.

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

The crackly fudgy brownies were cut into cute heart shapes before being stuck on top of the creamy frosting. I used the thinner outer layer of the brownies, so the inside could be used for something else. (though I’m pretty sure you can find use for a bowl of brownie scraps.) Also- if your brownies are too thick to perch on top of the frosting, just slice it in half to make it a little thinner. (And then you get to eat the bottoms!)

Peanut Butter Frosted Blondies with Brownie Hearts %The Baker Chick

See- not all V-day treats need to be pink and red. (though I like those too.) I can promise these will make your sweetheart love lots!

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Peanut Butter Frosted Blondies with Brownie Hearts

Yield: 16 blondies

Ingredients

  • Blondies:
  • 1/2 cup of butter, melted
  • 1 cup of tightly packed dark brown sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon of baking soda
  • Pinch of salt
  • 1 cup of all-purpose flour
  • Brownies:
  • 3 ounces dark chocolate, coarsely chopped
  • 1 stick unsalted butter
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour
  • Peanut Butter Frosting:
  • 1/4 cup butter (half stick)
  • 1/4 cup peanut butter
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla
  • 1 teaspoon of milk

Instructions

    For the Blondies:
  1. Preheat oven to 350°F. Line two 8×8-inch square baking pans with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Spray foil with cooking spray.
  2. Whisk together the melted butter and sugar in a bowl.
  3. Add the egg and vanilla extract and whisk.
  4. Add the flour, baking soda, baking powder, and salt, mix it all together (don't over mix though)
  5. Pour into one of the prepared pans and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.
    6. For the Brownies:
  6. Melt chocolate and butter together in the microwave in 30 second bursts, stirring between each until it is 90% melted; remove from heat and stir the mixture until it is smooth. Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes.
    7. For the Frosting:
  7. Cream the butter and peanut butter together using an electric mixer on medium high speed until light and fluffy. add the powdered sugar and mix until thick and well combined. add the vanilla and milk and mix on high speed until creamy and fluffy.
    8. To Assemble:
  8. Remove blondies from pan using foil tabs. Spread the frosting on evenly and cut into 16 squares.
  9. Using a small heart-shaped cookie cutter, cut out hearts from the brownies, slicing in half to thin out if neccesary. Place one on each blondie. Store in an airtight container for 3-4 days.
http://www.the-baker-chick.com/2012/02/08/peanut-butter-frosted-blondies-with-brownie-hearts/

Brownie Recipe adapted from Smitten Kitchen

Filed Under: Bars, Blondies, Brownies, Recipes, Valentine's Day Tagged With: ,

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Cinnamon Caramel Blondies

August 24, 2011 47 Comments

Cinnamon Caramel Blondies %The Baker Chick

Sometimes in my kitchen I stick to the predictable. You know- recipes directly from the Martha Stewart website that are tried and true and reliable. Other times, I take those predictable recipes and decide to add a twist to it. One in awhile it works well and I feel like a culinary magician- other times I ruin everything and wish I never messed with Martha.

I have to say that this one was culinary magic. These blondies are some of the most delicious things I’ve ever tasted. They are gooey, chewy, and sweet with a crispy top and crust. The caramel filling is a perfect surprise and the cinnamon sugar is extra special.  I made a huge batch of these and took them to the offices of my new agency. I think they like me a little more now. (I swear, baked goods make EVERYONE like you.) :)

Cinnamon Caramel Blondies %The Baker Chick

These are basically the child of my Snickerdoodle Blondies and my Caramel-stuffed Snickerdoodles. I had originally envisioned the caramel oozing out all gooey like, but that didn’t happen. The batter is VERY thick, so I ended up having to almost swirl the layers together. Needless to say it turned out so much better than I could have imagined. Everyone loved these and I know this is a recipe I’ll keep around……in case I want more people to like me :)

PS- Anyone live in Maine? I just booked a role in a play at The Maine Public theatre later in the fall! Very excited. I hope they have a well-stocked kitchen. :)

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Cinnamon Caramel Blondies

Yield: 24 bars

Ingredients

  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 14 oz bag of caramels unwrapped
  • 1/3 cup heavy cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
  2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
  3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
  4. Spread half of the dough evenly into the pan (It is going to be a thick batter so you may need greased spatula to help with this).
  5. Heat the caramels and cream in a saucepan over medium-high heat until thick and melted.
  6. Pour the caramel sauce over the batter.
  7. Distribute the remaining batter as evenly as possible over the caramel. (I found I needed to get my hands dirty for this. I grabbed pieces of dough and flattened it out over the caramel. Do the best you can! If there are areas that aren't totally covered it's OK. It makes it look swirly and fancy.)
  8. Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  9. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.
http://www.the-baker-chick.com/2011/08/24/cinnamon-caramel-blondies/

Filed Under: Bars, Blondies Tagged With: ,

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Bananas Foster Blondies

May 28, 2011 16 Comments
I remember the exact day that I discovered bananas foster. It was a few days before I graduated from high school and my family invited my theatre teacher/director over for dinner. I am not sure why, but this was the dessert that my Mom chose to make that night. I helped her sauté the bananas and remember tasting a small spoonful of the sauce and that being the end of it.
What is not to like about bananas foster? Bananas sauteed with brown sugar, rum, butter and cinnamon served over vanilla ice cream. It is truly amazing. It is very popular in the south which I was happy to discover when I was on tour all through the country a few years ago.
I have been thinking about a few different desserts where I could feature these amazing flavors. Bananas Foster Ice Cream…Cupcakes? Bread pudding? All sound amazing (and will probably make their way to my blog eventually,) but these easy Blondies won the other day!
I was thrilled at how much the taste of Bananas Foster really stood out. With every bite you get some of that caramel-banana-sugary goodness that makes the original so good. These are also very easy with a short prep and baking time.  The only thing I would have liked more of was rum flavor as most of it baked away. Next time I may try a rum glaze to drizzle on top to add that extra kick. Enjoy!
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Bananas Foster Blondies

Ingredients

  • 1 cup All purpose flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 1/2 cup brown sugar, tightly packed
  • 1 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • Bananas Foster:
  • 2/3 ripe bananas, sliced (about 1 1/2 cup)
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar, tightly packed
  • 1/4 cup butter
  • 1 shot of dark spiced rum (I bought one of those mini bottles from the liquor store and used the whole thing.)

Instructions

  1. Preheat oven to 350.
  2. For the blondies: In a large bowl combine melted butter, sugar, eggs and vanilla. Whisk together until combined.
  3. In a small bowl combine dry ingredients and whisk together.
  4. Add the dry ingredients to the wet mixture in two parts, mixing well after each addition.
  5. Spread batter into a well-greasted 9x13 inch pan and set aside.
  6. For the bananas foster: In a skillet on medium heat, melt 1/4 cup butter. Add the sugar and stir to combine. Add the sliced bananas and sprinkle with cinnamon. Stir the bananas into the butter mixture until coated. Add rum and let mixture simmer for 2 minutes.
  7. Remove from heat and let mixture thicken and cool slightly (2/3 minutes.)
  8. Using a wooden spoon or fork mash bananas until the mixture is relatively smooth with only a few chunks.
  9. With a spoon, drop banana mixture evenly over the blondie batter. Using a knife, swirl bananas foster mixture into the batter. Bake for 20-25 minutes until edges are golden.
  10. Cool on a wire rack before serving.
http://www.the-baker-chick.com/2011/05/28/bananas-foster-blondies/
Filed Under: Bars, Blondies, Recipes Tagged With: ,

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Snickerdoodle Blondies

March 31, 2011 11 Comments
It wasn’t until recently that I discovered how much I love snickerdoodles. For some reason, these weren’t cookies I really tried much as a kid. My guess is that’s because my Mom pretty much only baked cookies that involved natural sugar and whole wheat flour. As an adult though- I love them. There is something about cinnamon sugar that just makes everything better. And while I love making the cookies too, in order to make them perfect you have to use shortening which I generally avoid.
These blondies were amazing. Funny enough, I ran out of white flour and had to use about half whole wheat. They were still great! And it also made me feel less guilty eating about four of them (that’s how it works right?)  They would be even better served warm with a scoop of ice cream. I just got my first ice cream maker! Maybe a cinnamon sugar ice cream is in my future….
Baking these was even more fun because my good friend David came by to act as my “sous chef.” It was great to have a helping hand as well as someone to make me laugh while I did the dishes. Snickerdoodles are his all-time favorite which is why we chose to bake these.
 

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Snickerdoodle Blondies

Yield: 24 blondies

Ingredients

  • 2-2/3 cups all-purpose flour (optional to use part whole wheat flour.)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
  2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
  3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly
  4. combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
  5. Spread the dough evenly into the pan (It is going to be a thick batter so you may need greased spatula to help with this). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  6. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.
http://www.the-baker-chick.com/2011/03/31/snickerdoodle-blondies/

Source: Brown Eyed Baker

Filed Under: Bars, Blondies Tagged With: