I realized something tonight, standing here in my kitchen. The lightbulb went on as I was trying to figure out what I wanted to bake. The trouble with me, Melody, “The Baker,” is that I don’t like to follow directions. Not completely. Not while I’m in the kitchen anyway…
When I’m baking, I look at a recipe I say, “Look at how lovely that would be if I….” and then I think of all the ways I might do it differently. As creative as this sounds, many times this attitude is problematic. Many times, I tell you.
But tonight, the odds were in my favor – and I made these rich, decadent blondies. The recipe I found on the website “mysweetthyme.com” – and so, I decided to use it, but make it my own. Turns out my instincts were right and I’ve got the photos to prove it!
Well, here’s the recipe, just in case you want to make them. They are soft and chewy and dense – just the right texture for a blondie – and they are just a bit spicy! Perfect with a cup of tea on a chilly, icy day, which is our forecast for tomorrow.
Hope you enjoy them, if you try ’em.
Cinnamon White Chocolate Blondies:
Ingredients:
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
1/2 cup cinnamon chips
1/2 cup white chocolate chips
2 Tablespoons white sugar
2 teaspoons ground cinnamon
Instructions
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended. Fold in the chips. Spread the batter evenly in the prepared pan.
In a small bowl, combine the white sugar and cinnamon and spread over the batter. Bake for 25 – 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack.
daily portion 