Butterscotch Brownies with Chocolate Chips

From the kitchen of One Perfect Bite...These moist Brownie-like bars are a perfect treat for those who have a demanding sweet tooth. The bars are incredibly easy to make and the recipe is great  for the first baking forays of young cooks. While those who prefer the barely sweet pastries of Europe may want to take a pass, the rest of humanity will love them. 'Nuff said. Here is how they are made.

Countdown to Christmas - Cranberry and White Chocolate Blondies

From the kitchen of One Perfect Bite...Cookies for the neighbors have been packed and wrapped and we'll drop them off tomorrow afternoon. Most of the cookies I've shared with them are barely sweet, so I wanted to top the tins with one sweet confection that I know will please those who have a ravenous sweet tooth. While these cookies are a last minute addition, the Silver Fox has given them two thumbs up, so, despite limited testing, I am comfortable sharing the cookies with the neighbors and the recipe with you. These fall into the easy-peasy category of holiday cooking and they are perfect for those of you who are looking for a last minute filler for your holiday cookie trays. They are so simple to make, that I have no special insights or techniques to share with you, other than to say, if you like sweet things, or your sweet things like sweet things, this recipe will not disappoint you. Do give it a try. Here is how this simple white chocolate brownie is made.

Cranberry and White Chocolate Blondies...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Blondies
3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
Frosting
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon grated orange peel, optional
6 ounces white baking chocolate, melted, divided use
1/2 cup dried cranberries, chopped

Directions:
1) Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Set aside.
2) Melt butter in a microwave. Stir in brown sugar. Transfer to a large bowl and cool to room temperature.
3) Beat in eggs and vanilla.
4) Combine flour, baking powder, salt and cinnamon in a separate bowl. Gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
4) Spread batter in prepared pan. Bake at for 18-21 minutes or until a toothpick inserted near center comes out clean (do not over bake). Cool on a wire rack.
5) To make frosting: Beat cream cheese, confectioners' sugar and orange peel in a large bowl until blended. Gradually add half
of melted white chocolate and beat until blended. Frost blondies. Sprinkle with cranberries. Drizzle with remaining melted white
chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

                    

                                                    Older Posts

             One Year Ago Today:                                                                    Two Years Ago Today:

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                 Three Years Ago Today:                                                           Four Years Ago Today: 

                Salt Cod and Tomato Stew                                                            Southern Nut Cake

Platinum Blondies

From the kitchen of One Perfect Bite...Several days ago,  I noticed the birds were back, not in large numbers, mind you, but enough of them to wake the sun and cause light sleepers problems. It's been a gray week here in Oregon, but this morning the sun rose at their beckoning and managed to stay with us for the entire day. I've been house bound for the past two weeks, so despite a list of should dos, the Silver Fox and I played hooky and hit the backroads and byways to glory in a landscape that is again turning green. We had too good a time and I did not leave myself with enough time to make complicated treats I had planned for tomorrow's bowl party, which, thankfully, is being hosted by a neighbor. I literally threw together a dip, a batch of brownies and the blondies which I am featuring today. I found the recipe for the blondies in Saveur magazine and decided to give it a test run because it is a bit different than most I have seen. As you scan the ingredient list, you'll notice that the recipe calls for a boatload of white chocolate. I was curious to see what its addition would do to an otherwise familiar recipe. It certainly does the standard butterscotch flavor of blondies no harm. While they are way too sweet for my taste, the Silver Fox really liked them, but even he suggested they be served in smaller portions than suggested in the original recipe. This recipe is almost effortless, so,  if you have a demanding sweet tooth,  you'll probably want to give it a try. I'm certainly not embarrassed to send the blondies down the hill tomorrow. I know I've been remiss, but I hope I'll be able to respond to all unanswered comments at some time tomorrow. In the meantime, here's the recipe for the Platinum Blondies.

Platinum Blondies...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
12 tablespoons unsalted butter, melted, + butter for baking pan
2 cups flour, +  more for pan
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1-1/4  cups light brown sugar
1/2 cup granulated  sugar
1 teaspoon vanilla extract
2 eggs
2 cups roughly chopped white chocolate

Directions:
1) Heat oven to 350 degrees F.  Grease and flour a 9″ x 13″ baking pan. Set aside.
2) Whisk together flour, baking powder, and salt.Set aside.
3) Whisk both sugars,  vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate, and spread batter in prepared pan.
3) Bake until a toothpick inserted in middle comes out with a few crumbs attached, about 20 to 25 minutes. Yield: 12 to 24 servings.

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Peanut Butter Blondies

From the kitchen of One Perfect Bite...I fall back on this recipe whenever I have a crowd to feed. This is a great substitute for a sheet cake and when you are asked to bring a dessert to a church picnic or similar event, you might want to keep these blondies in mind. They come together quickly and, in the relative scheme of things, they are inexpensive to make. I prefer to use butter in my baked goods, but, I've found through trial and error, that the texture of these bars is better when they are made with shortening. So, shortening, plain or butter-flavored, it is. I have one caution to share with you should you decide to make these. It is easy to over-bake the bars, so watch them carefully, starting at the 25 minute mark. You want them to be chewy, not crunchy. While ovens vary, my bars are usually done in 27 minutes. Be sure to frost the blondies. It may seem unnecessary, but the frosting adds another layer of flavor to the bars and helps to keep them moist and fresh. While the bars lack finesse, they are delicious and they are perfect for down-home type events. I found the recipe in Family Circle magazine and you can find their version of the recipe, here. If you take these to an event, I'd like to suggest you clearly label them, so those who have peanut allergies are not surprised. I know that those of you who try these bars will like them. Here's the recipe.

Peanut Butter Blondies...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:

Peanut Butter Bars

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
1 cup creamy peanut butter
2 cups brown sugar, packed
3 eggs
1 tablespoon vanilla extract
1/4 cup peanuts, chopped

Frosting

1 pound confectioners' sugar
1/2 cup peanut butter
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water

Directions:
1) Heat oven to 350 degrees. Coat two 13 x 9-inch baking pans with cooking spray.
2) In a bowl, whisk together the flour, baking powder and salt. Set aside.
3) In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes. Add eggs; beat 3 minutes more. Add vanilla.
4) On low speed, beat in the flour mixture. Stir in the peanuts.
5) Divide batter between prepared pans. Bake at 350 for 25 to 30 minutes or until lightly browned. Let cool slightly.
6) Frosting: Beat confectioners' sugar, peanut butter, shortening, salt, and vanilla. Add hot water, a little at a time Beat until smooth. Spread over blondies while still warm. Yield: 48 bar cookies.










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