Category: Dessert, Pies and Cakes

Blondies are basically brownies without the chocolate, causing them to be golden and light but still lovingly rich and buttery. These blondies are not stupid (please note I am kidding because I used to be blonde and I know for a fact the perception isn’t true) – if anything they are a smart cookie taking minimal prep and having lots of flavor. They are bursting with potential. I added white chocolate chunks, but you can really add any candy you love.  Add crushed candy canes for a holiday blondie!

While many people have a thing for chocolate, I am indifferent towards it (I can hear you all gasping). Really, seriously, I prefer vanilla and fruit flavors to anything chocolatey decadent. Crazy, I know. I think its genetic because my father is the same way. I will say that lately I’ve had a thing for white chocolate which I guess isn’t actually chocolate at all (according to the FDA). It doesn’t contain chocolate liqueur which is the requirement of true chocolate. It contains cocoa butter, which gives it the flavor and allows it to have the name chocolate. I highly recommend white chocolate in this recipe because it makes a great vanilla pairing.

Blondies with White Chocolate Chunks

Ingredients*:

• 1/2 cup (1 stick) melted unsalted butter
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 3/4 teaspoon good vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 cup white chocolate chunks

*recipe can be doubled and should be if you are looking to share

How To:

Preheat oven to 350 degrees. Spray an 8 by 8 inch baking pan or glass pan with non-stick spray. Line pan with parchment paper, and spray paper as well. You will thank yourself later for taking the time to spray both.

In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt and stir until just moistened. Add 1/2 off white chocolate chips and stir just to evenly distribute. Transfer batter to prepared pan and smooth top (or gently tap pan against counter). Top with the rest of the white chocolate chunks.

Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, about 35-45 minutes. Set pan on a wire rack and let cool completely. Use the parchement overhang to life the blondies out and cut into even squares. Makes about 8, depending on how you like to size your blondies.

Can be stored in a sealed container at room temperature for up to 3 days.

After a weekend of pumpkin cupcakes spiced with the right amount of cinnamon and nutmeg, my craving for pumpkin and all related flavors was sparked. Since we all need to find a filling for an un-sandwiched cookie…(right, well at least I do) I searched for a recipe that would lead to something other than cakey goodness; so on a sunny but chilly fall day pumpkin mousse dip was created.

I used a heavy cream-soy milk mixture instead of an all-cream base, which the original recipe called for. I also omitted orange zest because, well, I didn’t have any oranges.

With the creaminess of the mousse and the crunch of the ginger snaps, I had fallen in October love. This is a perfect dish for entertaining since bobbing for apples is so Iron Age. I hear the mousse calling me now, so I’ll leave you with the recipe in hopes you’ll find pumpkin happiness as well.

Pumpkin Mousse Dip

Ingredients:

• 1/4 cup brandy
• 1 packet (2 teaspoons) unflavored gelatin powder
• 1 (15-ounce can) pumpkin (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 2 extra-large egg yolks
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 3/4 cups cold heavy cream
• 3/4 cup milk (skim, 1%, 2%, or soy milk- whatever you prefer)
• 1 1/2 teaspoons pure vanilla extract
• 1 box or canister ginger snap cookies

How To:

Place the brandy in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, egg yolks, spices, and salt. Put the bowl of gelatin over a pan of simmering water, cooking until the gelatin is clear. Whisk the hot gelatin mixture into the pumpkin mixture. Whip the heavy cream and vanilla until soft peaks form. You can do this in a stand mixer or with a hand mixer. I chose a hand mixer for the work out.  Fold the whipped cream into the pumpkin mixture, alternating with the milk.

Place mixture into miniature trifle bowls or dip bowls, cover with plastic wrap, and allow to chill in refrigerator 1 hour or overnight. To serve, place dip in bowl on a large plate and surround with ginger snap cookies.