Friday, November 14, 2014

Pumpkin Blondies

A blonde brownie with pumpkin, butterscotch, white chocolate & pecans! A prefect fall treat.

In case you haven't noticed, I have a thing for brownies. I wold much rather have a brownie over cake any day! Unless the cake has a really great, thick layer of buttercream frosting, I usually can "take it or leave it." So I try to "leave it" and save room for something I really like.

We had a Halloween party or "Trunk or Treat" at our church the other day. I didn't go (I stayed home with my new little guy) but my husband took the kids and had signed up to bring a dessert. I recently come across this recipe and thought it was the perfect dessert for him to bring to the party.

I have always loved blonde brownies. Add in pumpkin, white and butterscotch chips?! Wow, amazing I tell you. The texture is kind of a mix between a brownie & a pie. Mmmmm! 

Pumpkin Blondies

  • 2 1/2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup butter, melted and cooled to room temperature
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 (15 ounce) can pumpkin puree
  • 1 cup butterscotch chips
  • 1 cup white chocolate chips
  • 1 cup pecans, chopped
  1. Heat your oven to 350 degrees. Spray a 13x9 glass pan with cooking spray and line with parchment paper. Set aside.
  2. In a medium sized bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Set aside.
  3. In a large bow, whisk together the melted butter, brown sugar & white sugar until smooth and no lumps remain. Add the egg and vanilla and whisk till blended. Add the pumpkin and whisk again until fully incorporated. 
  4. Add the flour mixture to the batter and then use a rubber spatula to fold the mixtures together until no pockets of flour remain. 
  5. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and bake for 35 to 40  inures or until a thin knife inserted into the cent comes out clean.
  6. Set the pan on a wire rack to cool completely. Use the parchment paper to life the bars out of the pan and cut into desired size squares. These can be stored in an airtight container for up to 5 days.
  7. Recipe Source: adapted from Brown Eyed Baker (I used pumpkin pie spice instead of using ginger, allspice & nutmeg separate) 

Monday, November 10, 2014

Triple Vanilla Brownies

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This recipe is the first recipe I ever looked up "online" haha (makes me feel so old). I was about 16 and had promised my Sunday School class that I would bring treats to Church that day. I thought I would make good 'ole chocolate chip cookies but all we had in the kitchen were white chocolate chips. After a little searching around the web I came across this recipe and decided to give it a try. It has been in my recipe book ever since. A keeper for sure. Enjoy!

Other names I thought about calling these brownies:
White Chocolate Brownies
Heavenly Brownies
Can't get enough white chewy get the idea :)

Triple Vanilla Brownies
  • 1/2 cup butter
  • 1 (12ounce) bag white chocolate chips
  • 1 1/4 cup flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 eggs
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract*
  • 3 tablespoons milk or water
  1. Heat your oven to 350 degrees. Spray a 13x9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour. 
  2. In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it's melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
  3. Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
  4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving. 
  5. For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T. at a time if needed. Spread glaze over cooled brownies.
  6. NOTES: *This is optional but I highly recommend it! You can half the glaze ingredients if you like a thin glaze. I have made it both ways. To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature. 

Monday, November 3, 2014

Oatmeal Carmelites

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Caramel sauce, chocolate and oats make up this easy, delicious dessert everyone will love!

This recipe is a favorite in my husbands family. I'm sure most of you have made or eaten a Carmelita Bar. I've actually never tired the version where you melt caramel candy squares but I think I will cause it sounds amazing. This is basically that but super easy. No melting caramel. You simply pour ice cream caramel sauce over the oatmeal crust.

If you have never had these bars, you gotta try them! If you are a fan of oatmeal, caramel & chocolate you will love these bars!

And in the mean time, I will be snuggling this little guy who happens to be 3 weeks old today! We welcomed Connor to our family on October 13th. He was my biggest baby by almost 2 pounds. My first 2 were both 6 lb. 2 oz. (born almost 4 weeks early.) I made it to 39 weeks this time and he was 8 lbs. 7 oz. It is so fun having a new baby in the home (minus the lack of sleep part.) My nurse said it best,
"a new baby in the home is just magical!" 
(My nurse was my neighbor growing up and is the sweetest person ever!)

Oatemeal Carmelites

  • 1 cup brown sugar
  • 2 cups flour
  • 2 cups quick oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cup butter, melted
  • 1 (11.75 ounce) jar caramel ice cream topping
  • 3 tablespoons flour
  • 1/2 cup pecans, chopped (optional)
  • 1 cup milk chocolate chips
  1. Pre-heat your oven to 350 degrees. Lightly grease a 9x13 inch pan and set aside.
  2. In a medium size bowl, mix together the sugar, flour, oats, salt, soda and melted butter until crumbly. 
  3. Spread half of the mixture in the pan. Bake for 10 minutes and remove from oven. 
  4. While that is baking, mix together the jar of caramel topping, 3 T. flour & pecans in a small bowl. Pour over the hot crust then sprinkle the chocolate chips on top. 
  5. Crumble the rest of the crust mixture over the caramel and chocolate then bake for an additional 15 minutes. Bars are crumbly if eaten warm. Let cool for easier cutting. 
  6. Notes: If you prefer no nuts, you could omit them and just add more chocolate chips!
  7. Recipe source: slightly adapted form Nana's Cookbook.

Monday, October 27, 2014

Salt River Bars

If you are from Arizona or have ever eaten at Liberty Market in Gilbert you may have tried their Salt River Bars. I am thinking they are named after the Salt River that is near by. And very appropriate beause these bars are a perfect mixture of salty and sweet! My favorite :) After trying the bar the first time I asked the waiter what ingredients they used. I could tell it was a salty cracker with a combo of peanut butter, caramel & a hint of butterscotch. He told me they used club crackers, peanut butter & butterscotch. So I went home and did a little looking around. I found some recipes online and they were very tasty but not exactly like the original bars. So after trying a few recipes, I found one I thought was the closest to theirs.  I adjusted this recipe a little bit to be a 6 layer bar instead of 3 because more is always better right?! haha. And because that is how they are at the restaurant. The bars are a little messy and crumbly but you won't care because they are seriously amazing! And make sure you serve them chilled. They taste better and won't start to melt on ya. You gotta make these for your next get together. I made these for a "Girls Favorite Things" party last week and they were a huge hit.  Enjoy!

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