Bourbon Espresso Blondies with Caramel Sauce

Time to get drunk off some baked goods! I set out to just make some good old fashioned blondies…but then got sidetracked by adding bourbon.

IMG_5631_2and then some espresso…and then some caramel drizzle…and then a toasted pecan…

IMG_5618_2Then I put the mix into not a baking pan, but a mini muffin tin.
IMG_5623_2So I ended up making shots…in the form of blondies. But hey…who’s complaining?

Adapted from How to Cook Everything
Makes ~ 20 mini blondies

For the blondies
1 stick of butter, melted and cooled to room temperature
1 cup light brown sugar
1 egg
1/2 teaspoon almond extract
1 tablespoon espresso powder
pinch of salt
1/4 cup bourbon
1 cup all purpose flour

Preheat your oven to 350 degrees. Mix your bourbon into your butter and whisk in your brown sugar. Add in the remaining ingredients until well incorporated.

Butter a mini-muffin pan. Pour your batter into the muffin tins approximately halfway full. Bake for 15-20 minutes or until the edges just start to be golden brown and pull aware from the tin. Let cool before removing.

For the caramel sauce
1/2 cup granulated sugar
3 tablespoons butter
1/4 cup heavy cream

Over medium heat, heat your sugar until it starts to clump together. Once it starts to clump, stir constantly until it becomes dark brown color and the sugar crystals have dissolved. Add in your tablespoons of butter, being careful as the mixture may bubble up. I find it helpful to mix the caramel off direct heat until the butter is incorporated. Once incorporated, heat for 2-3 minutes until butter is completely dissolved. Add in the cream, taking caution again as each time a cooler ingredient is added, the mixture can tend to bubble. Stir over low heat for approximately 30-60 seconds until everything is well incorporated.

Drizzle over your blondies, with toasted nuts of your choice for decoration!



White Chocolate Strawberry Blondies

Summer is here and these blondies smell like a strawberry ice cream. Seriously, I paused for a good 30 seconds just smelling the pan as the strawberries bubbled fresh out of the oven.

White chocolate is incorporated into the batter creating the perfect meld of fruit and chocolate in every bite.  They remind me of cake-batter frozen yogurt swirled with strawberry frozen yogurt…but then chewy, warm baked, beautiful, delicious…

Beautiful berries get folded into the batter and dot the finished product.

Such a delicious recipe!

White Chocolate Strawberry Blondies

Adapted from loveandoliveoil (one of my favorite blogs!)

1/2 cup of white chocolate chips (an overflowing 1/2 cup)
1/3 cup unsalted butter cut into pieces
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup cleaned, de-stemmed, and halved (or quartered) strawberries

Pre-heat your oven to 350F.

Line a 8 x 8 baking pan with parchment paper and butter the paper. Leave some parchment paper hanging over the edges to help you dismount them later. I would highly recommend using parchment paper, these little guys are sticky!

In a double boiler melt white chocolate and butter over medium-high heat. Keep a close eye on this and stir constantly until smooth and well incorporated. Remove from heat and stir in your sugar. Your mixture may look kind of gross and separated but fear not! Just keep mixing (whisk recommended) and it will improve. Also if you have some separated butter, totally okay anyway. Add in your vanilla and then set aside for a few minutes.

In another bowl, mix the flour, baking powder, and salt together. Crack open your two eggs into the flour mixture but don’t mix. Slowly add in your still warm chocolate-butter concoction to your flour and egg bowl, mixing in between each add-in. Make sure to add in your warm chocolate-butter mix slowly and in batches so that you don’t scramble your eggs.

Once it is all incorporated, fold in your berries and admire how pretty it is!

Now here’s the tricky part: bake for 30-45 minutes. I say 30-45 because I forgot to time how long it took me but it definitely took longer than the original recipe. When the top springs back at you, the sides are a golden brown, or when a toothpick comes out clean – it’s done!

Let them cool a bit and then enjoy!



Holiday Cranberry Bars

Hey there gorgeous.
I know, it’s been too long but trust me, there is a whole lot more where this came from. Holiday baking! It really may be my favorite thing of all time. This concoction encompasses everything that I love about this time of year.  Festive colors with a fruit of the season (cranberries!) and a white cream cheese frosting resembling the snow on the ground…all on a bed of blondie bar goodness.

Wait, but what’s on top? (aside from a little fuzzy smear on my camera lens)

That would be white chocolate drizzle. It’s a holiday favorite of mine and I can’t wait to start baking up a storm.
Oh hello blondie cross section photography. Who needs santa when you’ve got views like this?

Holiday Cranberry Bars

Blondies adapted from simplyrecipes

For the blondies:
1 cup of butter, melted
2 cups of tightly packed dark brown sugar
2 eggs, lightly beaten
2 teaspoons of vanilla
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of all purpose flour

Preheat the oven to 350 degrees.

Mix together the butter and brown sugar and then add in your eggs and vanilla. Sift in your baking powder, baking soda, salt, and flour. Mix until well combined and bake in a 9×13 inch pan for about 30-35 minutes until the whole pan is a gorgeous sheet of caramel baked goodness. You can always adjust the size of the pan and the baking time to make thicker or thinner blondies too. Let cool till room temperature and in the meantime…prepare your frosting!

For the cream cheese frosting:
8 ounces unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
4 cups powdered sugar
1 teaspoon vanilla

Beat together your butter and cream cheese. Add in the powdered sugar one cup at a time until all incorporated. Throw in some vanilla and then spread evenly all over the blondies. Spatulas smoothing out frosting over a pan of blondies? Now that’s the stuff the holidays are made out of!

For the white chocolate drizzle and holiday topping!
1/4 cup white chocolate chips
1 1/2 cup (or thereabouts) of dried cranberries

In a microwave safe bowl, melt your white chocolate chips in increments of 30 seconds in the microwave until completely melted (about 1 minute, 30 seconds). Don’t over microwave as these chips are a tendency to glob together and become a mess so I’d err on the side of caution over zapping these cuties like crazy. Plop your melted mixture into the corner of a ziploc baggy and cut off the corner for a makeshift frosting bag!

Toss your cranberries on top of your cream cheese as you so desire (it looks so pretty!) and then get ready to drizzle your chocolate in any pattern your please right over your berries.

I hope you enjoy this recipe as much as I do! Let the holiday baking begin!

P.S. I recommend storing them in the fridge to allow for best cream cheese frosting consistency.