There is the endless debate between fans of fudge-like brownies and cake-like brownies. This is the first time I’ve baked cake-like blondies, which make them pretty much cake. A delicious snack cake with a tight crumb, but nonetheless, still cake.
The recipe comes from the Martha Stewart Cookie of the Day email (another one!) for April 22. I baked as directed and after tasting it (again and again and again) I decided it is the perfect vehicle for other flavors. Maybe add some cinnamon to the batter or use a flavored cream cheese or make it boozy and add Frangelico or Kahlúa to the swirl. Since the blondies use simple ingredients that we tend to have on-hand and Paul thought they were great, I’ll make them again as to not break his heart. ;)
Cream Cheese Swirl Blondies Recipe
(For the record, I prefer fudge-like brownies but I have no problem eating cake-like brownies.)
Is this another recipe that’s going to break my heart?
What?! What do you mean?
Further conversation ensues and Paul elucidates his love of my baking and that he gets a little sad when I bake an outrageously tasty treat knowing that I most likely will never bake it again. Through the years (I’ve only been baking since 2008), there is an elite group of recipes I’ve made multiple times.
Homemade Biscoff Cookies with Biscoff Cream Cheese Filling most definitely meet the criteria for entry into this group.
I saw the recipe on pinterest and I immediately knew I would make them as Biscoff Spread has replaced Nutella as the top choice for toast, apples, sandwiches, spoons, crumpets…you get the picture. This was another recipe I baked and then stuck in the freezer pre-patellar fracture.
The recipe comes from Creative Culinary and you can find the recipe HERE. I plan on making these again and again. Once I’m allowed to bake again. ;)
And this is what happens when Paul is left alone while taking pictures for you:
Wow. It’s been a while. Hello, kitchen. How you doin’? Yes, I’m back in the kitchen and baking again. And it feels great. Too much time has passed since I used it last.
I finally returned to baking with this week’s Sweet Melissa Sundays selection: Carrot Cake with Fresh Orange Cream Cheese Frosting.
I like carrot cake. I think it’s niftier with raisins, which this recipe didn’t have. So I added raisins, which I made drunk by soaking them in rum first. YUM. I also halved the recipe and baked three mini-cakes in my 4″ inch round pans. One went into the freezer for carrot cake emergencies, one went to a party, and one went to the family.
Thank you to Julie of A Little Bit of Everything for hosting this week’s selection. If you would like the recipe, visit her blog or buy the book–The Sweet Melissa Baking Book.
There was controversy with this week’s Sweet Melissa Sundays recipe selection. Apparently, one person in my life really can’t stand red velvet cupcakes/cake. He doesn’t understand cocoa-flavored red cake. I was on the fence about making it. I don’t think I’ve ever tasted it. I was out of town this weekend and no one was saying, “yes yes make it!”.
Anyway, I got home and read the recipe and realized I didn’t have to wait for butter to soften (cake part) so I decided to go ahead and make it, but instead of a Red Velvet Cake I made cupcakes for easier work-distribution. Even though the recipe didn’t require butter to soften, it did require canola oil. Since I made the Little Snackie Things, I didn’t have any canola oil. After briefly debating whether it would be okay to use olive oil, I jumped in my car (in my pajamas) and ran to the store to buy it.
In the end, I’m glad I made the cupcakes. I thought they were delicious. I love the slight taste of cinnamon and cocoa. The cream cheese frosting makes it even better, but I also thought they were great plain.
Thanks to Rosy of Rosy Lips and Lavender for hosting this week’s recipe. For the recipe, please visit her blog or buy the book.