Butterscotch Apple Blondies
Apples and butterscotch go together very well!
1 cup flour
1/4 teaspoon baking powder
6 tablespoons margarine
(3/4 of a stick)
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 apple, peeled and finely chopped
1/2 cup butterscotch chips
Preheat the oven to 350°F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with baking spray and set aside.
Whisk the flour and baking powder in a small bowl. Melt the margarine in a medium saucepan over medium heat and cook, swirling the pan occasionally, until melted. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top.
Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces.
You can replace half the white chips with caramel or nougat chips to really punch up the flavor!
2 sticks margarine, at room temperature
1 1/2 cups light brown sugar
1 tablespoon vanilla extract
3 cups plus 1 tablespoon flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and roughly chopped
Preheat the oven to 350°F.
Place 2 sticks of margarine and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated.
Sift together the flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.
Once the dough is all blended, grease a 9-inch-square baking pan with baking spray and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.
Keep an eye on these as they bake —
you want them soft and chewy.
1/2 cup margarine, softened
1/2 cup brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/3 cups flour
8 ounces cinnamon chips
1 teaspoon cinnamon
Preheat oven to 375°F. Line 2 cookie sheets with a Silpat or parchment paper.
In the bowl of an electric mixer, beat margarine with brown sugar, 1/4 cup regular sugar, vanilla and egg until light and creamy. Sift in flour, cream of tartar and baking soda. Mix until well combined and batter is stiff. Stir in cinnamon chips.
Combine remaining 2 tablespoons sugar in a small bowl with the cinnamon. Using a small cookie scoop or your dampened hands, form balls of batter, approximately 1 1/2 inches in diameter. Roll balls in cinnamon sugar mixture. Place 2 inches apart on cookie sheet.
Bake 8 to 10 minutes. Do not over-bake as the cookies will turn dry and brittle. Cool on wire rack.
Yield: 3 dozen cookies