Snickers Blondies

Long time no blog! I feel like I say that every time I write something. Whoops.

But anyway. We’ve had this giant bag of candy sitting in the house for a while now. We’ve been eating it slowly but surely… But then Girl Scout cookie season came along, then Easter, and there was so many OTHER desserts to eat! So the candy was left sad and uneaten. Until I decided to repurpose some of it yesterday!

Snickers Blondies at Square Root of Pie

Snickers Blondies
Makes one 8×8 pan, or about 9 blondies.

Ingredients
1 C flour
1/2 tsp baking powder
1/8 tsp baking soda
dash salt
5 Tbsp butter, melted
1 C brown sugar
1 egg
1 tsp vanilla
1/3 – 1/2 C chopped Snickers, or your favorite candy bar

Instructions
1.
Preheat oven to 350F. Lightly grease an 8×8 baking pan.
2. In a medium bowl, mix flour, powder, soda, and salt. Set aside.
3. In a larger bowl, combine butter with sugar. Whisk in egg and vanilla.
4. Gradually add dry to wet, stirring to make a thick batter.
5. Spread evenly in pan. Sprinkle candy on top and lightly press in.
6. Bake about 30 min, until a knife comes out clean.

Snickers Blondies from Square Root of Pie

The Snickers is really great in these! It gives it some extra gooeyness and some crunch from the peanuts. You could also use M&Ms, Milky Way… Almost any type of candy bar. Enjoy!

Adventures in GF Baking

Gluten free, hooray! I’ve definitely made gluten free things before – mochi, macarons, probably everything I do with quinoa, but I’ve never specifically set out to make something GF before. I have a couple of friends on GF diets who rarely get to enjoy what I make, so I decided to try it out.

namaste

When I was home for winter break, I happened to look at the GF baking section at Sprouts. All kinds of things were on sale, so I picked up a bag of brownie mix just to try. Of course, I can’t *just* use a mix… How boring is that? I had to put my own spin on it!

The results were phenomenal. I know sometimes GF baked goods are a little gummy, or taste like whatever non-wheat flour they’re made with. These tasted like real brownies. No one could tell they were GF, and were surprised when I told them the truth! I’d love to try baking GF from scratch sometime, but for now I’ll stick with these. They were delicious!

gf brownies

Cream Cheese Brownies
Gluten free. Makes 1 9×13 pan.

Ingredients
1 package of your favorite GF brownie mix (I used Namaste brand)
whatever ingredients called for by brownie mix
8oz cream cheese
1 egg
1/3 C sugar
1 tsp vanilla

Instructions
1.
Grease a 9×13 baking dish. Preheat oven as directed on brownie package.
2. In a large bowl, mix brownies as directed. Set aside.
3. In a slightly smaller bowl, mix cream cheese, egg, sugar, and vanilla with an electric mixer until smooth.
4. Pour brownie mix into pan. Spoon dollops of cream cheese on top of brownies, distributing evenly but leaving some brownie mix showing.
5. Run through mix back and forth with a knife to create a swirled pattern.
6. Bake as directed on package, until a knife comes out clean.

gf brownies closeHappy gluten free baking!

Pumpkin Season!!

I’m so behind on my blogging! I’ve been crazy busy with school, dance, job interviews, blah blah blah that I haven’t had time to write up any of my new recipes! But it’s quickly becoming fall, meaning I’m quickly becoming more and more obsessed with the very best part of this season: pumpkin.

Like my collection? I like pumpkin everything. Pumpkin pie, Starbucks pumpkin spice lattes, pumpkin pie Pop-Tarts, pumpkin spice Eggo waffles, and of course… pumpkin.

Everything tastes good with a little pumpkin in it. Especially desserts. Which brings me to this new recipe…

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Makes 18 cupcakes.

Ingredients
for the cupcakes
2 C flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
dash salt
6 Tbsp butter, room temperature
1/3 C sugar
3/4 C brown sugar
2 tsp vanilla
3/4 C milk
2 eggs
1 1/4 C pumpkin puree
for the frosting
8 oz light cream cheese
2 Tbsp butter, room temperature
3 Tbsp maple syrup
2-4 C powdered sugar

Instructions
1. Preheat oven to 350F. Line cupcake pans with paper liners.
2. In a medium bowl, sift flour, powder, soda, spices, and salt. Set aside.
3. In a large bowl, cream butter and sugars. Mix in vanilla, milk, and eggs. Slowly add pumpkin and mix until smooth.
4. Gradually add flour mixture to the pumpkin mixture until a batter is formed.
5. Fill pans about 2/3 full and bake for 22-28 minutes until a knife comes out clean. Let cool completely before frosting.
6. For the frosting, with an electric mixer combine cream cheese, butter, and maple syrup. Slowly sift in powdered sugar until desired consistency is reached.

These cupcakes were light and fluffy, just the way cupcakes should be. They lasted about a day in my house before my friends had eaten them all.

So I know what you’re thinking… Pumpkin comes in a huge can, but these cupcakes didn’t sure nearly that much! So what do you do? Well, you could just make tons of cupcakes, which would certainly be fine, or you could make the easiest and most delicious brownies known to mankind.

Pumpkin Brownies

Ingredients
one box of your favorite brownie mix
15oz pumpkin (I used half the 29oz can)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
chocolate chips, walnuts – optional

Instructions
1. Preheat oven to 350F. Grease a 9×13 pan.
2. Mix all ingredients together in a large bowl until a batter forms. Do NOT use the ingredients called for on the brownie box (eggs, oil, etc).
3. Bake 25-30 min until a knife comes out clean. Let cool, cut, and eat!

Enjoy the rest of pumpkin season!