Cranberries and toasted walnuts. For me, these count as winter flavors. Sort of like apples tend to be autumn flavors. It’s funny how my brain associates flavors with times of the year, eh? Seeing there is still snow in the air and the Winter Olympics are on the TV, winter food is fair game right about now, so I thought these Cranberry Chocolate Chip and Toasted Walnut Blondies to be perfect for an afternoon snack. And foolproof, I might add.
I have a lot of brownie recipes up here on this here page, because even “from scratch” brownies are so darn easy to make. So when I saw these “Butterfinger Bits’ (which I had never actually seen before last week when they jumped off the shelf at Target), I thought that they would make a nice marriage for these brownies. Delish!
I thought that I would do a quick and easy giveaway this week, using my all-around go-to brownie recipe, and this time add toffee bits and toasted pecans. I love this brownie recipe — it comes together in minutes, is a million times better than “the box” and it really versatile. And just to be creative, I used a cookie cutter to make the cuts round on these Toffee Pecan Brownie Bites.
Brownies and blondies: my go-to treat when I feel like baking and am too lazy to make cookies. So I made these blondies this weekend. Spectacularly moist, almost cake-like blondies, oozing with strawberry jam and the addition of peanut butter chips to up the PB quotient! Enjoy!
I was recently given a bottle of smoked maple syrup. Yes, I was skeptical as well, especially when I opened the bottle and it was really, really smokey. Hickory and Oak, but smoke, smoke, smoke. I thought long and hard about what I should experiment with, and ultimately, I think that it would go great simply poured over some BBQ ribs, but I thought that I would actually try it in a sweet application, so I came up with this recipe for blondies. And you know what? It worked and they are actually very good. The smoke flavor (and admittedly, I only used a few tablespoons) is really tempered by the toffee and maple and instead of it tasking like smoke, it simply has a deep, almost earthy thing going on. Really quite nice. Also, if you don’t want do the whole “smoke” thing, this recipe works just as well with regular maple syrup.