Apricot Blondies Food

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

BUTTERSCOTCH BLONDIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
• Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
• Whisk to combine the flour, baking powder and salt in a medium bowl.
• Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
• Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
• Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

BROWNED BUTTER APRICOT BLONDIES

Steps:

• Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking dish.
• In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat.
• In a large bowl, whisk together flour, baking powder, and salt. Whisk in melted browned butter and vanilla. (Mixture will be thick.)
• In the bowl of a stand mixer fitted with the whisk attachment, beat brown sugar and eggs at high speed until tripled in size, 4 to 5 minutes. Add one-third of egg mixture to flour mixture, stirring just until combined. Fold in remaining egg mixture in 2 portions until well combined. Pour into prepared pan. Spoon Apricot Jam, 1 to 2 teaspoons at a time, over batter.
• Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes, covering with foil 10 minutes into baking if you want lighter-colored blondies. Let cool completely on a wire rack. Sprinkle with sea salt, if desired. Store in an airtight container at room temperature for up to 4 days.
• In a medium saucepan, bring all ingredients to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium; cook, stirring frequently, until mixture thickens, to 45 minutes. Remove from heat, and let cool for 1 hour before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.

APRICOT BLONDIES

Steps:

• 1. Preheat oven to 325 degrees. Prep 8x8-inch square baking pan, use a non-stick spray.
• 2. In a medium bowl, sift together flour, baking powder, baking soda, salt and pepper.
• 3. In a separate bowl, using an electric mixer, cream butter, brown sugar and vanilla extract until well blended.
• 4. Beat in egg until mixture is smooth. Add flour mixture in 3 increments until a dough forms.
• 5. Mix in apricots and macadamia nuts.
• 6. Place the dough into prepared pan and use spatula to even the dough out.
• 7. Bake for 45 minutes, until the top is golden brown and a toothpick comes out clean.
• 8. Remove from the oven onto a wire rack to cool completely. Slice into squares.

APRICOT & PISTACHIO FRANGIPANE BLONDIES

Steps:

• Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
• In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
• Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it's part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.