BLONDIE ICE CREAM CAKE
Rich, buttery blondie serves as the base of this show-stopping cake and is also folded into the vanilla ice cream filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h15m
Number Of Ingredients 14
Steps:
- Blondie:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk together flour, baking powder, and salt.
- Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Add flour mixture, stirring just until combined (do not overmix). Fold in chocolate chips to evenly incorporate. Scrape batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan, then lift out using parchment.
- Using the base of an 8-inch springform pan as a guide, cut half of the cake into a round. Cut remaining half into 3/4-inch cubes. (Reserve scraps for snacking.) Place cake round in bottom of springform pan.
- Stir 1 1/2 cups cake cubes into softened ice cream, reserving remaining cubes. Spread ice cream over cake in pan. Wrap in plastic and freeze until very firm, at least 6 hours and up to overnight.
- Sauce:In a small saucepan, stir together sugar and 3 tablespoons water. Place over low heat until sugar is dissolved. Cover and bring to a steady boil, then uncover and cook, swirling occasionally, until deep amber, 6 to 8 minutes total. Remove from heat; whisk in butter, salt, and cream (it will bubble up). Add chocolate, stirring until just combined. Transfer to a heatproof bowl and refrigerate, stirring occasionally, until mixture is cool and has consistency of thick hot fudge, 30 to 45 minutes.
- Remove cake from freezer. Use a sharp knife dipped in warm water and wiped dry to loosen cake from sides of pan, then unlatch and remove. Transfer cake to a serving plate. Pour cooled sauce over top, allowing it to drip down sides. Freeze again, at least 1 hour. Garnish with remaining cake cubes. Slice with a sharp knife dipped in warm water and wiped dry before each cut; serve.
ALMOST-FAMOUS MAPLE-BUTTER BLONDIES
When two brothers opened the first Applebee's in 1980, they gave it the clunky name T.J. Applebee's Rx for Edibles & Elixirs. The name changed six years later, but the chain's insanely popular Maple-Butter Blondies didn't come along until 2004. They're made with walnuts and white chocolate and served in a sizzling skillet with ice cream and maple-butter sauce. Applebee's sells about 2.5 million of the sundaes every year, and readers like Julie Thornton of Dover, PA, have been begging us to track down the recipe. The eatery's Kansas headquarters refused to reveal it, so Food Network Kitchens engineered this spot-on imitation.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 9 blondies
Number Of Ingredients 15
Steps:
- Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
- Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
- Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
- Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
- Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES
Steps:
- Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
- While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
- Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.
APPLEBEE'S MAPLE BUTTER BLONDIE
This recipe is a combination of the two recipes that are already out there on the internet. I played around with making this dessert a little bit more cakey and the sauce a little creamier and this is what i created. (BTW, I work at Applebees so I am always around the dessert!)
Provided by Ria Bia
Categories Bar Cookie
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Sift the flour, then add baking soda, baking powder, and salt. Sift all together into small bowl.
- Add chopped nuts, mix, then set aside.
- Add melted butter, brown sugar, beaten eggs, and vanilla in a bigger bowl and mix well.
- Add flour mixture, slowly while mixing.
- Stir in white chocolate chips or chunks.
- Add water and stir so batter is even.
- Pour into 9x9x2 inch pan.
- Bake for about 25 minutes till toothpick comes out clean.
- Let cool then serve with vanilla bean ice cream, maple butter sauce, and sprinkle with chopped walnuts.
- Maple Butter Sauce:.
- Melt butter in a saucepan on medium heat.
- Whisk in sugar, maple syrup, and brown sugar.
- Add cream cheese a little bit at a time, whisking fast until the sauce is smooth and creamy.
- Increase flame to medium-high while whisking continuously till sauce bubbles and thickens.
- Serve warm on top of blondie and ice cream.
BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 16 blondies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
- Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.
BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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