Cinnamon Nutmeg White Chocolate Blondies Food

CARROT BLONDIES

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; oil a 13x9 inch baking pan; set aside.
• In a bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg together; set aside.
• In another bowl, beat the oil, brown sugar, and sugar using the electric mixer on medium speed; continue beating until the sugars have dissolved, about 5 minutes.
• Add in the eggs, one at a time, allowing each to be thoroughly incorporated before adding the next.
• Scrape down sides of bowl as needed.
• After beating in the third egg for 1 minute, stir in the vanilla.
• With a wooden spoon or rubber spatula, stir in the shredded carrot and chocolate chips until combined.
• Then stir in the flour mixture just until incorporated; do not beat.
• Spoon batter into prepared pan, spreading it gently to the corners.
• Bake for 35 minutes or until the top is lightly brown and a pick comes out with a few moist crumbs.
• Set pan on a wire rack to cool for at least 30 minutes.
• Cut blondies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
• Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
• Variations: substitute 1 ½ teaspoon rum extract for the vanilla; and/or.
• add 2 teaspoons finely grated orange zest with the shredded carrot; and/or.
• substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.

EGGNOG BLONDIES

Steps:

• Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
• Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
• Let batter stand 2 minutes.
• Pour batter into a greased 13 x 8 x 1 baking pan.
• Bake 45 minutes until set and browned. Cool well and then cut into 2in x 2in squares, glaze one side of each squares with melted chocolate.
• Garnish with crushed graham cookies crumbs on one edge.

CINNAMON NUTMEG WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350°.
• Grease 13 x 9 inch baking pan (I like to use the wrapper from the butter to do this).
• Beat butter and sugars in a large mixing bowl until creamy.
• Add eggs and beat well.
• Sift together flour, baking soda, salt and nutmeg; gradually add to butter mixture, blending well.
• Stir in cinnamon chips, white chocolate chips and nuts.
• Spread into prepared pan. The batter will be very thick.
• Bake 30 to 35 minutes or until top is golden brown and center is set.
• Cool completely in pan on wire rack.
• Cut into bars.

PUMPKIN WHITE CHOCOLATE CHIP BLONDIES

Steps:

• Preheat the oven to 350F and grease and line an 8x8 inch square pan.
• Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
• Add in the pumpkin and mix until well combined and smooth.
• In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
• Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
• Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
• Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
• Leave to cool in the pan for at least and hour before transferring to a wire rack.
• Once cool, slice into 9-12 pieces.
• Blondies will keep in an airtight container, at room temperature, for 3 days.