Butterscotch Blondies

I was browsing through the recipes on this new book I bought and I couldn't help but to go back to this recipe. I must admit that I tried it out of pure curiosity... Butterscotch Blondies does sound particularly delicious. The result is this magnificent chewy and super moist dessert, they're sweet, but not too sweet and they have this delicious hint of butter taste. I know the part of browning the butter might seem a little intimidating, but it's really simple and just make sure that you watch the butter closely so it doesn't go from browned to burnt. I actually bake brownies every other night and this is a nice change to the routine, they resemble brownies without being so heavy; they would go perfectly with a nice ice-cream scoop.  Hope you try out this recipe!!!

Let me know what you think!

Xo

Flor

Butterscotch Blondies

9 ounces all-purpose flour

2 1/2 cu[s firmly packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons unsalted butter

6 large egg whites

Directions:

Preheat oven to 350 degrees F. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.

Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, and cool for 10 minutes. 

Combine butter and egg whites, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13x 9-inch metal baking pan coated with cooking spray; smooth top using a spatula.

Bake at 350 degrees for 30 minutes or until wooden pick inserted in center comes out clean. 

Black & White Cupcakes

With Valentine's Day a mere 17 days away I've been inspired to share some recipe ideas for you to enjoy with loved ones. Of course Valentine's is synonymous with chocolate but that does not mean that all other desserts are scratched out! This Vanilla Cupcake recipe makes the most moist and delicious cupcakes ever. I made a Chocolate Ganache layer for this cupcakes and then made Butter Frosting to top it of. I usually find Butter frosting too sweet but this Chocolate Ganache is so full of flavor that it balances out the sweetness.  Hope you enjoy this post! Let me know!

Yellow Cupcakes

1 1/3 Cups sifted flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup vegetable shortening

2/3 cup milk

1 egg

1 teaspoon vanilla 

Preheat oven to 375 degrees F. Sift flour, sugar, baking powder and salt together into a large mixing bowl.

Add shortening and milk, stir to blend, then beat slowly about 1 1/2 minutes with an electric mixer.

Add egg and vanilla and beat slowly 1 1/2 minutes. 

Spoon batter into muffin tins lined with cupcake papers, filling half full. Bake 20-25 minutes until cakes are golden brown and springy to the touch.

Remove cakes from pans and cool upright on wire racks. Frost as desired. 

Butter Frosting

1/3 cup butter

4 1/2 cups sifted powdered sugar

1/4 cup milk

1 1/2 teaspoons vanilla

Additional milk

1. In a large mixing bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in 1/4 cup milk and vanilla.

2. Gradually add remaining powdered sugar, beating until combined. If necessary, beat in a little additional milk to make frosting that is easy to spread. Tint with food coloring as desired. Transfer unused frosting to a storage container and chill for up to 1 week.