S'mores Blondies

I have always been a fan of s’mores, ever since my 1 year as a Girl Scout. I mean what’s not to love its marshmallows (gooey, melted and yummy), chocolate (enough said) and graham crackers. I had an addiction to graham crackers with I was pregnant with the youngest; I could eat a whole box if my oldest wasn’t asking for some too. So I decided to combine a blondie and s’mores; and let me just say they are a match made in heaven. They were chewy like a blondie, but still had the graham cracker taste. Then combine that with the chucks of dark chocolate (my fav) and toasty marshmallow just makes them that much better.

So I went on a search of recipes that used graham crackers in a blondie recipe and just gave it my own little twist. I think that is one of my favorite things about baking and cooking in general, that once you know the basics and rules you can mix it up and make it your own. So, since September is here and summer is quickly coming to an end; I decided to whip up a batch of these blondies to hold to summer a little longer. Plus, the s’mores blondies can be enjoyed year round when you want a little summer fix in the middle of winter.

S’mores Blondies (adapted from the Male Baker Graham Cracker Blondie)

2 1/3 c Flour

1 1/2 tsp Baking Powder

1 tsp Salt

¾ c Graham Cracker crumbs

14 tsp Unsalted Butter, softened

1 ¾ c Brown Sugar

3 Large Eggs

2 tsp Vanilla extract

1 4oz bar of dark chocolate, broken into chunks (I used Ghirardelli 60% dark, but use your favorite kind)

1 cup Mini Marshmallows, divided

Preheat oven to 350 degrees and line a 9 x 13 pan with parchment and spray with non-stick baking spray.

Combine flour, graham cracker crumbs, baking soda, and salt in a bowl and set aside.

In a bowl of mixer, cream butter and sugar; then add eggs one at a time and vanilla.

Add the flour in two parts and mix until combined.

Fold in the chocolate chunks and half of the marshmallows and pour into pan.

Sprinkle remaining marshmallows over the top (note: the marshmallows will expand in the oven, it is ok.)

Bake for 35-40 minutes or until toothpick comes out clean.

Cool for 20 minutes, if you can. Enjoy.

These are a great treat for kids and adults alike. You can have one for dessert or even send one off to school with your kids, but you might not be able to eat just one. Be blessed and enjoy S’more.

Snickerdoodle Blondies

I love Snickerdoodle cookies-- buttery cookie rolled in cinnamon sugar. What’s not to love? But sometimes I’m not in a cookie mood. I am a big fan of blondies also. You know the underappreciated cousin of brownies. They are moist, chewy little brownie wannabes (minus the chocolate); and know I took them to another level by using my favorite little secret weapon Brown Butter. Brown butter is a little reduction I call blessed. I am finding ways to incorporate this into all of my baking recipes and even some savory ones. It is nutty and has a more concentrated butter flavor, that for me is just all in all goodness.

 Ok, Back to the blondies; and the Snickerdoodles.

Snickerdoodle blondies (just add brown butter and cinnamon sugar).

I have found recipes that use melted butter or just softened butter, but the brown butter keeps the blondie really moist. Just like with any good base you can add different things to it like chocolate chips, nuts, or anything you can think of and it will be good. The recipe isn’t too difficult and brings big flavor. When I made these blondies the first time my husband took a bite and knew he had to have another. They are addictive and don’t usually last too long in my house.

Snickerdoodle Blondies

Adapted from Martha Stewart

1 1/4 cups (2 1/2 sticks) unsalted butter

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 cups packed dark-brown sugar

1/2 cup granulated sugar

1/2 tsp cinnamon

Pinch of nutmeg

3 large eggs

2 1/2 teaspoons pure vanilla extract

2 tsp sugar

1 tsp cinnamon

Pinch of nutmeg

Directions

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with non-stick spray.

In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Check out my Wordless Wednesday Post for more instructions.

Whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs.

Then using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.

Add vanilla, and beat to combine.

Add flour mixture.

 Mix until thoroughly combined, and pour into prepared pan. Sprinkle with cinnamon sugar mixture.

Bake until a toothpick inserted in the center comes out clean; 35 to 40 minutes. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board.

I hope you love Snickerdoodle Blondies as much as I do. Be blessed and enjoy!