Friday, October 11, 2013

Apple Blondies

By Christy

This week feels like the official first week of fall in Nashville. The leaves have started to change, the wind has a chill, went to a Titan's football game, and….. I busted out some sweat pants and a sweat shirt for the first time last weekend. (nothing says fall or winter like a good pair of sweat pants! lol)

Big Cat and I at the Titan's Game
 I also made my first fall-esque recipe this week too! In the Summer I always go for berries and melons and as soon as fall hits I always seem to bake with apples and pumpkins. Not just because berries and melons have started making their way off shelves and/or the prices have gone up but because apples and pumpkins are "fall" to me and I love embracing the season change. One of my favorite guilty pleasures for fall is walking into the grocery store and I am welcomed by the newly arrived cinnamon brooms at the entrance. That's when I know fall has arrived and they arrived at Kroger this past week!

What signifies "fall" to you?  I know Sarah is thinking Starbuck's Pumpkin Spice Latte. lol But, I hope all of you all are just as excited as me for fall and all the upcoming holidays too!

This week I baked Apple Blondies. Its a soft, brown sugar cake with chunks of apples in it, topped with a caramel icing. Think of it as a revamped version of caramel apples! Its moist, sweet and rich. I served them this week when I got to work and all of them were gone by mid morning because I think they paired a little too well with our morning cups of coffee. :) Enjoy!


2/3 cup softened butter
2 cups packed brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 large Granny Smith Apple, peeled and chopped
1 cup English toffee bits

1/2 cup (1 stick) butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Preheat the oven to 350. Cream butter and sugar in a mixer until smooth. Add the eggs and vanilla and beat until well combined. On low, add the flour, baking powder, and salt. Stir in chopped apples and toffee bits until evenly distributed.

Spray 9x13 baking pan with Bakers Joy. Spread batter in prepared pan and bake for 30 minutes or until set in the middle. Let cool.

In the meantime, prepare the icing. Melt butter in a medium saucepan. Add brown sugar and milk and bring mixture to a boil.

 Remove from heat and let sit for 5 minutes. Whisk in powdered sugar until well combined.

Spread over top of Blondie's. Sprinkle icing with additional toffee bits. Let cool and set prior to cutting into bars.

Please check out our sponsor, Caryn Hammond, of Rodan + Fields Dermatologist's  amazing site for amazing products! 

Inspired by Cookies and Cups

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