Thursday, October 31, 2013

Happy Halloween!

I made these blondies to bring into work today.  They caused my VP to exclaim "Caroline, you are ready to be married!" In her wonderfully French accent.  So I guess that means they're good??
Hope everyone has a safe and happy Halloween!
Ooey Gooey Caramel Pumpkin Blondies
*Recipe adapted from Lauren
For the Blondies-
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour (I subbed Cup4Cup gluten free flour)
1 teaspoon baking soda
1/4 teaspoon salt
For the Filling-
1/4 cup semi sweet chocolate chips
1 jar TJ's salted caramel sauce
Preheat oven to 350 degrees. Lightly grease 9×13 pan with non stick cooking spray and set aside.
In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.
Pour melted caramel over chocolate. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It’s fine if some of the caramel layer is peeking through.}
Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.}
Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.
*My blondies turned out more cake-like than your typical chewy blondie.  Let me know if you try this with regular flour and get a different result!
*Original recipe also called for chopped walnuts which I chose to leave out but "go nuts" and add if you so desire!

Vanilla witch cupcakes courtesy of my coworker!


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