What are your plans for the weekend? I hope to have a relaxing weekend, filled with lots of good cooking, of course, plus movie watching and several walks with the pup. Maybe we’ll make some breakfast and fresh squeezed juice from the tangelos we received in our Utah Food Co-Op box last week. Or maybe we’ll go to brunch at one of my favorite Salt Lake brunch spots. Its rare for us to have a ‘normal’ weekend but when we do I try to take full advantage of it. I might even make another batch of these Ginger White Chocolate Blondies that I became addicted to a few weeks ago.
I have made these blondies 3 times this year already and they’ve been a hit anywhere we have brought them. They are perfectly gooey and spicy with a fun touch of chocolate.
I’ve been on a blondie kick lately, ever since baking the White Chocolate Cranberry Blondies over the holidays. As a brownie addict, blondies are equally as satisfying and have so many more options for varieties.
Here is the recipe for you. Warning, these are addictive.
- 2 3/4 cups plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature
- 1 1/4 cups packed light brown sugar
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 1/4 teaspoons vanilla extract
- 1/3 cup molasses
- 10 oz white chocolate chips
- Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray.
- In a large bowl, whisk together the flour, baking soda, salt, and all of the spices.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until light and fluffy, about 2-3 minutes. Add the eggs and yolk, one at a time, mixing well between each addition and scraping down the bowl as needed. Beat in the vanilla and molasses. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. Fold in the white chocolate chips with a spatula.
- Spread the batter in the prepared baking dish with a greased spatula. The batter is pretty thick, so you might need to use your fingers. Bake for 30-35 minutes, or until the edges are golden and begin to pull away from the sides of the pan.
- Allow the blondies to cool completely in the baking dish, about 2 hours.
from Martha Stewart and Tracey's Culinary Adventures
a few links for you to browse over the weekend
Found this fun design and diy blog, Dottie Angel, that I had to share with you, plus she also posts about her pup, which I love!
Check out this online gourmet food store, Foodzie, where you can find tons of delicious food gifts.
Super fun silverware and serving utensils from Ladies and Gentleman.
I fell in love with this designer’s tabletop accessories when we visited a boutique in Sun Valley Utah, now I’ve found his stuff online, at Jayson Home and Garden.
Josh has been way into bowties lately so I found a great designer online that has some amazing products, visit Graham Withers.
Have a lovely weekend!
Oh these sound delicious. I love ginger and white chocolate together and in a chewy, dense blondies, it's irresistible. I have a huge linky party going on at my blog right now specifically for sweet treats and I'd like to invite you to stop by and link this up.
Oh my goodness these sound delicious! Thanks for sharing; I'll most definitely be making these this week!
So I made these a bit ago and loved them so much I actually blogged about them too. They are amazing! And you are right, totally addictive. This is going to be a repeat recipe for sure. Thanks for sharing!