First things first... Happy New Year! And yes, I'm fully aware that it has been 4 days since we welcomed 2016. But here I am with my very first post for the year!
A question or three, though: Have you seen the movie "Howl's Moving Castle"? Would you like to meet a scarecrow named 'Turniphead'? But most importantly, Howl. Doesn't he look adorable with this hair color?
A question or three, though: Have you seen the movie "Howl's Moving Castle"? Would you like to meet a scarecrow named 'Turniphead'? But most importantly, Howl. Doesn't he look adorable with this hair color?
Should I stop talking about the movie and start with what this post is really about?
These little cuties may be called such, but whether today is indeed your birthday or not, you deserve all the colorful, sweet and pleasant whatnot in the whole world!
And these blondies are definitely colorful, sweet and pleasant.
Need a really effective pick-me up? I believe this one will suffice. Don't you agree? Oh and this birthday cake blondies need no boxed mix, too! Double score! But if you do have funfetti cake mix, still, there's really no way out. You need to make these!
Do you also have those moments when you aren't in the mood to prepare your baking pan properly? I'm talking about greasing the pan, lining it with parchment or aluminum foil then greasing it again. Nope. Not today, I say! Non-stick spray to the rescue! When you get hit with the same laziness, remember to spray liberally! ;)
The ingredients needed to make this blondie recipe aren't many. Melt your white chocolate in the micro or do the bain marie thing then once it has melted, plop in the room temperature butter and stir, stir, stir until melted and combined. In the chocolate-butter mix, add in your sugars and eggs then whisk!
Now, I used 1 teaspoon of pure vanilla extract and another teaspoon of the clear vanilla kind. Reason? This funfetti birthday cake by Molly uses it so I figured why not try it for this blondie recipe! Add the dry ingredients and most importantly, don't skimp on the salt! Whisk again and fold in your colorful sprinkles in every shape and size. Pour batter in the liberally sprayed 8x8" square pan and by now the oven should be ready (preheated at 170C!) and bake for 25-30 minutes.
A few important notes I'd like to impart with you for this recipe:
1. Like I already mentioned above, do not skimp on the salt. You have melted white chocolate and cups of sugars on this treat, you just need to balance it all out!
2. Any kind of sprinkle can be used except for nonpareils. We all know how they infamously bleed when mixed in the batter as seen on these cupcakes.
3. Check the blondies at around 25 minutes, if a toothpick test comes out with still wet batter but the surface is browning quite fast, you can cover the top with aluminum foil and bake for another 5 minutes.
4. Lastly, let the blondies cool in the pan for at least an hour. Invert onto your serving platter or whatever if you just sprayed the pan and hoped the Gods of Sprinkles will guide your baked good into coming off as a single, whole piece. But if you've been patient and placed a piece of parchment paper over your baking pan, just lift the paper and there your lush, golden blondies are.
Enjoy these blondies which are definitely the opposite of cakey! They are best devoured once they have cooled for an hour after baking. They can be consumed plain or crumbled atop ice cream or do it the other way around and atop a warm blondie scoop a scoop of ice cream! Either way, there's still ice cream and this blondie. Yum.
Let me know how you liked this one! Oh! And if you finally watched the movie!
Til the next post!
No comments:
Post a Comment