Wednesday, November 26, 2008
Pumpkin White Chocolate Blondies
Pumpkin, again? I know, right? I just couldn’t help myself. I saw these on Cate’s blog, and knew I just had to make them. And I’m telling you, you need to make these too. Most stuff I make I’m fine with just eating one serving, but these, I kept sneaking back in the kitchen for “just one more bite”. I had to take these to work PRONTO, or else I would of ended up eating the whole pan!
Even The Boy, who is not a pumpkin fan, went back for seconds!! He really liked them!
Pumpkin White Chocolate Blondies
from Cate's World Kitchen, originally from Martha Stewart
Ingredients:
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chipsDirections:
Preheat oven to 350 degrees.
Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.
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