BLONDIE BARS RECIPES
SNICKERDOODLE BLONDIE BARS RECIPE: HOW TO MAKE IT
When asked to bring a dessert for my boys' football team to share, I whipped up these unique blondies and was instantly named "the greatest mom" by all. —Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 20 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in the vanilla. Beat in the eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into a greased 9-in. square baking pan., Mix topping ingredients; sprinkle over top. Bake until set and golden brown, 35-40 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 235 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 35g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
LEMON BLONDIE BARS RECIPE - PILLSBURY.COM
These sweet, tart blondies call for just five ingredients and an optional three-ingredient glaze.
Provided by Erin
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, foil, or generously spray with cooking spray.
- In large bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough. Add 1/2 cup powdered sugar, 1/3 cup all-purpose flour, 1/3 cup lemon juice, 1 teaspoon grated lemon peel and 1 whole egg plus 1 egg yolk; stir until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR AND EGGS.) Pour into pan.
- Bake 22 to 26 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven to cooling rack. Cool completely, about 45 minutes. For bars, cut into 4 rows by 3 rows.
Nutrition Facts : Calories 210 , CarbohydrateContent 33 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 135 mg, SugarContent 20 g, TransFatContent 0 g
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SAFFRON PISTACHIO BLONDIES RECIPE - NYT COOKING
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts — and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
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Reviews 4
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Reviews 4
Total Time 1 hours
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
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SAFFRON PISTACHIO BLONDIES RECIPE - NYT COOKING
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts — and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
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- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
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