BLONDIES RECIPE MARTHA STEWART RECIPES

Steps:

• Make the cream cheese topping: Microwave cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in sour cream, flour, sugar, vanilla, and salt until smooth. Set aside.Make the pumpkin base: Preheat oven to 350º. Butter a 9"-x-13" pan and line with parchment, leaving a 2" overhang.In a small bowl, whisk flour, pumpkin spice, and salt until well combined.In a separate large bowl, whisk together butter and brown sugar until completely smooth and incorporated, then whisk in egg and vanilla. Scrape sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin puree and scrape sides of bowl down again, then fold in flour mixture until no streaks remain.Reserving about 1/2 cup of pumpkin batter, spread batter evenly into prepared pan. Spread cream cheese topping over the pumpkin batter, leaving a 1/2" border. Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to swirl pumpkin batter and cream cheese layers together. Be careful not to overmix in order to get pretty, distinct swirls.Bake until a toothpick inserted in the center comes out with just a few crumbs, about 45 minutes. Let cool completely in the pan, then cut into bars and serve.

Steps:

• Spread white cookie icing on sugar cookies to create melted blobs. Decorate marshmallows with black cookie icing to make dots for eyes and a smile (or smirk). Insert an orange jimmy into the marshmallow for a nose. Place marshmallow on cookie icing and add more cookie icing around the neck to secure it. Decorate buttons and arms: Place mini M&M's on cookie icing for buttons and add chocolate jimmies for arms.