Strawberry Cake White Chocolate Blondies

Oops! I did it again...


Strawberry style.

My co-workers made me do it.  And they voted these even better than the cake batter version.

After receiving rave review after rave review, I caved and promised to whip up another batch for everyone.  People were actually racing to these.  Some people stayed late awaiting my arrival so they could snag one.  Others told me to hide them.  Others advised me not to tell anyone.  No lie.

This time, though, I thought I'd mix things up a bit and opted for strawberry batter tossed with white chocolate chips.  The sprinkles stayed though because well...I pretty much love sprinkles!  They're happy and fun and that little sugary crunch makes everything better.  (ps if you ever bring me a donut, make sure it has sprinkles on it.  oh, and that it's a yeast donut.  with white glaze.  kthanksbye.)


i'm bringing chocolate cupcakes to work in the morning.  my friends are getting spoiled.

Strawberry Cake White Chocolate Blondies

Makes one 7x11-inch pan

1 box strawberry cake mix

1/4 cup canola oil

1 egg

1/3 -1/2 cup milk (I used almost 1/2 cup-- maybe 6-7 tablespoons total)

1/2 cup sprinkles

1/2 cup white chocolate chips

 

Preheat oven to 350 degrees. Spray an 11x7 baking pan with nonstick spray. Combine first four ingredients in a large bowl, adding the milk slowly. You want to cake batter to be as dense and thick as possible. Mix in the sprinkles and white chocolate chips. Pour into prepared baking pan, sprinkle a few more sprinkles on top and bake for 25-30 minutes until edges are just turning brown (I stopped at 25*). Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

*The blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

*Do not use black sprinkles swirled into the blondies. It will turn the batter black before baking.

 Adapted from my Cake Batter Blondies which were adapted from here!

Chunky Peanut Butter White Chocolate Snickerdoodles

TGIF.

It has been one H-E-double-hockey-stick-acious week for me.  

Extra early mornings and extra late nights so the weekend is verrrrry welcome.  (But it also makes me appreciate my usual schedule!)  I was wise and prepared in advance though: I made a batch of these cookies last weekend and they have been my late night indulgence all week long.

This cookie is my own creation- from the dough (I make a couple thousand cookies every week so I'm beginning to figure out what makes an awesome cookie) to the choice of chip (white chocolate chips this time, no crazy salt and vinegar), to the cinnamon sugar coating.  Just a little something I dreamed up and it turned out fabulous; soft and chewy with the perfect ratio of pb to white chocolate to cinnamon.   Yay me!  And yay weekend!

Chunky Peanut Butter White Chocolate Snickerdoodles

Makes 28 cookies

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1/2 cup extra chunky peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 cup white chocolate chips

1/2 cup sugar

1/2 teaspoon cinnamon

Preheat oven to 350 degrees.  Sift together the flour, baking soda, and salt in a small bowl.  Set aside.

In a large mixing bowl, cream the butter, peanut butter, and sugars until fluffy.  Beat in the egg and mix until smooth.  Add the flour mixture and mix until combined.  Fold in white chocolate chips.

In a small bowl, combine the 1/2 cup sugar and 1/2 teaspoon cinnamon.

Scoop dough into 1 1/2-inch balls and coat with cinnamon-sugar mixture.  Place on baking sheet about 2 inches apart.  Bake at 350 for 9-12 minutes. 

Chelsea Original!

White Chocolate Coconut Brownies

Consider this my week of confessions as I have another one:  I think I like white chocolate more than chocolate.  I know it sounds crazy but after that insanely delicious clif bar and now these brownies I may have to consider myself a convert from the brown counterpart.  (And the fact that I have been eyeing the white chocolate reese's peanut butter eggs at the grocery store the past couple of weeks). 

I decided at the last minute to whip these up the other night and boy am I glad I did!  These are the epitome of gooey.  The edges just slightly crispened while the center was so soft if almost felt like eating batter (and who doesn't love brownie batter??)  The coconut peeks through all this gooey-ness to make it a very sweet treat and ups the flavor ante even more.

P.S. On a side note (but related to white chocolate), how cute are these!!


White Chocolate Coconut Brownies

Makes one 8x8-inch pan

3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup white chocolate chips (or 5.5 ounces)
1/2 cup unsalted butter, cut into 1-inch pieces
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup shredded coconut

Preheat the oven to 350 degrees . Butter the sides and bottom of an 8x8-inch glass or light-colored baking pan. Line the pan with parchment paper.

In a medium bowl, whisk the flour and salt together.  Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 1 egg to the white chocolate mixture and whisk until combined. Add the remaining egg and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 25-30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Adapted from Brown Eyed Baker.

Recipe #1: Blonde Brownies

{Side Note:  I first wrote this post about a year ago when I thought I would start a blog but never followed through.  While it's not the greatest work, I chose to publish it anyway and let the delicious recipe make up for where the writing falls a little short}

As my first official post I wanted something simple and it doesn't get much more simple than a pan of bars.  Mix it all up in a bowl, pour it in a pan, pop it in the oven and you're done.  Too easy to argue with the time and too good argue with the diet.  Blondies are a recipe everyone should have in their arsenal and a great alternative to the classic brownie.    

On top of everything, all of the ingredients are probably already sitting in your pantry.  Have I convinced you to make them yet? 

Blonde Brownies

Makes one 8x8-inch pan

1 cup sifted all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter

1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking powder, baking soda, and salt in small bowl. 

In medium size bowl, melt butter.  Add brown sugar and cool slightly.  Add beaten egg and vanilla.  Gradually add flour mixture until well combined.
Spread in 8 x 8  inch pan. Sprinkle white chocolate and chocolate chips on top.  Bake for 20 to 25 minutes.



Adapted from AllRecipes.