The anticipation is over – time to dive in.
To brightly colored eggs…
and yummy sweet treats!
And could anything make me smile more than receiving this photo texted to me yesterday of these two cuties making “Jodi’s” Candbury Mini Egg Blondies and decorating it with my name?!??!!
I am truly blessed! Thank you Mason and Ella! ❤
Wishing you all blessings and joy and the anticipation of Easter Eggs YOUR favorite way!
Cheers & Hugs,
Jodi
I’ve been randomly buying Easter candy to play with in baking (don’t you?!?) and couldn’t resist picking up a huge bag of Cadbury Mini Eggs just knowing they would be great in something (because they ARE great – right?!).
And according to one of my guests last night, these Cadbury Mini Egg Blondies are her new favorite. (Thanks sweet Katie!)
When perusing for ideas, I came across this recipe by Bakeaholic Mama.
And since the recipe only made an 8×8 pan, I obviously doubled it! But then realized (after I began cutting them…) that doubling an 8×8 recipe in a 13×9 pan makes for some pretty thick blondies! (Next time I would do in a bar pan if doubling.)
Since they were extra thick, I just cut them in smaller pieces.
Below is the single recipe. Double it if you dare! And if you don’t like blondies (boo to you!), these little mini eggs would taste great in a batch of brownies too!
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups Cadbury Mini Eggs
Directions:
Combine flour, baking soda and salt in a medium bowl and set aside.
Cream melted butter with sugars using electric mixer. Add vanilla and eggs, and beat until light and fluffy.
Slowly add in flour mixture until incorporated.
Fold in Mini Eggs.
Spread batter into a greased 8×8 or 9×9 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean.
Let the bars cool for 30 minutes before slicing.
Recipe from Bakeaholicmama.com
ENJOY!
Cheers & Hugs,
Jodi
My son, Nick declared these Blackberry Blondie Cookie Bars “the best dessert” I’ve made in a long time! (I think he ate four last night – and he usually has extreme self control over sweets) Score! 🙂
Anyway, I have literally been longing to bake something…
I had a big, juicy carton of fresh blackberries in the fridge I bought to eat with my morning cereal, but when I found this recipe for Blackberry Blondies from Nicole Weston at BakingBites.com, I knew this is what I wanted to make. Thanks for sharing Nicole!
Blondies are basically the opposite of brownies in that they are the same idea of a bar-type cookie, but typically vanilla flavored instead of chocolate. Blondies can be plain or they can be the base for many different additions – like these yummy blackberries.
And since this recipe uses fresh, vitamin-packed blackberries (not a sugar-laden preserve or fruit filling) – they are a teensy bit healthy – eh? 🙂
I only had a bite of one, so I could know what they taste like, and it was so worth it! YUM! (And yes – I did go to the gym today)
These remind me of blackberry cobbler in a cookie. How divine is that?!?!
Here is the recipe from Nicole at Baking Bites with just a few small tweaks I made. I was out of vanilla extract (seriously don’t know how that happened!), so I used all almond extract, and you know what? I don’t think I would change it.
Hope you will try, and hope you enjoy. Let me know if you do.
Blackberry Blondies
1/2 cup butter, melted and cooled
1 cup sugar
1/4 tsp salt
1 large egg
1 tsp almond extract
1 cup all purpose flour
1 1/2 cups fresh blackberries
Preheat oven to 350F.
Line a square 8×8-inch baking pan with parchment paper and lightly grease.
Whisk together butter and sugar in a large bowl until well combined.
Beat in salt, egg, and almond extract until well combined.
Stir in flour and mix just until fully incorporated.
Gently fold in blackberries.
Transfer dough to prepared pan and spread carefully into an even layer.
Bake for about 35-40 minutes, until bars are set and golden.
Cool completely in the pan before cutting.
Makes 16.
Cheers & Hugs,
Jodi
OOOO LA LA!! Have you ever tasted Biscoff Spread?
O… M… G…
It kinda tastes like those little teddy graham cookie crackers, but in a peanut buttery-like spread. (Can you imagine?!)
It is amazing on toast, bagels, English muffins…..
It is heavenly licked from a spoon!
Add it to a blondie with some cinnamon chips and some white chocolate – and it is magical!
Remember – I was recently cleaning out the baking shelf?? Well – I had some Biscoff Spread, had some cinnamon chips, and Biscoff Blondies came to my imagination.
So, of course, I googled Biscoff Blondies to see if anyone had thought of it yet or if there was a similar recipe; and lo and behold, the amazing Sally from Sally’s Baking Addiction, had just the recipe!
I thought it needed cinnamon chips, so that was just the way to “Jodi” it up.
I simply followed Sally’s recipe, but subbed 1/2 cinnamon chips and 1/2 white chocolate chips for her 1 1/4 cups of white chocolate chips.
Here’s the recipe:
Preheat oven to 350F degrees. Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray (I used a 9 x 9 square baking stone).
In a small bowl, mix the flour, baking powder, baking soda, and salt.
In a large bowl, mix the melted butter and brown sugar until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold in the dry ingredients.
(Per Sally – be careful not to overmix, as it will result in crumbly, hard blondies.).
Fold in the cinnamon and white chocolate chips.
Spoon the batter into the prepared baking dish. Bake for 20-25 minutes. The blondies may appear very soft, but they will set up as they cool. Always UNDERBAKE for yummy goodness.
Allow the blondies to cool completely before cutting into squares.
Makes 16 yummy, awesome blondies.
Betchya can’t eat just one!
Enjoy!
Cheers & Hugs,
Jodi
the creative life in between 