Thursday, June 14, 2012

Biscoff White Chocolate Chip Blondies



Yay! We finally had a beautiful day today! Thank goodness we didn't get more rain because we don't have the ark finished yet! Unfortunately, I have to work tomorrow, but the good news is that I have a meeting in the same down where Trader Joe's is located. I'm always up for a trip to TJs, plus, I get to get out of the office and enjoy another beautiful day!



So I recently got some Biscoff Cookie Spread. I had to have it imported from PA since none of the nearby stores have it. (I do plan to get some more at TJs though!) Ever since I got it, I've been looking at different recipes that call for it. The stuff is delicious on it's own. It really does taste like cookies in a jar. It has a cinnamon taste to it, too. It's just so good. The first recipe I made with it was for these blondies. I have a surplus of white chocolate chips right now, so don't be surprised if I do a lot of recipes using them in the near future. Anyway, here's the recipe:

BISCOFF WHITE CHOCOLATE CHIP BLONDIES
adapted from Two Peas & Their Pod
Servings: 16
Points+: 5



1/4 cup unsalted butter
1 cup light brown sugar
1/4 cup Biscoff Spread
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup white chocolate chips

Preheat the oven to 350°F. Grease an 8x8 pan and set aside.

In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the Biscoff Spread, stir until creamy and combined. Set mixture aside to cool.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Add the egg to the Biscoff mixture and stir until smooth. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in white chocolate chips.

Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 25 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

**For a little something extra, I melted 1/4 c. white chocolate chips with 1 t. FF half and half and drizzled over the top. But of course, this would add a little more points.



EXERCISE
Since TC was working late again tonight, Addison and I went for a run/jog through the neighborhood again. The weather was perfect for it! She decided to be pretty entertaining, too so that helped it to go faster. I also did Bob Harper's Totally Ripped Core. It's been a while since I've done this one. The last section of crunches really hurt!! Ouch! Not sure if I'll be thanking Bob or in the morning or cursing him. Probably the latter. No pain, no gain, right?

So long for today...

3 comments:

  1. What timing! I *MAY* have purchased 3 jars of Biscoff yesterday. IT WAS ON SALE!!! :) These will be made!

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  2. Yum. . .gooey chocolate-y goodness. . .!

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  3. They were so good. Definitely didn't last very long!

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