Boston Crème Blondies

Sometimes I’m really on top of it.

And sometimes I’m posting one year’s football fare the following January.

I’ll let you decide which way this post is leaning!

Do you even remember who played in THE pro football game of 2017?

I wouldn’t have if it weren’t for the food photos still stored on my camera.

The answer: New England Patriots and Atlanta Falcons. The winner: New England Patriots with a score of 34-28. No, I did not remember the result of the game, thankfully the Internet knows everything.

To celebrate the big game, I thought it’d be fun to cook something associated with each team. For Atlanta, I went with something peach. (Peach Chipotle Meatballs you’ll be seeing next week.) For New England, Boston Crème Blondies!

blondies (Wal)

Just look how little that baby boy is!!

Boston Crème Blondies

Ingredients:

  • 3/4 C brown sugar
  • 1/3 C softened butter
  • 1 1/2 tsp vanilla extract, divided use
  • 1 egg
  • 1 C flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 egg yolks
  • 6 tbsp sugar, divided use
  • 4 1/2 tbsp cornstarch
  • 1 1/2 C milk
  • 1/4 C semisweet chocolate chips
  • 1/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Line an 8″ x 8″ baking pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, and 1 tsp vanilla. Add the egg and mix until combined.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add to the creamed butter mixture and mix until incorporated.
  4. Press blondie batter into the prepared pan and bake 20-22 minutes. Cool.
  5. In a small bowl, whisk together the egg yolks, 3 tbsp sugar, and 1/2 tsp vanilla. Add the cornstarch and whisk until smooth.
  6. In a small saucepan over medium heat, combine milk and 3 tbsp sugar. Bring to a gently boil.
  7. Temper the egg yolks by adding 1/2 C, slowly, to the egg yolks, stirring constantly. When warm, pour the eggs into the saucepan over medium heat, stirring constantly until thickened. The mixture should coat the back of a spoon. Remove from heat and let cool in the pan for 10 minutes, stirring halfway through. Spread over the blondie base. Refrigerate until completely cooled.
  8. Make the ganache: Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool only slightly, pour over the blondies. Let set before cutting into bars. (Option to cut squares first and drizzle with the chocolate.)

*This recipe is adapted from Holly at https://www.spendwithpennies.com/boston-cream-bars/*

Boston Creme Blondies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#FoodieExtravaganza: Doughnuts

foodieextravaganza-300

July has arrived and that means it’s time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June Lauren of From Gate to Plate told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America’s favorite breakfast treats today. July is national culinary arts month so let’s just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

I have a soft spot for doughnuts or is it donuts? However you spell it, I’ll eat it. While I prefer a yeast and fried doughnut, I made a cake doughnut. It’s simply easier and less messy. Besides, I need to use my doughnut pan!

I swear, over the past few months my sweet tooth has re-awoken after 6 years of being dormant. I am now searching for that something sweet after dinner, something I get from my dad! That something sweet can be as small as a handful of M&Ms or as decadent as some ice cream. And speaking of that sweet tooth, chocolate is starting to reign supreme, too. Even when my sweet tooth was pretty vocal, I always gravitated towards those sugary, tart sweets over chocolate. I don’t quite know how to handle this new taste preference, I now seem to always have a bag of chocolate covered raisins in the pantry.

Thanks to the chocolate love, I gravitated heavily towards a fancier doughnut than I’d typically do. Chocolate Snickerdoodle Doughnuts. Because. Cinnamon. And chocolate. What could possibly be bad about that?! I did think chocolate chips inside the doughnut and the chocolate ganache on top of the doughnut was just a touch too rich, so I omitted the chips. They weren’t missed. However, not having them in the batter resulted in a lower yield of doughnuts. But for 2.5 of us, one dozen was plenty!

We enjoyed these doughnuts for Father’s Day breakfast. And the father of my children was definitely getting impatient while I finished glazing and photographing the doughnuts. Firecracker’s insistence on regaining possession of his toddler table for his trains didn’t help speed things along. But everyone waited calmly. And the wait was well worth it.

Chocolate Snickerdoodle Doughnuts  Sew You Think You Can Cook

Chocolate Snickerdoodle Doughnuts

Ingredients for doughnuts:

  • 2 C flour
  • 1 C sugar
  • 1/4 C cocoa powder
  • 2 tsp baking powder
  • 1 tsp cream of tarter
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1 C buttermilk
  • 3 tbsp melted butter
  • 1 tbsp vanilla extract

Ingredients for toppings:

  • 3 tbsp melted butter
  • 1/2 C sugar
  • 1 tsp cinnamon
  • 1 C semi-sweet chocolate chips
  • 3/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Grease a doughnut pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, cream of tarter, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the eggs, buttermilk, butter, and vanilla.
  4. Add the dry ingredients into the wet and mix until combined.
  5. Pour batter into prepared doughnut pan. Bake 10-12 minutes, until a toothpick inserted comes out cleanly. Let doughnuts cool in the pan for 1 minute before transferring to a wire rack to cool.
  6. Make the cinnamon sugar: In a shallow bowl, combine the cinnamon and sugar. Set aside.
  7. Make the ganache: Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool slightly. Set aside.
  8. Brush cooled doughnuts with melted butter. Dip in cinnamon sugar. Top with ganache.

*This recipe is adapted from Melanie at http://melaniemakes.com/blog/2014/03/triple-chocolate-snickerdoodle-donuts.html*

Chocolate Snickerdoodle Doughnuts for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other doughnuts:

Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles
Baked S’mores Doughnuts by Tara’s Multicultural Table
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
15 Minute Funnel Cake Bites by From Gate to Plate
Cake Mix Donuts by I’m Hungry
Doughnut Trifle by A Day in the Life on the Farm
Watermelon Doughnuts by The Freshman Cook
Baked Cherry Lemon Donuts by Caroline’s Cooking
Orange Glace Donuts by Basic N Delicious
Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

#SundaySupper: Pies, Sweet and Savory

Did you know that February is Pie Month? Well, if you followed along with my #FoodieExtravaganza post at the beginning of the month you probably did!

Today’s Sunday Supper is all about pies. Any kind of pie is fair game, too! Normally I’d be hopping on the savory side of the fence in events like this one, but not this time! Gasp! Today I am sharing a sweet pie. And it’s very sweet at that!

There are over 60 pies so be sure to scroll past my recipe. Thank you to Erica of The Crumby Cupcake for hosting today.

Cherry Chocolate Brownie Pie, to be exact. This pie is made in a spring form pan for easy serving. The base of the pie is a rich and chocolaty brownie, it is then studded with cherries, and topped with a luscious ganache.

I used frozen, pitted cherries which I halved and laid along the top of the batter in concentric circles. There’s almond extract in the batter, too, which compliments the cherry flavor beautifully! And that ganache! It definitely takes this pie over the top. Any extra ganache pairs beautifully with some fresh strawberries, too.

Cherry Chocolate Brownie Pie

Ingredients:

  • 2/3 C butter, at room temperature
  • 1 1/4 C sugar
  • 1/2 C corn syrup
  • 2 eggs
  • 1 1/4 C flour
  • 1/2 C cocoa powder
  • 1/2 tsp salt
  • 3 tbsp milk
  • 1 tsp almond extract
  • 2 C cherries, pitted and halved (thawed if using frozen)
  • 1 C heavy cream
  • 8 oz semisweet chocolate chips

Steps:

  1. Preheat oven to 325 degrees F. Grease a spring form pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the corn syrup. Add the eggs, one at a time. Add in the almond extract.
  3. In a bowl, whisk together the flour, cocoa powder, and salt.
  4. Add 1/3 of the dry ingredients to the batter followed by 1 tbsp milk. Repeat the process until the dry ingredients and the milk are incorporated.
  5. Pour batter into prepared spring form pan. Top with cherries. Bake 45 minutes, or until a toothpick inserted comes out cleanly. Allow cake to cool completely. Remove the pie from the pan.
  6. Make the ganache: bring heavy cream to a low simmer, remove from the heat, and pour over the chocolate chips. Whisk until chocolate is melted and smooth. Pour over the pie base, allowing the ganache to drip down the sides of the pie.
  7. Refrigerate until set.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/08/chocolate-cherry-brownie-pie.html*

Cherry Chocolate Brownie Pie for #SundaySupper from Sew You Think You Can Cook
Sweet As Pie

Mealtime Pie

Plus

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.