Monday, October 25th, 2010
We enjoyed a lovely visit with my mom this week. While I did spend some time introducing her to some of my favorite vegetarian dishes (like this one), I didn’t do much baking. She left yesterday and apparently took the last of the warm fall weather with her. The days are turning distinctively colder and grayer, which makes me think that winter must be just around the corner.
I tried out this gem of a recipe last week and now, as I sit here sipping a homegrown pumpkin latte and surrounded by sleeping dogs, I really wish I had one of these blondies. I’m not usually a big fan of white chocolate but this is definitely a notable exception.
These gorgeous little bars are characteristically similar to blondies – except that they taste like pumpkin pie. That’s right; if you’re a weirdo like me who can’t seem to enjoy America’s favorite Thanksgiving treat due to its slimy texture, you’re in luck. These guys seem to have captured all of the wonderful spicy sweetness found in pumpkin pie, but in bar form, with no mixer or pie crust required. You’re welcome.
White Chocolate Pumpkin Blondies
Adapted from Picky Palate
I know it sounds weird, but these taste so much better cold. Chill them completely before adding the glaze – you can even chill them overnight if you’d like.
Makes 12-16 blondies
1/4 cup butter or margarine
1 1/4 cups coarsely chopped white chocolate (or chips), divided
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sour cream
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
pinch of kosher salt
1/2 cup powdered sugar
4-5 tablespoons heavy cream
Preheat oven to 350°F. Melt butter in a microwave safe dish until melted and hot. Pour in 3/4 cup white chocolate, let sit for a minute then stir until melted. Set aside. In a large bowl add sugar, flour, baking powder, salt and remaining 1/2 cup white chocolate. Stir in melted chocolate. Beat eggs and sour cream into a small bowl, then mix into main bowl. Stir in pumpkin, cinnamon, nutmeg, ginger and kosher salt until just combined then pour into a foil lined 8×8 inch baking pan that’s been sprayed with cooking spray. Bake for 28-35 minutes or until toothpick comes out clean from center. Let cool completely, refrigerate until chilled (overnight if desired), and cut into squares.
Mix heavy cream and powdered sugar in small bowl until smooth; drizzle over blondies just before serving.
High-Altitude Notes: Bake at 375°F for 28-30 minutes.