Tag Archives: blondies

Mimosa Blondies!!

 

 As much as I bake with booze, you’d think I would be a raging alcoholic. AMIRITE? But, that’s not the case. I went through that phase (mostly in college, and the few years after I dropped out), and I got sick of the hangovers eventually. Honestly, I rarely drink at all now. I have a random glass of wine, or a delish wheaty beer. However, last Wednesday was New Years Eve/ Day. We didn’t do anything exciting for NYE. I just laid on the couch (and maaabye fell asleep) while he played NBA2014 (or whatever).
 
We opted to trade the NYE shenanigans for brunch Thursday morning. I made a pretty good Baked French Toast dish, some eggs, a little sausage… and MIMOSA’S!
 
I’ll be sharing the Baked French Toast recipe later… Right now, I’m going to tell you what I did with the leftover champagne.
 
I turned it into these Mimosa Blondies (click on it for the recipe)! I used the same recipe base as these Moscato Blondies with just a few tweeks.
 
the champagne flavor isn’t really noticeable. 😦 Maybe there was too much brown sugar. I think I might try out a different base next time. Or, possibly,  switch out some of the brown sugar for regular granulated? Overall these tasted deliciously orangey. Not exactly the Mimosa flavor I was going for… but still good. I think they could use some frosting. Some powdered sugar, and a little champagne whisked together might be what these need to take them over the line to Mimosa-ville. HA! that was wicked corney. Sorry.
 
Sadly I forgot to take pictures. Use your imagination (or look at the pictures from the Moscato Blondies).
 
Happy Baking!
-Hey Waitress!!

 

 

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Overly Complicated Chambord Black & White Bars

Do you ever have an idea for something but by the time you actually make it, it’s so complicated (and it shouldn’t be) that you know you need to redo it?! That happened to me yesterday when I made some Chambord Black & White Bars. They ended up being overly complicated, and (while still tasty) not worth the effort.
 
I baked each layer of the bar separate, then made a whipped white chocolate ganache for the middle (to hold the layers together). Sadly… when I tried to “flip” the brownie layer on top of the blondie layer it fell apart! I guess that’s what happens when you bake a fudgey brownie in a 11X15 jelly roll pan instead of a 9X13 pan like you’re supposed to! Then, after I put the brownie layer back together (sorta), I had to cover up the ugliness so I made a chocolate ganache to go on top. The chocolate ganache on top was too much. I used semi-sweet chocolate, and it overpowered the raspberry flavor from the Chambord.
Oh, and I should mention that I only have one jelly roll pan so I had to wait for both layers to cool completely before I could take them out of the pan.  I also had to chill the white chocolate ganache before I could whip it. Talk about time consuming…
 
Next time I’m going to make the brownie & blondie batter at the same time, and (possibly) swirl them together before baking. I’ll also leave out one of the ganache flavors (or maybe marble them together). If I end up using the chocolate ganache I’ll most likely switch to milk chocolate.
 
So, I guess it’s back to the drawing (or cutting) board!
 
Happy Baking!!
-Hey Waitress!!
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Moscato White Chocolate Blondies!

It’s totally possible that I ate one of these Blondies before I even finished cutting them. I’m not saying that I did… but it’s possible. They’re that yummy. IMO, the wine makes these Blondies really stand out. They don’t have a strong booze flavor, but the hint of sweet Moscato def does the trick for me.
 
The edges came out a little more brown than I would’ve liked. I may bake them in a standard jelly roll pan next time, just because it’s bigger.
 
I originally had these cut into 24 bars, but I thought they’d be too big, so I cut each bar in half and ended up with 48 (duh) smaller pieces instead.
 
My only issue with making these was the “frosting”. When I added the wine to the white chocolate chips it got sort of chunky and ugly looking. I think it was because of the stabilizers in the chips? I’d recommend using baking white chocolate (the kind that comes in bars or bricks), or candy melts instead of the white chocolate chips. It might make the frosting into a “drizzle” instead, and I bet that would look much better.
 
This recipe is another adaptation from the Boozy Baker Cookbook. If you like booze and sweets you NEED to buy that cookbook.
 
Anyways… that’s it for Sunday Bakery this week!
Happy Baking!!
-Hey Waitress!!
 
Check out MY Moscato White Chocolate Blondies recipe!

 
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