What’s new with you guys? Are you all settled back into school and work and everything else now that it is October? I know, we are done with September. How crazy is that?
The last few weeks have been a whirlwind for me, that’s for sure! Not only is there school, I also happened upon a research position working in the Cognitive Sciences Lab at the U of C. So I’m running study participants, entering data; all that fun stuff!
Then last Friday we had our official office warming at Defining Solutions, the psychology practice where I work as office administrator. Naturally I volunteered myself to contribute something food-wise. Last Thursday I spent a good 5 hours and made a total 84 apple cinnamon blondies, 70 pumpkin cheesecake bites and 60 chocolate caramel tartlets. If you are keeping track that’s 214 pieces in all.
Now, it’s time to share the recipes! I will scale back the quantities for you though, unless you are baking for a crowd too, in which case feel free to triple or quadruple them!
We’ll start off with the apple cinnamon blondies, adapted from Mark Bittman’s, “How to Cook Everything”. They could not be simpler to make. Melt butter, whisk in sugar, whisk in eggs, whisk in dry ingredients. That’s it, that’s all. Don’t you just love recipes that only require 1 bowl? When making over 80 mini blondies, I sure know I appreciated this.
Apple and cinnamon is a classic flavour combo for fall but you can add just about anything to these blondies. Dried fruit, nuts, chocolate chips, booze, the sky is the limit! You don’t have to make these mini either. Just swap the mini muffin tin for an 8 or 9 inch pan and up the baking time to about 20-25 minutes. Now we’re talking.
They also freeze really well. If you’re like me you know it’s always good to have some baking handy. You never know when you might want to bribe a prof or suck up to the class by feeding them sweets before your group presentation. Just because I’m in university doesn’t mean that I’m not allowed to do that right? And little does anyone know that they were a cinch to make. Well I guess they do now. Next time I may have to up my game…
Apple Cinnamon Blondies
Makes 20-24 mini blondie bites
1/2 cup butter, melted
1 cup brown sugar
1 tsp. vanilla (paste or extract)
1/4 tsp. salt
1 cup all purpose flour
1 tsp. cinnamon
1/2 cup apple, finely diced
Heat your oven to 350F.
Whisk together the melted butter and brown sugar. Then whisk in the egg and vanilla, followed by the flour, salt, cinnamon and chopped apple. Once you add the flour you may want to switch to a spatula. Stir just to combine.
Spoon the batter into mini muffin tins that have either been greased or lined with wrappers.
Bake at 350F for about 12 minutes or until a skewer comes out fairly clean. Just like brownies, you can under-bake these slightly if you prefer them extra gooey.
Cool slightly before removing the apple cinnamon blondies from their tins. Enjoy!