Peanut Butter Cup Blossoms

Nutty cookies topped with peanut butter cups. A spin off of traditional peanut butter blossoms, these cookies are made with nut flour adding a nuttier taste and topped with peanut butter and chocolate!

Peanut butter cup blossom cookies |Pixiedustkitchen

On Monday when we made our homemade oat flour, I mentioned some cookies that I made a bit too hastily.  Well folks, here are those cookies! I was excited about these cookies prior to the oat-y addition (I mean, it was supposed to be the recipe of my mom’s famous chocolate chip cookies… which are the best. Ever.), but the oat flour made the cookies go from “mommy’s best” to OMG THIS IS INCREDIBLE.

But I digress.

Peanut butter cup blossom cookies |Pixiedustkitchen

We have a chocolate chip cookie base, but with some oat flour. You may certainly leave out the oat flour- use 1/2 cup of all-purpose flour in it’s place- but I’d advise you not to. First of all, because as we learned, it’s incredibly simple to make. Second of all, it just adds a nice oat-y and nutty flavor that cannot be matched.  Just do it. 

Also:

  • The bottoms of your cookies won’t be as dark as mine- because hopefully you’re not baking on a dark cookie sheet in a toaster oven.
  • I made my cookies with about 1 cup of chocolate  chunks. I’m writing the recipe omitting these, because we’re just adding melty chocolate peanut-buttery goodness on top, and the chocolate chunks just don’t form right with the addition of the chocolate chips. If you want to add additional chocolate, I suggest mini chocolate chips.

What are you waiting for?

Peanut butter cup blossom cookies |Pixiedustkitchen

5.0 from 1 reviews
Peanut Butter Cup Blossoms
Author: 
Recipe type: Dessert
 
Nutty cookies topped with a Reese's Peanut Butter Cup. A take on the traditional peanut butter blossom, these cookies are a chocolate chip cookie base, topped with peanut butter!
Ingredients
  • 1 cup butter, melted
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ cup all purpose flour
  • ¾ cups oat flour
  • Mini Reese's Cups
Instructions
  1. Mix together melted butter, granulated sugar, and brown sugar. Let cool before mixing in eggs and vanilla.
  2. Mix in baking soda, salt, all purpose flour, and oat flour.
  3. Let chill for 2-3 hours. (Up to 2 days)
  4. Preheat oven to 350˚F.
  5. Scoop out 1 tablespoon size cookies. Bake for 7 minutes, until edges are "set" and slightly brown.
  6. While cookies are baking, unwrap the Reese's cups.
  7. When you pull the cookies out of the oven, gently press a Reese's cup into the top of the cookie. Let cool and firm up on the cookie sheet for a few minutes before transferring to a wire wrack to finish cooking.

 

 

DIY: Homemade Oat Flour

Homemade Oat flour: perfect for gluten-free or low-carb baking.

Homemade oat flour: Make your own oat flour at home, with just one ingredient! | Pixiedustkitchen

The other day I was baking some cookies (which will be posted later this week!) and was a bit overzealous. Instead of making sure I had enough ingredients, I just started baking. I got everything together, mixed it all up, added the flour… and realized I was 1/2 cup short.

Rather than running back out to the store, (because seriously, gas is expensive here!) I saw my jar of oats from breakfast that morning and decided to make oat flour! And it couldn’t be simpler.  All you need is oats, (rolled or quick-cooking), and a food processor. I’m sure a blender would work just as well, you’ll just most likely have to blend the oats for longer than with a food processor.

Some quick notes:

  • This is not cup-for-cup, (as far as I know, I did not use it cup for cup. I used 3/4 cup for what would be 1/2 cup of all- purpose flour. I have not tried it exactly cup for cup.) so I would stick to using recipe that have been designed for gluten free flours.
  • This is not automatically gluten free. To make sure that your flour is gluten free, use certified gluten free oats.

So here’s what you do:

Homemade oat flour: Make your own oat flour at home, with just one ingredient! | Pixiedustkitchen

Gather your ingredients… I used store brand, old- fashioned rolled oats.

Homemade oat flour: Make your own oat flour at home, with just one ingredient! | Pixiedustkitchen

Place the oats in the food processor.

Homemade oat flour: Make your own oat flour at home, with just one ingredient! | Pixiedustkitchen

Blend, blend, blend for 2-3 minutes!

Homemade oat flour: Make your own oat flour at home, with just one ingredient! | Pixiedustkitchen

Until you have a fine flour.

I started with two cups of rolled oats, and ended up with 1 and 1/2 cup of flour. I store mine in a mason jar, but any air tight container will work.

Homemade oat flour: Make your own oat flour at home, with just one ingredient! | Pixiedustkitchen

5.0 from 1 reviews
DIY: Homemade Oat Flour
Author: 
 
Easy homemade oat flour with just one ingredient!
Ingredients
  • 2 Cups oats
Instructions
  1. Place oats in bowl of food processor.
  2. Blend for 2-3 minutes, until oats are fine and crumbly, resembling wheat flour.

Some More DIY foods:

Homemade Almond Butter

homemade-almond-butter-1

Fudgey M&M Brownies

Fudgey brownies filled with M&Ms.  Need I say more?

Fudgy M&M Brownies. Easy brownies filled with M&M's by pixiedustkitchen.com

These brownies were a mistake. They were a very good mistake, but a mistake nonetheless. I originally was trying to make cookies, and adapted from my Candy Corn Cookie Crumble Bars by subbing some of the flour for cocoa powder. Unfortunately, all of my baking science knowledge went out the window and I forgot that the flour:cocoa ratio probably shouldn’t be a 1:1 ratio. (And yet somehow I’m a junior in college. Yikes.)

Anyway, I also probably should have realized when the batter well, looked like brownie batter, that maybe more flour was in order. (Or have used an actual cookie recipe, rather than trying to make up another one.)

Fudgy M&M Brownies. Easy brownies filled with M&M's by pixiedustkitchen.com

But, these brownies are wonderful, mistakes and all. They’re super fudgy, thanks to the lower flour ratio, and have a double dose of chocolate: Cocoa powder, and M&Ms. I used valentines M&Ms to be festive- I also wanted to cut them into heart shapes but did’t have a cookie cutter, but I think that would be so cute for Valentines day- heart shaped brownies with a drizzle of white chocolate.

A few notes before we get started with the recipe: When you taste the batter, (don’t lie and say you don’t!) It will taste a little bitter. That’s okay- they will become sweeter as they bake.

Fudgy M&M Brownies. Easy brownies filled with M&M's by pixiedustkitchen.com

{PS: They’re excellent with a scoop of Ben & Jerry’s Cake Batter Ice Cream!}

5.0 from 1 reviews
Fudgey M&M Brownies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Easy fudgy brownies from scratch filled with M&Ms.
Ingredients
  • ¾ cup (1 and ½ sticks) butter
  • 1 cup brown sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup all purpose flour
  • ¾ cup cocoa powder
  • ½ cup M&Ms
Instructions
  1. Preheat oven to 350˚F. Spray an 8x8 inch square pan with nonstick baking spray. (I used a nonstick pan and skipped this step, you may do the same.)
  2. Melt butter in the microwave and mix in brown sugar. Let sit for 5 minutes to cool before mixing in egg and vanilla extract.
  3. Gently mix in baking soda, salt, flour, and cocoa powder.
  4. Mix in M&Ms
  5. Pour dough into prepared pan and sprinkle with a few more M&Ms.
  6. Bake for 20-25 minutes, or until edges are slightly cracked and a toothpick inserted into the middle comes out clean.

Related Recipes:

Candy Corn Cookie Crumble Bars

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

S’mores Rolled Cookies

Chocolate S'mores Cookies. Soft chocolate cookies filled with chocolate chips, marshmallow bits, and rolled in crushed graham crackers | pixiedustkitchen.com

Healthy Chocolate Cookies

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Mini Red Velvet Cinnamon Rolls {No Yeast!}

Easy Cinnamon Rolls made with a shortcut of canned crescent rolls. Simple, 20-minute recipe perfect for Valentines Day! 

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

{Excuse how photo-heavy this post is. I had a lot of fun with the pictures.}

I love cinnamon rolls. In fact, I’d say that they are probably my favorite sweet food- yes, even more than cookies. However, cinnamon rolls take a long time to make, (thank you yeast) and are usually pretty involved, and well, I’m lazy.

But, I finally found a way to make them easy- and they’re mini as well! I love mini foods. They’re so cute, usually easy to make, and you can eat more of them!   With valentines day coming up, and having some leftover cake mix from my red velvet fudge, I decided to make red velvet cinnamon rolls. Who doesn’t want cinnamon rolls filled with one of the best cakes ever?

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

These cinnamon rolls couldn’t be easier.  You’ll start with a tube of crescent rolls- I used Pillsbury. You’ll roll out half of the rolls and pinch the seams together. Then you’ll spread with melted butter and top with half of the cake mix.  Then you’ll repeat with the next four rolls. You may certainly work with all of the dough at once, however I found that the dough naturally divided into four and four, and it’s generally easier to work in smaller amounts.

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

You’ll bake the rolls for 15 minutes, or until they are golden brown.  Next, top with a simple glaze that is incredibly forgiving. All you have to remember is one, one, two. One cup powdered sugar, one teaspoon vanilla extract, and two tablespoons milk.  The glaze is incredibly forgiving- if it’s too thin, add more powdered sugar until you’ve reached the desired consistency. Too thin? Add some more milk.  Once the rolls have cooled for a few minutes, drizzle with glaze. Or, if you’re like me, dunk entire roll in glaze. I like a little cinnamon roll with my glaze. (I did that as soon as the camera was off. Light drizzles make for prettier pictures.)

Who wouldn’t want to wake up to soft, warm, and ridiculously easy cinnamon rolls on valentines day? (Or even just next Tuesday!)

Mini Red Velvet Cinnamon Rolls. No yeast needed for this quick and easy breakfast on Pixiedustkitchen.com!

Mini Red Velvet Cinnamon Rolls {No Yeast!}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Quick and easy red velvet cinnamon rolls, no yeast needed! Perfect for valentines day.
Ingredients
  • FOR CINNAMON ROLLS:
  • 1 tube of 8 crescent rolls
  • 2 tablespoons butter, melted
  • 3 tablespoons red velvet cake mix
  • FOR VANILLA GLAZE:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
Instructions
  1. TO MAKE ROLLS:
  2. Preheat oven to 350˚F. Spray 16 cups of a mini muffin tin with nonstick baking spray.
  3. Roll out half of the crescent roll dough and pinch the seams together. Spread with half of the melted butter and top with 1 and ½ tablespoons cake mix.
  4. Starting with the longer end, roll up and cut into 8 even rolls, each ½-1 inch thick and place into muffin tin.
  5. Repeat with remaining dough, butter, and cake mix.
  6. Bake for 15 minutes, or until edges are golden brown.
  7. TO MAKE GLAZE:
  8. While rolls are cooling, whisk together powdered sugar, vanilla, and milk. Immediately spread on rolls.
  9. Serve warm.
Notes
Rolls may be stored in an airtight container in the refrigerator or at room temperature. Leftover glaze should be stored in the refrigerator.
Rolls and glaze may both be reheated in the microwave.

Related Recipes

Red Velvet Fudge

Red Velvet Fudge | PixieDustKitchen

Cinnamon Roll French Toast

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Cinnamon Apple Swirl Bread

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Red Velvet Fudge

No candy thermometers needed for this recipe! With just 4 ingredients and only 10 minutes of work time, you can have red velvet fudge in no time! 

Red Velvet Fudge | PixieDustKitchen

It’s crazy how much things can change in a year. This time last year, I was preparing to move to Florida for an internship as part of the Disney College Program, and had started a blog that was supposed to be part Disney life, part food.  That blog went absolutely nowhere, so a few months later I switched from blogspot to wordpress, and totally centered the blog around food.

Life happens, and I had to leave my internship early- so I threw myself into food blogging, and look where I am now. PDK is still a very tiny piece of the internet, but it’s still crazy to think that a year ago, I had no idea how much I would love blogging. I still love Disney despite messy endings, and miss it dearly. But it all shows that life is unexpected, and you never know where it will take you.

Red Velvet Fudge | PixieDustKitchen

Another thing I would have never tackled a year ago? Fudge. Even easy fudge, like this- because when I first heard of sweetened condensed milk, I thought it sounded like the most disgusting thing ever. Thick milk? In a can? That is shelf stable? No thank you. I ranked it right up there with mayonnaise on the list of Foods that I Will Never Touch. Then I faced my fear, and made magic bars, and well… I wouldn’t say fell in love exactly, but I am much more open to it now.

Red Velvet Fudge | PixieDustKitchen

That’s a good thing, because the SCM is what makes this fudge so incredibly easy! 1 14oz can will make a creamy, smooth fudge without spending time nursing bowling milk or stirring in marshmallow fluff or messing with candy thermometers, or any of that complicated stuff.  We’ll also use both white chocolate chips and candy melts- the candy melts cannot be replaced! Chocolate chips have stabilizers in them to prevent them from losing shape.  By using candy melts, the chocolate chips will melt much easier and not be lumpy.  If you try to use all chocolate chips, the chocolate will seize up and not work.  Using candy melts will also make the fudge easier to cut once it is chilled.

We melt together the sweetened condensed milk and white chocolate, and then mix in some red velvet cake mix. We’ll place it in a 7×11 pan lined with tinfoil and sprayed with baking spray- this will make it easier to remove from the pan. Simply leave some overhang with the foil and lift out before cutting. The fudge will chill four two hours before being ready!

Red Velvet Fudge | PixieDustKitchen

A few more notes before the recipe: Your fudge will be thinner than mine- These photos are of my first trial. I used a combination of white and semi-sweet chocolate, and poured the fudge in a 9×9 pan. I found that the fudge was too thick and tasted like a brownie rather than red velvet.

5.0 from 1 reviews
Red Velvet Fudge
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Easy red velvet fudge, perfect for valentines day or any other special occasion. Only four ingredients and 10 minutes of work time makes this one of the easiest fudge recipes you'll make!
Ingredients
  • 2 cups white chocolate chips
  • 1 cup white chocolate candy melts
  • 1 14 oz can sweetened condensed milk
  • 1 and ½ cup red velvet cake mix
Instructions
  1. line a 7 x 11 pan with tinfoil and spray with non stick baking spray.
  2. Melt together chocolate chips, candy melts, and sweetened condensed milk in a saucepan over medium- high heat until smooth.
  3. Mix in cake mix and pour into prepared pan.
  4. Chill four two hours or until firm.

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Chocolate Chip Cookie Rice Crispy Treats

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Kitchen Sink Seven Layer Bars

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Nutella Stuffed Chocolate Cookies

nutella-chocolate-cookies-1

Homemade Chocolate Biscoff Cronuts

I know we’re less than a week into the New Year, and right now everyone is looking for healthy or skinny recipes. This is neither- I couldn’t help but sneak in one more indulgent recipe. Don’t worry, I have a few healthier recipes coming!

Chocolate Biscoff (Cookie Butter) Cronuts | Pixiedustkitchen.com Only three ingredients needed to make cronuts at home!

I’ve been obsessed with cronuts since I first heard about them a few months ago, and instead of going up to NYC and standing in line for a few hours, I decided to make my own.  (After googling “baltimore cronuts” a few times, of course.) Have you heard of cronuts? It’s essentially a croissant and donut hybrid- and with this easy shortcut, making your own couldn’t be simpler.  All you need is a tube of pre-made croissant, oil, and a few ingredients to dress them up with- in this case, cookie butter and chocolate chips.

Chocolate Biscoff (Cookie Butter) Cronuts | Pixiedustkitchen.com Only three ingredients needed to make cronuts at home!

Before making these, I was scared to death of frying. However, it’s not that hard! Just remember to have your oven fan on and maybe a window or two open- I accidentally set off my smoke alarm 3 cronuts in. Using a heavy bottomed pan, pour in two cups of canola and olive oil, roll up your croissants with biscoff and chocolate chips inside, and fry one side at a time until golden brown.

Easy as easier than pie!

5.0 from 1 reviews
Homemade Chocolate Biscoff Cronuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tube of 8 pre-made croissants or crescent rolls (I used pillsbury)
  • 8 teaspoons biscoff or cookie butter
  • chocolate chips
  • 2 cups olive or canola oil
Instructions
  1. Open crescent rolls and separate.
  2. spread one teaspoon of biscoff on rolls and top with chocolate chips. Roll up and pinch ends together. Form into a circle and pinch together. repeat with remaining rolls.
  3. pour oil into a heavy bottomed pot and heat to medium high. Oil will be hot enough when drops of water evaporate on oil.
  4. Place formed crescents in oil and bake for 2-3 minutes; until golden brown. flip and bake for another 2-3 minutes.
  5. Remove from oil and cool on paper towel.
  6. dip in sugar or powdered sugar.
  7. serve warm.

More Indulgent Breakfasts…

Cinnamon Roll French Toast

cinnamon-roll-french-toast

Easy Apple Bread

applebread1

Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Cupcakes with peanut butter buttercream, topped with a pretzel.

Chocolate Peanut Butter Cupcakes- Chocolate cupcakes and peanut butter frosting, topped with a pretzel.  Easy, 45 minute recipe that's just as easy as a box mix! | Pixiedustkitchen

My grandparents gave me the Cooks Illustrated Baking Book for Christmas, and this is the first recipe I made from it- and it’s a winner. (Of course it is, it’s America’s Test Kitchen!) However, being me and a food blogger, I couldn’t just let the recipe be as is- I had to change it up a bit! The original recipe calls for the butter and sugars to be creamed together. Well, I’m a bit lazy and didn’t want to drag out the stand mixer, and I knew I would need to make the frosting as well, so no stand mixer it was. I melted the butter on the stove and stirred in the chocolate and sugar.

I then mixed together the dry ingredients (flour, baking soda, and salt), mixed in the wet ingredients (sugar, butter, and cocoa alternated with a mixture of milk and vanilla), added eggs, and bam! 2 bowls and a measuring cup, 7 minutes, and we have a cupcake batter, which is baked for 20 minutes. It’s just as easy as a cake mix!

Chocolate Peanut Butter Cupcakes- Chocolate cupcakes and peanut butter frosting, topped with a pretzel.  Easy, 45 minute recipe that's just as easy as a box mix! | Pixiedustkitchen

The buttercream is the same frosting used for my death by peanut butter cookies, and is just as easy to make! I wanted to make some chocolate covered pretzels for the cupcakes, but again… got lazy and didn’t want to walk to the store to get melting chocolate, so I just stuck on plain pretzels.  They’re just as good!

Taste breakdown: The cupcakes are soft, fluffy, and moist- no dense or dry cupcakes here!  The frosting is sweet, but not too sweet. The trick is to use salted butter, add a dash of salt, and to use just enough confectioners sugar to add body, but not too much to make the frosting too sweet.

The recipe is originally for a two layer chocolate cake, and will make around 17 cupcakes.

Chocolate Peanut Butter Cupcakes- Chocolate cupcakes and peanut butter frosting, topped with a pretzel.  Easy, 45 minute recipe that's just as easy as a box mix! | Pixiedustkitchen

Make these for your NYE party, or blaze ahead into the new year enjoying cupcakes and sweets! (All in moderation, of course.)

5.0 from 1 reviews
Chocolate Peanut Butter Pretzel Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 17
 
Ingredients
  • CUPCAKES
  • 12 tablespoons (1 and ½ sticks) butter
  • ½ cup cocoa powder
  • 1 and ¼ cup granulated sugar
  • 2 teaspoons coffee (brewed; I used leftover from my morning coffee. can be omitted if desired.)
  • 2 large eggs
  • 1 cup + 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 and ¼ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • FROSTING:
  • ½ cup (1 stick) butter, softened to room temperature
  • ½ cup peanut butter
  • 2 and ⅓ cup powdered sugar
  • dash salt
  • TOPPING:
  • 17 pretzels
Instructions
  1. TO MAKE CUPCAKES: Preheat oven to 350˚F. Line muffin tin with cupcake liners.
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the sugar and cocoa powder until combined. Add coffee and remove from heat. (This is the butter mixture.)
  3. Measure milk into a liquid measuring cup and add vanilla extract. Set aside. (This is the milk mixture.)
  4. Sift together flour, baking soda, and salt.
  5. Add eggs one at a time into butter mixture.
  6. Add milk mixture and butter mixture to dry ingredients, alternating until all ingredients are combined. (Add ⅓ of butter mixture, ⅓ of milk mixture, ect. until all are combined.)
  7. Fill cupcake liners with batter until about ⅔ full. I used a ¼ measuring cup for each tin.
  8. Bake for 15-17 minutes, or until a toothpick inserted into the middle of a cupcake comes out with no batter. Let cool before topping with frosting.
  9. TO MAKE FROSTING:
  10. Beat butter in stand mixture with whisk attachment until smooth. Add peanut butter and mix until combined. Add powdered sugar a little at a time until all is combined. Mix in salt.
  11. Spread on cooled cupcakes and top with a pretzel.

Related Recipes:

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Minne Mouse Cupcakes

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Chocolate Ice Cream Cupcakes

Chocolate Ice Cream Cupcakes. Doctored cake mix using melted ice cream to make cupcakes! | PixieDustKitchen

Saturday Sprinkles (12/28/13)

Happy Christmas and Happy New Year everyone! Can you believe we’ve reached the end of 2013 already? It’s been a crazy year for me, with taking a semester off school to work at Disney, leaving Disney earlier than expected, starting a food blog, and changing my major junior year of school. Wow!

Of course, my favorite was starting my blog!

I had a wonderful, crazy Christmas with both sides of my family, and working as well on christmas day. 🙁 But that’s how things are when you work at an urgent care doctors office. People don’t stop getting sick on Christmas!

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My favorite gift was my gift to myself (with the help of christmas money!): A Canon Rebel EOS t3. I’ve decided it’s time to invest in my blog a little bit to help grow PDK, so I’ve been researching for a few months and the rebel seems to be my best bet.  I love it! I’ve been snapping pictures all day of my puppies, mom, Brian, and of course, food.

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Instagram Highlights…

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Thank you all for visiting my blog, trying my recipes, and giving your feedback, (especially when you’re pointing out typos- I really do appreciate that.) you have all made 2013 and my first 7 months of 9 months of blogging wonderful.

Merry Christmas!

I hope all of you are having an amazing christmas, however you are celebrating. I hope you’re having a relaxing day amid the hustle and bustle of the season and are remembering the true reason for the season.

Unfortunately I am working at my “day job” today, but afterwards I will be going to my grandparents home for dinner and exchanging presents.  I celebrated with my mom’s parents going to church and exchanging presents.

I sincerely hope that you all have an amazing day and safe travels to those who are traveling!

Eggnog Blondies

Need a last- minute Christmas recipe that’s simple and unique? These blondies will do the trick! 

Eggnog Blondies | Pixiedustkitchen.com

So I have a confession: I don’t like eggnog. Like, at all. I tried it once last year at a Christmas party for a club I was in, and I thought it was disgusting. Fast forward a year, when I’m a food blogger and well… I just felt the need to put eggnog in something. So! Blondies it is. For the record, I love these blondies!

These are incredibly easy to make, and can be made in less than 30 minutes. With all of the last minute preparations being made for Christmas, these will fit in nicely between preparing for cookie swaps, picking up some last minute stocking stuffers, and fighting everyone else at the market for a turkey.

Eggnog Blondies | Pixiedustkitchen.com

I took SomethingSwanky’s no-fail fudgy brownie recipe, and made some changes. Most notably, swapping out the cocoa powder for more flour. I removed one egg, and added in 6 tablespoons of eggnog (1/4 cup + 2 tablespoons). They’re soft, creamy, and full of flavor.  My dad texted me at 5 AM on his way to work saying they were “AMAZING!! But too amazing for an (almost) 50 yr old dude.” Yes, that was an exact quote.

Side note: He’s not almost 50 anymore- his birthday was Saturday! We had a great party at the Babe Ruth birthplace and naturally his parents and brothers told embarrassing stories.

Eggnog Blondies | Pixiedustkitchen.com

With Christmas coming so soon, a simple dessert to break up all those cookies is in order, and this is perfect for all those non cookie or chocolate lovers!

Eggnog Blondies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Simple Blondies with eggnog flavor, perfect for the Holidays!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ cup + 2 tablespoons eggnog (6 tablespoons)
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. Pre-heat oven to 350˚F.
  2. Mix together butter and sugars. Add in egg and vanilla.
  3. Mix in eggnog.
  4. Combine flour, baking soda, and salt. Slowly mix into wet ingredients.
  5. Pour into a 9x9 pan (if using glass pan, spray with non-stick baking spray before adding batter) and bake for 25 minutes or until edges are pulling away from pan and toothpick inserted into the middle comes out nearly clean.

Related Recipes:

Red And Green Christmas Cookies

Peanut Butter Cup Brownie Squares

Cookie Dough Stuffed Oreos

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