Candy Corn Pumpkin Blondies

Baking date: November 22, 2015

The inspiration for this treat came in the form of Twitter. A co-worker in another department tweeted this at me, and another co-worker chimed in:


Names and twitter handles redacted

Since the request to please make these happen was included, I had to make them.

I followed the recipe, but I would say the baking time should be about 5 – 7 minutes longer than what is recommended. The blondies were a bit soft and appeared slightly undercooked in the middle even though I used a cake tester before pulling them out of the oven. My son and I both tested one and he said they were good – nice and soft. Still, I like blondies to be a bit firmer.

Another thing about the blondie that I was super excited for was the flavor of the maple syrup, but I really didn’t taste it.

I iced them a little differently than the inspiration recipe. I only tinted the yellow portion. For the orange, I used orange sugar sparkles. This is how mine turned out:


I left a sample on my co-workers’ desks and gave the rest to our Customer Service Department to say thanks for all they do every day.

New Years Goodies

Baking Date: December 31, 2013

This year, we attended a low-key New Years celebration. It was four families getting together with their kids to say goodbye to 2013 and welcome the possibilities that 2014 might bring.

I am always on dessert detail, and this year was no different.Two years ago for a New Year’s party I made cookies for the kids and liquor-infused cupcakes for the adults. I made a 2 year old cry because he could only have one of the cookies and not a cupcake. Won’t make that mistake again!

I made devils food cupcakes, topped with milk chocolate icing and then dipped in turtle crunch topping.

The devils food turtle crunch cupcakes

The devils food turtle crunch cupcakes

Cupcakes - up close

Cupcakes – up close

There were no liquor-infused goodies this year, but I had seen a recipe for salted caramel chocolate chip bars.  So I decided to make it for this crowd.

I used 1 bag of the caramels for the recipe, but I would say you could take about 5-7 of the individual candies out before you melt them with the heavy cream. The recipe indicates that the caramel layer should not touch the sides of the pan, and removing a few of the candies makes this easier. You still have plenty of the caramel mixture for the middle layer of the bars.

Here are the cookie bars going into the oven:

Salted Caramel Chocolate Chip Bars Going into the Oven

Salted Caramel Chocolate Chip Bars Going into the Oven

And here’s how they looked once they were out of the oven, chilled, cut, and ready for eating.

Hope you found a sweet way to ring in the New Year!