White Chocolate Gingerbread Blondies
My Hubby is so spoiled. Last Thursday, I needed to stop at the store to grab a couple bananas to have for breakfast. While we were there, I asked if he needed anything. All of a sudden, he remembered that he needed to take something with him to his volleyball tournament over the weekend. After sorting through the emails from his team, he determined that he was supposed to bring a dessert. He gave me the puppy dog look and asked if I would mind baking something that night since I was leaving Friday night for New Hampshire.
Lucky for Hubby, I had a couple free hours that night and was able to find a recipe and grab the last remaining ingredients while at the store. I whipped up these blondies in no time flat and they smelled AMAZING baking up in the oven. Hubby took most of these to volleyball and I took the rest to New Hampshire. Aimee, Fiona, and Hubby’s volleyball team all agreed that these were another home run.
I recommend making these for any holiday gatherings you have coming up. They have a great almost carameley flavor to them and aren’t overly spiced. In fact, if you ommitted the spices all together, I’d call them caramel white chocolate blondies.
One Year Ago: Chocolate Cupcakes with Peppermint Patty Frosting, Honey Yeast Dinner Rolls, and Pumpkin Praline Cake
Two Years Ago: Snickerdoodle Blondies
Three Years Ago: The Great Sugar Cookie Debate and Lumberjack Cookies
Four Years Ago: Soft Pretzels
Spiced White Chocolate Blondies
Yield: Makes 24 bars
Ingredients:
2 3/4 cups plus 1 Tbsp flour
1 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks (20 Tbsp or 1 1/4 cups) unsalted butter, room temperature
1 1/4 cups brown sugar
1/2 cup sugar
2 eggs
1 egg yolk
1 1/4 tsp vanilla
1/3 cup unsulfured molasses
11 ounces white chocolate chips
Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan.
Whisk together flour, baking soda, salt, and spices.
Beat butter and sugars with a mixer on medium-high speed until pale and fluffy.
Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses.
Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate chips.
Spread batter into prepared pan. Bake until edges are golden, 30-35 minutes (the middle might not be set). Let cool completely in pan on a wire rack.
Recipe from and now for something Completely Delicious, originally from Martha Stewart
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a great idea to freeze the excess chipotle chiles! Much less waste, and perfectly portioned. I do freeze buttermilk in 1/2 cup increments because I never use up the whole carton when I buy it.
beantownbaker — November 8th, 2013 @ 2:07 pm
Oh I’ve never frozen dairy before. Does it defrost well?
It does get a little curdled looking but I only use it for baking cakes. I haven’t noticed any discernible difference in texture or flavor in the resulting cakes.
beantownbaker — November 10th, 2013 @ 2:03 pm
Good to know. I’ll have to keep that in mind because I never use the whole carton either. I tend to just make my own buttermilk with milk + vinegar but sometimes I buy it then struggle with how to use it all.
i like adding in a not traveling to the rotation! might have to employ that one here 🙂
beantownbaker — November 10th, 2013 @ 2:04 pm
It was seriously one of the best decisions I’ve ever made. We’ve done a variety of things on our holidays where we don’t travel.
Hey Jen! I JUST made these potatoes and posted them today. Alton Brown knows his stuff right? Then I saw your picture on pinterest and was like hm I wonder if that’s the same recipe…? Great minds think alike! I added green onions and bacon to mine, because, well, bacon makes everything better. Right? 🙂 Great post! http://thefoodcharlatan.com/2013/11/22/chipotle-sweet-potatoes-with-bacon/
beantownbaker — November 24th, 2013 @ 6:01 pm
Bacon definitely makes everything better. Great minds do think alike!
I am gonna try this on coming weekend and hope its looks at least nice in the texture and in color,because i am not so good in cooking:). Anyway Looking forward to more of your yummy dishes mate!!!