Good morning, friends! How are y’all feeling today? To be honest, I’m sore as all get out. We had a grueling session with our trainer at the gym last night. I ran 1.5 miles before our weight-training began, so after another hour of intense movement, I was ready to die!!
One day last week, Jane from This Week for Dinner tweeted about a blondie recipe. I was immediately intrigued and raced to her site to see what the fuss was about. Have you visited Jane’s site yet? It’s too cute! Jane and her readers post their menus for the week, along with recipes. It’s a handy dandy resource for us busy folks. Jane actually adapted this blondie recipe from the Taste of Home Baking Book. I don’t know why, but I couldn’t get the idea of a sweet and chewy freshly-baked blondie out of my head. As soon as I got home I tried the recipe for myself…but with a few twists. I subsituted whole wheat flour for all purpose and it came out great! They didn’t taste “healthy” or dry. Instead, they just felt more hearty and satisfying. I also cut my blondies into hearts and died them pink for Valentine’s Day!!
How stinking cute is that??? After drizzling some baby pink candy melts on top, the “pinkies” were cuter than I ever anticipated. And like I said before, they were delicious! The Duke took them into work with him and his office mates devoured them.
Hot Pink Sweet Heart Blondies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red or pink food coloring
- 1 cup white chips
- 1 cup semisweet chocolate chips
- 1 bag of pink candy melts
Instructions
- Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Use enough food coloring to reach desired pink or red color. Stir in the white and chocolate chips.
- Spoon into a greased 9 x 13 baking pan; spread to evenly cover bottom of pan. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely on wire rack, then cut into hearts or other desired shapes.
- Follow melting instructions for candy melts, then drizzle over hearts.
Makes about 10 2-inch hearts, along with scraps (Don’t toss these! They’re delicious. Eat the scraps with ice cream)
I just can’t get over the cute factor here. And they’re sinfully good. I kept the scraps around the house for about a day before I had to toss them. I would have eaten my weight in the scraps if I hadn’t taken care of things.
Make these for your sweet heart soon!
Have a great Tuesday. See you soon with more sweet treats. The Duchess
Oh they are so totally adorable!!!
VERY cute!!! glad they turned out for you…and I love what you did with them!
So cute! I almost always have luck substituting whole wheat flour — I actually think it makes treats more flavorful!
Thank you for the sweet treats at school
You have such talent and we love being your “guinea pigs”!
[...] holiday, I thought it would be fun to die my cookies green! Remember when I died some blondies pink?? I just get such a kick out of vividly colored treats. They’re so unexpected. Green or not, [...]