I had every intention of making a peach cobbler this week. They were down to one small section of peaches left at the grocery store, I have the recipe sitting out on my counter, and my new little cast-iron skillet is just begging to be put to use. And then I got distracted by Southern Living and their online slide show of so many delicious desserts with apples in them. Because, you know, it’s fall and fall = apples, not peaches. Well, sorry peaches, I hope a couple of you can last in my fridge and not get eaten until next weekend… but I doubt I can hold out that long.
But hey, I still made something awesome this weekend, and that’s what matters, right? These apple-butterscotch blondies looked like one of the easier/tastier desserts that Southern Living featured, and in execution, they totally were both of those things. They were one-bowl magic, and it’s a good thing I small-batched them because I would have just kept eating a big batch rather than save some to take to work on Monday. And the next time I make these (because there will totally be a next time), I’m going to break the rules and eat some of them fresh-out-the-oven on top of some Blue Bell Homemade Vanilla. My eyes are already tearing at the thought of such an epic fall treat.
Small Batch Apple-Butterscotch Blondies
Adapted from Southern Living
1/3 cup chopped pecans
2/3 cup dark brown sugar, packed
6 tbsp butter, melted
1 egg yolk, lightly beaten
¾ tsp vanilla
2/3 cup all purpose flour
¾ tsp baking powder
1/8 tsp salt
1 cup Granny Smith apple, peeled and diced
1/3 cup butterscotch chips
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