Magic cake you guys! It’s actually magic! Or it’s science, which is kind of like magic to those of us who don’t understand science (i.e. me). You mix up one cake batter, pour it into a pan, bake it and voila – you have three separate layers when it’s done. A dense, chewy layer. A creamy custard layer. And a light sponge layer. It’s magic!! I’m very excited about it!
I’m a brownie girl through and through. The rich chocolate, gooey centre and fudgy goodness is enough to make any girl weak at the knees. But I gotta tell you, these blondies seduced me! The soft texture, pumpkin pie filling and chewy edges are enough to make me seriously consider reevaluating where my loyalties lie – and that’s saying something!
These yummy pumpkin pie blondies were born out of left over pumpkin pie mix after making my pumpkin pie ice cream. But it’s totally worth making the mix especially for the blondies, they’re too good not to! You might want to invite some friends over to enjoy them with you or you’ll be in danger of eating the whole pan yourself (I wouldn’t judge you if you did though!)
Can you say yum!
I’m slightly cheating with this week’s post as I didn’t technically make these! My friend Kathleen wanted to bake with me one night, so she made these wonderful creations while I supervised and talked her through it. It is my recipe though, so I did some of the work at least! And now Kathleen isn’t able to claim she can’t bake because these brownies were amazing – they were super gooey and fudgey, crinkly on top and oozing with an Andes mints fondant type filling.
It’s a gross and rainy Sunday evening, so I thought it was a great time to share these amazing fig bars since they always brighten my day!
I’m a huge fan of figs and I’ll eat them any way I can get them, but I don’t bake with them very often as I have trouble finding fresh figs anywhere. Lucky for me, these fig rolls only need dried figs – in fact, it’s best to use dried figs over fresh ones as they need cooking down into a jam. Perfect! I’m a big, big fan of fig rolls (or fig newtons as they’re known as in the US) and they were my inspiration for these, but these ones are soooo much better. They’re like fig rolls older, cooler brother!
Super moistly and chocolatey brookies – a cross between a cookie and a brownie, the best of both worlds!
Okay, I have a confession to make. These weren’t intended to be brookies, I was trying to make chocolate and avocado cookies but they turned out more like brownies. But these chocolate avocado brookies were amazing and way better than I had originally imagined, so it was definitely a successful mistake! In hindsight, the fact that the “dough” was more a batter than a dough should have been my first clue, and I should have just spread it in a brownie pan. But I do like the rustic look of these and after I baked the first tray and realised how sticky the batter was, I decided to use a mini muffin pan and make brookie cups, which are adorably bite sized.