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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jul 15, 2011

Orange Creamsicle Blondies

These are orange blondies with vanilla cheesecake topping.  When completely cool, keep refrigerated.  If you don't have Cake Flour, you may use all purpose.

-Blondie Ingredients-                                                             
  2 Stick Butter                                                                        -Topping Ingredients-
  2 Tbl Vegetable Oil                                                                 12 Ounce Cream Cheese, Softened
  3 1/3 Cup Flour                                                                       4 Tbl Butter
  2 Tsp Baking Powder                                                              1/2 Cup Sugar
  1 1/2 Tsp Salt                                                                          4 Tbl Cake Flour
  2 Cups Light Brown Sugar                                                       1 Tsp Vanilla
  4 Large Eggs                                                                           2 Large Eggs
  2 Tsp Orange Extract

Preheat oven to 325 degrees. Grease and flour a 13 x 9 baking pan, set aside.

Blondie Instructions:  Whisk together flour, baking powder, and salt in a medium bowl, and set aside.  Put the butter and brown sugar in a bowl and mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and orange extract, mix until combined. Reduce speed to low.  Add flour mixture, mix, scraping down sides of bowl, until well combined. Pour into prepared pan, set aside.

Topping Instructions:  Put cream cheese, granulated sugar, 4 tablespoons butter, cake flour (can use all purpose), eggs, and vanilla into a clean bowl and beat on medium speed until just smooth.

Gently spread cheese mixture over blondie batter in the pan.  Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool completely on a wire rack before cutting into squares.   Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

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