If you read my Twitter, you might already know that I’m on a major diet. A 10 week weight loss challenge for my local YMCA to be exact. I slowly freaked out inside when they took my body fat % and weight…those numbers weren’t so pretty. However, I guess I should see this as more weight to lose and alas, a good chance to win this challenge. The prizes are pretty phenomenal, too. The hard thing? It’s 10 weeks….until December 16th.
I’m pretty hardcore when it comes to competition. Just ask my family…I get pretty extreme just to get that “#1” feeling. So, I’m back to the gym 4-5x/week and back on Weight Watchers too to kick this challenge’s booty!
Before you panic about my recipes being ALL “skinny” again, I still intend to do my cold weather baking, because my urges to bake and create things are far too strong lately. The difference this year is that a lot of my husband’s coworkers (and maybe mine) will be getting to enjoy these treats moreso than I.
These blondies, actually, were made for my family. I went to visit them this past weekend and had a blast! I thought it would be nice to bring these blondies, and with a family of 6 in the house, the pan of these were almost GONE Sunday. I’d say the recipe was pretty darn successful, no? I did try a couple (small) squares of these, and yes, yes, yes! Majorly yummy and potentially majorly addictive. It took a lot for me to hold back. 🙂
- 2 cups all-purpose flour
- 1 tbsp. pumpkin pie spice
- 1 tsp. baking soda
- 3/4 tsp. salt
- 16 tbsp. unsalted butter, at room temperature
- 1 1/4 cups granulated sugar (or brown sugar)
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup pumpkin puree
- 1 cup white chocolate chips
- 1 1/2 cups butterscotch chips
- Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.
- Spread the batter evenly into the prepared pan and sprinkle remaining 1/2 cup of butterscotch chips over the top of the batter. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
- To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.