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Jan 17, 2018







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Marshmallow blondies

Courtesy of cookiesandcups.com
 
1/4 cup butter
1/2 cup butterscotch chips
3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup light brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup mini marshmallows
3/4 cup white chocolate chips
 
Preheat oven to 350. Line 8x8 or 11x7 baking dish with foil. Spray with cooking spray and set aside.
In a small saucepan melt the butterscotch chips and butter together; set aside to cool slightly.
In large bowl whisk flour, salt, baking powder and brown sugar together. Stir in butterscotch mixture until combined. Mixture will be dry. (Mine was not, which was my first clue that something had gone wrong…) Stir egg and vanilla into mixture until smooth. Add in marshmallow and white chips.
Spread batter into prepared pan and bake for 15-20 minutes until center is just set. Allow to cool completely before cutting into squares.




Marshmallow blondies
Just Desserts

06/26/14
By Meghan Siegler msiegler@hippopress.com



 Next time I make these marshmallow blondies, I will use real butter. 

I haven’t bought a stick of butter in years. I don’t like it, and I don’t use it. For more than a decade my fake butter of choice has been a Country Crock spread with added calcium. It tastes good, it’s easy to slather on toast, it has more good fats than bad and, since no one in my house likes milk, the calcium is a feel-good bonus.
But I need to stop using it for baking. I’ve said it before, but when I was reading the ingredients for this recipe to see what I’d need to buy, I saw “butter” and automatically put it in the “already have” category in my head. In my non-professional-baker world, Country Crock spread = butter. But in the world where I have to make desserts, take pictures of them and write about how awesome they are, it does not.
These little blondies actually tasted great, but they never cooked through, even though I left them in for several minutes longer than the time suggested. They were very thin — although according to the photo on cookiesandcups.com, they’re supposed to be — and I had a hard time getting them off the aluminum foil, even though I sprayed it with nonstick spray as instructed. But once I scraped the half-baked, a-bit-too-gooey brownies off the foil, I tried a bite and liked it enough to try several more. The white chocolate chips and marshmallows add a little something extra to the traditional blondie, and I think if made right they’re probably soft on the inside and a little chewy on the outside. My kids loved them, and I definitely think they’re worth another try. 
I suppose maybe the butter wasn’t the culprit, but it’s a simple recipe, and I’m fairly sure I got everything else right, so that’s what I’m going to blame. 
— Meghan Siegler





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