I didn’t know how heavily I rely on my computer.  Until it was dead.  Luckily, I have my iphone and that saved me so I could at least check my email and facebook.  I did realize just how much I need to unplug every now and then and take a break.  It was kind of empowering.  But now that I have it back, thanks to my computer genius of a husband, I feel much better.  Things are all and right in the world again.  (insert childish giggle)

But seriously, I am thinking about starting my own club.  For people as addicted to baking and eating as much as I am.  What do you think it should be called?  Anyone want to join? I am serious.  I think I may need professional help.  My husband is training for a Half Ironman this fall and he is not happy every day when he walks through the door from work and I have chocolate smeared all over my face and there is a new cookie sitting on the stove.  He says he doesn’t want sugar in the house anymore, it’s too much of a temptation.  Um…I don’t think I can do that….. What is my problem?

Okay, rambling over.  These blondies are amazing.  I used my basic Chocolate Chip Pudding Cookie recipe and added 2 Hershey’s Cookies and Cream candy bars broken up into pieces.  Heaven.  I tell you.

Hope you all have a marvelous week!  Happy Baking!

Cookies and Cream Blondies

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, at room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 (3.4) ounce package instant vanilla pudding mix
2 (6 ounce) Hershey’s Cookies and Cream Candy Bars
1 cup semi sweet chocolate chips

In a medium bowl, whisk together flour, salt, baking soda and baking powder. Set aside. Using a mixer, cream the butter and sugars. Add eggs one at a time until well incorporated. Add vanilla and pudding mix. Be sure to scrape the sides of the mixing bowl to make sure it is combined well. Slowly add the flour mixture. Break up the candy bar into bite sized pieces. Add into the batter along with the chocolate chips.

Place a generous piece of tin foil with enough to hang over the sides of a 9X13 inch pan. (So you can pull it out of the pan after it has been baked.) Spray the tin foil and pour the batter into the pan. Pat down so it is even along all sides. Bake at 350 degrees for 20-25 minutes. You don’t want to over bake this. Bake just until center is set, but still gooey. Cool in pan and then take it out of the pan with the tin foil. Cut into bars. Enjoy!

These are amazing.  I made them on a whim like most things that I create, and they were definitely a success.  Just ask my scale.  I had to off load them to my friend just so I would stop eating them and now she is cursing my name.  But they will definitely be on my list of things to make for any event that requires treats.  And yes, I was tempted to lick the frosting bowl clean.  So rich and silky! Yum!

Chocolate Mint Cookie Cups with Chocolate Sour Cream Frosting
makes about 3 dozen

2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1/2 cup granulated sugar
3/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1 3.4 ounce package of instant chocolate pudding mix
1 package of crushed andes mints

Frosting:
3 cups confectioners’ sugar
2/3 cup sour cream
1 teaspoon vanilla
12 ounces semi sweet chocolate chips, melted and cooled a bit

In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside. Using a mixer, cream the butter and sugars. Add the eggs and vanilla and mix until creamy and smooth. Add the pudding mix. Slowly add the dry ingredients until well incorporated. Fold in the andes mints. Spray a 24 cup mini muffin pan and scoop dough into the cups about 2/3rds full. Bake at 350 degrees for about 12-14 minutes.

For the frosting, just mix all the ingredients until smooth and creamy. You may have to add a dash of milk or extra confectioners’ sugar to get the right consistency.

Cool cookie cups completely and fill the cups with the frosting. You can do it with a fancy decorator bag, a plastic ziploc bag or just smooth it on with a knife. I sprinkled some extra mints on top for extra prettiness.

Enjoy!

Steph xoxox