Is it any surprise that when I first heard about Foodie Pen Pal it took no convincing for me to sign up? By signing up, I was assigned someone to send to, while another person would send some treats to me. We each filled a box with about $15 worth of goods and shipped it off to our prospective pen pals.
My gal lives in Chicago, and I sent her a heat themed box with hot pads, chili sauce, jalapeno pepper powder and chili dipping oil. The girl who sent me a box, Dawn of Butter and Sprinkles, had me in awe. The girl knows what I like.
And because I like trying new things with this blog, I did a vlog. Yep. A video blog. It’s awkward and kind of silly, so please don’t make fun of me too much in the comments section. Correction in the video: Dawn is not with The Baker Chick. That was where she got her recipe from. Instead, Dawn writes for Butter and Sprinkles.
And P.S. the pumpkin butterscotch blondies are AMAZING. I made some for co-workers and stuck some in a college care package for Will’s brother, Sam. Recipe below!
Recipe for Pumpkin Butterscotch Blondies from The Baker Chick
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter, room temp
- 1 & 1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup canned pumpkin puree
- 1 package (12 oz.) butterscotch chips (or other flavored chips/nuts)
Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with tin foil, leaving overhang on the sides .
In a bowl, whisk together the flour, pie spice, baking soda and salt. Set aside.
With an electric mixer, cream together the butter and sugar on medium-high speed until smooth. Add in the egg and vanilla until combined. Beat in the pumpkin puree (don’t worry if the mixture looks curdled.) Reduce speed to low and beat in the dry ingredients just until combined. Fold in the butterscotch chips and any flour that may have settled on the bottom.
Spread batter evenly with an offset spatula in prepared pan. Bake until a toothpick comes out clean (for moist blondies) or with a few moist crumbs attached (for a more cake-like consistency), about 35-40 minutes. Cool completely in the pan.
Once cool, lift out of pan (using tinfoil to help) and cut into squares with a serrated knife.