Friday, August 2, 2013

Maple Spice Blondies

Sometimes you have amazing celebrations, sometimes you promise to bake for an event, and sometimes you have both in one week.  So I made a double batch and this experiment was definitely successful, but below is for 1 measurement. Since I didn't have an I had whole wheat flour around in case I'd added too much liquid, but, as it turned out, the batter was just fine.

1 Betty Crocker chocolate chip cookie mix
1 egg
1 stick of butter
1/2 peel of large lemon, micro-planed (I use organi)
1/3 cup maple syrup (ideally grade B, but I only had A)
1/4 cup sabra chocolate-orange liqueur (or a tbsp of vanilla extract & tsp of orange extract, or tbsp of orange juice, or juice of the lemon)
1/2 tsp ginger
1/2 tsp all-spice
1 tsp cinnamon
1 tsp cardamom
2 tbsp brown sugar
1/2 cup Ghirardelli milk chocolate chips

**Preheat oven to 350 degrees

Place aluminum foil in 11x7 pan, overhanging on (at least) one side. Coat foil with butter or spray.

Soften/Melt butter (I used a pyrex mixing bowl and just got it soft enough to cream with the sugar by placing it in the oven, but I don't have a microwave). Add sugar and whisk together, along with maple syrup, sabra liqueur, egg, lemon peel, and spices. Typically, you'd stream the liquid ingredients into the solid, but I didn't want to dirty another bowl, so I stirred the cookie mix into the wet ingredients until they were thoroughly mixed. Pour and spread into pan, add extra chocolate chips on top.

Bake 30-35 minutes. I left it a bit mushy in the center... because cookie dough!