A new recipe weekend

Making a new recipe is always a risk.  Maybe it will turn out well; maybe it won’t.  I like to try new recipes.  I don’t especially like then I try them and they don’t work out, but I love when I try new recipes and they turn out well.  I tried two new recipes this past weekend and both turned out well and were a hit.  It was nice coming off of a slightly failed attempt last Wednesday with some peanut bars I made.

These Butterfinger blondies were a hit with my friends.

The first recipe I tried was on Saturday.  We had some friends over for a cookout.  Earlier in the week, I’d sent them all a message with about five different ideas for desserts from Pinterest and asked for opinions.  Within 24 hours, all of them had responded and the resounding call was for Butterfinger blondies.  I’m not a huge Butterfinger fan, but I was up to try them and thought they sounded good.  So I bought the ingredients I needed and set to work on Saturday morning.  The kiddo gave me a hand dumping in ingredients and pressing the button on the food processor to chop up the candy bars.  We had a good time working together.

Honestly, I usually use margarine in most of my recipes, but this one included homemade buttercream icing.  I knew margarine wouldn’t cut it, so I even bought real butter.  I went for unsalted.  The recipe doesn’t specify which to use, but with the saltiness from the sea salt and the candy bars, I think salted butter would have been too much.  This was my first time making buttercream icing.  I was super proud of myself and could have easily eaten the entire bowl.  I have a slight (or maybe not so slight!) icing problem!

Butterfinger Blondies
(recipe from http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html)

Blondie ingredients
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

1. Preheat oven to 350°.
2. Cream butter and sugars in mixing bowl. (I softened the butter to make this easier.)
3. Add the vanilla and eggs and mix until incorporated.
4. On low add your dry ingredients (flour, salt and baking soda) until just combined.
6. Stir in your chopped Butterfinger.
7. Spread in a greased 9×13 baking dish and bake for 25 minutes until center is JUST set.
8. Remove from oven and cool completely.

Butterfinger buttercream ingredients
1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

1. Cream the butter and shortening together until smooth.
2. Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth.
3. Stir in your chopped Butterfinger.
4. Spread on your cooled blondies.

The blondies were super yummy.  I sent some home with everyone so we didn’t end up with too many leftovers.  It’s definitely something I would make again. Very decadent indeed!

The second new recipe of the weekend came on Sunday evening.  Many times on Sunday evenings we have movie night with a living room picnic.  Sundays tend to be tiring days for our kiddo who usually takes a long nap after church and lunch.  We like having quiet evenings at home.  We’ll spread out a blanket in the living room, have something simple to eat and watch a movie or show for the kiddo.  This week we used a Redbox code and picked up “The Pirates! Band of Misfits.”  The kiddo like pirates.

In going with something easy, I made mozzarella pepperoni bread.  The nice thing with this recipe is that it starts with a loaf of store-bought french bread.  I’m sure you could make it with homemade french bread, but that’s not my idea of easy.  The bread turned out well.  My husband dipped his in pizza sauce.  The kiddo and I chose Ranch.  We ate almost the entire loaf.  It was definitely a hit and will go into our rotation around here.

Mozzarella Pepperoni Bread
(recipe from http://www.tasteofhome.com/Recipes/Mozzarella-Pepperoni-Bread#.T8apMdRAjLS.pinterest)

1 loaf (1 pound) french bread
3 tablespoons butter, melted
3 ounces sliced pepperoni
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3 tablespoons minced fresh parsley (I omitted the parsley)

1. Cut loaf of bread in half widthwise; cut into 1-in. slices, leaving slices attached at bottom.
2. Brush butter on both sides of each slice.
3. Arrange pepperoni between slices; sprinkle with cheese and parsley.
4. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until cheese is melted.

h  The nittp://www.sixsistersstuff.com/2011/08/butterfinger-blondies.htmlhttp://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html

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