Cake Batter Blondies

Who doesn’t love eating cake batter out of the bowl? These blondies try to capture the delightfully sweet vanilla flavor of cake batter, and do so pretty successfully. Plus they have rainbow sprinkles in them, so they’re just fun to eat!

Cake Batter Blondies (taken from Honey, What’s Cooking? and altered slightly)

  • 5 tbsp Country Crock Light butter spread
  • 3/4 cup sugar or sucralose sweetener
  • 1 egg or egg replacer (1 tbsp ground flax with 3 tbsp water)
  • 2 tsp vanilla extract
  • 1 cup all-purpose white flour (I usually try to substitute whole wheat, but for the sake of imitating the light cake batter flavor I used plain white)
  • 1/4 cup skim milk
  • 1/4 tsp salt
  • 2 tbsp rainbow nonpareil sprinkles
  • 1/4 cup white chocolate chips

Preheat oven to 350 F. Line an 8×8 cake pan with parchment paper and lightly grease with non-stick spray.

Cream together butter and sugar until light and fluffy. Add egg and vanilla extract. Beat for a couple minutes on medium-high speed until well combined.

Mix together flour and salt. Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour mixture. Combine but do not overmix or your dough will toughen.

Add white chocolate chips and sprinkles, combine. Pour batter into the baking tray.

Bake for 20-25 minutes or until edges are light brown. Remove from oven (they may seem underdone, but they’re fine). Allow to cool for 20 minutes before cutting into squares.


Homemade Milano Cookies

My family and I love Pepperidge Farm milano cookies, so when I found a recipe for a homemade version I knew I had to try making them. The dough is piped onto cookie sheets with a pastry bag, which of course meant I made a complete mess, but despite some deformities I consider them a success.

Homemade Milano Cookies (taken from Sunny Side Up in San Diego and altered slightly)

  • 3/4 cup Country Crock Light butter spread
  • 2 1/2 cups powdered sugar
  • 7/8 cup egg whites (from about 6 eggs)
  • 2 tbsp vanilla extract
  • 1 3/4 cups all-purpose flour

For chocolate ganache filling

  • 1/2 cup heavy cream
  • 8 oz semi-sweet chocolate
(This left me with a lot of extra ganache, but as I’ll mention later, that’s not necessarily a bad thing.)

Preheat oven to 350 F. Line a cookie sheet with either a silpat baking sheet or parchment paper. (As the original recipe notes, a silicon baking sheet results in smoother cookies, while the parchment paper tended to wrinkle and create misshapen cookies.)

Mix butter and powdered sugar. Gradually beat in the egg whites and vanilla. Add flour and mix just until combined. It should look like thick cake batter.

Fill a pastry bag with the dough. Pipe the dough onto the prepared cookie sheet in 2-inch long sections, 2 inches apart. Aim to create sections a bit larger/thicker than a tootsie roll. You don’t want to pipe the dough too thinly, because you’ll end up with super skinny cookies.

Bake for 10 minutes or until the edges of the cookies just start to turn golden brown. Let cool on the cookie sheet. Once cool, carefully remove the cookies from the cookie sheet and match them up by similar size and shape.

To make the chocolate ganache filling, scald the heavy cream (bring to a boil) in a sauce pan. Place the chocolate in a bowl. Pour the hot cream over the chocolate and stir until smooth. Allow to cool slightly.

Using a spoon, spread the chocolate over the smooth (bottom) side of one cookie. Carefully place the matching cookie on top of the chocolate and gently press down. Place back on cookie sheet and allow to set for about 30 minutes (they’ll set faster if you chill them).

As I mentioned before, I ended up with a lot of extra deliciously chocolatey ganache. I first used it to create half-dipped cookies from my milano rejects, and then searched my kitchen for other things to dip in it, including cashews and marshmallows.

I think my favorite spontaneous creation was the pretzel sticks, which I dipped in the leftover ganache and then covered with toffee bits and christmas tree shaped sprinkles.

And then, like any good cookie fairy, I wrapped up my sweet treats for sharing!