Tuesday, October 16, 2012

Spiced Blondies with a Ginger Snap Crust


I came across a recipe for Chai Spiced Blondies and put them on my list of things to bake and bless my husband with. When I went for the ingredients, the Cardamom was a crazy price that I, a person with a tight grocery budget, was not going to pay. So, while standing in our little amish style corner store, I began to ponder. How can I make this work? I knew that at some point in time, I had a carton of Chai liquid concentrate in my pantry. Hopefully that was still there and could be added to flavor these and save the chai concept. Nope. Not there. Plan C came about and with it came a simple spiced blondie with, after I spotted the ginger snaps in the pantry where the chai drink was supposed to be, a ginger snap crust. That is the fun part about cooking and baking! The flavor possibilities are many and you can make things your own. I hope you try these and enjoy them as much as my husband and kids did!

Preheat oven to 350 degrees

Ingredients for the crust:
2 cups of ground gingersnap crumbs
1/2 stick of melted butter
Food process about half a bag of gingersnaps and combine with the melted butter. Press into a greased 9x12 glass baking dish. Bake for 8 minutes. Remove from oven and allow to cool for 10 minutes.

Ingredients for the blondie:
2 sticks of softened butter
1/2 cups of packed brown sugar
2 eggs
1/4 cups plain yogurt
1 TBSP of vanilla
2 2/3 cups of unbleached flour

2 tsps of baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 coriander

Thoroughly whip up the butter and sugar until light and fluffy. While it mixes, combine the dry ingredients in a seperate bowl. Into the fluffy butter and sugar, add in eggs, yogurt and vanilla. With mixer on low, slowly add in the dry ingredients until it's just incorporated. Scrape sides down with a spatula and stir to combine. Put dough out onto the cooled crust and press out evenly using warm water to keep your hands damp. This allows you to press out the dough without it sticking to your fingers. Bake at 350 for 25 minutes. Check with toothpick to make sure they're done.

Then you are obligated to enjoy them as much as she did with her milk! Haha!

This bar cookie made for some pretty pictures so I added them just for fun!  


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