Salted Caramel Scotch Blondies

Holy cow... where have I been. My Dentist asked if I had been on a vacation. NO.. just at home. Working outside, going to the beach and a very few motorcycle rides. I have been busy making very cool cakes, neat cupcakes and the same old delicious cookies. I am still drinking the same types of green drinks. Creature of habit. Hardly outside the box for me. No new recipes.

I have went to a wedding and catered two. Meet some old friends of my Husbands for the first time. I have went to two graduation parties and one birthday party. Good lord. The cash just keeps flying out the window. My weight loss plan has also flown out the window. Party food is so very bad and taste so very good. 

My Husband and I are my wonderful friend Mary's sons wedding.

The bride was beautiful and the groom was handsome as ever.

My Friend Mary was just stunning. Her radiating personality was 

all over the wedding and reception. It was just a lovely event.

So one day I can across this recipe. Salted caramel scotch blondies. They screamed at me.. MAKE ME!!

The only problem I have with blondies, they have a very short shelf life. Brownies will last a few days, not these. By the end of two days, I think they are done. You cannot over mix them, over bake them or not leave them wrapped well. Hockey season is over, you do not want pucks.

These blondies are very good though. NOT diet friendly, but o so delicious. Melt in your mouth, and commingle with flavors. There are several reasons for a wow factor. Brown Butter. Caramel Chips and Butterscotch Chips and last, Sea Salt. WOW. I made them for a party and they were gone. Everyone loved them. I made these for a 9 x 13 pan. You can cut them in half and make an 8 inch pan. They will taste great either way

Salted Caramel Scotch Blondies

adapted from chelseasmessyapron.com

Ingredients

1 cup (2 sticks) butter

1 1/2 cups brown sugar

2 large eggs

2 tablespoons milk

1 teaspoon vanilla extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup caramel chips

1 cup butterscotch chips

Directions

Preheat oven to 350 degrees. Line a 9 x 13 pan with foil. Spray for cooking spray and set aside

Heat your skillet to medium heat. Add butter and watch until melted. The butter will foam, stir regularly, to keep from boiling over. The butter will gradually start to brown. DO NOT let it burn. Or you will be starting over. Yummy brown bits will form, when you smell a nutty flavor, it will be done. 

Pour the brown butter into your mixing bowl. Add your brown sugar and mix. Beat in eggs, milk and vanilla extract. Slowly add your flour, baking soda and sea salt until just incorporated. 

Spread about two cups of the mixture into your prepared pan. Sprinkle with the caramel chips. Then sprinkle with the butterscotch chips. Gently spread the REMAINING batter over the chips. The mixture will spread. 

Bake for 25-30 minutes. Until just slightly browned. Cool on a wire rack. Cut and serve

The browned butter batter will be a nice light blondie color

Add your caramel chips and then the butterscotch chips next

Cool and cut into pieces. 

The combination of flavors will rock any one's world and melt a sour heart

Soft tidbits of pure heaven.

Brown Butter, White Chocolate & Pecan Cookies

Today is one of my sister's birthday. She lives in Florida. I really wish I could hang out with her and eat cake, or cookies or pie. When we were younger, my Mom would make Triffle for her birthday. (Each one of us has our favorites.) Strawberries were still in season, homemade vanilla pudding and whipping cream. And Cake.  OMG amazing. Such a simple dessert could be SO showy and delicious. My Mom always used this big glass vase on a tall pedestal for this dessert. It did make a birthday special.

I have not made anything showy in awhile. Between cookies and bars for my Sweets business, a day job, and taking a Wilton Cake decorating class, my days buzz by. I am on the third level of classes from Wilton. Fondant. I was not sure I would like this class, but I like the creative side of it. I am working on Calla Lillys, Roses and Carnations.  I really like. I still like the taste of butter cream frosting, but fondant is just fun.

I have two trays to make for customers for Friday. About a month ago, I came across this recipe. It is amazing.  I love brown butter in anything. The dough is delicious and the cookies just melt in your mouth. These are a very bad habit. Even if I sell them all, there is always 1 or 2 left behind

The combination of brown butter, toasted pecans and white chocolate. The flavors just meld together and burst in your mouth with deliciousness. The recipe goes together quickly and they always set up nicely. I have made at least five batches of these cookies, always the same. YUMMY.

Brown Butter, White Chocolate & Pecan Cookies

adapted by coffeeandcrumpets.com

Ingredients

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside

To make the Brown Butter. Place both sticks of butter in a saucepan on medium to low heat. As the butter melts, swirl around in the pan. The butter will bubble and foam up. Continue to swirl and stir. Brown bits will start to form and a nutty smell will fill your kitchen. Do not let it burn, just brown. 

In a container, add both sugars and pour in brown butter. Mix together. Let cool completely. It can be made the night before. Chill for 1 - 24 hours. If made the night before, please refrigerate.

Mix the flour, baking soda and salt together in a bowl. Set aside.

In a stand mixer with a paddle attachment, add brown butter and sugar mixture. Mix for 2 -3 minutes until nice and smooth. Add one egg at a time, beating after each one. Add vanilla extract and just mix. Add the flour mixture to batter and mix until just incorporated. Fold in the white chocolate chips and toasted pecans until evenly distributed.

You can then chill the dough again if you want. I love the flavor of dough. Just like my chocolate chip cookies, this is a three day dough. You do not have to do that, if it does not work for your schedule.

Using a cookie scoop, place dough on the prepared baking sheets.

Bake for 8-10 minutes. The should just be golden around the edges. 

Cool on baking sheet for 5 minutes and then transfer onto a rack to cool  

I am always tempted to just eat the cookie dough

Lovely cookies that spread just so.

I believe my husband ate all of these.

I really recommend these cookies for any occasion, especially a birthday. 

A perfect combination of flavors.