Butterscotch Chobani Pumpkin Blondies

Apparently the GF’s sweet tooth has been acting up more than normal this week. I knew the anticipation of the weekly Sunday trip to 16 Handles wasn't going to be enough to keep it in check when I got an email from her asking if we could make this over the weekend. When we had all the ingredients, she told me she wanted to make them all on her own. Now these weren't by any means difficult to make, but as I've said earlier, she does not cook or bake much of anything. She followed the directions, measured everything properly and stayed focused…a main problem for her. And to her credit, they came out great. Go GF, go.

And yes, we still went to 16 Handles on Sunday. Stop judging.

INGREDIENTS:
- 2 1/3 cups of all purpose King Arthur’s flour
- 2 teaspoons of pumpkin pie spice
- 1 tablespoon of ground cinnamon
- 1 teaspoon baking soda
- 1 tablespoon flax seed meal or wheat germ (The GF told me this ingredient wasn’t necessary but she has no idea why; nonetheless, we skipped it and I did confirm online that it wasn’t a key ingredient)
- 1 teaspoon salt
- 1 stick of butter, softened (half of a cup)
- 1/4 cup of Chobani vanilla yogurt (The GF thinks the yogurt was a great addition in this recipe because it kept the blondies moist)
- 3/4 cup of white sugar
- 3/4 cup of light brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 -15 ounce can of pumpkin puree
- 1 1/2 cup of butterscotch chips (You can use peanut butter chips or chocolate chips too)

DIRECTIONS:
Preheat your oven to 350 degrees. Spray your 13×9 pan with flour baking spray or line it with parchment allowing the paper to hang over so it’s easier to remove.

In a mixing bowl combine flour, pumpkin pie spice, cinnamon, baking soda, flax and salt. Whisk to combine. In your stand mixer*, paddle attached, blend butter, Chobani and sugars. Then incorporate egg and vanilla. Next beat in the pumpkin puree. Once blended, turn the speed to low and slowly, in thirds, incorporate the flour mixture. Scrape down the side of the mixing bowl as needed. Then add the chips. Stir with a spoon to avoid breaking them down. Then pour your batter into your prepared pan. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool before removing and slicing.

*New York City livin’ doesn’t really allow us the space to have a stand mixer so we mixed all by hand – it’s fine.

Source: http://kneadtocook.com/?p=2214

About Me: http://zacksmithishungry.blogspot.com/2012/09/about-me.html