Although I pretty much eat an apple every day of the year, sometimes two, I do know how much apples represent fall. (Let’s not talk about how it feels instead like winter.) Biting into a crisp apple reminds me of the freshness fall air seems to carry; an apple’s hue signalling my rosy fall cheeks.
To celebrate the birth of a friend’s new baby, I went looking for a portable, hand-held apple dessert. Not wanting to make a cookie or a cupcake, I tried to find a suitable bar. Having become a fan of blondies, I was drawn to Joanne’s apple ones. How surprised was I to find out that they originated on the Robin Hood site! I feel like every Canadian kid grew up with a bag of Robin Hood flour in their cupboard.
Anyway, these blondies were definitely more of a cake-like blondie than a chewy cookie-like one. The chunks of apple served as happy surprises, and the icing was just sweet enough to lend a bit of decadence. They stored like a dream when I made them ahead of time, icing and all.
Yes, so they were made in honour of a birthday and are now being shared on our birthday—Cream & Sugar turns three today!
Thank you for reading our culinary adventures and for your ongoing support.
xoxo
Apple Blondies with Caramel Icing
Adapted from robinhood.ca
1/3 cup butter, softened
1 cup brown sugar, packed
1 egg
1/2 tsp vanilla
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup apple, peeled, cored, chopped
Icing:
1/4 cup butter
1/2 cup brown sugar, packed
2 tbsp milk
1 cup icing sugar, sifted
To make blondies, cream butter and brown sugar in a bowl until smooth. Add the eggs and vanilla and mix well. Stir in the flour, baking powder, salt, apples and nuts. Stir until thoroughly combined. Spread batter in a greased 8″ x 8″ baking pan. Bake at 350 degrees for 25 to 30 minutes, or until set and golden. Let cool slightly before icing.
To make icing, melt the butter in a saucepan, then add the brown sugar and milk and bring the mixture to a boil. Remove from heat; let cool and stir in the icing sugar. Spread onto cooled blondies. Cut into squares and serve. Store in an airtight container.
5 comments
Jeremy says:
Nov 22, 2011
Ah, they grow up so fast. Congratulations on the milestone!
Viv says:
Nov 22, 2011
happy birthday!!! here’s to more yummy posts!
cream says:
Nov 22, 2011
Thanks guys!
Lou says:
Jan 25, 2012
Happy belated birthday.
If I may, I’ve noticed you’ve cut the original recipe in two but you forgot to mention the nuts in your ingredient list. (1/4 cup right?)
cream says:
Jan 25, 2012
Ha! Was not my birthday and I never added any nuts.