Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
National Blonde Brownie Day and National Pie Day in one weekend?! Yes, please! Try our line up of sweet recipes in recognition of these treats.
Cloud Candy Pie (courtesy of Tasty.co)
Ingredients
24 graham crackers, crushed
12 tablespoons unsalted butter, melted
5 oz instant vanilla pudding mix
2 ½ cups heavy cream
½ cup chocolate candy pieces
whipped cream, for serving
Directions
Line a baking sheet with parchment paper.
In a medium bowl, mix together the graham cracker crumbs and butter until fully incorporated.
Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip until light and fluffy, about 5 minutes.
Spread the pudding over the crust and top with the candy pieces.
Slice into 12 bars and serve with a dollop of whipped cream.
Milk and Cereal Brownies and Blondies (courtesy of Tasty.co)
Ingredients
nonstick cooking spray, for greasing
BLONDIES
½ cup brown sugar
1 ½ sticks unsalted butter, melted
2 large eggs
1 box yellow cake mix
BROWNIES
1 box brownie mix, batter prepared according to package instructions
TOPPING
3 tablespoons cold water
1 tablespoon gelatin powder
12 oz cream cheese, room temperature
¼ cup granulated sugar, plus 1 tablespoon
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 ½ cups heavy cream, divided, plus 3 tablespoons
1 cup fruit flavored rice cereal, crushed, plus 1 cup, whole
2 tablespoons cocoa powder
2 cups peanut butter and chocolate - flavored cereal
Directions
Preheat the oven to 350°F (180°C). Grease 2 9 x 13-inch (22 cm x 30 cm) baking pans with nonstick spray and line with parchment paper.
Make the blondies: In a large bowl, combine the brown sugar, melted butter, and eggs. Mix with an electric hand mixer on medium speed until combined. Add the yellow cake mix and mix on low speed until just combined. Pour the batter into a prepared baking pan and spread evenly.
Make the brownies: Pour the brownie batter into the remaining prepared baking pan and spread evenly.
Bake for 28–30 minutes, or until the blondies are golden brown and slightly crackly and a toothpick inserted in the center of the brownies comes out mostly clean with a few moist crumbs. Let cool completely.
Make the topping: Add the cold water and gelatin powder to a small bowl. Mix with a fork to combine. Set aside while you whip the cream.
In a large bowl, combine the cream cheese, granulated sugar, salt, and vanilla. Mix with an electric hand mixer on medium-high speed until smooth, about 3 minutes.
With the mixer running on low speed, slowly stream in 2½ cups (600 ml) of heavy cream. Once the cream has been incorporated, continue mixing on high speed for about 2 minutes, or until light and fluffy.
Microwave the remaining 3 tablespoons of heavy cream for 15 seconds, then pour on top of the gelatin mixture. Stir with a fork just until the gelatin dissolves.
Add the gelatin mixture to the whipped cream, then whip on high speed for 2 minutes.
Assemble the blondies: Pour half of the whipped cream mixture over the cooled blondies and spread evenly. Sprinkle the crushed fruit cereal over the cream, then top with the whole fruit cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
Assemble the brownies: Pour the remaining whipped cream over the cooled brownies and spread evenly. Sift the cocoa powder over the cream, then top with the peanut butter and chocolate-flavored cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
To serve, remove the chilled blondies and brownies from the refrigerator. Lift from the pan and onto a cutting board, then cut each into 12 pieces.
Apple Pie Crumb Blondies (courtesy of Tasty.co)
Ingredients
CRUMBLE
½ cup butter, cold and cubed
¼ cup brown sugar
¼ cup sugar
½ teaspoon cinnamon
1 cup flour
BLONDIES
1 ¼ cups flour
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup maple syrup
1 egg
1 tablespoon vanilla extract
2 apples, cored, seeded, and diced
1 tablespoon lemon juice
Directions
Preheat oven to 350˚F (180˚C).
In a bowl, add the butter, brown sugar, sugar, cinnamon and flour. Use a fork incorporate all of the ingredients until a coarse crumb forms. Chill until ready to use.
In a bowl, add the flour, cinnamon, nutmeg, salt, and baking soda, stir to combine.
In a large bowl, add the butter, sugar, and maple syrup. Whisk until fully incorporated,
Add the egg and vanilla to the bowl with the butter and mix until fully incorporated.
Add half of the flour mixture, and mix until just combined. Add the second half of the flour mixture and mix until there are streaks of flour still showing, making sure to not overmix.
Pour the lemon juice over the apples then gently fold the apples into the batter.
Spread batter evenly into a greased 9-inch (23 cm) square cake pan.
Sprinkle crumble mixture over the top, creating different size crumble pieces by squeezing some small clumps together in your hands for varying texture.
Bake for 25 minutes, or until toothpick comes out clean, cover with foil the last 5 minutes to prevent the top from over baking.
Let cool for about 20 minutes, slice and serve.
Enjoy!