Can you believe it's already November? We're already halfway through the 12 Weeks of Christmas Cookies and time is flying by. I'm still sticking with my spice theme and so this week, I chose to make these Citrus Ginger Blondies that I saw on Redpath Acts of Sweetness.
Imagine, chewy bars with three kinds of zest, three kinds of juice, and a combo of four spices. Really, you can't go wrong with that. One taste of the batter (before adding the eggs of course) and I had a feeling these were going to be something special. Then, one whiff of that glorious aroma when they came out of the oven and I couldn't wait try them. The blondies are a little on the cakey side, but I think chilling them would make them more blondie-like. Not that I'm complaining because the taste is out of this world. The flavors combine beautifully and the candied ginger is definitely a must. I also sprinkled a little raw sugar on top which gave it a yummy, crisp crust.
The creators of these blondies suggested topping them with cream cheese icing but it's not necessary cause they are plenty good without it. Of course, a little extra indulgence never hurt anyone, especially during the holidays, so frost away if you want. Tis the season after all.
Citrus Ginger Blondies (Redpath Acts of Sweetness)
1 1/3 cup all-purpose flour(
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup butter
1/4 cup + 3 tablespoons granulated sugar
3/4 cup + 2 tablespoons brown sugar
2 teaspoons vanilla extract (I used vanilla powder)
1/4 cup candied ginger, chopped
2 tablespoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Juice and zest of 1 lemon, 1 lime, and 1 orange
1/2 - 1 Tbsp. raw sugar (for sprinkling)
Preheat over to 350F.
Cream butter in a mixer until light and fluffy. Add sugars and beat until well combined. Add eggs one at a time and beat until fluffy. Add the vanilla.
Add the candied ginger, zest, and juices from the lemon, lime, and orange. Combine the flour, baking powder, salt, and spices. Add the dry ingredients to the wet ingredients and beat until just combined. Spread the batter into a greased 8x8" pan. Bake for 25 min. (mine took 40 min.).
Note: If you want, you can sprinkle the top with the raw sugar about halfway through the baking time (i.e. when the batter is about halfway set).