I LOVE TO BAKE AND BUILD THINGS!
YIELD & TASTE
These bars are a perfect treat for fall! The base of the Blondie is a soft cakey texture, topped with slightly crunchy and moist apples and a sweet maple syrup cinnamon glaze.
This delicious fall themed recipe is baked in a 13" x 9" pan and can easily yield about 28 bars (cut into 4 x 7 squares) or even more if you cut them smaller.
MAPLE CINNAMON GLAZE INGREDIENTS
MAKE THE BLONDIE
MAKE THE CINNAMON APPLE TOPPING & BAKE
MAKE THE MAPLE SYRUP CINNAMON DRIZZLE TOPPING
After the base of the Blondies has been removed from the oven, let them cool for a while before you make the topping.
Overall, I was very satisfied with how the bar turned out! That being said, I wish the base was more of like an ooey-gooey brownie rather than a cake like texture; I'll have to see if I can make that happen next time I make these.
Additionally, I think these bars would benefit from some chopped pecans or walnuts to add a little bit more crunch. I bet some candied pecans or walnuts on top would be delicious.
I found this recipe on The Half Baked Harvest Blog.
INTRODUCTION: ALMOST TASTES LIKE IT CAME FRESH FROM THE GROUND
Having traveled to Iceland many times, I can confidently say that one of my favorite experiences is eating fresh sweet rye bread that has been geothermally baked in the earth; while it is still warm, the slices are covered in butter and can be accompanied by smoked salmon. If you ever find yourself in Iceland, you should visit Laugarvatn Fontana and have some of this delicious bread yourself!
Traditionally, in areas that have high geothermal activity, one can find boiling water just a few inches beneath the surface of the soil. At Laugarvatn Fontana, the bread is prepared, put in a metal pot, wrapped generously in plastic wrap and placed in the ground for roughly 24 hours before it is dug up to be enjoyed. Unfortunately, I don't think I would be able to follow the genuine recipe and bake this bread in the ground, but I did find an excellent recipe that does this amazing sweet bread some justice. Link Below.
The recipe below will yield one 9" loaf of sweet rye bread that can easily serve a group of 20 or more people. The bread is very dense and sweet, almost like a cake. Usually, I will cut a larger slice through the loaf and then cut this into 4 smaller pointed slices. These smaller servings are perfect and easily shared / enjoyed.
PREPARE TO BAKE
MAKE THE DOUGH
To store the bread, I gently wrap it in plastic wrap or aluminum foil and place it in the refrigerator. The next time you would like some bread, take the loaf out of the refrigerator, slice it, microwave it to warm it up, and enjoy.
The original recipe I used is shown below:
My Mom and I were looking for something simple and easy to bake together, and we came across this interesting recipe from Trisha Yearwood. The recipe is super easy and results in a bunch of highly delectable and easily shareable bars of peanut butter and chocolaty goodness!
You can find the original recipe here:
I found that the recipe makes about 24 or so bars.