Once I got it into my head that I wanted to make apple butter blondies, there was no stopping me. What can I say? I’m really stubborn. It’s both a blessing and a curse.
Anyway, this weekend I went through an entire box of brown sugar, a pound and a half of butter, a dozen eggs, and the better part of a jar of apple butter in my quest. The first batch was too soft (it ended up being a delicious apple cake, but that’s not what I wanted), the second batch wasn’t apple-y enough and tasted way too healthy, the third batch was delicious and buttery, but just a little bit too greasy. The fourth batch? Perfection.
Way back this spring, I was asked to create a few recipes using some new Betty Crocker/Hershey’s mixes. I’ve been waiting pretty impatiently to be able to share them with you. Do you know how terrible it is to make something this good but have to keep the recipe to myself for months? Almost as bad as waiting for the mixes to start appearing on store shelves so I can make them again myself. They’re out now though, so phew!
Because these cookies? It’s honestly a little embarrassing how quickly the two of us polished off the whole batch. I’m not sure they even lasted 24 hours.
We had a dark, rainy day earlier this week that left me wanting nothing more than to curl up with a big mug of tea and honey. There’s something so cozy and comforting about those flavors together. I’m not quite ready to make the switch back to warm beverages though – I’m still firmly in summer mode – so I came home and whipped up this light, fluffy buttercream instead.
Tea and honey buttercream. I’m not sure why it’s taken me 30 years to come up with that idea, but it’s DELICIOUS! I sandwiches mine between oatmeal cookies that came in my last shipment from Walkers (how cute are those little minis?!) for the perfect little sweet bites.