{"id":5692,"date":"2014-02-19T15:15:38","date_gmt":"2014-02-19T21:15:38","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5692"},"modified":"2014-02-19T15:15:38","modified_gmt":"2014-02-19T21:15:38","slug":"cream-cheese-pecan-blondies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/02\/19\/cream-cheese-pecan-blondies\/","title":{"rendered":"Cream Cheese &#038; Pecan Blondies"},"content":{"rendered":"<p>More than a few food bloggers I&#8217;ve read in the last couple of days have mentioned being done with chocolate. \u00a0After Valentine&#8217;s Day I was in the same boat. \u00a0And while I had the desire to bake something sweet and delicious I knew I needed to steer clear of cocoa. \u00a0These blondies were the perfect compromise.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5696\" alt=\"creamcheesepecanblondies\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies.jpg?resize=858%2C1282\" width=\"858\" height=\"1282\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies.jpg?resize=200%2C300 200w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies.jpg?resize=685%2C1024 685w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>I love blondies, maybe, just maybe more than I love brownies, but it depends so I can&#8217;t say for sure. \u00a0These blondies have a cream cheese swirl and pecans to make them even more delicious. \u00a0The top and edges get crispy and crunchy while the inside stays moist and chewy. \u00a0It&#8217;s a glorious combination.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5699\" alt=\"creamcheesepecanblondies4\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies4.jpg?resize=858%2C722\" width=\"858\" height=\"722\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies4.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies4.jpg?resize=300%2C252 300w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>You can substitute walnuts for the pecans, or leave the nuts out altogether if you&#8217;re just not a fan of nuts or if you have an allergy. \u00a0The blondie batter can even be used on its own without the cream cheese. \u00a0You could mix in white or dark chocolate chips, toffee, or whatever you&#8217;d like. \u00a0The recipe calls for cake flour, and while I think all purpose would be OK, I haven&#8217;t tried it out. \u00a0Let me know if you come up with any spectacular combinations!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies6.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5701\" alt=\"creamcheesepecanblondies6\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies6.jpg?resize=858%2C574\" width=\"858\" height=\"574\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies6.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies6.jpg?resize=300%2C200 300w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>These are wonderful on their own, but also quite nice with a scoop of vanilla ice cream. \u00a0But really, what\u00a0<em>isn&#8217;t<\/em>\u00a0nice with a scoop of vanilla ice cream? \u00a0&#8220;Enjoy!&#8221; says Betsy.<a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies7.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5702\" alt=\"creamcheesepecanblondies7\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies7.jpg?resize=858%2C612\" width=\"858\" height=\"612\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies7.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/creamcheesepecanblondies7.jpg?resize=300%2C213 300w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3>Cream Cheese &amp; Pecan Blondies<\/h3>\n<p>Adapted slightly from <a href=\"http:\/\/www.amazon.com\/More-From-Magnolia-Allysa-Torey\/dp\/0743246616\" target=\"_blank\">More from Magnolia<\/a>\u00a0Cookbook<\/p>\n<p><em>Ingredients<\/em><\/p>\n<p>Blondies<\/p>\n<ul>\n<li>1 1\/2 cups cake flour<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 1\/2 sticks butter, softened<\/li>\n<li>1 1\/2 cups brown sugar<\/li>\n<li>2 eggs, at room temperature<\/li>\n<li>2 teaspoons vanilla<\/li>\n<li>3\/4 cup chopped pecans, toasted<\/li>\n<\/ul>\n<p>Cream Cheese Topping<\/p>\n<ul>\n<li>6 ounces cream cheese (1\/3 fat is fine) softened<\/li>\n<li>3 tablespoons sugar<\/li>\n<li>1 egg yolk<\/li>\n<li>1 1\/2 tablespoons flour<\/li>\n<li>1\/2 teaspoon vanilla<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Preheat oven to 350\u00b0F. \u00a0Grease a 9&#215;13 inch pan and set aside.<\/li>\n<li>Whisk together flour, baking powder and salt in a small bowl and set aside.<\/li>\n<li>Beat butter and sugar together in a large bowl until well combined and light in color, 2-3 minutes.<\/li>\n<li>Beat in the eggs, one at a time, scraping down the bowl as needed. \u00a0Then mix in vanilla.<\/li>\n<li>Add in the four mixture and mix to combine, then fold in pecans. \u00a0Pour into the prepared pan and spread evenly.<\/li>\n<li>In a medium bowl beat cream cheese and sugar well. \u00a0Add in the egg yolk, flour and vanilla and mix well.<\/li>\n<li>Drop cream cheese mixture in heaping spoonfuls onto the blondie batter. \u00a0Use a knife to swirl the cream cheese through the batter without totally mixing it in.<\/li>\n<li>Bake for 35-40 minutes, until top is beginning to brown and cake tester inserted into the blondies comes out with just a few crumbs.<\/li>\n<li>Let cool to room temperature before cutting OR let cool for 20 minutes at room temperature then pop them in the fridge for half an hour before cutting.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2014\/02\/19\/cream-cheese-pecan-blondies\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>More than a few food bloggers I&#8217;ve read in the last couple of days have mentioned being done with chocolate. \u00a0After Valentine&#8217;s Day I was in the same boat. \u00a0And while I had the desire to bake something sweet and delicious I knew I needed to steer clear of cocoa. \u00a0These blondies were the perfect [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[17,3],"tags":[46,130,198,917],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1tO","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5692"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=5692"}],"version-history":[{"count":8,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5692\/revisions"}],"predecessor-version":[{"id":5708,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5692\/revisions\/5708"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=5692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=5692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=5692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}