I’ve heard people say that children grow up in an instant.

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You’re cradling your baby gently in your arms one moment, and the next, they’re dashing about on their own, a whirlwind of childhood glory.  Before you know it, they’re all grown up and independent and on their own, navigating the world as young adults.

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Or so I hear.  I’m still in the navigation stage myself, and I’m not really ready to drop anchor and tether myself to a human baby who will grow up too fast just yet—my rabbit baby fills the void in my heart for something cute and cuddly, and she makes A LOT less noise (but just a little less mess.)

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Still, it’s hard for me to believe that she’s already 3 years old this month.  I can remember the day, 3 autumns ago, when we were aimlessly cruising through the rabbit exhibit at the Topsfield Fair and realized that some of the bunnies were for sale.  When our eyes settled on this little girl, we knew we wanted to take her home, despite the fact that neither of us had owned a rabbit before.

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A terrible breed standard, but oh so cute to me!!

This month, we celebrate another year with this little (and currently molting) ball of fluff, with yet another carrot-cake inspired dessert.  I think I’m running out of ways to re-interpret carrot cake into different forms, but this manifestation is definitely a winner!

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I had to delay making it a bit since the recipe calls for browned butter and we just got our gas line up and running last week.  I guess I could have made it with plain, melted butter, but to me, that just wouldn’t fly.

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These chewy, white chocolate studded carrot cake blondies are amazing—deeply flavored by nutty brown butter and warm spices, and the cream cheese frosting is to die for.

Izzy even got some on her whiskers…Happy Monday!

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Two Years Ago: Peanut Butter Hummus

One Year Ago: Chinese Tea Eggs

White Chocolate Carrot Cake Blondies with Cinnamon Cream Cheese Frosting

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes 12 servings

Ingredients

  • FOR THE BLONDIES:
  • 1 stick unsalted butter, melted until browned and cooled slightly
  • 1 ½ cups brown sugar
  • 1 Tbsp vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 ½ cup carrots, peeled and grated
  • 1 ½ cups all purpose flour
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup white chocolate chips
  • FOR THE CINNAMON CREAM CHEESE FROSTING:
  • 2 Tbsp unsalted butter, softened
  • 6 oz cream cheese, softened
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees (F). Spray a 9x9" inch baking pan with cooking spray; set aside.
  2. In a medium bowl, whisk together the flour, ground ginger cinnamon and salt. (Or dump everything in the bowl and give it a few stiff shakes to incorporate.)
  3. In a large bowl, cream the brown sugar and browned butter until well combined.
  4. Add the egg, egg yolk, and vanilla and beat until light and fluffy.
  5. Carefully stir in dry ingredients until incorporated, then mix in the carrots and white chocolate chips.
  6. Scrape the batter into your prepared pan, spreading evenly.
  7. Bake for 26-30 minutes, or until the edges are just golden brown and a toothpick inserted into the middle comes out clean. Remove form oven and set on a wire rack to cool completely.
  8. While the blondies are cooling, make your frosting.
  9. Beat the cream cheese and butter together in a medium bowl until super smooth and no clumps of butter or cream cheese are visible.
  10. Mix in the vanilla and cinnamon, then add the powdered sugar 1 cup at a time, mixing until smooth after each addition.
  11. Once the bars have cooled completely, spread the frosting evenly over top, then cut and serve. Store extras in an air-tight container in the fridge for up to a week.
http://www.bashfulbao.com/2014/07/white-chocolate-carrot-cake-blondies-cinnamon-cream-cheese-frosting/

Adapted from Baker By Nature

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