Candy Bar Blondies

I bought so much clearance Halloween candy last year that I can't possible buy anymore this year.  The self control is off the charts. 

Candy Bar Blondies
From Joy the Baker
https://joythebaker.com/2020/10/candy-bar-blondies/

The best way to bake with this year’s Halloween candy. 

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted until browned then cooled slightly
• 1 cup (200 grams) lightly packed light or dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup (127 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/2 cups chopped Halloween candy of your choosing

Instructions

1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8 or 9-inch square baking pan with nonstick cooking spray . Line with parchment paper, leaving two flaps hanging over the edges of the pan. Lightly grease the parchment paper. Set aside.
2. In a medium bowl, whisk together browned butter and sugar. Mixture will be grainy. That’s ok.
3. Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes. Whisk in vanilla extract.
4. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Add all at once to the butter and sugar mixture. Stir until just incorporated. Mixture will be fairly thick. Fold in 1/2 cup  of chopped candy.
5. Spread batter into prepared pan. Top with remaining candy. Bake for 20 to 27 minutes, or until a skewer inserted in the center of the brownies comes out clean. Brownies will be golden brown and appear dry across the top.
6. Remove from oven and allow to cool for at least 20 minutes before removing from the pan and slicing into 9 pieces. Brownies will keep, well wrapped at room temperature, for up to 4 days. They’re very popular as offerings to neighbors. 

Notes

•  This recipe can be made gluten-free using a 1-for-1 gluten-free flour blend. 

•  This recipe can be doubled and baked in a 9×13-inch pan.  Increase the bake time to 30-37 minutes. 

Find it online: https://joythebaker.com/2020/10/candy-bar-blondies/

Pumpkin Muffins

I always buy plenty of Libby pumpkin on clearance after Thanksgiving.   You never know when you will need that pumpkin pie. 

Libby's Pumpkin Muffins

Recipe Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice (I recommend milk, buttermilk or sour cream)

Cooking Directions:

1. Preheat oven to 350°F (175°C). Paper-line or grease 30 muffin cups.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with sugar.
   
3. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Makes 30 muffins.

For 72 Mini Muffins: Prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.

For 12 Jumbo Muffins: Prepare as above; filling 3/4 full. Bake for 33 to 36 minutes.

Nutritional Information Per Serving (1/30 of recipe): Calories: 170 Calories from Fat: 40 Total Fat: 4.5 g Saturated Fat: 1 g Cholesterol: 30 mg Sodium: 210 mg Carbohydrates: 30 g Dietary Fiber: 1 g Sugars: 21 g Protein: 2 g.

https://www.verybestbaking.com/libbys/recipes/libby-s-pumpkin-muffins/