Friday, January 6, 2012

Sopapilla Blondies

Sopapillas have always been one of my favorite desserts. I adore the cinnamon and sugar topped buttery goodness. The drizzle of honey on the top just adds to the sweet deliciousness. I rarely order them though when I'm in a restaurant that has them. I suppose I make so many desserts at home I just don't usually want to order them in a restaurant. One of my favorite tasks is to come up with recipes for desserts or breads in restaurants or even stores sometimes. 

I've been working on the Rosemary bread from Macaroni Grill for a while now. I've come close but it still needs tweaking. I could eat the entire loaf myself though, yum! I am also a fan of changing the recipe up a little though to get something with the same flavor profile but a different product. For these I made a buttery cinnamon blondie, sprinkled it with sugar, and drizzled them with honey. 
This recipe is in the Linky Party over on Sweet as Sugar Cookies for Sweets for Saturday.  

Sopapilla Blondies
Makes about 15 - 1 ½” squares

- ½ stick butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 whole egg
- ½ cup + 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon cinnamon

- 2 teaspoons sugar
- teaspoon cinnamon
- 1-2 tablespoons honey

1. Preheat oven to 350F.
2. In a mixer, blend together butter and sugar until mixed well.
3. Add vanilla and egg, mix until blended.
4. Add flour, salt and cinnamon, mix until just blended.
5. Scoop about 1 tablespoon into each cavity in a lightly greased pan.
6. Mix together the 2 teaspoons of sugar and teaspoon cinnamon. Sprinkle evenly over the batter in the pan.
7. Bake for 15-17 minutes, or until light golden brown.
8. Cool on rack in pan for about 10 minutes. Remove from pan to cooling rack.
9. Drizzle with honey before serving.

Printable recipe
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