October 9, 2009, is when it all started; I sat down to write my very first post. I wasn’t quite sure what to write about since blogging didn’t come easy to me until a few months later. In the past one year, I have learned so much about blogging, photography, and a few cooking tips along the way. Blogging has enriched my life in so many ways, it keeps me happy and keeps me engaged, a hobby that I am so passionate about. I want to take this time and thank all the readers of Honey, What’s Cooking for their inspiring comments and feedback along the way. I hope you will continue on this journey with me in the coming years. THANK YOU ALL!!!
Today my husband, my friend (Marian), and I headed to Palisades Interstate Park in North Jersey for what we thought would be a scenic trip. We were in the hopes of seeing the leaves change color, however we may have showed up a few weeks too early.
We had a chance to see the George Washington Bridge up close; it really wasn’t as high as I thought it would be. Isn’t it so pretty?
Here is a view of Uptown Manhattan from North Jersey.
After a short hike, the 3 of us headed back towards the city and felt an instant urge of fried chicken. We pulled over at a service area and I indulged in Nathan’s Fried Chicken, just in case you were wondering, Nathan’s beats out Popeyes, anyday! I haven’t had fried chicken in sooooooo long, man I missed it. Well, since it is my blog’s 1 year anniversary, today was all about treats. 🙂
In honor of Honey, What’s Cooking 1st anniversary, I decided to make Pumpkin Chocolate Chip Blondies. I had an open can of Libby’s Pure Pumpkin in the fridge, and thus Pumpkin Blondies was an obvious choice.
TELL ME: During the fall, where do you go to see the leaves change colors?
NUTRITION: Pumpkin is rich in Vitamin A and Fiber. Semi-Sweet Chocolate Chips contain a good amount of Antioxidants.
MODIFICATIONS I MADE:
- Based on Martha Stewart’s Pumpkin-Chocolate-Chip Squares recipe, I modified the recipe to use 3/4’s of the recipe. Thus all calculations below are based on 3/4’s of the recipe.
- 3/4’s of the recipe calls for 1 1/2 sticks (12 tbsp) of butter… this is way too much, instead I used half the amount which is 6 tbsp.
- I used 1 cup of Pure Pumpkin, I really should have used 3/4 of a cup. This probably made the recipe more cake-like. Since I cut out some of the butter, I was trying to increase the pumpkin.
- Instead of using 1 cup + 2 tbsp of semi-sweet chocolate chips, I used 3/4 cup of semi-sweet chocolate chips. I thought this amount was more than enough.
- I used 1 egg instead of using 3/4 of an egg. Next time I would consider using 3/4 of an egg to obtain a more chewy texture.
- I used 1 cup of Whole Wheat Pastry Flour and 1/2 cup of White Flour. This adds a bit more fiber to the blondies.
APPROXIMATE NUTRITION PER SERVING (yields 20 squares)
- Calories: 148 cals
- Fat: 6.4 g
- Saturated Fat: 3.7 g
- Carbs: 27 g
- Protein: 2 g
- Fiber: 1.3 g
PUMPKIN CHOCOLATE CHIP BLONDIES (REDUCED FAT) (inspired by Martha Stewart )
~ yields 20 squares @ 350 degrees using a 9″ x 13″ baking tray
- Bob’s Red Mill Whole Wheat Pastry Flour – 1 cup
- All Purpose White Flour – 1/2 cup
- Pumpkin Spice – 3/4 tbsp (or use 1/2 tsp cinnamon, 1/8 tsp ginger powder, 1/8 tsp nutmeg)
- Baking Soda – 3/4 tsp
- Salt – 1/2 tsp
- Unsalted Butter – 6 tbsp (room temperature)
- White Sugar – 1/2 cup
- Brown Sugar – 1/2 cup
- Egg – 1
- Vanilla Extract – 1 1/2 tsp
- Libby’s Pure Pumpkin – 1 cup
- Ghirardelli Semi-Sweet Chocolate Chips – 3/4 cup
1. Preheat oven to 350 degrees.
2. Grease a 9″ by 13″ baking tray with butter or cooking spray.
3. In a medium bowl, combine the dry ingredients… whole wheat pastry flour, white flour, pumpkin spice, baking soda, and salt. Mix and set aside.
4. In another bowl, cream the butter and sugar on medium-high until smooth.
5. Add an egg and vanilla extract. Combine.
6. Add pure pumpkin and combine. This mixture may appear curdled, this is normal.
7. Add the dry ingredients and mix until combined. DO NOT OVERMIX.
8. Fold the semi-sweet chocolate chips.
9. Pour batter into the baking tray.
10. Place in the oven and bake for 30 minutes and until a toothpick comes out clean. Martha Stewart’s recipe calls for 35-45 minutes, this is based on her measurements. I lowered my measurements and the amount of butter, so mine baked in 30 minutes exactly.
11. Cool and cut into 20 squares.
OVERALL RATING: 3 / 5
The Pumpkin Chocolate Chip Blondies have an overall average-good flavor, the spice mix is not dominating at all, and the pumpkin flavor is obvious, but not overpowering. The blondies were more cake-like, and I prefer chewier blondies. I’ll have to work on perfecting the texture. The blondies were moist and did not feel greasy at all. I was able to reduce the fat by 41% which is huge, by doing so, I don’t believe these blondies lacked flavor. I gave these blondies a 3 based on its texture, as I said, I was hoping for chewier blondies. In addition, the moistness seemed to disappear a day later, so if you make these, eat them within 24 hours. TIP: If you prefer nuts in your blondies, some walnuts would taste great in these blondies.
Texture: Personally, I wasn’t too happy with the texture of these blondies, these felt more cake-like. I’m not quite sure what I can add or remove to achieve a more chewy texture… suggestions welcome, PLEASE!
Moistness: These blondies were very moist initially, and this is due to the amount of butter and pumpkin puree in the recipe. Since I removed some of the butter, I added a 1/4 cup more of pumpkin puree. After a day these blondies tasted like dry cake which sucks because the recipe has 6 tbsp of butter, how did that happen? I’ll have to find other recipes… suggestions welcome.