They come together quickly with simple ingredients and are always a favorite apple season treat!

Did I mention that September 17th is National Apple Dumpling Day?!!

This recipe has been around a long time and was always a favorite. I remember my work bff making them 20+ years ago in our office break room kitchen.

The ingredients stuck with me as well.

Apples, canned Crescent Rolls and Mountain Dew. Plus a good bit of butter, sugar and cinnamon!!

You can shake your head at these ingredients, but once you take a bite of the warm pastry wrapped apples swimming in a heavenly caramel sauce….you won’t judge!

Making the Salted Caramel Sauce

This is meant to be a rustic recipe. I mean the word ‘Easy’ is in the title so let’s not work too hard. For the sauce simply melt the butter with the sugars, vanilla and 1 teaspoon of cinnamon over medium-low heat, stirring occasionally. Remove from heat.

How To Assemble the Apple Dumplings

• Peel, core and cut apple into 8 wedges
• Open the crescent rolls and lay them out flat
• Place an apple at the wide end of each crescent roll
• Sprinkle with cinnamon and chopped walnuts
• Roll and place in buttered pie plate

• Pour caramel sauce over dumplings
• Pour Mountain Dew around the edges of the dumplings
• Bake at 350 degrees F. for 40-45 minutes until deep golden brown
• Allow to rest 5 minutes before serving with vanilla ice cream

I’m here to tell you that your kitchen will smell like a million bucks! Hell, your whole house will be swirling with the aromas of sweet baked cinnamon caramel apples.

You’ll want to serve these Salted Caramel Apple Dumplings in bowls, drizzled with the heavenly syrup and topped with vanilla ice cream and a sprinkle of chopped walnuts (if you like).

This is a recipe the whole family will love. It’s perfect for entertaining and can be partially prepped ahead. Wait to add the caramel sauce and Mountain Dew until just before baking.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy Salted Caramel Apple Dumplings

These Easy Salted Caramel Apple Dumplings are mouth-watering and delicious!! They come together quickly with simple ingredients and are always a favorite apple season treat!

Course Dessert

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 8 Dumplings

Author Libby with Lemony Thyme

Ingredients

• 1 Granny Smith apple peeled, core, and cut ito 8 wedges
• 1 8 count can crescent rolls I used Pillsbury Grands Crescents
• 1 stick salted butter (8 Tablespoons)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 teaspoons ground cinnamon or apple pie spice divided
• 6 ounces Mountain Dew or other lemon lime soda
• 1/4 cup chopped walnuts optional

Instructions

• Preheat oven to 350° F. Butter a pie plate or 9×9 baking dish.
• In a small saucepan, combine butter, brown sugar, granulated sugar, vanilla, and 1 teaspoon of cinnamon. Heat over medium-low heat, stirring occasionally until butter has melted. Remove from heat.
• Meanwhile, open crescent rolls and lay flat. Place an apple wedge at the wider end of each crescent roll. Sprinkle with cinnamon and a teaspoon of chopped walnuts and roll. Place into buttered pie plate. Repeat with remaining seven apple wedges.
• Pour caramel sauce over apple dumplings. Then pour Mountain Dew around the edges of pie plate. Bake for 40-45 minutes until dumplings are deep golden brown. Allow to rest for 5 minutes before serving. Delicious served with vanilla ice cream and chopped walnuts.

Notes

Recipe adapted from various versions across the internet.

The post Easy Salted Caramel Apple Dumplings appeared first on Lemony Thyme.

Our first attempt at making ice cream in a Ziploc bag was the night I discovered Thin Mints in the freezer.  It was late.  For some reason we decided we couldn’t have one without the other.  The ice cream was a success. 

Monday morning at the water cooler I shared my story and was surprised to learn how few of my coworkers had heard of this quick & easy process.  So I’ve decided to join the ranks of many who have posted these 5 simple steps.

Step #1 – Gather Ingredients

Gather Ingredients (cream, sugar, vanilla, Kosher salt, quart & gallon Ziploc bags, crushed ice, towel)

Step #2 – Mix Ingredients

Mix Ingredients (combine cream, sugar and vanilla in quart sized Ziploc bag, seal well and shake gently to combine.  Slide quart bag inside gallon sized Ziploc bag then fill with ice and add 1/2 cup Kosher salt).

Step #3 – Shake

Shake (I called Batman to help with step #3.  The ziploc bag with ice/salt gets very cold, I suggest rolling it in a bath towel, then twisting the ends creating handles).  Now click here and prepare to shake, shake, shake.  Shake Your Booty.  Do this for about 10 minutes.

Step #4 – Check Cosistency

Check Consistency (if too soft, keep shaking.  When desired consistency is achieved turn bag inside out and scrape ice cream into a freezer container.  Keep frozen until ready to use).

Step #5 – Enjoy!

Enjoy!  (now is when you can add mix-ins like crushed Thin Mints, or chocolate chips, or sliced strawberries to name a few.  Or you can serve Homemade Vanilla Ice Cream with warm Peach Buttermilk Cobbler (which is how our second attempt came to be).

The post Homemade Ice Cream In a Ziploc Bag appeared first on Lemony Thyme.

I set a calendar reminder for this food holiday because I knew it would be an opportunity to spend some time in the kitchen with Ella, my fun-loving, bright, kind and witty bonus-daughter who can hold her own in the kitchen. She’s 11. She’s a natural. And she makes banana bread like nobody’s business!!

We love quick breads and muffins. They are the perfect grab-n-go snack that’s easy to pack full of healthy goodness. We chose Dutch Apple Pie Muffins because Apple Pie is a favorite dessert in our house and the crumb topping on a Dutch Apple Pie just screams of muffin tops!!

We took our new favorite Pumpkin Morning Glory Muffin recipe and adapted it to create Dutch Apple Pie Muffins. By using equal parts Gluten Free Baking Flour and Old Fashion Oats ground into oat flour these muffins are gluten free with the most delightful texture and they are loaded with fresh apples.

The crumb topping is bursting with Apple Pie Spice aromas; cinnamon, nutmeg and allspice.

For the apples we used Honey Crisp because we wanted the natural sweetness since this recipe uses maple syrup or honey in place of cane sugar. You could certainly use your favorite variety.

We hope you’ll give these Dutch Apple Pie Muffins a try. They’ll be the perfect autumn-thyme treat smack during apple picking season. But we loved them equally as much today on National Muffin Day!

This morning we also agreed to recreate store-bought “Little Bites” to see if we could match their undeniable teenager attraction. Check back, we believe we have cracked the code.

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Dutch Apple Pie Muffins {Gluten Free}

Dutch Apple Pie Muffins bring a warm Apple Pie flavor with a crumb topping that just screams of muffin tops!!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

For the crumb topping

• 1/2 cup brown sugar packed
• 1/2 cup All-purpose Gluten Free Flour
• 1 teaspoon apple pie spice (recipe linked in post)
• 1/4 cup butter melted

For the muffins

• 3/4 cup Old Fashioned Oats ground into flour
• 1 cup All-Purpose Gluten Free measure for measure flour
• 2 teaspoons apple pie spice (recipe linked in post)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup applesauce
• 1/4 cup brown sugar packed
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 3 cups apples peeled and chopped, about 2 apples

Instructions

For the crumb topping

• In a small bowl, combine all crumb topping ingredients. Reserve.

For the muffins

• Preheat oven to 375° F. Grease or line muffin tin (12 standard or 6 jumbo).
• In a large bowl whisk together dry ingredients through salt. In a small bowl, whisk applesauce, brown sugar, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in chopped apples.
• Divide batter evenly into muffin cups. Sprinkle a couple tablespoons of crumb topping onto each muffin. Bake for 18-20 minutes (slightly less for standard size muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

The post Dutch Apple Pie Muffins {Gluten Free} appeared first on Lemony Thyme.

At a recent family reunion I discovered these luscious Salted Double Dark Chocolate Cookies.  They are rich, crispy on the edges yet soft on the inside, with a hint of sea salt.  Can you see that molten chunk of chocolate there?  It’s the ‘Double’ in this cookie’s name.

Besides how wonderfully delicious these cookies are, they’re super easy to make.  The dough comes together quickly and then can be baked or chilled or frozen.  I rolled the dough into a log and refrigerated it overnight.  However you can freeze the dough in 1-inch balls or in logs, that are sliced and baked according to your needs.  Like two a day for 18 days straight ;)

I actually baked all three dozen yesterday in my office break room so that I could share them at a Cookie Exchange Party last night.  Twelve of us each brought three dozen cookies and left with a beautiful assortment.

Whether you’re a chocolate lover like me and love the idea of having a treat tucked away in the freezer OR you’re looking for a new cookie to add to your holiday baking, these Salted Double Dark Chocolate Cookies are sure to please.

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Salted Double Dark Chocolate Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 3 dozen

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 4 ounces 60%+ bittersweet chocolate finely chopped
• 4 ounces 60%+ bittersweet chocolate roughly chopped (1/4-inch chunks)
• 1/2 cup unsalted butter 1 stick
• 1 1/2 cups sugar
• 2 large eggs beaten
• 1 tsp. vanilla
• 1/2 tsp. large flake sea salt

Instructions

• Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
• In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Reserve.
• In a small bowl, melt 4 ounces finely chopped chocolate with butter. Can either use the double boiler method over hot water or microwave at 50% power in 30 second intervals; stirring after each until melted. Transfer to a large bowl and add the sugar, eggs and vanilla. Using a mixer, beat at medium speed until well combined.
• Reduce speed to low and gradually add in the flour mixture. Slowly stir in roughly chopped chocolate.
• Dough can be rolled into 1-inch balls or formed into logs and sliced. Place 2-inches apart on baking sheets. Sprinkle a pinch of coarse sea salt on top of each cookie.
• Bake for 12 minutes, rotating sheets halfway through – from front to back and top to bottom.
• Allow to cool completely on sheets.

Notes

Use good quality chocolate. I used Ghirardelli 60% Bittersweet Bars.
Dough can be frozen in balls or logs for up to two months. Simply slice and bake desired quantity. If baking from frozen dough add a minute or two to baking time.

Take twelve ladies out of their normal work environment, feed them, serve them wine and chocolate and get ready for the stories to start flowing.  Good times had by all.  Can’t wait for next year girls.

The post Salted Double Dark Chocolate Cookies appeared first on Lemony Thyme.

I have this bag of baking supplies that I hide out of sight in the hall coat closet.  My logic is questionable since I (1) hid it, and (2) it’s been discovered.  It contains everything from Peanut M&M’s to Hershey’s Kisses to Ferrero Rocher, plus assorted other essentials like chocolate chips, shredded coconut, marshmallows, and Heath toffee bits.

Today, on my day off, I turned to that coat closet treasure with the intention of cleaning it out.

Instead I made S’Mores Scones.

I don’t know.  Wasn’t on the radar.  Too good not to share.  I made S’Mores Scones that were fantabulous, especially still warm from the oven.  I’ll be sharing the love with these at the office tomorrow.

As we begin to wind down from Summer Thyme, there are some recipes that can bring us back in less than 30 minutes.  S’Mores Scones can now be one of those recipes.

I followed the basics from my Savory Caprese Scones recipe, that I adapted from Joy the Baker.  Click HERE for some Scone making tips that yield delicious pillowy, tender results every time.  Savory or sweet.

Recipe inspiration…Chocolate chips, mini-marshmallows, and graham crackers vanilla cream wafers.  I was in my favorite x-mas jammies and wasn’t about to leave the house.  Vanilla cream wafers, leftover from this Ferrero Rocher Cake recipe made a suitable substitution.  Take note, scones are forgiving and allow for ingredient creativity.

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S’Mores Scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16

Author Libby with Lemony Thyme

Ingredients

• 3 cups all-purpose flour
• 2 Tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter cold and cut into cubes
• 1 egg beaten
• 3 tablespoons cold water
• 3/4 cup sour cream cold
• 1 tsp. vanilla
• 1 cup mini marshmallows
• 1 cup chocolate chips
• 1 cup vanilla wafers rough crushed
• 1 egg beaten for egg wash

Instructions

• Preheat oven to 400 degrees.
• Line baking sheet with parchment paper and reserve.
• In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter using a pastry cutter. Mixture will resemble coarse meal.
• In another bowl, combine egg, sour cream, vanilla and water. Beat lightly with a fork. Add to flour mixture, stirring with fork to make a shaggy dough. Add the marshmallows, chocolate chips and vanilla wafers. Pour out onto a clean surface and knead about 10 to 15 times, until it just comes together.
• Pat out into a 1-inch thick circle. Use a pizza cutter to cut into 16 wedges. Transfer to parchment lined baking sheet, brush with egg wash.
• Bake for 12-15 minutes. Serve warm or room temperature.

The post S’Mores Scones appeared first on Lemony Thyme.

Just a quick relatively wordless Wednesday post.

Creamy Dreamy Mint Chocolate Fudge.  Three ingredients.  Easy.  Melt in your mouth.  This is the first fudge recipe I learned to make back when I was in high school.  It has never failed me.

Yesterday I was asked how I got my fudge pieces out of the pan so easily.  Line your fudge pan with parchment paper for easy removal.

Combine 1 can of sweetened condensed milk with 3 cups of favorite chips (I used 2 cups Dark Chocolate & Mint & 1 cup semi-sweet).

Melt over medium-low heat.  Stir in 1 tsp. vanilla and mix until smooth.  Pour into prepared pan.  Chill for two hours.  Ta-da ta-done.

Cut Creamy Dreamy Mint Chocolate Fudge into squares.  Make some friends. Or as we like to say Share the Love.

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Creamy Dreamy Chocolate Mint Fudge

Ingredients

• 3 cups baking chips I used 2 cups mint chocolate and 1 cup semi-sweet
• 1 14- ounce can sweetened condensed milk
• 1 tsp. vanilla

Instructions

• In a medium saucepan, combine 3 cups of favorite chips (I used 2 cups of Dark Chocolate & Mint and 1 cup semi-sweet) with one can of sweetened condensed milk. Melt over medium-low heat.
• Remove from heat; stir in 1 tsp. vanilla and mix until smooth.
• Pour into parchment paper lined pan. Chill for two hours. Cut in squares to serve.

Notes

This recipe can be adapted to use your favorite flavored chips. Peanut butter is a natural, but butterscotch is amazing.
I like to reserve a few chips to sprinkle on top of the fudge or stir in 1 cup of chopped nuts before chilling.

The post Creamy Dreamy Chocolate Mint Fudge appeared first on Lemony Thyme.

Chocolate Chip Cookie Dough Truffles.

Seriously?  Chocolate Chip Cookie Dough balls dunked in chocolate?  Oh my word.  Don’t leave me alone with a tray of these bad boys.  No worries raw egg police, these no-bake treats are egg-free.

This recipe completely validates why I surf Pinterest late at night.  Recipes like this one from BHG.com find their way into my feed, then I dream about the day they become a reality.  Today was that day.  I packed up the simple ingredients and headed to the office.

You didn’t really think I was going to sit down and eat the whole pan by myself did you?

I enlisted help for dipping.  The pretty ones are Bethany’s work (cake pop & truffle-maker extraordinaire), the ones with character are mine ;) They all found their way to a good home.  I even cut some in half so that those of us making Healthy Choices could still sample Chocolate Chip Cookie Dough Truffles with only half the guilt.  That’s what we call Share the Love around here.

In fact there was a whole lot of “Make Their Day” going on at the office today.  Look at this super delicious care package that was hand delivered by our Customer Service Team to every other company member.  I work with the best and most thoughtful group!!

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Chocolate Chip Cookie Dough Truffles

Ingredients

• 1/2 cup butter 1 stick
• 1/2 cup packed brown sugar
• 1 Tbl. vanilla
• 1 cup flour
• 1 cup mini-chocolate chips
• 8 ounces semi-sweet chocolate chips or candy coating for dipping

Instructions

• Beat butter, brown sugar and vanilla until combined. Add in flour until just combined, then stir in mini-chocolate chips.
• Roll dough into 1-inch balls. Place on parchment lined shallow baking sheet. Freeze for about 30 minutes.
• Meanwhile, melt chocolate chips in microwave safe bowl. Stirring every 20 – 30 seconds until melted.
• Remove dough from freezer. Using toothpick, dip each in melted chocolate and place back on parchment lined baking sheet. Once all are dipped, return to refrigerator for 5 minutes to set chocolate.

The post Chocolate Chip Cookie Dough Truffles appeared first on Lemony Thyme.

I sent Shelby an innocent birthday text (back on May 28th).  It went something like this….what’s your favorite kind of cake? She threw me for a loop with her response.

Initially I had no reason to believe that Vegan Hemp Seed Carrot Cake wasn’t exactly what she wanted. My Mom-in-action-mode took me to this recipe.  Which I printed, acquired ingredients for, and assumed the holding position.  But then later that day it was revealed the spawn of Chocoholic might prefer… a chocolate cake.

Curve ball two…spawn of Chocoholic recently identified an adversity to dairy. Thankfully I’ve been called to dairy free chocolate love on another occasion.  Have you seen our Dairy Free Chocolate Truffles <3

I made the love of my life the perfect birthday cake.  We got so caught up with our awesome kid and young life and birthday joy that I never posted her almost dairy free macadamia crusted chocolate torte.  Be watching for it next year on or about May 28th.

Flash forward to a few days before Christmas.  I was going through my treasured to-be-made-recipes folder and found the recipe that I printed back on May 28th.  It was thyme to make and present vegan hemp seed carrot cake delivered in the form of Carrot Cake Energy Bites.

I honestly think these were one of Shelby’s favorite Christmas presents (her new hi-tech juicer a close second).

The fact that I actually fell for her original request and that they turned out to be delicious bites of healthy, homemade love made them extra special.  Carrot Cake Energy Bites are stored in the freezer making them a quick on the go snack.

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Carrot Cake Energy Bites

Author lightly adapted from Blissful Basil

Ingredients

• 1 1/2 cups pitted sun ripened dates
• 1/2 cup finely chopped carrot
• 1/2 cup raw chopped walnuts
• 1/2 cup rolled oats
• 1/4 cup unsweetened coconut
• 2 Tbl. hemp seeds
• 1 Tbl. milled flax seed
• 1/2 tsp. vanilla
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg

Instructions

• Add all ingredients to a food processor or Vitamix.
• Pulse until the mixture is well combined, yet with texture; about 10 times. The mixture should be sticky enough to form into balls.
• Form into 15 balls. Store in the freezer.

The post Carrot Cake Energy Bites appeared first on Lemony Thyme.

That would be Bethany.  The sneaky lady who made me a batch of this incredible European Cookie Butter Fudge (along with many other fabulous gifts).

How did I not know it was Bethany?  Who else would fill a mason jar with pens for the girl who never has a pen?  Did she buy me one of my favorite-can’t-be-without Chapsticks?  No, she bought me eight tubes that I now have stashed in all my frequently visited places.  And on the last day when I got my in-case-of-emergency rum & diet coke, what part of that did not scream “your Secret Santa knows you oh so well?”

Back to the Fudge

Back to the European Cookie Butter Fudge.  I will be the first to admit that I’m not typically drawn to fudge.  Mostly because I’m generally disappointed in either the texture (too grainy) or the moisture (too dry). 

This fudge is so smooth and ultra creamy.  One bite and I once again began gushing about the mad skills of my Secret Santa.  All I had to do was guess the secret ingredient and I was promised a copy of the recipe.  It’s Biscoff Baby!!  Biscoff Cookies that were once reserved for snacks on airplanes are now readily available in most supermarkets, as is Biscoff Cookie Spread.

I was pleased to find that this recipe is also super simple to make.  The sugar, butter and evaporated milk are brought to a boil, then cooked for 4 minutes.  Remove from heat and stir in remaining ingredients.  Sprinkle crushed cookies in the bottom of a 9×9 baking dish then pour in fudge mixture and chill.

This European Cookie Butter Fudge is meant to be shared.  While the recipe says to cut it into 1 1/2-inch pieces, half that size might be perfect.  I have shared it with every person in my company two times now.  It has quickly become the new favorite fudge.

All my best,
xo Libby

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European Cookie Butter Fudge

This European Cookie Butter Fudge is meant to be shared. It's creamy and undeniably delicious!

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 36

Author Secret Santa

Ingredients

• Cooking spray
• 6 European spice cookies coarsely crushed (I used Biscoff)
• 3 cups granulated sugar
• 12 Tbl. unsalted butter
• 1 5- ounce can evaporated milk
• 1 7- ounce jar marshmallow crème
• 1 cup European cookie spread I used Biscoff
• 1 tsp. vanilla

Instructions

• Coat 9-inch square baking dish with spray. Sprinkle crushed cookies over bottom of dish.
• Combine sugar, butter, and evaporated milk in medium sauce pan on medium-high heat; bring mixture to a boil.
• Reduce heat to medium; cook 4 minutes, stirring constantly to prevent scorching.
• Remove pan from heat; whisk in marshmallow crème, cookie spread, and vanilla until melted. Pour mixture evenly into baking dish. Let stand 5 minutes to cool slightly.
• Refrigerate 30-35 minutes or until chilled. Invert fudge and cut into 1 1/2-inch pieces. Share the Love.

Bethany knows me oh too well

It’s a bit ironic that Bethany also happens to be my workout buddy.  This girl and I walk 4-5 miles every day during our lunch hour and have made Healthy Choices part of our daily routines.  When I completed my Secret Santa questionnaire I listed my ‘favorite candy’ as Nuts & Berries (because Almond Joy and I are taking a break).  Her second day letter to me said “Nuts & Berries are you kidding me?”  I caved and she made fudge.  Thank goodness.  We did each only have one piece before Sharing the Love with our work family.

She’s going to kill me for this one :) but I love it.

Beth and I have worked together and been friends since she was 16 and still in high school (over 20 years).  She was Shelby’s babysitter and became part of our family.  We’ve been through so much over the years yet she still continues to amaze me with her creativity and spirit.  She is the other B in my life and I love her dearly.

The post European Cookie Butter Fudge appeared first on Lemony Thyme.

I logged onto my computer this morning and was greeted by 85 new Facebook friends.  Whoa!  Those of us who use Facebook to promote our blogs have been feeling a little bewildered lately.  Facebook has implemented new algorithms that ultimately reduce the number of people that see our posts (typically only 1%…yikes).  The way to fix that, at least in their eyes, is to pay to “Promote” our posts.

Do you really think an army of Food Bloggers is going to let algorithms slow them down?  Not a chance.  Since the majority of the blogs and pages I follow make little to no money doing what we do, we tend to fall back on our survival skills.  Which begin with sticking together…like a Big Fat Greek Wedding Family.  Or some other form of closeness ;)

Last night I joined a Conga Line, wedding style…albeit virtually.  I know that sounds a bit strange.  Essentially I fell in line behind my fellow foodie friends and pinky promised to help promote all the pages in my line, which is 15.  I’m sharing each of them over the next day or so on my Facebook page.  I/we would love for you to visit and support them as well.  We cook, bake, picture, blog, and share because it’s our passion.  Your feedback and interaction fuels that passion.  Thanks, from the virtual Conga Line, for being here.

About these Homemade Blondies.  One of the pages in my Conga Line is Seasonal and Holiday Recipe Exchange https://www.facebook.com/TX2Step.  This spunky Texas Grandma shares recipes from the heart.  Today Cindy not only shared our page but she shared this Butterscotch Blondie recipe with us.  I love a homemade recipe that you can make from ingredients in your pantry all in about 30 minutes.  What she didn’t know was that I have a weakness for anything butterscotch.  The aromas from these Homemade Blondies hooked us like a bride-to-be on a mission.

Note: at the time of posting this recipe, I have 239 new fabulous Facebook fans.  Thank you to Kitchen Dreaming for the Conga Line Concept.  You girls are such wonderful steward’s of Foodie Love.

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Homemade Blondies {Feeling the Love}

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 9

Author Cindy with Seasonal and Holiday Recipe Exchange

Ingredients

• 1/2 cup 1 stick unsalted (sweet) butter, melted
• 1 egg
• 1 tsp vanilla
• 1 cup brown sugar
• Pinch of salt
• 1 cup of all-purpose flour
• 3/4 cup chips butterscotch, chocolate, peanut butter, Heath or Toffee bits, mini M&Ms, white chocolate, chopped nuts ~ or a mixture

Instructions

• Mix all together in a big bowl, with wooden spoon, until blended well. Spread in a non-stick sprayed 8” pan. Bake at 350 for 20-25 min (toothpick should come out clean). Cool & cut into bars.

The post Homemade Blondies {Feeling the Love} appeared first on Lemony Thyme.