I've done a lot of baking lately. Let me catch you up.
Remember Treebeard's Butter Cake? I have made this several times and people always love it. And get confused by it... what is that flavor? How do you make it so yummy and creamy on the inside yet lightly crunchy on the outside?! MAGIC! No. Cream cheese and A POUND of powdered sugar. So, I found a chocolate version! I was tasked with making the birthday treat for a coworker and when I asked her what she wanted she said "anything chocolate". After some googling (is that a verb yet?) I found Paula Dean's recipe for Double Chocolate Gooey Butter Cake. I left out the nuts for the birthday girl, because there are some that do not like nuts. It was delicious sans nuts. Just like the vanilla version, same texture, and tastes like a brownie on steroids! Do not over bake this as you want it to be slightly creamy. I made it again with nuts and it is just as delicious yet with more crunch. A little tip - a pound of powdered sugar (16 ounces) equals 3 3/4 cups.
Next, I made two different types of brookies. A "brookie" is a brownie mixed with a cookie. My sister asked me, after she stopped laughing, "why can't it be called a 'crownie'?;" I don't make the rules, I just follow them. Anyway, I prepared both Oatmeal Scotchie Brookie and Ooey Gooey Brookie. Silly names, yes, tasty, YES!! The oatmeal one uses a boxed brownie mix and tastes like an oatmeal cookie with butterscotch chips laid on top of a brownie. The ooey gooey one is a basic brownie and chocolate chip cookie marriage made in heaven. The total cooking time is SEVENTY MINUTES. When I read that, and that the pan size is 8 x 8, I knew that something is wrong. I used a 9 x 13 pan and it was a successful recipe with a more reasonable cooking time (start with 30 minutes and test).
Finally, I prepared Sprout's Cookie Butter Blondies. I was excited to mix these blondies up because while I have heard of this mythical ingredient "cookie butter" I have never purchased it or tasted it. And I admit I do not understand what it is for - spreading on cookies? Why would a cookie need a butter?
With recipe in hand and a coupon for Sprout's cookie butter, I headed to Sprout's only to be told they did not have it in stock. What?! And come to think of it, the manager could not even figure out what part of the store that the butter would be stocked in. It was seeming as if cookie butter was remaining out of my grasp when I found a recipe for DIY cookie butter. I used Biscoff cookies and whipped up a batch. I felt all Martha Stewart, making my own cookie butter! The recipe made 1 cup and I needed only 1/2 so the remaining is sitting in my fridge. I do now know how this butter should be eaten... with a spoon, straight out of the container. The blondies received excellent marks at work and if I ever find cookie butter in the store I will definitely make these again. I will not make cookie butter again because I do not need to eat a cup of crushed cookies and sugar.