Surprise! Today a group of lovely bloggers is throwing a virtual bridal shower for Miss Julie of Table for Two. Julie and her adorable fiancé Jason are gettin’ hitched this month, and we wanted to share in their festivities!
Julie is such a rockstar. She works super hard at her job, is a bonified tech whiz, and dedicates her free time to finding great natural light for her amazing photos. 🙂 She and I have almost met up a handful of times, but something has always fallen through–I’m still waiting for that Japadog date, Julie!
I can’t wait to hear all about Julie and Jason’s wedding–and to see the photos! Julie’s purple theme is going to make their day so colorful, and we even had to add purple touches to our shower today. 🙂 I brought Butterscotch Biscoff Chunk Blondies to the party today. When I was brainstorming what treat to make, I couldn’t help remembering Julie’s Biscoff Pancakes, the ones that inspired my Biscoff White Chocolate Chip Pancakes. So, Julie, in honor of our shared love of Biscoff, I hope you indulge a little bit today. You deserve it!!
- 1 1/2 cups crunchy Biscoff (or cookie butter) spread
- 10 tbsp unsalted butter
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup butterscotch chips
1. In advance: Line a cookie sheet with wax paper and spray with cooking spray. Spread the Biscoff on the wax paper in a layer about half an inch thick. Place the cookie sheet in the freezer on a flat surface until Biscoff is completely frozen (I put mine in the freezer in the morning before work).
2. Preheat oven to 350 degrees F and spray an 8×8 pan with cooking spray.
3. In a saucepan over medium heat, melt butter and brown sugar together, stirring occasionally, until butter is fully melted. Remove from heat and set aside.
4. In a medium bowl, whisk together flour, baking powder, and salt.
5. In a separate bowl, whisk together eggs and vanilla. Add butter and sugar mixture and continue to whisk.
6. Add dry ingredients and whisk until just combined. Fold in butterscotch chips.
7. Remove cookie sheet from freezer. Turn onto a cutting board and carefully peel waxed paper away from frozen Biscoff. Using a sharp knife, cut Biscoff into chunks. Try not to touch the frozen Biscoff too much—it melts very quickly!
8. Fold three-quarters of the Biscoff chunks into the blondie batter. Pour batter into prepared pan and scatter remaining Biscoff chunks on top.
9. Bake for 25-30 minutes, until a knife inserted in the center comes out clean.
10. Allow to cool completely before slicing.
Makes about 16 bars.
And don’t forget to take a peek at the other ladies’ delicious contributions to the shower. If we were all together in person, this would be one delicious, yoga-pants-inducing party. Can we make that happen, friends?
Megan at Wannabe a Country Cleaver – PNW Smoked Salmon Crostini
Rachel at Rachel Cooks – Easy Cappucino Mousse Cups
Cassie at Bake Your Day – Confetti Popcorn
Erin at Dinners Dishes Desserts – Chocolate Chip Cookie Dough Cheesecake
Ali at Gimme Some Oven – Chicken Enchilada Cups
Lauren at Climbing Grier Mountain – Vanilla Cupcakes with Purple Buttercream Frosting
Rachel at Baked by Rachel – Chocolate Eclairs with White Chocolate Drizzle
Kelly at Eat Yourself Skinny – Strawberry and Champagne Macarons
Kathryn at London Bakes – Spring Onion and Parmesan Mini Quiche
Carla at Carla’s Confections – Blueberry Bliss Cocktail
Claire at The Realistic Nutritionist – Chicken Salad Crostinis