What an interesting week it’s been.
I know the UK is getting a bit grumbly because there’s not a lot of bread kicking about, but I’m all on board for an extended winter.
Five days ago the ‘Beast from the East’ made it’s grand entrance into Glasgow, causing the city to essentially shut down from Wednesday afternoon to Fridayish. I mean, I’m typing this now and it’s currently still snowing. The streets are still covered in a compact hybrid of snow, ice and dirty sludge. It feels like walking around in brown sugar.
Being from Texas, this is the probably the deepest snow I’ve ever stomped about in and I find myself constantly staring out the window like an excited puppy to gaze at all the snowflakes.
So, I welcome the Beast. It’s allowed me to work from home, watch some films, triple layer my socks and of course, get my home-baking on.
I got a new lens for Christmas so decided to take my camera out for a try. Here are some shots from my stroll through Kelvingrove Park. It was nice to see I wasn’t the only one with a smile on my face.
The park was full of snowball fights, sleighs/sledges, snowboarders, DIY snow sculptures, playful pups and a real general since of wonder. It was peak Christmas joy, everyone. I was just missing a little mug of mulled wine.
How cute are these snow pups?
The build up.
Some fun snow shapes.
After a chilly walk you need something to defrost your rosy fingertips with and nothing is cosier than a hot beverage and a homemade treat.
Being snowed in is the perfect time for a little baking. So with limited ingredients and a bag of butterscotch chocolate chips I smuggled in from my recent trip to Texas (I know, I still need to write about that)- I decided on Butterscotch and Pecan Blondies, a recipe I adapted from Genius Kitchen.
I know these little babies are pretty much impossible to find in the UK and I’m sorry for showing them off. They are super sweet with a nice maple taste. I’m not quite sure it’s butterscotch, but I don’t care. Honestly, any type of chip or chocolate is pretty much going to taste great in this though so go wild!
Butterscotch and Pecan Blondies
3/4 cup softened butter
3/4 cup light or dark brown sugar (I used light)
2 large eggs
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking soda
3/4 teaspoon salt
1.5 teaspoons cinnamon
2 cups butterscotch chips (or your preferred chip o’choice)
3/4 cup finely crushed pecans
1-2 tablespoons milk (optional)
1. Preheat oven to 350 (176C) degrees and grease a 9×9 pan and cover with baking paper. If you want more, but thinner blondies you can bake them on a 13×9 inch pan.
2. Mix softened butter and sugars together in a large bowl until the sugar starts to melt a bit and becomes slightly less grainy. 2-3 minutes should do for an electric mixer.
3. Add eggs and vanilla extract into sugar mixture and beat until well incorporated with sugar mix.
4. In a separate medium sized bowl mix together flour, baking soda, salt and cinnamon. Mix gently then add this dry mix into your wet ingredients in one cup increments.
5. Make sure wet and dry ingredients are fully mixed then stir in butterscotch chips and pecans. Mix again until well incorporated.
6. If you feel the dough is too dry then add a little bit of milk, I did to mine. Then scoop up and pat down into your greased baking pan until blondie batter is evenly layered.
7. Pop in the oven for 30-36 minutes. Your blondies should be fully cooked and golden brown on top. Unlike brownies, you don’t want these underdone so use a toothpick or cake tester to make sure there’s no raw batter sticking. Let cool in the pan and then cut up and enjoy. These should last around 4 days in an airtight container, but I doubt they’ll be hanging around that long 😉
Ah, easy treats that allow you to kick up your feets and enjoy a wee cuppa or a cocoa for the ultimate snow day experience.
Stay warm, everyone.