Dark Chocolate, Orange, and Fig Blondies

It’s been a baking week and it’s been great. I honestly haven’t baked in forever and it is truly my therapy. I’ve been feeling pretty creative with flavors and combinations and I’m leaning in. The Blueberry Cardamom Pop-Tarts from this week are delicious, these blondies are delicious. It’s been a tasty week y’all. I decided to make these blondies in an effort to update this ancient TAB recipe for Salted Caramel Fig Blondies. I love figs, but the caramel wasn’t necessarily a flavor I wanted to pair, so in comes this brand new recipe.

If you follow me on social media, you may have seen the quest to get these blondies just right. I sought out to make them with fresh figs and not a lot of knowledge on blondies, and it was a fail. The fresh figs led to too much water content and I didn’t beat the sugar and eggs enough, so they came out a goopy mess on the inside. After researching blondies better and swapping from fresh to dried figs, these blondies found their truth!

Let’s talk variations, because while I’m here for this combo these blondies are also very versatile. Chocolate and orange can be jarring for some. I’ve always been a fan of the combo and I think the orange is just the touch something this sweet needs, but if it’s not for you, ditch it. Fresh figs have a short 2-3 month season, but dried figs can be found year round. However, dried cranberries or dried cherries would be so delicious here. If you’re feeling nutty, throw in some walnuts.

Dark Chocolate, Orange, and Fig Blondies
yields 12 blondies

Ingredients:
½ cup brown sugar
½ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
1 egg
zest from ½ an orange
1 tsp. vanilla extract
1 cup flour
½ tsp. baking powder
¼ tsp. kosher salt 
6 dried figs, chopped
½ cup chopped dark chocolate (I used chips that I roughly chop)
Flaky Maldon salt

Directions:
Preheat the oven to 350 degrees. Line an 8x8 square pan with parchment paper or grease with baking spray.

In an electric mixer, mix the sugars, and melted butter until combined. Add the egg and beat on medium-high until light in color and fluffy. About 3-5 minutes. See the photo below for an example of what you are going for. This step is crucial to aerate the dough, which is what you want. Once light in color, add the vanilla extract and orange zest and mix to combine. On low, stir in the dry ingredients. Using a spatula, stir in the dark chocolate and chopped dried figs. Spread into your prepared pan and sprinkle with flaky salt. Bake for 25-30 minutes, until a toothpick comes out clean.

If you like things gooier, lend closer to 25-27 minutes, and if you want them more baked through, opt for closer to 30 minutes.

Let cool completely, remove from the pan, and slice into bars.

photo by Stella Parks

Annie

Funfetti Cake

“You should try and make homemade funfetti cake!” “OK!” This is verbatim how the conversation with my good friend MaryKate and I went down. Didn’t have to ask me twice!

MaryKate and I had this conversation about a month ago now, but it wasn’t until this past weekend where I had a chance to write out a recipe and get to baking. Last Saturday it rained all day, morning to night. My absolute very favorite time to bake is early on Saturday mornings. Despite going to bed at 2am the night before, I woke up at 7am (I’m a psycho, I’m aware). I made breakfast, made tea, watched an episode of The Pioneer Woman in bed and then got to baking on my perfect little rainy Saturday morning.

Only good things happen on weekend mornings. And this cake was a result of that. The funfetti came out extremely delicious and indulgent. It’s slightly more dense than the light and fluffy from a box mix, but I prefer that. Slather on some homemade buttercream frosting and you have yourself a fun little cake.

Funfetti Cake with Buttercream Frosting
yields 9x13 cake

Cake Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
4 egg whites
1 cup whole milk
1 Tbsp. clear vanilla flavor*
1/2 tsp. almond extract
1/4 cup vegetable or canola oil  
1/2 cup rainbow sprinkles (like these, not these), some reserved for decorating

Frosting Ingredients:
1 cup (or 2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons clear vanilla flavor*
3 Tbsp. milk
1/4 tsp. salt

Directions:
Preheat your oven to 350 degrees. In a 9x13 cake pan, spray with cooking spray and coat with flour, set aside.

Whisk dry ingredients in a large bowl and set aside. In an electric mixer fitted with the paddle attachment, beat sugar and butter until fluffy, about one minute on high. Scrape the sides and beat for a few more seconds. Add in egg whites. Combine wet ingredients (milk, oil, and extracts) in a liquid measuring cup. With your mixer on low, alternate wet and dry until fully combined. Add in your sprinkles and mix on low. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.

Once cake has cooled, time to make the frosting. In an electric mixer fitted with the paddle attachment, beat all frosting ingredients until smooth and desired consistency.

Flip your cake out of it’s pan, top down, and on to a serving tray. Spread the frosting over the top of the cake in big swoops and sprinkle with extra sprinkles!

Cake stays good in the fridge for up to a week!

*Clear vanilla flavor is a version of vanilla extract. However, the clear color will keep your cake and icing bright white instead of light yellow. I use McCormicks Found at Central Market and Walmart.

Annie