Speculoos Blondies

Jhuls @ The Not So Creative Cook

10 years ago

During the month of Ramadan, Muslims are discouraged to engage in any form of social media [unless you are spreading the word of Islam]. With all the social media we have nowadays, I must say that I could not stay away from them at all.

First week of Ramadan went very well. I have not spent much time on any social media except after breaking the fast. Though, I must admit that WordPress is open when I am at work. I have read your wonderful comments, but have not replied everyone because I know what will happen – I will stay blogging during the fasting hours and that is not good [for me]. After breaking the fast, my body is tired and all I ever want is to sleep.

One of the difficult things I encounter during Ramadan is the leftovers. For the first two days, we tried to finish the doughnuts and pizza we had over the last weekend. Gladly, I have managed to cook two dishes – the one that we call ‘Bulanglang’ and a veggie soup which I imitated from my Mom.

This veggie soup includes broiled tuna fish head, ginger-white part spring onion-chili mixture and coconut milk… and of course salt and spices. I made this ahead of time so I would not wake up that early [to cook] for the pre-dawn meal. I also made Egg Sandwich Spread [twice] and Chiffon Cupcakes. Salads, smoothies, fruits, chocolate custard, chips, marshmallows and lots of boiled eggs were also served. (If you follow me on Instagram, you’d probably know what I prepare.)

Also, during Ramadan, it is not advisable to watch movies, listen to the music or anything that are not useful [as what others label them]. It sounds boring, I know. I thought no funny moments would take place. It seemed that despite the sadness I felt on June 30, I still made somebody laugh. What’s on June 30, you ask? It was my Mom’s 4^th year death anniversary. During that day, I always feel empty. Anyway, let’s go to the funny moment:

I was in the kitchen doing the dishes and my friend came to me, asking me if I wanted a smoothie.

B: Do you want a smoothie?

Me: No.

B: Do you want me to slice Mangoes?

Me: No.

Then my tears fell down. She hugged me and I cried and cried.

B: Calm down. Please don’t cry.

Me: Can you please give me the salad?

Getting the blender ready, I put one banana, peach and mango fruit yogurt, ice cubes and milk… waiting for my friend to hand me the remaining salad. She came back with the salad. I washed the lettuce and cucumber.

B: You can put those here. (She thought I am going to throw it.)

Me: No. I will put these in the blender – with the banana, yogurt, ice and milk. You know this is good – when you cannot finish the salad, wash them and throw them into the blender. (I was not smiling.)

B: Are you sure with what you are doing?

Me: Yes. (Drinking the smoothie)

B: How was it?

Me: (Making a face) Um, I don’t know. It’s like bitter and sweet.

Then we laughed.

The same thing happened two days back: watermelon, strawberries + cucumber and tomatoes from the salad I made. 😀 So, a piece of advice, if you cannot finish the salad and you don’t want to keep them anymore, wash and blend. 😛

And since I cannot mingle with you today, I will leave you something so heavenly.

Speculoos Blondies

Servings: 16
Difficulty: easy
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Ingredients:

1 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
5 tbsp butter, unsalted, melted
1 cup light brown sugar, packed
1 egg
1 egg yolk
1 tsp vanilla extract
1/2 cup cookie butter
1 1/4 cups chocolate chips

Instructions:

Preheat oven to 350F degrees. Line an 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a bowl, mix baking powder, baking soda, salt and flour. Add in chocolate chips. Set aside.
In another bowl, mix melted butter and brown sugar.
Add in egg, egg yolk and vanilla. Mix well.
Add in cookie butter and mix again.
Carefully fold the dry ingredients into the wet ingredients. The batter will be thick but do not overmix.
Transfer the batter into the prepared pan.
Bake for 20-25 minutes.
Let the blondies cool in the pan for about 10 minutes and transfer to a cooling rack to cool completely before cutting.

This recipe is from one of my favorites, Sally @ Sally’s Baking Addiction.

‘Did I just go to heaven?’ These were the words that came out from my mouth when these were being baked. I was very eager to take them out from the oven. Ugh!

These were so, so good with the cookie butter. Bad luck I didn’t have white chocolate chips during the time I made these. Well, I bought one; so I would probably make these again.

I hope you enjoy these. 😀