Gingerbread and the holidays go hand in hand. This weekend, I tried out a white chocolate gingerbread blondie recipe.
It began by coarsely chopping some white chocolate.
The dry ingredients included flour, salt, baking powder and spices. I ended up just using pumpkin spice because I had it on hand.
Then I mixed butter, sugar, eggs and vanilla together.
In went the dry ingredient and then all the white chocolate.
The dough was very sticky and thick. I lined a 17×11 inch baking sheet with parchment and spread the batter onto it.
About 25 minutes later, I had the following:
Golden, soft and chewy. White chocolate morsels that are following up with a little kick of ginger and clove. The smell that wafted in the air was divine. I think these will go over well at work tomorrow. =)