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Monday, July 8, 2013

Boozy and Spiced Caramel Blondies

I had the incredibly hard challenge this past week to come up with a dessert that had both alcohol and mustard in it.  Yes, you read that right.  Booze and mustard.

The booze was the easy part, but mustard?  Mustard is usually left as a topper on burgers, sandwiches, hot dogs or in dishes like potato salad, egg salad and the like.  But when Saucy Mama says do it, I steam roll ahead.  I was lucky enough to make the finals of the Saucy Mama Sliced Contest and I am crossing my fingers and toes that this unbelievable dessert is to their high standards.

I was on pins and needles waiting for these to bake and then be cool enough to try.  After the first bite, my heart rate slowed to a normal range and a smile emerged on my face.  I did it.  On the first try.  I actually made an awesome dessert bar that just so happened to include two unlikely ingredients.

There are 10 of us in the finals.  Ten out of this world food bloggers, who when I glance at their web pages seem to be above and beyond me!  Their pages and food are beautiful, I can only hope the judges fall in love with this dessert as much as I did.

Boozy and Spiced Caramel Blondies
Bottom Layer:
1/2 c. room temperature unsalted butter
1/2 c. sugar
1 egg
1 t. vanilla extract
1 c. flour
1/2 t. baking soda

Middle Layer:
7 oz. caramels
1/4 c. evaporated milk
2 T. Jack Daniels Spiced Rum
1 T. Saucy Mama's Hatch Chili Mustard
1 t. cinnamon

Top Layer:
1/4 c. cold butter, cubed
1/4 c. sugar
1/8 c. brown sugar
1 egg
1/2 c. flour

Preheat the oven to 350 degrees.  Line an 8x8 baking pan with parchment paper.  

In a stand mixer or mixing bowl combine 1/2 butter and 1/2 cup sugar until light and fluffy.  Add in 1 egg and vanilla extract.  Mix well, scraping down the sides of the bowl.  Add in 1 cup of the flour and baking soda, mixing well.  Press this mixture into the bottom of the pan.  Bake for 8 minutes, remove from the oven and leave the oven on.

Meanwhile make the filling.  On the stove-top over low heat melt the caramels, evaporated milk, spiced rum, mustard and cinnamon.  Stir this mixture constantly until smooth.  Pour over the half baked crust.

For the top layer in a food processor combine 1/4 cup cold butter, 1/4 cup sugar, 1/8 cup brown sugar, 1 egg and 1/2 cup of flour.  Pulse until combined.  Crumble it over the caramel layer.  Return this to the oven and bake 20-22 minutes.  Let cool completely, then cut into bars.  Serve with a scoop of vanilla ice cream {mandatory!} and extra caramel if desired.

So, if you are daring....make these.  If you are a wuss just leave out the booze and mustard.  But I will tell you it enhances the flavor of these.  It's hard to pin point what it is, but all I can really say is....

They are SO good.

Judges?  Are you listening?  These are good.  And please, please, please when you taste test them, add a doll-up of vanilla ice cream.  It makes it!

Would you like to comment?

  1. I do believe I've died and gone to heaven. And...I haven't even tasted it yet!

  2. Those look amazeballs Ally!! I puffy heart mustard, so I am sure I would love these - they could be "insulin worthy!"

  3. Steph@Been There Baked ThatJuly 8, 2013 at 2:00 PM

    Way to go! These look incredible, crossing my fingers for you!

  4. Jolene (www.everydayfoodie.ca)July 9, 2013 at 4:55 PM

    Mustard!? In blondies? I'm intrigued!! Those look amazing girl - I hope you win!!

  5. Wow, nice work, these look delicious!

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