Kindness & Cheesecake Blondies

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Caring for a kitten in Afghanistan ~William Keys

Along this grief journey there have been quite a few moms who have touched my heart and inspired me to do better. Doreen is one of those moms. This poem is a gift from her.

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Choose kindness. It could make all the difference in your day or someone else’s day or a pet’s day or even the world.

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trying to follow in your kind light

This recipe was born from kindness. Inspired by my friend Laurie’s homemade salted caramel this dessert is salty, sweet, creamy and crunchy…need I say more? How kind of a dear friend to share her culinary sweetness with me. Thank you again, Laurie.

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Salted Caramel Cheesecake Blondies

1 (8 oz) package cream cheese, softened

¼ cup sugar

3 eggs, divided

1 ½ teaspoons vanilla, divided

1½ cups all-purpose flour

1-teaspoon baking powder

½ teaspoon salt

1 ½ sticks (12 tablespoons) unsalted butter, melted

1½ cups packed light brown sugar

1 cup toasted chopped pecans

5 tablespoons high quality caramel topping, warm

½ teaspoon fleur de sel

Heat oven 325F. Spray a 9-inch square pan with non-stick cooking spray. Line pan with parchment paper leaving a 1-inch overhang over sides. Spray parchment with non-stick cooking spray. In small bowl, beat cream cheese and sugar until creamy. Add 1 egg and ½ teaspoon vanilla; blend well and set aside. In another bowl, whisk flour, baking powder and salt; set aside. In large bowl, whisk melted butter and brown sugar until blended. Add remaining eggs and vanilla; blend well. Add flour mixture and mix with a spatula just until dry ingredients are moistened. Stir in ¾ cups pecans. Spread half the blondie batter over bottom of prepared pan. Drop half the cream cheese mixture by spoonfuls on top. Reserve 2 tablespoons of caramel. Drop the remaining caramel by teaspoonfuls in between the spoonfuls of cream cheese mixture. Repeat layering with remaining blondie batter and cream cheese mixture. Using the tip of a butter knife gently swirl the blondie batter, cream cheese mixture and caramel together creating a marbled effect. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Using the parchment edges, lift the blondies from the pan to a cooling rack. Drizzle with remaining caramel and sprinkle with pecans and fleur de sel. Chill in refrigerator until completely cool. Cut into bars or squares. 

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9 thoughts on “Kindness & Cheesecake Blondies

  1. I love the poem your friend gave to you and wish I did not also feel your grief of losing a child. I will be trying those cheesecake blondes you made too!

    • Yes, I am sorry you are part of this club. It’s more than sorrow, so hard to explain. Glad you like the recipe and hope you are able to share a few with your favorite people.

  2. Such a beautiful piece and amazing recipe. You never fail to touch your readers with your stories and give a piece of your heart with your recipes. 💙

    • Easy to do when inspired by such an amazing son. William was a light like no other. You know the feeling ❤

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