16
Aug

Browniebabes Round 3

Browniebabes – doesn’t that sound exciting? Like, a lot more than eating leftover chili for dinner? I thought so too. So, I decided to whip up an impromptu entry for this round of Browniebabes and enjoy my creation for dinner.

Chewy praline blondie crust. Sweet cream cheese filling. Juicy summer peaches. Sound like a plan? My thought exactly! So, Peaches n Cream Blondie Tarts. I started with a basic blondie recipe, added pecans and baked in individual tart pans. Then I topped with a sweetened, whipped cream cheese topping and fresh sliced peaches. What a treat! Actually, I’ll admit that I would need to tweak the recipe next time I make it, so what’s posted below is what I would try next time and recommend to others. I actually did not use whipping cream in the filling, I tried to substitute something else which will remain un-named (it’s shameful), and that didn’t work so well for whipping. I promise, it won’t happen again! It still tasted great, I just didn’t achieve the thick, whipped consistency that I had hoped for. Also, I omitted the baking soda and powder from the blondie recipe because I didn’t want them to rise too much, but I think I would actually include it next time – a thicker crust would have been a little better. But nonetheless, the flavor combination was great!

Blondies
1 cup AP flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
5 tbsp butter
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup chopped pecans

Preheat oven to 350. Prepare 6 4″ tart pans with baking spray (ie, canola with flour). Combine flour, baking powder, salt, and baking soda. In a large microwavable mixing bowl, melt butter. Whisk in sugar until well combined, then whisk in egg and vanilla. Fold in dry ingredients in 2-3 additions, then stir in pecans. Divide batter evenly among tart pans. It will be very thick, so a scoop works well here. Gently spread out to sides of pans (the back of a spoon sprayed with cooking spray works well.) Bake tarts for 15 minutes. Remove from oven, and while still hot, gently press around the perimeter of each tart with the back of a spoon to raise sides and indent center slightly. Cool completely on rack and remove from pans.

Cream Cheese filling
1/2 cup cream cheese
1/2 cup whipping cream
2 tbsp sugar
1/2 tsp vanilla extract

Beat cream cheese until fluffy, then beat in remaining ingredients until soft peaks form.

Remaining Ingredients
5-6 peaches, pitted, peeled, and sliced
cinnamon

When ready to serve, divide filling among cooled tarts and arrange peach slices on top. Sprinkle with cinnamon.

Indulgences
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4 Responses to “Browniebabes Round 3”

  1. 1

    DeborahSW — August 16, 2007 @ 4:23 am Reply

    These look SO cute! The flavors sound wonderful too.

  2. 2

    Kevin — August 16, 2007 @ 9:50 pm Reply

    Looks good. The cream cheese and peaches combination sounds good.

  3. 3

    eatme_delicious — August 17, 2007 @ 5:38 pm Reply

    wonderful creation and it looks delicious!

  4. 4

    Ally — August 18, 2007 @ 1:40 am Reply

    that looks so professional! I want a bite!!

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