Christmas in March: Vegan Peppermint Cheesecake Blondies

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peppermint blondies

I have thirty-four recipes in my queue waiting for me to take photos and post them. This is part of my attempt to get them out to you. Here is the first Christmas in… recipe, and here is the second.

This idea I had to post my Christmas recipes throughout the first part of the year is starting to feel ridiculous. It’s a hot, sticky spring day, I have the windows open, and Christmas could not be further from my mind. These blondies are so good, though, that they’re worth making anyway.

These came about because I wanted to make some cookies with peppermint, but I didn’t want chocolate, as our Christmas dinner dessert had chocolate in it. Looking at various peppermint cookie recipes, I noticed that a handful had cream cheese in them. Then I went looking for other cookie recipes with cream cheese and found dozens. I picked out a couple that looked good and modeled mine after them.

They were delicious, but they spread out too much, even though I had added extra flour and refrigerated the dough first. I thought the most likely reason why mine were so sticky and melty was the vegan versions of the ingredients. So, this time, I baked them in a pan and refrigerated the pan before I cut them. Success!

Christmas in March: Vegan Peppermint Cheesecake Blondies

Cook Time: 25 minutes

Yield: 48 (1-1/2 inch) squares

Ingredients

  • 1 (8-ounce) package vegan cream cheese at room temperature
  • 1/2 cup vegan margarine, such as Earth Balance
  • 1-1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup peppermint baking chips (see note)

Instructions

Preheat the oven to 350 F. Oil a 9 x 13-inch cake pan. Add the cream cheese, margarine, and sugar to the bowl of a stand mixer. Beat on medium until creamy, about 3 minutes. Add vanilla extract.

Stir together the flour, baking powder, and salt. Turn the mixer on low and add the flour by big spoonfuls. As soon as the last spoonful has been added, turn off the mixer and add the baking chips. Stir in the chips and the last of the flour by hand until just mixed.

Spread the dough in the pan and bake for 25-30 minutes, until golden and puffy on top.

Cool to room temperature, then refrigerate for an hour or longer. Cut into pieces. (I cut mine into 48.)

Notes

If you can't find peppermint baking chips you can crush peppermint candies, either by pulsing them in a food processor, or by hand with a rolling pin. You'll need 5 ounces to make a cup.

http://chezcayenne.com/2014/03/christmas-in-march-vegan-peppermint-cheesecake-blondies/

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