Cookies, Recipes

Strawberry Lemon Blondies

These Strawberry Lemon Blondies are the perfect mix of sweet richness, real fruit & bursting with real strawberry flavor throughout.

This strawberry lemon blondie recipe is so easy to make from scratch! With  fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect spring or summer dessert! Blondies are essentially vanilla brownies. They’re dense, sweet, chewy bars.

HOW TO MAKE STRAWBERRY LEMON BLONDIES

Cream together the butter and sugar until light and fluffy, then beat in the egg. Now you will beat in the lemon juice and vanilla. 

In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture and stir well. Gently fold in the fresh strawberries and lemon zest.

Scoop the blondie batter into a 9×9-inch baking dish that has been prepared with parchment paper. Be sure to leave just enough parchment paper sticking up from two of the edges so you can easily lift the blondies out of the pan after baking.

Press the batter down evenly. 

Bake the Strawberry Lemon Blondies at 350ºF for 25-30 minutes. Be sure you don’t over-bake them or they will be dry and crumbly. 

While the blondies are baking, chop one cup of strawberries and place in a bowl. Add the lemon juice and 3 tablespoons of sugar for the topping and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving. 

Ingredients 

  • 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
  • 3/4 cup (164 grams) granulated sugar plus 3 tablespoons for topping
  • 1 large egg
  • 1/4 cup (55 grams) fresh squeezed lemon juice plus ¼ of a lemon for the topping
  • 1 teaspoon vanilla extract 
  • 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • ½ zest of lemon 
  • 2 cups (127 grams) diced fresh strawberries

Instructions

Preheat the oven to 350F

Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice and vanilla. 

Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.

Gently fold in 1 cup of the diced strawberries and lemon zest. 

Spread the mixture into your pan and spread out as evenly as possible. 

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set.

Dice  the remaining cup of strawberries and place in a bowl. Add the ¼  of one lemon juice and 3 tablespoons of sugar and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving.

Blogs, Recipes

No Bake Chocolate Pie

This homemade No Bake Chocolate Pudding Pie with a Oreo cookie crust is the perfect simple, rich, and easy dessert recipe for any occasion!

I especially love the crunchy and Oreo cookie crust underneath the silky and smooth chocolate pudding layer. Talk about a dream pie. It comes together with a few ingredients (or a few more, if making your own crust)! 

You can start with a store-bought Oreo crust, or for a real treat, make your own Oreo cookie crust. Trust me — it’s worth the extra step!

You only need 2 ingredients for a homemade crust: Oreo cookies and butter. If you want to mix up your flavors, use the Mint Oreo cookies and have yourself a Mint Chocolate Pie! Oreo cookies come in all kinds of different flavors, get creative!

Start by processing or crushing the Oreo cookies into fine crumbs.Combine the cookie crumbs with melted butter. Press the cookie mixture into a pie plate. I like to use the flat bottom of a small measuring cup to help press down the crust and to push the crumbs up the side of the dish. This does not need to be perfect, either! Place the crust in the refrigerator while you make the filling. 

In a mixing bowl, add the can of evaporated milk and both packages of instant chocolate pudding. Using a whisk, mix for 2 minutes until all mix is dissolved. 

In another bowl, whisk the cream cheese until smooth. Slowly add the cool whip to the cream cheese mixture and whisk until combined. Pour the chocolate pudding mixture into the cream cheese mixture bowl. Whisk it together or use a spatula to form a uniform mixture. Spread Chocolate Pudding/Cool Whip layer with a spatula to even it out. 

Want to get fancy? Using a vegetable peeler, it’s easy to shave decorative chocolate shavings right over the pie to decorate it. I used a vegetable peeler with the serrated stainless steel blade, to create textured chocolate shavings.  

This Easy No Bake Chocolate Cream Pie is done! Make sure to refrigerate it at least 1 hour before attempting to cut it!

Ingredients

  • 2 small 3.9 oz boxes chocolate instant pudding
  • 1 12 oz can evaporated milk
  • 12 oz cream cheese room temperature
  • 1 8 oz cool whip more for topping, optional
  • 26 Oreo® cookies including the filling
  • 6 tablespoons butter, melted

Instructions

For the Pie Crust

Using a food processor, pulse the cookies, including the filling, until you have finely crushed crumbs.

Pour cookie crumbs in a medium bowl.

Melt butter in the microwave and add to crumbs.

Mix with a fork until combined and press into a 9 inch deep dish pie plate.

Refrigerate for about 45 minutes to an hour, or so until set.

For the Chocolate Pie Filling

In a large mixing bowl, beat pudding and evaporated milk together. Mixture will be thick.

In a medium mixing bowl, whisk cream cheese on medium speed for 2 minutes.

Add cream cheese to pudding mixture and whisk on low speed until combined.

Spoon cool whip into pudding mixture and beat on low speed until mixed well.

Spoon pudding into prepared pie crust and stick in the fridge until set.

Before serving, top each piece with a scoop of cool whip and chocolate shavings.