I made you some Cali-Belgique IPA Soft Caramels for the first of the year. Yes it is my sole goal in life to utterly ruin any diet related New Year’s resolutions. Muah ha ha.
I did not originally plan to make Pumpkin Curry Blondies.
In fact, I did not intend to make blondies of any sort. What I really wanted to make was Black and Tan Whoopie Pies. As in a thick, creamy layer of Bass ale flavored frosting sandwiched between two dark, full flavored, Guinness cookies.
They didn’t work out. At all. I’ll get to that in a moment.
But my exotic twist on a fall classic, Pumpkin Blondies, did work out quite nicely. I don’t mean to brag, but they were awesome. Well maybe I do mean to brag a bit. :)
Before reading this blog, there are two things you should know about me:
1. I love dessert. I love eating dessert. I love making dessert. I love researching dessert (my BlogLovin’ account is simply a list of other dessert-centered blogs). I love experimenting with new techniques and unusual flavor combinations. But all of this is expected of anyone who begins a baking blog. The thing you really need to know about me is, when I do dessert I do dessert. My ideal dessert is something crazy dense, rich, and deeply satisfying. I want something chock full of butter, fat and sugar thats going to sit in my stomach and make me wonder what the hell I just did to myself. So if you are looking for light or healthy or made-over desserts, I commend you for salubrious lifestyle choices, but you simply aren’t going to find many of those here. On the other hand, if you want a hedonistic dessert to bring a party full of people whose waistlines you aren’t looking out for, you’ve come to the right place.