Funfetti Blondies — enough said. 😉 I mean I didn’t think the original blondie recipe could be surpassed BUT when you add “funfetti” to any recipe it’s almost like cheating lol. I thought it would be super fitting to post these celebratory blondies because I have some EXCITING NEWS I want to share with y’all! 🎉
*Warning: this is a pretty personal post, but I want to be vulnerable & transparent with y’all.
I thought it would be super fitting to post these celebratory blondies because I have some EXCITING NEWS I want to share with y’all!
Okay, so as many of y’all know I launched Petite Southern Kitchen back on New Year’s Day of 2019. I’ve been blogging & sharing my fave recipes with y’all for almost 8 months, and it has literally FLOWN BY! I think it’s gone by in a flash for two reasons 1.) it’s by far the most FUN thing I’ve ever worked on & I’ve poured my whole heart & soul into it 2.) I’ve been working a separate full-time job & have been traveling a ton this year, so to say I’ve been busy would be an understatement. 🙂 Also, so many exciting things have happened that I never anticipated — like being on the cover of Find It In Fondren and then my Creamy Lemon Bars being featured in the She Reads Truth Study for Summer 2019.
All this to say I’ve poured a lot into Petite Southern Kitchen, BUT I know that I have SO MUCH MORE TO GIVE! It’s kind of crazy how many ideas/goals I’ve come up with for this little food blog. At the beginning of July, I did a lot of reflecting & praying about the future. The Lord really put on my heart that it was time to pursue this dream of mine FULL-TIME. It was definitely a leap of faith, but I put in my two weeks notice and as of this past week Petite Southern Kitchen is officially my full-time job and I couldn’t be more EXCITED! It’s weird because usually I would have so much anxiety/fear about a big decision like this but honestly, I’ve never been more sure of anything (besides marrying my husband of course). 🙂
Lastly, a lot of you might not know the real & very transparent reason why I decided to start Petite Southern Kitchen. In May of 2016, my dad was killed in a car accident. This happened two weeks before we had to move from Texas to Jackson, Mississippi for my husband’s medical residency. It was by far the hardest & most difficult thing I’ve ever been through. Fast forward to August 2018 — I was still going through quite a bit of grief and decided it was time to do something I love that would help distract me from the pain. I asked the Lord to put whatever that needed to be on my heart, and He specifically reminded me that my dad ALWAYS called me Betty Crocker any time I baked or cooked a meal lol. This memory makes me smile every time I think of it, and I know that my dad would be so proud of me for using my talents & gifts in hopes of serving others. 💞 I wanted to share this personal story with y’all so that you can know my heart & the inspiration behind Petite Southern Kitchen. I love how God can bring about something good even in the midst of tragedy. I also wanted to let y’all know what to expect for the future. Starting this week I will be posting two new recipes on a weekly basis. I’ll also be working on more of the “behind the scenes” tasks that I haven’t had time to do in the past.
“And we know that in all things God works for the good of those who love him, who have been called according to his purpose.”Romans 8:28
I’m am blessed BEYOND MEASURE and couldn’t be more excited about the future. As I always say, “Bon Appetit y’all” and I’m looking forward to sharing many more recipes in the days and years to come!
YIELDS 12-16 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 20-25 MINUTES
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon coarse kosher salt
1 cup packed light brown sugar
½ cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 eggs, room temperature
1 ½ teaspoons vanilla extract
¾ cup white chocolate chips
¾ cup sprinkles, reserve 2 tablespoons for top
- Preheat oven to 350 degrees.
- Line a 13×9 inch baking pan with parchment paper, and line it all the way up the sides (use clips to hold it in place).
- In a large bowl, whisk together the flour, baking powder, and salt.
- Place the light brown sugar & granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the melted and cooled butter. Mix for about 30 seconds.
- Then add the vanilla and eggs, one at a time until combined. (Be sure to let the eggs stand at room temperature for 1 hour* before mixing into the batter. When they are room temperature, they’ll blend easily to make a seamless, even batter). *If you don’t have this much time see my timer saver tip in the “Notes” section below.
- Using a spatula, gently fold the flour mixture into the wet ingredients ½ cup at a time.
- Fold in the white chocolate chips, and sprinkles (reserve 2 tablespoons of the sprinkles for the top).
- Spread the dough in the baking pan lined with parchment paper (it will be thick and sticky). Use a knife to spread it evenly.
- Sprinkle the remaining 2 tablespoons of sprinkles evening over the top of the dough.
- Bake for exactly 20 minutes if you like your blondies gooey or a max of 25 minutes if you like them a little bit more done. Do not overbake or they will be dry!
- Let cool completely in the pan for at least 2 hours. (If you need to speed up the cooling time you can let them cool at room temperature for 30 minutes and then place in the refrigerator for another 45 minutes).
- Using the parchment paper overhang, lift the cake out of the pan onto a cutting board. With a very sharp knife, cut into 12-16 squares.
Store in an airtight container for up to five days.
*Time saver tip for room temperature eggs: if you don’t have an hour for your eggs to be at room temp for a bowl of water with luke warm water and gently place the eggs in the bowl for 10 minutes. I highly recommend measuring out all of your ingredients while you are waiting. 🙂
Recipe adapted from Cook’s Illustrated.
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