A blonde makes a blondie.

I love a brownie. Especially the fudgey, slightly undercooked ones. But, spoiler alert, I use boxed brownie mix…. always. And quite frankly, I can’t tell the difference in a homemade brownie and a $3 boxed mix. BUT a decent boxed blondie mix isn’t so easy to come by. So I’ve had to find a homemade version that suits. Once again browned butter makes this easy treat shine. They’re the perfect mix up to your typical chocolate chip cookie or brownie night.

Browned Butter Blondie


  • 1 and 1/4 cup cold butter
  • 3/4 Granulated Sugar
  • 1 and 1/4 cup Brown Sugar
  • 1 T vanilla
  • 3/4 t Sea Salt
  • 2 whole eggs
  • 2 egg yolks
  • 3/4 t baking soda
  • 2 and 3/4 cup AP flour
  • 2 cups chocolate chips

Preheat the oven to 350! Line and grease a 9×13 pan.

In a small sauce pan brown 1 cup of the butter. (Remember melt, foam, brown – wait for the nutty smell!). Put the remaining 1/4 cup butter in your mixing bowl. Add the browned butter and begin to mix. This cold butter with help temper the heat from the hot browned butter!

Once all the butter has melted, add the sugars, vanilla and salt. Mix until combined. Add the eggs + yolks and blend. Toss in the baking soda and add the flour.  (I recommend adding the flour 1 cup at a time and scaring down the sides.)

Fold in the chocolate chips! Pour into the greased dish and pop into the oven for 30 minutes.

IMG_3893 IMG_3899

xoxo•Kyndle

Browned Butter & Sea Salt Chocolate Chip Cookies

I’ve never met a sweet I didn’t like. Or a time when I was like “oh nah i don’t want that bowl of ice cream”. But my roommate Hannah, being the picture of physical fitness and epic self restraint, doesn’t indulge much. Tonight however, all that deprivation caught up to her and the woman needed a gosh darn cookie. I was more than happy to help…

Browned butter & sea salt chocolate chip cookies


  • 1 cup (2 sticks) butter
  • 2 1/2 cup AP flour
  • 1 cup packed brown sugar
  • 1/2 cup sugar sugar
  • 2 eggs
  • 1 t salt
  • 3/4 t baking soda
  • 1/2 t cinnamon
  • 1 t vanilla
  • 2  cup chocolate chips (I like it chocolatey, use your discretion)

Preheat the oven to 350!

In a small sauce pan add the butter. Now, to brown the butter you’re going to watch it melt, the bubble, then froth, the brown. Your job is to simply whisk the butter regularly until it changes to a brownish color with a nutty smell. Ive linked a youtube video to show you how.

See! Easy.  Once the butter is ready – make your cookies! Cream the butter and sugars.  Add the egg and vanilla and blitz. Lastly add all the dry ingredients, be sure to scrape down sides of the bowl. Stir in the chip by hand.

Scoop dough onto a greased cookie sheet and sprinkle with a pinch of course sea salt or fleur de sal. Bake at 350 for 12-13 minutes. This leaves them quite gooey in the center but thats how I like them.

Nom.

IMG_2609

xoxo•KWF

 

Dump Cobbler For The Soul

Mama’s dump cobbler is the victim of many late night nibbles. You literally can’t stop eating it. It’s as wonderful as a hug from your Mama. We also call this cuppa, cuppa, cuppa – you’ll see why…

Peach Dump Cobbler


  • 2-3 cups of fresh OR frozen peaches
  • 1 CUPPA sugar
  • 1 CUPPA self rising flour
  • 1 CUPPA milk
  • 1 stick of melted butter
  • 1 dash of vanilla
  • 1 pinch of salt

Preheat the oven to 375 degrees. In a pie dish or cast iron skillet place the sliced peaches.

Mix all other ingredients together and dump it over the fruit. Bake for 35-40 minutes until the crust is golden brown. Top with vanilla ice cream of whip cream.

Mix it up! Try blackberries, strawberries or blubs!

XOXO•KYNDLE

IMG_1897

We want s’more.

S’mores are amazing and messy. Mostly messy. I have had so much marshmallow stuck in my hair it’s almost impressive. This dip was a made up late night treat that really hits the spot that only a s’more can fill –  minus the mess. smores

s’moreS dip


  • 16 jumbo marshies
  • 1 cup chocolate chips ( or your favorite chocolate bar)
  • 2 T milk
  • 1/2 t vanilla
  • graham crackers for dipping

Set your oven to broil on high!

In a microwave safe bowl melt the chocolate and milk – heat for 30 seconds at a time stirring often. When its hot and melted though toss in 4 of your marshmallows! Mix until they melt into the chocolate. (You can also do this over a double boiler). Stir in the dash of vanilla.

Pour into a greased dish and top with marshmallows! Pop into the hot oven and watch it closely!!! When it’s at your desired level of toasted pull it out and enjoy.

It will be gooey, chocolaty, have the toasted flair…. campfire not included.

xoxo•Kyndle

 

Grandma Betty’s Symphony Brownies

Sometimes all you want is something painfully chocolaty. Like over the top, smack you in the face chocolate. But other times you want to put in little to no effort. THESE BROWNIES ARE BOTH. My grandma Betty always has this little brownie bites around and they are addictive. I dare you to just eat one.

Grandma Betty’s Symphony Brownies


  • Box brownie mix
  • 2 Hershey’s symphony bars

Make the brownie mix according to the box! You the one egg option for fudgey brownies.

Pour half the batter into a greased 9×9 pan. Spread in out evenly then top with the chocolate bars, breaking them as needed. Cover with the remaining batter and spread it over the chocolate bars.

Bake until a toothpick comes out clean on the edges.

Enjoy with a cold glass of milk!

xoxo•kwf

Apple Of My Eye

I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well.  With a little help from Britt we peeled apples and made this festive yumminess happen! IMG_9394

Apple pie with caramel sauce


  • 1 bag granny smith apples, peeled and sliced
  • 1/4 cup sugar
  • 1 Tablespoon apple pie spice
  • 1 Tablespoon cornstarch
  • Juice of 1 lemon
  • Egg wash (1 egg beaten, slash of milk)
  • 2 pie crusts (homemade is best but you do you)
  • 1 bag soft caramels, unwrapped
  • 2 tablespoons half & half

Preheat your oven to 425.  Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.

Lay one crust in the bottom and cut to the dish.  Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.

Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).

For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.

IMG_9398

 

xoxo•Kyndle

Also how cute did our pumpkins turn out??

IMG_9399