The change of seasons brings out the best in me, especially creatively. By the end of summer, I find myself feeling ready for something new! The change of seasons brings about a new energy and sparks my inspiration and brings in so many new recipes ideas. These apple cinnamon blondies with maple cream cheese frosting are just the beginning of my fall-focused recipes.
This recipe has 3 of my all time favorite autumn flavors – apple, cinnamon, and maple. They are for sure the starter pack for fall-inspired desserts. I wish I could bottle this recipe up and turn it into a candle because the SMELL that was permeating through my apartment during this process was so magical. I never used to consider myself a baker, but lately I’ve been getting into it more and that’s DEFINITELY the best part of baking – the way it makes the space around you smell. The worst part? Letting shit cool before enjoying. My patience, especially when waiting to try food is MINIMAL.
It’s the opposite of a brownie – which I don’t know why, but I find that to be the cutest thing ever. It’s essentially everything that goes into a brownie, minus the cocoa, so it’s a white brownie – AKA a blondie! They have the same chewy, dense, and moist texture minus the chocolatey flavor. They are equally as good, in my opinion. Especially when lathered in maple cream cheese frosting.
If you are making these ahead of time for an event or gathering, my suggestion would be to make the blondies, and make the frosting, but keep them separate. Leave the bars out at room temp and keep the frosting in the fridge. When you’re ready to serve, frost the blondies and cut up!
If you’ve already frosted your blondies and you’re looking to store leftovers, keep them in the fridge. Because there is cream cheese in the frosting, you’ll want to keep them cold to avoid them spoiling.
As always, let me know if you make these!