I have to admit: I’ve been cheating.
Not on Jessie! I wouldn’t dream of it, and frankly I’m not sure how I could even catch a guy when I spent 100% of my free time at home or in Forever 21. Not exactly breeding grounds for romantic trysts.
I’m cheating… on my grocery store.
It’s been going on for about 3 weeks now, and I have to say, I actually feel mildly guilty.
I used to wake up at 6am to go grocery shopping at Walmart because they have unbeatable prices, I can always find what I’m looking for, and there are some friendly people who work there on Friday mornings. Plus, I have a fave cashier who rocks.
But the past few times I’ve gone, I haven’t seen my Walmart buddies or my fave cashier. I’ve been stuck with THE WORST cashiers known to man.
Hint: you can’t throw every single canned good on the belt into one bag. Or eggs with meat. It’s an unwritten rule, yo.
And also, mister, you have a Wolverine haircut. I hope you know you’re not Wolverine. He does not exist. Now trim your sideburns.
Frankly, I got so sick of putting up with Walmart’s pishposh that I decided to stray for a bit and test the waters at Winco. I have to say.. I’m liking it so far. Cheap, quiet, and nice checkers, albeit I have to bag my own groceries but thankfully, I am aware of bagging rules of the world.
But when I think of Walmart, I get a pang of guilt like maybe I should go back and say hi, for old-times sake, or try going back this week to see if maybe, just maybe, things have changed and I can restore hope once again. But then I think of sexy Winco and I get all excited. Bulk bins. Specialty cheeses. Shasta soda. Winco, I know it’s early in our relationship but I think I frigging love you.
So anyways, while my mind and heart are in conflict between two stores, I did what any guilty love triangle participant would do and baked some blondies. Okay, so most love triangle participants probably don’t bake blondies and probably aren’t in love with grocery stores but WHATEVER. It’s my blog and I write the rules, capiche?
These are Pumpkin Toffee Blondies to get you all pumped for fall. Are you pumped yet? Good.
Pumpkin Toffee Blondies*adapted from my White Chocolate Caramel Cashew Cookie Blondies recipe
2/3 cup butter
2 cups brown sugar
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 bag pumpkin spice Hershey Kisses, unwrapped
3/4 cup toffee baking bits
1. Preheat oven to 350 degrees F. Liberally grease an 8×8″ baking pan with cooking spray; set aside.
2. In a medium saucepan, melt the butter and brown sugar together. Allow to cool for about 5 minutes. Stir in the vanilla and eggs, one at a time. Add the flour, baking powder, baking soda, pumpkin pie spice and salt and stir until a dough has formed. Lastly, stir in the Hershey kisses.
3. Spread the mixture into your prepared pan. Sprinkle the top evenly with the toffee bits. Bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out mostly clean. Cool completely.
4. Cut blondies into squares. Store leftovers airtight, at room temperature, up to 2 days. Can be served at room temperature or warm.
I love that the pumpkin flavor is there but not too powerful; it pairs beautifully with the brown sugar and pumpkin pie spice. The buttery and crunchy toffee also offers a nice texture to the soft and gooey blondies. As usual, I prefer my blondies sliiightly underbaked for the best, gooeiest flavor evah.