These recipes for Gingerbread Batter Blondies + Cookie Dough Dip are sponsored by Whole Foods Market 365. All thoughts herein are my own. Thanks for supporting the brands that make this blog possible!
You know it wouldn’t be the holidays here on the HB blog if I didn’t come up with a new holiday-inspired Cake Batter Blondie recipe for you 😉 But this post is actually a double-whammy with a twist on another (super simple) recipe – Edible Cookie Dough DIP. Oh yeah, we’re going there…
Both of these recipes are not only crowd-pleasers, but they’re so easy to make with some semi-homemade additions that no one will even notice. Not only will making them take you under an hour total, but my life was made SO much easier by grabbing all of the ingredients at the Whole Foods Market 365 in Fort Greene Brooklyn.
I always love visiting Whole Foods Market 365 – it’s such a pleasant experience. It’s a smaller and more “straight to the point” store than the regular Whole Foods Market, so I was able to be in and out in under 20 minutes. The store is so wonderfully curated – it made shopping for the ingredients I was looking for so simple. And of course I love that there is a lower price point while still maintaining the same standards and quality as Whole Foods Market.
I also love knowing that the 365 line of products were all fresh & wholesome without any artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats.
Now let’s get to it – here are the TWO holiday dessert recipes you’re going to want to grab the ingredients for ASAP.
Gingerbread Batter Blondies with Cream Cheese Frosting
Blondie ingredients:
- 1 box King Arthur Gingerbread Cake & Cookie Mix
- 1 egg
- 1/4 cup canola oil
- 1/2 cup milk
Frosting ingredients:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 + 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Directions:
- Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper.
- Place the King Arthur Gingerbread Cake & Cookie Mix.
- In a separate bowl whisk together the egg and canola oil, then add to cake mix and combine.
- Lastly add the milk until everything is combined. The batter will be thick.
- Transfer batter to baking pan and press down.
- Bake for 25-27 minutes. Let cool for at least 30 minutes as the center will be ooey-gooey and you want it to set before cutting.
- For the frosting, beat the cream cheese and butter until fully combined. Add vanilla and sugar, and continue beating until creamy.
- Once blondies are cooled, spread on the cream cheese frosting and cut into bite-sized pieces.
Edible {Egg-Free} Cookie Dough Dip
Ingredients:
- 1/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup chocolate chips – I used a mix of dark + white
- 1/4 cup sprinkles (optional)
- 2 bags Peppermint Pretzel BarkThins
Directions:
- In a large bowl cream the butter and brown sugar until smooth.
- Beat in the milk and vanilla extract, then the flour and sugar until everything well combined.
- Mix in the chocolate chips and sprinkles.
- Serve as dip with the BarkThins. Regular pretzels or graham crackers would be great too.
- Store in the refrigerator.
To learn more about the Whole Foods Market 365 you can visit their website, or follow them on Instagram/Facebook. And as always, if you make these or any of my other recipes be sure to tag me on Instagram so I can see how they turned out!
