Sunday, October 2, 2016

Pumpkin Blondies: A Study in Plagiary #1

Okay, I took a recipe and modified in such a minor way that I am calling myself a plagiarist but hear me out. I promise not to trot out the same excuses that others have used. For example, the blondie recipe is an old one and how can you even make it new? Anyone publishing the full recipe is just changing a
few parts and who can blame them?

Also, seeing pumpkin spice everywhere; today alone, pumpkin mini wheats, pumpkin creme cookies and pumpkin Flaky. So, just got a hankering for that spice. I will go back for the Flakies because, just because.

Anyway, in advance of the Thanksgiving holiday next weekend, following this link for pumpkin blondies and then look at the changes I have made and come up with some of your own.

So, I changed the spices: added a little cayenne, used freshly ground allspice, fresh grated ginger, omitted nutmeg, and added garam masala.

Instead of the three cups of added ingredients, the chocolates and pecans, I substituted coconut, semi sweet chocolate chips and walnuts. If I had thought harder, I would have went out back and gathered the black walnuts that fell off the tree but if this turns out, then I will.

I guess if you look at that recipe there are three broad components; the dry mix with spices, the wet mix with the sweetener and pumpkin, and the dry extras. It is really safe to swap the spice mixture and dry extras. Where I worry is playing with the wet ingredients. It may have been cool to add coconut milk but then there would have to be an adjustment to probably the butter and the dry ingredients, so I left that for another day.

I am scared of baking but taking a few steps like this makes me more confident. I'm sure there will be failures but not today. Should have added that chocolate banana ice cream to the cart to serve with this beast.

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