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Snack of the Week

Butterscotch Blondies

To say that I am a huge fan of brownies would be an understatement! My mother makes some of the best brownies out there, bar none. They are a delicious treat that everyone raves over. I put them with ice cream, in milk shakes, as a road trip snack, they're incredible. Should you ever get the chance to taste one of Mama Lupton's brownies, do not pass it up!!

This is an ode to Mama. I tend to prefer blondies, I'm not a terribly big fan of chocolate, so this is right up my alley. It combines all of my favorite things about brownies, the gooey center, the crunchy-chewy edges - there are always fights over the corners, and never seem to be enough of them. The trick of it is the sweetened condensed milk that goes in the middle. You can also add walnuts, pecans, pistachios, heath bar pieces, M&Ms, whatever tickles your fancy. This recipe is a great base for adding your own flare to it, alter it to fit your needs. I'd love to hear how you tailor it to you, so please share with me! 

Ingredients : 

  • 1/2 cup unsalted butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups all purpose flour
  • 1 cup butterscotch chips, or as many as you would like
  • 1/2 cup sweetened condensed milk

Directions : 

I'm not really a fan of preheating the oven right when I start because it always finishes heating before everything's ready. So, at some point, heat the oven to 350ºF.
I feel the same about lining my pans before I start everything, I line them right when I need to pour the batter in. But preheat and line away if you would like! You'll need a 9x9 baking pan. I line mine with butter and flour, it makes a perfect seal and you won't run into trouble when cutting the blondies. 

Firstly, cream the butter and sugar together. I highly recommend an electric mixer, or even a hand mixer, they just make your life so much easier when baking. Mix for about 2 minutes, until smooth. 

Add in the eggs and vanilla. I always find the best results when the eggs have come to room temperature, they mix in much more easily. 

Mix in the baking powder and salt. Gradually add the flour and mix until smooth. 

If you're like me, this is where I grease the pan. Pour about half the batter into your freshly greased pan - the batter is quite sticky so if you're using your hands to push it into the corners, you may want to coat them with oil or a cooking spray. 

Sprinkle, or in my case, pour the butterscotch chips onto the batter. Pour the sweetened condensed milk on top - the 1/2 cup is an estimate, I honestly eyeballed it until the mixture was covered. The more you add, the gooey-er it will be, so adjust accordingly. 

Add the remaining batter on top. Add more butterscotch chips if you desire. 

Bake for about 27-33 minutes, until the top is golden brown and no longer jiggly. Allow the blondies to cool completely before cutting. 

Snack of the Week!

Happy Saint Patrick's Day everyone! In honor of this day, our first Snack of the Week is a delicious corned beef! 

This recipe is great to keep the festivities going, and your hand with a nice cold beer! By using a slow cooker it takes all the guess work out of your meal and let's you enjoy those around you instead. 


There are are a couple different ways you can enjoy this piece of meat and I suggest playing around with it so you can get a feel for what you like best.  For this time, I added carrots to the bottom of my slow cooker - I'm using the Cuisinart 6 QT - so it would cover the bottom and then placed the brisket on top, fat side up. Add your spices - if you're using a pre-mixed spices, be weary because they can be quite salty - and enough water to almost cover the brisket. 


Here's where you can get creative, you can add extras at any point throughout the the cooking process, some suggestions are cabbage, potatoes, onions, leeks, parsnips, turnips, etc. It all depends on the flavor profile your going for.  

Once you have everything in, set the timer for 10 hours. For the first hour, set the temperature to high, thereafter turn down to low. Once the cooking time is done, take out the brisket and place under the broiler (at a low broil, if applicable) so the fat may render out until golden brown on top. 

If you don't have 10 hours to spare, the meat can be done in 5-6 hours on the high setting. Any leftovers will make a great corned beef hash too!