Sorry for the silence over the last while, but i was completely in wedding mode for the last month. I’m excited to say that Adam and I are now husband and wife! What a whirlwind of a day! We were married on September 5th.
Everyone tells you that your wedding day will go by fast, but you don’t believe them until its the end of the day and you’re off to the honeymoon suite and you think to yourself “i can’t believe its over!” it’s truly an exciting day, but it goes by way too fast. I remember thinking “did i even go on the dance floor after our first dance???” i felt like i was busy socializing, and saying hi to everyone that i didn’t even get to dance as much as i would have liked, which was one of the biggest things i said i wanted to do at our wedding! luckily we have 5 weddings to attend next year, and i will most certainly be busting a move on the dance floor all night long.
I’ll be sure to share some photos and more information about our wedding in the upcoming weeks once we get back our photos.
While it was definitely one of the most memorable summers, i’m very much looking forward to a laid back fall, full of relaxing, friends, and get togethers in the months to come. A couple weeks after the wedding i was already looking forward to and planning our third annual friendsgiving! can’t wait.
Adam and I are planning on going to Europe next year for our honeymoon, but we wanted to get away for a few days after the wedding to relax and unwind. We went to Whistler for four days, and stayed at the Nita Lake Lodge (so amazing) and had a wonderful couple’s massage at Scandinave Spa. It was the most i had relaxed, and not done anything (to Adam’s delight) in a long time. The spa forced us to relax (you’re not allowed to talk!) which was hard for me 😉 but definitely welcomed.
Of course, no visit to Whistler is complete without visiting the famous Pure Bread Bakery. They were Whistler’s hidden gem, but have recently opened a store in Vancouver as well. I dare you to walk in and not order more than three items – the bakery’s displays are overflowing with buttery, home-baked, decadent and simply delicious items such as brownies, cakes, loafs, meringues, bars, squares, pie and cookies.
Two of my favourites are the flourless brownie, and the drunken apple blondie. The brownie is decadent, and sweet like fudge. I made my own version of their brownie last year here, and it’s still one of my favourite recipes that turns out perfect every time. This year I discovered they’re drunken apple blondie. This bar features a butterscotch flavoured bar that’s studded with pieces of apple, and covered in a brandy-infused buttercream. If that doesn’t scream fall, i don’t know what does. Of course, I had to have a couple while we were there, just to make sure it was that good. When we came home I was still craving this delicious bar, having warded off many a tasty treat before the wedding, i decided it was time to bake again. And, since today is the official first day of fall what better way to celebrate than with an apple spiced drunken blondie.
I started by creating the base, and then added the frosting. Usually I like an unfrosted brownie, but this one needs the drunken frosting. Now, I didn’t have any brandy, however I did have spiced whiskey and I think it worked just as well.
Happy fall y’all!
I’ve been trying to post lots, including baking and step-by-step photos of everything over on Snapchat (now that I get the hang of it!) You can find me: @Aihconti, and follow along on Instagram: @AliciaBakeaholic, and Twitter: @Bakeaholic
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- large dash ground cinnamon (and nutmeg, optional)
- 1 + 1/4 cups brown sugar, packed
- 1 cup butter, room temperature
- 2 large eggs, room temperature
- 1-2 apples (preferably green) peeled and diced
- 1/4 cup apple sauce
- large splash spiced whiskey (or brandy) (optional)
- 1/2 cup butter
- 2 cups sifted icing sugar
- 1/4 cup brown sugar, packed
- Large splash of spiced whiskey or brandy
- Splash of non-dairy milk (or regular milk)
- Preheat oven to 350 degrees
- Line 8x8 or 9x9 pan with parchment and let it hang over the sides.
- In a small pot, place diced apple, a little bit of butter and a dash of cinnamon. Heat over medium heat, stirring occasionally until apple is soft and fragrant. Remove from heat.
- Meanwhile, in a medium bowl, whisk together flour, baking powder, cinnamon; set aside.
- In a large bowl, cream together butter and brown sugar with an electric mixer. Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
- Stir in flour mixture until well blended.
- Add Apple mixture to dough and stir to combine.
- The batter will be thick. Spread it evenly into the prepared pan. Use an offset spatula to spread out, or press with clean hands.
- Bake 20 minutes, do not overbake, it will result in a dry crumbly bar. You want the middle to be set, but spring back when touched.
- Let cool on counter.
- In a small saucepan, add brown sugar and whiskey. Heat over medium heat until sugar dissolves. Remove from heat and let cool slightly.
- In mixer with paddle attachment whip butter until light and fluffy. Add in icing sugar on low, and turn up to beat until fluffy. Add in milk, and then cooled brown sugar/whiskey mixture. Beat again until reaches a thick consistency. If you need, add more icing sugar or liquid.
- Once finished, spread evenly over top of cooled brownies and let set before cutting into squares.
- These are definitely an 'indulgent' treat!