Cinnamon Blondies

Sunday, September 25, 2011

I found this recipe on the Recipe discussion board at http://www.mymedifast.com/. It looked pretty good considering this is made from pretzels. The pretzels are one of the few Medifast meals I can't stand to eat. They taste like card board to me but I hate to throw any of my Medifast meals away so I am trying to find ways to get rid of them. I love blondies but these do not taste like the sweet blondies that I have ever tasted. They were okay but I think it needs to be sweetened up some. They had a nice texture but next time I think I will add one packet of splenda and additional cinnamon to the mix. I did try Da Vinci Dugar Free Salted Caramel Syrup but it didn't seem to help much so next time I am leaving that out. I will make it again just because I would rather eat these than my pretzels lol. I think the splenda or additional cinnamon will help alot. I will let you know! Thanks for the recipe Joandaw!

Cinnamon Blondies
By Joandaw from the Medifast Forums

Instructions:
1 packet of MF Cinnamon Pretzels (1 Meal)
1 tablespoon eggbeaters
1/4 teaspoon baking powder (1/2 Condiment)
1 tablespoon water -OR- 1 tablespoon sugar free syrup - I will omit (1/2 Condiment)
1/8 tsp Cinnamon - I am adding this next time (1/4 Condiment)
1 packet Splenda - I am adding this next time (1 Condiment)
Cooking spray (only for blondies made with SF syrup)

Directions:
Pre-heat Oven to 350. As I always say, do NOT skip this step. Baking in a cold oven almost always leads to disappointment.

Open the MF pretzels bag and break the pretzels into small pieces. I do this while the pretzels are still in the bag, just crunching them up by squeezing the bag. Opening the bag first is an important step -- unless you don't mind picking up pretzels pieces when the bag pops. *knowing nod*

Grind the broken pretzels into a powder. The fastest/easiest way is in a personal blender like the Magic Bullet or Bella Cucina. If you have a nut/herb chopper blade, even better. Or you can do this by hand with a mortar and pestle or a rolling pin (for the rolling pin option, place pretzels in a plastic bag and roll over the bag).

Add baking powder and mix thoroughly. I recommend a double-acting baking powder with aluminum -- these are the best baking powders for items that require a lot of mixing post addition of the baking powder.

Add Eggbeaters and mix thoroughly.

Add water or SF syrup (toasted marshmallow syrup works well) and mix thoroughly. You'll end up with a "ball" of dough.

Baking dish prep: first, these instructions are for baking in a GLASS/PYREX baking dish. If you use a metal pan/cookie sheet, I am telling you that you will end up with "blondies" that are not cooked on the inside, but overcooked on the outside. Trust me, you don't want that. *second knowing nod* Use a glass/pyrex baking dish. Please.

Second, if you're mixing your dough with water, you don't need to spray the glass/pyrex baking dish with anything -- these are not nearly as sticky as an item made with other MF products (e.g., shakes). However, if you use SF syrup instead of water, spray the baking dish with cooking spray or you'll be leaving half your blondie in the pan. *one more knowing nod*

Using your hands, form the "dough ball" into a "brownie" square, approximately 1/2" thick and place in a glass/pyrex baking dish.

Bake at 350 (in your pre-heated oven for 15 minutes).

Remove from oven and enjoy!

You can make these one at a time or six at a time (or any number you want). Just increase all the ingredients appropriately (double, triple, quadruple, etc) and when finished baking, cut into the appropriate number of pieces (the number of pieces should be the same as the number of bags of pretzels you used).
Each blondie counts as 1 MF meal. Condiment use varies with your chosen ingredients. If you use water, each Blondie uses 1/2 condiment. If you use SF syrup, condiment use is 1.

With my changes: 1 splenda packet, 1/8 tsp cinnamon and omitting the syrup it will be 1.75 Condiments


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