Tag Archives: sprinkles

Funfetti Petit Fours

Funfetti Petit FoursHave you ever had petit fours? They’re tiny cakes that are coated in sweet poured fondant—somehow the perfect combination of cuteness and class. They’re often seen at weddings, baby showers, and brunches. In my family, we like to eat them on Easter Even (aka Holy Saturday).
Funfetti Petit FoursGrowing up, we’d forego Easter morning Mass in favor of the Easter Vigil service the night before. While choosing this service did allow us to miss the crowd on Sunday morning, it began at 8:30pm and lasted more than two hours. Luckily, if you’re into liturgical pageantry, the Vigil starts with candles in the dark, ends in the light, and has all sorts of incense, bell ringing, beautiful music, and probably another ten things I’m forgetting. Forgive me—I’m a lapsed Episcopalian.
Funfetti Petit FoursOnce the service was over, we’d race home in my dad’s Cadillac, put on pajamas, and reach for the box of petit fours in the fridge. There are few pleasures greater than a cold late-night petit four from Blue Bonnet Bakery (the place with the gingerbread men and florentines). The dense cake was flavored with vanilla and almond, coated in a layer of poured fondant, and topped with a flourish of crusting buttercream. These once-yearly treats border on sickly-sweet, but my whole family loves them.Funfetti Petit FoursI haven’t been home for Easter in many years now, but I always try to have petit fours on Easter Even. I’ve tried them at a few places around Brooklyn, but most that I’ve found are layered with jam. They’re delicious, but not what I crave this time of year.
Funfetti Petit FoursI know my petit fours will never quite live up to the almond-scented Blue Bonnet Bakery version of my dreams, so I’ve decided not to try to recreate those, and instead to make a version that celebrates one of my favorite things: rainbow sprinkles! Funfetti Petit Fours, y’all. They’re a thing now.
Funfetti Petit FoursFunfetti Petit FoursI’m positively in love with this combination of buttery Funfetti cake, vanilla frosting, homemade poured fondant, and rainbow sprinkles. It’s like having everything I love (including nostalgia for my childhood) in one perfect 1 1/2-inch bite.
Funfetti Petit FoursFunfetti Petit FoursI should say that this recipe is very long, but not too terribly difficult. In fact, as it has no layering or filling, it’s one of the simpler petit fours recipes you’ll find. With the exception of coating the petit fours with poured fondant (easier than it sounds), it’s a lot like making a regular frosted cake. But again, there are a lot of parts, and you will need to use three pans and at least three bowls. It’s a lot for one baker—this might be the sort of recipe you make with a friend.Funfetti Petit FoursNo matter how (or with whom) you choose to address this recipe though, if you follow the directions, you will be rewarded with the sweetest, tiniest, happiest, most colorful petit fours you’ve ever seen ❤ Happy Easter, y’all!Funfetti Petit Fours

Funfetti Petit Fours
makes about 2.5-3 dozen 1 1/2-inch petit fours

Cake:
2 1/4 cups all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking powder
3/8 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened to room temperature
2 large eggs + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract, optional
1 1/2 cups buttermilk, room temperature
1/2 cup rainbow jimmies (not nonpareils)

Vanilla Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
3 tablespoons heavy cream

Poured Fondant:
1/3 cup hot tap water
1/3 cup light corn syrup
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 lb. confectioners sugar (about 3 3/4 cups)
pinch of Kosher or sea salt

For Decoration:
rainbow sprinkles (jimmies or nonpareils)

Preheat oven to 350F. Grease a 9×13-inch pan. Line with parchment and grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and granulated sugar. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Add eggs and egg yolk one at a time, beating completely after each addition. Add 1/3 of the dry ingredients, followed by 1 cup of the buttermilk. Continue alternating until all ingredients are used and batter is just combined. Use a silicone spatula or wooden spoon to fold in jimmies. Scrape down the bowl as necessary.

Pour batter into prepared pan. Tap full pan on the counter five times to release any large air bubbles. Bake cakes 30-32 minutes, rotating back to front at the halfway point. Cake is done when a toothpick inserted in the center comes out clean. Let cake cool in pan for fifteen minutes. Remove cake to a rack to cool completely.

Cake may be made up to a day in advance.

Place cake on a cutting board. Use a serrated knife to even out the top.

Line a jelly roll pan or quarter sheet pan with parchment. Place cake on prepared pan. Freeze for 30 minutes.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached.

Line a rimmed half-sheet pan with parchment and place a cooling rack over the top. Set aside.

Remove cake from freezer and return to cutting board. Use a large, sharp chef’s knife to slice off crispy cake edges (about 1/4-inch on all sides). Slice cake into 1 1/2-inch squares.

Use an offset icing knife to crumb coat squares on top and 4 sides. Place on prepared rack/pan. Chill for 15-30 minutes.

Make poured fondant. In a liquid measuring cup, stir together hot water, light corn syrup, and vanilla.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips in the heatproof bowl. When water simmers, place bowl back over the water. Whisk until melted. Alternate adding confectioners sugar and liquid ingredients, whisking constantly until smooth. Whisk in salt. Remove from heat and let cool a few minutes (it works best around 100F).

Remove cake squares from refrigerator. Working quickly, spoon poured fondant over the top and sides of each square. Use an offset icing knife to adjust sides as necessary. Top with another dot of poured fondant and more sprinkles. Re-warm poured fondant as needed.

Let poured fondant set for at least an hour. Serve.

Leftover petit fours will keep in an airtight container in the refrigerator for 7-10 days.

Funfetti Petit Fours

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Funfetti Layer Cake

Funfetti Layer CakeI didn’t have any real reason to make a Funfetti Layer Cake this week. There were no special occasions. Nobody asked for a cake. Today is my dad’s birthday and Sunday is my pal, David’s, but neither of them would have Funfetti as their first choice. Nope.

Funfetti Layer CakeI just made this cake because I felt like it. In the last few weeks, I have stocked up on sprinkles at Sahadi’s and finally made a white cake recipe that I love, and if those two things aren’t enough reason to slap together a layer cake this cheerful…well, I don’t know what is.

Funfetti Layer CakeI mean, really. This has got to be the happiest cake on earth. Or at the very least, the happiest cake in Brooklyn 😍

Funfetti Layer CakeFunfetti Layer CakeFunfetti Layer CakeNow, you may be wondering what sets Funfetti Layer Cake apart from a plain white cake with some sprinkles. The answer is…well, not much. In fact the only differences between my regular white cake recipe and this cake are 1/4 teaspoon of imitation butter extract (for that box mix flavor without the box mix) and a veritable ton of rainbow sprinkles. There’s no big secret or anything–Funfetti is just white cake with pizzazz. Because sometimes you just need cake with pizzazz, am I right?!

Funfetti Layer CakeI frosted this cake with vanilla buttercream and coated the sides with as many nonpareils as the frosting would hold! This was done mostly because, as I have previously mentioned, the kitchen is the warmest room in my apartment right now–not ideal for beautiful frosting! This coating of sprinkles covers all manner of sad-looking frosting, and it’s super cute 💗

Funfetti Layer CakeFunfetti Layer CakeLook how adorable that is! I love how the bright white cake really makes the sprinkles pop. I’m just crazy about all that color 💕💕💕And as if aesthetics alone aren’t a good enough reason to make Funfetti Layer Cake from scratch, know that my version beats the pants off anything you can find in a box. The cake is light and buttery, and the frosting is super fluffy and delicious, and…oh, who am I kidding? This one’s all about the sprinkles.Funfetti Layer Cake

Funfetti Layer Cake
makes 1 three-layer frosted cake

To Grease the Pans:
2 tablespoons neutral-flavored oil
2 tablespoons all-purpose flour

Cake:
2 2/3 cup all-purpose flour
1/3 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/4 cup neutral-flavored oil (I like canola)
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups milk (not skim or fat-free)
1/2 cup full-fat sour cream
4 large egg whites, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)*

Frosting:
1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
pinch of Kosher or sea salt 
1 tablespoon pure vanilla extract
5-8 tablespoons heavy cream
rainbow sprinkles (jimmies or nonpareils), for decoration

Preheat oven to 350F. Grease the pans. In a small bowl, use a fork to whisk together oil and flour. Use a pastry brush to apply a thin layer to the entire insides of three 9-inch round cake pans. Set aside.

In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, and salt. Sift together four times. Do not skip this step. Set aside.

In a separate large mixing bowl, whisk together melted butter, oil, vanilla and almond extracts, sour cream, and milk. Set aside.

Place egg whites in a clean, dry medium-large mixing bowl. Use the whisk attachment on an electric mixer to beat egg whites on medium-high speed until they hold stiff peaks. Do not over mix. Set aside.

Fold dry ingredients into wet in three installments, scraping down the bowl as necessary. Carefully fold half the whipped egg whites into the batter, followed by the other half. Fold in sprinkles.

Divide the batter evenly into the prepared pans. Lightly tap each pan on the counter a couple of times just to help any large air bubbles dissipate. Bake for 23-25 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in the pans for fifteen minutes before running a small, thin knife around the edge of the pans and inverting the layers onto a rack. Allow to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes. Decorate with sprinkles immediately after frosting.

Cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

For information on the difference between jimmies and nonpareils, click here.

Funfetti Layer Cake

Overnight Yeast-Raised Doughnuts

Overnight Yeast-Raised DoughnutsYou guys, I have achieved a lot in my life, but I’m pretty sure I am proudest of these doughnuts. Today, at least.

Overnight Yeast-Raised DoughnutsAfter my yeast dough success with my Marzipan Cinnamon Rolls and Monkey Bread, I set my sights on yeast-raised doughnuts. I thought about them for a week, doing tons of research and reading about ratios. I started a batch on Saturday morning thinking that this would somehow be a simple one-and-done success. It’s safe to say I was a little over-confident.

Overnight Yeast-Raised DoughnutsThe first batch over-proofed and collapsed. I immediately started a second batch, wherein I killed yeast for the first time in my baking career. Neither batch made it to the point of frying. Frustrated, I decided to give up for the day and concentrate on making soup instead–it’s hard to screw up a pot of soup. I had dinner, watched Netflix, and tried to forget about my double failure.

Overnight Yeast-Raised DoughnutsBut, if you know me, you know I can’t move on quite so easily. That’s how I ended up making a third batch at 1am on Sunday morning. I mixed a shaggy dough and kneaded until it was smooth, before praying a little prayer to the doughnut gods and placing it in the fridge to rise overnight.

Overnight Yeast-Raised DoughnutsOvernight Yeast-Raised DoughnutsWhen I woke up around 10am, I took the cold, risen dough out of the fridge, rolled it to 1/2-inch thickness, and cut a bunch of doughnuts. I proofed them while I inhaled the first of two large iced coffees.

Yes, I did all the rolling and cutting pre-coffee. I deserve a medal. Or an extra doughnut.

Overnight Yeast-Raised DoughnutsI heated some shortening in my largest cast iron skillet and got to frying…and I had my first glimmer of success. Sometimes the third time really is the charm. I gave that batch a dip in a classic glaze and took a bite. They were soft and a little chewy with a crisp edge–they were just a little one-note in terms of flavor.

Sunday night, I made a fourth batch of dough, this time with the tiniest bit of nutmeg. I cut and fried again on Monday morning, gave the doughnuts a dip in a quick chocolate glaze, threw some sprinkles on top, and…

Overnight Yeast-Raised Doughnuts
🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩!!!!!!!!!!

Y’all, these are the best doughnuts I have ever had. Ever. Ever ever ever. I logically know that there is someone out there who makes a better homemade doughnut than I do, but…damn, these are GOOD. I can usually resist the treats I make, but not these. Nope. The crisp fried edge, the slightly chewy interior, the chocolate dip, the smattering of sprinkles–I just can’t help myself. Add in that this recipe basically comes together in the fridge–meaning that you can have warm, fresh doughnuts pretty soon after you wake up–and…well, this is about as good as breakfast gets.Overnight Yeast-Raised Doughnuts

Looking for more doughnuts? Check out my Glazed Cream Cheese Cake Doughnuts and my Coffee Glazed Chocolate Cake Doughnuts.

Overnight Yeast-Raised Doughnuts
makes about 2 dozen 2 1/2-inch doughnuts and doughnut holes 

2 cups bread flour*
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise)
1 cup buttermilk*
3/4 cup (1 1/2 sticks) unsalted butter
2 large eggs, beaten, room temperature
2 quarts shortening or frying oil (like peanut, safflower, or canola), for frying

In a large mixing bowl, whisk together bread flour, all-purpose flour, sugar, nutmeg, salt, and instant yeast. Set aside.

Combine buttermilk and butter in a small saucepan over medium heat. Warm until hot to the touch, about 115F. Use a silicone spatula to fold liquid into dry ingredients. Fold in eggs until a sticky, shaggy dough forms. Turn dough onto a floured surface and knead for 6-8 minutes, until dough is smooth. Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap and refrigerate overnight.

Cut a large sheet of wax paper into 30 4-inch squares. Place squares on two rimmed baking sheets.

Remove risen dough from refrigerator and punch it down. Turn cold dough back onto a floured surface and roll to 1/2-inch thickness. Use a 2 1/2-inch doughnut cutter or graduated cookie cutters to cut doughnuts. Place cut doughnuts on individual squares. Place doughnut holes at least one full inch apart on wax paper. Re-roll scraps as necessary.

Gently lay plastic wrap or a sheet of wax paper over the tops of the pans and allow doughnuts to rise in a warm, draft-free environment* for 45-60 minutes. Once puffy, remove doughnuts from oven.

Place a cooling rack over a rimmed baking sheet, and set in close proximity to the stove.

Heat shortening or oil to 350F. Working in small batches, fry doughnuts 1-2 minutes per side, until golden. Remove to rack. Continue with remaining doughnuts. Doughnut holes will only need 30 seconds per side.

At this point, unadorned doughnuts and doughnut holes may be frozen for up to a month. Otherwise, proceed with dipping (see Chocolate Dip recipe below).

Dipped doughnuts are best the day they are made.

Notes:

  1. If you do not have bread flour, you may substitute an equal volume of all-purpose flour. Your doughnuts will not have as much chew as those made with bread flour, but they will still be delicious.
  2. If you do not have buttermilk, you may make a substitute with lemon juice (or vinegar) and milk. Pour 1 tablespoon of lemon juice into a liquid measuring cup. Pour in milk until the liquid reaches the 1 cup mark. Let sit for five minutes before proceeding with the recipe as written. Whole and low-fat milks are fine, but I do not recommend skim or nonfat.
  3. I preheat my oven to 200F, turn it off, and slide the doughnuts inside. After 45-60 minutes, they are puffy and ready to fry. Works every time.

Chocolate Dip
makes enough for 2 dozen 2 1/2-inch doughnuts and doughnut holes 

1 1/2 cups confectioners sugar
1/4 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 tablespoon light corn syrup (or mild honey)
3-5 tablespoons milk
rainbow sprinkles, optional

In a small mixing bowl, whisk together confectioners sugar, cocoa powder, and salt. Mix in corn syrup and 3 tablespoons of milk. Add additional milk by the tablespoon until desired consistency is reached.

Set a cooling rack over a sheet of wax paper.

Dip doughnuts one at a time and place them on the prepared rack. Decorate with sprinkles before dip sets, if desired (I usually do this after I’ve dipped four doughnuts). Dip and sprinkle doughnut holes.

Chocolate Dip will set after about 20 minutes.

Overnight Yeast-Raised Doughnuts

Super Sprinkle Sugar Cookies

It’s gotten a little quiet around here over the last week, but for a good reason.

My little sister, Eliot (E3), moved to Cambridge, Massachusetts, to begin her masters degree at Harvard. Yes, that Harvard. I literally cannot stop bragging about her–so proud. 

In true Davenport style, we couldn’t let her do a cross-country move alone. Nope. My parents flew in and I took the bus up from New York, and we all set to work cleaning, painting, and organizing until we could barely move. <–Thank goodness Eliot is a yoga teacher.

After all the unpacking was done, we took a couple of days to enjoy Boston. On Saturday, our parents went to the airport, and Eliot and I packed up and hopped a bus to New York so she could have a mini-vacation before orientation starts.

When Eliot comes to New York, we don’t go sightseeing or do anything special beyond eat and make bad jokes. We ate tacos and watched Humphrey Bogart movies with my friend, VJ. We ate fancy pastries at Bien Cuit. We walked through Central Park and dropped a small fortune on hair products at Lush. She had never made pizza before, so we tested my pizza dough recipe (coming soon!). We watched all of New Girl season 2, even though we’ve seen it enough times to quote it beginning-to-end. Eliot and I don’t need to be entertained to have a great time together. We think we’re hilarious.

In all the chaos of Eliot’s move and visit, my responsibility to this little blog isn’t the only thing that went by the wayside. I woke up Monday morning remembering that I owed my roommate, Ed, some cookies. He did me a favor two weeks ago–he went to the post office to retrieve my new blender–and all he’d asked in return was that I make him some Super Sprinkle Sugar Cookies. Once Eliot and I were good and caffeinated, we hopped over to Sahadi’s for rainbow sprinkles and came home to make dough. A few hours later, we were all biting into soft, buttery sugar cookies coated in crunchy rainbow sprinkles 😊

Super Sprinkle Sugar Cookies are simple to put together. There are no unusual ingredients, save for a little light brown sugar to keep the finished cookies extra-soft. The dough is chilled before being scooped, rolled in a bowl of sprinkles, and baked until puffy. The middles are chewy, and the sprinkle coating gives every bite a bit of crunch. And of course, they are just about the most cheerful, colorful cookies in the world. Aren’t they adorable?!

These cookies are perfect for popping into school lunches, taking to parties, or saying “thanks” after sending your roommate into the doom-zone that is the post office. I ate two after putting Eliot on the bus back to Boston this morning–I needed a little pick-me-up after sending my sidekick home. Thank goodness she only lives four hours away now, so I can show up at her door with Super Sprinkle Sugar Cookies whenever the mood strikes.


Super Sprinkle Sugar Cookies

makes about 2.5 dozen cookies

2 3/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1/2 cup sprinkles,* for coating

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugar, followed by egg and yolk. Mix in vanilla. Add dry ingredients in two installments, beating until combined. Cover dough with plastic wrap and chill for at least two hours, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Place sprinkles in a small bowl. Scoop chilled dough in 1 1/2 tablespoon* (1 tablespoon + 1 1/2 teaspoons) increments, and roll into balls. Roll dough balls in sprinkles until fully coated. Place coated dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely.

Cookies will keep in an airtight container at room temperature for up to a week.

Notes:

1.  I used nonpareils for the sprinkles in this recipe. Jimmies may be substituted. For information on the differences between the two, see this post.

2.  I used a medium cookie scoop.

Funfetti Cheesecake Platinum Blondies

 How have I made it this far without posting any kind of cheesecake recipe? I love cheesecake. Smooth, rich, creamy, decadent–it’s everything I love in a dessert. And it gets brownie points for being the Golden Girls’ treat of choice. If it’s good enough for Blanche, Dorothy, Rose, and Sophia, it’s good enough for me.

But for all the things I love about cheesecake, it’s speed of preparation is not one of them. If you’re making a cheesecake today, you’re not going to get to enjoy it until tomorrow. Many recipes require a 24 hour chill after baking and cooling at room temperature. Who really has time for that when it’s not for a special occasion? Definitely not me. But I also refuse to live without cheesecake. My solution? Swirl it into some blondie batter, bake it up, chill, and commence eating in hours, not days. 

I also refuse to live without sprinkles, so today I’m bringing you Funfetti Cheesecake Platinum Blondies. The blondie base is similar to the one I used here, and it can take almost anything I throw at it. Most blondie recipes contain brown sugar, but I use all granulated here–the resulting lighter color is what makes these “platinum.” If you’d like to stick to traditional blondies, you may use all light brown sugar here, but I think Funfetti desserts are best with all granulated. It makes the vanilla flavor shine, and the lighter color means the rainbow sprinkles really pop!

Let’s get to the most important part: the cheesecake. It’s so good here. The creamy, tangy cheesecake is the perfect counter to the sweet, chewy, sugar cookie-like blondie base. The mixture is super simple to make, too. Beat a brick of full-fat cream cheese with an egg yolk and a teaspoon of vanilla. When it’s fluffy, add in two tablespoons of sugar. If you taste this by itself, it won’t seem sweet enough, but trust me–the tanginess will be divine when baked into the sweet blondie batter. 

 Once you’ve made the batter and the cheesecake mixture, it’s time to assemble. Set aside 2/3 cup of the blondie batter, and spread the rest into the bottom of a 9×9″ pan. Drop the cheesecake mixture and reserved batter by the spoonful over the top of the batter in the pan. Use a knife to swirl it all together. I swirled mine a lot (some might say too much). If you want more pronounced swirls, just go back and forth with the knife a few times. Tap the pan on the counter to make sure everything is evenly distributed before baking at 350F for 25-30 minutes. I tented mine with foil after ten minutes to keep everything from browning too quickly. 

 

Once the blondies just barely (and I do mean barely) jiggle in the center when the pan is jostled, they’re done. Let them cool on a rack for an hour before chilling for three hours. Yes, three hours seems like eternity, but it’s nothing compared to the 24 hours you’d wait for a traditional cheesecake! Once everything is good and cold, slice it into bars and serve. 

The Funfetti blondie base and cheesecake are a match made in dessert heaven! These bars are sweet, chewy, dense, creamy, tangy, and full of vanilla flavor. Oh, and look how colorful they are! I mean, who can resist a dessert studded with sprinkles and filled with cheesecake? Not many people I know, that’s for sure. 

Do you love sprinkles as much as I do? Check out these Funfetti Sandwich Cookies and Funfetti Cookie Dough Truffles!

Funfetti Cheesecake Platinum Blondies
makes one 9×9″ pan,* about 12-16 bars

Cheesecake:
8 ounces brick-style full-fat cream cheese, softened to room temperature
2 tablespoons granulated sugar
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract

Blondies:
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies)*

Preheat oven to 350F. Grease a 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the cheesecake. In a medium-large mixing bowl, use an electric mixer to beat cream cheese until light and fluffy, about two minutes. Add sugar, and beat to combine. Mix in egg yolk and vanilla. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs, vanilla, and imitation butter extract. Whisk in flour and salt. Use a silicone spatula or wooden spoon to fold in jimmies. Set aside 2/3 cup batter.

Spread the remaining blondie batter in prepared pan. Drop in cheesecake mixture and leftover batter by the spoonful. Use a knife to swirl it all together. Bake 25-30 minutes, tenting with foil if anything starts browning too quickly. Blondies are done when the middle jiggles just barely when the pan is jostled. Let pan cool on a rack at room temperature for one hour. Refrigerate pan for three hours, until cold. Slice into squares and serve.

Funfetti Cheesecake Platinum Blondies will keep covered in the refrigerator for up to five days.

Notes:

1. An 8×8″ square pan may be used here, but it may affect the bake time.
2. Jimmies are the cylindrical sprinkles, and they are ideal for this recipe. Do not use non-pareils (the little ball-shaped sprinkles)–they will bleed their color and give you an unappetizing purplish batter. Have more questions about sprinkles? I go into more detail here.