Pink Peppercorn Blondies

Pink Peppercorn Blondies

Pink Peppercorn Blondies

It was an eventful Friday for the Havey’s today.  Luke had a field trip to the ice rink and ended up breaking his ankle 45 minutes in.  In retrospect, I probably should have known not to send him…I mean an entire 4th grade class on an ice rink?  Not sure what the school was thinking and I should have been wiser.  What happened to visits to the museum or the dairy farm where it’s at least somewhat impossible to break a bone?

I guess he wasn’t the only kid to sustain an injury today, so the local ER got some good business out of this field trip today.   Speaking of the ER, in usual Luke fashion, he managed to make the entire staff smitten with him by the time we left.  Even though he couldn’t bear weight on his ankle at all and had to be wheeled into the hospital after being carried to the car by the school nurse, he was all smiles.  He refused pain medication and when the doctor asked how he was doing he said, “Well, I’m not dead”.   It’s hard to get a chuckle out of a doctor sometimes, but Luke managed to.

The nurse went to put some ice on his ankle and he retorts, “I’ve kind of had a bad experience with ice today, do we have to do that?”

My brave boy didn’t break down until he and I were about ten minutes into our ascent up the stairs at home.  Luke and I only weigh about 30 pounds different, so it’s pretty much impossible for me to pick him up. We had a hard time getting into the back door because it kept slamming shut on us before I could hoist him in.  When we had to sit on our butts and scoot up the stairs, I think he realized how immobile he’s going to be for a while and he broke down and cried.  He said, “Mom, I don’t think I can do this”.  My heart shattered, but I just smiled and assured him that he very much could and that this is just a temporary trial in life…nothing a meatball sub from Subway and Salt & Vinegar Lays can’t fix.

It was one of those weeks in which I was already stressed to the max.  I’ve had a horrible two-week cold that’s now turned into a hacking cough.  I’ve been trying to increase my production at work so that I can get my full bonus this year, and it’s the end of the school term so I’ve had to do a little micromanaging to make sure these two boys get their grades where they need to be.  On top of all that, I’ve been doing really well in my cooking and food photography pursuits, so good that they are swallowing a big portion of my time.   I’ve been asked to do some freelance work, I’ve been winning a lot of contests, and I’ve been invited to a big cook off in Tennessee in April.  Then, this morning, I got a call from KUTV news asking if I’d like to do a cooking segment at 6:30 AM Sunday morning…which of course I do, but my plate is officially overflowing at this point.  It’s a good thing I’ve learned just to take one day at a time.  I have everything I want, but sometimes having the things you wish for end up being a big load to carry.

Did I mention this weekend is daylight savings time and I lose an hour of my precious weekend?  That means I really go on air at 5:30 AM and not 6:30…yikes.  I’m going to need to stop at Starbucks on the way home and indulge in a very black and very deep, cup of coffee.

So all that being said, I’m really excited to be able to bake up my Pink Peppercorn Blondies on the news on Sunday.  I’m passionate about this recipe.  For one, blondies are all the rage right now.  They have the perfect texture of a brownie, but are made of white cake which makes them very versatile.  They start with a cake mix (which I’ve modified to achieve that brownie-like texture), making them the perfect thing to bring to a get together of any kind.  Best of all, they are dusted with a little bit of crushed pink peppercorn which gives a hint of heat and soft floral notes to the batter.  You guys know how I love my sweet + heat in any recipe.

I use a Miss Jones Bakes cake mix for this because I love the good quality ingredients, texture, and crumb, but you really can use any cake mix you have on hand in this.  I had created this recipe for the Miss Jones Baking Contest I won this year, which is to date one of the biggest contest achievements I’ve had so far.

I hope you really love the recipe…try subbing different mix-ins to suit your taste too…you really can’t go wrong with these.  I hope to see you on TV Sunday morning!


Pink Peppercorn Blondies


  • 1 box vanilla flavored cake mix
  • 1 extra large egg
  • 1/3 Cup half & half
  • 1/4 Cup melted butter
  • 1 bag white chocolate chips
  • 1 Tablespoon crushed pink peppercorns
  • 1 Cup cream cheese frosting
  • 1/4 Cup white Jimmies (sprinkles)


  1. Preheat oven to 350.
  2. Mix the cake mix with the egg, half & half, melted butter, white chocolate chips, and the pink peppercorns.
  3. Spread mixture into a parchment lined 8 X 12 inch jelly roll pan.
  4. Bake for 30-35 minutes (do not over bake or the chocolate chips will melt too much and ruin the texture of the dessert)
  5. Let the blondies cool, then pipe on the frosting and sprinkle with jimmies. Cut into squares and serve.



  1. Love the recipe and your story about Luke! Trust him to charm everyone he comes into contact with, even when he has a broken ankle. I hope he’s doing better!

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