First, our fence is up–see it in the backyard? Extra special thanks to my mom and dad for helping us to get it in way before we could have otherwise. Our dogs thank you too! Second, I have learned that my backyard (well the field we don’t mow behind the part we do) is probably a breeding ground for Eastern Box Turtles–so that turtle was not a fluke! So Exciting! And last but nearly as exciting is that my Makrut lime tree has a lime!!!! I did not even know it was possible (I thought it needed 2 trees and certainly to be outside year round in a more tropical environment). I actually gasped and shrieked when I saw it–just ask my sister, who was on the phone with me! Talk about flourishing and loving the new digs!
But anyway, about the Lemon Mascarpone Blondies. These were excellent. In a fit of attempting to be a bit more health conscious, I did try subbing in some oil, which I think made them cakier, but honestly next time I would go all butter. They just were not as dense as I wanted–totally my fault. But the flavor was very good and very unique. They had the deep caramelization of a blondie with the refreshing tang of lemon and creamy richness of mascarpone. Quite the heady combo.
Because this is a recipe I just featured on To Try Tuesday, I am going to link to the recipe rather than copying it out. Because I would use all butter next time I am linking you to Simply Recipes, but thanks to Joanne at Eats Well With Others for cluing me in to the recipe.