It has been a real chaotic week! With a new work schedule, starting school, Christmas shopping, and volunteering at an animal shelter, I have almost zero time to cool my jets and update. In a way this is good and bad, good because I have been very busy and able to keep my mind focused on goals instead of dwelling on the past [read previous post], but bad because I feel like I’m abandoning you guys . But I am going to try and update and much as I can, just be advised that if I do seem scarce it’s because of my busy schedule.
School just started but it’s already a DREAM. I love everything about it, and am super excited to get the textbook we’ll be using, which is called On Baking. It’s true that when you really love doing something it doesn’t seem like work at all! And where else are you able to learn what you’re interested in, get fed, and take food home at the end of class? I’m in HEAVEN.
Now onto today’s recipe.. BLONDIES! Much like brownies except not at all, in that they are not made with chocolate except for the chocolate chips you put in them. Think of them more as a giant chocolate chip cookie… cake… bar. And in my version, just add a little peanut butter and you have delectable perfection. My family nearly finished them in a day so try and stop yourself from doing the same.
I’m a *big* Food Network fan, and this particular recipe comes from the wonderful Barefoot Contessa herself, Ina Garten. I like a lot of her recipes after just a bit of tweaking . You can find her original recipe here.
Peanut Butter Chocolate Chip Blondies
2 sticks unsalted butter, at room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 large eggs, at room temperature
1/2 cup creamy peanut butter (I like Skippy’s)
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 bag (12 oz) peanut butter & chocolate chips (Nestle’s)
Preheat your oven to 350 degrees F. Grease and flour an 8 x 12 x 2 inch baking pan.
Now you add in the eggs and vanilla extract. I like to crack my eggs in a separate small bowl and add them in one at a time. This is in case I ever get shells in the eggs, I can just toss it instead of ruining the whole batch. Make sure you mix everything well, scraping the sides of your bowl at least once.
Also – these make great Christmas gifts. Last year I piled them on a platter and wrapped it in cellophane with a pretty bow for two different people; they loved it.
This week: Christmas cookies!
Love & Sweets,