Triple Peanut Butter Blondies

Triple Peanut Butter Blondies

This past weekend, my parents and I got to do something really cool.  We went to the Fox Theater for Forgotten Harvest’s Comedy Night with Jay Leno.  First, the Fox Theater is an awesome spot.  It is jaw dropping gorgeous.  Alton Brown was there the night before for his tour, which I’d like to see, but my days of going out two late nights in a row are over never existed, so next time, Alton.  Next time.  But I did see his drone flyby of the theater and it is awesome.  Take a look.

Fox Theater

Next Forgotten Harvest is a local charity that rescues food that is going to be thrown away and gives it to those who are hungry.  What they are doing to help people out is remarkable.  This was their 24th annual Comedy Night.  They shared the story of a few families whose lives have been improved by their resources.

Jay Leno

After a couple live auction items, which raised $30,000 total, Jay Leno hit the stage.  Don’t get me wrong, Jimmy Fallon is great, but I still miss seeing Jay on TV every night.  He was as funny as ever and performed for about an hour and fifteen minutes without notes or even taking a drink of his water.  I haven’t laughed that hard in a long time.

As he was wrapping up his set, Jay donated $10,000 and offered tours of his garage to anyone in the audience who was willing to donate $2,000.  Very cool and very generous.  Jay truly seems like a great guy.  It was a great night from start to finish and I am so glad we were able to attend.

Triple Peanut Butter Blondies

I’m also super glad I made these Triple Peanut Butter Blondies.  They are a peanut butter lover’s dream come true.  The blondie is super dense, fudgy, and chewy.  Plus it’s loaded with peanut butter.  Then I added Mini Reese’s Pieces and peanut butter chips, along with white chocolate chips for balance.

Triple Peanut Butter Blondies

I didn’t love these hot out of the oven, but once they cooled, the peanut butter flavor intensified and the rich, gooey texture shined like the star it is.  Needless to say, as I was cutting these up, I kept taking taste after taste.  By the way, how is it that I don’t feel as guilty eating all those little tastes as I do eating a blondie when I clearly ate way more than one blondie???  Girl math???

Anyway, back to these blondies.  Make them.  Really.  They are crazy good.  Also, I made them gluten free and no one could tell!

Triple Peanut Butter Blondies

Triple Peanut Butter Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 18 blondies

Ingredients

1 stick unsalted butter, melted

¾ cup creamy peanut butter

1 ¾ cup packed light or dark brown sugar

2 large eggs

2 teaspoons pure vanilla extract

½ teaspoon kosher salt

2 cups all-purpose flour or gluten free 1:1 baking flour (I love Bob’s Red Mill)

¼ teaspoon baking powder

1 cup Mini Reese’s Pieces

1 cup peanut butter chips

½ cup white chocolate chips

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.

In a large bowl, stir together butter, peanut butter, and brown sugar until combined. Add eggs one at a time and vanilla. Mix until fully combined.

Add salt, flour, and baking powder and stir until almost fully incorporated. Stir in Reese’s Pieces, peanut butter, and white chocolate chips.

Pour batter into prepared pan and bake about 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars. Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.

Notes

Recipe adapted from Baker by Nature

http://piesandplots.net/triple-peanut-butter-blondies/

Gluten Free Peanut Protein Blondies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartWithJifPowder #CollectiveBias

Gluten Free Peanut Protein Blondies

We’re not quite two weeks into the New Year and I’m determined to make this year my best yet.  I’m working on several writing projects, clearing the house of clutter, and focusing on eating clean, nutritious foods like Jif Peanut Powder.

Shopping at Walmart

 

I really enjoy good for me foods, so this isn’t a huge deal, but I’m not great at eating protein, so I’m placing emphasis on that for my 2016 eating habits.

Jif Peanut Powder

 

Jif Peanut Powder

Luckily Jif Peanut Powder is here to help me out.  It is made from only fresh roasted peanuts, no added sugar or salt; plus it has 85% less fat than traditional peanut butter while still keeping all the protein.  This makes Jif Peanut Powder the perfect food for diets, cleanses, and keeping new years’ resolutions.

Even better is that Jif Peanut Powder is just as tasty as the peanut butter we all know and love.  And once you taste my Gluten Free Peanut Blondies, you will love Jif Peanut Powder as much as I do.

Making the blondies

Whether you eat these blondies as a quick breakfast on the go, an energy boosting snack, or a not so guilty pleasure dessert, you will love them.  They are full of peanut flavor.  The blondie itself is soft and a little chewy – the perfect blondie texture – and the peanuts add some crunch while the carob chips add just a bit of decadence.

These blondies are naturally gluten free and made from simple ingredients that you can pick up on your next trip to Walmart (like I did) or you may even have in your house right now.

Gluten Free Peanut Protein Blondies

I also want to say a quick Happy Birthday to Dad!  He’s at work, but rest assured he found one of these blondies in his lunch bag 🙂

Be sure to check out Jif Peanut Powder and make these blondies.  We’ll conquer our new years’ resolutions together.

Gluten Free Peanut Protein Blondies

Gluten Free Peanut Protein Blondies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 9 blondies

Ingredients

1 cup Jif Peanut Powder

½ cup honey

2 large eggs

1 teaspoon baking soda

2 teaspoons pure vanilla extract

½ cup carob chips

½ cup peanuts

Instructions

Preheat the oven to 350 degrees F. Line an 8 inch square pan with parchment.

In a medium bowl, stir together Jif Peanut Powder, honey, eggs, baking soda, vanilla, carob chips, and peanuts until well combined.

Pour batter into the prepared pan and smooth into an even layer. Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan.

Blondies may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 30 seconds.

http://piesandplots.net/gluten-free-peanut-protein-blondies/

 

Paleo Cherry Blondies #SundaySupper

Paleo Cherry Blondies - A healthy, gluten free dessert that you will LOVE!

Back to school was a rough time for me. It was the end of summer, fun, and life, or at least what felt like it to my grade, middle, and high school aged self.

I did just fine academically, but I didn’t fit in at school socially. Nor did I mesh well with the bureaucracy of rules and rigidity that pretty much all schools participate in willingly and happily. It didn’t make sense to me why someone could take calculus as a freshman but I couldn’t take AP government.

I was a bit of a rebel and rule breaker, but not in a ditch class and smoke pot in the basement way. In a let’s think outside of the box and make school a better experience for everyone involved. Unfortunately everyone was more than okay with the status quo, so I was the odd man out, the weirdo, the freak that didn’t fit it, in a place where everyone is expected to fit in.

Paleo Cherry Blondies

It was hard, and soul crushing. Looking back I have a million decisions I would have made differently that perhaps would have changed everything, but that’s not really fair because I don’t know what would have gone a different way. Perhaps I would have ended up in exactly the same places no matter what.

It’s not to say I’m unhappy with where my life has gone. I just wish somethings would change. That I could figure things out. For now, I guess I’m just happy I don’t have to think about going back to school.

But if you or your children are, you’ll want to make it as easy as possible. Treats are a great way to do that. I have many fond memories of after school snacks: chips and salsa with one of my favorite baby-sitters, ice cream with Mom, McDonald’s French fries to sustain me when I had to be somewhere right after school.

Paleo Cherry Blondies

Today I have Paleo Cherry Blondies for you. Don’t let the fact that they’re Paleo scare you away. These are just yummy, healthy blondies. They have a great texture from the almond meal and a burst of flavor and juice from the cherries. They are super moist and dense, so they feel like a decadent treat, but you can feel great about eating them.

Whether these are a quick breakfast (maybe with a bit of almond butter), a school lunch surprise, or an after school snack, they are the perfect thing to make to make this time of year just a little better.

Paleo Cherry Blondies - A healthy, gluten free dessert you will LOVE!

Paleo Cherry Blondies #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 9 blondies

Ingredients

1 ½ cups almond meal

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ cup olive oil

2 large eggs, whisked

¼ cup pure maple syrup

1 teaspoon vanilla bean paste

2 heaping cups cherries, pitted and halved

Instructions

Preheat oven to 350 degrees F. Oil an 8 inch square pan.

In a large bowl, stir together almond meal, baking soda, salt, and cinnamon. Stir in oil, eggs, syrup, and vanilla bean paste. Add cherries and stir to combine. The mixture may turn a shade of red from cherry juice, but that’s okay.

Pour mixture into prepared pan and bake for 35-45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Be sure to check it well so that the center is not gooey. Tent with foil during baking if it is browning too fast.

Cool completely in pan before cutting and serving. Blondies may be stored in an air tight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.

Notes

Recipe adapted from Marla Meridith

http://piesandplots.net/paleo-cherry-blondies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Getting Started On School Days

Ideas for the Lunchbox

After School Snacks and Beverages

School Night Suppers

Sweets to End the Day

 

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Banana Bread Blondies

Banana Bread Blondies

Family is the most important thing in life. I am so lucky to see my parents every day. It is hard for me to imagine a time when that will not be possible. It is impossible for me to imagine going weeks, months, or years without seeing them, but that is the reality for many people.

While I may see my parents every day, I understand how it feels to be away from family, because I do not often have the opportunity to see my aunt and uncle. They mean so much to me and are people I know I can always turn to no matter what. However, they live hours away and over the past few years, my uncle’s job has taken him to several different locales, including one in another country!

My Family

My aunt, me, and Mom during her last visit.

This makes it nearly impossible to see them. I always wish I could call them to come over for dinner or to watch a movie or go shopping or to see a play, but without weeks or months of planning and schedule checking, it can’t happen. Even with the planning, it often doesn’t happen.

One thing that brings us all together is food. Western Union understands really well. Many of their customers are “Dual-Belongers,” meaning they live in one place for a better education, career, or life, but their family, and therefore their heart, lies somewhere else. They rely on Western Union to send money home, which seems like no big deal to them. It’s something they do without question or second thoughts.

Banana Bread Blondies

Food helps link them to their homes, whether those homes are oceans away or a long drive. Once Western Union heard from their customers how important food is in linking them to home, their family, and memories, they created #WUHomeCooked, a heartwarming video in which they surprised some of their customers with a surprise meal from their family!

The video is really inspiring and reminds me how lucky I am to have any family at all close to me. The world can be a really lonely place. It made me think of my aunt and uncle and how they must feel when they are far away from home and family, as well as how I feel missing them.

Banana Bread Blondies

They don’t always get to cook, a simple thing I take for granted because I do it every day. While eating out is fun, it gets old after awhile, and a homemade meal, or even better, a baked treat sounds good to them. I was inspired by my aunt’s love of banana bread to create these Banana Bread Blondies.

I wish I could send her some (oh! Maybe I could do that!), but I hope if she gets the chance to make them, she feels as connected to me as I did to her while whipping them up.

They have all the classic banana bread flavors with the dense, chewiness of a blondie and are rather addictive. Plus, they only take one bowl to mix together. I think I’ll grab another one while I pick up the phone and talk to my aunt. I hope you find ways to stay connected to those most important to you. Just as Western Union discovered, food is a great way to keep that connection going!

Banana Bread Blondies

Banana Bread Blondies

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 18 bars

Ingredients

1 cup packed light brown sugar

1 cup granulated sugar

2 sticks unsalted butter, melted

3 small ripe bananas, mashed

2 teaspoons pure vanilla extract

3 large eggs

2 ½ cups all-purpose flour

½ teaspoon kosher salt

1 cup pecans

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Set aside.

In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.

Pour the batter into the prepared pan. Bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.

Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.

http://piesandplots.net/banana-bread-blondies/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Gluten Free Peanut Butter Blondies #SundaySupper

Gluten Free Peanut Butter Blondies

Do you eat a lot of processed food? I’ll be the first to admit, I used to. Prepackaged cookies and crackers, canned soups, soda and sports drinks, fast food. Much of my diet consisted of processed foods, but I did not look or feel my best.

Since then, I’ve totally changed the way I eat. Tons of fresh fruit and vegetables, lean protein (mostly wild fish), whole grains. I eat foods that are good for me. It’s also pretty awesome that they taste great too. Those weird fruit cocktail cups have nothing on fresh fruit! These are foods I am happy to say I eat. I know where they come from and don’t have to question the ingredients in them. For the most part, if I can’t pronounce it, I don’t eat it.

Gluten Free Peanut Butter Blondies

Sometimes, though, I do eat processed foods. There are some I won’t touch. I’m looking at you canned soup. I haven’t had soda in ten years and that was only because I was about to pass out after receiving a shot at the doctor’s office, and I needed some sugar so I could leave. Yeah, needles and I aren’t friends! I love a good potato chip and even Cheetos and Doritos sometimes. Candy is one of my favorite indulgences. I’ve even been known to eat a spoonful of canned frosting now and then. Guilty pleasure alert!!!

Life is all about balance. While I love those unprocessed foods and they nourish my body, the fun foods nourish my soul and deserve an occasional presence in my life because life is short and I refuse to not have any fun!

Gluten Free Peanut Butter Blondies

Baking doesn’t have to include processed foods either. I mean, I am totally going to satisfy my craving for a big slice of layer cake coming up, but I really like healthier treats that I can eat when I don’t want a big slice or cake or that I can grab for a quick breakfast without feeling like I’m doing something wrong.

These Gluten Free Peanut Butter Blondies totally fit that bill. They make an awesome light dessert, as well as a great breakfast full of flavor and nutrition to start your day right. Don’t forget about them at snack time either!

Be sure not to overbake these, to allow their soft, slightly dense texture to shine through. The peanut butter and vanilla flavors are prominent, with a nice sweetness from the raisins that are so plump and juicy. Because I love treats with a variety of textures, I also added some walnuts for crunch. Feel free to use whatever dried fruit and nuts you love. And then indulge without an ounce of guilt.

Gluten Free Peanut Butter Blondies

Gluten Free Peanut Butter Blondies #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 bars

Ingredients

1 cup creamy peanut butter

¼ cup honey

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 large egg

½ cup raisins

½ cup walnuts

Instructions

Lightly oil an 8 inch square pan.

In a medium bowl, stir together peanut butter, honey, baking soda, vanilla, and the egg until well combined. Add the raisins and walnuts and stir to combine. Pour batter into the prepared pan and smooth into an even layer.

Bake for about 20 minutes, until the blondies have puffed and the top is golden brown. Cool completely in pan (or don’t – they’re great warm!). Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

http://piesandplots.net/gluten-free-peanut-butter-blondies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

 

Alluring Appetizers and Stunning Sides

Enticing Entreés

Decadent Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Caramel Brownies #SundaySupper

Caramel Brownies #SundaySupper

Did you hear about the Farmers’ Almanac predictions for this winter?  It was all over the news.  I tried to shield my ears from it, but the words “biting cold” and “piercing cold” made it through, along with a prediction for a massive snowstorm Super Bowl weekend.  Sounds like this winter could be a special kind of horrible. 

Luckily, the local and national meteorologists have been questioning whether these super long range forecasts have much validity.  It’s good to hear professionals wonder if these could possibly be accurate.  I mean, most of the time, weather predictions a day or two out aren’t exactly spot on, so is it realistic for predictions several months out to be even close to what will actually happen? 

Caramel Brownies #SundaySupper

So, while I’m trying to act like I didn’t even hear the winter forecast, it has me a little on edge for what’s ahead, whether it should or not.  It is going to be winter, so it will probably be cold and snowy and yucky, unless maybe the predictions are totally wrong and it will be way warmer than normal.  Wouldn’t that be nice?  I know there’s nothing I can do about the weather, but winter’s pretty tough for me, so that fact doesn’t stop me from worrying about it.

For now, I’ll enjoy summer while it’s here.  Labor Day might be the unofficial end of summer, but the calendar says we have almost a month left.  Another month of summer?  Yes, please.  And according to the month long extended forecast I look at, the next month looks pretty warm and sunny.  Wait . . . you’re saying that might not be very accurate either?  Oh, well, at this point I’ll take what I can get.

Caramel Brownies #SundaySupper

Caramel Brownies #SundaySupper

Whether it’s summer or winter, these Caramel Brownies are high on my list of sweet treats.  They are super portable and perfect for your Labor Day picnic or cookout.  They might not be the prettiest, but they pack a flavorful punch.  The brownies themselves are super moist and fudgy, though there’s no chocolate in sight.  They have a caramelized flavor from all the dark brown sugar.  And then as if they weren’t yummy enough on their own, they are topped with a caramel frosting.  It has a wonderful, rich flavor without all the work of making caramel.  I poured it on the brownies while both the brownies and frosting were warm to make kind of a messy, molten treat, so the frosting was rather messy, but it set up nicely once it cooled.  Whatever the weather, these are sure to brighten your day.

 Caramel Brownies #SundaySupper

Caramel Brownies #SundaySupper

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 9 brownies

Ingredients

Brownies

½ stick unsalted butter, melted

1 cup packed dark brown sugar

1 large egg

2 teaspoons pure vanilla extract

¾ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

Frosting

1/2 stick unsalted butter

½ cup packed dark brown sugar

¼ cup milk (I used almond milk)

1 teaspoon pure vanilla extract

1 ½-2 cups confectioners’ sugar

Instructions

Make the brownies. Preheat oven to 350 degrees F. Butter an 8 inch square pan.

In a medium bowl, whisk together butter, sugar, egg, and vanilla until fully combined. Stir in flour, baking powder, and salt until just incorporated. Pour into prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs, rotating halfway through if necessary. Cool completely in pan (or don’t, it’s up to you).

Make the frosting. In a small sauce pan, place butter, sugar, and milk over medium heat. Stirring frequently, allow the butter and sugar to melt and come together. Then bring it to a boil and boil for 1 minute. Remove from heat and stir in vanilla. Allow to cool about 5 minutes, then stir in confectioners’ sugar until desired consistency is reached. It will be rather thin, but will set up as it cools. Pour over brownies, cut, and serve. These are awesome warm, but may be stored at room temperature up to 3 days in an airtight container, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds – 1 minute.

Notes

Recipe adapted from Recipe Girl

http://piesandplots.net/caramel-brownies/

Don’t forget to check out all the other Sunday Supper posts!

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

I think I should host the Oscars next year.  I’ll give you a minute to stop laughing.  Done?  Good.  Seriously, it’s not like ratings are going gangbusters or the most recent hosts have gotten rave reviews.  So hear me out.

I love to watch movies.  Sure, so does most of the rest of America, but I really love movies, watching at least two new ones every week.  Plus, can you imagine how awesome it would be to get screener copies of movies?  No more going to the movie theatre to stand in line and sit next to the guy loudly chomping on popcorn.  And no more waiting until the movies come OnDemand, cheering for a movie to win based on who’s in it and what Entertainment Weekly said about it.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

I also love public speaking.  It’s energizing and exhilarating.  Sure, I’d be nervous.  Anyone who says they wouldn’t is lying.  But nerves are good; they keep you on your toes and wanting to do your very best.  Once up on the stage, the butterflies in my tummy would calm and I would be on my game and in the moment.  I can be funny too.  And the writers would help me be really funny.  However, I have that comedic timing that can’t be taught, even by a room full of comedic geniuses.

Most people tune into the Oscars for the fashion.  We all want to see who looks great and who looks . . . well . . . not so great.  It would be a joy for this fashionista to have designers fighting to dress her, make gowns just for her.  After all, having a haute couture gown is on my bucket list.  Gowns, shoes, jewelry, hair, makeup: I’d give the fashion community plenty to talk about.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

Everyone would tune in to see the regular girl host.  The producers and network want the ratings to go up, way up.  What a better way to do that than to take the girl next door, a Hollywood outsider and give her the chance of a lifetime?  People would tune in to see if I’d choke.  If Billy Crystal would have to be pulled from the audience to host the show.  Would I do a song and dance number?  Would I fall on my face while doing it?  Would I try to get my first kiss from Bradley Cooper?  Or George Clooney?  Or Hugh Jackman?  Would I become the next big thing in Hollywood?  Regardless, people would want to watch out of sheer curiosity.  There could be behind the scenes pieces with dress fittings and rehearsals, not to mention interviews with former hosts.  It would be the best Oscars EVER!  I know you’re thinking this dream is even crazier and less realistic than being a bestselling novelist and an Oscar winning screenwriter.  I know that.  But admit it: You’d watch.

You’ll also want these Biscoff Blondies with Biscoff Icing.  I have made more than my fair share of awesome blondies but none with Biscoff.  I had to change that and I’m so glad I did.  These may be the best blondies I’ve made.  They are super dense and chewy – the best blondie texture.  They have a hint of Biscoff flavor along with a little vanilla.  I’d also never made blondies with icing.  How is that possible?  Icing makes everything better.  This icing is so Biscoff-y you’ll want to eat it by the spoonful.  Just try to save enough for the blondies.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 24 bars

Ingredients

Blondies

1 stick unsalted butter, room temperature

1 cup granulated sugar

1 ½ cups packed light brown sugar

1 cup creamy Biscoff

2 teaspoons pure vanilla extract

4 large eggs

2 ½ cups all-purpose flour

½ teaspoon kosher salt

Icing

1 cup creamy Biscoff

½ cup confectioners’ sugar

2 teaspoons pure vanilla extract

3-4 tablespoons milk (I used almond)

Instructions

Make the blondies. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Line the bottom only with parchment.

In a large bowl, cream butter, sugars, Biscoff, and vanilla until light and fluffy and well combined. I did this by hand, but a hand or stand mixer would work as well. Add the eggs one at a time, fully incorporating each one. Mix until once again light and fluffy. Add the flour and salt and mix until just combined. Pour mixture into prepared pan and bake for 35-40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.

Make the icing. In a medium bowl, stir together Biscoff, sugar, vanilla, and 3 tablespoons of milk. Continue adding milk one tablespoon at a time, until the icing is thick but spreadable. Spread into an even layer on blondies. Cut and serve. Blondies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.

http://piesandplots.net/biscoff-blondies-with-biscoff-icing/

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

Spring started Wednesday.  Yay! Spring!  But wait a minute . . . I don’t know about where you live, but here in Michigan it’s decidedly not springy.  There’s still snow on the ground, the temperatures barely make it out of the forties, the wind howls, and the sun refuses to shine.  Last winter wasn’t even this bad and now it’s spring, people.  Someone needs to fire that groundhog, because not only did spring not come early, so far it has yet to come at all.  And the next ten days aren’t looking so hot either.  I should know, I check the forecast rather obsessively.

I need some sunshine and warm temperatures.  I want the tulips and daffodils to pop out of the ground, the Bradford pears to burst into full bloom.  I will welcome the chirping of the chipmunks and birds as my alarm clock.  My winter coat needs to find a semi-permanent place in my closet, while my sandals break out of their boxes.  I want to want to leave the house, instead of fighting with my overwhelming desire to barricade myself in the house where it’s warm.  I need a leisurely walk outside.  I need spring to come.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

I’m trying really hard not to complain.  Really, I am.  Even if it’s not going well.  I’m trying hard not to obsess about the weather, which I can’t control, but it stares at me constantly, the gloominess pouring in the windows.  I try not to only focus on my desire to move somewhere warm, so I can bask in nice weather year round.  But it is the drive I need to keep working and not give up.  I really am trying, now if only Mother Nature would.

Whether or not spring is here, Easter almost is.  Earlier this week, I posted Carob Peanut Butter Eggs.  I loved them so much, I wanted to make something with them.  So I made Peanut Butter Egg Blondies.  The blondies themselves are loaded with peanut butter.  Tons of it.  Then there are pieces of peanut butter eggs throughout.  I love the bites with extra peanut butter in them.  You don’t have to make your own peanut butter eggs in order to make the blondies – just buy some Reese’s Peanut Butter Eggs.  I know they’ll work perfectly.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

The texture is rather dense, almost like a fudgy peanut butter cookie.  It’s the perfect texture that I’m always looking for in blondies.  And the peanut butter flavor is crazy good, enhanced further by the bittersweet carob.  This peanut butter lovers’ delight would be a great Easter treat, perhaps as a post egg hunt energy snack.  Maybe it will make spring finally arrive.

Peanut Butter Egg Blondies

4.9 from 11 reviews
Peanut Butter Egg Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 stick unsalted butter, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 cups packed light brown sugar
  • 1 cup creamy peanut butter (I used Skippy)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup peanut butter eggs, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom of the pan with parchment. Do not butter the parchment.
  2. In a medium bowl, stir together flour and salt. In a large bowl, cream together butter, sugars, and peanut butter, until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Add the eggs, one at a time, incorporating after each addition, then add the vanilla and mix until once again light and fluffy.
  3. Add the flour and stir until just incorporated. Stir in the peanut butter eggs, trying to evenly distribute them, yet not break them up too much. Pour dough into prepared pan, smooth to even, and bake 35-40 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 10 minutes.

Individual Slutty Blondies

Individual Slutty Blondies

What’s in a name?  We all have strong opinions about our own names.  Maybe we love them or perhaps we hate them.  They might be so unique we’ve never met anyone with the same or so common we feel like we hear our name all the time.  I have learned to like my name, Laura.  It is unique enough to leave me feeling like an individual, but common enough that people for the most part don’t have trouble pronouncing my name.  Though sometimes I’m not sure why people call me Lara – it’s a different name, everyone.

It’s my middle name that bugs me.  Sorry Mom and Dad, but it’s just so common.  I never use my middle name and try to avoid it as much as possible, but if you are a girl anywhere near my age, I bet you know what I’m talking about and feel my pain.  And I bet there’s a good chance your middle name is Marie.  I wouldn’t change my first name for the world, it’s part of me, but Marie . . . it’s so not.

Unbaked Slutty Blondies

But there are other names that play a huge role in our lives.  Brand names.  I love designer clothes and shoes and handbags and makeup and on and on.  I am instantly drawn to something with a label I recognize.  Gucci, Prada, Louboutin.  My eyes light up when I see the name and gorgeous product that goes along with it.  Would I love the product as much if it didn’t have that name on it?  I honestly don’t know.

The same goes at the grocery store.  As you can see on my ingredients page, I have certain brands I love and use all the time.  King Arthur Flour, Domino Sugar, McCormick Spices, these brands fill my pantry.  If my regular grocery store is out of or doesn’t stock what I’m looking for, I go to another store, heading out of my way for perhaps only one product, though I’m not sure I’ve ever walked out of any grocery store having bought one thing.  I am very attached to my favorite brands, trusting that the product behind the name is as good as I believe it to be.

Individual Slutty Blondies

Individual Slutty Blondies

So let’s talk about this recipe.  I don’t know where the name Slutty Blondies (or brownies, depending on what kind of batter you put on top) came from, but it caught your attention, didn’t it?  What makes these slutty?  Eating homemade cookies, store bought cookies, and blondies all in one?  Cheating on each of the desserts?  Making a dessert recipe that has three and a half sticks of butter?  I really don’t know, but I can tell you these are certainly delicious.

I took spicy gingerbread cookie dough and placed it on the bottom, followed by an Oreo.  I used leftover Gingerbread ones which should totally be a year round staple, but Golden Oreos would also work.  I would not go for the Double Stuffed ones – too much filling.  And topped the whole thing with my favorite blondie batter.

Individual Slutty Blondies

The end result?  A wonderful mix of sweet and spicy flavors.  But it is the textures that really make this treat sing.  The edges of the blondie get crispy, while the inside is still slightly gooey.  The Oreo is as crunchy as ever, and that gingerbread cookie bottom is soft and moist.  A word of caution: these can only be made in muffin tins.  It is too much batter to bake all the way through in a 9 by 13.  Trust me, I tried.  I also tried replacing the Oreo with a caramel or a marshmallow in a few of these.  The marshmallow did not work at all, but the caramel was quite good.  I’d stick with the Oreos though.  No matter your name or whether you think calling these Slutty Blondies is cute or not, give them a try.  Your taste buds with thank you.

Individual Slutty Blondies

Individual Slutty Blondies

4.6 from 14 reviews
Individual Slutty Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Ingredients
Gingerbread Cookie
  • 1 ½ sticks unsalted butter, room temperature
  • 2 ½ cups all-purpose flour
  • 2 ¼ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly ground black pepper
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 6 tablespoons cane syrup or molasses
  • 1 large egg
  • 22 Golden Oreo Cookies
Blondies
  • 2 sticks unsalted butter, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 cups packed light brown sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Butter 22 muffin cups in 2 muffin tins generously.
  2. Make the cookie base. In a medium bowl, stir together flour, baking soda, salt, ginger, allspice, and pepper. In a large bowl, cream together butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the cane syrup or molasses and egg until once again light and fluffy. Stir in flour mixture just until a very thick dough is formed. Take a couple tablespoons of dough and press them into the bottom of each muffin cup, making sure to cover it completely. Press an Oreo gently but firmly into the center of each muffin cup with cookie dough.
  3. Make the blondies. In a medium bowl, stir together flour and salt. In a large bowl, cream together butter and sugars until light and fluffy. I also did this by hand, but a hand or stand mixer would work as well. Add in the eggs and vanilla and mix until once again light and fluffy. Stir in the flour mixture until just combined. Spoon batter over Oreo cookies and cookie base, covering completely and filling just to the top of the muffin cup. Bake for about 30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the blondies comes out with only a few moist crumbs. Cool completely in pan. When cool, gently loosen from pans and enjoy! May be stored in airtight containers at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in zipper bags for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes.
Notes
Gingerbread Cookie Base adapted from Everyday Food

 

 

Candy Corn Oreo Blondies

Candy Corn Oreo Blondies

Halloween isn’t my thing.  I went trick-or-treating once when I was five or six.  I was Belle from Beauty and the Beast, though my costume had to be covered with a coat thanks to the glorious Michigan weather, and though I don’t remember much about it, I’m sure I was scared and shy, probably making my parents say “Trick-or-treat.”  I’m not sure how much candy I got or if I ate it.  Then I was a witch a couple of years for school mandated costume parties.  By the time third grade rolled around, I was totally over it.  Totally.  I think I was Sabrina the Teenage Witch, then Britney Spears the following year, meaning I wore regular clothes and told everyone it was a costume.  Middle school meant an end to Halloween parties, but they came back with a vengeance in high school, students and faculty alike obsessed.  Considering high school already wasn’t a stellar time for me, I may not have shown up those days (Thanks, Mom!).  Back then, I wasn’t even into the candy.

Now, I can appreciate the effort the Today show anchors put into their Halloween costumes, but you’re still not going to see me dress up.  Sometimes we put up a couple decorations around the house, but it’s not a big deal.  I’ve become a fan of Halloween, though, just for the sweet treats.  I troll the aisles of Target, Walgreens, grocery stores, and hit the Internet to stock up.  This year, my eyes lit up the first time I saw Candy Corn Oreos on TV.  I had to get my hands on them.  I bought two the first time I saw them unsure if I’d even like them.  Boy am I glad I did.  They’re now nowhere to be found and they’re totally awesome.  I recently made Vanilla Pudding Candy Corn Oreo Parfaits, and now I bring you Candy Corn Oreo Blondies.

Unbaked Blondies

Candy Corn Oreo Blondies

That’s right, I took moist, gooey blondies with that caramel-y flavor and put Candy Corn Oreos in the middle.  Then my head exploded from the awesomeness.  The blondies have just the right sweetness and are soft in the middle with a crispy top and edges.  Then the Oreos are in the middle giving their subtle candy corn taste and a whole lot of crunch.  Even the crème in the center gets crunchy.  Ahhh, the magic of Oreos!  Together, the flavor and texture is irresistible.

A couple of notes on this recipe.  I only put 12 Oreos in the blondies, but some pieces did not have any Oreo or had very little.  Adding more Oreos and packing them closer together would solve this problem.  While I still loved them, I feel like the blondies were slightly overbaked, when it comes to blondies underbaked is best, so make sure to watch them closely in the oven.  Also, if you can’t find Candy Corn Oreos, I bet any variety of Oreo would work and would still be a wonderful Halloween treat.

Whether you’re all about Halloween or hiding in the house waiting for the madness to be over, these Candy Corn Oreo Blondies will be one of your favorite Halloween themed treats.

And I am now Certified Yummly!  Please check out the feature on my blog on Yummly’s site 🙂

Candy Corn Oreo Blondies

4.5 from 11 reviews
Candy Corn Oreo Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 2 sticks unsalted butter, room temperature
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 12 Candy Corn Oreos
Instructions
  1. Preheat oven to 350 degrees F. Line a 9 by 13 inch pan with parchment. Do not butter the pan or the parchment.
  2. In a small bowl, stir together flour and salt. In a large bowl, using a hand mixer on medium, cream butter and sugars until light and fluffy, about 4 minutes. A stand mixer may alternatively be used. Do not mix this batter by hand. Add eggs and vanilla and mix until once again light and fluffy. Add the flour and mix on low just to combine. Finish mixing by hand to make sure all the flour is incorporated.
  3. Pour half of the batter in the prepared pan and spread it into an even layer. This is slightly difficult because they batter is thick, but have patience and it will spread. Place the Oreos on top of the batter. Pour the remaining batter over top and spread, covering the Oreos as completely as possible.
  4. Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs and the top is glossy and light brown. The Oreos may rise to the top a bit, this is okay. Cool completely in pan before cutting and serving.
  5. May be stored at room temperature for up to 3 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 10 minutes.

 

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