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.
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.
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.
- 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
- 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.
- 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.
- 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.