Meet Fiona and Gabby
Lots of Blondies at our house!
Who do you know that needs a cookie today?
Is it the day to set up the porch or the deck? Yard work will wait.
I love this kind of day. Spring’s here for sure and the neighborhood is beautiful.
The sun is shining, irises are in bloom (with more to come), and it’s warm enough to walk, but not so hot that you roast. In other words, it’s a day you dreamed of all winter long. And if you’re blessed enough to not be working inside today, you are blessed indeed. Get the earth under your feet and feel spring sprung. Big sigh. Smile!
It’s a great day to make some cookies while waiting for your husband and daughter (with new baccalaureate degree in hand) to drive in from the Midwest. Of course, I had to bake boocoo cookies because these lip-smackin’ blondies needed several testings. Make them for whoever might need a cookie today and can you think of anyone who won’t need a cookie? Or put them in the freezer for a weekend dessert.
One possibility: Cut them into 1/2” pieces and layer in tumblers with ice cream and swigs of caramel topping. Whipped cream at the top isn’t going too far, nor is a drizzle of chocolate syrup on top of the cream.
About the testing: I had an idea for a peanut blondie, but couldn’t resist adding some chocolate, though not a lot. I didn’t want brownies. Still, chocolate and peanut butter go together like Frank Sinatra and big band. One try was too dry (too many peanuts). Another was too chocolaty (too much like brownies.) But this one, like Goldilocks’ favorite bowl of porridge, is just right.
My neighbors today are eating BLONDIES because, while we adore these, there’s just too many for us to eat. This will make me a welcome guest today! I live in one of the best neighborhoods in town, which means my little corner of the world is filled with people who make the effort to be in tune with one another, cook when someone’s ill, plan get-togethers and sometimes get together without any planning at all. (I have soup, do you have wine?) We watch out for one another and certainly love to spend more time at the table anytime we can.
Make a pot of coffee, pour a glass of milk; call someone. It’s just not right to eat cookies alone. Sweep the porch; put out the folding chairs. Put the Chairman of the Board on the stereo. Smile at the sun. How do we forget from year to year about how good spring feels?
Note: I would be very interested in the results of this recipe from someone at sea level, as baking at altitude (around 6500 ft here) can be different and sometimes challenging. For instance, if your cookies were done baking in 15 min, I’d like to know. Thanks.
Sing a new song (or an old one) while you bake…. Here’s the recipe:
Blond(i)es Have More Fun
makes one 9×13 pan, 16-20 blondies
Cooking spray (such as PAM)
½ cup chopped, unsalted peanuts
8 tablespoons (1 stick)unsalted butter, melted
½ cup peanut butter (chunky or smooth)
2 large eggs, beaten together
¾ cup light or dark brown sugar
¾ cup granulated white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips (can use peanut butter chips instead, if desired)
Preheat oven to 350 degrees F.
- Spray cooking spray into 9”x13”x2” metal pan and set aside.
2. Toast chopped peanuts in small skillet on top of stove over medium heat, stirring frequently, for about five minutes or until just starting to brown lightly. Set aside to cool briefly.
3. In large mixing bowl, combine melted butter and peanut butter until smooth. Beat in eggs, both sugars, vanilla and almond extracts. On top of these wet ingredients, measure in the dry ingredients: flour, baking powder and salt. Mix the dry ingredients together on top before combining wet and dry ingredients. Do not over mix. Add chocolate chips and mix well. Using a rubber spatula, spread dough into the prepared pan and smooth top of dough to ensure even baking.
4. Bake 20-25 min. until golden brown at corners and light golden brown in middle. Cool pan on wire rack until blondies are cool to touch. Cut into 2” squares and serve. (Very good with milk!) Store tightly covered.