Love is blonde, and lovers cannot see

I don't know what I just did, but it was delicious. I'm not entirely sure what I was expecting when I made this recipe but this wasn't it. I went into this with the intention of making Snickerdoodle Blondies. For those who don't know a Blondie is basically just a brownie without cocoa giving it more of a toffee flavour than chocolate.  Even though I wasn't baking for Count No-chocula he has made me more aware of recipes that contain chocolate so his presence lingers on long after the dust (flour? cocoa powder?) has settled. Also I just happened to have all the ingredients needed on hand so it's not like I'm thinking about him or anything..

   So these Snickerdoodle Blondies are a white, toffee-esque chewy square with cinnamon sugar sprinkled on the top. I had to cut the recipe into 2/3, because I'm a glutton for punishment and a mathematical challenge and also because that's approximately how much smaller our pan was than the one used in the original recipe. I used butter instead of the Crisco used in the original recipe (because Crisco makes me uncomfortable unless it's in pastry and even then I have to not think about it) and they ended up a little on the greasy side, but seriously as long as there was a serviette close by who cares, they tasted amazing. The bake time/temperature was also a bit off on my oven and so I ended up with gooey centres and crispy tops and sides which is the greatest thing ever and I'm not complaining.
 
Snickerdoodle Blondies

1 c butter, softened
1 1/2 c sugar
1/2 dark brown sugar, packed
2 eggs
1/2 tbsp vanilla
2 c flour
2 tsp baking powder
1 tsp cinnamon
less than 1/2 tsp salt

Topping:
2 tbsp sugar
2 tsp cinnamon

Preheat your oven to 180º C (350º F, gas mark4) and line a 9x13 pan with parchment paper (purely for ease of cleanup, you can lightly grease the pan and just whack it right in if you don't mind doing the dishes)

Cream butter, both sugars, eggs and vanilla until smooth. Add in flour, baking powder, cinnamon and salt and mix until well combined. Pour it into your prepared pan and spread evenly using a rubber spatula or your good ol' hands. Sprinkle with the cinnamon sugar mixture and bake for 30 minutes or until golden brown and the centre has set.

Clean up the flour that has managed to cover 2/3 of your kitchen.

That last one might just be for me.

Happy Baking!

-Holly

Emergency Peanut Butter Cookies

I hate having people over and not having something to offer them. Other than my charming

personality, obviously but you can't eat that. So what do you do when you have a guest coming over who doesn't drink tea or coffee and is allergic to chocolate? Find new friends. No, I'm kidding, sort of. It's good to have people in our lives who challenge us and to be fair, if he wasn't such a weirdo I never would've discovered this amazing peanut butter cookie recipe. So even if he turns out to be a complete dud in the end at least I can drown my sorrows in a chewy, nutty gem that, come to think of it would be delicious with a slab of dark chocolate in the middle. 

                                                                       Chewy Peanut Butter Cookies

Makes about 20 small cookies

1/2 c butter, softened

1/2 c sugar

1/2 c packed dark brown sugar

1/2 c crunchy natural peanut butter

1 egg 

1 tsp vanilla

1 1/2 c flour

1 tsp baking soda

-Preheat your oven to 180ºC (350ºF - gas mark 4).

-In the bowl of a stand mixer (or in a bowl with a wooden spoon and a little elbow grease) cream butter and sugars.

-Add the peanut butter, egg and vanilla and mix until blended.

-Blend in the flour and baking soda until just combined. 

-Scoop in small balls and place on parchment lined baking trays.

-Bake for about 10-12 minutes, keeping an eye on them until they're evenly golden brown and the tops are starting to crackle. 

- Store in an airtight container for the all of two days they will last before being gobbled up. These lasted three until Carl came home but we were also using them as a main source of fuel as I've been too lazy to grocery shop this week. 

You can make substitutions here if you need to, any peanut butter can be used but your cookies will be a bit sweeter if you use a peanut butter that contains sugar. If you only have unsalted butter then just add between 1/4 and a 1/2 tsp of salt depending on personal preference and dietary needs. If you don't have dark brown sugar any brown sugar is fine I just prefer to use dark whenever I can as I like the darker molasses flavour that it gives things. Whatever floats your boat though! 

Happy Baking (and socializing!)
-Holly