Two years ago today, I started this blog. So it's my blogiversary, or my blogirthday? Whatev. All I know is that it's been a fun couple of years. I've gone outside of my comfort zone (thanks mostly due to the baking group, Tuesdays with Dorie) and stretched my baking expertise greatly.
If I've learned anything in these two years, it's that baking isn't easy. I still can't make a white or butter cake that I'm happy with. I haven't mastered the art of cake decorating or making pretty fluted edges on my pie crusts. But all that aside, it's something that I really, really enjoy. I love putting my apron on and getting my bowls and scale out and spending some time in my kitchen.
The biggest challenge for me, is getting rid of my baked goods. If I worked in a huge office or had a large network of neighbors or friends around, I'd probably wind up baking every day. I love it so much, but I always find myself saying... I can't bake those brownies! I don't need the extra calories and even though I do it a lot, it pains me to have to throw away 3/4 of a recipe after I've made it. (You should see my freezer, it's stocked with baked goodies that I felt too guilty to throw away, but will probably never pull out and eat).
Anyway... to celebrate my the start of year #3, I decided to follow my current cravings. Lately, I have not been able to get enough of two things: peanut butter and butterscotch. Both alone and together. A few weeks ago, I had a peanut butter and butterscotch milkshake at the local dairy dip here in town. Holy crap it was a spiritual experience, I tell you. Peanut Butter and Butterscotch are a match made in heaven.
So, I tinkered around with a recipe from betty crocker and came up with a different version. It's dang tasty. And, I have a feeling that this peanut butter and butterscotch obsession is just going to snowball from here...
Thanks for reading my blog for the last couple of years!
Peanut Butter-Scotch White Chocolate Blondies
These are rich and sweet. Like Mega sweet. (Which is why I adore them). The peanut butter gives the bars a more a sandy texture than your regular blondies, but I honestly didn't get enough peanut butter flavor, so I'd encourage the use of some peanut butter chips in the batter, to amp that up.
2/3 cup packed brown sugar
2 tbsp melted butter
1/4 cup peanut butter
1/2 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup butterscotch chips
1/2 cup white chocolate chips
Heat oven to 350 degrees. Grease an 8x8 square pan.
Beat sugar, butter, peanut butter, vanilla and egg together in a bowl with a hand mixer until well blended. Stir in flour, baking powder, baking soda, and salt. Add chips and stir to combine it all together.
Press/spread into the prepared pan and cook for about 18-23 minutes. Until the edges are starting to pull away from the pan and the mixture seems set. Cool on a rack and cut into bars when cooled.
Yields: 9-12 bars (depending on how big you make 'em) :)