Tag Archive for peanut butter

Peanut Butter Blondies

Well, it’s the new year, and I know we’re all supposed to be on health kicks, but you guys, it’s cold out. Well, to be fair, not as cold here on the west coast as the rest of Canada, but we’re wimps. That’s why we live here and not in Ontario.

Cold weather simply equals comfort food. And comfort food means oozing with warmth and richness (in this case, literally).

If you’ve never had a blondie before, it’s basically a brownie without the chocolate. Now you might be wondering, why the heck would I take out the chocolate?? That’s the best part. And it is. But there are some folks out there who don’t like chocolate. I can’t be friends with them, but they exist.

These are lovely and buttery and rich and moist. I do like a little chocolate, so I added a slight punctuation of it. I am pretty obsessed with Trader Joe’s mini peanut butter cups right now, so I added some of those to this recipe, and… wow. Just wow.

If you live in Vancouver, and you don’t feel like baking, head over to Purebread on Hastings St and order one of their Peanut Butter Shorties. It’s not exactly a blondie, but it has all the same flavours going on, and it is pretty much my favourite thing right now.

Peanut Butter Blondies

(adapted from Dinner with Julie)

Ingredients: 

For the blondies:

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 cup AP flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup miniature peanut butter cups

For the ganache:

  • 2 tbsp chocolate (preferably high quality dark)
  • 3-4 tbsp condensed milk

Method: 

  1. Melt the butter in a small saucepan over medium heat on the stove. Julie suggests browning the butter to take the flavour to the next level, but you can just melt it if you like. Remove from heat and allow to cool slightly.
  2. In a separate bowl, beat together the eggs, brown sugar and vanilla. Add the butter and mix well. Add the dry ingredients, and combine. Finally, add the miniature peanut butter cups, and stir until everything is just combined.
  3. Pour the batter into a parchment-lined 9″ square pan, and bake in a 350 degree oven for about 20 minutes. I like mine a little undercooked, because I like them a bit gooey. Remove from the oven, and allow to cool.
  4. On the stove or in your microwave, heat the milk until it is steaming. Add the chocolate, and let it sit in the hot milk for a few minutes, undisturbed. Mix the chocolate (which should now be melted) into the milk, and stir it until it is all smooth. If it’s too thick, you may want to add a bit more milk. Place the ganache in a small ziploc bag, and seal. Snip off one corner and pipe the ganache in a nice pattern on top of the blondies. Cut and serve.

Peanut Butter Cups

Well, kids, it’s that time of year.

One of my long-standing holiday traditions is that I choose a day in late November or early December, and get together with my friend, Michelle, for a full day of cookie-making. We use the cookies as hostess gifts when we get invited to parties, we give them to our kid’s teachers, and I also give them to clients and media, or anyone that’s helped out my business during the year.

When I was just starting my business a few years back, and was super broke, this felt like a thoughtful gift. I mean, who has time to bake cookies anymore?? The tradition stuck, and now it’s expected.

Over the next couple of weeks, I’ll share some of our traditional recipes with you, but this year, Michelle tried out a new one, and I am in LOVE!

This recipe comes from Alicia Silverstone’s Kind Diet Cookbook, and is meant to be vegan.  Her recipe also calls for regular muffin cups, but I find these are so rich, that two little bites is enough to make me happy, so I made them in petite-four cups that I had lying around from making miniature brownies.

Here’s the original recipe.

And here’s mine:

Vegan Peanut Butter Cups

Base:

  • 1/2 cup vegan butter
  • 3/4 cup natural peanut butter (I used Adam’s smooth)
  • 10 graham crackers, put into a ziploc bag and made into crumbs (it’s good for getting your aggression out. To make a gluten free version, be sure to use gluten free graham crackers)
  • 1/4 c packed brown or demerara, or coconut sugar
  • 1/2 cup rice krispies

Topping:

  • 1 cup high-quality dark chocolate
  • 1/4 cup soy, rice, or almond milk (I have now made this recipe several times, and I always pretty much double this. I like my chocolate a lot looser–it pours easier)
  • chopped nuts (peanuts, walnuts or pecans) for garnish

Method: