Chocolate Chip Peanut Butter Swirl Blondies

I needed a recipe to try out my new Kitchen Aid mixer last Wednesday, I mean it couldn't sit on the counter for more than 24 hours without use.   I also needed one that I had all the ingredients for.  I still have not done any real grocery shopping since returning to New York, like, two weeks ago.  Opps.  Luckily Eat Live Run came to my rescue with these Blondies. 

They were quick and delicious and the perfect balance of sweet and salty.  I don't know if that was because of the peanut butter I used, or if they are always like that, but they were perfect.  The only change I made was the peanut butter because I didn't have any creamy.  I was also concerned that I did not brown the butter enough, but it was fine.  I whipped these up in less than an hour, perfect for a week night. 

Chocolate Chip Peanut Butter Blondies

Makes 20 bars

• 1 stick butter
• 1 cup packed dark brown sugar
• 1 egg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1/3 cup chunky peanut butter
• 1/2 cup chocolate chips

1. Preheat your oven to 350 and butter an 8-inch square pan.
2. Brown your butter by melting it over medium heat on the stove until it becomes a golden caramel color.  Be careful not to burn the butter—you only want to brown it.  This will take several minutes and it’s easiest to keep swirling the pan with your hand while it browns.
3. Pour the browned butter into the bowl and add the brown sugar.  Beat for about four minutes, until creamy. 
4. Add the egg and beat again. Then, add the flour, salt and vanilla extract.  Beat until combined, then add peanut butter and gently mix so the batter is just swirled.
5. Fold in the chocolate chips. 
6. Spread out mixture in your buttered pan and bake for 25 minutes, or until edges begin to pull away from the sides of the pan.
7. Let cool before slicing into squares.

Enjoy! 

Chocolate Chip Scones

I have been continuing on my scone breakfast journey and it has been going really well.  Could I Have That supplied my current scone recipe for Chocolate Chip Scones.  I followed the recipe correctly (for once), and even used a glass to cut the dough in to circles for freezing.  The last bit looked like too little to do two and just a bit more than one, so I figured I would just bake it as is.  One fateful Monday morning I  put it in the oven with a regular size one for the normal time.  When the buzzer dinged I checked them and put them if for a few more minutes.  When that time was up they had a nice little golden brown color on the top and had pretty much doubled in height.  I decided to take the large one with me to work.  I sat down at my desk and pulled a piece off ready to enjoy and realized the inside was still completely doughy. Like had-not-cooked-at-all dough.  I was so sad! What had I done? How did I not realize that it was not ready at all?   Needless to say, I ran to the deli for breakfast that morning.  

I don't know why so far they have all baked like this, in little V's but they are great.

I took the poor thing home and put it back in the oven where it finished baking just fine without burning or anything.  The regular sized scones were perfectly baked at the normal time and they have all been delicious.  They have a biscuit like quality to me and I really enjoy them with honey.  I hope you give them a try and please don't make the same mistake as me.


Chocolate Chip Scones
(makes 10 scones)

• 3 1/2 cups plain flour
• 1 handful wholewheat
• 2 tbsp baking powder
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup unsalted butter cut into pieces
• 1 1/4 cups whole milk
• 1 cup chocolate chips

1. Sift the plain flour, add in the wholewheat. Mix in the baking powder, sugar and salt. 
2. Then with your fingers mix in the butter until the mixtures resembles fresh breadcrumbs. 
3. Make a well in the middle, pour in exactly 1 1/4 milk and use a fork to work in the dry ingredients around it. Finish mixing by hand but don't overwork. 
4. Mix in chocolate chips.
5. Form a soft but firm dough—add milk if too dry, add flour if too wet. On a lightly floured surface, roll the dough into a solid shape (1 1/4 inches thick). 
6. Cut or separate into rounds and place on the cookie sheet lined with parchment paper to freeze. 
7. When ready to bake, preheat the oven to 425 degrees.  Bake 15 - 20 minutes until lightly golden.

Enjoy! 

Monster Cookies!

My favorite coffee shop recently found a new baker, (whose name is also Jennifer).  Among the many tasty treats are monster cookies.  I believe hers are vegan and they are so good with my afternoon latte.  Those cookies made me go hunting for my old monster cookie recipe that I had back in college.  

The recipe I have makes a massive batch of cookies.  I used to half it and that still required six eggs.  The cookies were also huge, at least four inches in diameter.  I remember they were delicious, but I just didn't feel like making such a massive batch or dividing it down into a smaller batch again.  I turned to the good old internet for a smaller recipe and found one from Paula Deen and The Pioneer Woman.  I went the recipe from Paula Deen because I love peanut butter in cookies and I didn't feel like buying a box of rice krispies.  Someday I will have to try the other recipe though because it did look yummy and had pecans in it. 

I added something in the picture that doesn't belong... only in the picture

These cookies are great and super quick to make up.  I think I was working for less than and hour and a half between mixing and baking.  They are not huge cookies like the ones made in college, but I probably don't need to eat multiple massive cookies in one day either.    

 Ingredients

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 3/4 cup plain m&m's
• 1/2 cup chocolate chips
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats. 
2. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the m&m's, chocolate chips, baking soda, and oatmeal. 
3. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.Bake for 8 to 10 minutes. Do not overbake. 
4. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. 

Yummy!

Enjoy!