I spend a lot of time perusing Tastespotting and Foodgawker. Occasionally one of those sites will accept my pictures and a smile will magically appear on my face Oh when I say “occasionally” I’m usually referring to Tastespotting on that one. I think Foodgawker has it out for me. My acceptance rate with them is something like 5 in 36. It’s a blow to the self esteem let me tell you. I once read a post by a fellow blogger, Peabody, who had the same issue but in reverse. Tastespotting seemed to be the one doing the denying. I think she said it best when she wrote “I feel like I am the nerd girl desperately trying to get to sit at the cool table in junior high. Tastespotting is my cool table.” Although in my case Foodgawker is my cool table. Anyone else ever feel like this?
This has very little to do with my post except I found my inspiration for this dessert from a lovely picture I saw on Tastespotting from The Urban Baker. I decided to take part of her recipe and pair it with a peanut butter blondie recipe I saw on the fantastic blog My Kitchen Addiction. With everything combined I made one of my new favorite desserts. It was peanut butter heaven! Enjoy!!!
Also I asked you all to let me know any recipes you would like to see on my site so here is my new list of things to post for this upcoming year:
- Ice Cream
- Fish Recipe (That is going to be hard for me but I can do it!)
- Cake of any kind
- Banana Bread Variations
- Seafood Recipe
- Tiramisu (I should have done this through Daring Bakers but I was lazy)
- Cinnamon Rolls
- St. Patty’s Day Recipes (Coming Soon!)
- Recipe Comparison – Bobby Flay Throwdown Style
- Cinnamon Bun Cheesecake
- Giant Coconut Cake
Peanut Butter Toffee Topped Blondies
1/2 cup unsalted butter
2 cups dark brown sugar
1/2 cup natural peanut butter
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 - 1/2 cup peanut butter chips
2 tablespoon heavy cream
1/4 - 1/2 cup chopped heath bits
Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the dry ingredients – flour, baking powder, baking soda, and salt – in a large mixing bowl.
Add the eggs, one at a time, to the brown sugar and peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter.
Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan.
Bake for 25 minutes. Allow to cool in the pan then add topping.
In a small saucepan over medium heat and melt chips and the cream until smooth. Drizzle the mixture over cooled blondies then spread out with knife. Sprinkle with heath bar.