Everyone loves peanut butter and jelly. Well, maybe not me since the texture of jelly is a little weird to me, but it's still a pretty popular combination. Equally delicious but less popular is the combination of peanut butter and chocolate. Fans of Tagalongs, those tasty little Girl Scout cookies, know exactly what I'm talking about.
The smooth, sticky, creamy peanut butter pairs perfectly with the molten bittersweet chocolate, especially in this cookie. There is just enough peanut butter so that you can taste it without it overpowering the chocolate. I like to use the jumbo chocolate chips or chunks so that there are big pockets of liquid chocolate scattered around the cookie. You can even fold in a handful of chopped roasted peanuts for more texture contrast; the cookies are fairly soft, so some crunch is definitely a welcome addition.
1 1/2 Sticks Butter, Softened3/4 Cup Light Brown Sugar1/2 Cup Sugar1 Cup Smooth Peanut Butter2 Eggs1 1/2 tsp Vanilla2 Cups Flour1/2 tsp Baking Powder1/2 tsp Baking Soda1/4 tsp Salt1 1/2 Cups Chocolate Chunks1 Cup Chopped Roasted Unsalted Peanuts (Optional)
Heat oven to 350F and line cookie trays with parchment.
Beat the butter, brown sugar, and sugar together until light and fluffy. Beat in the peanut butter, then add the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt, then fold into the dough. Stir in the chocolate chunks.
Scoop the dough onto the prepared trays and bake for 10 minutes or until golden.
Makes 50Recipe Adapted from www.isthisreallymylife.com
When I started this blog, I decided I wouldn't share some of my secret recipes. Sorry, but don't expect chocolate chip cookies or brownies or red velvet cake any time soon. I know a lot of you probably want those recipes, but they're secret. My blondies were on that list; everybody has asked for the recipe and I always said no. That is, until I tried something new that was just so good that I had to share. Imagine blondies without nuts or chocolate chips but with ribbons of caramel and pretzels instead. All that is topped with even more pretzels, caramel, and mini chocolate chips.
2 3/4 Cups + 1 T Flour 2 3/4 Cups Dark Brown Sugar 2 1/2 tsp Baking Powder 1/2 tsp Salt 4 Eggs 3/4 Cup Oil 2 tsp Vanilla 1 1/4 Cups Pretzels, Plus more for Decoration1/4 Cup Mini Chocolate Chips3/4 Cup Cream3 T Butter
Preheat oven to 350F. Line a 9x13" glass baking dish with parchment paper and grease.
Combine 3/4 cup brown sugar, cream, and butter in a medium pot over medium heat. Cook, stirring often, for 10 minutes or until thick. Cool.
Roughly chop the pretzels and toss in 1T flour.
Sift together remaining flour, remaining brown sugar, baking powder, and salt into the bowl of a stand mixer.
In another bowl, whisk together the eggs, oil, and vanilla. Add the liquid mixture to the dry ingredients and beat until just combined. Fold in the chopped pretzels.
Spread half the batter into prepared pan and smooth with a greased offset spatula. Drizzle with a third of the caramel. Spread the remaining batter on top and swirl in another third of caramel. Bake 40 minutes or until cooked through and deep golden brown.
When cool, top with more pretzels and the remaining caramel and mini chocolate chips.
Makes 18Recipe Adapted from Publix
It's Easter weekend... almost Spring but still kinda Winter (especially with all the cold weather). To me, that means comfort food, especially brunch comfort food. Some of you may have company for Easter or Passover while others just want a special brunch treat. This recipe is perfect for just about any occasion; it is colorful, sweet, rich, and just plain delicious.
The base is a light, fluffy vanilla cake, which is studded with melty chocolate and raspberries. You can use either fresh or frozen raspberries, but, since it's not quite raspberry season yet, I used frozen. They can get pretty liquidy, so I toss them in some cornstarch so that they don't turn the whole cake pink. That would be pretty, but I love the contrast between the cream-colored cake, the dark chocolate, and the bright red raspberries. Anyway, I top the whole thing with buttery almond streusel. It's the same streusel that I use in my Peach Crumb Cake, but, instead of cinnamon, I use almond extract and mix in some almonds. They add even more crunchiness and balance out the sweetness of the cake, the bitterness of the chocolate, and the tartness of the raspberries. This cake is a must-have for brunch, dessert, or just a snack because there are so many different textures and delicious layers of flavors.
3/4 + 1/3 Cup Sugar1/3 Cup Dark Brown Sugar1/2 + 1/8 tsp Salt1 Stick Butter, Melted1/2 Stick Butter, Softened1/8 tsp Almond Extract1 3/4 Cups Cake Flour2 Cups Flour1/2 Cup + 2 T Slivered Almonds1 Cup Milk1 tsp Vanilla2 tsp Baking Powder1 Egg3/4 Cup Chocolate Chips1 Cup Raspberries (Fresh or Frozen & Thawed)2 T Cornstarch
Whisk together 1/3 cup sugar, brown sugar, 1/8 tsp salt, melted butter, and almond extract. Stir in cake flour and almonds. Chill until cold.
Line a 9" square baking pan with parchment. Heat oven to 350F.
Beat the softened butter and remaining sugar together until fluffy. Add the egg and vanilla.
Whisk the flour, salt, and baking powder together. Fold the flour mixture into the batter in three additions, alternating with the milk in two additions.
Combine the raspberries and cornstarch.
Pour 2/3 of the batter into the prepared pan. Sprinkle with half the raspberries and chocolate, then top with the remaining batter. Sprinkle the remaining raspberries and chocolate on top, and top with the streusel.
Bake the coffee cake for 45 minutes or until cooked through.
Makes 1 9" SquareRecipe Adapted from Sally's Baking Addiction
