TWD: Peanuttiest Blondies

I really love blondies and these were no exception! They are supposed to have peanuts but I decided to leave them out. The peanut flavor was still there from the peanut butter in the dough. Add in chocolate chips and they become a delicious PB&Chocolate Blondie.

Thanks to Nicole of Bakeologie for hosting this week. The recipe can be found at her blog.

TWD: Chewy Chunky Blondies

I love a good blondie and thought these were great. I didn't add in everything that Dorie suggests (I omitted coconut and walnuts) and kept it simple with chocolate chips and butterscotch chips. I don't know if these will replace my usual butterscotch blondie recipe, but they were mighty good and I definately wouldn't turn one down!

Thanks to Nicole of Cookies on Friday for hosting this week. The recipe can be found at her blog.

Snickerdoodle Blondies

These blondies have made their rounds on the blogosphere and for good reason. They are divine, amazing, fantastic, drool-worthy, delicious.... well, you get the point! If you enjoy snickerdoodles, then you will love these bars.

They are so simple, but sometimes the simple desserts are the best. I'm willing to bet you have all the ingredients to make them, too, so go whip up a batch! Or, better yet, make a double batch because they won't last long!


Snickerdoodle Blondies
Recipe from Dozen Flours

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.)

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

Happy Birthday, Nathan & Butterscotch Blondies

I wanted to wish my wonderful husband a happy birthday! Today is his 29th birthday and I know he is a little bummed that he wasn't able to make it home in time. But, I promise we'll have a big birthday celebration when you get home, sweetie! Every year Nathan asks for a German Chocolate Cake but I found a new cake recipe I wanted to try and he is graciously letting me change tradition! Keep an eye out for that at the end of the month! :)

Now, since it is Nathan's birthday, I thought I would post one of Nathan's favorites. He LOVES, LOVES, LOVES butterscotch blondies. I made these a few weeks ago and surprised him with them and a birthday package. He didn't think I was sending anything to Iraq since we had decided to wait to celebrate until he got home. But, I couldn't not send him anything. So, off went a package with a present and some goodies!

I love you, Nathan, and hope your birthday is as wonderful as it can be in Iraq! See you so soon!!!



Butterscotch Blondies

2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter
1 3/4 cups packed brown sugar
1 TBSP vanilla
2 eggs
11 oz butterscotch morsels

Preheat oven to 350.

Combine flour, baking powder, and salt. Beat butter, sugar, and vanilla until creamy. Add eggs. Gradually add dry ingredients. Mix in 1 cup of morsels.

Spread into 9x13 pan and sprinkle with remaining morsels. Bake 30-40 minutes or until toothpick inserted in center comes out clean.