Sunday, November 21, 2010

Is that you weekend?

I finally got to enjoy a weekend sleeping in, going out to breakfast, and spending quality time with my husband. We even had one of our Saturday drives checking out houses and finding out, "Where does this road go?"

My little sister turned 19 this week. How is that possible? I imagine this is how mother's feel as their children get older. It's crazy that 19 years ago I was singing "You are my sunshine," to her in a hospital waiting for her to be strong enough to come home. It still seems like she's starting kindergarten and asking me to lay at the end of her bed so she can fall asleep. I'm glad she's all grown up, but I still miss that little girl sometimes.

video

I think my sister would approve of the recipe for today....

Peanut Butter Blondies with Milk Chocolate Frosting
from Joythebaker.com

Oven 325
Blondies
10 Tablespoons unsalted butter cut into 5 cubes
2 cups dark brown sugar
1 cup smooth and natural peanut butter
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups flour
1 teaspoon baking powder

Grease a 9×13-inch pan, line with parchment paper if you have it on hand, then grease the parchment paper. If you don’t have parchment paper, these blondies will be just fine.
In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted.



Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated.



Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract. You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.



Whisk together salt, flour and baking powder. Add dry ingredients all at once to the wet ingredients. Stir until just incorporated. Pour the thick batter into the prepared pan and smooth out.



Bake for 20-30 minutes, or until a skewer inserted in the center of the blondies comes out clean. Remove from the oven and allow to cool to room temperature before frosting.

Milk Chocolate Frosting

6 Tablespoons unsalted butter, softened
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 cups powdered sugar
3 Tablespoons milk
3/4 cup milk chocolate chips, melted

In the bowl of a stand mixer, beat together the butter, cocoa powder and salt.



Add 1/2 cup powdered sugar followed by 1 tablespoon milk. Beat well. Add another cup of powdered sugar, followed by 2 tablespoons of milk. Melt milk chocolate chips in the microwave or in a double boiler. Add melted and slightly cooked milk chocolate the frosting and beat to incorporate.



Spread evenly over peanut butter blondies.

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