Chocolate Chunk Peanut Butter Blondies (with Icing!)

img_0020.jpgPeanut butter lovers will adore these. I made them for a party my daughter hosted and they disappeared in a snap!

6 oz. bag of semi-sweet chocolate chips
2/3 cup butter – room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1-1/2 cups firmly packed brown sugar
1 tsp. pure vanilla extract
3 large eggs – room temperature
2-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. kosher salt

Preheat your oven to 350 degree; Lightly grease the bottom only of a 9 x 13 baking pan, or line it with parchment paper. While oven is preheating, set the butter & eggs on the counter for at least 30 minutes.

In a large bowl, combine butter & peanut butter; add both sugars and vanilla – cream this until light and fluffy -about 2-3 minutes. Beat in the eggs, one at a time, scraping down bowl after each egg.

In separate bowl, whisk/sift together the flour, baking powder and salt. Blend this into the peanut butter mixture. Stir in the chips. Spread batter into pan. Meanwhile, make the glaze.

Bake for about 35-45 minutes and set on cooling rack. Spread with the warm glaze. Cool completely before cutting. They’re worth the wait.

6 oz. semi-sweet chocolate
1/3 cup creamy peanut butter

Combine ingredients in a small saucepan; cook over very low heat stirring constantly until the chocolate is melted and its smooth and creamy. Immediately spread it onto the baked bars.

Cocoa Balls

Make these with the kids.

2 sticks softened butter
1/4 cup packed brown sugar
1/4 cup white sugar
1 Tbsp. vanilla extract or 2 1/2 tsp. vanilla; 1/2 tsp. almond
1/4 cup chopped almonds or nut(s) of your choice
12 ounces chocolate chips
2 cups flour
2+ cups confectioners’ sugar

Preheat your oven to 350 degrees. In a mixing bowl cream together the butter and sugars until fluffy. Beat in the vanilla. With a wooden spoon, stir in the almonds and chips. Add the flour, then with your hands, knead the dough until the flour is incorporated. Roll into 1-inch balls and place on ungreased (or parchment lined) cookie sheets.

Bake for 15 minutes. Cool them on the baking sheets for about 5 minutes. Put the 2 cups of confectioners’ sugar in a bowl or pie plate. Remove cookies from baking sheets then roll in confectioners’ sugar. Cool completely.

Amanda’s Ultimate Oatmeal Raisin Cookies

Quite a name, quite a cookie. Named after my daughter’s favorite. You’ll need a food processor or blender for these.

1/2 cup raisins
1/3 cup water
1/2 cup white Crisco (not butter-flavored)
1 egg
1-1/2 cups firmly packed brown sugar
1-1/2 tsp. pure vanilla extract
2 cups flour – all purpose
1-1/4 cups old fashioned oats (not instant)
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins

Preheat your oven to 275 degrees.

In the processor or blender, add the 1/2 cup raisins with the water and blend/blitz on high speed until really smooth. Scrape this out into a large bowl and add the Crisco, egg, sugar, and vanilla. Mix until smooth.

In a separate bowl, with a wooden spoon, mix the flour, oats, baking soda, cinnamon & salt. Pour this into the wet stuff and mix well. Mix in raisins.

Wet your hand and make dough balls (walnut size) and place on the ungreased or parchment lined cookie sheet. Gently press down to slightly flatten. Bake for about 22 minutes. Don’t overcook these. Remove from sheet and set on cooling racks.

Cookie Bars with Chips

These were supposed to be butterscotch bars until halfway through making them I realized I had no butterscotch chips! Oh well, the chocolate chips worked great. However, the next time making them I did use butterscotch chips and they were just as good! No mistakes here.

2/3 cup softened unsalted butter
1 1/2 cups firmly packed light brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt (kosher is best)
1 cup chips – any flavor you want

Preheat your oven to 350 degrees, lightly grease a 9 x 13 pan and set aside. Cream the butter and sugar, add eggs and vanilla mixing well. In a separate bowl combine the flour, powder, soda and salt adding this to the creamed mixture stirring it well. Spread into the greased pan – you’ll need a spatuala – then sprinkle the chips on top. Bake for 30 minutes, till golden brown. Remove to wire rack, cool then cut & eat.