going blonde

Not me.  Even subtle highlights make me feel like a wannabe-blonde, which I'm n-o-t.  (Natural brunettes, unite!  Own the brown!)

Anyway, this past holiday weekend was crazy in Birmingham.  This Tropical Storm Lee business has shut us down!  I was without power for almost 24 hours, and call me high-maintenance, but that is 24 hours too many!

Fortunately, despite the torrential rains yesterday, I enjoyed the company of the Little, and although house-bound, we did confirm that these blondies from Cooking Light are everything a blondie should be: soft, chewy, and sweet-enough-but-not-too-sweet.



Peanut Butter Cup Blondies

1 1/4 c. all-purpose flour
1 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. creamy (or crunchy, if you're wanting some extra spunk) peanut butter
1/4 c. unsalted butter, melted and slightly cooled
2 Tbsp. 2% milk
1 tsp. vanilla extract
2 large eggs, lightly beaten
1/4 c. semi-sweet chocolate chips
Cooking spray
4 large peanut butter cups (not the minis -- go big or go home), coarsely chopped

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder, and salt, and stir well with a whisk.
3. In a separate bowl, combine peanut butter, butter, milk, vanilla, and eggs, stirring well.  Add peanut butter mixture to flour mixture; stir until combined.  Stir in chocolate chips.
4. Pour batter into a 9" square baking pan lightly coated with cooking spray, and top with peanut butter cups.
5. Bake for 19 minutes, or until wooden pick inserted in center comes out with moist crumbs clinging.  Cool in pan on a wire rack.

Mm, mm, good.  Try them on your next rainy day.  They'll wipe away those rainy day blues!