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Peanut Butter Blondies

Hi guys!

I present to you today: the blondie. For these particular little guys, think as if shortbread and a peanut butter cookie had a love child. This is pretty much what you’d get. They were delightfully crumbly and addicting and were adored by gluten-eating and GF individuals alike. This recipe is very loosely based off of Food52’s with some changes here and there. The almond extract really brings a rich nuttiness to the cookie and the coconut flour soaks up a lot of the moisture, making these more of a shortbread-y texture than your typical blondie. I recommend these for a crowd. Simple and universally yummy.

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2 sticks of unsalted butter, melted
2 cups light brown sugar
2 eggs (room temp)
1 c. natural peanut butter
1 Tbsp. almond extract
2 c. coconut flour
A generous pinch of sea salt
3/4 c. dark chocolate chunks

Preheat the oven to 350° and line a 9×13″ pan with parchment paper. Melt your butter in the microwave–or, as Food52 suggests, if you’re fancy, brown it–and wait for it to cool down. Once it’s no longer hot, whisk the butter and brown sugar together until smooth. Add your room temperature eggies one at a time, then your almond extract and peanut butter and whisk until smooth. Stir in your dry ingredients gradually and, once completely combined, add your chocolate. Spread your batter (should be thick, so do not fret!) evenly into the prepared pan with a spatula and bake for 20-30 minutes until lightly browned on the edges. Remove from the oven and let cool before cutting. (Now is the time you can sneak one before you are forced to share them with everyone else.)

This recipe was a hit. I’d absolutely make these again.

In other news…can you believe it’s almost FALL? *Cue excessive canned pumpkin buying/hoarding* I can’t even tell you how excited I am to make soups and stews and curries and everything with more cinnamon in it than should be allowed. You can’t stop me. Yippeeee!

Love,
Emily

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Date, Pecan, and Chocolate Chip Blondies

Hiii guuuys,

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DISCLAIMER: this post is sassier and more sarcastic than usual. Don’t know. Bear with me.

Soooo I’ve had this box of medjool dates in the fridge for a while now and aucune idée what to do with them. Dates are wonderful, but to be honest, I’ve never really baked with them before. Or cooked with them. Yeah okay, I have very little date-experience (hahaaaaaa ha). Anywaaaays, ahem, I kept thinking about making some sort of raw Larabar/energy bar/raw healthy treat kinda deal with them and my new ~FOOD PROCESSOR~ (!!!!!) since they’re “nature’s natural sweetener” and “soooo nutritious” and all but just meh. I want something sweet and yummy and not healthy. Or at least, not masquerading as such. And I did not want anything “no-bake”. No-bake, no-fun, am I right?? (…) Basically what I’m trying to say is, I was in the mood to put something in the oven, smell it baking, and use all the willpower in the world to resist cutting into it before it cooled enough. So that’s exactly what I did. And ooooh was I happy with the result. (And oooooooh did these smell good while they were baking.)

This was an experiment gone awry wonderfully well! Since when does that happen ever?! I’ve been experiencing some odd health things lately (meh) but my doctor recommended I try to eat gluten free for a little while just to see if I respond well to that. Maybe I have some weird kind of food sensitivity, who knows. I blame my Paris bread-binge. Anyways, the point is, even as a temporary experimental trial-run kinda thing, being gluten free is HAAARD. I don’t even eat bread that much, but suddenly when I’m not allowed to have it, it’s all I want/think about/crave/yearn for. Okay maybe that’s a little extreme (or is it???) but honestly, for all you gluten-eaters, think about how many things have flour in them. Now, think about not being able to eat them. Tortillas. Cake. Sandwiches. Pizza. Mkay I have to stop before I start crying. But YEAH. Rough. Anyways, this means I’ve been getting creative with my baking. Just because all these things I’ve been making are gluten free, doesn’t mean they’re not just as delicious–perhaps even more delicious, I might venture to say (gasp!)–than their gluteny counterparts. These are pretty wonderful, guys. And like my brownies, they’re made with pretty snazzy ingredients. But don’t fret, friends, they do not taste “healthy” in the slightest. Truuust me.

1 1/2 c. almond meal/flour
1/2 tsp. baking soda
pinch of salt
1/2 c. coconut sugar
1/4 c. coconut oil, melted
3 eggs
1 Tbsp. vanilla
1 c. dates, pitted and chopped
3/4 c. semisweet chocolate chips
3/4 c. pecans, chopped

Preheat the oven to 350°, grease an 8×8″ pan with your oil of choice (coconut oil hollaaaa), and set aside. Sift together the almond flour, baking soda, coconut sugar, and salt into a bowl. In a separate bowl, mix together the wet ingredients (eggs, coconut oil, and vanilla) and stir the two mixtures together. Gently fold in the dates, pecans, and chocolate chips and evenly spread into the pan. Bake for about 20 minutes until edges are lightly brown and toothpick inserted into the center comes out clean. Let cool. Dig in.

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So can someone hire me to be the in-house baker at their adorable little (but sometimes snobby) NYC coffee shop yet or what? I can bake trendy things! And they’re delicious! And I need a job! Lol jk I wish okay bye going to stop writing before you all hate me and refuse to read my blog ever again </3

Love, Emily