Greetings! As a recent college graduate, now part-time employee/intern/consultant/retailer, I have gone through many jobs over the last eighteen months. In fact, at this point I’ve probably held almost as many jobs as I’ve baked desserts…. Okay, not quite, but I’m still really excited to be guest-blogging for Latte Issues!
I’m Danielle, by the way.
Something you should know is that I have an unhealthy obsession with peanut butter. In an unmonitored environment, I will eat it straight from the jar, no questions asked. In fact, I can no longer keep peanut butter in my kitchen because it will vanish within hours.
This past summer, I was a residential assistant at CTY-Lancaster, and when I learned it was a nut-free site, I nearly panicked. I tried to explain this borderline addiction to my co-RA, and naturally she sympathized, because, I mean, who (besides those with deathly peanut allergies AKA half of my teenage protégés) doesn’t LOVE peanut butter? But if she didn’t understand the intensity of my peanut butter addiction before intercession, she most certainly did afterwards. The minute we woke up on our day off, I made her drive with me to the grocery store to buy supplies and using Oreos in lieu of a spoon, proceeded to devour half the jar of JIF creamy before we even left the parking lot. Her reaction: “WOW, you weren’t kidding when you said you loved peanut butter, huh?”
(notice the jar is half-empty)
Which brings me to our other go-to snack of the summer: Oreos. Unlike most snacks these days, Oreos, according to the package, do not contain nuts, nor are they processed within one thousand feet of machines that also may have touched traces of tree nuts at some point in the space-time continuum. Therefore, they are not CTYI (that’s CTY inappropriate for noobs), and we were able to freely use them for bribery, I mean hand them out, (and consume) as we pleased. Upon discovering the birthday cake variety, we knew we had struck gold, because, yes, they really do taste like cake.
This recipe for Birthday Cake Oreo Peanut Butter Blondies is a conglomeration of all of the best things: Oreos, birthday cake, sprinkles, and peanut butter. What more could an underemployed girl ask for, well, besides a full-time job, of course. WARNING: these are not for the faint of heart.
Birthday Cake Oreo Peanut Butter Blondies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
1 cup granulated sugar
½ cup (1 stick) unsalted
2/3 cup crunch peanut butter
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups of roughly crushed Oreos (I used Birthday Cake, but regular work just as well)
1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
2. Whisk together flour, baking powder, and baking soda. Set aside.
3. In a small saucepan, melt the butter. Stir in both sugars and keep stirring until the consistency is smooth.
4. Transfer butter/sugar mixture to a bowl and mix in peanut butter.
5. Let the mixture cool slightly (this is so the eggs won’t cook before baking), then add eggs one at a time. Then add vanilla extract.
6. Gradually add in flour mixture, stirring until just moistened.
7. Fold in crushed Oreos. Spoon mixture into greased baking dish. If desired, add additional crushed Oreos on top.
8. Bake for 30-35 minutes or until lightly golden brown. Cool slightly, then cut into bars.
-The peanut butter flavor is definitely incorporated. Try using peanut butter chips or folding in peanut butter at the end if you prefer.
-My oven tends to take longer than most, so it took about 45 minutes for these to bake.
(Recipe adapted from http://www.bhg.com/recipe/blondies/ and http://crepesofwrath.net/2013/01/25/peanut-butter-oreo-blondies/)
If you have any questions or inquiries about baking recipes, peanut butter, or are in need of some background flute music for your next party, Danielle can be reached at email@example.com. Hope you guys enjoyed this guest blog entry! Stay tuned for more!