Peanut Butter Chocolate Chip Cake

Yesterday was just one of those days—the kind of day where the phone just kept ringing, the emails just kept coming, and every time I did a little victory dance in my head for completing a task, another popped up. Oh, and then I picked the baby up from daycare and saw that he’d dirtied not only the outfit I sent him in, but a spare outfit as well. You know what that means: an extra after-hours laundry session. Fun times.

By the time I finally got around to baking (‘cause on a day like that, you’ve gotta have cake), it was late, and I needed something I could a) throw together quickly, and b) have bake while my husband and I were eating dinner.

This cake was perfect in that regard. It took about 15 minutes to prepare, and part of that included busting my stand mixer out of the cabinet and setting it up. And with a relatively short bake time, it was ready just as I finished the dishes from dinner.

I got the recipe from Bake or Break. If you haven’t visited this site yet, I highly recommend that you check it out. There are so many yummy recipes it’ll probably make your head spin—but in a good way, promise.

Peanut Butter Chocolate Chip Cake

Ingredients:
2 and 1/4 cups all-purpose flour
2 cups light brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
3 eggs
1 cup semisweet chocolate chips

Method:
1. Preheat your oven to 350 degrees and spray a 9×13 pan.
2. With an electric mixer, combine the flour, brown sugar, peanut butter, and butter for a minute or two on low-medium speed. Remove one cup of the blended mixture and set aside.
3. Mix in the baking powder and baking soda.
4. Mix in the milk and vanilla.
5. Add the eggs, one at a time, and mix well.
6. Transfer the batter your pan and sprinkle the top with the cup of reserved flour mixture plus your chocolate chips.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.

Jan 21

Chocolate Chip Blondie-Topped White Chocolate Marshmallow Brownies

Sometimes I have a hard time deciding what I want. This applies to life in general, but also dessert. Hence my dilemma earlier today: Was I in the mood for blondies? Or did I want to go the chocolate route and bake up some brownies?

I decided I simply didn’t have to choose and instead opted to whip up a crazy but deliciously indulgent concoction that took a surprisingly short amount of time to prepare. I call them chocolate chip blondie-topped white chocolate marshmallow brownies. I know that’s a mouthful, so feel free to call them whatever you like. Just have a tall glass of milk on hand when it’s time to bust into these bad boys.

Chocolate Chip Blondie-Topped White Chocolate Marshmallow Brownies

Ingredients:
For the brownie layer:
1 stick melted butter
½ cup unsweetened cocoa powder
1 cup sugar
2 large eggs
½ cup AP flour
¼ teaspoon salt
1 teaspoon vanilla
½ cup white chocolate chips
½ cup chopped marshmallow bits (you can cheat and use miniature marshmallows—it’ll save you time—but I opted to quickly chop up some full-sized marshmallows because I wanted really small pieces)
For the blondie layer:
1 stick melted butter
1 cup light brown sugar
1 large egg
1 teaspoon vanilla
1 cup AP flour
¼ teaspoon salt
½ cup semisweet chocolate chips
½ cup white chocolate chips

Method:
For the brownie layer:
1. Preheat your oven to 350 degrees and lightly grease an 8×8 pan.
2. Combine the melted butter and cocoa.
3. Add in your sugar and mix well.
4. Whisk in the eggs one at a time.
5. Stir in the flour, salt, and vanilla, then whisk to combine.
6. Stir in the white chocolate chips and the marshmallows.
7. Pour brownie mixture into the prepared pan; set aside.
For the blondie layer:
1. Combine the melted butter and brown sugar.
2. Whisk in the egg, followed by the vanilla.
3. Stir in the flour and salt, then whisk to combine.
4. Stir in the semisweet and white chocolate chips.
5. Pour the blondie mixture on top of the brownie mixture; use a spatula to smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Cool in pan on a wire rack.

Jan 20

Chewy Brown Butter Chocolate Pecan Toffee Blondies

A few weeks ago, I stumbled across a wonderful little blog called Dunk and Crumble while looking for a chewy blondie recipe—‘cause that’s just how I like my blondies. I found this recipe and decided to tweak it just a bit by adding toffee bits to the mix. This recipe makes a nice-sized 9 x 13 pan, and it took almost no time to throw together. Best of all, I didn’t have to bust out the stand mixer, hand mixer, food processor, or anything of the sort. All I needed were some mixing bowls, a whisk, a spoon, and a pot for browning the butter. The result? A tasty, chewy blondie that made this busy baking mama a very happy gal.

Chewy Brown Butter Chocolate Pecan Toffee Blondies

Ingredients:
1 and 1/2 cups AP flour
1 teaspoon baking powder
½ teaspoon salt
1 and 1/2 sticks unsalted butter, plus extra to grease the pan
1 cup dark brown sugar
½ cup white sugar
2 large eggs
1 tablespoon vanilla extract
2/3 cup bittersweet chocolate chunks (I used Ghirardelli—they were on sale)
½ cup chopped pecans
1/3 cup toffee bits

Method:
1. Preheat your oven to 350 degrees.
2. Butter and line a 9×13 baking pan with parchment paper, letting two inches of the paper hang over the side of the pan.
3. Combine the sifted flour, baking powder, and salt in a small-medium bowl
4. Place the butter in a saucepan over medium heat and keep heating it, stirring frequently, until it turns nice and golden brown. Once browned, bring the butter back to or close to room temperature (if you’re impatient like me, you can consider cheating and putting it in the fridge for a few minutes).
5. Mix the white and brown sugars in a medium bowl.
6. Add the cooled butter to the sugars and whisk until well-combined.
7. Add the eggs to the sugar-butter mixture and whisk.
8. Whisk in vanilla.
9. Add in the flour mixture and whisk until just incorporated.
10. Stir in the chocolate chunks, pecans, and toffee bits.
11. Transfer your batter into the prepared pan (it will be pretty sticky and dense, but resist the urge to mess with it).
12. Bake for about 30 minutes, or until the top and sides start to brown slightly and an inserted toothpick comes out clean.
13. Lift the bars out of the pan using the parchment paper and cool on a rack. Once they’re completely cool, feel free to slice ‘em up—and do your best not to eat half of them in a single sitting.