Peanuttiest Blondies (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Nicole of Bakeologie: Peanuttiest Blondies. I love peanut butter, especially peanut butter and chocolate. What I particularly love about peanut buttery sweets is that when I make them, I don't have to share them with my husband ;) You see, he doesn't share my love for peanut butter. He'll eat a peanut butter and jelly sandwich but that's about it. So whenever I make something with peanut butter in it, that means more for me! :)

This recipe was easy peasy, and does not require a stand mixer. Just blend the peanut butter and softened butter together with an electric mixer, add the sugars, then eggs, followed by the dry ingredients. Then chopped peanuts and chocolate chips get mixed in at the very end.

These blondies were very good, but definitely not as peanut buttery as I expected them to be (given their name).  Even my husband tasted one and liked it because "it doesn't taste too much like peanut butter."  Don't get me wrong - I do think the peanut butter flavor is prominent (not sure why my husband couldn't taste it).  The peanut butter just isn't over the top like the name implies.  I think these are "peanuttiest" because they have both peanut butter and peanuts in the dough (especially when you use the crunch peanut butter variety).  Nicole probably described these best - they are like thick peanut butter chocolate chip cookie bars.  They are incredibly soft and moist, too (even though I think I overbaked them by a minute or two).


Thanks Nicole, for hosting this week.  I can definitely see myself making these again.  If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed these peanut-y treats!

Last but not least, congrats to AD of A Path in the Moonlight (comment #16) - you're the winner of my recent giveaway.  I hope the soon-to-be mom/dad enjoys the gift basket!

* Recipe notes:
- I used honey roasted peanuts instead of regular salted peanuts. 
- I did not put my pan on a baking sheet as directed in the recipe.
- I took my blondies out at 38 minutes (and they were probably done around 36 minutes), so (as with any recipe) do keep an eye on them while you are baking these.
- For more recipe tips, click here. 

Key Lime Coconut Blondies

This is yet another great recipe from Peabody :) I first tried this recipe a few weeks ago; however, I didn't have any key limes on hand so I used Persian limes instead. The result was a delectable coconut blondie with just a very subtle hint of lime. These blondies are heavenly while they are still warm! I loved them so much that I made them twice in the same week when I first tried them! The second time I made them, I tried adding 4 tablespoons of lime juice, figuring that I might need to add more if I was using Persian limes instead of key limes. To my disappointment, it didn't really change the flavor too much.

So, you can imagine my excitement when I bought key limes this week... I could finally try this recipe with the original ingredients! :) The flavor is definitely better using key limes, but it's still very subtle.

Key Lime Coconut Blondies
from Culinary Concoctions by Peabody

1 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 TBSP key lime juice
3/4 cup shredded sweetened coconut

Preheat oven to 350°F. Line 9×9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Spread batter evenly in prepared pan.

Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes (Mine took 45 minutes to cook).

Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Decorate with melted white chocolate if desired. Cut into 16 squares and serve.

Makes 16 blondies.

Adapted from a raspberry and pecan blondie recipe on Epicurious.com