It’s already April. And I’m not sure where all the time went.
Happy belated 3rd birthday to this blog, too! I remembered but didn’t get a chance to make a cake like I usually do.
It’s been a bit busy lately. 2016 has been really good so far, though, and I’m definitely learning and growing a lot. I’ve gone on my fair share of adventures, and I still have so much to explore.
But you know those days where you’re kind of just sitting there–slightly upset but not really sure why, frustrated, confused, and an entire mix of emotions? Today’s one of those days.
And that’s one of the things that I’m learning. It’s okay to not be okay. There will be times when things are out of your control, and there’s nothing you can do. There are moments when life seems like a mess and full of unanswered questions, and there’s nothing you can do…but pray. The next month is about to get really hectic, but I’m excited for the new changes to come. AND, you can also expect this blog to be a little more active than it has been the past two years. Maybe I’ll get through more than two letters this year. Fingers crossed!
Peanut Butter and Jelly Blondies
Makes one 8×8-inch pan
Adapted From Averie Cooks
For the base:
1/2 cup butter (1 stick), melted
1/4 cup creamy peanut butter, melted
1 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
For the top:
1/4 to 1/3 cup creamy peanut butter
1/4 to 1/3 cup jelly (I used strawberry)
chopped roasted peanuts (optional)
Preheat the oven to 350F. Line an 8-by-8-inch pan with aluminum foil (spray with cooking spray) or parchment paper. Set aside.
In microwave-safe bowl, melt the butter (30-60 seconds). Add the 1/4 cup peanut butter, and microwave for 30 seconds to soften the peanut butter. Stir the melted peanut butter and butter together until combined. Add the brown sugar; stir to combine. Stir in the egg and vanilla. Add the flour and salt, and stir until just combined. Don’t over-mix, or the blondies can come out tough. Pour the batter into the prepared pan; smooth it out if necessary.
To the top of the batter, dollop the 1/4 to 1/3 cup peanut butter (depending on your liking) in 4- or 5-tablespoon-sized dollops. Do the same for the jelly. Using a knife, marble the peanut butter and jelly in a zig-zag and swirl pattern. Do not overdo it, or the surface will look really messy and ugly. Trust me. Been there, done that. Sprinkle the top of the blondies with the chopped peanuts, if desired.
Bake the blondies for 22 to 27 minutes, or until the edges slightly pull away from the sides of the pan, the center is set and golden, and a toothpick comes out clean. Let the blondies cool completely before slicing and serving. Enjoy!
Here’s to 2016, a really belated 3rd birthday to this blog, and hopefully more letters.
Soli deo Gloria, and happy reading, eating, and baking!