Dessert: PBC Blondies

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PBC = Peanut butter cup, and these blondies = obsession!  I love peanut butter, chocolate and gooey, and this cookie definitely delivers on all three. I suggest cutting these blondies into tiny triangles for a rich less guilty bite! Pack them up for picnics, or potlucks - also party perfect for March madness (my other obsession)!

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​INGREDIENTS

  • 5 oz [150g] mini chocolate peanut butter cups, unwrapped and chopped
  • 8 tablespoons [113g] butter, melted
  • 1 cup [180g]  brown sugar
  • 1 large egg
  • 1/2 teaspoon [2.5mL] vanilla extract
  • 1/2 teaspoon [2.5mL] almond extract
  • pinch of salt
  • 1 cup [120g] all-purpose flour

DIRECTIONS

  1. Butter an 8"×8" [20cm] pan
  2. ​Mix melted butter with brown sugar – beat until smooth.
  3. Beat in egg; add vanilla and almond extract.
  4. Add salt, stir in flour.  Mix in chopped mini peanut butter cups.​
  5. Pour into prepared pan.  Bake at 350 degrees [177C] 20-25 minutes, or until slightly set in the middle.  Cool on baking rack before cutting.​

Adapted from Smitten Kitchen

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Dessert: Puff Pastry Purses

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This dessert is quick, easy and decadent - though just a few bites!  Anything combining chocolate with butterscotch is my first choice, but try another flavor of chocolate pieces if you prefer.  It's a pretty little package too, all wrapped up in puff pastry, so it's perfect for guests (or impressing visiting parents!).  After I served this at a DC party, one friend asked if I would include it on Transitional Cook -- so, Maudood, this one's for you... Enjoy!

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Adapted from Chocolate Bundles - Pepperidge Farm

INGREDIENTS

  •  1 sheet of puff pastry, thawed 
  • flour, for dusting work surface
  • 3 oz. [84g] semi sweet chocolate pieces
  • 3 oz. [84g] butterscotch pieces
  • one egg, for egg wash

DIRECTIONS

  1. Unroll sheet of thawed puff pastry on floured work surface.  Smooth seams and cut sheet in quarters to make four squares.
  2. Combine chocolate and butterscotch pieces in small bowl
  3. Put 4T [40g] of chocolate/butterscotch mixture in center of each square
  4. Brush edges of the squares with water
  5. Bring the corners of each square to the center on top of the filling
  6. Twist to seal and fan out corners of pastry
  7. Wisk egg in small bowl -- brush egg wash over pastry in thin layer
  8. Place each filled square on baking sheet
  9. Bake in 400 degree [204C] oven for 15-20 minutes until puffed and golden

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