You know that little weight scare you get when you weigh yourself and you weigh 3 pounds more than the last time you weighed yourself and you start accusing your bag of Cheetos and that huge brownie you just ate? That’s what happened to me on Tuesday night. Then I went upstairs and changed into running shorts and ha-HA! It was all my yoga pants’ fault.
So dear bag of Cheetos and humongous brownie, I’m sorry for calling you two nasty names. In honor of you two, I made peanut butter blondies with peanut butter frosting so in case I weigh myself and I actually gain 3 pounds, the peanut butter blondies will take the blame and not you two.
That’s right. Blame it on the peanut butter blondies.
Oh brother. That has got to be one of the worst excuses for baking ever. “So Natalie, why’d you make peanut butter blondies?” “Oh, well, you see I just didn’t want my Cheetos to feel like they were the only things making me fat.”
But why do I even have an extra large bag of Cheetos in my pantry? Three words for you, my friends. Studying. For. Midterms.
When you see your friend at a grocery store buying tubs of assorted nuts and several bags of pretzel sticks and you ask “Why are you buying all that?” and he/she responds, “I’m studying for midterms”, you must immediately back away, nod sympathetically, and let your friend be.
Midterms studying is that period of time where you divide up your 24 hours between frantic memorization and problem-doing, sleeping, and exercising. Eating goes in between those. And that is your life. Your hair tends to look like a bird’s nest and you forget that you actually have nice-looking clothes in that closet which you have also forgotten about in the process of learning IUPAC names and meiosis stages.
If you ever find yourself in a similar situation, do yourself a favor and gorge on Cheetos and peanut butter blondies.
Peanut Butter Cinnamon Blondies with Peanut Butter Frosting (Recipe from Evil Shenanigans)
- FOR THE BLONDIES:
- 1-⅛ cup All-purpose Flour
- 1-¼ teaspoon Baking Powder
- ½ teaspoons Cinnamon
- ⅛ teaspoons Salt
- ⅓ cups Butter, At Room Temperature
- ¾ cups Packed Light Brown Sugar
- ½ cups Peanut Butter
- 1 Tablespoon Golden Syrup (Or Corn Syrup)
- 1 whole Egg
- 1 teaspoon Vanilla
- FOR THE FROSTING:
- 2 Tablespoons Butter, Softened
- 2 Tablespoons Peanut Butter
- 1 cup Powdered Sugar
- 2 Tablespoons Milk
Heat the oven to 350 F and spray an 8×8 square cake pan with nonstick spray.
In a small bowl, sift together the flour, baking powder, cinnamon, and salt.
In a large bowl, whisk together the butter, brown sugar, peanut butter, and golden syrup. Add the egg and vanilla, and whisk until well combined.
Pour the wet ingredients into the dry and stir until no flour remains. Pour into the prepared pan and spread to the edges. (The batter is very thick.)
Bake for 20-25 minutes, or until golden brown and puffed. Remove from the oven and allow to cool completely.
While the blondies cool, prepare the frosting. In a small bowl combine the butter and peanut butter until smooth and well blended. Add the powdered sugar and the milk, one tablespoon at a time as needed, and whisk until smooth.
Turn the blondies out of the pan and frost.
All photos in this post taken by Kristian Randall.