{"id":1573,"date":"2011-05-14T19:51:39","date_gmt":"2011-05-14T19:51:39","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=1573"},"modified":"2011-05-19T02:46:19","modified_gmt":"2011-05-19T02:46:19","slug":"peanut-butter-and-jam-blondies","status":"publish","type":"post","link":"https:\/\/cookiescupcakesandcardio.co\/?p=1573","title":{"rendered":"Peanut Butter and Jam Blondies"},"content":{"rendered":"

I am a traditionalist. \u00a0I \u00a0like stuff the way it’s supposed<\/em> to be. \u00a0My way.<\/p>\n

I know that I like what I like, and if you try to get me to try something a different way, you are likely going to fail. \u00a0BUT, I’m not saying I’m completely inflexible . . . I’m also not saying I’m easy going . . . because I can be, if it’s MY<\/strong> idea.<\/p>\n

Don’t I sound like a barrel of laughs? \u00a0To know me is to love me. \u00a0I hope.<\/p>\n

I have come by my personality traits genetically . . . and no matter how many times I try to get my dad to try a new creation of mine, “You know I don’t like desserts. \u00a0I don’t have a sweet tooth” \u00a0blah, blah, blah . . . is all I hear. \u00a0 I make him the same treat each year for Father’s Day, his birthday and for Christmas. \u00a0You would think he would get bored, but nope! \u00a0He LOVES PB & J! \u00a0 He loves it so much that I named one of my cupcakes after him, “The Classic.” \u00a0‘Cuz . . . PB & J is nothing but classic!<\/p>\n

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Last week, he (randomly) decided that he needed to have a coffee break snack for him and his retired friends to enjoy after volunteering one day, \u00a0so immediately these PB & J Blondies came to mind. \u00a0I had seen them a couple days prior on another blog (click here<\/a>) and immediately thought of my dad, bookmarked them, and knew the recipe would come in handy one day soon!<\/p>\n

Here is a photo montage . . . and if you can’t figure out the recipe from the pics . . . keep scrolling! \u00a0It’s down there!<\/p>\n

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Peanut Butter and Jam Blondies<\/span><\/strong><\/p>\n

(click here for original recipe)<\/a><\/p>\n

Ingredients<\/strong><\/span><\/p>\n

1 cup all purpose flour<\/p>\n

1\/2 teaspoon baking powder<\/p>\n

1\/4 kosher salt (I used regular)<\/p>\n

1\/8 teaspoon baking soda<\/p>\n

1\/3 cup unsalted butter, melted<\/p>\n

1 cup packed brown sugar<\/p>\n

1 Tablespoon vanilla extract<\/p>\n

1 large egg, at room temperature<\/p>\n

2 1\/2 Tablespoons creamy peanut butter (I used crunchy)<\/p>\n

2 Tablespoons jam (I used Raspberry, low sugar)<\/p>\n

Recipe<\/span><\/strong><\/p>\n

Sift the flour, baking powder, salt and baking soda in a bowl. Set aside.<\/p>\n

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the melted unsalted butter, brown sugar and vanilla extract. Once it\u2019s combined, add in the egg and mix.
\nSlowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
\nSpread the batter out into a lightly greased 8 by 8 inch baking pan.
\nPlace 1\/2 Tablespoons of peanut butter and 1\/2 Tablespoons of jam on top of the blondes. \u00a0Starting with the first row down, place peanut butter first, then jam and finally peanut butter. Repeat until you have three rows.
\nTake a knife and swirl the peanut butter and jam throughout the blondie batter.
\nBake at 350 degrees for 25 minutes. Cool on a cooling rack and then cut into pieces.<\/p>\n

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