Recipe of the Week: White Chocolate Blondies

If you can believe it, all the years I have been baking and trying countless recipes, I've never made blondies! Now chocolate brownies are some what of a traditional treat in my family, most of them are chocoholics and sometimes find it hard to venture away from that rich coco taste. But this week I decided to change it up a little, after all they say blondes have more fun right? The blondie recipe I've developed is not the generic version that many would consider, just not my style to be boring! Instead I incorporated some smooth white chocolate and for some more texture a few semi-sweet chips. But whats really wonderful about this batter is that you can change it to fit your desire so easily, instead of adding a few chips, why not try some M&M's, nuts or even swirls of peanut butter or nutella mmmm. Although these are pieces of buttery heaven, I myself prefer a rich chocolate brownie, but they are definitely worth a try!

White Chocolate Blondies w/ Semi-Sweet Chips
8oz white chocolate, chopped
2 eggs
1 tbsp vanilla extract
1/2 cup butter, softened
1 1/4 cups flour
3/4 tsp salt
1/3 cup sugar
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F and grease a 9x9 baking pan, set aside. Melt white chocolate and butter in the top of a double boiler, over simmering water. Stir occasionally until smooth and set aside. Using an electric mixer beat eggs until foamy. With the mixer still running gradually add the sugar and vanilla. Drizzle the melted white chocolate mixture slowly into batter. Combine the flour and salt and fold into the white chocolate batter. Fold in chocolate chips. Spread batter evenly into the prepared pan and bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool before cutting into bars.

Recipe of the Week: Chocolate + Peanut Butter= Best Combo Ever!

Don't even try to argue with me, chocolate and peanut butter married together is pure bliss! This recipe came about because #1 currently can't leave the house due to recovery from a recent surgery, which meant no going to the grocery store, had to use what I had. And #2 brownies sounded like fun, but I'm completely and utterly addicted to making cupcakes...so what was left to do?...combine the 2!! Brownie mix + extra chocolate + peanut butter frosting, really does it get any better then this?! These rich cupcakes are so delicious and make the house smell INCREDIBLE. Just try not to give yourself a tummy ache with all the bowl licking you'll be doing while making the scrumptious frosting.

Double Chocolate Brownie-Cupcakes w. Peanut Butter Frosting
Chocolate fudge brownie mix
3 eggs
2 oz good quality dark chocolate
1/3 cup vegetable oil
1/3 cup water
3 tbsp milk

Peanut butter frosting
1 cup confectioners sugar
1 cup creamy peanut butter
5 tbsp unsalted butter, room temp
3/4 tsp vanilla extract
1/4 tsp salt
1/3 cup heavy cream

Heat oven to 350 degrees F and grease a 12 cup muffin pan (or line with cupcake liners if preferred). Set a small heatproof bowl over a saucepan containing barely simmering water; heat mixture until chocolate is melted. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm. Whisk eggs in a medium-large bowl to combine; add milk, water and vegetable oil until fully incorporated. Add cooled chocolate mixture and whisk until combined. Gradually add in brownie mix. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 28-35 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and cool to room temperature before icing.

PB Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you go. Add the heavy cream,beat on high until light & smooth.