Superbowl blondies

Turns out I couldn’t come up with a dessert to outdo the blondies from last year’s Superbowl party. So, I decided to take that recipe and give it a new twist.

With that, Reeses Super-Peanut Butter Blondies were born.  Butter? Check. Peanut butter? Check. Reese’s Peanut Butter cups? Check.  Call me crazy, but I think we might have a winner here.

And, I decided to throw in a little step by step action to help get you through this one. Although, the pictures could be slightly unnecessary as the recipe is pretty simple.

Reeses Super-Peanut Butter Blondies
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1/2 cup butter (1 stick)
1/4 cup peanut butter
3/4 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup flour
1 tsp salt
1 tsp vanilla
1/4 cup almonds, chopped
2 cups mini Reeses peanut butter cups, chopped (I used about 15 cups)

Preheat oven to 350 degrees.

In a sauce pan, add butter and peanut butter.

Over medium heat, melt the butter and peanut butter and let the butter slightly brown. I realize this will be difficult to do since it has peanut butter in it.  I let mine cook for about 3 minutes, until bubbles form.

Once the butter has browned, add sugar and butter to a mixing bowl.  Cream together.

Cream together. Add in eggs, one at a time beating after each addition. Once eggs are blended in, add flour, salt, and vanilla. Combine.

While mixture is beating, pulse reese’s and almonds in a food processor until crumbs have formed.  Add this mixture to the batter.  Stir together.

Do yourself a favor and do not try the batter at this point.  If you are anything like me, the baking process will completely stop and you will possibly make yourself sick off of blondie batter. Not a pretty sight.

If you have somehow resisted the urge to sample, pour batter into a greased 8×8 pyrex.  Use a spatula to get the batter out of the bowl as it will be very sticky.

Smooth the top with a spatula and bake for about 28 minutes.

Waiting those 28 minutes is going to be very hard.  Sadly, I have to wait 24 hours before I can eat these because they are going to the Superbowl party…. tomorrow.

This is a great recipe for the people who can’t be bothered looking at their food while watching the game. But, I will say I think the flavor of these is going to completely distract them, especially if they are peanut butter lovers like me.  Lets be real, who isn’t a peanut butter lover?

Have a fantastic Superbowl weekend!

Grown up Strawberry Shortcake

Every time I hear the words “strawberry shortcake” this instantly pops into my mind:
Anyone else?  I’m hoping to clear that image out of my memory now with this picture of my “grown-up” strawberry shortcake.

I call it “grown up” shortcake not because it has any liquor in it. Although, I do think Amaretto would be divine in the cream.  But because it is accompanied by a drizzle of balsamic reduction as well as lemon cream.

Umm.Yum.

Does anyone else think that strawberries and balsamic reduction were made for each other?  I certainly do.  You absolutely cannot go wrong when you pair them.

I just made a very simple white cake.  All those cake tastings I’ve been on recently have inspired me to perfect my white cake. This recipe is a semi-homemade cake, as it incorporates a box mix, as well as a variety of other ingredients.  
Grown up Strawberry Shortcake

1 box white cake mix

1 cup sugar
1 cup cake flour (use cake flour for a denser finish)
1 tsp salt
5 egg whites
1 1/3 cup water
1 cup sour cream (8 ounces)
3 tbsp vegetable oil
1 1/2 tsp almond extract
1 tsp vanilla extract
For the glaze
1/2 cup balsamic vinegar
For the cream
1 cup heavy cream
Zest from 1/2 lemon
1/3 cup sugar
1 tsp lemon extract or fresh lemon juice
On the side
1 package fresh strawberries.
Preheat oven to 325 degrees.
In your mixer, combine white cake mix, sugar, flour, and salt.  Once combined, add in remaining ingredients.  Mix together until creamy, about 5 minutes. Pour batter into prepared cake pan. Bake for 30 minutes or until cake is slightly golden brown on top.
While cake is baking prepare the balsamic reduction. Over low heat, simmer balsamic until it has reduced to about 1/4 cup. It will be a nice, syrupy consistency. 
Once the reduction is done, whip the cream.  Add cream and sugar to a bowl, with cold beaters, beat until the cream thickens.  Slowly add in lemon juice or extract and zest. 
Remove cake from oven. Let cool. Then top with chopped strawberries, drizzle the balsamic glaze over top, and finish with a dollop of lemon whipped cream.

Your taste buds will thank you after one bite. I cannot explain how wonderful this cake is. I know that I am a cake person and not everyone shares my love for moist, crumbly bites of sugar. But, please, if any part of you likes white cake, make this one. It is absolutely the best white cake I’ve made.  I wouldn’t lie to you.

Grown up strawberry shortcake would be a fantastic dessert for all the non-football people at your Superbowl party. And trust me, you will have them. Most of these are the people that come to the Superbowl party for the food and commercials (these people are me, especially this year). I also suggest having some kind of plate free, use your hands dessert options for the people that can not be bothered to look away from the television. Blondies, brownies, cookies, cakeballs and cupcakes are all fantastic options. You can never have too many desserts. At least that’s the motto around my house.

Here’s to a fantastic Superbowl full of delicious food, friends, and a side of football.