In exactly one a week, there is going to be some silence around these parts, for which I apologize profusely in advance.

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I’m not abandoning you, I swear, it’s just that I’m kinda, sorta being dragged to China…just kidding.  About the being dragged part. The rest is true!  I’m going to China!  Finally!

By that I mean I’m going to Mainland China.  I’ve been to Taiwan twice, been to Japan twice, and now I’m finally making my debut in the Mainland.  Now, it is a business trip, so I will be working the vast majority of the time I’m there, but luckily, most of my job will be escorting school officials to academic fairs, accompanying them while site-seeing, translating menus so they don’t order pig intestine at dinner…

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That happened to me once…not fun, let me tell you.  Anyway, I’m really excited, but aside from all my duties for the trip, I’ll also need to keep up my regular work correspondences, so it’s going to be busy.  Couple that with the internet situation of Mainland China (which I’m not looking forward to) and the result is me not knowing when or if I’ll be able to put up posts while I’m there.  I’ll do my best to share at least a picture or two, a funny anecdote, or pity party about how I lost all my luggage, but I can’t make any promises.

Speaking of luggage, I haven’t even started packing….I’ll get there.  And you can get these amazing blondies.

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Bars like this are seriously the unsung heroes of the dessert world.  You can do so much with them as far as flavor profiles go, plus they’re portable, they freeze well and the recipes are easy to halve or double according to your needs.  These peanut butter blondies are laced with malted milk powder and studded with honey roasted peanuts and chopped up peanut butter cups.

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Guess I know what I’m snacking on during my 14-hour flight next week…

Two Years Ago: Matcha Pancakes

One Year Ago: Eggnog Crepes

Malted Peanut Butter Blondies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes one 8x8" pan, about 10 servings

Ingredients

  • ¾ cup all-purpose flour
  • ¼ cup malted milk powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 4 Tbsp (half a stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2/3 cup creamy peanut butter
  • 1 large egg
  • ½ cup honey roasted peanuts, coarsely chopped
  • ½ cup peanut butter cups, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8×8” baking pan and set aside.
  2. In a medium bowl, whisk together the flour, malted milk powder, baking powder, and salt. (Or put everything in the bowl and give it a few stiff shakes to combine the ingredients.)
  3. In a large bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 4-5 minutes. Add the egg and beat for another minute. Add the peanut butter and beat until smooth and fully incorporated. Stir in the dry ingredients carefully until evenly combined. Fold in the chopped peanuts and peanut butter cups. Scrape the batter into the prepared pan and use a spatula to spread it evenly (the batter will be thick.)
  4. Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 25-28 minutes. Be careful to not overbake. Let cool completely in the pan on a wire rack before cutting into squares. Store in an airtight container for up to a week, or freeze for up to a month.
http://www.bashfulbao.com/2014/02/malted-peanut-butter-blondies/

Adapted from Piece of Cake

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