PB BLONDIES WITH CHOCOLATE FROSTING

It seems everyone has been interested in brownie recipes lately.  I keep publishing them and getting more requests for them.  Most of you are interested in trying something new so here is another recipe that is a little different.  This is a peanut butter blondie with a chocolate frosting topped off with peanuts.  Peanut butter and chocolate seem to be one of your favorite combinations.  I hope you enjoy this recipe. Note: This is a repost from 2019.

3/4 cup creamy peanut butter
2/3 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup white whole-wheat flour*
1 tsp baking powder
1/3 cup milk or cream
1 cup peanut butter baking chips

Cream the peanut butter, butter, and both sugars together in large mixer bowl until creamy.  Beat in the eggs and vanilla extract.

Combine the flours and baking powder together; add to the creamy mixture alternately with the milk or cream.  Stir in the chips by hand.

Spread into the prepared baking pan and bake at 325 degrees for 35 to 40 minutes until a wooden toothpick inserted in the center comes out clean.  Caution: never overbake brownies/blondies!  Cool in the pan on a wire rack.

*May use all-purpose if desired.  Adding in the whole-wheat gives a better nutritional value to your brownies.

FROSTING:
1/4 cup butter, softened
1/4 cup unsweetened baking cocoa powder
2 tbsp milk or cream
1 tbsp light corn syrup
1 tsp vanilla extract
1 1/2 cups powdered sugar
1/3 cup peanut butter chips
1/3 cup coarsely chopped peanuts

In a small mixer bowl combine the butter, cocoa, milk, corn syrup, and vanilla extract.  Gradually add in the powdered sugar, beating until smooth.  Frost the completely cooled brownies.  Sprinkle the peanut butter chips and chopped peanuts over the top of the blondies.  Cut into 24 squares or bars to serve. 

I've had this recipe for years, not sure of the origin,'/

Fron the looks, I would say it is from a Reiman Publication.

BROWNIES WITH HAZELNUTS

1 cup butter, melted

2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup hazelnuts, chopped

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan; set aside.

Combine the butter and sugar in a large mixing bowl.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla with the last egg.

In a small bowl combine the two flours, cocoa powder, baking powder, and salt.  Add the flour mixture to the egg mixture, mixing until well combined.  Fold in the chopped nuts.  Spread the mixture into the prepared baking pan. 

Bake brownies at 350 degrees 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean.  Never over-bake brownies!  Cool completely on a wire rack then frost with the following frosting.

Brownie Frosting:
1 pkg (12-oz) semisweet chocolate chips
1 cup whipping cream
2 tbsp butter
1/2 cup hazelnuts that have been coarsely chopped

In a microwave-safe bowl, heat the chocolate chips and whipping cream in the microwave until the chips are melted and mixture is smooth.  Stir in the butter until completely melted.  Cover bowl and refrigerate about a half hour or until the frosting is set enough to spread.  Stir about every 5 to 10 minutes during the chilling process. 

Frost the cooled brownies and sprinkle with the chopped hazelnuts.  Cut into 24 squares.

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NORMA'S OLD FASHION CREAM PIE

Norma and my mom were best friends in the high school days. Later Norma's husband was my daughter's school bus driver. This recipe is on my Vintage Recipe Blog where you will find many old fashion recipes.

1 cup white sugar

1 cup brown sugar

1 egg, beaten

4 level T. flour

1 1/2 cup milk

Pinch of salt

1 tsp. melted butter

1/4 tsp. nutmeg or cinnamon

Mix together and put in unbaked pie shell. Bake at 350 degrees until firm.

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STRAWBERRY - WITH A TOUCH OF ORANGE - TART

1 3/4 cups all-purpose flour

1/4 cup plain yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut up
1 large egg, slightly beaten
2/3 cup buttermilk
1 tbsp orange marmalade
1 lb fresh strawberries, stemmed and cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tbsp sugar

Preheat oven to 425 degrees.
Lightly grease a 9-inch tart pan.

Place, in listed order, the following ingredients in food processor; flour, cornmeal, 2 tablespoons sugar, baking powder, salt, and butter.  Process for 20 seconds or until the mixture resembles coarse sand.  Remove to a large bowl.

In a small mixing bowl, using a wire whisk, whisk the egg and buttermilk together; add to the flour mixture in the large bowl.  Stir mixture just until moistened and a dough forms.  Place on a floured surface and knead 3 to 4 times.  Press dough on bottom and up sides of the prepared tart pan.

Bake tart shell at 425 degrees for around 20 minutes until golden brown and firm to the touch.

Microwave the 1 tablespoon of orange marmalade on high for 10 seconds; brush over the crust.  Allow crust to cool for 45 minutes.

Stir the strawberries and 1/2 cup of the orange marmalade together.

Beat the heavy cream with the 2 tablespoons of sugar with an electric mixer set at medium speed until soft peaks form.  Spoon the whipped cream onto the tart crust.  Top with the strawberries.  If desired, garnish with a fresh mint leaf.

Note: This is an old recipe from Southern Living.

PENNSYLVANIA FRUIT SALAD

I have had this recipe for years. I do not remember where I got it but it was probably a Reiman Publication. I used to get most of their magazines faithfully.

1 can (11-oz) mandarin oranges, drained
1 can (20-oz) pineapple chunks in their own juice, drained with juice reserved
1 can (16-oz) sliced peaches, drained, cut into bite-size pieces
3 firm bananas, sliced and dipped in the pineapple juice
2 unpeeled red apples, cored and diced

Combine all the fruits in a large serving bowl.

SAUCE:
1 pkg (3.4-oz) instant vanilla pudding mix
1 cup cold milk
1/3 cup frozen orange juice concentrate, thawed but undiluted
3/4 cup sour cream

In a small mixing bowl, combine all the dressing ingredients; beat with a wire whisk until smooth and thickened.  Gently fold into the fruit mixture.

Cover the fruit salad and chill for at least 2 hours before serving.

Yield: 8 to 10 servings

The file photo.

PEANUT BUTTER-CHOCOLATE CHIP PARFAIT

2/3 block (3-oz size) cream cheese, softened

6 tbsp creamy peanut butter
3/4 cup whipped cream
1/2 cup + 2 tbsp graham cracker crumbs
1 tbsp granulated sugar
4 1/2 tsp butter, melted
1 1/4 cups miniature chocolate chips

In a small mixing bowl, beat the peanut butter with the cream cheese until smooth; fold in a half cup of the whipped cream; set aside.

Combine the cracker crumbs with the sugar; stir in the butter until coarse crumbs are formed.  Press a tablespoon of the graham cracker mixture into each of four parfait glasses.

Spoon 2 tablespoons of the peanut butter mixture over the crumbs and sprinkle with 2 tablespoons of the chocolate chips.  Repeat the layers.

Divide the remaining whipped cream among the four parfaits then top each with the remaining chocolate chips.

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TRIPLE BERRY SMOOTHIE

1 cup frozen triple berries

1 cup soy milk (vanilla-flavored will make smoothie too sweet)
1/2 large banana, sliced
2 tsp honey

Place the berries, milk, banana, and honey in blender container.  Blend on high until smooth but thick, about half a minute.  Should be served immediately.

Note: This recipe makes 2 servings of 10-oz each.  Cut ingredients in half for 1 smoothie.

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You can "fancy up" this drink by giving your glass a sugar rim.  Wet the rim of glass with water or by running a lemon or lime on the edge.  Dip the glass into sugar.

ICE CREAM BREAD

2 cups vanilla ice cream*, melted

1 1/4 cups self-rising flour
1/4 cup chocolate chips, optional
1/4 cup rainbow sprinkles, optional

1. Preheat your oven to 350˚F (175˚C).
2. Cut a piece of parchment paper that will fit the bottom of a loaf pan and extended over the ends of the pan. You will use the paper to lift the bread from the pan.
3. Combine melted ice cream and self-rising flour. Mix until well combined.
4. Add any additional sprinkles, chocolate chips, or goodies to the batter.
5. Line a loaf pan with parchment paper and grease with a nonstick spray.
6. Pour batter into a loaf pan and spread evenly.
7. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
8. Allow to cool fully before cutting.
9. *You may choose any ice cream flavor. Be aware, though, low-fat and/or dairy-free ice creams are not recommended as they will produce an inferior product.
10. Adapted from TASTY

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PECAN BALLS

1/2 lb butter (use the real thing), room temperature

4 tbsp granulated sugar
2 cups flour (I use 1 cup white whole wheat and 1 cup all-purpose)
1/2 tsp salt
1 cup chopped pecans
2 tsp vanilla
powdered sugar for dusting

Preheat oven to 350 degrees.

In a large bowl, combine the butter, sugar, flour, salt, pecans, and vanilla until well combined.

Roll mixture into small balls about the size of walnuts; place on an ungreased cookie sheet.

Bake at 350 degrees for 20 minutes.

Remove cookies from oven and cool slightly. While still warm, roll in powdered sugar. After cookies are completely cooled, roll again in powdered sugar.

photo from big oven

ORANGE ICED TEA

2 large oranges

4 cups boiling water
5 black tea bags
Ice cubes
honey to taste

Use a vegetable peeler to peel the oranges, being careful not to include the white part. Keep peel in a continuous piece if possible as you don't want to deal with a lot of little pieces of peel.  (Eat the oranges or use sections or slices in the tea.)

In a large heat proof pitcher, pour the boiling water over the tea bags and the orange peel; cover pitcher and allow tea to steep for 5 minutes.  Using a large slotted spoon, remove the tea bags.  Leave the peel in the tea and refrigerate for at least 30 minutes.

To serve, remove the peel and pour over ice into glasses.  Use honey to sweeten to suit your taste.
A great treat on hot summer days!

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