I'm back. No more wisdom teeth woes. It's time to get down to business and do some cooking. Well, baking to be exact. Last week, I went home to see my mom in Pennsylvania. Along with the obligatory healthy soups and stews, I knew I had to make her something sweet. She's always had a sweet tooth and although you're really not suppose to eat too many sugary foods when you're battling cancer, really, sugar in moderation is awesome. If I was going to do something sweet, I figured it might as well be rich and have some good fats in it. Hence, peanut butter blondies! It's basically the same recipe from Vegan Cookies Invade Your Cookie Jar, but with dark chocolate chips added. I used all natural peanut butter that literally has nothing in it but peanuts and salt. They're so rich and fudgey, it's hard to believe they're vegan. This particular blondie is topped off with some soy delicious mocha fudge ice cream and a bit of soy whipped cream.
Peanut Butter Blondies:
3/4 cup all natural peanut butter (smooth or crunchy)
1/3 cup canola oil
1 cup Brown Sugar
1/4 cup Non-dairy Milk
1/2 tsp Salt
1/2 tsp Baking Powder
1 cup flour (I used whole wheat)
2 tsp Vanilla Extract
1/3 cup dark chocolate chips
1/3 cup chopped peanuts (optional)
Preheat oven to 350 F. Lightly grease an 8X8 metal baking pan. Whisk peanut butter, oil & sugar in mixing bowl. Add vanilla & non-dairy milk (I used rice, unsweetened). Now, add flour, salt and baking powder and knead it with your hands until well-mixed. It will hold together and not spread.
Place in pan and pat to fit evenly. Sprinkle with chopped peanuts if you so desire, and press lightly into surface. Bake for 22-25 minutes, only until edges begin to brown slightly. Set on rack and cool thoroughly. Cut into squares or wedges and serve.