Sorry Daring Bakers....

So, today is posting day for the Daring Bakers Challenge, and as you can see, there are no photo's of a magnificent opera cake awaiting you.  I feel bad about it, but honestly, I just didn't have the time this month.  This recipe was very challenging to say the least, for me anyways.  I bought all the ingredients, and tried to set aside the time, but things just kept coming up.  I know, excuses excuses.  I will try this recipe soon, because I will feel like I accomplished something very much out of my comfort zone.  But this month, it just didn't happen.  I will try to post when I finally complete the task.  If you are curious about what this months recipe was, you can go here.  Also, be sure to check out all of the other Daring Bakers Challenges! But, I will show you another fabulous recipe anyways!  I made these lovely White Chocolate Macadamia Nut Blondies from Paula Dean's Chocolate Magazine and they were divine.  I've actually never been a fan of the macadamia nut or white chocolate for that matter, but these have changed my mind.  Very good.  These are blondies that are best the day they are made. But, you can always half the recipe so they go unwasted!  Very chewy, and tasty, and the chunks of white chocolate and macadamia nuts, make you coming back for more!!!

White Chocolate Chip Blondies

makes 60 blondies

1 cup butter

4 (1 ounce) squares white chocolate

3/4 cup firmly packed brown sugar

3/4 cup sugar

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon vanilla extract

1 cup white chocolate morsels

1 cup chopped macadamia nuts

1. Preheat oven to 350 degrees.  Line 60 cups of mini muffin pans with paper liners. (I skipped this step, they work much better when sprayed with nonstick spray and place dough directly into the muffin pans.)

2. In a large bowl, combine butter and white chocolate squares.  Microwave on high in 30 second intervals, stirring between each, until chocolate is smooth (about 1 1/2 minutes total). Add sugars, stirring to combine.  Stir in eggs, one at a time, beating well after each addition. Gradually stir in flour.  Stir in vanilla, white chocolate morsels, and nuts.  Spoon batter into prepared muffin cups.  Bake for 15 minutes, or until lightly browned.  Let cool in pans for 5 minutes.  Remove from pans, and cool completely on wire racks.

Ooey Gooey Peanut Butter Brownies.....

Mmmm.....just the sound of it makes my mouth water! This is definitely one of my comfort foods. I have been trying to master them since I've been married, and at last I have found the perfect recipe. The trick is to not overcook them. You have to take them out of the oven before they actually look done. Trust me, you won't be sorry! I used to get the store-bought frosting, but since I've learned to make it from scatch, I could honestly never go back. So you have to make the homemade chocolate butter frosting to smother all over the top. One word....YUMMY!


Peanut Butter Brownies

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2/3 c.peanut butter
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 c. oats
2 c. flour

Mix butter, sugar, brown sugar, egg, peanut butter, soda, salt and vanilla well. Stir in oats and flour. Spread dough onto greased cookie sheet. Bake for 12 minutes at 325 degrees. Do not overbake!!! Cool. When cool, spread with chocolate butter frosting! Enjoy!

Chocolate Butter Frosting

1/2 c. softened butter
1/2 c. cocoa
4 1/2 c. powdered sugar
1/4 c. milk
1 1/2 tsp. vanilla
milk

In a mixer, beat butter until fluffy. Add cocoa and beat until well combined and creamy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 c. milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.