If it doesn’t snow today, and I’ve been freezing half to death all week without even seeing a few pretty snowflakes, I am going to lose my mind. The thermometer in my apartment hasn’t even read a temperature in the past few days; it just says “low”. That means it’s below 45 degrees indoors when I get home from work, which honestly, feels warm compared to the “real feel” of -1 degrees outside. New York is not supposed to be this cold! Mother Nature needs to save this nonsense for Chicago or the Northern Territories. However, despite all of that, Morgan, PJ, Kramer, and I went to see John Mulaney do a one hour set at UCB on Wednesday night. It was completely worth standing in line outdoors for; the guy is hilarious and I was sad to learn that he no longer writes for SNL. Hopefully he’s got a pilot or something TV-related in the works, because he is too funny to not be on television. If you haven’t listened to his album New In Town, I highly, highly recommend doing so. Before UCB, Kramer and I grabbed some sushi nearby at Monster Sushi. Okay, seriously – the place looks like a crappy little chain, but hear me out. We got a platter of tuna belly sashimi, regular tuna sashimi, and king salmon sashimi for $11. It was incredible. I’m going to go back here every time I see a show at UCB. I was totally stuffed and I’m still blown away at the price to quality ratio. After sushi, we met up with Morgan for a few beers at a dumb sports bar (that I chose because I was deceived by the excellent font choice on the signage – maybe I should reconsider how I pick out bars and restaurants), but thankfully the show made up for my having to sit in a room full of dude-bros.
If I had only had one or two of these peanut butter blondies while we were waiting in line in the freezing cold, maybe I wouldn’t have been so upset about it. They say that religion is the opiate of the people, but I think that Oreos might be a better comparison. Everyone loves Oreos, and they will shut up, stop arguing and focus on twisting the cookie apart and scraping the icing off one side with the empty half when presented with one. This is what we have all been trained to do, right? I’ve never met anyone that doesn’t like Oreos. People might say they don’t, but go ahead and give them an Oreo and we’ll see who doesn’t like what. They are my favorite pre-packaged cookie, and I bet that they’re yours, too. A natural combination is, of course, Oreos and peanut butter. Remember in the Parent Trap remake when adorable, pre-train wreck Lindsay Lohan and her “twin” discover that they both put peanut butter on their Oreos? I watched that movie as a kid and immediately did the same thing; I’ve been hooked ever since. I’m not typically a big fan of blondies, though – I think that they are kind of boring. These are a different story, though. They are chewy and rich and when you get the perfect bite of Oreo creme + peanut butter, those little receptors will go off in your brain and you will be smiling uncontrollably, I can tell you that much right now. I brought these over to Matt’s house to watch the Golden Globes earlier this month, and I think that everyone had at least two. That’s always a good sign!
- 2½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- ⅔ cup crunchy peanut butter
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups roughly crushed Oreos
- ½ cup chopped chocolate
- Preheat your oven to 350 degrees F. Whisk together your flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat together your brown sugar, granulated sugar, and melted butter. Add in your peanut butter and mix to combine. Add in the eggs, one at a time, beating after each addition. Add in the vanilla. Gradually add in the flour mixture, mixing until just moistened. The dough will be thick. Fold in the crushed Oreos (my preferred method to crush these it placing them in a sealable plastic bag and then bashing them with a rolling pin – it’s fun!) and chopped chocolate.
- Butter a 9×13-inch baking dish (and I mean really butter it – you can use parchment paper or foil to line, if you like, but this dough is thick and it makes it hard to spread when you’re wrangling paper or foil) and use your hands to press the thick dough into the pan. You may think that the dough is too thick – don’t stress out, just listen to me and everything will be okay. Bake for 30 minutes or so, until the blondies are lightly golden and set. Allow these to cool completely before cutting into bars and serving. These will keep well in an airtight container at room temperature for up to a week.