What do you get when a butterscotch pudding collides with a dessert bar? You get a blondie! My favorite of all the dessert bars.
And when that dessert bar collides with a jar of peanut butter and a bag of peanuts, you get a Peanut Butter Blondie! Yay!!
I have a confession to make. I am in love with Peanut Butter. I have been carrying on a love affair with it for my entire life. I have been known to just grab a jar of peanut butter and a spoon and dig right in.
I do enjoy smooth peanut butter much more than crunchy, and I have my favorites when it comes to smooth peanut butter, my absolute all-time favorite being Skippy, which sadly we don't get here in Canada.
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We used to be able to get the hugs 1KG jars of Skippy at Costco in the UK, and I always had one on the go and another in the wings waiting to go. Yes, I do love peanut butter that much.
When I was a child, my mother used to buy Squirrel peanut butter. It was the only peanut butter with a peanut on top. We used to fight over who was going to get the peanut on top.
This was later re-branded as Skippy, with the peanut on top being removed. And huh? No Skippy in Canada????? When the Squirrel brand was originally manufactured by the Canada Nut co., Out of Vancouver!!!!! It's downright sacrilegious! That's what it is!
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I love peanut butter just as is, on toast, in sandwiches and I especially love it baked into delicious cakes, bars and cookies. This recipe which I am sharing with you today is for the best peanut butter blondies.
They are rich and fudgy. Delicious and loaded with plenty of chopped peanuts as well. Brown sugar, peanut butter, peanuts? Count me in!
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WHAT YOU NEED TO MAKE PEANUT BUTTER BLONDIES (SMALL BATCH)
Simple everyday baking cupboard ingredients, and a loaf tin. This recipe makes six delectably fudgy bars!
- 2 TBS butter, melted
- 6 TBS (85g) smooth peanut butter
- 1/2 cups (100g) soft light brown sugar, packed
- 1 tsp pure vanilla extract
- 1 large free-range egg
- 1/2 cup (70g) plain all-purpose flour
- 1/2 cup (75g) chopped peanuts, divided
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I have never made these with natural peanut butter so I can't really say how they would work with that. I only really have commercial peanut butter, with the sugar, etc. in it in my house.
I only ever use free range organic eggs. I wish I could get the muscovado sugar here in Canada that I used to use in the UK. It was what I preferred for my baking. I make do with regular soft light brown sugar here.
You can use salted or unsalted peanuts. The recipe calls for 1/2 cup. Make sure you save some out to sprinkle on top of the bars prior to baking!
Also, I apologize for the lousy photographs today. We are getting a really bad storm later today and I wasn't sure if we would have our power knocked out over the weekend.
I wanted to get all my recipes for the weekend done today and the light was getting rather poor by the time I got these photographed.
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HOW YOU MAKE PEANUT BUTTER BLONDIES (SMALL BATCH)
Simple, again, simple. Easy peasy, lemon squeasy.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 4-inch loaf tin and line with baking parchment, having an overhang on the two long sides.
Combine the melted butter with the peanut butter, brown sugar and vanilla in a bowl. Add the egg and mix it in until thoroughly combined. Add the flour to combine and then stir in 3/4 of the peanuts.
Spread the batter in the prepared loaf tin, smoothing it off. Sprinkle the remaining peanuts over top.
Bake for 20 to 25 minutes, until the center is set.
Leave to cool in the pan for 1 to 2 hours until completely cold, then lift out onto a cutting board.
Cut into six bars. Store in an airtight container.
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These are incredibly delicious. Rich and fudgy, just like you would expect from the perfect blondie. With loads of peanut butter flavor and plenty of peanut crunch.
Make sure you have some cold milk to enjoy these with! That is the perfect accompaniment!
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Some other peanut butter goodies on my page are:
PEANUT BUTTER CUP PRETZEL COOKIES - A small batch cookie recipe that is the perfect combination of salty, sweet, chewy and crunchy. Yummilicious!
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a particularly lovely cake. Nice and moist with a beautiful crumb due to the buttermilk in the cake batter. Flavored beautifully with peanut butter and brown sugar. The brown sugar also adds to the moist crumb of this cake. With a rich fudgy brown sugar frosting.
Peanut Butter Blondies (small batch)
Yield: 6
Prep time: 10 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 35 M
These delicious fudgy caramel-like bars are loaded with peanut butter taste and lots of chopped peanuts. Got milk? Perfect to be enjoyed with a cold glass of milk
Ingredients
- 2 TBS butter, melted
- 6 TBS (85g) smooth peanut butter
- 1/2 cups (100g) soft light brown sugar, packed
- 1 tsp pure vanilla extract
- 1 large free range egg
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (75g) chopped peanuts, divided
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 4-inch loaf tin and line with baking parchment, having an overhang on the two long sides.
- Combine the melted butter with the peanut butter, brown sugar and vanilla in a bowl. Add the egg and mix it in until thoroughly combined. Add the flour to combine and then stir in 3/4 of the peanuts.
- Spread the batter in the prepared loaf tin, smoothing it off. Sprinkle the remaining peanuts over top.
- Bake for 20 to 25 minutes, until the center is set.
- Leave to cool in the pan for 1 to 2 hours until completely cold, then lift out onto a cutting board.
- Cut into six bars. Store in an airtight container.
Thanks so much for visiting! Do come again!
There are loads of pumpkin pie recipes out there, but very few which are sized just for one! I found one the other day on a blog called One Dish Kitchen and I was very keen to try it for myself.
It looked delicious, and I happened to have pumpkin leftover from when I baked the spiced chocolate pumpkin cake recipe last weekend. I wanted to use some of that up. I froze the rest.
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Pumpkin is one of those things which actually freezes very well. I divide it into small plastic tubs and pop 1 cup of pumpkin puree into each one. Tightly sealed they will keep for quite a while in the freezer.
You never know when you will need a cup of pumpkin. Its great for in soups, casseroles and bakes. When you live all by yourself as I do, you need to be quite practical when it comes to things like this. I hate waste and my freezer is my best friend.
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The idea of a pumpkin pie sized just for one really appealed to me. I quite like pumpkin pie but would struggle to eat a whole pie all by myself.
When I was a child pumpkin pie was my least favorite of all the pies, although I used to eat it anyways. Because it was, well, pie. And beggars can't be choosers!
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When it came to dessert at Thanksgiving every year, it was always Pumpkin Pie. That was it, so if you wanted dessert, you ate pumpkin pie. I ate it begrudgingly because it was dessert and it was pie.
Happily, as an adult, I have come to really enjoy pumpkin pie. It all started in the UK when I couldn't get tinned pumpkin. You never really know what you are going to miss until you can't get it anymore.
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I remember being so excited when I discovered tinned pumpkin in the grocery store over there one day. I quickly snapped about 6 tins of it, and lived happily ever after, lol.
My boss at the manor used to bring back tinned pumpkin whenever she went to America on business or holidays. They always had pumpkin soup for Thanksgiving and the key ingredient that was used for that was tinned pumpkin.
My first Thanksgiving in the UK I wanted to make a Thanksgiving dinner for the missionaries and I ended up making them a sweet potato pie because I couldn't get pumpkin.
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Anyways I was really keen to make this pie. I adapted it to use both North American and British ingredient measurements. I weighed it all out as I was making it.
It worked out perfectly. I did add some vanilla extract to the filling because for me, a pumpkin pie should always have vanilla.
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WHAT YOU NEED TO MAKE PUMPKIN PIE FOR ONE
The usual suspects, with the exception of the crust. This one has a graham cracker crust instead of a pastry crust.
For the crust:
- 1/4 up (35g) graham cracker crumbs (can also use digestive biscuit crumbs or gingersnap crumbs)
- 1 tsp granulated sugar
- 1 TBS butter, melted
For the filling:
- 3 TBS granulated sugar
- pinch of salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 tsp vanilla extract
- 1 large free-range egg, lightly beaten
- 1/4 cup (70g) tinned pumpkin puree (not pie filling)
- 1/4 cup (60ml) cream
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It is recommended that you use a 10-ounce ramekin to make this pie. It should measure 4 inches in diameter. The size of the dish you use really matters.
Too small and the pie will be too deep and will take much longer to cook. Too large and the pie will be too thin and cook quicker. Neither of which is ideal.
This is the perfect size for this particular pie. I used a 4-inch round cake tin that I got on Amazon. It actually comes in a set of two and is perfect for making smaller sized layer cakes.
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HOW TO MAKE PUMPKIN PIE FOR ONE
Its really simple actually. Starting off with the proper sized dish is the main thing, and the rest is relatively easy to do.
Preheat the oven to 350*C/180*C/ gas mark 4. You will need a 10 ounce ramekin 4-inches in diameter, or a small 4-inch wide, deep cake tin. Spray with some nonstick cooking spray.
Mix together the graham cracker crumbs, sugar and melted butter for the crust in a small bowl. Press the crumbs into the bottom of the baking ramekin/tin firmly.
Bake for 8 minutes. Set aside to cool while you make the filling.
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For the filling mix together the sugar, salt, cinnamon, ginger and cloves in a small bowl.
Add the pumpkin puree to the beaten egg along with the sugar/spice mixture. Beat together well.
Whisk in the cream and vanilla.
Pour the pie filling over top of the baked crust.
Bake in the preheated oven for 40 minutes until set. A knife inserted near the center should come out clean.
Cool completely on a wire rack. Top with whipped cream to serve.
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And that's it in a nutshell! It was really delicious and I am quite happy adding this to my repertoire of recipes for one or two.
Its a very generous pie actually. If you are small eaters I actually think it would feed two people. In any case it is very tasty, especially with some squirty cream on top!
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Some other small sized desserts you might enjoy are:
DEEP DISH CHOCOLATE CHIP COOKIE FOR ONE - This decadent dessert is so dangerous that you might even want to share it rather than eat it all on your own. Crispy edged and gooey centered. This is best eaten warm and I have a personal preference for vanilla ice cream with this, rather than anything else.
MEXICAN CHOCOLATE LAVA CAKES - This delicious dessert sports the Mexican flavor addition of ground cinnamon and a pinch of cayenne for a tiny bit of heat. Gooey centered, it is xcellent served with a scoop of vanilla ice cream. Recipe makes two single servings.
Pumpkin Pie for One
Yield: 1
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Everything you come to expect in a traditional full sized pumpkin pie in a rich and delicious single serving pie for one.
Ingredients
For the crust:
- 1/4 up (35g) graham cracker crumbs (can also use digestive biscuit crumbs or gingersnap crumbs)
- 1 tsp granulated sugar
- 1 TBS butter, melted
For the filling:
- 3 TBS granulated sugar
- pinch of salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 tsp vanilla extract
- 1 large free-range egg, lightly beaten
- 1/4 cup (70g) tinned pumpkin puree (not pie filling)
- 1/4 cup (60ml) cream
Instructions
- Preheat the oven to 350*C/180*C/ gas mark 4. You will need a 10 ounce ramekin 4-inches in diameter, or a small 4-inch wide, deep cake tin. Spray with some nonstick cooking spray.
- Mix together the graham cracker crumbs, sugar and melted butter for the crust in a small bowl. Press the crumbs into the bottom of the baking ramekin/tin firmly.
- Bake for 8 minutes. Set aside to cool while you make the filling.
- For the filling mix together the sugar, salt, cinnamon, ginger and cloves in a small bowl.
- Add the pumpkin puree to the beaten egg along with the sugar/spice mixture. Beat together well. Whisk in the cream and vanilla.
- Pour the pie filling over top of the baked crust.
- Bake in the preheated oven for 40 minutes until set. A knife inserted near the center should come out clean.
- Cool completely on a wire rack.
- Top with whipped cream to serve.
Thanks so much for visiting! Do come again!
I was keen to try out a different kind of a loaf in my bread machine this week. I discovered this delicious bubble bread loaf in a book entitled The Ultimate Bread Machine Cookbook, by Tiffany Dahle.
I did adapt it slightly so that I could bake it in my oven after the rising period. I wasn't entirely sure when the first two kneading cycles were done in the machine and so I just set it on the dough cycle and finished it by hand.
I have had a few flops the last few times I used my bread machine. Yes, it happens to me as well. Not everything turns out. Even seasoned cooks and bakers have their off days!
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One day I put everything into my machine prior to leaving for church, thinking I would be greeted upon my return with a lovely loaf of bread, only to discover when I got home that I had forgotten to add the water.
I had a lovely pan of browned buttery flour. Not exactly as planned, and impossible to eat, plus pretty useless as the yeast was dead by then. All I could do was to throw it away.
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I tried the same loaf again a few days later, with high expectations, only to have it rise so high that it stuck to the underside of the bread machine lid. It baked well and tasted okay, but it was not very pretty and had a huge crater in the center.
I blame the me. I accidentally used a quick rise yeast instead of bread machine yeast. My mistake. I haven't given up on that particular loaf. Its a fabulous bread. I will try it again.
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WHAT YOU NEED TO MAKE EVERYTHING BAGEL BREAD
The bread itself doesn't require a lot of ingredients. The only unusual one is the bagel seasoning.
- 3/4 cup (180ml) whole milk
- 3 TBS butter, cut into pieces
- 3 cups (420g) plain all-purpose flour
- 1 TBS sugar
- 1 tsp salt
- 2 tsp bread machine yeast
Everything Bagel Topping:
- 3 TBS butter melted
- 1 - 2 TBS everything bagel seasoning
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Its not always easy to find Everything Bagel Seasoning. I know in America you can find it at Trader Joes. Here in Canada I had to resort to buying it online. I did the same thing in the UK and at a premium price.
Another alternative is to make your own. I have always enjoyed making my own seasonings and spice mixes.
To make your own Everything Bagel Seasoning you will need: 2 TBS poppy seeds, 2 TBS sesame seeds, 1 1/2 TBS dehydrated chopped onions, 1 TBS dehydrated minced garlic, and 1 TBS flaked sea salt. Just add everything to a jar and give it a shake. Easy peasy.
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You can use either all purpose flour or bread flour in this recipe. Today I used all purpose flour. (Plain flour in the UK)
I use seasalt and actually never have any other kind in my kitchen. For the flaked seasalt for the Bagel seasoning I used Maldon flaked sea salt. I was lucky enough to have been able to bring a large container of it back with me when I moved back to Canada.
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HOW TO MAKE EVERYTHING BAGEL BREAD
Upon researching how to bake this bread in a regular oven I did find one recipe for doing so. It seemed overly complicated however and required allowing the dough to rise for the last time in a round pan and then transferring the risen dough to a Dutch oven to finish baking.
You can find that recipe here.
I didn't want to do any faffing about. And so I did my own thing. It worked perfectly.
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Add everything to your bread machine in the order suggested by your bread machine manufacturer. With mine you put the yeast in first, followed by the flour, other dry ingredients, the butter and then the wet last.
Choose dough cycle.
Once the dough cycle has finished, remove the dough from the bread machine. Divide the dough into 14 - 16 golf ball shaped pieces. Shape them into ball shapes.
Butter a 9 by 4-inch loaf tin.Lightly nestle half of the dough balls into the loaf tin. Drizzle with half of the butter and sprinkle with half of the everything bagel seasoning.
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Butter a 9 by 4-inch loaf tin.Lightly nestle half of the dough balls into the loaf tin. Drizzle with half of the butter and sprinkle with half of the everything bagel seasoning.
Layer in the remaining dough balls. Drizzle with the remaining butter and sprinkle with the remaining everything bagel seasoning.
Lightly cover with some plastic cling film and set aside in a warm place to rise until double, about half an hour.Preheat the oven to 375*F/190*C/ gas mark 5.
Remove the cling film and bake the loaf of bread in the center of the oven for 35 to 40 minutes until golden brown and the loaf sounds hollow on the bottom when tipped out of the pan.
Leave to cool completely before slicing.
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And that's it. I wasn't quite as pedantic as I should have been perhaps when it came to shaping the balls. I wanted them to be a bit craggy and I quite like how they turned out.
I haven't been able to slice down into it yet, but I am really looking forward to doing so.
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I'm going to really enjoy a slice or two of it tonight, sliced and buttered, along with some good cheddar cheese. I have a nice pack of Cathedral strong cheddar cheese sitting in the refrigerator with my name on it!
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Here are some other bread machine loaves I have baked recently that you might enjoy:
BASIC RUSTIC LOAF - This is the perfect loaf of bread for every day, with a beautiful texture and crust. The time taken is variable according to your own bread machine.
BUTTERMILK WHOLE WHEAT BREAD - This is a recipe for the bread machine that makes an absolutely beautiful loaf of bread. Of all the loaves I have made thus far, it is my favorite. Moist from buttermilk and sweetened with maple syrup.
Everything Bagel Bread (bread machine)
Yield: 1 loaf (1 1/2 pound)
Prep time: 2 H & 30 MCook time: 40 MinTotal time: 3 H & 10 M
A delicious bubble bread that bakes into a solid sliceable loaf once cooled. There are tasty layers of melted butter and everything bagel seasoning throughout.
Ingredients
- 3/4 cup (180ml) whole milk
- 3 TBS butter, cut into pieces
- 3 cups (420g) plain all-purpose flour
- 1 TBS sugar
- 1 tsp salt
- 2 tsp bread machine yeast
Everything Bagel Topping:
- 3 TBS butter melted
- 1 - 2 TBS everything bagel seasoning
Instructions
- Add everything to your bread machine in the order suggested by your bread machine manufacturer. With mine you put the yeast in first, followed by the flour, other dry ingredients, the butter and then the wet last.
- Choose dough cycle.
- Once the dough cycle has finished, remove the dough from the bread machine. Divide the dough into 14 - 16 golf ball shaped pieces. Shape them into ball shapes.
- Butter a 9 by 4-inch loaf tin.
- Lightly nestle half of the dough balls into the loaf tin. Drizzle with half of the butter and sprinkle with half of the everything bagel seasoning.
- Layer in the remaining dough balls. Drizzle with the remaining butter and sprinkle with the remaining everything bagel seasoning.
- Lightly cover with some plastic cling film and set aside in a warm place to rise until double, about half an hour.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Remove the cling film and bake the loaf of bread in the center of the oven for 35 to 40 minutes until golden brown and the loaf sounds hollow on the bottom when tipped out of the pan.
- Leave to cool completely before slicing.
Thanks so much for visiting! Do come again!
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