Chocolate Chunk Blondies

As you all know, I compiled quite the list of cookie recipes over Christmas break. I even made a whole board on Pinterest dedicated to cookies. When I saw these Chocolate Chunk Blondies over on Shutterbean, I knew I had to add them to "To Bake" List.

Last week, before I left for school, my mom and I went to a mother/daughter cookie exchange with the same ladies who attended the wine exchange! It was nice that all the daughters of the wine lovers were able to get together too (hehe) :)

We had such a nice time. It was fun to have a cookie party after the rush of the holidays. It gave us all something to look forward to since it always seems that the holidays go so quickly, and it gave us all a chance to recap on our festivities!

These chocolate chunk blondies were seriously incredible. Like, melt in your mouth good. They are packed with brown sugar, and when they bake, the aroma is simply heavenly. It's a major sugar high.

I underbaked mine slightly so they'd be slightly more doughy and gooey, and boy, was it a good choice. These blondies are so buttery and rich, and simply decadent. I ended up making two batches in two days because they were so good. I brought them back to share with my roommates, and we've already devoured them (and my roommate, Morgan, requested more for her birthday!)

With rave reviews like these, I think it's only right that you bake these ASAP. Enjoy!

Chocolate Chunk Blondies
Recipe from Shutterbean (slightly adapted from Barefoot Contessa Foolproof: Recipes You Can Trust)

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts*
• 12 oz. semi-sweet chocolate chips**

*Note: I omitted the walnuts because I was bringing these to a party and was wary of potential nut allergies (and selfishly I prefer nut-less desserts)

**I used milk chocolate chips because it was what I had on hand! Worked like a charm.

Directions

1. Preheat the oven to 350 degrees F. Grease and flour an 8x12x2 inch baking pan. (I used an 13x9 inch pan and lined it with parchment paper that I greased to make the bars easier to remove. I'd definitely suggest it!).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
3. In a small bowl, sift together the flour, baking soda and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold the walnuts and chocolate chips in with a rubber spatula.
4. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly (I baked mine for 26 minutes based on the pan size and my love for underbaked cookies). Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

***I've linked up this recipe at Chef-in-Training, Hungry Little Girl, Buns in My Oven, Inside BruCrew Life, Semi Homemade Mom, Chocolate, Chocolate and More, Recipes For My Boys, Taste and Tell, I Heart Nap Time & Food Done Light

Spinach & Smoked Gouda Penne Bake

This past weekend, I visited my wonderful friends who are up in Chapel Hill for the summer. It was a great weekend that included a shopping trip with some lovely girlfriends (holler atcha Hannah and Bushman), Sweet Frog Frozen Yogurt (THE BEST), and a trip to the driving range with my boyfriend. I packed a lot into a couple of days and it made me all the more excited to get back to school for a new semester!

Over the weekend, I went to three classic restaurants in Chapel Hill and ate my heart out. I dined on my favorite veggie wrap at Spanky's Friday night, ate a drool-worthy sandwich at Sutton's on Saturday for lunch, and  enjoyed Sunday morning brunch at Breadman's. Like someone pinch me...total food heaven.

God Bless Sutton's Drug Store.

In order to not feel TOTALLY guilty about my food consumption AND to save money (I'm a broke college student 4 realz), I brought up a pasta bake so that one of my weekend meals would be taken care of.

This colorful dish is filled with tons of fresh spinach, bell pepper, garlic, and tomatoes, and it's all topped with lots of smoked gouda...YUM. It's healthy and delicious all in one. And more importantly for many, it's super easy to make and is a great meal to throw together in a pinch and serve alongside a simple salad.

When my mom found this recipe in our local newspaper, it quickly became a family favorite. Try it out yourself and I am sure you won't be disappointed!

Spinach & Smoked Gouda Penne Bake

Recipe from The Charlotte Observer

• 2 tbsp. (approx.) extra virgin olive oil
• 1/2 small/medium yellow bell pepper, finely chopped
• 2 cloves of garlic, minced
• 1/4 onion, finely chopped
• 1 (28 oz.) can diced tomatoes with basil and oregano
• 1 (6 oz.) bag washed baby spinach
• 1 (12-16 oz.) box penne pasta
• 8 oz. smoked gouda cheese, shredded

Directions

1. Boil the pasta in salted water according to package directions, drain, and keep warm.
2. Prepare 13x9 lightly greased glass casserole dish and pre-heat the oven to 350 degrees F. 
3. In a deep skillet pour in the olive oil (approximately 2 tablespoons or 2 turns of the skillet) and turn on medium-high heat.
4. Add the onion to the skillet and allow to cook for about two minutes, constantly stirring. Next, add the minced garlic and again, allow to cook for about two more minutes, stirring. Add in the yellow pepper, repeating the same steps to cook until the vegetables are softened.
5. Next, add the diced tomatoes.  Reduce the heat to low-medium and cook vegetable mixture together for about 5 minutes.  
6. Turn the heat off and add spinach, a little bit at a time, allowing to wilt.  Add vegetable mixture to the cooked pasta, and toss with 1/2 of the shredded gouda cheese.
7. Pour pasta concoction into greased casserole dish and sprinkle remaining shredded gouda over the top.
8. Cook in prepared oven for about 15 minutes, or until cheese is melted - ENJOY!