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

Peanut Butter Chocolate Christmas Bark

I love Christmas. I love just being with my family and enjoying their presence...all while stuffing our faces with tons of cookies. Now, I know that's not what the holiday is really about, but it is an aspect of it that I enjoy.

Every year, people drop by with holiday treats and it seems that every year we get some sort of bark, typically of the peppermint variety. Now, when I came across this Peanut Butter Chocolate Christmas Bark I knew I needed it (is it apparent I have a hard time distinguishing wants and needs...?)

Lordy, is this bark decadent. You've got your saltine layer on the bottom (see these crackers are good even when you aren't sick!), and then you top those with a layer of toffee. On top of the toffee goes your peanut butter and chocolate. Then, because none of that is enough, you top with crushed Christmas M&M's. This stuff is dangerous...in the best way possible.

While these treat is over the top and absolutely incredible, it actually doesn't require much effort to make. The hardest part will be making your toffee. Just remember, when you are waiting for the butter and brown sugar to boil, don't stir it! While you will want to, RESIST. Once it turns a dark amber color, take it off the heat so it doesn't burn, then coat your saltines. Yumz.

While you should restrain from stirring that toffee, don't restrain from making this bark. Trust me when I say your lack of willpower will be rewarded generously. This bark does not disappoint, and it's a crowd pleaser! Enjoy!

Line up your saltines...

Don't you dare stir this toffee :)

Dollops of peanut butter - yummy.

Chocolate. Everywhere.

Getinmybelly.

Peanut Butter Chocolate Christmas Bark

Recipe from Grin and Bake It

• 1 sleeve salted saltines
• 1 cup brown sugar
• 1 cup butter
• 2 1/2 cups semi-sweet (or milk) chocolate chips
• 1/3 cup peanut butter 
• 1/2 bag of chopped M&M's

Directions:

1. Preheat oven to 450 degrees F. Line a jelly roll pan with parchment paper (the pan needs to have a lip to prevent the bark from leaking all over your oven!)
2. Place the saltines in the jelly roll pan, salted side up. Leave just a bit of space between the crackers so the toffee will cover the entire cracker when done.
3. Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it (resist, I tell you!). Pour the boiling mixture over the crackers and place in the oven for 5 minutes.
4. Once out of the oven, put dollops of peanut butter on top of the toffee and crackers and return to the oven for 1 minute.
5. Once out of the oven, spread the melted peanut butter mixture over the toffee and crackers with a spatula. Then, top the crackers, toffee and peanut butter with your chocolate chips and put back in the oven for 1 minute.
6. Once out of the oven, use a spatula to spread the chocolate chips (which have melted) over the rest of your candy. Top with your crushed M&M pieces. 
7. Once done, place in the freezer for at least 1 hour to allow the bark to set. When they have set, crack them into individual pieces.

Banana Chocolate Chip Bread

I know, I know. It's Christmas cookie season, and here I am, giving you a recipe for banana bread. But can you forgive me? I am getting ready to take my FIFTH and LAST final of the first semester of my junior year of college. Whew. It's a doozy, but it's crazy how fast time flies. Also, I promise that when I am home for break I will bake and post Christmas cookies like there's no tomorrow.

This brings me to my next question...

Overripe bananas anyone?

As I said this summer when I made those delicious Banana Crumb Muffins, I secretly love when bananas are too ripe to be eaten. Yes, yes, I love to eat bananas (smothered in peanut butter, on top of a bowl of cereal, dipped in chocolate) but does anything beat banana bread? Or Banana Pancakes for that matter?

Not really.

Plus, the fruit makes this bread healthy (right?). At least that's what I told myself when I ate half the loaf after lunch today. Health food!

This Banana Chocolate Chip Bread is divine. It's my favorite banana bread recipe to date, and it's been our family's go-to recipe since before we were a family (and by that I mean my mom got it from her college boyfriend...hehe, sorry dad!)

I prefer not to overload my banana bread with chocolate chips (I'm weird, I know), but I'd say add more chocolate chips if you are more of a choco-holic. I also think subbing the chocolate chips for peanut butter chips would be incredible.

So thanks, mom's college boyfriend, for sharing this fabulous recipe! Now y'all go let some bananas ripen so you can get to baking! Enjoy!

Banana Chocolate Chip Bread (makes 2 loaves)

• 1 1/2 cup sugar (or sugar substitute)
• 2/3 cup butter
• 2-3 large, ripe bananas, mashed
• 2 eggs
• 1/3 cup sour cream
• 1 tsp. baking soda
• 2 cups flour, sifted
• pinch of salt

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 2 large loaf pans. Set aside.
2. Cream sugar and butter together using a mixer.
3. Beat eggs, sour cream, baking soda, and salt. Add to this mixture the mashed bananas. Mix well.
4. Add your eggs, sour cream, baking soda, salt, and bananas to your creamed butter and sugar. Mix until combined.
5. Slowly add your sifted flour into your mixture. Mix thoroughly until all is combined.
6. Divide batter, and pour into your two loaf pans.
7. Bake for 1 hour (give or take 15 min. depending on your oven). Use a toothpick to test if it is cooked.