Friday, April 16, 2010

Blonder and Blondie

Blondies have more fun. Alas, I had to fix some for the Great American Bake Sale. What makes a blondie more superior than other squares/brownies/cookie bars? It's the interior, the buttery crumb that motions for camera zoom function. Men stare at them. Large groups inhale them.

For this occasion, I added a cinnamon peanut butter frosting. Frosting usually makes my teeth want to fall out, but that's because my sugar tolerance is very low. Is this what turning 25 is like? At least I still keep the volume on the TV at a reasonable level.

All sweet looks and no substance? Not these blondies. Peanut butter is something that I include in my diet nearly every day, whether it's a teardrop on my morning oats or a generous layer over a millet waffle. Cinnamon is a known metabolism stimulant, if that helps.

I hope you enjoy their company. Here are the highlights. And my actual highlights, as touched up at Moko Salon prior to my baking session. Moko is amazing and both my stylist and makeup artist are vegetarian, which is pretty cool if I ever want to bring them some of these blonde ladies.


I used this recipe from Innocent Primate and made some adjustments:

Vegan Peanut Butter Blondies with Cinnamon PB Frosting (Or as I like to call them - Bloggies) 

Serves 9

1 C all-purpose flour
1 1/4 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
1/4 C packed brown sugar
1/2 C raw sugar
1/3 C Earth Balance margarine, softened if mixing by hand
1 tsp vanilla extract
1/4 C canola oil/soy milk (50:50 ratio)
1/2 C creamy peanut butter (Peanut Butter & Co Cinnamon Raisin PB works well)
1 tbsp agave syrup

For the frosting:

2 tbsp Earth Balance margarine, softened if mixing by hand
2 tbsp creamy peanut butter
1 C powdered sugar
1 tsp cinnamon
2 tbsp soymilk

Directions:

1. Heat the oven to 350°F and line an 8×8 square cake pan with parchment.

2. In the bowl of an electric mixer fitted with a paddle, cream together the butter, brown sugar, granulated sugar, peanut butter, and agave syrup. Add the canola/milk mixture and beat until well combined.

3. Sift together the flour, baking powder, cinnamon, and salt. Add to the creamed butter mixture, and beat until blended. The batter will be VERY thick – a spreadable consistency more than pourable.

4. Bake for 25-30 minutes, or until golden brown and puffed. Remove from the oven and allow to cool completely.

5. For the frosting, add all ingredients to the bowl of an electric mixer. Beat until combined and fluffy-delicious. Spread onto cooled blondies.

2 comments:

Eric said...

They turned out great Kelly. If I didn't have pounds of cookie dough in my stomach from this weekends festivities, I would have bought another :)

Sara said...

Nom Nom... these look super yummy! I had forgotten about this recipe, and now I feel all inspired to make it again. I love the variation of the PB&Co Cinnamon Raisin PB - I love love love PB&Co!

Thanks for linking to the Primate! :)
-Sara
innocentprimate.wordpress.com