Ok so I have found a new favorite... These brownies are awesome!! They are like a blonde brownie and are so delicious.
6 T unsalted butter
3/4 C light brown sugar, packed
1/4 C granulated sugar
2/3 C crunchy peanut butter
2 eggs
1 t vanilla extract
1 C all-purpose flour
1/4 t salt
1 C semi-sweet chocolate chunks
1/2 C peanut butter cups
1. Preheat oven to 350. Line 8-inch square baking pan with foil so that the foil comes up the sides of the pan and overhangs slightly.
2.In a medium saucepan over medium-low heat, melt the butter. When it's melted, remove the pan from the heat and whisk in the sugars and peanut butter until the ingredients are all incorporated. Let stand to cool slightly, about 5 minutes.
3. In a large mixing bowl, whisk the eggs, then whisk in the vanilla. When the peanut butter mixture has cooled, stir it into the eggs until smooth and incorporated. Stir in the flour and salt until incorporated, then stir in the chocolate chunks and peanut butter chips.
4. Spread the batter in the prepared pan, smoothing the top. Bake for 30 to 35 minutes, until just set. Place on a rack to cool.
5. When the brownies are cool, turn out onto a cutting board. Peel off foil, turn brownies over, and slice into 16 squares. Brownies will keep for several days stored in an airtight container.
Wednesday, February 2, 2011
Tomato Basil Buttermilk Soup
I ran across this recipe in a grocery store magazine. I made it last night and it was delicious! Perfect for a snowy day. Enjoy!
2 T extra-virgin olive oil
1/2 medium onion, chopped
3 cloves garlic, chopped
1 large carrot, diced
1 (28 oz) can whole tomatoes, with juices
1 3/4 cups low-sodium vegetable broth
1/4 t salt
1/4 t sugar
1/8 t ground black pepper
pinch of crushed red pepper flakes (optional)
2 T finely chopped fresh basil or 2 t dried
3/4 C fat free buttermilk
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and carrot, lower heat to medium low, and cook, stirring occasionally, until the onions are translucent and the carrots are lightly softened, about 10 minutes.
2. Add tomatoes and their juices, broth, salt, sugar, black pepper, and crushed red pepper. With a large fork or potato masher, mash tomatoes slightly to break them up a bit. Bring mixture to a boil over medium-high heat, then lower to a simmer and cook, covered, until carrots are tender, about 20 minutes.
3. Remove soup from heat and puree it using an immersion blender or a blender. (You can leave it a bit chunky if you prefer.) Stir in the basil and buttermilk, and serve at once, or let cool and refrigerate until ready to serve. To reheat, place over medium-low heat, stirring occasionally, until just heated through; do not boil. The soup may also be served cold.
2 T extra-virgin olive oil
1/2 medium onion, chopped
3 cloves garlic, chopped
1 large carrot, diced
1 (28 oz) can whole tomatoes, with juices
1 3/4 cups low-sodium vegetable broth
1/4 t salt
1/4 t sugar
1/8 t ground black pepper
pinch of crushed red pepper flakes (optional)
2 T finely chopped fresh basil or 2 t dried
3/4 C fat free buttermilk
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and carrot, lower heat to medium low, and cook, stirring occasionally, until the onions are translucent and the carrots are lightly softened, about 10 minutes.
2. Add tomatoes and their juices, broth, salt, sugar, black pepper, and crushed red pepper. With a large fork or potato masher, mash tomatoes slightly to break them up a bit. Bring mixture to a boil over medium-high heat, then lower to a simmer and cook, covered, until carrots are tender, about 20 minutes.
3. Remove soup from heat and puree it using an immersion blender or a blender. (You can leave it a bit chunky if you prefer.) Stir in the basil and buttermilk, and serve at once, or let cool and refrigerate until ready to serve. To reheat, place over medium-low heat, stirring occasionally, until just heated through; do not boil. The soup may also be served cold.
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