As I was uploading my photos into Ecto for this post, I realized that it was very Carrots ‘N’ Cake-like. It starts with a healthy salad, ends with dessert, and there’s a cute pug in the middle. Doesn’t it just scream CNC?!?
After a 4.5-hour bus ride home from NYC, Mal picked me up from the T station and we headed straight home to make dinner. We were both starving, so we threw together a quick and easy meal. We enjoyed a couple of arugula salads with tomatoes, cucumbers, mushrooms, broccoli, celery, red onion, leftover Pasta Ponza, tomato-basil feta crumbles, and balsamic vinegar. It was a pretty kick-ass salad, if you ask me!
While Mal and I enjoyed dinner on the front porch, Murphy hung out in the yard. (Gosh, he’s adorable! Look at that pug face!!)
For dessert, I whipped up a batch of Peanut Butter Chocolate Chip Blondies. Oh, yes, I did! I had a serious craving for one after seeing them at Magnolia this afternoon, so I used Courtney’s Granola Blondies recipe to inspire my own.
Peanut Butter Chocolate Chip Blondies
Makes 12 bars
- 1 cup all-purpose flour
- 1-1/4 cup packed brown sugar
- 1 egg
- 1 egg white
- 1/4 cup canola oil
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup peanut butter + chocolate chips
- Preheat oven to 350*F.
- Combine all ingredients in a large bowl; mix well.
- Spread batter into an 8X8 baking pan, coated with nonstick cooking spray.
- Bake for 30-35 minutes or until golden brown.
- Allow to cool before cutting into bars.
- Eat and enjoy!
Holy delicious! Be sure to give this recipe a try! I’m going back for blondie #2!