Happy New Year’s Eve!
So long, farewell, auf Wiedersehen, good night, 2012. Let’s be honest… this isn’t a good-bye forever…I will continue to write you on checks and various other papers until at least February. I mean, just last week, I wrote 2010 on a receipt at the car repair shop, so I am guessing I will see you again around 2016 or so, when I am signing an oh-so-important document and I will try my darndest to turn a 2 into a 6…which never works as well as if it were a 5 or a 1…
Any big plans for NYE? Going out on the town, dressed to the nines, dinner and dancing, champagne toasts, and a midnight kiss? Or is it a night in with the kiddos with party hats and streamers and those noise maker thingys, which always seem like a good idea while you are standing in the middle of Target on a Wednesday afternoon, but when it is 12:30am on 01-01-insert year, and that sleep deprived child is still running around like a maniac blowing fiercely into a once-upon-a-time- good idea noise maker. And it may not be a small child running around, but perhaps a grown adult. And she might be me. If you invite me to your party…don’t le me near the noise makers. I have an affinity towards them. It is a once a year love affair. Suppose I will ever grow up? Ha!
I was going to make a champagne cocktail to ring in 2013….buutttttt, as of late, all I have had on the brain, booze wise, is bourbon and ginger ale…Don’t get me wrong, it’s worthy of an entire blog post, and maybe some day it will shine in all its glory…but not today and not on New Year’s Eve. NYE calls for champagne. And why make a cocktail out of champagne…the bubbly is rockin’ all on its own. Instead of anything fizzy or spritzy or liquor infused…I whipped together a batch of blondie brownies.
Peanut Brittle Blondies…nutty, butterscotchy, chewy, and caramelly….Plus, you get to use up that random tin of peanut brittle that your Great Aunt Lucy hands out at Christmas each and every year….or if you are like me, you have a bit left over since you made 3 batches trying to replicate a friends family recipe…either way, two birds, one stone.
Butter melting over medium heat…pay close attention. Please do not become distracted. It will turn fast!
Browned butter! Smells so nutty and almost caramel-like. Transfer to another bowl, and let cool…and go collect your other ingredients.
Besides browned butter…you are going to need brown sugar, flour, salt, baking powder and soda, egg, vanilla, and of course peanut brittle.
Browned butter and brown sugar are mixed
An egg and vanilla are added..
Next goes the flour…
And mix JUST until combined …
Peanut brittle needs to be folded in and sprinkled atop…and bake.
I hope you have a great New Years and that 2013 be filled with great joy, many laughs, good friends and family, and much happiness. Cheers!
|Peanut Brittle Blondies|
- 1 Cup All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Stick Butter, browned and slightly cooled
- 1 Cup Light Brown Sugar, packed
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Cup Peanut Brittle, roughly chopped
- Preheat oven to 350F. Line a 8×8 baking dish with tinfoil or parchment paper, leaving a little bit hanging over the edges for easy removal later.
- In a small saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until brown bits appear on the bottom of the pan and it begins to smell nutty (be patient!). Remove from heat and transfer to a bowl and let cool.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, blend together, with a wooden spoon, browned butter and brown sugar. Stir in egg and vanilla, mix until combined.
- Stir in flour just until combined.
- Fold in 3/4 Cup of chopped peanut brittle.
- Spread batter into prepared pan and top with remaining 1/4 cup of peanut brittle.
- Bake in preheated oven for 25 to 30 minutes until top is golden brown and the center is just set. These are better if they are underbaked vs. overbaked.
- Remove from oven and let cool.