Weather: 46 degrees, heavy rain
What I’m listening to: Flow Like Wine, Gabe Dixon
If I had to make a list of things I’d take to survive on a deserted island, I’d likely include a supply of peanut butter. Peanut butter is something I could eat every day and be pretty darn happy. Peanut butter for breakfast? Absolutely. I love peanut butter granola, peanut butter toast, peanut butter smoothies, or peanut butter smeared on pancakes. Peanut butter for lunch? Yes, yes, yes. A tried and true PB & J or peanut butter and banana sandwich will do just fine. Peanut butter for dinner? You know it. I’m all about a pile of ginger peanut noodles. The restaurant where I work has peanut butter as a topping option for our burgers. I have yet to try it myself, but I’ve heard people rave about it.
For years I have searched for the ideal peanut butter blondie recipe. A great many of them were too cakey. Others weren’t peanut-buttery enough. I was looking for something rich and gooey, almost like my peanut butter cookie recipe in bar form. After many failed attempts, I had given up trying, thinking that the peanut butter blondies I was envisioning in my head were impossible to achieve. I passed over many peanut butter bar recipes without even giving them a second look because I was expecting to be disappointed by the results. Then, I came across a recipe on Pinterest and was lured in by the texture of the bars in the photograph. Could these be the ones? A couple of slight adaptations and indeed they are.