Serious question. I am thinking about going blonde. Okay, not totally blonde, but just something lighter and different than the black hair I’ve had my entire life. Now that I have to get my hair colored pretty often to cover greys, I figure if I’m going to sit in that chair and spend that kind of money, I might as well do something transformative each time. But I’m scared. Is it going to take forever? Will I regret the maintenance?
Mainly, I don’t want to have to get new acting headshots.
Now I’ll transition into the discussion of blondies, something I’ve got a lot more experience with.
One of my go-to recipes whenever I’m asked to bring dessert are these blondies, where I add a layer of jam and peanuts on top. People always freak out over them – I guess because it’s something so familiar and reminiscent of childhood. It reminds me of eating a PB&J sandwich with extra extra extra crunchy peanut butter, using cookies instead of bread. Not that I’ve ever done that before in my life.
I decided to make a version where the blondie layer had peanut butter in it. Would it be too much? Only one way to find out.
I used Sucanat as a natural sweetener, but you could definitely use brown sugar instead. This recipe is also vegan, since Leslie Durso was one of my guinea pigs. I made it a while back, before I found out that I’m allergic to gluten. I guess one of these days I’ll have to make a gluten-free version of it as well.
We ate them while watching Beaches, the original version with Bette Midler. We also watched the remake on Lifetime. Much like the movie, with these blondies, I still prefer the original recipe – but I’m not sure if it’s because the peanut butter was too much, or if I just like non-vegan blondies better. At any rate, they were still a hit.
- 1 cup Sucanat (or brown sugar)
- 1/4 cup melted coconut oil
- 3/4 cup peanut butter (I use Pic's PB)
- 1 cup all-purpose flour
- 1/4 cup rice milk
- 1/3 cup jelly or jam
- 1 cup salted peanuts
- Preheat the oven to 350 degrees. Spray an 8x8 baking pan.
- Mix together the Sucanat, coconut oil, and peanut butter until smooth. Add the flour and combine, then pour in the rice milk. Stir until smooth, then pour the batter into the pan.
- Spread the jelly or jam (I used fig preserves) over the top and scatter the peanuts on top in a single layer. Bake for 25-30 minutes.
- Allow the blondies to cool in the pan before cutting up into squares.