Chocolate Peanut Butter Blondies

It’s been one of those weeks where I want to drown myself in chocolate.  Because chocolate can’t add more work to your already busy load, break your heart, or not allow you a chance to get your thoughts together.

Yeah.  It’s been one of those weeks.

So I pulled this one out of my archives for some last minute chocolate healing.

Peanut butter blondies with thick, creamy chocolate ganache on top.  Because sometimes you just need some peanut butter and chocolate.

Chocolate Peanut Butter Blondies

Servings: about 12 blondies



For the blondies:

16 tablespoons (2 sticks) unsalted butter, at room temperature

1 and 3/4 cups sugar

1 cup creamy peanut butter

2 large eggs, plus one egg yolk

2 teaspoons vanilla

2 cups flour

1 and 1/2 cups Reeses peanut butter chips

1/2 teaspoon salt

For the chocolate ganache:

1 and 1/2 cups semisweet chocolate chips

1/2 cup heavy cream

1 tablespoon unsalted butter



1. For the blondies:  Preheat the oven to 350 degrees.

2. Generously butter or spray a 13 x 9-inch baking dish and line with parchment paper.  Butter or spray the parchment paper.

3.  In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light anf fluffy, about 3 minutes.

4. Add the peanut butter and continue mixing until well-mixed and smooth.

5. Add the eggs, egg yolk, and vanilla.

6. Decrease the mixer speed to low and slowly add the flour, mixing well.

7. Using a rubber spatula, gently fold in the peanut butter chips.

8. Pour the batter evenly into the baking pan and smooth the top with the rubber spatula.

9. Bake until a tester inserted into the center comes out clean, about 40-45 minutes.  Let cool completely.

10. For the ganache:  Place the chocolate chips in a medium bowl; set aside.

11. Bring the cream to a simmer over medium heat.

12. Once simmering, pour the cream directly over the chocolate chips and let sit for about 1-2 minutes.

13.  Whisk the mixture together until smooth and creamy.

14. Cover and chill the ganache until firm and of your desired piping or spreading consistency.  Pipe or spread as desired over the cooled blondies.


Source:  Slightly adapted from Smitten Kitchen.


April 7, 2012 - 8:00 am

branny - I’m so sorry you had a rough week. I hope these blondies were just what the doctor ordered. I love how you chose to decorate them.

April 7, 2012 - 9:19 am

Blog is the New Black - These look amazing!!!

April 7, 2012 - 3:58 pm

Annie - Eff yes. These look amazing. Sorry it’s been such a rough week. I hope that the time at home has been helpful. I miss you :(

April 9, 2012 - 1:01 am

Chung-Ah | Damn Delicious - I’m sorry you had one of those weeks but this looks like the perfect pick me up. Oh and I just love the way you piped these.

April 9, 2012 - 2:57 pm

Katherine - Oh wow. Chocolate? This looks amazing!

April 9, 2012 - 8:55 pm

Jara - Chocolate definitely heals all. Or at least momentarily lets you forget and that’s good enough for me. Love the piping. I’m usually too lazy and just slather it on. Sometimes I’ll just skip that part entirely and just eat it straight up…*sigh* I know how those weeks are myself.

April 10, 2012 - 4:18 pm

Hannah - I’ve had my fair share of crappy weeks and I always end up baking and chatting with my girlies. The best remedy. These look incredible by the way! Xx

April 11, 2012 - 11:07 am

Emily (New York, NY) - Jeesh, these look delicious. I am ALL about anything with chocolate and peanut butter. I would say it’s one of my favorite food combinations, yup! I think me staying away from chocolate before and on Easter is making me crave it more and more now. A lot more.

April 30, 2012 - 3:53 pm

Ann P. - arrrghhh i hate weeks like that. I would say it’s perfectly fine to flip on your fave guilty pleasure show and eat as many of these as you like. Hope you’re feeling better, Shannon. HUGS!

May 9, 2013 - 7:34 am

Chocolate Peanut Butter Blondies - [...] source: [...]

Grapefruit and Avocado Guacamole

You have to trust me on this one.  I wasn’t sure either.

There’s been a run lately at my local market on avocados.  Which ultimately leads to me impulsively buying them because they are on sale and trusting that I will figure out what to do with them.  The problem is that usually I forget that I have bought them, and by the time I am ready to use them, they are overripe and borderline bad.

So what’s a girl to do?  Oh, just make some guacamole.

The concept here is great. A non-lime citrus addition to guacamole.  And even though I love limes in my guac, I wanted to give this go-round a little twist.  I love grapefruit and always have a stash in my fridge, so that was an added bonus.  And the results?  Pretty tasty.  The grapefruit flavor is subtle and not too over-powering, and you can simply adjust it to your own tastes.


Grapefruit and Avocado Guacamole

Servings: about 2 cups



2 ripe avocados

1 medium pink grapefruit, halved, sectioned, and juices reserved

1/2 medium yellow onion, chopped

1/2 tablespoon garlic, minced

2 tablespoons cilantro, chopped

Sea salt, to taste



1. Halve the avocados and scoop out the flesh and place in a large bowl.  Using a masher, mash the avocados until smooth.

2. Add the grapefruit pieces and juices, and with a rubber spatula, stir to combine.

3. Add the remaining ingredients and stir until thoroughly mixed.



Source:  Adapted from No Recipes.


April 5, 2012 - 8:11 am

Jillian {Her Split Ends} - This sounds SO delightful! I will be stopping by the grocery store for a few grapefruits and avocado’s today!! Thanks for sharing!!

~ Jillian

April 5, 2012 - 8:30 am

Blog is the New Black - LOVE this idea! can’t get enough grapefruit lately!

April 5, 2012 - 11:38 pm

Kelsey - I love the avocado and grapefruit combo. I made fish tacos with grapefruit avocado salsa and they were to die for!

April 6, 2012 - 2:05 am

Chung-Ah | Damn Delicious - Great idea! I 100% trust you so I will be trying this sometime soon! Plus, I should really incorporate more grapefruits in my diet.

April 6, 2012 - 2:56 pm

Miss C - Great idea! Will try this soon!

April 7, 2012 - 7:00 am

Sample Saturday | Homekeeping Adventures - [...] Grapefruit and Avocado Guacamole - This dip over at The Curvy Carrot sounds really interesting, and the color combination is beautiful! [...]

April 7, 2012 - 9:21 am

Suzi - Wow this is very interesting I would never have thought to combine the two. I bet it is quite tasty. Wonder how the addition of jalapenos would go? Hope you have a lovely weekend.

April 7, 2012 - 3:36 pm

rachelsdigestif - Ooo I love this idea! I make an avocado grapefruit panzanella that I love, so I bet this would be divine!

April 30, 2012 - 3:15 pm

Ann P. - I have never thought to put grapefruit in guacamole before, but the tangy sourness is probably the perfect complement to the creaminess of the avocado! yuuum

May 25, 2012 - 7:01 pm

Maegan - At last — I have found the very best food blog on the Internet! Thank you for being awesome with food. I want to make everything you’ve shared.

March 20, 2014 - 4:39 pm

aisha - i sort of just made this. i’m at work, so didn’t have onion or garlic or cilantro, but did have a DELICIOUS ruby red grapefruit, avocado and sea salt. AMAZING! thanks for the encouragement ;) .

April 18, 2014 - 10:52 am

Grapefruit and Avocado Guacamole &raquo, The Curvy Carrot | Tastiest Recipe Reviews - [...] Grapefruit and Avocado Guacamole – Review: I like the concept, but something was kind of lacking that I can’t quite figure out. It was good, but I definitely prefer the Avacado Yogurt Dip and the Edamame GuacamoleRecipe link: [...]

Buttermilk Chive Biscuits

Spring time means chives.  Fresh chives from my mom’s garden.  I have to say, right now that’s one of the biggest things that I miss (apart from my family and friends, of course) from Indiana.  It was so convenient to run outside and grab some fresh from the ground when I made my parents dinner during the past few years.  And, now, although I am in an apartment and don’t have access to my own garden, you can bet that when I move back to the Midwest in the coming months that a window herbal garden will be one of the first things I institute in my new place.  (hopefully it will also have a lot of windows and a nice kitchen…..)

I overbought some chives from the market and also happened to have some buttermilk on hand.  And, since I was making a nice huge batch of soup this past weekend (it was cold, gray, and even a sprinkling of snow flurries at one point), I figured some nice fluffy biscuits would be nice to go along with it.  And, believe me, these are pretty nice.  Soft and buttery with little flecks of chive flavor.  I decided to make some melted garlic butter and brush it over the tops of the biscuits as soon as they came out of the oven.  It completely added to the savory flavor.  These were great along side a soup, but I also ate them the next morning with some poached eggs.  Fantastic.

Buttermilk Chive Biscuits

Servings: about 18 biscuits



2 cups flour

2 tablespoons sugar

1 and 1/2 tablespoons baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into 1 tablespoon pieces

1 whole egg

1 egg yolk

1 scant cup buttermilk

1/4 cup fresh chives, coarsely chopped

For garlic butter topping:

4 tablespoons (1/2 stick) unsalted butter, melted

1/4 teaspoon (or to taste) garlic salt


1. Preheat the oven to 400 degrees.

2. Line a baking sheet with parchment paper.

3. In your food processor, pulse together the flour, sugar, baking powder, and salt until combined.  (You can also use your mixer instead.)

4. One at a time, add the butter pieces to the dry ingredients, mixing until the mixture resembles coarse sand.  (If doing by hand, use a pastry cutter.)

5. In a 2-cup measuring cup, whisk together the egg and egg yolk.

6. Add the buttermilk to the egg mixture to make a total of 1-cup of liquids.

7. Slowly add the liquid to the dry ingredients, mixing until just combined.

8. Add the chives to the dough.

9. Transfer the dough to a lightly floured and clean, flat surface and roll the dough out to a thickness of 1/2-inch.

10. Using a 3-inch round biscuit cutter, gently cut out rounds of dough and transfer them to the prepared baking sheet, re-rolling out the dough and cutting more rounds as necessary.

11. Bake until lightly golden, about 12-15 minutes.

12. For the garlic butter, whisk together the melted butter and the garlic salt.

13. Using a silicone brush, lightly brush the tops of each biscuit with the garlic butter once they are done baking.  Serve warm.


Source:  Originally from Williams-Sonoma, as seen on and adapted from Annie’s Eats.


April 3, 2012 - 11:21 am

Lora - ooh these are lovely. I adore chives and have some on my terrace just waiting to be used. Yum!

April 4, 2012 - 8:28 am

Clem - I’m dying to make these! thanks for the great idea

April 4, 2012 - 3:19 pm

Emily (New York, NY) - Ohh I want to make these! I’ll be honest – I usually just get the pre-paid, just have to bake, pillsbury biscuits. I could probably really impress guests if I made these -tasty! Hope to stay in touch via our blogs!

April 5, 2012 - 12:32 am

Claire - These look so yummy, especially with the chives!

April 7, 2012 - 7:51 pm

Sara - These look yummy! We live in a condo in Montana but I have herb pots outside, and my chives come back every year. They are almost harvestable!

April 30, 2012 - 3:16 pm

Ann P. - i would love to dig into one of these right now! chives are so tasty and in biscuits they’re even more awesome :)