Daily Archives: November 6, 2011

Peanut Butter Blondies with Peanut Butter M&Ms

I have a serious sweet tooth. Unfortunately, I didn’t get a chance to indulge that sweet tooth as much as I would’ve liked this Halloween. But this dessert more than makes up for it: Peanut butter blondies with peanut butter M&Ms. Need I say more? No, no I don’t. So here it goes—a quick and easy treat that erases the age-old question: Cookie or candy? It’s an AND world, people, and this recipe is proof.

½ cups unsalted butter
2 cups brown sugar
½ cups creamy peanut butter
2-½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 eggs
1 tsp vanilla extract
1-½ cup Peanut Butter M&Ms

Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with cooking spray. In a medium saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. When it is smooth, remove from heat and add the peanut butter. Allow to cool while combining the flour, baking powder, baking soda, and salt in a separate bowl. Add the eggs to the brown sugar and peanut butter mixture, mixing well after each addition. Add the vanilla and stir to combine. Pour the mixture into the mixed dry ingredients and stir until combined. It will be a thick, smooth batter. Pour into the prepared baking dish and top with peanut butter M&Ms, pressing them down into the batter. Bake for 25 minutes. Allow them to cool in the pan before cutting into bars.

From Tasty Kitchen

Vegetarian Chili with Sweet Potatoes

Vegetarian chili with sweet potatoes. How could I possibly not make this recipe? Plus, it uses my poor dust-collecting slow cooker! (Don’t worry I scrubbed it before cooking.) The moment I saw those ingredients I knew it was only a matter of time before it happened—and last week it sure did.

This is not your average chili. In fact, I’d encourage you to think of it more as a bean and sweet potato stew. There are some unique ingredients that made me pause after I eventually stopped salivating over the title. Unsweetened cocoa? Ground cinnamon? What the heck were they doing in my dinner? I decided to take a risk and cook with these unusual chili ingredients and I’m so glad I did!

At first bite, you wouldn’t really know they’re in there (after all, it’s only 2 tsp of cocoa and ¼ tsp cinnamon in a meal that serves four) but they impart a particular earthiness to the chili that you won’t find in most. There’s also a distinct lack of spiciness (actually, funny story: I bought a jalapeno to add to the recipe and lost it. Who loses a jalapeno? When I went back to Whole Foods later in the week and told the checkout person about my missing jalapeno they ended up giving me one I had on the conveyor belt for free. Score!) In any case, the recipe errs more on the side of savory and perhaps just a little sweet. This meal is ideal for fulfilling a serious comfort food craving while still being healthy and easy to prepare.

Vegetarian Chili with Sweet Potatoes
Serves 4

1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, mined
1 Tbsp chili powder
1 Tbsp ground cumin
2 tsp unsweetened cocoa powder
¼ tsp ground cinnamon
kosher salt and black pepper
1 28 oz can fire-roasted diced tomatoes
1 15.5 oz can black beans, rinsed
1 15.5 oz can kidney beans, rinsed
1 medium sweet potato (about 8 oz) peeled and cut into ½-inch pieces

In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp salt, and ¼ tsp black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water (omit or use less if you like minimal liquid in your chili). Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours. Serve over brown rice and top with sliced scallions

From Real Simple