TWD - Peanuttiest Blondies

OMG, Tuesday's almost over and I haven't blogged and it was not because I did work so much today (unfortunately). Some other thoughts just kept my far away from the computer...
But here we go.
I adore Blondies. I did already mention it one or two times: I haven't ever seen a blondie until February this year. No joke. Never. Doens't exist aorund here. But I fell in love with them immediately once I had my first bite at Amy's Bread in Bleecker Street in the Village.

And, I also mentioned one or two times (or a million of times) that I fancy, love, adore anything peanuts and in particular peanut butter.
So, absolutely nothing could go wrong with these  Peanuttiest Blondies chosen by Nicole of Bakeologie for this week's TWD. You can find the wonderful recipe in page 119 in Dorie's book or on Nicole's page.

I used only half the chocolate chips amount, and added the rest of the peanutbutter chips I had left. For the peanutbutter I didn't use Skippy's but indian peanutbutter. It is slightly softer than the ordinary peanutbutter, but it did work out fine. I like the taste of this kind of peanutbutter slightly more, because it is a bit more natural (I guess it only pretends to be...).

These were really excellent and wonderful, and because they are so easy to make, I will definitely do them again!

TWD: Gingered Carrot Cookies (and TWD-catch-up: Chewy Chunky Blondies)

It's the last day of my holidays. I spent some days in Riga and some in Frankfurt, visiting a friend, and today I had a final day off back in Vienna, which I love, because it gives you the possibility to come back, wash your cloths, have a final day of relaxation. And to do your baking "duties".

So I am going to make it short and simple, what is even the easier, as the Gingered Carrot Cookies, chosen by Natalia of gatti fili e farina where really easy to make (find the recipe at her page in case you don't have Dorie's book). They came together faster than fast, they baked much faster than the recipe said (about 10 mins for the first rack and the later batches even faster). And they are oh-my-gosh-good!


Natalia is one of the few Europeans partcipating in TWD and I got some helpful and great tips and hints from her about how to adapt the recipes to European conditions - thanks a lot! I am always wondering how other Europeans made it their way to TWD and I am always curipus to see what my "fellows" are choosing.

Carrots and ginger might not sound like a summer recipe, but they are indeed! Now that I tasted them I even think they are a pretty good pick for summer, because they have no chocolate and are a mix between sweet and savory.
Love them!

I will make an even quicker catch up for last week's recipe, the Chewy Chunky Blondies. I was on the road last week but I pre-made them, not at least because I adore Blondies - I even like them more than Brownies. Can you believe that you can't get Blondies round here? I have so far never seen them in Austria, Germany or France where I spent most of the last years. And I ate my first Blondie in February in NYC. Really. Not kidding.

Those were just great and I will have do re-do and re-do and re-do them again and again. My collleagues loved them. I adored them. So, thanks a lot to Nicole of Cookies on Friday for chosing them - I didn't post them in time, but I baked along with you!