TWD: Peanuttiest Blondies and Cranberry Upside-Downer

This week's Tuesdays with Dorie recipe was chosen by Nicole of Bakeology. She chose the Peanuttiest Blondies.
These blondies are fairly simple to make, and the part that takes the longest is just chopping up the peanuts.
I began making these thinking that they were going to be just a basic blondie, nothing to get too excited over. I think it's safe to say I was wrong! We loved these so much. They are kind of like a peanut butter cookie, due to the peanut butter in the batter, only thick and with peanut chunks and chocolate chips. I couldn't resist trying one right out of the oven, and they were yummy, but they were better once they cooled. If you want to try the recipe, you can find it in Dorie's book or here.



This week, I had some free time and also made a rewind for brunch on Saturday. I decided on the Cranberry Upside-Downer. This is made by boiling a whole lot of butter and sugar, pouring that in to a cake pan, and sprinkling on fresh cranberries and pecans. Then a simple cake batter is made (with plenty of cinnamon!), and it is poured over the cranberry/pecan/buttery-sugary-goodness layer. Forty minutes later, you take it out of the oven, flip it over, and are faced with a plate of deliciousness. Yum..... You can find the recipe in the book or here, because I know you're going to make it tonight.

Enjoy!