Cheatin' Pea Nuttin' Brownies

If you follow this blog, or you know me, or have ever heard of me, you know that I have deep profound love of all things peanut butter and peanut butter related. Add chocolate to the peanut butter and I am your's forever.

I have been spending the past several weeks on a recumbent bike, pedaling like a mad woman in an effort to rid myself of too many Reese's Peanut Butter Cup Sundaes. The mainstay of my super healthy, all-you-can-eat pregnancies. BaskinRobbins is the work of the devil. I'm just saying!

Anyway, we were having some good friends over yesterday. The perfect excuse for making a dessert and an opportunity for me not to inhale the whole thing.

As I was trolling through the recipe archives (believe me, you have NO idea how huge this archive actually is!) I came upon a really fussy Martha Stewart Peanut Butter Swirl Brownie recipe. Now, there was a time when I would have gone to the store, purchased the requisite amounts of prissy "high quality semi-sweet" and "high quality unsweetened" chocolate. Those days are over. I have two kids that get up anywhere between 3 am and 4:30 am. A trip to the store for Martha's required fussiness is simply out of the question!

Made with real Chocolate Chips, so you know its good!

Luckily, I remembered I had a Trader Joe's Truffle Brownie Mix (I am something of a brownie freak and these are the best I have ever had) hanging around the pantry. I have been fighting hard to resist the urge to whip these up since I bought the mix. I was weary of fighting, so I gave in and jumped into the deep end of the peanut butter-filled pool.

Oh please, come on in and join me, the peanut butter is FINE!!!

Go get yourself some brownie mix. I don't give a damn what kind, but I have found that the cheaper the mix, the better the brownies. Get the store brand if you like. You can even, if you are lucky, pick some up for 99 cents. There isn't much you can get for 99 cents these days!

Peanut Butter Swirl

3/4 cup smooth peanut butter (although, I suppose you could use chunky if you are feeling sassy)
1/4 cup melted butter
1/4 teaspoon coarse salt
1/2 tsp. vanilla extract
1/2 cups confectioner's sugar

Prepare the brownie mix as directed on the box. Spread the batter in a parchment lined 8 x 8 x 2 pan. Place dollops of the peanut butter mixture on top and swirl with a knife. Lick off the knife (you know you want to!).


Bake as directed on the brownie box. You might have to bake a little bit longer due to the addition of all the peanut buttery goodness, but the wait is worth it.

Once you have tasted the deliciousness, send me a thank you email! I love to get email...oooh and comments too!



P.S. Do you love edge brownies as much as I do? If you do, go check out this all edge brownie pan! Too cool!

Hello, King Arthur People, send me one. If you do I will say more really really nice things about you!

Vertigo B Strikes Out

Mushroom Bourguinon

Last week I went to see Julie and Julia. If you like to cook or bake, go see this movie. It is such an interesting story and Meryl Streep is just a delight to watch.

I have always loved Julia Child. I remember watching her show, about a million years ago, on PBS with my mother. I don't think my mother ever tried any of her recipes, but she loved to watch her, both of us on the edge of our seats, never knowing what Julia would do or make next.

After seeing her brought to life again, I wanted to be like her. I wanted to be as adventurous and daring about eating as Julia was. Her enthusiasm, her willingness to embrace the unfamiliar was so contagious!

In this vein, I started poking around, looking for new recipes to try. I found this one on Smitten Kitchen's blog.

So, I did the leg work, assembled the ingredients (after a couple extra trips to the store to procure enough Portobellos...not the best at planning, it turns out). Did all the necessary cutting, chopping, etc. Followed the recipe exactly.

It looked gorgeous and smelled even better. Unfortunately, we are not mushroom people. Well, one of us is, but really this makes far too much for one person to eat easily. We may not be as adventurous as Julia, but I think she would be proud of us for being willing to try something new.

I can tell you, if you are a mushroom person (and in my opinion, you either are or you aren't) you will love this recipe. There is just no gray area on this issue.

The moral of the story: Nothing ventured, nothing gained.



On the other hand, I decided I could no longer live my life without this cake also from Smitten Kitchen. So, on top of everything else I was juggling today, I made it as well. If you are into chocolate and peanut butter, go make this cake. If you aren't, I ask you, what in heaven's name is the matter with you?

I skipped the chocolate/peanut butter glaze that you can pour over the top. It just seemed like too much. In hindsight, I am glad I did. This is a super rich cake and super rich frosting. I can't imagine the jumbo jug of insulin I would need to compensate for the cake with the glaze!



Sure, I can deal with two needy children, one of whom can't stop bumping her head on every damn thing while whipping all this food up. No problem!

Notice the giant welt in the center of her forehead.

Her record in the ring for today: Furniture-2, Baby C-0.

She started off by smacking her forehead on the leg of the kitchen chair. The judges deemed that one a technical knock out. Decision goes to the chair.



To round out her day, she smacked her left temple/cheek bone on the headboard of the bed. Decision goes to the headboard.



Today, as a reward (yes, bribery does work) for being brave and getting his hair cut, H discovered the virtues of Rockem Sockem Robots. That classic toy is still a hit with the crazy kids. He and Mr. Smith were very loudly playing with them this afternoon. Just look at their faces, locked in fierce competition! Hilarious!

Check out the snazzy new hair cut!

And last but not least, Francesca, this one is for you! Sorry. I intended to post this one this week, but got sidetracked by something shiny! Enjoy, even if you can't get the smuggled veggies!

Pasta with Vegetables in Salsa Fresca


1 pound pasta (I used fortified penne, but the original recipe calls for fettucini)
2-3 small zucchini, sliced lengthwise paper thin (use the vegetable peeler to cut ribbons)
2-4 carrots, sliced lengthwise paper thin (also use vegetable peeler)
2-3 tomatoes, seeded and chopped
2 Tablespoon extra-virgin olive oil
4 teaspoons grated Parmesan cheese
1 teaspoon minced peperoncini peppers (green, pickled in a jar, but optional. Gives a little zip to salad)
1 garlic clove, minced
Freshly ground pepper, to taste

1. Cook the pasta according to package directions. After about 8 minutes, add the zucchini and carrots; cook until the pasta is al dente and the vegetables are tender, 2-4 minutes longer.

2. Meanwhile, combine the tomatoes, oil, cheese, minced pepper, garlic and ground pepper in a serving bowl. Drain the pasta and vegetables, then add to the sauce, tossing to coat.

I added the haricot verts, but you can use any vegetables you have/like.

And that is what you get for makin' Whoopie

Apparently, Whoopie Pies are making a comeback. I never even knew they were that much of a thing. I found this recipe (and a whole host of variations) here.

These are simple, straightforward and yield great results. Since I am a huge fan of all things peanut butter, you just knew I was going to go that route first, right?

They are almost like a chocolate cupcake with peanut butter frosting, on the inside. A little messy, but the kids loved them. You could even have them help, if they are willing.

So, go forth and make Whoopie Pies!


Chocolate Peanut Butter Whoopie Pies

4 cups flour
2 tsp. baking soda
1 cup cocoa
dash of salt
2 cups sugar
1 cup shortening
2 eggs
1 cup milk
1 cup warm water
2 tsp. vanilla

In a mixing bowl, combine the flour, baking soda, cocoa, and salt. Make sure the mixture is very well blended. In separate bowl combine sugar and shortening. Add eggs and mix for about 2 minutes until well blended. Alternate adding dry ingredients with milk and warm water in three-four additions. Add the vanilla and beat until thoroughly blended.

Use a #40 disher (or drop by rounded tablespoons full) onto ungreased, non-stick cookie sheets. Bake at 375 for 10-12 minutes (watch closely and adjust to your oven). Bake until the centers of the cookies spring back when pressed lightly.

Remove from cookie sheets and cool on wire racks. Cool completely before filling.

Peanut Butter Filling

Peanut Butter Filling
2 tablespoons butter
1/2 cup peanut butter
3 1/2 cups confectioner's sugar
1/2 cup milk

Cream together the butter and peanut butter. Add confectioner's sugar until well blended. Add milk slowly and mix until thoroughly blended together.

Peanut Butter Brownies

My mother was a stay-at-home mom when my brother and I were growing up. Many of my friends had parents that were divorced, so both parents worked.

I liked the security of knowing that she was there if I needed her. There was never any doubt.

I did not expect her to sit at home and wait for my call. Please, that is ridiculous.

But I liked knowing that she would be home when I got there. I liked the days when I could smell the popcorn she had made for an after school snack before I opened the front door.

Inside there would be warm, freshly popped popcorn and Tropical Punch Kool Aid. The stuff that dreams are made of when you are a kid.

She watched all the Afterschool Specials with us. Then she would drive us, in a crazy running-late flurry, to swimming practice. On the way to the tennis bubble they had placed over the pool, we would discuss whatever the topic had been on the Afterschool playhouse.

It seems unbearably corny now (no pun intended), but I had a wonderful childhood.

My mother was the kind of mother that volunteered at school. She baked Peanut Butter Brownies to sell at our swim meets. She went on our field trips with each of our classes.

I always wanted to be that kind of a mother. I want my children to feel that safe, that sure of things, that confident. I hope that I provide that safety net. They are so little and the world is such a dangerous place. It is hard to be there all of the time.

As I tiptoed into Baby C's room to take a picture of her sleeping in a bed for the second night in a row, I thought about how lucky I am. I have everything I ever wanted, in the palm of my hand.

I am truly blessed.

Peanut Butter Brownies

1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
1/2 cup peanut butter (smooth or crunchy, whatever floats your boat)
1/2 cup shortening
3 eggs
1 tsp. vanilla
1 cup chocolate chips
1 cup chopped cocktail peanuts (optional)

Mix flour, baking powder and salt. Set aside.

Cream sugar, peanut butter, shortening, eggs, vanilla thoroughly.

Add the blended flour mixture. Mix until smooth.

Stir in chocolate chips and peanuts.

Spread in well-greased 9x13-inch pan.

Bake at 350˚for 30-35 minutes.

Cut into bars while still warm. Cool in pan.

Or, you can wait a while and eat them while they are still warm. Scoop some vanilla ice cream on top and you have a fancy dessert that your kids will love.

Yield...3 dozen bars.

Peanut Butter Bars

I found this recipe today on this gal's blog.

These are kind of a cross between candy and a bar cookie. They are rich, but not over powering. Mr. Smith maintains that there is too much peanut butter and not enough chocolate. I, of course, feel that there is no such thing as too much peanut butter. What an insane notion! Obviously, this is a dispute that will NEVER be settled. Two oldest children duking it out over something so trivial. Perhaps this dispute will supplant the Abraham Lincoln argument (was he, or was he not a good president, I say yes, Mr. Smith, not so much...go ahead talk amongst yourselves)

Anyway, I am always looking for new ways to increase the amount of peanut butter in my diet, these fit the bill perfectly.

1 cup butter

1 cup peanut butter

2 cups graham cracker crumbs

2 cups confectioner sugar

1 1/2 cups semi sweet chocolate chips

4 Tablespoons peanut butter

Melt the butter and peanut butter together. Stir in graham cracker crumbs and sugar until well blended. Spread peanut butter mixture in 9 x 13" pan. Melt the chocolate chips and peanut butter together and stir until well blended. Spread chocolate mixture on top of peanut butter mixture. Refrigerate for at least one hour.