Yes, the rumors are true, I have finalized a book deal with Running Press and The Naptime Chef: Fitting Great Food Into Family Life will be available in bookstores near you in Spring 2012! It will be full of recipes for all kinds of great food that you, parents and home cooks, can cook for yourselves and your families. It will be both fun and practical, emphasizing my message that parents don’t have to give up cooking and eating great food just because they have kids! It will also encourage the use of down time during the day or evening to enjoy your time in the kitchen and emphasize the pleasure of family cooking. I can’t wait to write it for you.
I never would have been offered the amazing opportunity to write a cookbook if it weren’t for my readers so thank you, everyone reading this, for your support and enthusiasm. I would bring you all flutes of champagne and boxes of these blondies to celebrate if I could, however, since that would be physically impossible, I’ll give you the recipe instead. I’ve renamed these, my favorite peanut butter butterscotch blondies, “Book Deal Blondies” and baked a special batch during my daughter’s afternoon naptime, just for you.
This recipe has developed with my ongoing experiments doctoring up the original I found on the back of a butterscotch chips bag a long time ago. Of course, that recipe was perfectly good on it’s own, but I chose to use it as a springboard for the addition of new ingredients and flavors. Here’s what I’ve come up with and I hope you like it. And, don’t worry, my new cookbook will have loads of new recipes that have never been printed, so sharing this recipe isn’t giving anything away!
Book Deal Peanut Butter Butterscotch Blondies
1 stick unsalted butter, room temperature
2 c. dark brown sugar
3/4 c. smooth peanut butter
1 t. good quality vanilla extract
1/2 t. Kosher salt
2 1/4 c. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1 12oz. bag butterscotch chips
1. Preheat the oven to 325ºF. Butter and flour a 9×13 baking dish and set aside.
2. Fill a saucepan with about 2″ of water and bring it to a simmer over medium heat. Place a heatproof bowl on top and melt the butter and the sugar together. Then, swirl in the peanut butter and stir until incorporated. Remove from heat and allow to cool for 5-10 minutes. Then, whisk in the eggs and vanilla until completely incorporated.
3. In a small bowl whisk together the flour, salt, powder and soda. Pour it into the butter mixture and stir until a dough forms. Pour the butterscotch chips into the batter and stir them in with a wooden spoon. Spread into the prepared baking pan and baked for 20-25 minutes, or until top is golden brown and sides begin to pull away from the side of the pan.