I burst into a fit of giggles every time I hear this phrase.
Uncontrollable, side-splitting giggles.
That is a quote from a recipe called Engagement Chicken. Apparently it is a thing that girls make when they want to catch themselves a fine young gentleman. I happen to think it is funny. Like a chicken has magic properties. (On the other hand, these cupcakes do have amazing man-catching powers). That phrase has become something of an inside joke with a couple of my friends.
And it is kind of related to today’s post.
Kind of.
Today’s post isn’t about man bait. It is about great pairs.
Sonny & Cher. Sherlock Holmes & Dr. Watson. Lucy & Desi. Root beer & Vanilla Ice Cream. Nutella & bananas. Tom & Jerry. Bert & Ernie. Kermit & Miss Piggy. Peanut Butter & Jelly. Andy & Emily.
You haven’t heard of Andy & Emily? That’s ok. They aren’t exactly famous.
Andy is my cousin and one of my best friends (also, he is the one who gave me the nickname of FrannyCakes). Emily is my brand-new cousin-in-law. (And if it isn’t really a thing, I don’t care).
They got hitched Labor Day Weekend, and it was quite the celebration.
There were silly photos in a photo booth. Dancing. Silliness. Oh, and some mushy true love stuff transpired.
An excellent start for their life together.
A perfect pair for that list.
Welcome to the family, Emily! You and Andy make a great pair.
Just like peanut butter & grape jelly (does any one else have fond memories of Goober peanut butter? I might have mentioned before that I have the palate of a four year old…). These are slightly addictive.
| Gluten-Free Peanut Butter & Jelly Blondies |
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- 280 grams (2 cups) gluten-free all-purpose flour*
- 1/2 teaspoon xantham gum(omit if using a flour blend that includes this)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 175 grams (1 1/2 sticks) butter, melted
- 215 grams (1 cup, packed) dark brown sugar
- 100 grams (1/2 cup) granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 150 grams (generous 1/2 cup) smooth peanut butter**
- 100 grams (1/2 cup) grape jelly***
- Position a rack in the center of the oven and preheat the oven to 325 degrees F.
- Grease a 9×13-inch pan or heatproof glass dish and then line the pan with parchment paper, leaving about an inch of overhang on the long sides.
- In a medium mixing bowl, whisk together the flour, xantham gum (if using), salt and baking powder. Set aside.
- In a seperate, large mixing bowl, stir together the melted butter, brown sugar, granulated sugar, eggs and vanilla. For a denser blondie stir until just combined. For a lighter, cake-ier blondie, lightly beat the eggs before adding them to the sugars and butter.
- Stir in the flour mixture into the buter mixture. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula. (You might want to grease the spatula if you are having problems spreading the batter)
- Slightly melt the peanut butter and jelly in separate dishes in the microwave, and spoon them out all over the top of the batter.
- Swirl the batter with a spatula or butter knife, but be careful not to go all the way to the bottom of the pan, or the blondies might fall apart.
- Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean.
- Set the pan on a wire rack to cool for 15 minutes.
- Grasp the edges of the parchment and carefully lift the blondies out of the pan. Cut into bars.
*I usually use Cup4Cup brand all-purpose flour, but you could use most commercially available flour blends or a home-made AP blend.
**You could use SunButter to make these nut-free.
***Grape jelly is my favorite, but strawberry jelly would work just fine too.
This post is linked to Slightly Indulgent Tuesdays.