The recipe for these delightful cookies spent a long time languishing in my “to bake” folder, mostly because I don’t tend to have lemons on hand. And I don’t really consider white chocolate, well, chocolate. (Because it’s not!) However. I am occasionally willing to overlook that fact, and these chewy, fluffy cookies are a great reason to do so.
Big changes are a comin’ round here. “Here” being my personal/professional life, and this lovely website I call my own. Most importantly for you, dear reader, is the new name: Baker on the Run. Much as I loved being the Shameless Procrastibaker, the title didn’t account for all the marvelous things I plan to write about moving forward.
Graham crackers were on sale a couple weeks ago, so, naturally I ended up with a ton of them. And I remembered how much I like graham crackers.
“I needed to find something to do with all this extra ganache.” That’s how these bars happened. And it seems like a somewhat fitting tagline to my life – a bit of a glimpse into my daily living.
I have a confession: I’m not real big on peanut butter cookies. I’m sure I just haven’t found the right recipe, but they’re usually both too dry and too bland for my taste. Not so with these lovely gooey chocolate chip peanut butter bars!
When I had a hankering for a batch of blondies the other day, I was kind of surprised that I hadn’t previously investigated bringing together the mouth-watering magic of brown butter and a chewy blondie. My bad. Oversight most excellently rectified.
Baker on the Run 