They say that girls are sugar and spice and everything nice. I think boys are also full of all of that good stuff. Well, these cupcakes have all of that, and not for a little girl. For my little boy. That’s right. He is no longer a baby, but today is a little boy. Sigh. Today’s post is to celebrate his birthday. I have filled this month so far with many chocolatey recipes in honor of his first birthday. Here is another one that I hope to make for him when he is a bit older.
One of my weekly follows is Bake at 350’s Sweet on Trader Joe’s posts. She and her son pick out a new treat each week and review them. In general, I have agreed wholeheartedly with their favorites, so I look forward to what goodies I should pick up from there! Well, I was catching up on all of the older posts in the series and came across the cookie butter cheesecake. That sounded delicious. I rushed to Trader Joe’s and searched frantically, but to no avail. Where was it?? I ended up asking the cashier who said it was a seasonal item. As in, only around Christmas time. What? Boo! So, I decided to make my own version.
Since then, I notice they have cookie butter cheesecake bites in their frozen aisle, but that’s not as impressive as pulling out a whole big cheesecake. So, I made a whole big cheesecake.
Today’s post comes to you from a Friday Favorites link! I loved that the recipe was easy and could be made and baked within an hour (less, really). No chilling required! It was really tasty, and a great last minute recipe for when a friend is going to drop by. Two reasons: you get to make it quickly and you have someone to share them with!
So, I kind of took the idea of a blondie and ran with it, turning it into something with cookie butter and ganache…and then putting it in a pie form. Because everything looks cuter as a pie. Except for babies. Babies are just cute on their own. Although, a baby holding a pie? Outrageous cuteness.
For those of you not in the know, there is a blogger who talks about many topics. Food, kids, parties, having chickens in her yard, painting, crafts…you name it! I started following her blog because of a Foodie Penpals program we were both in. No, we were never each other’s penpals in the program, but we still managed to send each other food. I’ve gotten to know her a bit better as time as passed, and I still love reading her blog. She has a great sense of humor, loves her family, and I find her hobbies interesting.
Have you ever had one of those recipes that you needed to make, that you’ve made often enough before, you feel good in knowing your pantry has everything you need. So, you know, when you’re at the grocery store the day before, you think “Hmm, peanut butter (check), chocolate chips (check), ….” and don’t buy anything for the recipe. But then you go to make the recipe and realize you are missing ____. And it is probably something that is semi-important, but not a very large amount (which is how you forgot about it in the first place). Ugh. Yeah, that totally happened when I was making these blondies for my dad recently. Apparently I needed peanut butter chips. I could run to the store, but it was only 1/2 cup. So small!! I decided to look up online and see what people had done. Most people seemed to have the opposite issue: they had peanut butter chips, but no peanut butter. People! What is up with that? Oh well, I guess that’s for another day.
K asked me a bit last minute to make something, and I wasn’t sure what I could make in about 1 hour with just the ingredients in our pantry. It turns out it was easier than I thought, once I remembered that bars can be thrown together pretty quickly. The baking time is the bigger concern with bars. Because I only made an 8×8 pan of them, they didn’t take very long, and it helped with portion control later! (Let’s be honest, these only lasted about 2 days.)