(Originally posted: August 28, 2014)
Somehow, despite the fact that it is already the end of August, it feels as though summer has only shown its face in the past week or so.
Chicago suddenly went from a series of balmy, springy days to BAM–85 degrees, muggy, humid, thunderstorms, and basically everything that one would actually expect from a Chicago summer.
As a result, I’ve been flip-flopping all summer between wanting peach iced tea-strawberry ice cream-blueberry lemon pie bar days, and hot noodle soup-steaming tea and biscuits-hearty tomato sauce and pasta days.
My stomach is terribly confused.
So today, you all get a throwback to these blondies from Cookin’ Canuck, which are absolutely irresistible in any weather.
I’ve made them in the midst of February for World Nutella Day, I’ve shipped a box of them to my best friend over spring break, and most recently, I whipped them up as finals wound down in the beginning of June–a time when nearly everyone on campus could do with a little Nutella-white chocolate-cheesecake swirl in their lives.
If you’re feeling crazy, you can sub out 1/2 a cup of Nutella for 1/2 a cup of peanut butter–like the really great honey roasted kind–and you’ll get an even more rich cheesecake swirl in there. Mmmmm.
Not gonna lie: I’m drooling a little bit looking at these photos.
I really want one now. Dammit. They’re great when they’re hot and gooey, but they really shine when you let them cool and absorb the flavors. Thick, buttery, soft blondies, broken up by mouthfuls of Nutella cheesecake and the gentle crunch of white chocolate chips. Grab a glass of milk with these, because you’ll need one after you realize you’ve accidentally eaten three in a row.
Sorry not sorry.
Enjoy the blondies, and keep your eyes open for more summery posts as I make the most of what’s left of the best fruit season of the year!