My Ollie is finally home! Hubby and I picked him up yesterday and the ride home was the start of wonderful things to come with my new kitten. He rode in the car up front with me on my lap purring away and looking out the window and loved it! When we got home he was of course nervous and my other cats were not pleased to say the least, hissing and growling but that’s to be expected. I am sure in time they will all be friends but it might take a few days or weeks. Ollie seems really happy and his so cuddly, wants to be with me all day, either on my lap or just around me (hence why I had to bake something quick today). I am so happy that his mine, his definitely a special cat!
Peanut Butter and White Chocolate Blondies
Makes 12 small squares
125g (4½oz) plain flour
1 tsp baking powder
100g (3½oz) butter, softened
150g (5oz) crunchy peanut butter
175g (6oz) soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g (3oz) white chocolate, chopped
20 x 20cm (8 x 8in) square cake tin
Preheat the oven to 170oC (325oF), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.
Sift the flour and baking powder into a small bowl and set aside.
In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
Place the dough in the prepared tin and bake in the oven for 25-30 minutes or until golden brown and almost firm in the centre.
Allow to cool in the tin, before removing and cutting into squares