Those Darn Goodbyes

One of the things on my list of "What makes Shelly happy" is the fact that many of the friends we have collected while living overseas also spend their summers in the Pacific Northwest.
We get to catch up on what happened in their part of the world while we were apart, things like teenagers learning to drive, the concern over aging parents, the news that you need trifocal lenses, and friends heading off to new posts. I love living life with these people and the time we get is NEVER enough.
We have now reached the goodbye phase of summer, actually I prefer a "see you later", it seems so much nicer to me than goodbye.  The first goodbyes years ago as we left for our new life in Singapore were very heart wrenching. I remember standing in my friends driveway, my heart filled with dread knowing I wouldn't see her for a long time. With tears streaming down her face she looked me in the eye, punched me in the arm, and said "I never liked you anyway, hose head".
I'm sure it was said with ALL the love in her heart.

Tonight is one of those "See you later" BBQ's. My husband was taking some graduate classes this summer at the local university and found out that one of his fellow students owned a vineyard. That little bit of information turned into the discussion of having a gathering at the tasting room to celebrate the end of their time together. I haven't met these people, but I find that giving people cookies is a nice way to hello and then, well, see you later.

Peanut Butter Blondies with Toffee and Peanut Butter Glaze
For the blondie:
1 1/2 cups butter at room temperature
1 1/2 cups creamy peanut butter
2 cups dark brown sugar
1 cup granulated sugar
4 eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
1 1/2 teaspoons salt
3 cups all purpose flour
1 cup milk chocolate chips
1 cups peanut butter flavored chips
2 cups toffee bits with milk chocolate such as Heath brand
For the glaze:
1/2 cup peanut butter flavored chips
2 tablespoons butter
2 tablespoons milk
1 cup powdered sugar

Preheat the oven to 350. Line an 11X15 inch baking pan with parchment paper.

In the bowl of an electric mixer cream together the butter, peanut butter, dark brown sugar and granulated sugar. Beat until lighter in color and fluffy about 5 minutes.
Add the eggs and vanilla extract and beat well to combine.
Whisk together the baking powder, salt, and flour. On low speed, add this to the butter mixture and mix well.
With a wooden spoon stir in the chocolate and peanut butter chips. Spoon into the prepared pan and spread evenly. Generously sprinkle the toffee bits over the top of the peanut butter batter.
Bake for 35-40 minutes.
While the blondies are baking make the glaze. In a medium size saucepan over medium heat combine all the glaze ingredients and stir until melted and the mixture is smooth. Remove from the heat and cool.
When the blondies are completely cool drizzle the glaze over the top and allow to set for an hour or until the glaze feels firm to the touch. You don’t want a runny glaze running all over when you cut the blondies.
Makes 24 generous sized blondies.


  1. I always enjoy your posts Shelly, and your food,and a peak into your head and heart. Sorry your stay is so short, but it must be true, "absence does make the heart grow fonder". I'm glad there are enough hearts here to always bring you home again.
    Kaye Syrah Syrah!

    1. Thanks! Yes, there is a very large gravitational pull this way. Hope that you'll make a stopover in Tunisia one day soon.