I feel like Thanksgiving really snuck up on us this year.  I mean, last time I looked at a calendar, I feel like it was just Halloween.  Now, we're at Thanksgiving?!  And we're celebrating Hanukkah.  All these things are too much for my one little brain to handle so I just don't handle it until it is far too late.

Sitting on the couch with John over the weekend, I said to him "wait a minute, is Thanksgiving THIS week?"  Haha I love when I ask John ridiculous questions because he does this cute little chuckle laugh like "how did I end up with such a moron?" and then says "yes, Thanksgiving is Thursday!"  I kicked it into overdrive in order to have something to bring with us.

The reason for peanut butter blondies is simple - they are quick, easy, and John loves them.  I, on the other hand, don't really like peanut butter desserts (despite my love for peanut butter on a spoon; yes, I'm weird) which means I'll be looking all the better in my bikini in 9 short days.  Which just reminded me I have to go start packing...or at least planning.
Double Peanut Butter Blondies (adapted from Crepes of Wrath)
Serves:  9 (9x9 inch pan)
1 cup brown sugar
1/2 cup (1 stick) butter, melted
3/4 cup peanut butter
1 egg
1 teaspoon vanilla
1 cup flour
2/3 cup peanut butter chips

Preheat the oven to 375 degrees F.  Spray a 9x9 baking dish with cooking spray.  Set aside.  Beat the brown sugar and melted butter until fluffy (2-3 minutes).  Add peanut butter and beat well.  Beat in egg and vanilla until combined.  Add in flour and slowly beat in until dough forms.  Mix in peanut butter chips.  Pour into prepared pan.  Bake for 15-20 minutes until fully cooked through and a toothpick inserted into the center comes out clean.  Store in an airtight container for up to 1 week.

Until the next time my oven is on...