Ashley a la carte

Science says that your taste buds change every five to seven years. At age seven, I went through a miraculous conversion where I began enjoying the taste of parmesan cheese, and by 13, I couldn’t stand it. But one thing that has stuck with me through most of my life was my hatred of peanut butter. My childhood was one of almond butter and jelly sandwiches, and peanut butter cookies became almond cookies with jam thumbprints. But just a week ago, I accidentally had a bit of peanut butter at work, and I couldn’t stop myself from wanting more. I was hooked. For the next three days, I was experimenting with peanut butter on everything and anything, making up for lost time. My favorite combinations were creamy peanut butter and nutella and chocolate peanut butter cups. When I told my mom about my transformation, she just shook her head and laughed. “Remember all those peanut butter brownies I used to make? You would have loved those,” she said. Suddenly I remembered me turning my head from soft, creamy brownie batter mixed with crunchy peanut butter to make ribbons of tan on the top of the brownie. My mouth watered. I set off to make them myself. My mom had long lost the recipe, although she could assure me that she had taken it off of a website at some point. With a quick Google search, I stumbled on an almost identical recipe on Martha Stewart’s website. As it baked, the smell of chocolate and peanut butter rose, and my siblings made their way downstairs asking for the source of the heavenly smell. As someone who generally does not like brownies very much, these were a breath of fresh air. They were crispy on the outside and soft on the inside with just the perfect ribbon of peanut butter on the top. Everyone in my family took seconds and even thirds, and the pan was finished in no time!