I’m very particular about how I like my vanilla or chocolate. I do not like chocolate ice cream, but I do like chocolate syrup or fudge on vanilla ice cream. I prefer chocolate Oreos over the vanilla Oreos. I prefer devils food to angels food cake, but I usually like vanilla ice cream over chocolate cup cakes. Picky dessert eater or discerning foodie? You decide.
I also prefer brownies over blondies. Most of the time.
Toddler Boy and I made these home made blondies last weekend just because we wanted to. Well, because I wanted to, and because he had no qualms about helping me.
That’s one of the things I love about this boy. Doesn’t matter what his mood, or what he is doing- if you ask him to come help cook, he drops what he is doing (or drops his attitude) and comes and helps. And he knows where stuff is too, the flour in one cabinet and salt in the other. Even knows the names of the ingredients. Gotta keep a close eye on him though. He is quick to grab a handful of flour or reach for that egg. Messiness can ensue quickly.
The little one is getting interested in helping out in the kitchen too. He’s big enough now that he can jump in his jumparoo, right in the center of the kitchen – which is the center of activity in our house – and takes it all in. He’s quiet, that little guy, but he is taking it all in. He knows just what kind of trouble his older brother gets into, and is plotting in his time to causing trouble of his own.
They’re good boys though. Really. And I love them.
So about these blondies. Well, they are super simple to make. We whipped them up entirely too quickly on a Saturday morning. I had wanted the whole affair to be done in time for me us to have lunch then to break into the blondies. Sadly, we got around to baking them far too early and I was forced to see and smell them for a few hours until I allowed myself to dig into them. And dig in we did.
Interestingly, Rachel and I observed these blondies are truly the complete opposite of brownies. With brownies, we usually fight over who gets the gooey, chewy, soft middle. Nobody likes the crusty edges. We though the same for blondies. But actually, it was the edges we liked more. Don’t get me wrong, the middle was nice. But the nice crunchy edges just really were so much more satisfying then the already satisfying middle. Call me crazy, but give it a try and let us know what you think.
Recipe from: The William Sonoma Baking Book