Unloading … and a Loaded Blondies recipe
I battled a Monday morning obstacle course.
I waited for three minutes for one-way traffic due to construction of a new guard rail.
I followed a man driving 40 in a 55 mph zone.
Irritating, but nothing new.
Road closed. Detour.
And then …
I got behind a poultry truck. A chicken flew out the back and fell to its death on the pavement.
Ew. Yuck. Save a chicken, eat beef.
Rain. Arrive at work and need an umbrella. Go to back of car and discovered …
DANGIT! Leftover baked beans, remains of birthday cake, hot dog buns and ketchup in back of car.
I forgot to unload when I got home last night.
Thank lucky stars it’s mild and raining.
Oh, wait. Sun came out. Temperature rising. Car will stink of beans for weeks.
Idiot. Scatter-brained crazy woman in need of comfort and understanding.
So I found this recipe and plan to make it this evening …
… after I drive home from work in my bean-smelling automobile. I can’t promise these will be delicious, though I’m fairly sure they will … just look at the ingredients list!
Let me know what you think.
I’ll let YOU know how the car smells six hours from now.
Until we meet again,
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted and cooled
1 cup packed brown sugar
1 teaspoon vanilla
1 cup lightly toasted walnuts
3 ounces semi-sweet or dark chocolate, coarsely chopped
Preheat oven to 350 degrees F. Lightly grease 8-inch square pan. Mix all ingredients, except nuts and chocolate, combine completely. Stir in nuts and chocolate. Spoon into prepared pan. Bake for 20 to 25 minutes or until middle is just done. Makes 9 to 16 pieces.
For a special dessert, serve this Loaded Blondie warm with ice cream and drizzled with chocolate and/or caramel sauce.