i think it’s common knowledge,
i don’t know,
that blondies are brownies?
but without the chocolate.
i never understood that,
because without chocolate
what’s the point?
my hair is in a ponytail
we survived our week with the nephews
(i’m officially the shortest Wilson now…)
and, somehow, i find myself
ridiculously entangled in a Korean Skincare Routine.
most of the things i do is for the laughs,
and this right here is garnering a shit ton of that,
especially since i’ve been video-ing the washing my face endeavors.
in other news,
we watched The Big Sick, which made me laugh-cry-cringe-roll-my-eyes
we’re watching Big Brother, and stupidly i’m hooked
we’re also watching A Place to Call Home and the Doctor Blake Mysteries,
both on PBS (the latter on netflix, too!)
we watched hasan minhaj’s homecoming king, that was sad and entertaining and mainly funny
being from baltimore, of course we watched the Keepers, which is a tragic and frustrating watch.
last, i’ve been listening to a silly lil podcast that usually has me howling: Potterotica. yeah. no words.
to answer my question above,
the point is,
i had all the ingredients,
and i thought it was high time i tried blondies.
and now i get the point.
blueberry almond blondies
adapted from dolly+oatmeal and tending the table
*note: the original recipe calls for arrowroot powder, which i don’t have and i didn’t want to add yet another random ingredient into the cupboard. thankfully cornstarch makes a great sub. also, it calls for an ass amount of sugar and since i seem to measure things with my ass, and not wanting to add more inches to said ass, i cut the sugar amount by alot (i don’t know what the math equation is, just know i cut it back). it’s still plenty sweet.
1 1/4 cups almond flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
2/3 cups sugar
1/2 cup olive oil
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
handful of fresh frozen blueberries
sliced almonds, toasted, for garnish
preheat oven to 350°F. grease 8×8″ square baking pan, set aside.
in a large mixing bowl, add the almond flour, cornstarch, baking powder, sugar and salt, mix with whisk or fork.
one by one by, add in the liquid ingredients: eggs, olive oil and extracts.
still till combined, it will be thick. don’t be alarmed.
pour batter into prepared pan, and spread evenly to all corners.
bake for 14 minutes.
remove and strew berries around, try to not be like me, and spread out the berries evenly.
bake for another 15 minutes, until the edges get browned and looks crispy.
cool and remove from pan, scatter the toasted sliced almonds, cut into squares, or tear off chunks and eat by handful, whatever, i’m not judging you.
4 years ago: chocolate wonderfuls
3 years ago: blueberry clafoutis
2 years ago: strawberry + kefir popsicles
1 year ago: chicken enchilada bake