Cake Batter Blondies
|July 8, 2012||Posted by Ashley Marie under Food, Sweets|
Innumerable hours at the “office,” piles of work that seem to slip into the car and follow me home, never-ending bills, chores around the house and weeks on end of daily attempted dieting.
I just want to feel like a kid again.
Let’s just say that I’m not quite feeling this so-called “transition” into adulthood. It’s more like a not-so-subtle nudge. Or push. As a matter of fact, I’m being thrown in like a mosh pit at a Pearl Jam concert. And I gotta tell ya, it’s not the most fun thing I’ve ever experienced. Pay bills or buy shoes? Is that a serious question?
So in an effort to say, “Screw you, diet!” (until tomorrow, when I regret every food-related decision made the day before), and to put this ‘adulthood’ thing on a very temporary hiatus, I woke up and decided that I needed cake batter blondies. Not wanted, not craved, not lusted after with drooling taste buds (who does that?), but legitimately needed. So I made them, stared at how pretty they looked, and then ate two. And then I proceeded to shove them at my other half, insisting that he take them to work and make some other coworker of his fatter than I. And boy was I proud. Not at the fact that I only ate two. But rather, at the idea of somebody being fatter than myself.
Adapted from The Girl Who Ate Everything
1 box yellow cake mix
1/4 cup canola or vegetable oil
1/4-1/2 cup milk
1/2 cup sprinkles
1/2 cup white chocolate chips
Preheat oven to 350 degrees. Combine first four ingredients in a large bowl. Add the milk slowly. Start with 1/4 cup and add up to 1/2 cup total. The cake batter should be dense and thick for a chewy blondie, so be sure to use the least amount of liquid possible. Mix in the sprinkles and white chocolate chips. Pour into a greased 8×8-inch baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown. The blondies will still be gooey in the middle right out of the oven, but after they’ve completely cooled they will be perfectly chewy and soft. Allow to cool for at least 30 minutes before cutting.