I’ve reached the age where every time I sign onto Facebook, someone else that I knew in elementary school has gotten married and someone else that still looks seventeen in their profile picture has had a baby.
It’s surreal to me that people my age are old enough to have kids. I mean, yes, technically, you can be much younger than I am to have children but people my age are getting married, deciding they’re ready to be parents and planning to have babies, which is a stage that I can’t quite wrap my head around yet. Even though there are some days that I look at my college pictures and think, “wow, I’m ancient” there are other days where I’m sure I can’t be older than nineteen.
Sure, I like babies and I like looking at pictures of their chubby thigh-rolls but seeing as I have difficulty getting myself out the door in the morning in one piece, I know there’s no way I could properly care for a puppy right now, let alone a child.
If and when I do have children, someday, there is one thing I know, and that is that they’ll be well fed.
Snickerdoodle Blondies (recipe from Dozen Flours)
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon
1. Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
2. Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Yields: approximately 30 servings (depending on how you cut the bars)