Blondies: Denver

29 Nov

This is, arguably, my favorite photo taken in the house that Nora and I shared in Eugene, OR, during our Senior year of college.

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Our buddy Chris came over on our last day in the house, as Nora was moving up to Portland to be an adult, and I was moving into the loneliest garage-turned-studio-apartment for my last few months in Oregon. The three of us spent a delirious 100 (ok, maybe 9) hours cleaning the place from top to bottom. It was awesome of him to help. It was extremely hot – and our 1912-vintage house had no insulation to speak of – and it was a disastrous mess from the split move. However, Chris showed up early, and we drank some mimosas (his specialty), and we cleaned until we collapsed.

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Happy 25th birthday to Chris! I made him some White Chocolate and Cranberry Blondies, which were booooooomb. I used the recipe straight from Crepes of Wrath, and they turned out both pretty/festive (with their cake crumb secret ingredient) and delicious. (Yes. I ate one. My roommates also ate one. I’m sorry, Chris. Now you know.) They were pretty soft, so I hope they arrived in D.C. intact. If not, enjoy the crumbs, and try not to read into them as a metaphor, Chris.

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I started by making the cake crumbs. These are basically modified strudel, from what I can tell, with a boatload of rainbow sprinkles. You just mix flour, grapeseed oil, sugar, and flavoring together and bake it until it’s golden.

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The rest of the batter was straightforward. Wet ingredients, dry ingredients, fold in the cranberries (I used fresh) and white chocolate chips. Finally, mix in the crumbs.

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They baked up beautifully! The sprinkles in the “cake crumbs” added a super-adorable smattering of color, which is why I picked these as a birthday gift.

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