By 6 am on Sunday, Littlest was by my side in the kitchen, sitting “up the counter”, reading recipes aloud. Some mornings were meant to have a pause button.
We hosted a little fête that evening and the three girls were eager to make a dessert. It was the six-year old who carefully listed the ingredients checking flour, baking soda, and maple syrup off the list as we pulled each one from the pantry.
I’m not sure I would have made maple blondies if Sarah hadn’t insisted. She saw the picture in a magazine and squealed with delight, “make these, mama!” Followed quickly by “what’s a blondie, mama?” I explained brownies were made with chocolate and turned brown because of the rich, dark cocoa. Blondies are just like brownies, but instead of chocolate they are made with vanilla, or in this case maple syrup.
After she licked the batter clean and tasted a warm blondie straight from the pan, Littlest beamed, “you’ve got to put this on the blog, mama. I made the best blondies ever!”
Maple blondies ~ with love from Littlest.
- 2 cups flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ginger
- 10 tablespoons butter, melted
- 1 cup brown sugar
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Lightly grease a 13x9 -inch baking pan.
- Combine flour, baking powder, salt, baking soda, and ginger in a medium bowl.
- In a separate bowl, combine butter, sugar and syrup. Whisk in eggs and vanilla. Gradually stir in flour mixture.
- Pour batter in prepared pan.
- Bake for 20-25 minutes until a toothpick comes out clean. Let cool completely.
- Cut into 12 large or 24 bite-size squares.
Printing to make on Friday, which has become my baking day.