Another recipe email I sent out. . . BLONDIES . . . McCall thinks that they are named after her hair...we make Brownies a lot and I told her we were making blondies instead and she said "Like my hair". Fair enough.

Also a "Little" baking side note... those of you who witnessed can attest that it was adorable....I let Little help me bake and cook whenever it isn't too much of a hassle.....so last week up in McCall, ID the Dame sister-in-laws were in the kitchen and Cristi let my McCall help out with the cupcakes she was making. She handed me the eggs so that I could crack and Little could mix them and while I was cracking the first one Little decided to help out with two of them and cracked them both- one handed- no less!!! She got just a few egg shells in (probably the same amount I did on my first one handed attempt)...but she was eager to do it and try something new. Keeping your kids involved does make a difference and gets them excited about trying new things. Plus I am hoping I am grooming a little baker so that I have lots of baked goods in my future :)


BLONDIES WITH CHOCOLATE CHIPS

Preheat over to 350. Grease a 9 x 13 inch pan with butter.
Yield- 2 dozen bars
Start to finish: 4 mins prep, plus approx 20-30 mins baking time and 20 minutes cooling.

2 Sticks butter (1 cup)
2 cups firmly packed brown sugar
2 tsps baking powder
1/4 tsp salt
2 tsp pure vanilla extract
2 cups flour
2 large eggs
1 cup chocolate chips (I use milk choc....insert whatever floats your boat here...semi, toffee, peanut butter, cranberries and white chocolate....)
1 cup chopped pecans (optional..I opted out this time)

Melt the butter and pour in the brown sugar. Stir well. Add the baking powder, salt and vanilla, stirring until completely incorporated. Stir in the flour, again stirring until it is well mixed.
Crack the eggs into a small bowl and beat them then add to batter and stir with a spoon until they are completely incorporated. Stir in choc chips.

Spread the batter in pan. It will be stiff and sticky. You may have to spread it to the edges ...but don't worry about getting it exactly even as the batter will spread as it bakes.
Bake until the top begins to get golder brown and the blondies begin to pull away from the sides of the pan...about 20-30 mins (It seems like mine took longer in the oven I used... so keep your eyes on them..I had to put mine back in). Do not overbake. COOL for at least 20 minutes. They will set up better. Cut into small squares and store in an airtight container or cover well with plastic wrap. These bars freeze well and improve in flavor after the first day.

FOR THOSE OF YOU WHO CARE. . . .(if you don't... I suggest not reading the following...if you do..I suggest not reading it as well).
Dietary info
Per blondie: 216 calories (41 % from fat), 10 g fat (6 g saturated), 38 mg cholesterol, 2 g protein, 31 g carbs, 1 g dietary fiber, 59 mg sodium.