Hi, friends.
Happy Easter if you're celebrating.
It's been over a year since I last posted here. Since January, I've had a lengthy post in my drafts folder about how we make week-night meals work as two parents who work two full time jobs outside of the home with two toddlers.
I never seemed able to finish it, and here we are, two parents attempting to work two full-time jobs inside of the home with two toddlers.
It's a weird time.
Although I'm struggling through hard feelings as I imagine most people are (hello crippling anxiety and existential dread), I'm also finding so much to be thankful for--that we can both work from home, extra time with my babies, warm spring weather, these BEAUTIFUL eggs from my neighbor's backyard chickens, a slower pace of life.
The truth is, in a lot of ways I have been soaking up these slower days with my kids. While I usually have a host of worries humming in the back of mind, I've also found great joy in longer pajama mornings, family lunches, backyard exploring, and daily afternoon walks. (And I can't stop thinking about this article.)
In the immortal wisdom of Frozen II, the soundtrack of which plays continuously throughout the day in my house, "these days are precious, can't let them slip away."
We've also been cooking a lot, as I'm sure you have too. A few favorites:
We've still been making our regular standbys too, like roasted sweet potatoes and veggies with chicken sausage, tilapia with rice and broccoli, spaghetti, and burrito bowls. I attempted to make sourdough bread (emphasis on the attempt; it did not rise), and last week I made these funfetti butterscotch blondies for Adam's birthday.
(Eating grated parmesan cheese on a plate while she waits for dinner, because, toddlers)
This is my mother-in-law's recipe. The past two years Adam has asked for these butterscotch blondies in lieu of a birthday cake, associating them, I think, with memories of church picnics and childhood. I am posting this recipe as much for myself as I am for you so that I do not forget the recipe.
The sprinkles were a new addition this year, and I am never looking back. These are decadently sweet, with a delicate top that shatters as you bite into it. I recommend almost under baking them so that they are extra chewy. Serve with a glass of milk or a cup of coffee. View these as a virtual hug from me to you.
Stay well, friends.
Funfetti Butterscotch Blondies
2/3 cup butter (11 tablespoons)
2 1/4 cup firmly backed brown sugar
3 eggs
1 teaspoon vanilla
2 2/3 cup flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butterscotch chips
2-3 heaping tablespoons sprinkles
Directions:
Preheat oven to 350. Liberally butter a 13 by 9 inch pan and set aside.
Melt butter in a medium-sized sauce pan. Add brown sugar. Stir well, then remove from heat and let cool 10 minutes.
While the butter/brown sugar mixture is cooling, whisk together the flour, baking powder and salt in a large bowl.
Add vanilla and eggs to butter/brown sugar mixture and stir well.
Add wet ingredients to dry ingredients and stir until smooth batter forms.
Fold in butterscotch chips and sprinkles.
Pour into greased pan and bake at 350 for 23-25 minutes.
