I bet you never knew that a simple cookie could, in fact, be a savior. Calgon in a cookie, if you will. And probably a much better option than opening a bottle of vodka, right?
The truth is that my husband has been traveling for work and while I’d like to say that I can get by just fine without him, that life would go on and the only things missing would be dirty socks on the floor and scraps of hair in the bathroom sink, I’m missing him terribly. I honestly do not know how military families do this, but this is not what we signed on for. His job never used to entail travel, but in the last year, he’s been on at least 6 trips, this most recent one lasting 2 weeks on the other side of the world. The overtime is nice, but not having him around, even to merely say good morning and good night to (like the ships passing in the night that we tend to be during ski season), is wearing on me. I can’t wait for Friday.
In the meantime, Maple Blondies can help. Because blondes have more fun, right? They’re an amazing autumnal treat, combining maple and walnuts into a convenient little bar cookie that can be taken anywhere. Including into your bed when you’re hiding under the covers, trying to escape from the world. Just a few more days… I’ll be sure to clean the crumbs up.
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 Tablespoons unsalted butter melted
- 3/4 cup light brown sugar lightly packed
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup walnuts toasted and chopped
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish and line with parchment paper, leaving enough overhang to remove blondies from the pan after baking. Set aside.
- In a large mixing bowl, combine the flours, baking powder, baking soda, and kosher salt. Set aside.
- In another large mixing bowl, whisk together the butter, brown sugar, and maple syrup. Add the eggs and vanilla extract, whisking until well incorporated.
- Pour the wet ingredients into the dry and stir just until there are no dry spots. Stir in the walnuts, being careful not to overmix.
- Spread into the prepared 9x13 baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before cutting and serving.