>Blondies for everybody

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I somehow ran out of margarine in the midst of experimenting with this recipe. I don’t know how that happened, because last time I checked I had enough margarine to last me until the end of the year. Or so I thought.

I set out to walk to King Soopers, but my laziness defeated me when I realized Whole Foods was 5 blocks closer. And I’m happy my laziness factor outweighed the expense factor, because my favorite ‘Director of Traffic’ was out today. He directs traffic in such an eloquent manner that I could sit and watch for hours. Coming from the girl who watches macarons bake, that probably doesn’t mean much, but in all honesty, this man does his job beautifully; his movements flow so well that I’m convinced he’s a ballerina in his spare time. I get goosebumps just thinking about him and his traffic-directing awesomeness. 

I’m not one of those people who goes grocery shopping without knowing exactly what I need (but I am one of those people who goes grocery shopping on an empty stomach, resulting in many impulsive buys). That being said, I made a bee line to the back of the store, grabbed margarine and then headed toward the check out. I had to go down an aisle further because two old women were taking up an entire aisle with their carts, which were each stocked full with fresh vegetables and broth. I asked them to please excuse me, but they were too busy discussing the ingredients in a loaf of bread to hear. What I really should have asked was if I could come for dinner. They probably would have heard me then.

Damn those chatty women and their carts, because my detour took me through the unavoidable candy aisle. The 10 year old boy in me surfaced and I decided that I wanted needed a bar of dark chocolate (although I’m pretty sure no 10 year old would ever need, or want, a bar of dark chocolate – just pretend this is a 10 year old with a sensitive GI tract). It was then that I discovered Justin’s organic dark chocolate peanut butter cups and almost had a heart attack. Albeit, their centers aren’t as creamy as Reese’s, but who likes Reese’s anyways? I feel bad for you if think that is a good peanut butter cup. Did I mention they’re vegan? Justin’s, not Reese’s.

I suppose I owe those women a thank you.

Vegan blondies

1/2 c. Earth Balance margarine, room temperature

1 c. light brown sugar

1 tsp pure vanilla extract
1 TBS almond milk

1 Ener-G egg yolk

1/2 tsp salt
1/2 tsp baking powder

3/4 c. unbleached flour
1/4 c. whole wheat flour
1/2 c. rolled oats (optional)
1/4 c. walnuts (optional)
1/4 c. semi-sweet chips (optional)

Blondies

1/2 c. butter, room temperature

1 c. light brown sugar
1 tsp pure vanilla extract
1 TBS whole milk
1 egg, room temperature
1/2 tsp salt
1/2 tsp baking powder
3/4 c. unbleached flour
1/4 c. whole wheat flour

• Cream margarine/butter and brown sugar for 1 minute
• Add vanilla extract and almond milk/milk, cream for 30 seconds
• Mix in Ener-G egg yolk/egg
• Sift in salt, baking powder and flours
• Add any additions (chocolate chips, rolled oats, nuts, etc.)

To bake:

• Line 8X8 metal baking pan with parchment paper (just the bottom)
• Lightly mist pan with oil and pour in the batter
• Rap pan on counter 5-10 times to ensure all air bubbles have surfaced
• Spread batter evenly over pan

Bake at 350 for 20-25 minutes (if using a glass baking pan, bake 25-30 minutes, rotating pan at 15 minutes)

By the way, Whole Foods, could you do me a grand favor and restock your Tofutti cream cheese? I die a little each day I go to get it and it’s not in it’s special place.