Midterms are finally over and it’s almost Halloween! Now that I’m done trying to memorize things about a city that got totally curb-stomped by a volcano (did you know that they found remnants of ancient food in the sewers and drains of Pompeii?) I can breathe a bit. At least until finals roll around (cringe).
Halloween means that it’s time for me to break out my lonely can of pumpkin and put it to good use. I have mixed feelings about Halloween. Once you get past middle school, you start to push the envelope on what’s considered an appropriate age for galavanting around in a costume. I think the last time I attempted to go trick or treating was my junior year of high school. Essentially it went something like this: my friends and I decide to throw together makeshift costumes and go trick or treating. After about five houses and a lot of weird looks we gave up, mainly because we were embarrassed and self-conscious. So it goes.
I am going to redeem my Halloween this year. I am going to see the premier of Ender’s Game! (SO SO SO SO SO EXCITED!) This will be an awesome Halloween. Do I care that I’m not doing something remotely Halloweenish? Can I make the excuse that the movie is technically about aliens?
On another note, I know I am VERY late to hop on the pumpkin train (I finally got a can opener) and I’m sure very similar recipes have already been done to death. Does that stop these blondies from being delicious? Absolutely not!
White Chocolate Chip Pumpkin Blondies:
Preheat oven to 350°F
-1 1/2 c flour
-1 (15 oz) can of pumpkin puree
-3/4 c brown sugar
-1/3 c granulated sugar
-1 stick of butter (softened)
-2 tsp cinnamon
-3/4 tsp baking soda
-3/4 tsp baking powder
-2 tbsp milk
-1 c white chocolate chips
-Preheat oven 350°F
1. Mix all the ingredients together, saving the chocolate chips until last.
2. Pour batter into an 8×8 pan (greased)
3. Bake for ~40 minutes or until a knife comes out clean.
Stuff your face Enjoy!