Here are the facts: People treat me differently when I’m blond then when I’m brunette. Pros and cons to both, but definite distinct differences. Don’t even get me started about how differently you are treated fat versus thin.
When I’m blond, doors tend to get opened more often and I can get away with innocent mistakes. You know, “blond moments” like pouring hot water on my windshield instead of scraping off the ice. In my defense I grew up in boiling hot Arizona with no snow. But then on the down side, people often assume nothing’s going on upstairs. Dumb until proven otherwise. I’ve had someone tell me that I’m a lot smarter than I look. Umm…thank you?
When I’m brunette, I’m asked more about politics and where I got my degree, not where I got my hair done. But I’m also assumed to be stone-cold sober person with no interest in having fun. While the first part is true, I am always up for a good time.
So right now, with my thick brown roots showing, I’m enjoying both sides of the coin. Or at least that’s what I’m telling myself until I can find time to get my hair done.
I have never been a huge fan of blondies. I tend to be drawn toward the chocolate version but these were pumpkin blondies were sent to me by my friend Amy and I had to try them. They originally were made with chocolate chips but her version used white chocolate and butterscotch chips. This version was really good but you know me…I love chocolate, so I think I will try the other version next time just because I can. Although they aren’t lookers, their texture is supermoist and chewy, and their flavor will win you over.
Pumpkin blondies are a great fall treat. Pumpkin adds moistness and sweetness with a nutrition boost.
- 2 cups all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. baking soda
- ¾ tsp. salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 1¼ cups brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup pumpkin puree
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- 1/2 cup pecans chopped (optional)
- Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and pecans, if using) with a rubber spatula.
- Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
- To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.
Source: adapted from Martha Stewart