She Was So Blonde... Where it Said 'Sign Here' She Put Sagittarius

I think I've talked a couple of times about my particularity towards bar cookies. I think it's the fact that they require little finesse and fuss. You just pour the batter into the pan, smooth it over, and let the oven elves do their magic. I don't have to break out spoons or scoopers, and I don't have to be precise. It's just cool, slice, and serve. Bar cookies are the busy bodies cookie :)

I've written before about blondies, and sometimes I just get cravings for them. I often still add chocolate in to appease the masses, but I still make sure they are in fact blonde. I like the brown sugary goodness they hold on to, and it always needs to still be at the center of the taste dance floor :)

Summer is full blown, which means two my favorite fruits are coming on in, cherries, and plums. I get pretty pumped when I see cherries on sale, especially because their season is so fleeting. Is it normal to get super excited over food? Of course... it's all about what floats your boat. For instance, last week I did a couple of cool things:

1. Taught 9 year old kids about the importance of eating balanced food
2. Deadlifted 315 for reps - a personal record
3. Saw peaches and cherries on sale

And I was pumped about all of these completely polar opposite things. Kinda weird, but still kinda awesome. So, without further summer heat rambling, here's a recipe I threw together...


Sour Cream Cherry Blondies
Dr. Adam
-1 1/3 cups AP flour
-3/4 cup packed brown sugar
-1 tsp baking powder
-1/2 tsp salt
-1/4 cup unsalted butter, melted
-1/4 cup sour cream (light)
-1 egg
-1/2 tsp almond extract
-1 cup or so pitted cherries
-Add chocolate chips if you'd like

Preheat your oven to 350*. Grease up a 9x9 pan.

In a large bowl, using a standup mixer, or your old fashioned spoon and mixer (arms), cream the wet ingredients together with the brown sugar. So this includes the butter, sour cream, egg, and almond extract. Mix this wet bowl until all of the ingredients are brown and smooth.

In a small bowl, add the flour, salt, and baking powder. Whisk this together, and add slowly to the wet bowl. Stir until it is well mixed and all incorporated in. I try not to over mix, and just work it enough so it comes together, because now we have to fold. Gently fold in the cherries, and chocolate chips if you are using them. Cherries and chocolate do work well together, so why not? Pour into the prepared pan, and bake for 30-40 minutes. Sorry I'm not too exact on the time, this oven I'm using is convection and completely different. Just go by the toothpick is clean test.


These make some pretty thick, but nice and may I say it, refreshing blondies. I think a good test is to see if you smile or laugh while eating something, because then you know it's good. My blondie brain is wired to kinda say "yup this is a winner" when I eat one. Perhaps I'm just a simple guy after all.

Awesome job on all of the blogs I'm slowly catching up on. Everyone has taken the recipes up a couple of serious notches. Quite the creative minds here, good buddies :) Have a fantastic week, and I'll catch y'all later. (Whoops down south is starting to affect me)

And for some randomness...

Apparently you aren't supposed to golf this way