Nope, no baby yet.

Maternity leave officially started though. Friday was my last day of work for 3 months, now that is CRAZY!!!! I had mixed emotions about leaving work before the actual day of my baby being born. I don’t know, I felt like I should be able to just work all the way until that day, because, why not? And shoot, if I HAD to, I could have. But the reality is, I didn’t HAVE to. I have an EXTREMELY flexible job and a VERY gracious boss. In fact, he was the one who suggested I have Friday as my last day, so I could have an entire week to rest before my life changes, FOR-EVER! OK fine, if you insist!

I stopped working out because any kind of cardio was really hurting my ligaments, even just walking. And I stopped doing weights because I have been so sick the past 2 weeks (this dang cold got me!) that I just give up. Whatever, 9 days left, I think my body will survive without working out temporarily. Although this week, when I have almost nothing to do but rest, for sure I will taking strolls around the neighborhood. It is AMAZING weather right now, and I would LOVE to get some color on my skin. Yesterday we went and walked on the beach. I use the word ‘walk’ very loosely. Between the 4 bathroom breaks, a couple small contractions, and my ligaments hurting, really our walk was more like a SLOW stroll. But it felt GOOD to be in 80 degree weather, in the sun! Free therapy is what I like to call it.

My story has NOTHING to do with these blondies. They speak for themselves. The title says the ingredients, and well, they are blondies, so they are like big honkin cookies in bar form. I LOVE eating these warm with a big scoop of vanilla ice cream, now that is good livin!

Recipe adapted from Martha Stewart
Makes 1 9×13 inch pan full (about 20 LARGE blondies)
2 sticks unsalted butter, softened, plus more for pan
3 1/3 cups all-purpose flour
2 teaspoon baking powder
1 1/2 teaspoon coarse salt
2 cup packed light-brown sugar
4 large eggs
2 teaspoon pure vanilla extract
1 cup butterscotch chips
1 cup unsalted cashews, coarsely chopped


Preheat oven to 350 degrees. Line a buttered 9×13 inch baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch chips and chopped cashews.

Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

They cut very nicely which makes them a very presentable dessert. They aren’t fancy no, but they are easy to serve to crowds, and great for parties!