I’ve learned a lesson.

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When you are trying to bake blondies at 10pm, and Babycakes tells you to use evaporated cane sugar, do it. Even though it’s more expensive than regular sugar. Even though it will take an extra trip to the (specialty) grocery store. If you want your Babycakes blondies to turn out, do what the book tells you for heavens sake.

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Like most of my baking misadventures, these taste wonderful. What you don’t know, however, is that they are supposed to be little miniature two-bite brownies, not cupcake-like treats. (But really, who cares?)

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What you also don’t know is that I had an enormous pile of crumbs sitting on my kitchen counter last night after I dug each little blondie out of it’s tiny muffin tin (sans these adorable cupcake wrappers from Janetha).

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However, they taste good. Really, really good. I can only imagine how awesome they’d be if I actually followed the recipe.

Another sweet Babycakes…

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The next Sharapova?

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This is a post in a series I’m doing called Babycakes Friday. Each week I review a recipe out of the Babycakes Cookbook. I have no affiliation with the company, I just really like healthy, vegan treats.

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