I could look back on the past three months and shower the whole thing in words of pessimism. This was a summer that mainly consisted of early mornings, clif bars, and early bedtimes. Not as much traveling, not as much boozing, and definitely not as many fun, carefree nights as previous years. I could say, the summer of 2015 was kinda awful.
But a couple things refrain me from making that statement. One, I'm making a shift towards being consistently optimistic (which has, undeniably, been a very difficult shift - maybe more on that in another post). Two, it actually didn't suck! Summer of 2015 had lots of good things, like:
- An early trip to NC with the fam, SF with Andrew
- Many more dinners with my family at home since the commute is only 30 minutes
- Eating, sometimes drinking, and being merry at all these great local spaces
- Meeting new classmates and learning that hey, I actually like this whole surgery thing
- Seeing some of my best friends get married (congratulations Ben & Elizabeth, Bryan & Danielle, Rachel & Robert - still smiling from the good times at your weddings!)
- Getting a phone call from one of my oldest and dearest friends who tells me OMG SHE'S ENGAGED
- Working out my baking/photography/blogging arm, which still could use some more definition but I think I've come a long way since my first post.
And now that I've realized that man, this summer was pretty awesome. I should celebrate with a peach molasses blondie, which I like to think represents a seasonal transition. Summer from the little bites of peach and autumn from the warmth of the molasses. Creating a bite of blondie with fudgy centers and chewy edges. Yes.
Peach molasses blondies
2 1/2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 stick butter, melted
2 cups sugar
1/4 cup molasses
1 teaspoon vanilla extract
2 large peaches, diced and covered in flour (similar to how you coat blueberries when making muffins, so they don't sink!)
Preheat oven to 350 F. Line a 9 x 13 inch baking pan with parchment paper.
Combine the dry ingredients (flour, salt, baking powder, cinnamon) in a bowl. Set aside.
Mix the sugar and butter together. Add the molasses and mix until well combined. Add the eggs and mix again. Add the vanilla and mix until all well combined.
Add the dry ingredients to the butter mixture. Stir until there are no streaks of flour left, but don't over mix!
Add the peaches to the batter and fold in gently.
Pour the batter into the 9 x 13 inch pan. Bake in the oven for 30 minutes, or until the center becomes firm and doesn't jiggle if you shake the pan slightly.
Remove from the oven and let it cool before you take it out of the pan. Enjoy with a cold glass of milk or a scoop of vanilla ice cream!