It was a rough Monday.
I can’t describe the anguish of watching your child struggle with fear and pain.
There were tears, clutching of dolls, frantic searches mid-procedure for YouTube My Little Pony videos and gauze.
Lots and lots of gauze.
Followed by cuddles, ice cream and repeat viewings of Gigi’s favorite movies.
I realize that in the grand scheme of things, a little dental extraction isn’t a major life trauma.
It’s almost laughable to think of me clutching the edge of my little plastic chair in the dentist’s office, eyes full of tears and my heart being wrenched like a sopping sponge because one little baby tooth needed to come out a tiny bit early. Heck, losing it was one bike spill away.
But it still hurt to watch.
And maybe that’s the point.
I thought about the day I had Gigi and the twenty-one hours of labor.
I thought about how quickly that tiny, fussy baby grew.
I thought about trying to perfect her favorite snickerdoodles for her first birthday party.
I thought about how quickly that strong, opinionated toddler became this beautiful, gentle soul in a seven-year-old body.
I cued up Charlotte’s Web.
But I couldn’t make it past “Some Pig.” My heart couldn’t take it.
So I snuck off to the kitchen to whip up some snickerdoodles for my baby girl.
Our warm house filled with the smell of cinnamon as we cuddled under a blanket.
Gigi cried for a spider.
And I cried for her sweet heart, her even more toothless smile and the joy of loving someone so much it hurts.
Oh, but it hurts so good.
Makes 18 blondies
- 1 1/2 c. gluten-free oat flour*
- 1 c. white or brown rice flour*
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 T. + 1 t. cinnamon, divided
- 2/3 c. vegan margarine (i.e. Earth Balance) or organic butter, melted
- 1 1/2 c. + 1 T. sucanat or stevia baking blend or a combination thereof, divided
- 1 c. non-dairy or organic milk
- 1/2 c. non-dairy or organic sour cream or unsweetened applesauce
- 1 t. vanilla extract
- 1/2 c. vanilla baking chips
*Note: you can substitute all-purpose and/or whole wheat pastry flour for the flours if you do not care to make this recipe gluten free. You may need to shorten your baking time slightly.
Preheat oven to 350 degrees. Grease or spray a 9×13 inch pan with oil or cooking spray and set aside.
In a large bowl, combine flours, baking powder, baking soda, salt and 2 t. of cinnamon.
Using an electric or stand mixer, cream together margarine or butter, 1 1/2 c. of sweetener of choice, milk, sour cream or applesauce and vanilla extract. Slowly add dry ingrediants, mixing until incorporated. Fold in baking chips.
Spread batter evenly in the bottom of the prepared baking pan.
In a small bowl, combine remaining 1 T. of sweetener and 2 t. of cinnamon. Sprinkle all over blondie batter.
Bake blondies for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Allow blondies to cool in pan for at least 15 minutes before cutting and serving.