Whenever I need a quick dessert, something to bring to a friend’s house or just to eat myself, I make these blondies. They’re EXTREMELY easy to make and don’t require any fancy ingredients. Perfect for when I’m feeling lazy (which is, well, most of the time).

And, they taste pretty awesome.


adapted from here

  • ½ cup (8 TBS) butter, melted
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1 cup chocolate chips
  1. Stir together the melted butter and brown sugar.
  2. Beat in the egg and vanilla.
  3. Fold in the flour until no streaks remain.
  4. Fold in the chocolate chips.
  5. Pour in a greased and parchment’d 8×8 inch pan and bake at 350°F for 20-25 minutes, or until set in the middle.

Blueberry Muffins


Junior year is notorious for being the toughest year in high school. I’ve always giggled at such accusations, doubting any truth in the rumors, but being a junior now, I regretfully must agree: junior year is rough.

Perhaps it my fault-I decided to take 8 classes without a prep, but all I can do now is work hard and study my arse off.

And that’s what I’ve been doing. the. whole. weekend.

After so much mind bogging math and english and physics and chemistry, I needed a break, so I decided to bake a dessert.

I settled on making blueberry muffins, following a generic but freakishly delicious recipe which I’ve used various times.  Using a new pan that I got on sale at Sur la table a while ago, I ended up making six gigantic blueberry muffin bowls.  I put ice cream in the concave part of the muffins, but I’m sure whipped cream, pudding, or even yogurt would be delicious as well.  They’re perfect for dessert, but an equally worthy candidate for breakfast too (Or you can be like me, and eat them for lunch and dinner as well!).

Blueberry Muffins

  • 1 ½ cup flour (I used white whole wheat flour)
  • ½ cup + 2 tbs brown sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/3 cup oil
  • 1 egg
  • milk
  • 1 tsp vanilla
  • 1 ½ cup blueberries (I used frozen)
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin pie spice.
  2. Measure out the oil in a measuring cup.
  3. To the measuring cup add the egg and vanilla.
  4. Add enough milk to fill the measuring cup to the “1 cup” line.
  5. Add the wet ingredients to the dry ingredients and stir until combined.
  6. Fold in the blueberries.
  7. Divide into 10 muffin cups, and bake at 400 degrees for about 20 minutes, or until a toothpick can be removed without crumbs.

Pretending it’s still summer




Reading Chomps of Life one would think I am simply a food obsessed maniac.  Perhaps I am, but besides that important aspect of my life, I’m just a nerdy high school girl with a passion for art, sports, and photography.  I’m resolute in creating a more compelling and focused photography blog, that looks at many aspects of my life (intertwined with the joy of delicious food).  Until then, I’ll leave you with a few pictures of me at the beach yesterday, all riddled with summer nostalgia.