Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.
Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.
Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Nothing beats a chilly evening with a warm bowl of Front Porch Bean Chowder, and I swear I’ve made it four times in the past month!
Christmas Cranberry Pound Cake
This is called ‘Bunny Bait’ and it’ll sure bring the Easter Bunny out this year!.
Cheese chicken nuggets
What a saucy delight! Just seeing this pic makes me wanna eat more!
I found a strange ring in my husband’s car and it turned my life upside down.
Soft Milk Bread Loaf
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