377. Flying Home Blondies

Flying Home Blondies | w PB Chips | Ann Ning Learning How

I’m celebrating 3 years of recovering at home on June 22. When we flew home I still didn’t understand what was happening.  I just felt instinctively that it was good that I was going home (from OR to MD) but was deeply grieved that I was leaving the hospital in a wheelchair, not on my own feet.

The first Therapist I saw at RIO (3rd Hospital) in April was PT2.  Hey, A, look – I can walk and stuff! I greeted him as he emerged from the staff room.  I also saw an OT and a longsuffering RecreationalT who recalled me as “the piano player.”  They had all been super nice to me although I was going through my “arms akimbo” stage.  My attitude then was that this whole thing was a ridiculous misunderstanding that could be resolved quickly if everyone didn’t insist on proliferating it.  I was much less verbal (thankfully for them) then, but I thought, since I’m stuck here I will need you to prove that A) you’re real, B) something really did happen to my brain, C) you are entertaining.  Since this is my dream it is my right to be entertained. So chop chop.  Daylight’s burnin’.

38.  "Look at the way she's wheeling that thing around!"

38. “Look at the way she’s wheeling that thing around!”

They weren’t very entertaining (at least not intentionally) but they were highly proficient – which is what I needed.  Turns out that I was entertaining enough (also unintentionally) for all of us.  Side note:  This was when Mommy started following me around during Therapy and apologizing.  No one really knows what my “end state” will be but the important thing to me is that I haven’t hit the ceiling yet.

49. Did she really just say that?


PS.  If you prefer something GF/flourless and vegan (but also delicious)…

242.  PT Pie [GF and Vegan]

242. PT Pie [GF and Vegan]

Flying Home Blondies

Baker Smurf reached into her handwritten archives and produced these blondies for me.  The original version is likely based on some Googling she did (she is great at using the iPad for recipe research – yay for Mommy!  Pride consumes me) but the source is unknown – sorry! These came out wonderfully gooey and delicious.  I requested butterscotch (not brownie) bars bc butterscotch pudding was the first thing I swallowed, and added PB chips bc peanut butter toast was my final challenge before PEG (food tube) removal.

preheat the oven to 350; grease a 9×13 pan

  • 2 sticks of butter
  • 2 c dark brown sugar
  • 2 large eggs
  • generous splash of vanilla
  • 2 c flour
  • ~1 c peanut butter chips

Melt the butter and sugar together and let them cool a bit.  Beat them together until they’re smooth.  Stir in the eggs, vanilla, and then the flour.  Fold in the chips.  Bake for 25-28 minutes at 350.



327. Cake Batter Bars [Flourless, Gluten Free, Vegan]

Cake Batter Bars| w beans, GF, vegan | Ann Ning Learning How

These aren’t brownies, promise.  They just look dark bc I made them from beans and the only beans I had were a dark rosy color.  I started feeling better last week and was itching to make something in the kitchen and I was craving cake mix bars.  But after careful combing through both pantries I ascertained that we had no cake mixes in the house.  So I figured I’d Google quick and easy blondies and I happened upon a recipe from one of my favorite sources – Chocolate Covered Katie.

I have long resisted the idea of bean baking.  But I tried it this time since it seemed like the lowest hanging fruit and I adapted the recipe to better suit my measuring, lower sugar, and cake-batter(ish) requirements.  If you want the original chocolate chip blondie (with peanut butter) original recipe go to the source here.

Cake Batter Bars [Vegan, Gluten Free, with beans]

Adapted from Chocolate Covered Katie
Preheat oven to 350.  Grease an 8×8 pan.

  • 1 can (~15 oz) beans, drained and rinsed.  (The color of your beans will influence the color of your bars.  That’s why mine are dark and I cannot call them “blondies” in good conscience.)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coconut sugar (or sub brown if you like)
  • big splash of vanilla
  • small splash of almond extract
  • ¼ cup ground flax
  • ¼ c almond butter
  • handful of chocolate chips & palmful of sprinkles

Grind everything (except the chips and sprinkles) in a food processor or high-speed blender until nice and smooth.  Mix in the chips and sprinkles.  Spread into your greased 8×8 pan.  Decorate the top with more chips and  sprinkles if you like.  Bake for about 30 minutes at 350.

J came over later that night to drop off the CSA we’re sharing so I made her sample the goods.  Of course they looked better once my food stylist arranged them for me.


More vegan cake batter fun from CCK:

So Simple:  Cake Batter Ice Cream from CCK || Ann Ning Learning How