To frost or not to frost?

My daughter and I were looking for something interesting to bake last weekend and came upon a recipe for blondies. Not just any blondies…pumpkin blondies.

Now it’s not often that we bake things that don’t list chocolate as one of the top ingredients, but these looked and sounded so great that we decided to take the leap.

We found the recipe in this month’s issue of Mixing Bowl Magazine.

My husband happened to call during the decision-making phase and I told him that we were baking, and the recipe we had picked. “What’s in them?” he asked. I told him that besides pumpkin, there were white chocolate chips and coconut, and he interrupted me. “White chocolate chips? Sounds gross,” he decided. “Don’t save me any.”
(Note: Never ask my husband his opinion about anything if you don’t really want it). 🙂

Well, we made them anyway, of course, and they were excellent. I thought a little maple frosting would kick these up a notch (I mean really; what isn’t better in life with a little frosting on top? I ask you), but my daughter didn’t agree.

We compromised by frosting half of them with some maple cream cheese whoopie pie filling that I’d made, and left half unadorned.

Well, they turned out great! We’ll definitely make these again. Our compromise on the frosting issue is this: next time, we’ll make a maple glaze and drizzle it over the bars.