Throw-Back Thursday: Play Holiday Floor Scramble and Christmas Clue, Revive the Holiday Shadow-Puppet Theatre and Make Butterbeer Blondies

Advent Day 18 Throw-Back Thursday Play Holiday Floor Scramble and Christmas Clue Holiday Shadow Puppet Theatre Butterbeer Blondies

Throw-Back Thursday
Play Holiday Floor Scramble and Christmas Clue, Revive the Holiday Shadow-Puppet Theatre and Make Butterbeer Blondies

Today, we are revisiting ALL of the homemade classics.

We’ll be playing with our Holiday Floor  Scramble and our Christmas Clue Board Games.

We’ll get out our Holiday Shadow Puppet Theatre and Christmas Shadow Puppets and improvise a new story!

And we’ll make everybody’s favourite Butterbeer Blondies!

Floor Scramble Image Christmas Clue

DIY Holiday Puppets and Shadow Theatre

Here’s a re-print of the recipe…


Butter Beer Blondies

Servings: 16 Squares
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1 c packed dark brown sugar
  • 1/2 c butter
  • 1 egg whisked slightly
  • OPTIONAL: 2 tsp rum or cognac
  • 1 tsp vanilla
  • 1 c all purpose flour
  • 1/2 c butterscotch chips*
  • 1/2 c toffee bits or crushed Heath/Scor bars**The above butterscotch chips and toffee bits may be substituted with 1 c chocolate chips if you're in a jam
  • Optional: Whipped Cream & a dash of yellow food colouring for topping

Instructions

  • Preheat the oven to 350.
  • Spray an 8×8 in baking pan with baking spray or grease with a butter wrapper. You might also line it with a gently buttered square of parchment.
  • In a saucepan, melt butter and sugar over medium heat.
  • When the mixture is smooth, set aside and cool for a few minutes. [Transfer to a different bowl if you are in a hurry.]
  • Add egg, optional alcohol, and vanilla and stir until just combined.
  • Stir flour, chips, and toffee into the batter.
  • Spread batter into the pan.
  • Bake for 22-26 minutes, or until a butter knife or wooden skewer in the centre comes out fairly clean, barring the melted chips. Note: The Blondies will still be gooey!
  • After 15 minutes of cooling, slice the blondies in the pan. Again, the Blondies will still be gooey, but they’ll firm up over time.
  • Continue to cool for at least another 20 minutes.
  • Serve slightly warm and gooey or cooled completely and firm.
  • OPTIONAL: For a “foamy look,” add a dollop of fresh whipped cream mixed with slight a tint of yellow colouring if so desired.

Notes

Recipe may be doubled and baked in a 9x16 pan

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