Snickerdoodle Blondies…*
…cinnamon, spice & everything nice
I’ve come to realize most of my go-to recipes involve one of two ingredients: chocolate or peanut butter. Although these are my favorite things inthe whole wide world, I’ve finally come to the conclusion that not everyone feels the same way as I do. As hard as it was, I promised myself (and a handful of my friends) that I would venture outside of the PB & C world I’ve been living in, and explore new flavors and combinations that appeal to the non-chocoholics. With that, I decided to start with something simple—something that uses common household ingredients and is pleasing to all. Snickerdoodles seemed to fit the bill perfectly, and when I found the Baker Chick’s recipe for blondies, I was intrigued. Not long after, I discovered that I have a love-hate relationship with these cookies. I love their simplicity and deliciousness, but just like most desserts, once I start, I can’t stop. I hate how addicting they are. But I’m not sorry enough to regret the absurd amount of them I consumed. They. Were. Amazing. And I enjoyed every last bite. Next time, I think I’ll serve these bars straight out-of-the-oven with a scoop of vanilla bean ice cream :) Deeeelish!
…cinnamon, spice & everything nice
I’ve come to realize most of my go-to recipes involve one of two ingredients: chocolate or peanut butter. Although these are my favorite things inthe whole wide world, I’ve finally come to the conclusion that not everyone feels the same way as I do. As hard as it was, I promised myself (and a handful of my friends) that I would venture outside of the PB & C world I’ve been living in, and explore new flavors and combinations that appeal to the non-chocoholics. With that, I decided to start with something simple—something that uses common household ingredients and is pleasing to all. Snickerdoodles seemed to fit the bill perfectly, and when I found the Baker Chick’s recipe for blondies, I was intrigued. Not long after, I discovered that I have a love-hate relationship with these cookies. I love their simplicity and deliciousness, but just like most desserts, once I start, I can’t stop. I hate how addicting they are. But I’m not sorry enough to regret the absurd amount of them I consumed. They. Were. Amazing. And I enjoyed every last bite. Next time, I think I’ll serve these bars straight out-of-the-oven with a scoop of vanilla bean ice cream :) Deeeelish!
Crispy edges. Chewy centers. Cinnamon and sugar galore! Yes please :)
The Ingredients…*
(Recipe by The Baker Chick)
For the Blondies:
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
For the Topping:
2 tablespoons granulated sugar
2 teaspoons cinnamon
(Recipe by The Baker Chick)
For the Blondies:
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
For the Topping:
2 tablespoons granulated sugar
2 teaspoons cinnamon
The Instructions…*
(Yields 24 blondies)
(1) Preheat the oven to 350° F. Lightly grease a 9×13-inch baking pan; set aside
(2) Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside
(3) Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes
(4) Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined
(5) On low speed, gradually add the flour mixture until just combined
(Yields 24 blondies)
(1) Preheat the oven to 350° F. Lightly grease a 9×13-inch baking pan; set aside
(2) Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside
(3) Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes
(4) Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined
(5) On low speed, gradually add the flour mixture until just combined
(6) Spread the dough evenly into the pan; combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter
(7) Bake for 25-30 minutes or until the surface springs back when gently pressed; cool completely before cutting
(*) Store in an airtight container at room temperature; Enjoy! :)