Wednesday, June 17, 2009

Yummy Goodness From Your Staples

No, not the ones found in your desk drawer… the ones in your pantry.

When cinnamon blondies at A Southern Grace appeared on my computer screen and I read how simple the recipe, I just had to make them myself. 

After all, who doesn’t love the aroma and taste of cinnamon.  It is just one of those spices that provides such a pleasant sensory experience and feeling of hominess.  Not only that, but these blondies can be whipped up any time since they consist of the basic staples that stock our pantries at all times – well maybe except for the cinnamon chips; but those are optional anyway.  (Come to think of it though, why would you even consider leaving out the chips?!)

After making one batch and they almost completely disappeared as soon as my guy walked in the door, I decided to check out a couple of other sources for another batch.

In addition to Grace’s Cinnamon Lover’s Snickerdoodle Blondies recipe, Maria's and Julia's recipes also provided inspiration for my own. 

Serve these up Plain, with a cold glass of milk; or Fancy with a dollop of whipped cream, or (even better) a scoop of vanilla bean ice cream… MMMM. 

102_2641(yeah, poor picture quality; but not much you can do with a point-and-click)

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Cinnamon Chip Snickerdoodle Blondies

2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
1 teaspoon cinnamon
2 cups brown sugar, packed
1 cup unsalted butter, softened
2 eggs, at room temperature
1 tablespoon vanilla
2 1/3 cups cinnamon chips
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9x13-inch pan. Sift together the flour, baking powder, salt, and cinnamon; set aside. In a large bowl, cream together the butter and brown sugar; beat in the eggs (one at a time) and vanilla until smooth.

Slowly add the flour mixture and mix until well-blended. Stir in the cinnamon chips. Spread the batter evenly onto the prepared pan.

Combine the sugar and cinnamon in a small bowl and evenly sprinkle the mixture over the top of the batter.

Bake 25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife. Makes about 30, depending on how cut.

 

Happy eating!

Iva

1 comment:

Pam said...

I bookmarked those when I first saw them. Yum!