snickerdoodle blondies

Sorry for the late post. It has been a whirl wind week of homework and time with friends and my boyfriend. Yesterday would have been update day but I had three classes, a club meeting. Plus a trip to the trift store and a movie night with friends. I have to say I may be buying all of my books at the salvation army from now on. I got Georgianna the Duchess of Devonshire, The other Boelyn Girl, and pride and prejudice for $4.00. I'm covered on books at least until christmas.

As far as the world of baking goes, a craving hit me the other day. I needed something cakey and sweet ASAP. As I flipped through the recipe roladex in my head I started thinking about blondies. They would be perfect they were quick, simple, and comforting. With fall coming on I've been wanting to celebrate the season so a cinnamon sugar topping would be perfect. What could be better tahn a moist warm cinnamony blondie with a tall glass of milk.


Snickerdoodle Blondies
adapted from Dozen Flours

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together butter and brown sugar until fluffy. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan. Combine the granulated sugar, cinnamon, and nutmeg. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until a toothpick comes out clean. Cool before cutting. Makes 20-24 bars. Enjoy with a tall glass of milk or a scoop of ice cream.