Well the menu is finalized and the recipes are distributed to all the lovely ladies who are helping me bake.
The church event I am in charge of the dessert bar for is this Friday. I am headed out of town on Wednesday for 48 hours – I will arrive back home just a few hours before the actual event so I am grateful for all those who are baking for me!! Let’s hope my plane is on time!
Here is the dessert bar line up – a stellar lineup of yummy bar cookies!
Key Lime Bars – this may be my favorite bar cookie on the menu and the best part is they are even better the second day.
Raspberry Cheesecake Brownies - a yummy combination of chocolate, raspberry and cream cheese. One of my college boys has requested these when I come to visit!!
Blueberry Crumb Bars – I love the subtle lemon flavor in the base of this bar cookie and of course the blueberries are wonderful too!
Chocolate Chip and Toffee Bars – this combination of chocolate and toffee/caramel is amazing! These are yummy and gooey and best served warm and should definitely come with a warning label – may be dangerous to your hips!!
The final addition and today’s recipe is one I found over at my fellow food blogger Lori’s blog – RecipeGirl. Lori called these Snickerdoodle Heaven and if you are a snickerdoodle fan I think you will too. Even if you aren’t a snickerdoodle fan give them a try. Everyone I shared them with loved them and asked for the recipe!
The recipe calls for cinnamon chips. I have only been able to find cinnamon chips at Christmas time. Fortunately for me I had 3 bags in my freezer! They are available to buy on Amazon and I found another source for them here.
I think they would also be great without the chips – maybe even with some butterscotch chips!? If you try it let me know what you think!
Snickerdoodle Blondie
www.RecipeGirl.com
Cookies:
2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature
1 Tbsp. vanilla extract
1 cup cinnamon chips, optional
Topping:
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
pinch of nutmeg
Glaze (optional):
1 cup powdered sugar, sifted
1 tsp. ground cinnamon
¼ cup heavy whipping cream
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.
Makes 20 to 24 bars
Baking Tips:
*You don’t have to use parchment paper in your pan if you don’t have any. You can always just bake them in the pan and then cut them and lift them out. Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board.
*This is a very sweet treat. Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it). Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like.
*If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle.
Adapted from: My Baking Addiction
Popularity: 6% [?]
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Yay! Glad you liked them. They look gorgeous
Yum, yum, yum! Those look so good!
I wish I could go to your church party! If I made I all these desserts at once I would need to have a party to share these yummy treats. Thanks for sharing! Have a good trip!
What a unique recipe! You always have an eye for good recipes. This is a great find.
I have found a great resource for baking supplies and recipes at http://www.preparedpantry.com. They also have a wonderful library of lessons and information. They carry those lovely cinnamon chips, as well.
I have used the Hershey cinnamon chips and they’re ok. A tad waxy for my tastes. I finally got brave enough to ask the people at Great Harvest bread if they’d sell me some of their cinnamon chips in bulk, and they were kind enough to oblige. It was spendy – 7 bucks for 2 pounds – but the quality is a lot better.
My computer printer was very busy this morning. I’ve added them to my
“try” list of recipes. Thanks Leigh Anne. Have a great trip. I also hope the
church event goes great!! Let us know if the women were begging for the reipes.
I am off to make these now! Snickerdoodle cookies are one of my faves. Thanks for the recipe.
Oh yum!! We are BIG snickerdoodle fans in this house, so this is sure to be a hit.
Yummy! Can’t wait!
I love the dessert recipes that you share! I want to try every single one of those bars! They sounds so yummy! I’ve got some baking to do.
I made this last weekend and I am ashamed to say that this pregnant girl and her husband ate the whole pan! They were sooo good!