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17 October 2012

Snickerdoodle Blondie-Cake



All good dinners made out of sadness also need dessert right? ;) I know, I know...perk up...But you see Ninja just happens to be one of my major soft spots. And I think it is always worse with a pet- they look extra sad when they are in pain  :( and you just want to do everything to make it go away! Give me a few more days- and I promise not to be debbie downer, or bitter betty or sad sally ;) I have worked too long with children...

Luckily I had a recipe up my sleeve. I actually made this recipe over the weekend for the hubby so his sweet tooth would not need to rely only on my fluffy, chocolate fudge cookies-- since he's prone to being "chocolated out." I do not think I will ever let him live that down! :) Since I know that the hubby does not have the same love for chocolate that I do- I am constantly in the search for dessert recipes that do not involve chocolate and seem interesting to me. But since I have such a huge bias- this is no easy task!

I stumbled upon these snickerdoodle blondies. However, after making them- because apparently, I just have that weird touch- my "blondies" came out more like cake. I tried to think of a cute name that combines the two (ie. cookies + brownies = brookies) but when you combine brownie or blondie with cake, you either get blake or brake...ummm....fail. So Brownie-cake it was. I have to say, even though I am not a fan of anything that does not have chocolate. I thought these were pretty darn yummy. I think the hubby was a big fan- because I made a whole 9x13 dish of these on sunday...and its now wednesday and they are almost done :)






SNICKERDOODLE BLONDIE-CAKE

INGREDIENTS
 Preheat Oven to 350F degrees

2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
2 stick of butter, softened
2 c. brown sugar
2 eggs, room temperature
1 tbsp. vanilla
2 tbsp. white sugar
2 tsp. cinnamon

DIRECTIONS

Whisk together flour, baking soda, and salt- set aside. In mixer, fitted with paddle attachment, cream butter and sugar for 5 minutes- until fluffy. Then add, one egg at a time and vanilla. Add dry mixture, slowly, and mix in until just incorporated. Grease a 9x13 pan (I usually save the butter wrapper and use the remainder to grease the pan). Spread batter in pan. In a small bowl mix together white sugar and cinnamon. Sprinkle the sugar/cinnamon mixture evenly over batter. Bake for 25-30 minutes. Cut into small squares once cool and serve.

Enjoy,
Chika



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