Snickerdoodle Blondies

 Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

My last baking post was making Blondies, so I couldn't help but give Snickerdoodle Blondies a try, even if I don't know what Snickerdoodles are.

Let's get baking!

Ingredients:

227 g unsalted butter - melted and cooled until no longer warm to the touch

400 g granulated sugar

2 tbsp milk

2 large eggs

1/2 tsp vanilla extract (optional)

345 g plain flour

1 tsp baking powder

1/2 tsp cream of tartar

3/4 tsp salt

Topping:

3 tbsp granulated sugar

1 1/2 tsp ground cinnamon

Start off by preheating your oven to 175C/350F and then grease and flour or line with baking parchment a 13x9 pan, then set aside.

In a large bowl, combine the melted butter, sugar and milk, and stir well.

Next add in the eggs and the vanilla extract if using and stir until combined.

In a separate bowl, combine the flour, baking powder, cream of tartar and salt.

Stir the dry ingredients into the butter mixture until combined.

Next spread the batter evenly into your prepared pan and move on to preparing the topping.

In a small bowl, whisk together the granulated sugar and the ground cinnamon.

Sprinkle the sugar and cinnamon mixture over the blondie batter. Pop into the oven and bake for 25-28 minutes, or until a toothpick comes out clean or with moist crumbs when inserted into the middle.

Allow to cool and once cooled, cut into squares and enjoy.

This is another easy to follow recipe and this is a loved recipe and bake for both myself and Skye, they're are all the goodness of blondies, with the added flavour of cinnamon sugar. I've baked these a few times now and they always go down well, I've barely cut them into squares, when Skye has already got her hands on one or two of them. These also really remind me of the cinnamon sugar pretzels I like to buy from a pretzel place when I'm shopping, I'm also considering adding them to my Christmas bakes as I love cinnamon and cinnamon and Christmas pretty much go hand in hand.

If you would like to check out and follow the original recipe, the head over to Snickerdoodle Blondies from Sugar Spun Run. I have a long list of recipes I'd love to try from this website and I can't wait to do so.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Blondies (White Chocolate Brownies)

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

Can't believe it's close to 5 months since I last shared a baking post with you, these were a first for me to bake. They were a joint baking effort with Skye for something for us to do while we were stuck in the house.

Let's get baking!

Ingredients:

225 g white chocolate

226 g butter

300 g sugar

1 tsp vanilla extract

2 eggs

1/2 tsp salt

282 g plain flour

100 g white chocolate (for drizzling, optional)

Start off by pre-heating the oven to 175C/350F and line a square pan with baking parchment.

Next melt the butter and chocolate in a bowl over a bain-marie, you can also do this in the microwave, but I always prefer to do it over a bain-marie as I can see how it's looking.

Next stir in the sugar and vanilla extract, until combined. For this I placed the chocolate and butter mixture into a larger bowl.

 

Now time to add the eggs and stir well, I always add my eggs one at a time, stir well and add the next.

Sprinkle salt over the batter and mix well until combined.

Now it's time for the flour, gradually add the flour and stir until it's all combined, keep repeating the process until all the flour is gone and combined into the batter.

Next spread the mixture into your baking pan and bake for 40-45 minutes, to check your bake, insert a toothpick into the center and when removed it should be clean, with a few crumbs - no wet batter.

Once baked, allow to cool, and cut into slices. Drizzle the (optional) white chocolate over the top and allow to set.

Now you're ready to tuck in with either a nice cup of tea or a nice cold glass of milk.

This recipe is really easy to follow, I absolutely love this recipe and will definitely be making them again. They are divine and very moreish, I'd never tried Blondie's before so didn't know what to expect them to taste like, but I will honestly say that I'd happily eat these over normal brownies any day. They were a lot more lighter than regular brownies and even had a fudgy texture to them.

I have so many new bakes to share with you as well as bakes that I'm wanting to try, but a majority of them need light brown sugar, which right now I'm finding it difficult to find as everyone seems to be baking, due to being stuck at home. Hopefully I won't be waiting much longer to find all the ingredients and share them with you.

If you would like to check out and follow the original recipe, the head over to White Chocolate Brownies (Blondies) from Sugar Spun Run.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye