CINNAMON BLONDIES
Cinnamon blondies are a snickerdoodle and a blondie bar mashed together. This dessert is quick and easy!
Provided by Christy Denney
Categories All Recipes Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F and grease an 8-inch baking dish. Cream butter and brown sugar until light and fluffy. Beat in the vanilla. Beat in the egg. In another bowl, whisk together flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread into the prepared pan.
- Mix topping ingredients; sprinkle over top. Bake until set and golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Cut into bars.
CINNAMON SWIRL BLONDIE
I love cinnamon and specially in cakes. Always on the look out for new variations where I can bake with cinnamon. These little goodies are awesome.
Provided by Myfoodpassion
Categories Bar Cookie
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F Grease an 8x8" baking pan.
- Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt.
- Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt.
- In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth.
- Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined.
- Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl.
- Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together.
- Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.
CINNAMON FLAPJACKS
Steps:
- In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown., Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.
Nutrition Facts : Calories 501 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1032mg sodium, Carbohydrate 106g carbohydrate (62g sugars, Fiber 1g fiber), Protein 5g protein.
EASY BLONDIES
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12-16 pieces
Number Of Ingredients 8
Steps:
- Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
- Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
- Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CINNAMON CASHEW FLAPJACKS
Whip up a batch of these chewy, oaty flapjacks, packed with nuts, seeds and desiccated coconut - perfect as a afternoon pick-me-up
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Snack, Treat
Time 55m
Yield Makes 15
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.
- Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares - don't remove from the tin yet as they won't hold together until they are cold. Will keep in a sealed container for a couple of days.
Nutrition Facts : Calories 282 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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- In a large mixing bowl whisk together the butter and brown sugar. Add the eggs, yolk, and vanilla extract and mix well.
- In a separate bowl stir together the baking powder, salt, cinnamon, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Do not over mix.
- Pour the batter into your prepared pan. Make the cinnamon sugar by combining the sugar and cinnamon. Drop large spoonfuls of cinnamon sugar on top of the blondie batter. Use a butter knife to create big swirls.
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