Snickerdoodle Blondies {Rebake} (★ ★ ★ ★ ★)

Well, my world has officially exploded.

I'm not even exaggerating.

Now, I'm not saying I'm in a deep pile of ruins and I can't see the light ahead.  

...At least, not today anyway.

But the world I knew...I know.  Is over.  

I live with a bunch of dreamers.  

And just to make sure we're on the same page here:

Dreamer - n. person with exceedingly fantastic ideas and goals who is often plagued with "too much 

talk-ie, but no walk-ie" disease.  They change their minds faster than a college freshman gets drunk, but when they are serious - watch out! Because ain't nobody gonna stop that. It's shear awe-inspiring power.

I am a realist. 

Don't worry, I'll be fair:

Realist - n. person who tends to believe things are "just the way they are" and who strives to live in contentment because even if things aren't as they should be, they know how things will be, and that's pretty comforting. They can complain about circumstances, and yet still be resistant to change. However, I'd challenge you to find someone who one gives better sound advice.

Of course, I am not Webster and these definitions were tainted by my own bias, but I still think they are pretty accurate!  (Please use proper citation if referenced in your research paper...I prefer MLA format).

So when there was the usual unrest and murmurings around here a few months ago, my realist self thought, "Chill.  Remember the talk-ie no walk-ie?  Ya, happens all the time."

Only, this wasn't the "diseased rumblings" time.  Oh, no.

This was the full blown.  Dreamer on a rampage.  Gonna-make-it-happen-time.

[Insert World Explosion]

Boooommmppppaaawwwwssshhhhh!!!!

So what is a girl to do when all that she knows is about to get real foreign, real quick?

Well, rebel of course!  

By rebaking my trusty favorite - Snickerdoodle Blondies.

Because no one else gets to control what I bake, but me!  

And today I bake comfort!

I bake cinnamony!  Brown sugary!  Buttery!  Chewy!

I bake amazing 5 star, solve-all-your-problems bars!

Last time I shared these, I didn't have my wonderful camera and I barely wrote about them at all because I was sick.  So this seemed the most opportune time to present them to you again.  

These. are. incredible.  

One of the few things I have actually given five out of five stars.

Think "snickerdoodle cookie meets always chewy, never dried out goodness."  

I've probably baked these at least six times in the last year.  And that's saying something!  

I'm a food blogger!  

I can't waste my time whipping up something I've already made!

They are just that amazing. 

So now when my new world constists of:

-A best friend who lives in Santa Cruz,

-A family who plans to relocate to Texas or Oregon or Anticoch or Texas again (Make up your minds already!),

-And a 'me' who lives on her own,

At least, I'll still have these blondies.

I'm excited for the changes ahead (as much as any analytical, slightly pessimistic young lady could expect to be), but my goodness, I sure am glad some things stay the same!

Snickerdoodle Blondies
Brilliance by Dozen Flours

• 2 2/3 Cups Flour
• 2 tsp Baking Powder
• 2 Cups Packed Brown Sugar
• 1 Cup (2 Sticks) of Butter, Room Temperature
• 2 Eggs, Room Temperature
• 1 Tbsp Vanilla 
• 2 Tbsp White Sugar
• 2 tsp Cinnamon

Preheat Oven to 350F Degrees
Needed: Greased 9x13in Pan
Makes Approx: 15 Bars

1) Using a sifter, sift flour and baking powder over a medium sized bowl.  Set aside.
2) In another medium sized bowl, beat brown sugar, butter, eggs, and vanilla until well combined.
    About 2 minutes.

3) Slowly add in the flour mixture.  Beat until well combined.

4) In a greased 9x13in pan, spread batter evenly with a spoon or spatula.  Batter will be pretty thick so 

    just keep working it.  

5) Once batter is spread, prepare white sugar and cinnamon mixture.  Sprinkle across the top.

6) Bake at 350F Degrees for 25-30 minutes.  Surface should be dry to touch and sort of "spring" back 

    when done.  

7) Cool bars on rack.  You can cut these when still slightly warm.  

 Save the butter.

Save the sugar.

 Save the world. 

This post was featured here:

         

Cinnamon Roll "Middles" (★ ★ ★ ☆ ☆)

I have a confession.

There was not one ounce of creativity on my part that went into this weeks concoction.  

In fact, these are exact replicas of the Snickerdoodle Donut Muffins that were posted on The Domestic Rebel earlier this year.  

I never intended to change the name...

or even post about them at all.  

I made them on a whim last week when the bestie and I decided to have a BFF day: starting with these and ending with a Moulin Rouge sing-a-long at our local retro theatre, complete with white handkerchief props that were to be waved during I'm sure you can guess what "word" in that pivotal Madonna song.  

These had been in the back of my head since I read that after our dear blogger made these, her family started throwing hissy fits if they were not awaken every Saturday morning by the aroma of piping hot, cinnamon-y goodness wafting through their bedroom doors.  Granted, if she was a mom and these were her kids, I'd say smack some sense into them before it's to late!  But she's the daughter in this situation and these are her parents and brother we are talking about...so it's kind of funny. 

Wouldn't you wonder about a snack that made grown men cry and mothers demand breakfast from their daughters?  

Well, I can tell you that these were pretty. darn. good.  

...and ridiculously easy.  

I feel a little bit ashamed even blogging about it.  

In fact, I was avoiding doing so.  

The first time I made them, I had no camera ready.  My nails were not freshly coiffed.  And the counter was most certainly not cleared.  

I behaved as I would normally on a Saturday morning. 

Fresh out of bed,

Hair mussed,

No make up,

PJs.  

As it should be. 

But after eating them....  game changer.

They taste exactly like the gooey inside of a cinnamon roll.  The middles have always been my favorite part!  How did I discover a way to make cinnamon roll goodness without the dry and crunchy outer layer?!?!  

Okay, reality check.  Once again - not my idea.  Total plagiarism going on here.  

And had this recipe been written in simpler terms, I could have "pinned" it to my Pinterest board and considered my duty to the world - complete.

But no, the directions were so full of exact detail that I had to read each direction four times to thoroughly visualize what I was actually supposed to do.  I didn't go to business school to become a Geometrist, okay! It hurts too much.  

I've always appreciated when bloggers take the time to illustrate each step.  A picture is worth a thousand words, right?  Well, I don't really want to read a thousand words.  I just want clear, concise instructions on how to slice a can of crescent rolls.

So that's what I did for you.  Because you should be able to make these...and give your family addictions...without having your brain explode.

I give you: Cinnamon Roll "Middles:" A Picture Diary.

*Disclaimer: If some of these photos should insult your intelligence please remember I am an equal opportunist baker and cinnamon roll "middles" should to be enjoyed by all regardless of IQ or political affiliation. Thank you.

---------------------------------

Cinnamon Roll "Middles"

Basically Snickerdoodle Donut Muffins by The Domestic Rebel.  But they taste more like cinnamon rolls to me. 

1 Can of Crescent Rolls (Brand/Size doesn't matter)

3 Tbsp Melted Butter

1/2 Cup Sugar

1 Tbsp Cinnamon

1) Preheat oven to 375F degrees.

2) Grease a muffin pan with cooking spray or butter.

3) Roll out dough and separate into 2 sections.  There are 8 triangular pieces (or crescent rolls) per 

    can.  These triangles are attached two by two into rectangular sheets.  There are 4 of these sheets per 

    can. Arrange the dough so there are 2 sections of 2 sheets stacked on top of each other.

4) Cut the stacks in half down the middle so now you have 4 smaller rectangle stacks.

5) Pinch the edges and any perforations on each stack together so the 2 layers become connected. 

6) Cut each of the 4 sections into 4 strips lengthwise.

7) Then cut these strips crosswise to create 8 tiny rectangles from each section.  There should now be 

     32 pieces in total.

8) Roll each section into a ball.

9) Melt 3 Tbsp butter in microwave proof bowl.

10) Measure out 1/2 cup sugar and 1 Tbsp cinnamon and mix thoroughly in a small container.  

11) Coat each rounded piece in butter.  If you have a pastry brush you can use that to help cut out some 

      calories or just dunk the whole thing into the butter dish.  

12) After coating in butter, immediately toss each dough ball into the cinnamon-sugar mixture.  Toss
      the heck out of it.  The more cinnamon-sugary goodness on each piece, the better.

13) Place 4 pieces into each muffin cup, stacking them on top of each other.  Lightly pinch the pieces
       together to help them remain in place and not fall apart after they've been cooked.
14) Fill any empty muffin cups with a little bit of water.
15) Bake for 8-9 minutes.  They are done when the tops no longer look doughy.
16) Let the rolls cool in the pan for a minute before removing.  Since these are in pieces that may not be
      stuck together well, you can flip the muffin pan upside down on a cooling rack to get them out.

And Presto Chango - you have dangerously easy, mega delicious Cinnamon Roll Middles.

And what would cinnamon rolls be without a glass of milk? (Or a shameless plug for The Muppets? How cute is this glass?????)

I totally have a thing for Miss Piggy.  I love her unwavering self confidence.  She, without a doubt, believes she is the most beautiful thing to walk the planet.  I mean, let's face it.  She is a fat pig. It's magnificently inspiring.  Plus, she and Kermit are only like one of Hollywood's most awesome couples!

Okay, back to the task at hand.  Make these.  They are easy.  I took pictures for you.  And they are super yummy. Cinnamon "middles" can be your new favorite Saturday morning snack.

Step aside muffin "tops."

(The baked kind.  Probably not the ones around your hips.  Boo.)

Snickerdoodle Blondies (★ ★ ★ ★ ★)

This week I'm making amends. 

For all of you who came back saying, "That last post was pushing it.  One more off-the-wall idea and I'm done!"

This is for you.

The Snickerdoodle Blondie.

I'm going to cut right to the chase because this recipe is so good there really are no words eloquent or accurate enough to describe all the pure cinnamon, brown-sugary, buttery, chewy goodness that these bars are.  You just need to gawk at them in all their glory. 

Well that...and I'm fighting off a cold and really just need to go to sleep.

But seriously, this is a "go-to."  One of my top five favorite things I have ever made.  And it's so so so so so so easy.

-------------

And now...enjoy the show.  They say a picture is worth a thousand words.  Well, if that is true then this is my wordiest post yet. (Is that even possible?)

I guess that would make this a Double Amends Post.  

Reading and avocado haters - this is my peace offering.  Please love me. 

Make 

the 

camera

love

you.

Yyyaaaaa... 

Treating a snack like a pin-up says it all. 

Photo Credit For: #1, #5, #7

Travis Howland Photography

French Toast Muffins (★ ★ ★ ☆ ☆)

Before I get to the good stuff in this post, I have to rave about this awesome apron my brother and sister got me for Christmas!  Isn't it the cutest thing ever!  I never wear an apron, but now that I have this I can't help but wear one.  If feel like a 1950's, perfectly coiffed housewife.  Sigh.

Okay now on to your regularly scheduled baking entry.  Let the drooling commence.  Although, if you already felt the need to drool over my cupcake apron, I totally understand.

I love french toast!  Especially when it's actually a "Frenched" croissant or covered in apples and whipped cream.  I got the idea for these when our church cafe was trying to get a baking team together.  I knew that if I was going to bring something that it had to be irresistible.  And what's more enticing than french toast?      

I found a recipe that had sort of bread pudding/french toast topping that I just couldn't resist: French Toast Muffins

It called for a loaf of cinnamon bread, so I bought, what I thought was the mother of all cinnamon loaves...Cinnabon.  If we are going by fat and sugar content, it definitely takes the cake.  But if we are going by blissful deliciousness...it fails miserably.  It was just like plain toast with a cinnamon swirl, AND it was dry.  It actually needed butter!  Goodbye calories.  It was worth the try, but I would have done just as well with a generic cinnamon bread and would've been $4 richer.  

Cinnabon Loaf.  Teeny tiny slices.

Thankfully it didn't really matter how wonderful the loaf was since I had to soak the cut up pieces in a bath of eggs and milk.  

The "french toast" topping.  Yummy!

I spooned a little bit of the french toast mix on to the top of each muffin.  Then when they were finished cooking I brushed the tops with a maple syrup and cinnamon glaze.  Sooooo goooood.

I've always loved the size and shape of Starbucks muffins.  So I went to Michael's Craft Store and purchased a large "cone" shaped muffin pan.  It only cooks eight at a time so I had to make several batches, but it was worth it.  I also didn't want to pay for specialized muffin liners so I fashioned these out of parchment paper.  Not my favorite part of the night, but it was doable.  The problem is if you don't spoon the batter perfectly, the little remnants burn and leave ugly marks while the batter is cooking in the oven.  

The tops of these were amazing!  Since the muffins were pretty "long" the bottoms were more dry than I would have liked.  I would suggest adding some pudding or vanilla yogurt to the batter...even using half and half instead of milk if you are feeding these to your friends, but don't plan on eating them yourself...jk, jk.  

Besides adding some vanilla yogurt, next time I would make twice the amount of french toast topping and just shove more down into the middle.  Because if you're eating a french toast muffin for breakfast you obviously aren't too concerned about nutrition so make it count! 

Chipotle Cinnamon Chocolate Cupcakes (★ ★ ★ ☆ ☆)

I'm not sure what in the world possessed me to ever make these cupcakes, but I LOVE food. I love thinking about it, eating it, trying new things...so when I come across an interesting recipe that sounds like it has even a microscopic chance of being a hit - I'll do it.

I've been working in my church cafe for about two years now. I brought these to the first team meeting I ever went to. Actually, I went to a meeting before I was ever actually scheduled...I got some confused looks when I arrived. Thankfully, I was bearing cupcakes to help ease the tension.

Recipe Inspiration.

I found this particular idea from the "Vanilla Garlic" blog. You can check it out here:

Chipotle Cinnamon Chocolate Cupcakes

Yes, I used a chocolate box mix. I've found chocolate mixes to be quite satisfactory. No need to get out an apron and measuring cups when a good pair of scissors will do the job. I went with dark chocolate this time.

Into the batter went cinnamon, chopped up chocolate chips, and chipotle powder.

Here's the interesting part...for those of you weren't "impressed" with the cinnamon-chipotle combination -- there is NO frosting. That's right, just a little dusting. Put a criss-crossed cooling rack on top to make a nice design.

The powder sugar and chipotle dusting is complete.

They were a hit! Mostly because of the interesting combination, everyone wanted to try one. But I think next time I'd go with a cinnamon or caramel icing/frosting. It was missing that little extra sweetness. And not only did the powdered sugar make the cupcake a little "drier" if you didn't eat it carefully, you got a shirt full of sugar while you're trying not to die from powder inhalation. Not an epic way to go. Not at all.