Cinnamon Blondies

A flavorful ribbon of cinnamon sugar running through tender vanilla blondies, frosted with whipped buttercream. A new favorite!

Cinnamon Blondies

          Cinnamon Blondies 1        Cinnamon Blondies 2

Blondies:
1 cup butter, melted
1 cup sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt

Filling:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup vanilla chips

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and brown sugar. Mix in eggs one at a time, and stir in vanilla. Add flour, baking powder, and salt; mix just until combined. In small bowl, stir together sugar, brown sugar, and cinnamon for the filling. Spread half the batter (about 2 cups) in prepared pan. Sprinkle cinnamon sugar filling over batter. Sprinkle vanilla chips over cinnamon sugar, press down gently. Drop remaining batter by scoopfuls over the top and gently spread (I used my fingers sprayed with nonstick spray, it takes a minute with patience but it works). Bake 30-32 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

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Three Years Ago: Raspberry Chocolate Chip Muffins Raspberry Chocolate Chip Muffins

Four Years Ago: Cinnamon Streusel Muffins Cinnamon Streusel Muffins

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Homemade Graham Crackers

Grab a glass of milk and let’s get dipping!

Homemade Graham Crackers

1½ cups flour
1 cup whole wheat flour (I used Bob’s Red Mill whole wheat graham flour)
1/2 cup dark brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 cup cold butter, cubed
1/4 cup honey
1/4 cup water

Preheat oven to 350°. In large bowl, stir together flour, whole wheat flour, dark brown sugar, salt, cinnamon, and baking soda. Cut in butter until mixture is crumbly. Add honey and water and mix until dough comes together (can use a mixer or food processor). Form dough into a disc, roll out on lightly floured surface (between two pieces of wax or parchment paper works well) to about 1/4″ thickness. Cut into crackers (with pizza cutter) or shapes (with cookie cutters). Place on silpat or parchment lined baking sheet. Bake for 14-15 minutes. For fun, melt about 3/4 cup chocolate chips over a double boiler with a little shortening, dip crackers, and lay on parchment or wax paper to set up. While chocolate is still soft, sprinkle with toffee bits or sprinkles.

Homemade Graham Crackers 2

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Single Serve Cinnamon Coffee Cake

Making a single serving is a good idea for me because I cannot be left alone with baked goods. If I make a whole coffee cake, chances are I will eat a whole coffee cake. So, one serving, it’s gone, no willpower needed. Ü

Single Serve Cinnamon Coffee Cake

Cinnamon Streusel Topping:
2 Tbl flour
1 Tbl brown sugar
1/2 tsp cinnamon
1 Tbl butter, softened

In a small bowl, mix together flour, brown sugar, and cinnamon. Mix in butter with a fork until crumbly. Set aside.

Cake:
1 Tbl butter, softened
2 Tbl sugar
1/2 of 1 beaten egg (approx 2 Tbl)
2 Tbl sour cream
drop vanilla
1/4 cup flour
1/8 tsp baking powder

In a mug, mix butter and sugar. Stir in egg (save the other half an egg for your coffee cake tomorrow!), sour cream, and vanilla. Add flour and baking powder and mix just until combined. Pour streusel topping mixture over cake batter. Microwave for 1 minutes, then at 10 second intervals until done; about 1:20 to 1:30 is about right. Cake will be hot! Stir lightly with a fork to let some heat out and distribute the streusel.

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Drizzled Soft Ginger Cookies

It’s cookie time! Time to make all kinds of cookies, make up beautiful plates to give to others, and bring smiles! These soft ginger cookies have great flavor right out of the oven or drizzle with a little white chocolate or white chips. In the picture, that is one of my favorite Christmas decorations, my Santa candy dish made for me by my sister Candace. It just wouldn’t be Christmas at our house without Santa on the kitchen counter filled with red and green peanut and peanut butter M&Ms!

Drizzled Soft Ginger Cookies

2¼ cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cardamom
3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbl water
1/4 cup molasses
sugar (for rolling)

1/3-1/2 cup white melting wafers or white chips

In medium bowl, stir together flour, baking soda, salt, ginger, cinnamon cloves, and cardamom; set aside. In large bowl with electric mixer, cream butter and sugar. Add egg, water, and molasses; mix well. Add dry ingredients and mix until well combined. Refrigerate for 1 hour.

Preheat oven to 350°. Remove dough from fridge. Scoop into small balls (approx 1″, can make bigger), roll in sugar, and place on baking sheet about 2″ apart. Bake 8-9 minutes. Cool on baking sheet 5 minutes then remove to cooling rack. Makes approx 4 dozen (a few more than that, I ate some and lost track).

The cookies are delicious as is but to make them a little more special, drizzle with white chocolate or white melting wafers. Melt 1/3 – 1/2 cup chips in microwave with a little shortening on 50% power at 15 second intervals stirring in between. Pour into plastic baggie, snip small hole in one corner and drizzle, let set up. Store in airtight container.

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Three Years Ago: White Chocolate Cherry Shortbread Cookies White Chocolate Cherry Shortbread Cookies

Glazed Apple Crumb Cake

A delicious moist little snack cake. Glazed Apple Crumb Cake from layersofhappiness.com.

Glazed Apple Crumb Cake

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
2 tsp cinnamon
1/4 tsp salt
1/4 cup butter, cold

Cake:
1½ cups flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup oil
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 egg white
1 tsp vanilla
1 large apple, peeled, cored, and diced
1/2 cup chopped walnuts

Warm Vanilla Glaze:
1½ Tbl butter, melted
1½ Tbl brown sugar
1½ Tbl sugar
1½ Tbl milk
1/4 tsp vanilla
3/4 cup powdered sugar

Preheat oven to 350°. Make topping by mixing flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly, set aside.

For the cake batter, in large bowl stir together flour baking soda, cinnamon, nutmeg, and salt. In a medium bowl whisk together oil, brown sugar, sugar, egg, egg white, and vanilla. Stir liquid mixture into dry ingredients just until combined. Fold in apple and walnuts. Spread cake batter in well sprayed 9″x9″ baking pan. Sprinkle crumb topping evenly over cake batter, press down. Bake 30-35 minutes, until done in center.

For the glaze, in small bowl, whisk together melted butter, brown sugar, sugar, milk, and vanilla. Add powdered sugar and whisk until just combined. Drizzle over cake. Enjoy cake warm or room temperature.

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Cinnamon Sugar Sheet Cake

Cinnamon Sugar Sheet Cake…say that five times fast! It’s my daughter Rachel’s birthday and she is far away from me in another state. The only way I know to feel better about that situation (without getting on a plane), is to bake a cake.

Cinnamon Sugar Sheet Cake

Cake:
1 cup butter
1 cup water
2 cups sugar
2¼ cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375°, spray 12’x17″ sheet pan. In large microwave proof bowl, heat butter and water for about 2½-3 minutes on 50% power in the microwave; whisk until butter is melted. Add sugar, flour, baking soda, cinnamon, salt, and nutmeg; whisk until smooth. Add eggs, vanilla, and sour cream. Whisk until well combined and smooth batter. Pour batter into prepared pan. Bake 20-25 minutes, test center with pick. Make frosting right before cake is baked.

Frosting:
1/2 cup butter
6 Tbl milk
4 cups powdered sugar
1 tsp vanilla
cinnamon sugar
crystal sugar

In saucepan, heat butter and milk to melt butter and just after mixture starts to boil remove from heat. Whisk in powdered sugar and vanilla. Spread evenly over warm cake. Sprinkle cinnamon sugar and crystal sugar evenly over frosting. Garnish with chopped pecans, walnuts, sprinkles, white chocolate curls, if desired.

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Three Years Ago: Pumpkin Spice Cake Pumpkin Spice Cake with Maple Buttercream

Pumpkin Milk Chocolate Blondies

One of my favorite treats in the whole wide world! I am a dark chocolate fan, I will choose dark chocolate everyday over milk chocolate. But, there is something about the creamy, smooth subtlety of milk chocolate with pumpkin that works so well. Don’t get me wrong, I would totally jump in and eat my share if this recipe were made with semi-sweet or dark chocolate. I am always willing and ready to do my part! Happy October!

Pumpkin Milk Chocolate Blondies

Pumpkin Milk Chocolate Blondies 2

1/2 cup butter, room temp
1/2 cup unsweetened applesauce, room temp
1 Tbl oil
1¼ cups sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 (11.5oz) bag milk chocolate chips, divided

Preheat oven to 350°. Line 9″x13″ baking pan with foil, leaving overhang on each end. Spray with non-stick spray.

In large bowl with electric mixer, cream butter, applesauce, oil, and sugar. Add egg, vanilla, and pumpkin; mix well. Add Flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; mix just until combined. Stir in milk chocolate chips, reserving 1/2 cup. Spread batter evenly in prepared pan. Sprinkle reserved milk chocolate chips evenly over top of batter, gently press down a bit. Bake 30 minutes. Cool completely. Lift blondies out of pan using foil to grab onto as handles. Place on cutting board, peel foil away from blondies and cut into 24 squares. Using applesauce instead of all butter reduces the calories per blondie from 225 to 190, so have another!

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Soft & Thick Snickerdoodles

It is Sunday afternoon and I have a hankerin’ for a cookie. To Pinterest I go and find this cookie from sallysbakingaddition.com. A little twist on the good ol’ favorite…the snickerdoodle.

Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles 2

Cookie Dough:
1 cup butter, softened
1 ¹/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
2½ tsp cinnamon
1/2 tsp salt

Cinnamon Sugar Topping:
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 375°. With electric mixer, cream butter and sugar. Mix in egg and vanilla. Stir together flour cream of tartar, baking soda, cinnamon, and salt. Add dry ingredients to creamed mixture and mix thoroughly, dough will be thick. In a bowl, stir together cinnamon sugar topping. Drop scoops of cookie dough into cinnamon sugar topping, roll to coat, and place on silpat or parchment lined cookie sheet. Bake for 11-12 minutes (I prefer 11 minutes). Press down slightly as they come from the oven if you need to (I didn’t need to, they are supposed to be thick). Makes about 2 dozen.

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Peanut Butter Cinnamon Rolls

A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!

Peanut Butter Cinnamon Rolls

Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix sugar, brown sugar, and cinnamon together in small bowl.

Roll out dough to 24″×8″ rectangle.  Spread softened butter over dough and sprinkle cinnamon sugar filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan.  Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with peanut butter cream frosting.

Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
milk

Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency.  Spread over cinnamon rolls as they come from the oven.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9’x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.