They say that imitation is the sincerest form of flattery, and this recipe is living proof. The instant I saw it gracing the web pages over at Brown-Eyed Baker I had to make it. No question, these cinnamon-sugar goodies were paying a visit to my kitchen faster than you can say “Brit-Lit homework can wait!”
Did I mention that I’m taking British Literature now? It’s so much more fun than the math and computer classes that I finished a few weeks ago. I’ve always been a reader, so having it be the main component of a class suits me perfectly. In fact, thanks to a boatload of AP credits, it’s been a while since I’ve gotten to take an English class. Something tells me that you’ve already caught onto the fact that I’m a bit of a geek, so it should come as no surprise to you that I’ve missed taking English classes, especially Brit-Lit.
I have a soft spot in my heart for all things England; probably thanks to my childhood spent watching "Sense & Sensibility" and the BBC mini-series version of "Pride & Prejudice" instead of Pokemon like a normal child. Beyond having the entire works of Jane Austen practically memorized, I'm guaranteed to fall head-over-heels in love with any sort of mini-series like "North & South" (the one based on the Elizabeth Gaskell novel about industrial England, not the one about the Civil War) or a good murder mystery like the truly superb David Suchet "Poirot" series. Add to that such freaking hilarious comedy shows like "The Vicar of Dibley" and the sci-fi awesomeness that is "Dr. Who" and you've got a big ol' box of my favorite things.
I can understand if the period pieces aren’t your thing, but I must insist that if you haven’t seen “Dr. Who” you simply must give it a try. Your life will never be the same.
It's the awesomest show in the history of awesomeness.
All gushing aside, Snickerdoodle Blondies are the perfect treat to munch on while you watch your favorite flick. Here’s how to make ‘em.
First, combine flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
I seriously can’t get enough cinnamon. I’m beginning to worry that it has latent addictive powers.
In another, larger bowl, blend together butter and brown sugar until light and fluffy.
You can also use margarine if you’re out of butter, like moi.
Once that’s all mixed, add two eggs, one by one, blending after each.
This is egg number two.
After the eggs, add some vanilla.
A generous amount works best, I think.
Blend it all up and then start adding the dry ingredients and stir until just combined.
It’s best to blend the dry ingredients in gradually.
Spread it all in a large baking dish.
This shot is both visually interesting and serves to conceal my messy batter-spreading.
Before you throw that in the oven, it’s time for even more cinnamon! In a small bowl, mix cinnamon and regular sugar.
This recipe is cinnamon heaven, plain and simple.
Liberally sprinkle that mixture over the batter.
I used about double the amount of cinnamon-sugar that the recipe calls for.
Toss it in the oven for about 30 minutes and you’ve got a pan of warm, spicy, yum-osity the likes of which you’ve never seen, even in your Regency England dreams.
Recipe from “Snickerdoodle Blondies” by Brown-Eyed Baker
2 2/3 cups all-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 cups packed Brown Sugar
1 cup (8 ounces) Unsalted Butter, at room temperature
1 tablespoon Vanilla Extract
2 tablespoons Granulated Sugar
2 teaspoons Cinnamon
Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan and set aside.
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside. Beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, and then the vanilla, beating until thoroughly combined. Gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated. Spread the dough evenly into a pan.
Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter. Bake for 25-30 minutes. Cool completely before cutting.