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Monday, February 22, 2010

Snickerdoodle Blondies

I got this recipe from another one of the blogs I frequent recipegirl and to say that they are amazing is an understatement. I think you have to be a fan of Snickerdoodles, but if you are you will love these bars. I am a big fan of blondies, they just taste amazing, but add the snickerdoodle to the blondie and you have something close to perfection. I hope you enjoy this masterpiece!

2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature
1 Tbsp. vanilla extract
1 cup cinnamon chips, optional

2 Tbsp. granulated sugar
1 tsp. ground cinnamon
pinch of nutmeg

Glaze (optional):
1 cup powdered sugar, sifted
1 tsp. ground cinnamon
¼ cup heavy whipping cream
1 tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.

Makes 20 to 24 bars

Wednesday, February 17, 2010


This recipe is one I got from Kevin's cousins wife. Tiffany is an amazing cook, who does amazing things with whole grain food and all things healthy. My husband loves granola, and I have tried numerous recipes in the past that require you cook the granola for over an hour, and it's labor and time intensive. But when I tried this recipe, I learned that making granola can be fast, and easy. In less than a half hour you can have a large batch of amazing homemade granola. It's a great way to use up your food storage oats, and it's pretty cheap to make. I hope you enjoy it as much as we have, I can't seem to make it fast enough for my family, they love it!

6 cups rolled oats (old fashioned not quick oats)
1/4 c. Sunflower seeds
1/2 c. Brown Sugar
1/3 c. Sesame Seeds
1 c. unsweetened flaked coconut
1 c. chopped nuts (pecans, cashews, almonds)

1/2 c. Oil
1/3 c. Honey
2 tsp. Vanilla

1/2 c. Dried Fruit (rasins, cranberries, dates)

Mix the first 6 ingredients in a large bowl until well mixed, then add the next 3 ingredients and mix until everything is well coated. The mixture will not be super wet, but it also should not be dry either. Once it's coated well, spread the mixture out onto a large cookie sheet. Bake at 350 for 20 minutes, then mix in the dried fruit and bake for 5 minutes more. Remove from oven and allow granola to cool, then place in an air tight container to store.

Tuesday, February 16, 2010

Oatmeal Fudge Bars

We received some of these delicious bar cookies for Christmas from a friend.
In preparation for my sons upcoming baptism I've been baking and freezing treats,
these made the list. Thought I better share.

Cookie Batter:
1 1/2 cups of butter (softened)
3 cups brown sugar
3 eggs
1 1/2 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
6 cups oats
Mix all together and press a thin bottom layer on a well greased cookie sheet. Save the rest for the top.

1 package of semi-sweet chocolate chips
1 can of eagle sweet-condensed milk
3 tbsp. butter
2 tsp. vanilla
1/4 tsp. salt
Melt all together and spread over the top of the thin layer of cookie dough.

Press cookie batter droplets and lay over the fudge layer.

Bake at 350 degrees for 15-20 minutes.