Sunday, September 13, 2009

Snickerdoodle Blondies

I was in the mood for a cinnamon-sugar cookie, but in a bar form... and in entered these blondies. The last time I baked blondies was 8 years ago and they turned out dry and crumbly. But today's cravings made me try my hand at it again... and boy were these great. I really liked this since it required no special ingredients- all items I have in my pantry. The warm, cinnamon-brown sugar aroma filled our kitchen, and they were moist, soft, and incredibly delicious. This recipe is a great base recipe- I am thinking of omitting the cinnamon and adding chopped macadamia nuts with some lime zest, or you can add chocolate chunks and shredded coconuts, or Craisins/White Chocolate chips/Orange zest (thanks Cathy!), etc. Looking forward to trying some great combinations! We topped off the warm blondies with a scoop of vanilla bean ice cream- a great pair.

Cinnamon Sugar for coating (about 1/3 cup), divided
2 cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
Pinch of salt
¼ tsp freshly grated nutmeg
¾ tsp cream of tartar
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese (I used cream cheese)
2 eggs
1 tsp vanilla extract

1. Preheat oven to 350 degrees.
2. Butter a 13x9-inch pan.
3. Sprinkle half of the cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.
4. In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tartar.
5. Using a stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl.
6. Add the Mascarpone cheese and beat until fully incorporated.
7. Add eggs, one at a time, scraping down the bowl after each addition.
8. Add the vanilla and beat for another 30 seconds.’
9. On low speed add the sifted flour mixture. Mix until fully incorporated.
10. Spread mixture evenly into prepared pan. (This was a thick and sticky batter- I found it easier to wet my hands and push the batter down evenly into the pan.)
11. Sprinkle more cinnamon sugar on top of the batter.
12. Bake for 20-25 minutes. (I baked for 25 minutes.)
13. Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve.

Source: Culinary Concoctions by Peabody


Joelen said...

What a great recipe! I'm going to have to add it to my baking list this fall!

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