On top of getting settled, wedding chaos (40 days WHAT), Kevin’s birthday, 100 mile goals, and managing this monster-sized blog, I remade and reshot two recipes over the weekend. Recipes from 2012 when I sort of knew how to work a camera, but not really.
The first recipe are these little cinnamon sugar pumpkin muffins. I make them all the time and finally felt like updating the photos. Maybe because it was 60 degrees outside that early morning and because I’m so excited for the fall (for obvious reasons).
And the second recipe is what you see today. Soft cinnamon-sugar loaded blondies. I decided to repost these because they should not go unnoticed!
How To Make White Chocolate Snickerdoodle Blondies | Food Recipes
- 2 and 1/3 cups (292g) all-purpose flour (measured correctly)
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (180g) white chocolate chipsCinnamon-Sugar Filling
- 2 teaspoons ground cinnamon
- 1/3 cup (67g) granulated sugar
- Preheat oven to 350F degrees. Line a 9×9, 11×7, or 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11×7 baking pan – that is what I have been using and the blondies are nice and thick.
You can find complete recipes of this White Chocolate Snickerdoodle Blondies in sallysbakingaddiction.com