So I’ve been back from France for about two weeks now, and now more than ever I just want to bake all the time! Everyday I’m cooking or baking something for dinner, which doesn’t bother the other living creatures of the house as they all have a sweet tooth!
I promise I’ll get it done and will make a master post of my journey to the Cannes Festival! I have some amazing pictures and fantastic stories to share. I have been very lazy ( I’m blaming it all on the summer vacations. All I want to do now is eat, play some video games, and just bake). Also, I promise some good movie reviews from what was screened over there, and a lot ( I’ll try to contain myself) of squealing over British actor Tom Hiddleston.
Now back to the Snickerdoodle! Ok, I have to admit the only reason I wanted to do that recipes at first is because I just love the name so much! I had never heard of it before and I told myself on this sunny day, hey why not give it a try! I found this recipe on the wonderful cooking blog of Tracy’s Culinary Adventures. I seriously vouch by this blog, the recipes on it are just FANTASTIC, and I was not disappointed with any of them so far!
I swear to you on my honor of semi-professional food critic that those snickerdoodle are just divine! A crispy topping due to the sugar and cinnamon, but a very chewy and tasty inside. You can perfectly taste the cinnamon, nutmeg and vanilla without being overwhelmed by one. It is a perfect mix of all the flavours! I should go and get a piece before at the creatures living with me finish them!
I also promise ( wow that’s a lot of promises going on here) that I will try to upgrade my way of taking pictures for next time I post a recipe. I do have a nice camera sitting right here, so I’ll put it to use next time!
– Alex
On to the recipe for those interested to make them!
Taken from Tracey’s Culinary Adventures:
Taken from Tracey’s Culinary Adventures
Snickerdoodle Blondies
as seen on Brown Eyed Baker (originally from Dozen Flours, I think)
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
Preheat oven to 350 F. Spray a 9×13-inch baking pan lightly with cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition and stopping to scrape the bowl as necessary. Beat in the vanilla. With the mixer on low, gradually add the flour mixture, beating just until combined. Stir the dough one final time with a rubber spatula to ensure any flour on the bottom of the bowl is incorporated.
Transfer the dough to the prepared baking pan. Spread in an even layer – I like to use my fingertips to spread the dough. I just put a piece of plastic wrap between my fingers and the the dough so it won’t be too sticky. Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
Bake for 25-30 minutes, or until the surface of the blondies springs back when gently pressed. Remove the pan to a wire rack and let the blondies cool completely before cutting.
Alex's findings 