It's no secret that I've got a sweet tooth of pretty massive proportions nor is it a secret that I've got a teensy bit of a cookbook addiction. I've been a long time fan of the blog Sally's Baking Addiction so one day when I was in a cookbook buying mood and I saw this was on sale at Amazon I just knew I had to have it! Now, I know there are people who don't like buying blog related cookbooks because of the availability of the recipes on line. I'm not one of those people. While I get a lot of the recipes I use off the internet I find a cookbook so much more pleasing and more useful that this doesn't worry me. I will say that the majority of these recipes felt unfamiliar to me which leads me to believe that this book isn't just recipes pulled from the blog.
The book itself contains a ton of recipes - all with beautiful photographs. While the book does contain the cookies, cupcakes and desserts the title promises there are also several chapters on breads and muffins and other breakfast treats as well as a chapter on lighter fare such as granola bars and energy bites. As well you can find a large selection of cookies (from the gorgeous Cake Batter Chocolate Chip Cookies on the cover to Mom's Gingersnaps and Salted Caramel Dark Chocolate Cookies), cakes and pies (the Sweet Peach Pie is calling my name) and a variety of sweet snacks and tasty treats. I've made several recipes in this book and all have turned out beyond delicious. However, the one I thought I'd share today went beyond my expectations and I could have happily eaten the entire pan on my own!
Cinnamon Roll Blondies1 cup all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 tsp ground cinnamon
pinch ground nutmeg
5 tbsp salted butter, melted (I used unsalted because that's what I had)
3/4 cup light brown sugar
1/4 cup, plus 1 tbsp granulated sugar
2 tsp vanilla extract
3/4 cup confectioners' sugar, sifted
3 tsp milk
1/2 tsp vanilla extract
Preheat the oven to 350F. Line the bottom and sides of an 8 x 8 in pan with aluminum foil. leaving an overhang on all sides.
Make the Blondies: In a medium bowl, whisk the flour, baking powder, baking soda, salt, 1 teaspoon of the cinnamon, and the nutmeg together. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, and 1/4 cup granulated sugar. Add the egg and vanilla extract, whisking vigorously until combined. Slowly add the flour mixture into the wet ingredients, stirring with a large spoon or rubber spatula until combined. Do not overmix. The batter will be thick.
Pour the batter into the prepared baking pan. In a small dish, mix the remaining 1/4 teaspoon cinnamon and 1 tablespoon granulated sugar together. Sprinkle over batter. Bake for 25 minutes, or until light golden brown on top. Allow the blondies to cool completely in the pan on a wire rack.
Make the Glaze: While the blondies are cooling, mix all of hte glaze ingredients together in a small bowl, making sure there are no lumps of confectioners' sugar. Drizzle the glaze over the cooled blondies.
Lift the foil out of the pan using the overhang on the sides and cut into squares. The blondies will stay fresh in an airtight container at room temperature for 1 week.
Will I make this again? Absolutely! In fact I'm thinking I need to go make another batch right now! You should too! You won't be sorry!
I'm linking up with Weekend Cooking hosted by Beth Fish Reads