Friday, October 2, 2015

Rainy-Day Recipes

It's cold and wet and windy here--perfect fall weather for staying indoors with my crochet, cats, and cuppa.  I was inspired to make "Snickerdoodle Cake" yesterday when it was damp and chilly; today I'm making beef stew in the slow cooker with beef, carrots, potatoes, red pepper, cabbage, and green onions (also red wine vinegar and some WT Rancher's Steak Rub and Garlic Grapeseed oil; it's low FODMAPs.)  Because Sis's Girl Scout movie night was cancelled, we'll stay home and watch something together.  I even promised them hot chocolate when they got off the bus!  It's just that kind of day.

Cinnamon Bars aka Snickerdoodle Cake

cups flour
teaspoons ground cinnamon

teaspoon baking powder
 teaspoon baking soda
cups packed brown sugar
cup butter


teaspoons vanilla

cup sugar
teaspoon ground cinnamon

tablespoon butter, melted
First, preheat oven to 350 degrees F. 

Meanwhile, in a medium saucepan cook and stir brown sugar and the 2/3 cup butter over medium heat until butter is melted and mixture is smooth. Remove from heat; cool slightly.

Line a 9x9x2-inch baking pan with foil extending the foil over edges of pan. Grease foil; set pan aside. 

In a medium bowl stir together flour, the 2 teaspoons cinnamon, the baking powder, and baking soda; set aside. 

 Now that sugar/butter mixture is cooler, stir eggs and vanilla. Stir in flour mixture until combined.

Pour batter into the prepared baking pan, spreading evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack.

In a small bowl stir together granulated sugar and the 1 teaspoon cinnamon. Brush warm bars with the 1 tablespoon melted butter and sprinkle with the cinnamon-sugar; cool completely. Using the edges of the foil, lift uncut bars from pan. Cut into bars.

Better Homes and Gardens 100 Best Cookies (2015)

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