Hooray! Finally, finals are over and I have time to sleep during regular hours once again. I wrote a total of 51 pages in essays last week and am so glad it’s all over. I decided to celebrate and do what I haven’t been able to do all week.. Bake! Thank goodness I had a little bit of time to bake before I leave for Lake Tahoe tomorrow morning. I’m so excited to finally take a break from everything. Does anyone have experience with baking in high altitudes? Any tried and true recipes for the high elevation? I’d love to know!
I’ve seen this recipe floating around Tastespotting and Foodgawker for quite some time now and always wanted to try it. I mean, snickerdoodles into a bar? Genius! Everyone that has tried them raved about them on their blogs, so I knew I had to try it out. The result? Well, let’s just say it didn’t tickle my fancy as much as everyone else’s. Even with the ridiculous sweet tooth that I have, I just couldn’t handle the 2 cups of sugar plus some in this recipe. It was just way too sweet for me.. I think I’ll stick to my regular snickerdoodles. You can still give these bars a shot too, maybe you’ll rave about them just like everyone else.
I adapted the recipe from the crepes of wrath:
- 2 2/3 cups AP flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 2 cups brown sugar
- 1 cup softened butter
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 tbsp white sugar
- 2 tsp cinnamon
- a pinch turbinado sugar
1.) Preheat oven to 350 degrees F. Lightly grease a 9×13 pan. Combine flour baking powder, cinnamon, nutmeg, and salt and set aside.
2.) In a large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3.) Stir in the flour mixture until well blended. Spread evenly in prepared pan. Combine the granulated sugar, cinnamon, and turbinado sugar in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4.) Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
Those look wonderful! I haven’t seen Snickerdoodles made into bars before and I think that’s such a cool idea!
Hmmm…I’ve never heard of Snickerdoodles before. I will definitely try this one! Thanks.
2 cups + of sugar? Yeowch, I don’t blame you for thinking it’s a bit over the top sweet. I’ll have to stick the the regular snickerdoodles you have too, even though I have yet to try them! They’re still on my list though 😀 And congrats on being done with finals, have fun in Lake Tahoe!
http://www.themuffinlady.com/highaltitudebaking.php
These rules tend to be pretty helpful guides for baking in higher altitudes. I come from Colorado, and unfortunately we’ve just found what works best for us is a lot of watching the oven.
For both cakes and cookies, lower the oven temperature by 20 degrees or so and slightly shorten the cooking time. You will want to keep the changes on the small side the first time you prepare a recipe, and adjust as needed subsequently.
They look good, even if they are too sweet! Congrats on finishing your finals, and I hope you have a lovely holiday to celebrate in Lake Tahoe…the name of the place sounds cool!
You can pretty safely get away with taking one full cup of sugar out of this recipe. You can mess with cookies and not have them turn out awful. I modified your recipe to my own tastes and here is what I came up with.
* 2 1/3 cups AP flour
* 2 tsp baking powder
* 1 tsp cinnamon
* 1/4 tsp ground nutmeg
* 1 tsp salt
* 1 cup brown sugar
* 1 1/4 cup softened butter
* 2 eggs, at room temperature
* 1 tbsp vanilla extract
* 2 tbsp white sugar
* 2 tsp cinnamon
* a pinch turbinado sugar
I also used some lemon extract in place of the vanilla and all organic cane sugar in the recipe instead of brown, white, and turbinado. The results were pretty incredible, so feel free to use my lighter sugar recipe. Thanks for the original recipe!
I followed these instructions and only used 1 cup of sugar, however it turned out more like a fluffy cake. Disappointed as I was hoping for more of a brownie and it did not turn out like the picture. If you want more of a brownie style, definitely use two cups.
um… love Love LOVE! these are just darling! congratulations on finals being over! i know how good that feels!
Hey Kim!
I live in Provo, Utah and I think we’re at about the same elevation as Lake Tahoe. When I first got here, it took me a good 6 months to change up all my cookie recipes so that they still looked and tasted like they do at home. I’m addicted to peanut butter and holy cow, let me tell you I almost had withdrawals from my favorite peanut butter cookies when they didn’t bake right…so if a peanut butter-chocolatey fix is the one thing that will complete your vacation, here’s my adjusted recipe 🙂 Hope it works as well for you as it does for me! ohh and it makes a lot of cookies. I share them with a bunch of neighbors, but if youre baking for a small group, definitely cut it in half!
Peanut Butter Cookies
1 cup butter
1 1/4 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
a splash of dark mexican vanilla (i dont believe in measuring…just pour till you’re happy)
1 teaspoon salt
1 teaspoon baking soda
3 cups flour
dark chocolate hershey kisses
Cream the butter, PB, and sugars. Add the eggs and vanilla. Combine the salt, baking soda, and flour and add to the PB mixture. Sometimes (depending on how vanilla-crazy I’m feeling) I have to add a few more tablespoons of flour. The dough is supposed to be pretty thick. Roll the dough into balls and roll those around in sugar. I like to bake them on a baking stone, but a regular cookie sheet works fabulous as well. Press a number sign into them with a fork and let them back for 8-9 minutes at 400F. They might not look all the way done, but let the cookies cool for about 10 minutes on the pan before taking them off so that they get an amazing crunchy texture on the bottom and a nice gooey center. I love to put dark chocolate kisses in the center right after they come out of the oven. I think they taste best warm, but you can store them in a tupperware for up to 3 days and they still taste pretty fresh.
**I use mexican vanilla because that’s what I have in my cupboard, but I’m sure regular vanilla will work fine as well.
Enjoy!
mommyamy- thanks!
screamin mama’- i’m surprised that so many people dont know what snickerdoodles are.. but yes i definitely recommend them! 🙂
tracy- thank you!
dearly loved- that helped me a bunch. thanks for sharing the link!
apparentlyjessy- thank you!
jason- oh thanks for sharing! i’ll have to retry them again with your modifications.
joy the baker- thanks so much!
c- yes i was scared that all of my recipes would fail up here. but thanks so much for all your input and recipe! peanut butter and chocolate are one of my favorite combinations. btw, i have a lot of friends at provo, utah at BYU and i LOVE it up there! it’s so beautiful. i’m hoping to make a trip there this month. 🙂
Those snickerdoodle blondies look really good!
I just made these and they’re awesome! I could have done with cooking them a little less but then again, I nearly forgot about them. Good thing I didn’t burn them. My parents loved them. Very good with a glass of milk.
PS. I reduced the brown sugar to 1½ cup.
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Вот новые киноленты что я нашла в на сайтах из рабочих
A gal brought these to work today and OMG were they good!! I’ve got some in the over now and they smell awesome!! Yes, a bit rich but very good!! I’m planning on serving them with a bit of vanilla ice cream!!
My sweet tooth is ridiculous, too, so if yours thought this was too sweet, I’m betting mine will. Still kind of want to try this, but maybe I’ll cut some of the sugar or something. My husband loves snickerdoodles! I think they’re pretty good, as well, but not my favorite.
Are you kidding? These things are fan-fickin’-tastic. I took them to a house warming party and they were a huge hit. Everyone loved them. There’s just something about watching your dessert, on a table amongst tons of other desserts, getting demolished.
These sound amazing!! Thank you so much for sharing 🙂 Can’t wait to try them out!
I featured your bars on my blog today. Feel free to come check it out:
http://www.artsyfartsymama.com/2012/09/pinteresting-features-n-shtuff-47.html
Maybe I cooked these a bit to long, they were a bit crumbly 🙁
So I just tried this recipe, and they are delish! But they turned out looking totally different than your pictures. They were much darker. I added all the ingredients correctly I think. Anyone else have this happening?
So I tried this because my husbands favorite thing is snicker doodles. But it didn’t turn out like a blondie at all, more like a fluffy cake. Still delishousness but wondering what I did wrong!
THESE ARE AMAZING! I LOVE THEM AND COULDN’T GET ENOUGH! THANKS!
Has anyone tried making these in a jelly roll pan and doubled the recipe?