Quick post - I made these cinnamon rolls today, but did 2 things differently.
#1, I used cake spice instead of plain cinnamon, mostly because I realized I was out of cinnamon (?!) and partly because I thought the extra spices would be fab. They were. Do this.
#2, I need to transport these to a gathering, and they need to be easy to grab & go. Enter the muffin tin and cupcake liners. I just laid the slices in the cupcake liners, baked the rolls without letting them sit out to rise, and it worked wonderfully. Try this.
I even popped them into the cupcake carrier I received as a gift a few years ago - I thought I would rarely if ever use it, but I actually use it quite often. If you're transporting birthday treats, work snacks, or "grab & go" cinnamon rolls from time to time, you might want to check one out (they actually make even cuter ones now).
Thursday, May 22, 2014
Sunday, May 4, 2014
My Favorite Blondies
1-1/2 c. packed brown sugar
1/2 c. butter, melted (can also use coconut oil)
2 eggs, lightly beaten
1-1/2 tsp. vanilla extract
1-1/2 c. unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 10 oz. pkg. dark chocolate chips (you can use semi-sweet, but I highly recommend the dark)
Add butter, sugar, eggs and vanilla to a large bowl and mix until just combined. If you want to combine the flour, baking powder and salt in a separate bowl and then add, you can, but I'm lazy and just added it all in, and then combined with the brown sugar mixture. Stir in the chocolate chips. The mixture will be a little more "sticky" than a cookie dough. Spread into a parchment-lined or greased 9 x 13 pan and bake at 350° for about 20-25 minutes, or until a toothpick inserted near the center comes out clean. Let cool, and slice (a plastic knife makes nice, clean cuts for brownies and blondies - try it!).