So happy I have this picture to remember what these delicious snickerdoodle blondies looked like becuase they were all devoured within 30 minutes of my children coming home from school.  To say these were a big hit is an understatement.  My family LOVES mostly anything with cinnamon/sugar on it and these blondies have that plus they are soft, moist and chewy with just the right combination of sweet and salty.  A true new favorite recipe! Original recipe can be found at Dozen Flours

 

Ingredients:

 

1 stick of unsalted butter/margarine, softened

1 cup brown sugar, packed

1 egg

1 teaspoon vanilla

1 1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

 

Topping:

1 tablespoon white sugar

1 teaspoon ground cinnamon

 

Preparation:

 

Preheat oven to 350 degrees F.  Grease 8x8 pan with non-stick cooking spray.  Cream together softened butter and brown sugar using a hand mixer until blended with and creamy.  Add egg and vanilla and beat until well combined.  Mix in baking powder and salt and then add flour slowly until totally incorporated and batter is thick and creamy.  Spread batter evenly in greased pan.  Next mix together white sugar and cinnmaon and sprinkle evenly on top of the batter.  Bake for 20-25 minutes until a tooth pick inserted in the center of blondies comes out clean.  Let cool on a wire rack before slicing.

 

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As usual I had some produce that I wanted to use so it didn't go to waste.  I had a HUGE zucchini and a HUGE yellow squash.  I wasn't in the mood to make something savory so I made these really delicious cupcakes.  It's a combination of a few recipes plus with a bunch of changes I made myself.  The end result was a really YUMMY one.  I made 24 zucchini cinnamon chip cupcakes and 24 yellow squash cinnamon chip cupcakes but I think next time I'll just combine the two.  Good thing I made 48 cupcakes because I wanted to bring at least 24 to a friends house and my family (my husband and 3 kids ate ALL the other 24 in less than a day).  I guess they liked them.  I thought they were delicious without the frosting but with the frosting, WOW!  I never made a caramel frosting before and now it's a new favorite of mine. 

Ingredients:

3 eggs

1 1/3 cups sugar

1/2 cup oil

1/2 cup apple juice 

1 teaspoon almond extract or vanilla

2 1/2 cups flour

1 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups zucchini or yellow squash, grated (you could also do a combination of both)

1 cup of cinnamon chips

Caramel Frosting

1/2 lb caramels unwrapped (about 28 caramels)

1/2 cup butter

1/2 cup water 

3-4 cups powdered sugar

Preparation:

Cupcakes:
Preheat oven to 350 degrees.  Fill muffin tins with cupcake liners. Wash and grate zucchini, set aside.   In a large bowl, combine the eggs, sugar, oil, vanilla and apple juice, set aside.  In a medium bowl whisk together, flour, baking soda, baking powder, salt and cinnamon.  Gradually add dry ingredients to the wet until completely combined.  Mix in the grated zucchini and cinnamon chips..  Fill cupcake liners about 2/3 full

Bake for about 15 minutes or until a tooth pick inserted in the middle comes out clean

Cool completely before frosting.

Frosting:
Melt caramels in water in top of double boiler over boiling water, stirring now and then.  Cool sauce to room temperature. Thoroughly cream the butter add salt.  Add sugar alternately with the caramel sauce, blending till frosting is smooth and creamy.  You can spread the frosting on with a knife or put frosting in a pastry bag fitted with a large circle or large star tip and pipe frosting out.  A little goes a long way.....this frosting is very sweet. 

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I am a little obsessed with cinnamon chips lately.  I think these are the best thing since.....well chocolate chips!  I've been wanting to make rice krispy treats for an afterschool snack and I wanted to do something a little different.  My kids really love these cinnamon chips too.  These came out AMAZING!  Just enough, crunch, just enough cinnamon, just enough marshmallow.  You can't get much better than this.

Ingredients:

1 - 10 oz bag of marshamllows

3 tablespoons margarine

pinch of salt

3 cups rice krispy cereal

3 cups cinnamon toast crunch cereal

1 cup cinnamon chips

non-stick cooking spray

Preparation:

In a large bowl combine rice krispy cereal, cinnamon toast crunch cereal and cinnamon chips and set aside.  Spray a large pasta pot with non-stick cooking spray.  Melt 3 tablespoons of margarine on med-high heat in pot.  Add marshamallows and stir constantly until marhsmallows are completely melted. Add a small pinch of salt to marshmallows, mix to combine.  Remove pot from heat and add in rice krispy cereal, cinnamon toast crunch and cinnamon chips into the melted marshmallows.  Stir quickly to combine all the cereal, cinnamon chips and marshmallows.  The cinnamon chips with start to melt which is what you want.  Transfer mixture directly into a 8x8 baking dish that is generously coated with non-stick cooking spray.  Spray you hand with non-stick cooking spray and press mixture firmly down into baking dish.  Put some pressure with your hands to get it nice and flat and compact into pan.  Let cool completely before cutting. 

Linked to Sweets for Saturday

Linked to Sweet Indulgences Sunday

Linked to Seasonal Inspiration by Crumbs and Chaos

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New recipe that is perfect for the fall.  Thanks to Krista at Everyday Mom's Meals for the great name :), Autumdoodles, a play on Snickerdoodles.  These cookies are nice and chewy and crispy and chock full of cinnamon, chocolate and dried fruit.  So delicious!

Ingredients:

1 cup sugar
3/4 cup brown sugar
1 1/2 sticks of margarine (or butter), softened
2 large eggs
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cinnamon chips
1 cup chocolate chips
1 cup dried mixed berries (I used cherries, cranberries, blueberries, currants and raisins)

Preparation:

Preheat oven to 350 degrees F.  Line a baking sheet with a silpat liner or grease pan with non-stick cooking spray.  In a large bowl cream together margarine and sugars until smooth.  Add eggs and vanilla and beat until combined.  In a medium bowl combine flour, baking soda, baking powder and salt.  Add dry ingredients a little bit at a time to wet ingredients.  Mixing in between additions to incorporate well.  Once all dry and wet ingredients are mixed together add cinnamon, chocolate and berries.    The batter will be very thick and hard to mix.  Use a wooden spoon to help get the batter evenly mixed. 

Using a small scoop drop batter onto prepared cookie sheet.  These cookies do not spread a lot so you do not have to space them too far apart.  Bake for 15 minutes until cookies are golden brown.  Transfer to wire rack to cool completely.
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I was watching an episode of Chopped the other night and in the dessert round one of the ingredients that the chefs had to use was a roll out pie crust.  One of the chefs used the dough to make cookies.  I thought that is such a GREAT idea.  I'm not sure why I haven't thought of that myself.  I happen to have one of those roll out pie crusts in my refrigerator and I thought these would make such cute cinnamon roll cookies.  This is the easiest recipe, just a few ingredients and it takes just a few minutes to prepare and about 12 minutes in the oven.  These cookies are super cute and really, really delicous.

Ingredients:

Cookies:
2 refrigerated roll out pie crusts
1/2-3/4 cup dark brown sugar (I just sprinkled it on until it covered the surface)
1 tablespoon cinnamon (or more to taste)

Icing:
1/2 cup powdered sugar
2 teaspoons cold milk

Preparation:

Preheat oven to 400 degrees F.  Roll out pie crust and place on a greased cookie sheet (or a cookie sheet lined with parchment paper or a silpat).  Sprinkle 1/2 the brown sugar and 1/2 the cinnamon over the entire surface of the pie crust.  Starting at the bottom (end closest to you) roll the pie crust up into a log.

Slice the log into  1/2 inch slices and place slice facing up on the greased cookie sheet.

Bake for about 12 minutes until the cookies are brown and the cinnamon sugar is bubbling.

Prepare icing by mixing powdered sugar and milk in a small bowl.  Pour icing into a zip lock bag.  With a sharp scissor snip off a very, very tiny corner from the zip lock bag (I MEAN TINY) and squeeze a zig zag pattern over each cookie.  It's okay if icing drips down the sides of the cookies.  I think they look prettier that way!

Linked to Sweet Treats Thursday

Linked to Sweets for Saturday

Linked to Sweet Indulgences Sunday

Linked to Crazy Sweet Tuesday

Linked to This Chick Cooks

Linked to Cast Party Wednesday

Linked to Seasonal Inspiration by Crumbs and Chaos

Linked to Tea Party Tuesday

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When I got bored of making egg rolls I had a lot of left over egg roll wrappers that I didn't want to go to waste. Both of my kids love those cinnamon twists that you get a Taco Bell so I tried to recreate that with the left over wrappers. They were a big hit. I also came to find out that they are great broken up over a bowl of ice cream :)


Ingredients:

wonton wrappers cut into triangles
1/4 cup cinnamon
1/2 cup white or brown sugar
oil for frying

Preparation:

Mix cinnamon and sugar together in a small bowl and set aside. Heat oil over medium heat. Place three to four wonton wrappers in the hot oil watching carefully and turning on each side until golden brown. This will only take about 30 seconds. Remove from oil with a slotted spoon and place on paper toweling. Immediately sprinkle with cinnamon sugar. Repeat with all remaining wonton wrappers.
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