Yellow Cake Blondies


Who doesn’t like yellow cake from a box-mix? Sure, it’s filled with things I can’t pronounce and flavors not found in nature. But every once in a while, I yearn for that nostalgic taste. Of course, colored sprinkles are necessary. TheseĀ Yellow Cake Blondies were a quick treat to bake, and perhaps more importantly, an easily transportable dessert. I used semisweet chocolate chips, instead of the heavily sweet white chocolate found in the original recipe, which you can findĀ here.



Snickerdoodle Blondies

My father had a hard time grasping the name of these Snickerdoodle Blondies.



In fact, the etymology for snickerdoodle shows a similarity to the German word for snail (Schneke), but it could also simply be a 19th century English word for an easily-made treat. Ultimately, who really cares? It’s all about taste in my book, and these chewy bar cookies hit the right spot. Typically snickerdoodles are found in cookie form, so this is a nice variation to try. Made in one bowl with pantry staples, these are one of the easiest desserts I have made. Of course, don’t skimp on the cinnamon sugar topping–this is what makes your home smell delicious, while also providing a sweet and spicy crunch.

Snickerdoodle Blondies

Adapted from Baking Bites

For bars:

1 stick salted butter

1 cup sugar

1 egg

1 1/2 tsp vanilla extract

1 cup all-purpose flour

For topping:

1 tbsp sugar

1 tsp cinnamon

Preheat oven to 350 degrees. Grease an 8×8″ baking pan.

In large bowl, mix butter and sugar until creamy and fluffy. Stir in salt, egg, and vanilla. Add in flour. Evenly pour mixture into greased pan. Stir together the topping ingredients and sprinkle on top of batter. Bake for 30 minutes until edges turn golden. Let cool in pan before cutting into squares.