RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2623
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| Recipe Name: |
Snickerdoodle Blondies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-12-06
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.85
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
Spread the batter evenly in the prepared pan.
In a small bowl, combine the white sugar and cinnamon.
Sprinkle the mixture evenly over the batter in the baking pan.
Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife. |
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| Nutrition per Serving: |
| Calories: |
343 |
Total Carbs: |
71.1 |
Net Carbs: |
68.6 |
| Cholesterol: |
26.4 |
Fat: |
1.3 |
Protein: |
9.52 |
| Fiber: |
2.50 |
Sodium: |
591.67 |
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