Back to school is almost here for my kiddos! I’ve been working on a list of snacks to make for them since I know they’ll both need something during the day and then something after school. The camp they go to provides breakfast and two snacks daily, so I’ve gotten off pretty easy this summer. Now with less than 2 weeks until school starts, I need to get back to making sure they have something nutritious and healthy to eat throughout the day.
My kids love snacks. They’d rather eat snacks instead of meals, so I need to get creative with my recipes. I decided to whip up a batch of puppy chow for them to enjoy. While it’s not the healthiest snack, it’s a little sweet treat and after a small bowl, they’re usually good. I enjoyed the snickerdoodle flavor and was a nice change from the puppy chow I’ve made in the past.
It’s that time of the month – Secret Recipe Club time! While I was prepping for this post, I realized that I’ve been participating in this group since June 2011…crazy almost three years! What I love about this group is that I’m introduced to so many new blogs and I’m inspired every single month. This month was no exception when I look through my assignment – Little Bit of Everything. Julie and my blogging story started the same – a way to keep track of our recipes and go through all the cookbooks and magazine clippings.
I searched through all of Julie’s recipes and was going to make her French Lentil soup, but settled on her recipe for snickerdoodle bars. Snickerdoodles are one of my favorites cookies so I knew I’d love this recipe. I’m actually eating one as I’m typing up this post. 🙂 They taste just like a cookie but have the consistency and texture of a brownie. I’ll be sending in half the pan with my husband to work because if they stay here with me all day, I’ll eat the entire thing!
2 1/3 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla
1 Tbsp sugar + 1 Tbsp cinnamon, mixed together in a small bowl
1 cup powdered sugar
1-2 Tbsp milk
1/4 tsp vanilla
Preheat oven to 350 degrees. Spray the bottom of a 9×13 baking pan with nonstick cooking spray and set aside. In a small bowl, combine the flour, baking powder and salt; set aside.
In the bowl of a stand mixer, cream the butter until light and fluffy. Beat in both sugars until combined. Add in the eggs and vanilla until mixed thoroughly. Slowly add in the dry ingredients on low. Spread half of the batter into the bottom of prepared pan.
Sprinkle the cinnamon sugar evenly over the batter. Dollop the remaining batter in teaspoons over the cinnamon sugar. Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center, comes out clean. Cool on a wire rack for an hour.
Once cooled, make the glaze. Whisk together the powdered sugar, milk and vanilla until smooth and can be drizzled. Drizzle over the pan and then let set before cutting into bars.