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22 recipes | snickerdoodle blondies

Snickerdoodle Blondies by My Own Sweet Thyme

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I think it seems like snickerdoodles have a very special place in my heart. The reason? They were one of the first cookies I remember learning how to bake. I had a Betty Crocker Cookie Recipe book and snickerdoodles were one of the things I kept making whenever I needed cookies. (Chocolate chip cookies are the exception to this, but let’s just focus on snickerdoodles for now, shall we?)

But I stopped making them after awhile, for some reason, and just never quite got to them again.

Then I came across this recipe for Snickerdoodle Blondies and they combined all the goodness of snickerdoodles into one easy bar! My friend and I made this for our baking date and I think they turned out pretty well – these blondies are soft and crumbly, pretty much all you could ever want in a snickerdoodle (: Plus, it came together in about fifteen minutes, which is definitely bonus brownie blondie points. No pun intended, ha.

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Fast and tasty recipes are always right up my alley.

1 down, 21 to go.

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The 22 recipes are part of my 22 list, a list of 22 things I’m working to accomplish while I’m twenty-two. Check out my other 22 recipes here.

Adelia Makes no. 016 // caramelitas

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First of all, I will tell you that I didn’t get pictures of these yummy yummy caramelitas. Adelia made these for friends. And right after they were fresh out of the oven, we cut them up straightaway, packed them up and sent them off to be enjoyed. But you do get one picture though. From the recipe book Adelia made these out of. That’s the closest I could get to taking of pictures of how these caramelitas actually look like.

But second of all, I will tell you that you have to take my word for how good these are. If you don’t believe me, just ask our friends because I think they all quite liked it. Imagine a layer of chocolate + caramel + nuts. Oh so good.

Try it and let me know how you like it!

caramelitas

Caramelitas

Makes: 20
Baking time: 20-25 minutes

Ingredients:

  • 2 cups rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 cups light brown sugar
  • 1/2 teaspoon salt
  • 1 cup or 2 sticks unsalted butter, melted
  • 10 ounces bittersweet chocolate, coarsely chopped
  • 1 cup pecans, lightly toasted and coarsely chopped
  • 1 cup caramel sauce (or Dulce de Leche)
  1. Preheat the oven to 350F. Base line a 12 x 12-inch shallow baking pan with parchment paper.
  2. Put the oats, flour, baking soda, sugar, and salt into a bowl and mix together. Add the butter and mix well. Spread half of the mixture in the base of the prepared pan. Press out evenly using the back of a spoon.
  3. Bake in the oven for 10 minutes. Remove and sprinkle the chocolate and huts evenly over the surface. Drizzle the caramel sauce evenly over the top. Sprinkle the reserved oat mixture on top and press gently with the back of a spoon.
  4. Bake in the oven for 20-25 minutes until golden brown.
  5. Leave in the pan to cool completely and cut into bars to serve.

NOTE: Feel free to substitute the nuts for your favorites!

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Adelia Makes is a blog series featuring my very own little sister and all the fun things she makes. Read more about Adelia Makes here.

Adelia Makes no. 013// chocolate mint brownies

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Chocolate Mint Brownies by Joy of Baking

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Chocolate + mint have always been one of my favorite combinations. So I absolutely loved these chocolate mint brownies. They especially make a good post-dinner dessert, like those After-Eight mints. Mmm.

These were pretty simple to make – the brownie was nice and fudgy, and the balance of all three layers was good. Adelia used more peppermint extract than was stated in the recipe but really, I think it’s up your personal preference and how minty you like your brownies to be. And instead of chocolate glaze, Adelia used a chocolate ganache (cream + melted chocolate) since we already had some of those on hand.

I think these make a fancy-looking dessert, which actually isn’t as hard as it seems. That, is always a plus.

Let me know what you think if you try this out!

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Adelia Makes is a blog series featuring my very own little sister and all the fun things she makes. Read more about Adelia Makes here.

Adelia Makes no. 012 // nutella and sea salt stuffed sugar cookies

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Nutella and Sea Salt Stuffed Sugar Cookies by Cookin’ Canuck

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My love for Nutella really isn’t a secret. So these sugar cookies were just right up my alley. And they were SO GOOD.

Imagine all the goodness of a sugar cookie combined with the goodness that is Nutella, with a hint of saltiness, oozing from the center when you bite into it. Oh so yummy. Just talking about it makes me crave some Nutella cookies right now.

With the humidity that is typical of Singapore, it helped to leave the Nutella balls in the freezer the whole time and take out a couple of pieces as you go along. Otherwise, they start melting and it gets a little too messy. Also, a cookie scoop, or a mini ice-cream scoop really helps with assembling the cookies – put a little dough at the bottom of the scoop, sprinkle some salt, place the Nutella ball, and scoop up more dough to fill up the scoop. This makes it very easy to release the cookie dough into the sugar to coat.

Once baked, these cookies turned out to be quite big. But hey, the bigger the cookie, the better right? (:

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Adelia Makes is a blog series featuring my very own little sister and all the fun things she makes. Read more about Adelia Makes here.

Adelia Makes no. 011 // salted caramel chocolate cupcakes

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Salted Caramel Chocolate Cupcakes by Annie’s Eats

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As I’ve mentioned before, Adelia can be pretty ambitious. In a totally I-can-do-this-because-I-put-my-mind-to-it sort of way (which is good!). While I, on the other hand, much prefer to well, take things easy sometimes.

So while I’ve made several cupcake recipes in my life, Adelia decided to tackle this salted caramel chocolate cupcake recipe all by herself, for her very first cupcake recipe attempt. For that, I have to give her major props because I most certainly wouldn’t have picked this slightly complex recipe. But because she’s determined like that, she did.

This cupcake has a filled center that oozes caramel when you bite into it. But piping it in takes a little bit of work, especially if you don’t have a pastry bag (which we didn’t). Adelia tried using a regular disposable plastic piping bag. But with hot caramel and all, things got a little messy. So the pastry bag is mucho importante. She eventually settled on just using the cone method – using a knife to cut out some of the cupcake, adding some of the caramel, and then putting the cone back on top. This method was much better and much less time-consuming. Sometimes, you gotta improvise to make things work.

In addition to the caramel filling, this chocolatey cupcake had a Swiss Meringue buttercream, which is more buttery than the usual American buttercream. The butter taste isn’t as strong if you stick it in the refrigerator, but then your caramel filling hardens up. So it’s a little bit of a dilemma. But it’s probably best to store it in the fridge, then take it out to room temperature for a bit before eating.

Adelia made a mini version of these instead of using regular-sized cupcakes. And personally, I think the mini-size was just right – a perfect amount of goodness without making you feel (too) guilty.

Overall, the salty caramel + buttercream + chocolate cake made for a pretty tasty combination.

Until next time!

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Adelia Makes is a blog series featuring my very own little sister and all the fun things she makes. Read more about Adelia Makes here.

Adelia Makes no. 007 // sugar donut muffins

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Sugar donut muffins by Stylish Cuisine

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I was planning to make these myself but I ended up being too busy the day I wanted to. So my awesome little sister tried them out instead. These muffins are pretty + simple + yummy all at the same time. I love how the sugar makes them glisten – too good.

I’d definitely love to try making these myself sometime!

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Adelia Makes is a blog series featuring my very own little sister and all the fun things she makes. Read more about Adelia Makes here.

21 recipes // Nutella cinnamon rolls

As far as I know, cinnamon rolls are always a hit in this house. So I decided to switch up our regular chocolate chip cinnamon sticky rolls and try some nutella cinnamon rolls instead.

Nutella Cinnamon Rolls from A Beautiful Mess 

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I used our regular dough recipe (that goes into the bread machine) and adapted the recipe filling. These are a lighter version of the cinnamon sticky buns and make a good breakfast or tea time snack. I would probably spread a thicker layer of Nutella next time though.

But nothing tastes or smells better than cinnamon rolls fresh out from the oven. A favorite, for sure.

12 down, 9 to go.

21 recipes // salted fudge brownies

Slowly, but surely, I’m catching up on all these overdue posts.

I made these salted fudge brownies at the end of February. I am no bake-expert, but I am quite convinced that the secret to a good fudgy moist brownie is melting the chocolate and mixing it in the batter. Seriously good.

I may have been a little too stingy with the sea salt, but these remind me of another fudgy brownie recipe that I constantly go back to.

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Forgive me that mine don’t quite look like the original post but we were in a hurry to start eating so this will have to suffice. And we had ours with roasted almond ice-cream – a really yummy way to end dinner.

You can follow the link and drool over these delicious brownies (:

11 down, 10 to go.