#Secret Recipe Club
This month I was selected to peruse Julie’s blog – Little Bit of Everything. Julie is from Nebraska. She has an impressive collection of over 100 cookbooks! She has also written a cooking bucket list of 50 recipes she would like to try to cook or bake.
I enjoyed looking through her blog in order to find something to cook.
As always, I’m going to highlight 5 recipes with links that caught my attention before I share the recipe I decided to make this month.
- Pineapple Upside Down Freezer Jam – This recipe sounded so delicious! We love our jams and jellies around here.
- Watermelon, Basil, Feta Salad – When my friend came to visit a week and a half ago, I had a delicious salad at the one of the restaurants where we had dinner. Molly and I both enjoyed the salad. I’m glad to find this recipe.
- Baby Carrots with Dill Butter – Hubby only likes cooked carrots. This is another version of cooked carrots that he might enjoy having as a side dish.
- Pumpkin Cream Cheese Bread – Sound delicious!
- Pumpkin Spice Latte Cake – Yummy!
This month’s recipe
So what did I decide to make this month? I decided to make Snickerdoodle Bars. My boys love when I make snickerdoodles for Christmas. So I thought this would be a great recipe that the boys would enjoy as a dessert for the week.
You could also make this recipe, cut into bars, and then freeze those bars for later.
Stars of the recipe:
- 2 & 1/3 c. all purpose or white whole wheat flour
- 1 & 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. butter, softened (1 & 1/2 sticks)
- 1 & 1/4 c. granulated sugar
- 1/2 c. packed light brown sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 Tbsp. granulated sugar
- 1 Tbsp. cinnamon
- 1 c. powdered sugar
- 1 – 2 Tbsp. milk
- 1/4 tsp. vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Spray or grease a 9 by 13 pan with cooking spray.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.
- Using either an electric mixer or a handheld mixer, beat the butter until creamy.
- Add the granulated and brown sugar. Beat until combined.
- Add the eggs and vanilla extract. Beat until combined.
- Add the dry ingredients. Beat on low until combined.
- Spoon half the batter into the pan. Spread evenly.
- Sprinkle cinnamon filling evenly over batter.
- Drop Tbsps. of remaining batter over the cinnamon filling.
- Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool completely.
- In a small mixing bowl, stir glaze ingredients until smooth and thin.
- Drizzle over bars.
- Cut into bars.
For more Secret Recipe Club reveals, click on the link below.
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I hope you have a great day. Thanks for reading my blog post.
8 thoughts on “Snickerdoodle Bars – Secret Recipe Club (August 2016)”
Love snickerdoodles so it stands to reason that I will love these as well as I’m sure your boys did.
My oh my – those look tender and so tasty! Great pick today. I had a blast browsing your blog this month. 🙂
Glad you enjoyed these! We love all things snickerdoodle in our house!!
As a lover of snickerdoodles…I know the bars are amazing! Great idea.
I love the idea of making snickerdoodles into a bar!
These snickerdoodle bars look wonderful! They’re also one of hubby’s favorite cookies, so maybe I’ll surprise him with some. 🙂
Snickerdoodles in bar form – love it! But I don’t think they’d last long enough in my house to freeze. lol