Snickerdoodle Brownies

Posted on

 tablespoons of brown sugar and the cinnamon Snickerdoodle Brownies

I love a good Snickerdoodle. These just go beyond anything you’ve ever known about a Snickerdoodle! They ARE a brownie even though they’re not brown:) They are dense and chewy, with a crisp top. Nothing better. They were so easy and different, which I always love. Enjoy!

2 1/3 cup flour
1 1/4 t baking powder
1/2 t salt
3/4 cup butter, room temp
1 1/4 cup sugar
1/2 cup + 3T brown sugar, divided
3 eggs
1 t vanilla
1 1/2 t cinnamon

Preheat your panggangan to 350 degrees, and grease the bottom of a 9×13 baking dish. In a bowl, combine the flour, salt and baking powder. Stir it together and set it aside.

In your mixing bowl, combine the butter, 1 1/4 c sugar, and the brown sugar. Mix together until creamy and smooth. Mix in 3 eggs, one at a time, and finally the vanilla. Whip until smooth and fluffy.

Mix in the flour mixture. It will be thick. Spread the dough into the baking dish.
In a another bowl, stir together the remaining 2 tablespoons of brown sugar and the cinnamon, and sprinkle it all over the top of the dough. Run a knife through the dough zig-zagging one end to the other. Bake for 25-30 minutes, and then cool completely before cutting, if you can stand it!

From *

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *