Hello loves!! I hope you’re all still out there! I’m officially back in MN after 10 days back home. My trip was quite nice… it included: a bachelor/bachelorette party, a visit with my former coworkers, driving MY CAR (!) that my mom ever-so-nicely removed from storage for me, dinner out with my aunt and uncle, wedding stuff with my sister and her fiance, a visit with my sister’s in-laws, a wedding shower, and last but not least, a lovely yet horrible cold that lasted almost the whole time I was home. Flying with a cold sort of makes your head feel like it’s gonna explode. Anyway, I was happy to see Wayne and my sonnnn when I got back. I was a bad food blogger and didn’t really take many food pics at all. I do want to share with you the most amazing, most delicious, most decadent bar cookies I’ve ever had. Seriously, you must make these… but you didn’t hear that from dietitian Amanda 😉
Recipe from Brown Eyed Baker – I’m reposting it here because it’s just that good. Make sure to visit her blog to see her amazing pics!
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.
And as promised, here are some pics of the bride and groom in the bachelor attire I made for them!