I have often wondered how, with me as their mother, any of my kids made it past preschool age with any decent language skills. I was one of those parents who loved the way my kids pronounced words and couldn’t bring myself to correct them and ruin the cuteness. In my defense I didn’t talk baby talk to them. I was the type that would be holding my newborn infant and talking politics or Shakespeare because really there are just so many times you can look at your baby and coo “you’re so adorable… you look just like me don’t you… don’t you?” or “Oh. My. God. You have your fathers bowel habits don’t you? Could you please stop now?” I just loved hearing it.
Like Cimmamin for cinnamon. When my sixteen year old and fourteen year old reached puberty, I finally broke down and told them the correct pronunciation. Or when one of my older boys wanted picked up as a toddler, he would hold out his arms, give me a pleading look and say “hold you?”. He doesn’t do that anymore. I hope. I’ll have to ask his wife. Or how the same child said “Yie” for yes until he was like 7.
Well, I had better get to the recipe now because when my kids see this post, it will most likely be the last one I ever write. Pray for me. These blondies are awesome. They are stuffed full of Cinnamon chips, sprinkled with cinnamon sugar and finally finished with a cinnamon drizzle. Overkill, you say? Nahhhhh….. not if you love Cimmamin. I mean Cinnamon.
- 1/2 lb unsalted butter (2 sticks)
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 2/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 package cinnamon chips (sold in same area as the chocolate chips)
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- 2 to 4 tablespoons cream or milk ( amount will vary. You want enough to get a nice drizzling texture.)
- Preheat oven to 350 degrees.
- Line a 13×9 inch pan with foil, using enough that some hangs over the ends of the pan. Butter the foil or spray with nonstick cooking spray.
- Beat the butter and sugars in a large bowl until thoroughly blended. Add the eggs and vanilla. Beat thoroughly.
- Mix the flour, baking powder , one teaspoon cinnamon and salt in a small bowl. Add to the wet mixture. Using a wooden spoon (or some sort of spoon ) beat just until combined. Fold in the bag of cinnamon chips.
- Spoon the batter (it will be very thick) into the foil lined pan. Spread evenly. I dampened my hands a bit and spread it that way. It won’t stick to you if your hands are damp. Just don’t get them soaked and turn your batter into soup.
- Bake in the 350 degree oven for about 25 to 30 minutes or until a toothpick comes out clean. Let cool in the pan set on a wire rack until completely cool. If you try to cut them or lift them out of the pan before they are cool, they will break. Not that I’d ever do anything like that though. Someone told me this. Yeah, that’s it.
- When cool, combine powdered sugar and 1/2 teaspoon cinnamon. Add milk or cream until it is a drizzling consistency. Drizzle over cooled blondies.Cut into serving sized pieces… like 2 pieces. Don’t share.
- Unless you like when they kind of fall apart, you’re best off letting making these a day ahead, covering them well and refrigerating them before you try to cut them. They will firm up quite nicely then. Otherwise… it is goo city. TASTY goo city, but goo city nonetheless