Snickerdoodle Blondies

I found a recipe for snickerdoodle blondies on FoodGawker, and I had to make them. The picture on the blog I got it from shows a light and fluffy blondie. I made the recipe exactly as directed, and somehow I ended up with a blondie that was pretty dense, and tasted more like gingerbread than a snickerdoodle. However, I happen to really like gingerbread, and so I really liked these.

(also see after the jump for a picture of my second attempt at cinnamon buns)

Snickerdoodle Blondies
originally by The Sweets Life

 Ingredients:

2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 tbsp vanilla extract
2 tbsp granulated sugar
2 tsp cinnamon
pinch nutmeg

Directions:

1. Preheat oven to 350F. Grease a 9 x 13 pan. In a large bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate mixing bowl, beat butter and brown sugar for 3-5 minutes. Beat in the eggs one at a time, followed by the vanilla. Beat mixture until smooth.
3. Stir in the flour mixture until fully combined. Using a spatula, spread evenly in pan. In a small bowl, mix 2 tbsp sugar, 2 tsp cinnamon, and a pinch of nutmeg. Sprinkle evenly over batter.
4. Bake for 25-30 minutes, or until surface springs back when gently pressed. Cool and cut into squares.

The same night I made those I also made cinnamon buns again. I had no problems with the dough rising this time, and I think it was because the milk was warmer when I added the yeast to it. This is how they turned out: