Cinnamon Syrup

*Runny but very tasty

Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

 

Recipe/photo source: See Jane In The Kitchen

Snickerdoodle Bars

Snickerdoodle Bars

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 45 minutes

Yield: 24 bars

A homemade bar filled with cinnamon goodness - perfect for snickerdoodle lovers!

Ingredients

Bars
• 2 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, at room temperature
• 1 1/4 cups sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
Cinnamon Filling
• 1 tablespoon sugar
• 1 tablespoon cinnamon
Glaze
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla

Instructions

1. Preheat the oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a small bowl, combine the flour, baking powder and salt.
3. In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, scraping the sides of the bowl as needed. Beat in the vanilla. Add in the dry ingredients and beat on low until combined.
4. Spoon half of the batter into the prepared pan. Spread evenly. (Use your hands if needed to spread evenly.) Sprinkle the cinnamon sugar mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer.
5. Bake in the preheated oven for 20-25 minutes, until golden brown. Cool completely.
6. In a small bowl, combine the glaze ingredients. Drizzle over the bars.
7. Cut and serve.

Recipe/photo source: Taste and Tell Blog

Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies

Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies

 

2 sticks unsalted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose Gold Medal Flour

3 tablespoons vanilla instant pudding mix (optional)

3/4 cup quick oats

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/4 cup butterscotch chips

1/2 cup Heath Bar Toffee Chips/pieces

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.
3. Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add eggs and vanilla beating to combine. Add flour, pudding mix, quick oats, baking soda, salt and chips. Mix on low until just combined.
4. With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.

Makes 3 dozen Cookies

Recipe/photo source: Picky Palate