While in Fredericksburg, we went to Rather Sweet Bakery. Actually, it was a must for me and one of the reasons I wanted to go to F'burg in the first place. I've heard and read so much about Rebecca Rather's sweet shop and baked goods and I've been drooling over her cookbooks for a long time. I finally got them and I can't wait to bake something from them!
The cool thing about going to her bakery is we didn't have to pay for anything! Wha? As part of staying at the B&B, they gave us breakfast certificates to use at local restaurants--one of them was Rather Sweet Bakery. I was in Heaven. On the first day there while window shopping, we walked by the bakery to check the hours. While there I took a few pictures of the bakery and courtyard- so charming!
Once we got there (during business hours) and I saw the pastry case, my heart sped up and my eyes got big. They were filled with 4-inch high key lime tarts (not including whipped cream), 12-inch wide cakes piled high with buttercream, 5-inch square peach crumble bars, 7-layer cookie bars, lemon bars, berry bars, mini praline topped cheesecakes, 5-inch wide hefty cookies, jumbo muffins, scones and brownies. Oh so much goodness in one place and they have savory lunch items too. In case you ever get to Fredericksburg, I highly recommend you make a sugar pit stop.
Now on to something else sugary! I finally made Snickerdoodle Blondies y'all!!! I kept seeing them around the blogosphere, but it was finally Ingrid and her obsession with all things Snickerdoodle (blondies, ice cream and cake) that got me to make them. Thanks Ingrid and thanks Julia of Dozen Flours for the recipe!
I made these blondies 2 ways- half with cinnamon chips and half plain. I like the plain side better and my husband preferred the one with chips. Do I like these more than regular cookies Snickerdoodles? I don't know. It's definitely less work and these come together quickly, that's a plus, but I miss the buttery crunch from the cookies that I didn't get with the blondies. I LOVED the edges, but the centers were a little too soft and "fudgey" for me. I think these would be perfectly amazing baked in a Bakers Edge pan. I can only imagine all the cinnamon sugar crunchiness that would be mine all mine!
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup cinnamon chips
- 2 tablespoons white sugar (for topping)
- 2 teaspoons cinnamon (for topping)
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended, then mix in cinnamon chips if using. Spread evenly in prepared pan. Mixture will be thick and resemble cookie dough. (I used my hands to press it down and smooth the top).
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.*
NOTE: These cut cleaner once completely cooled.