Monday, January 14, 2013

Cinnamon Swirl Bars


Show's over folks- its back to work for me. Now I officially know what Mama Bear feels like when she wakes up from hibernation- grouchy, tired and hungry. Is there any mother that actually rests on maternity leave? Because honestly, I think I worked harder taking care of my Grumpy Bundle of Joy than I do at work! Speaking of Mama Bears- do you think if the cubs wake up from their hibernation early, they play super quietly? Just wondering. Like do they go play with their little cub toys, whisper to each other "Shhhhhhhhhhhhhh don't wake Mama."? Just a thought on this tired, tired Monday. Totally stole that line from here, by the way:
 Adorable, adorable book.
Anyhoo, in the spirit of tired and hungry people, I've been focusing on super easy recipes. And by super easy, I mean super easy for the world at large. Not for just people like me, whose concept of easy is warped. Or so I've been told. I made these cinnamon swirl bars for my friend Hyper-D whose going through a cinnamon obsession that, come to think of it, is never ending. So here ya go:

Cinnamon Swirl Bars                                                                      adapted from Betty Crocker
2 1/3 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup margarine, softened
1 1/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla

Filling:
1 tablespoon sugar
1 tablespoon cinnamon

Glaze:
1 cup confectioner's sugar
1-2 tablespoons milk or soy milk 
1/2 teaspoon vanilla

Directions:
Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside. In large bowl, beat margarine with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.  Do not stir the batter at this point- it will look uneven with the spoonfuls on top, but the top evens out while baking, so don't worry. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. 

7 comments:

  1. You are so funny! i am following your blog for over a year and you always put a smile on my face!!! i love your recipes!! My therapy is baking so when i am sterssed out i run to your blog get a recipe and .....bake!!
    Mazel tov on your new "Grumpy Bundle of Joy " . tons of nachas!!

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    1. Aww thanks! I'm so glad- I love hearing those types of things :)

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  2. Hyper D approves this message :) and now i'm craving these bars.....

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  3. Yum! I've had my eye on these since you posted them and now I think I'll finally have a chance to make them :) Do you think you can assemble it and leave it in the fridge unbaked for a few hours and then bake it?

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  4. Also, baking soda or baking powder...? (Soda in ingredients - powder in directions)

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    Replies
    1. Oh no, sorry about that! It's baking powder...enjoy :)

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