Bayou Brownies

This recipe (or something very similar) is floating around the Internet masquerading under like five different names.  I picked the Bayou Brownie name mostly because I'm a fan of alliteration.

These brownies don't actually contain any chocolate.  But, don't worry, they won't disappoint!  I think they're called "brownies" merely because of the texture.  In fact, you could probably call these Bayou Blondies, but then there would be six names for a single dessert, and six names would be totally over the top.

Anyway, these brownies are ridiculously easy to make.  They do bake at a low temperature for a relatively long period of time, but very little is required to get them in the oven.  And, you probably have all of the ingredients hanging around in your kitchen, so you might as well make them anyway.  These were so good that I made them and took them to work twice in the same week.  Make these.  You'll be happy you did.

Source: kevin {&} Amanda

Ingredients:
1 Box Moist Yellow Cake Mix
3 Eggs
8 Oz Cream Cheese, softened
1/2 Cup Butter, melted
4 Cups Powdered Sugar

Directions:
1. Preheat the oven to 300 degrees and spray a 9 x 13 baking dish with non-stick spray. 

2.  Combine the cake mix (only the powdered cake mix -- do not prepare), melted butter, and one egg. 

3. Press the cake mix into the bottom of the pan. 

4. Mix the cream cheese, 2 eggs, and powdered sugar until it is smooth. 

5. Pour the cream cheese mixture on top of the cake mix crust. 

6.  Bake for 45-50 minutes, or until the top is a very light golden brown. 

7.  Allow to cool completely before cutting. 

Enjoy!!

Snickerdoodle Blondies

I have a thing for blondies.  It's recently acquired.  I don't think I had ever eaten a blondie before I tried this recipe.  Now, I'm hooked.  I've pinned so many blondie recipes, it's ridiculous.  I've made 3 batches of blondies in the last week alone.  So, get ready for lots of blondie posts! 

These blondies are my favorite of all the blondie recipes I've made so far.  I've made them several times for events and always get rave reviews.  I think every time I've made them, at least one person has asked for the recipe.  They are the perfect amount of cinamony deliciousness.  They are dense and very sweet, but the cinnamon cuts the sweetness so that it's not overpowering.  I love cinnamon flavored desserts in the fall and winter months, so I doubt I'll make these ones again until next fall, but they'll definitely be part of the fall/winter rotation.  They can be served as a dessert, but I also think they would make a great addition to a nice brunch.

These bars are very moist and keep well for about a week if stored in an airtight container.

Adapted from: Recipe Girl

What you need:
2 2/3 cups All Purpose Flour
2 tsp Baking Powder
1 heaping teaspoon Ground Cinnamon
1/4 tsp Ground Nutmeg
1/2 tsp Cream of Tartar
1 tsp Salt
2 cups Dark Brown Sugar, packed
1 cup Unsalted Butter, at room temperature 
2 Eggs
1 tbsp Vanilla Extract 
10 oz Cinnamon Chips

For the topping:
2 tbsp White Sugar
2 tsp Cinnamon
Pinch of Nutmeg

What you  do:

1.  Preheat your oven to 350 degrees.  Spray a 9 x 13 pan with nonstick spray. 

2.  In a medium sized bowl, stir together Flour, Baking Powder, Cinnamon, Nutmeg, Cream of Tartar, and Salt.  Set to the side. 

3.  In a large bowl, cream together the butter and brown sugar.  Don't skimp on time here.  I let my Kitchenaid mixer cream the butter and brown sugar for about 5 minutes. 

4.  To the large bowl add the eggs, one at a time. 

5.  To the large bowl ad the vanilla.  Mix until smooth. 

6.  Mix the dry ingredients in to the wet ingredients. 

7.  Stir in the cinnamon chips.  (The batter will be very thick.  Stirring in the chips requires some work, but make sure you mix them in well.)

8. Transfer the dough to the 9 x 13 pan and use your hands to pat the dough down flat and evenly.

9.  Combine the Sugar, Cinnamon, and Nutmeg for the topping.  Sprinkle evenly on top of the dough.

10.  Bake for 25-30 minutes, or until the surface of the blondies spring back when touched.  (I undercook mine by about a minute, just because I prefer the texture that way). 

11.  Let the blondies cool completely before cutting. 

Enjoy!