Snickerdoodle Blondies

For some reason when I was a little kid I really, really, did not like snickerdoodles. Stick just about any other cookie in front of me and I would have inhaled it, but snickerdoodles just did not sit well with me.

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I would actually get tummy aches from them and I thought they were too sweet. Yes. I repeat, “too sweet”.

Snickerdoodle Bars | Beautiful Disasters

To this day, I still don’t really care for snickerdoodles, but the idea of snickerdoodles in bar form really appealed to me. I don’t know why the change in form made me view snickerdoodles in a new way, but that’s just how it worked out.

Snickerdoodle Bars | Beautiful Disasters

To my delight, snickerdoodles in blondie form create a less sweet treat basically because you don’t have as much of the cinnamon-sugar coating stuff going on, but you still get the warm flavors of a snickerdoodle. These are sure to put you on the “Nice List” this year when you put them out for Santa :)

Snickerdoodle Bars | Beautiful Disasters

Snickerdoodle Blondies

1 cup (2 sticks) butter, softened
2 cups brown sugar
2 eggs
2 Tablespoon vanilla
2 2/3 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
2 Tablespoons white sugar
2 teaspoons ground cinnamon

  1. Preheat oven to 350˚F. Lightly spray a 9 x 9 baking pan with cooking spray.
  2. Using a stand mixer, cream together butter, brown sugar, eggs, and vanilla. Mix in flour, baking powder, and salt. Spread batter into prepared pan.
  3. In a small bowl, combine white sugar and ground cinnamon. Sprinkle this mixture over top of the batter. Bake in preheated oven for 40-45 minutes, or until toothpick inserted in center comes out clean. Let cool for a few minutes, slice, and enjoy!

And just a little festive snowy christmas cheer for you!

Snickerdoodle Bars | Beautiful Disasters

Random Fact of the Day: Robert Lincoln, son of President Lincoln, was saved from a nasty railroad accident by Edwin Booth. Edwin was the brother of Abraham Lincoln’s assassin, John Wilkes Booth.

Biscoff Swirled Peanut Butter Banana Bread

I’m starting to actually realize what a pinterest addict I am.

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

I noticed the other day that I somehow have over 1400 followers and I was like what?! It’s actually pretty embarrassing.. I feel like maybe these people who follow me on pinterest probably think I am a very large, overweight food addict who likes to imagine she can have every piece of clothing sold in the world and totally rock it.

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

I will say, though, I am not one of those girls who has the “dream wedding” board. First of all, the thought of getting married and planning a wedding makes me want to roll into a ball and cry because it just sounds like Stress City. Second of all, what if like a future boyfriend happens to see my pinterest and is totally freaked out by my wedding that has basically already been planned. Third of all, I am girly in many respects but I am forsure not a romantic. at all. Like what is Sweetest Day? I know it was the other day, but really…what is it.

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

However, I do embrace those random holidays like Sweetest Day, Valentines Day, St. Nick’s Day, etc. because uhh who doesn’t love an excuse to buy/open gifts?!

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

Anyhow, after I realized I have an obscene amount of people observing my Pinterest pin-binges, I realized I have over 4700 pins. Excuse me Casey, but how could you possibly find THAT MANY things worth saving?! I’m a little disgusted in myself, but at least I know there are over 1400 other people who enjoy my pin-binges.

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

Moving onto food! I am a total quick bread fan, lover, and addict. This banana bread combines some of my favorite things: biscoff and peanut butter. Literally you can not love this bread, so easy and so so tasty. Happy Monday :-)

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

P.S. I hate myself for putting “happy” and “Monday” in the same sentence next to each other.

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

Biscoff Swirled Peanut Butter Banana Bread

3 ripe bananas, mashed

1/2 cup peanut butter

1/4 cup plain or vanilla greek yogurt (regular yogurt is fine too)

1 egg

1/3 cup white sugar

1/4 cup brown sugar

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

pinch of salt

3 Heaping Tablespoons Biscoff spread

  1. Preheat oven to 350˚F. Spray loaf pan with cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, yogurt, egg and sugars.
  3. Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Spread into prepared pan. Drop 3 heaping Tablespoons of Biscoff on top of bread batter and swirl with a knife.
  4. Bake in preheated oven for 50 minutes, or until a toothpick inserted in center comes out clean.
  5. Let cool in pan for about 10 minutes then transfer out of loaf pan and allow to finish cooling on a wire rack for about 30 minutes. Enjoy!

Peanut Butter and Biscoff Swirled Banana Bread | Beautiful Disasters

Random Fact of the Day: The average car produces a pound of pollution every 25 miles!

Double Swirl Pound Cake

I feel like I’ve been slightly MIA/entirely MIA this week, yes? no? Literally had zero time to write up a post until now.

My current status: sitting in Starbucks with about 45 minutes until my next class, sipping a tall skinny vanilla latte, while writing up a blog post. I would say that I feel totally hipster except I don’t think hipsters wear high school soccer 1/4 zip sweatshirts and running shorts.

Anyways, this week has been cah-razzzy. I feel like I have said that about every week in college so far. It’s just that every week is so gosh darn packed with excitement and things to do. This week and last week were packed with midterm exams and projects. Nothing too dramatic happened with my exams or projects. Thankfully I was not one of those students who left an exam sobbing because I knew none of the material.

Double Swirl Pound Cake | Beautiful Disasters

 

The only moment of huge stress during midterms was for a project, we were assigned in groups, but my “group” was just me and one other guy. We had two weeks to do this project, literally one of the easiest projects ever. I finished my part over a week ago, he, on the other hand, finished 10 minutes before class. So that was nice.

Double Swirl Pound Cake | Beautiful Disasters

Other than that, my exams have gone pretty well. There has been a whole bunch of fun things going on with my sorority. Greek life is huge here at the University of Illinois if any of you aren’t aware. And if you don’t know what Greek life is, it isn’t a bunch of Greek people who gather up and have fun together, it’s the fraternities and sororities on campus…just to clear up any confusion there.

Double Swirl Pound Cake | Beautiful Disasters

Another moment of excitement this week was that I finally got to hop over to my sister’s apartment and have her make me dinner! It was seriously so good. She made us tilapia, steamed veggies, and rice. One of my favorite meals, and something you would certainly never find in the dining halls. She finished up dinner with these adorable mini chocolate pudding pies. It was just so nice to eat a real meal that felt like it was cooked just for you, just like at home.

Double Swirl Pound Cake | Beautiful Disasters

Okay, let’s talk about this pound cake. I have had dreams about this pound cake. With a layer of peanut butter and a layer of Biscoff, this is seriously one of the most decadent pound cakes I have made.

 

Double Swirl Pound Cake | Beautiful Disasters

I’m pretty sure this one was eaten in a matter of 24 hours, which is a pretty impressive stat for 3 people in one house. And I think I may have to take most of the credit for the eating of said pound cake. The sliver, “zero calorie” slices that I would cut myself started to turn into about just half of the pound cake remaining, and that was when I realized these slices may not actually be zero calories. You all just have to make this, you won’t be sorry. And I consider pound cake acceptable for breakfast, so you know what, go for it.

Double Swirl Pound Cake

1 cup (2 sticks) butter, softened

1 cup white sugar

4 eggs

2 teaspoons vanilla extract

1/2 cup whole wheat flour

1 cup all-purpose flour

3/4 teaspoon baking powder

pinch of salt

1/2 teaspoon ground cinnamon

1/2 cup peanut butter

1/2 cup Biscoff spread or Cookie Butter

  1. Preheat oven to 325˚F and spray a loaf pan with cooking spray
  2. Using a mixer, cream together butter and sugar. In a small bowl, whisk together eggs and vanilla extract. In another separate medium bowl, whisk together flours, baking powder, salt, and ground cinnamon. Slowly add in the egg-vanilla mixture. Once incorporated, slowly add in the whisked dry ingredients and mix until just combined.
  3. Pour 1/3 of the batter into the prepared loaf pan. Spread the peanut butter over top and spread it as far as you can without touching the edges of the pan. Pour another 1/3 of the batter over the peanut butter. Spread the biscoff over the second layer of batter and spread it as far as you can without touching the edges of the pan. Pour the remaining batter over top and spread all the way to the edges, be sure no Biscoff is peaking through.
  4. Bake in preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out free of cake crumbs (with some Biscoff and peanut butter). To stop the top from over-browning, cover the top of the pound cake with aluminum foil after about 25 minutes of baking.

Double Swirl Pound Cake | Beautiful Disasters

Random Fact of the Day: According to U.S. FDA standards, 1 cup of orange juice is allowed to contain 10 fruit fly eggs, but only 2 maggots.

Gram’s Butter Spritz Cookies

There truly is nothing like your grandma’s cookies, there is no denying it.

Gram's Butter Spritz Cookies | Beautiful Disasters

 

Gram's Butter Spritz Cookies | Beautiful Disasters

My grandma would always “hide” her cookie tin and try to make it seem like it was some huge mystery of where the cookies were, even though every time we visited they would almost always be in the exact same spot.

Gram's Butter Spritz Cookies | Beautiful Disasters

I like to think of my grandma as being the official “Cookie Expert”.  She has seriously some of the best recipes I have ever come across.  They are totally fool-proof.

Gram's Butter Spritz Cookies | Beautiful Disasters

Even if you don’t want to deal with the fancy pastry bag and piping tip business, this recipe is totally perfect because you can just roll the cookie dough into a ball, press down with a fork one or two times, drop some sprinkles on top, and call it a day. Either way they are insanely adorable, not to mention delicious!!

Gram's Butter Spritz Cookies | Beautiful Disasters

Gram’s Butter Spritz Cookies

1 cup (2 sticks) butter, softened
2 egg yolks
1 cup powdered sugar, sifted
2 1/2 cups all-purpose flour, sifted
1 teaspoon vanilla extract
milk, as needed
Sprinkles

  1. Preheat oven to 375˚F.
  2. Using a mixer, cream butter and yolks. Mix in vanilla extract. Slowly mix in the sifted powdered sugar and sifted flour. If you intend on using a piping bag to make your spritz cookies into a design, add milk 1 Tablespoon at a time to thin out the cookie dough to desired consistency. It should still be thick. If you are just balling up the dough and and pressing with a fork, do not add milk to thin out the dough.
  3. Place dough on an un-greased cookie sheet, each cookie about 1 1/2 inches apart. Add sprinkles, and bake in preheated oven for 10-12 minutes, until golden on the edges. Let sit on cookie sheet for about 2 minutes, then transfer to wire rack to finish cooling.

Gram's Butter Spritz Cookies | Beautiful Disasters

Random Fact of the Day: The average human body contains enough fat to make seven bars of soap.

Low-Fat Pumpkin Poundcake

Life is still hectic as a college freshman. I’m waiting for things to finally settle down and to get into a routine, but between class and sorority recruitment I feel like I have not even sat down once.

Lowfat Pumpkin Poundcake | Beautiful Disasters

Sorority recruitment (A.K.A. rush).. it sure is something else. I don’t even want to bore you guys with the details. In a nutshell, for about 5 days you talk to girls for 10 hours. We had Labor Day off from classes and sorority recruitment and I slept till 12:30, which by the way was actually very scary because I thought the clock was totally wrong. I woke up forgetting that I was in college and starting freaking out that I was missing my high school classes.

Lowfat Pumpkin Poundcake | Beautiful Disasters

I feel like if I keep talking about my current state that I’m going to sound like complaining, and no one likes a complainer so let’s talk about pumpkin poundcake instead! :)

Lowfat Pumpkin Poundcake | Beautiful Disasters

I share quite a few indulgent recipes on here so I thought I’d give you guys a break. This poundcake is fabulous because you could never even guess it is low fat. Who has even heard of a pound cake with no butter?? Plus this has pumpkin in it, which means Fall is just around the corner….Being a student in a non-air conditioned dorm, I am beyond ecstatic for cooler weather. Bring on the hoodies and sweats!!

Lowfat Pumpkin Poundcake | Beautiful Disasters

Low-Fat Pumpkin Poundcake

1 (15-ounce) can pumpkin puree
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup plain or vanilla yogurt
4 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup milk (I used skim), mixed with 1/2 teaspoon vinegar

  1. Preheat oven to 350˚F. Spray a 10-inch tube pan with cookie spray and lightly dust with flour; set aside.
  2. In a large bowl, beat the sugars and vanilla yogurt together. Mix in the eggs and vanilla extract until thoroughly combined.
  3. In a medium bowl, whisk together the flours, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Starting with the flour mixture add in about 1/3 to the sugar-vanilla mixture. Slowly add in half the milk-vinegar mixture. Add in the second 1/3 of the flour mixture. Mix in the remaining milk-vinegar mixture. Finish with the remaining flour mixture.
  4. Mix to be sure all the ingredients are thoroughly combined. Pour batter into prepared tube pan. Bake in preheated oven for 55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few crumbs attached. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Lowfat Pumpkin Poundcake | Beautiful Disasters

Random Fact of the Day: There are 53 Lego bricks manufactured for each person in the world.