I love it when my friends try out new recipes (thanks, Jane!), because then I get to try out the new recipe and pass it on to you and you get to try out the new recipe and pass it onto your friends (and trust me, with these tasty bars, you’ll be sharing the recipe with everyone!).
I love a good cookie bar, but what I was not expecting was how much I LOVED the addition of the cinnamon. It takes these regular ol’ cookie bars to next-level cookie bars. Try them and I’m pretty sure you’ll agree. And then share the recipe love all around. Your friends will thank you!
Ingredients
2 2/3 cup flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup brown sugar
1/2 cup sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla
3/4 cup chocolate chips {I used white chocolate chips}
Topping:
2 tablespoons sugar
1 tablespoon cinnamon
Directions
In a medium mixing bowl, combine flour, baking powder, salt and cinnamon, and set aside. In a stand mixer with a paddle attachment, beat together brown sugar, white sugar and softened butter. Beat in eggs and vanilla until well combined. Add dry ingredients. Stir in the chocolate chips. Line a 9 x 13 inch pan with parchment paper. Plop the thick dough into the pan and spread evenly. Sprinkle evenly with combined cinnamon and sugar topping. Bake at 350 degrees for 20-25 minutes or until knife inserted in the middle comes out clean. Cool, cut into bars and enjoy!
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If you are looking to integrate edible landscaping into your yard this year, I seriously suggest you try
Starting nasturtiums from seed is doubly easy, because you can direct sow them about a week before the last frost. They don’t do as well in rich soil, so no need to amend it in any way. Just sow them 10″-12″ apart, about 1/2″ deep. Botanical Interests seeds all recommends that you soak them in water for 12-24 hours before sowing them. I have always done that and had good luck with it, so I say, if it ain’t broke, don’t fix it.
You can harvest the flowers and leaves as needed, by simply clipping or pulling them off of the stem. The flowers have a much stronger flavor, so go easy on tossing them into something without tasting them. The leaves have a milder taste, so they may be more suited to your taste buds. Wash the flowers/leaves, dry them well, and store them in the fridge until you are ready to use them.
This week we are featuring some fun tips from across the pond. Ali from Scotland shares some fun tips:
Food
Holidays
Pets
Top 5 things I can easily do without











Slow Cooker Pear & Ginger Applesauce:




