Saturday, April 29, 2017

Cinnamonies

My Lemonies are one of my most viewed posts. Rich, dense, fudgey, and not a bit of chocolate, these bad boys have the same texture as brownies.  A bit fussy though.  All of that zesting and squeezing.

I saw a few posts for cinnamon blondies, which are basically the same things, but these are more fudgey than blondie-you'll know what I mean when you make them.

These cinnamonies are all of the fun of the cinnamon swirl in a coffee cake, and all yours. Easy to make, easy to eat.


Cinnamonies
3/4 cup flour
3/4 cup sugar
1/2 cup (1 stick) salted butter, soft
2 eggs
1 Tbsp. cinnamon
1 tsp. molasses

Glaze
Powdered sugar (about 1 2/3 cups)
2 Tbsp. coconut milk
2 Tbsp. unsalted butter, soft
1/4-1/2 tsp cinnamon, to taste
a tiny dash of salt
  1. Preheat oven to 350F.
  2. Using a hand mixer, beat together eggs, sugar, and butter until light.
  3. Add in cinnamon and molasses and blend together.
  4. Finally, beat in flour until smooth.
  5. Grease your 8x8 square pan well, and pour in.
  6. Bake until edges golden and top just firm enough to touch. About 20 minutes.
  7. Cool completely.
  8. Once cooled, prepare glaze.
  9. In a small bowl combine half of the powdered sugar, all of the coconut milk, and butter. 
  10. Add additional powdered sugar until thick, creamy glaze forms. The sweet spot seems to be between 20 and 25 Tbsp. total.
  11. Add dash of salt and blend well.
  12. Pour over cinnamonies and refrigerate until ready to serve.
Makes 12 at 265 calories each