Snickerdoodle Blondies

2 2/3 cups all purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, softened to cool room temp
1 cup granulated white sugar
1 cup (lightly packed) brown sugar
2 large eggs, at room temp
1 1/2 tsp pure vanilla extract

Cinnamon-Sugar Topping
2 TBSP white sugar
2 tsp cinnamon

Preheat oven to 350, Lightly butter a 9x13x2 inch baking pan.
Mix together flour, baking powder, cinnamon and salt. Set aside.
In large bowl, beat together butter and sugars until creamy. Add eggs and vanilla and mix until smooth.
Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough. Scrape batter into your prepared pan and spread evenly.
Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter. It will look like a lot, but it is perfect.
Bake 20-25 min or until a toothpick inserted comes out clean. Cool slightly before cutting.


I can't remember where I got this recipe but it is super yummy and taste just like snickerdoodle cookies. I made these in a 9x9 tonight and my family was mad there wasn't enough for seconds!

Grilled Chicken Tacos

Marinade:
1/2 up fresh lime juice (about 4 to 5 limes)
1/4 cup soy sauce
1/4 cup vegetable oil
1 tbsp honey
2 tsp minced garlic
1 1/2 tsp chili powder

Remainder:
6 boneless, skinless chicken thighs
corn tortillas
2 cups shredded Monterey Jack cheese
1 1/2 cups shredded lettuce
salsa
sour cream
cilantro
green onions

Place chicken and all marinade ingredients in zip lock bag for at least 4 hours in refrigerator. Cook chicken. When done, let rest for 5 min. Cut into strips. Lightly brush both sides of tortilla with oil. Grill them or lightly brown them in a pan. To serve: sprinkle tortilla with cheese then add rest of ingredients.

I got this recipe from my ward cookbook