I love me some Girl Meets Life.
What started as a healthy living blog has evolved into a know-your-limits-and-push-them lifestyle blog about food, fashion, dating and nightlife with a “whatever, I eat McDonald’s sometimes” slant. It’s just delightful.
So Gracie makes these cake batter blondies that I’m sure you’ve already heard about because, well, everyone keeps talking about them. WELL… I’ve never made them because I never have cake mix in the house, and I’m beginning to think this may be the root of all my problems…
However, when she posted a snickerdoodle version of cake batter blondies the other day, I knew I’d have one in my face by the end of the week, cake mix be damned!
I tend to bake under stress. I think you know this by now. So last night when I realized the six hours I spent studying on a gorgeous 75-degree day were but a sliver of the microbiology pie I have to ingest this weekend, I started to feel a little sick. Enter: snickerdoodle blondies.
Once again, I did not have cake mix in the house so I didn’t use Gracie’s recipe, but it did serve as the inspiration for this vegan cinnamon sugar blondie I whipped up by modifying Bittman’s classic blondie recipe from How to Cook Everything Vegetarian.
- ½ cup canola oil
- 1 cup packed brown sugar
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons warm water)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup flour
- 1 tablespoon sugar + ½ teaspoon cinnamon, combined
- Combine oil, sugar, flax egg and vanilla.
- Sift in flour and salt.
- Mix to combine.
- Spread batter into a greased 5×10 loaf pan (Bittman calls for an 8×8 but I find they are way too thin in this).
- Sprinkle with cinnamon sugar mixture.
- Bake at 350 degrees for 20-25 minutes.
- Allow to cool completely before cutting.