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Sugar and Spice Snickerdoodle Bars, whole grain and delicious!

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Sugar and Spice Snickerdoodle Bars, whole grain and delicious!
Sugar and Spice Snickerdoodle Bars

I have been playing around with whole grain baking for a while now, and have made some pretty tasty food. I am especially fond of the whole grain, fruit sweetened quick breads. But I have to confess, I simply need to shed my fears and move on to whole grain baking, at full speed! I have always been timid when it comes to a major change in my kitchen routine. That tendency does not insure that there are no kitchen failures, no, not at all. I have my share of failures, where it is edible, but not share worthy. So with that.....

Today. I. Will. Bake. Whole. Wheat. Snickerdoodle Bars!

Whole wheat flour is different to work with than all purpose flour, due to the moisture content of a recipe. It can be problematic to use whole wheat flour in place of all purpose, for that very reason. In addition to the taste of the finished product, I believe moisture content is the reason for recipes using a 50/50 mix of whole wheat and all purpose flours. It is fair to say I am in the throws of learning all this, but let's get these Snickerdoodle Bars in the oven so we can taste test.

Sugar and Spice Snickerdoodle Bars
adapted from: The Fannie Farmer Baking Book
375-degree oven

1/2 c butter, cut into 6-8 slices
3/4 c sugar
2 eggs
1 t vanilla
2 c whole wheat flour
1/2 t salt
1/2 t soda
1/4 t fresh ground nutmeg

3 T sugar
1 1/2 t cinnamon

Cream butter and sugar until combined well. Add eggs and beat until fluffy. Add vanilla, flour, salt, soda and nutmeg beating until well mixed.

Spread dough into a prepared 7X11 inch baking pan.

Combine the remaining sugar and cinnamon, sprinkle evenly over the top.


Bake 25 minutes or until done in your oven. Let cool, cut into 24-32 squares or what works best for your family.

Enjoy!

These are delicious. Taste testing is a favorite part of the job!

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this post shared with:
full plate thursday @ miz helens
foodie friday @ rattlebridge farm
friday favorites @ condo blues
weekend cooking @ beth fish reads
homesteader hop @ floyd family homestead

16 comments

  1. Yummy!
    Can't wait to try!
    Thanks
    Michelle

    ReplyDelete
  2. What a fantastic holiday recipe idea!I love holiday recipes! If you want a fantastic Thanksgiving dessert recipe check out my blog hop selection for this week over at hungrymounineer.com Mascarpone Sweet Potato Pie! It is amazing!

    ReplyDelete
  3. Humm, I'm going to a cookie exchange in a few weeks and usually make bar cookies (so much easier). I may make these. They look great.

    ReplyDelete
    Replies
    1. Thanks, they are also a good "keeper" they don't dry out like some cookies.

      Delete
  4. I haven't had good snickerdoodles in a long time and these look delicious. My sister used to swear by the Fanny Farmer Cookbook.

    ReplyDelete
    Replies
    1. It is my go-to oookbook. Thanks for visiting.

      Delete
  5. These look delicious. I can just about smell them baking . . . :)

    ReplyDelete
    Replies
    1. Cinnamon is one of my favorite baking smells. Thanks for visiting.

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  6. I've been very hesitant to try whole wheat baking too. Maybe this recipe would be a good start. They definitely look delicious!

    ReplyDelete
    Replies
    1. This is a good starting point, they keep well and remain chewy. Thanks for visiting.

      Delete
  7. Yum! I'm pinning to make later.

    ReplyDelete
    Replies
    1. Thanks, let me know what you think about them. Have a great day.

      Delete
  8. Your recipe is featured on The Top Ten for Full Plate Thursday. Hope you have a great week and thanks so much for sharing with us, enjoy your new Red Plate!
    Miz Helen

    ReplyDelete

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