Saturday, June 18, 2011

Snickerdoodle Blondies & Buffalo Chicken Wraps

Hi! We're buying a house!!!! Yep, yep, yep!! Our offer was accepted on this house-- 

Isn't it darling? It looks kinda lonely and small, but it's wonderful! There's lots of updates inside and it's in a great neighborhood, and there's a gigantic back yard... that's fenced no less!!! YAY! If everything goes as planned we would move in around mid-late August. 

You don't care? You came here for the food? Good, I have some!

Buffalo Chicken Wraps
Chicken breasts
Frank's buffalo sauce
Ranch dip mix

Sorry, I didn't measure anything. Just put a few chicken breasts in a crock pot, cover well with buffalo sauce (close to whole bottle) and sprinkle with some Ranch dip mix (not quite the whole packet, maybe 1/2?) Cook on low for a few hours until done. Remove from crock pot and shred chicken.

Assemble and eat!

Yum! You could drizzle some more buffalo sauce on top... but I didn't. 

Now dessert.

Snickerdoodle Blondies
From In Good Taste
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon

1. Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
2. Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

Have a good week!

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