Cinnamon Blondies from Perfect One-Dish Dinners

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Sunday has always been one of my favorite days of the week. My day usually consists of church, sports, and Sunday dinner with family and friends. We recently created a delicious Sunday dinner from Pam Anderson’s latest cookbook, Perfect One-Dish Dinners. Josh picked the main dish,  Salsa Verde Chicken and Dumplings and I got to choose dessert, Cinnamon Blondies.

I was fortunate to meet Pam and her two beautiful daughters, Maggy and Sharon, at the Blogher Food Conference in San Francisco. I adore their blog, Three Many Cooks, and Pam’s cookbooks, so it was an honor to finally meet these three lovely ladies. To learn more about Pam’s inspiring story, take a moment to watch the trailer for Perfect One-Dish Dinners, produced and filmed by the talented White on Rice Couple. Warning-you might need a tissue-their story will move you.

Perfect One-Dish Dinners is filled with easy, fool-proof recipes that your guests will love. The book focuses on main dishes that are simple to make, yet still impressive to serve. The book is broken down into four sections: Stews for All Seasons, Worldly Casseroles, Complete Roasting, and Big Summer Salads and Grilled Platters. Pam also includes compatible appetizers, salads, sides, and desserts if you want to round out the meal with something extra. If you are in a pinch or don’t have all of the ingredients on hand, Pam shares instant alternatives that will help make any meal a success.

The Salsa Verde Chicken with Herbed Dumplings and the Cinnamon Blondies were both simple to put together. It was nice cooking a no-fuss meal that tasted delicious and still impressed our guests. Josh can’t stop talking about our meal-he keeps asking when we can make it again. I am sure it will be on the menu soon:)

Today, I am sharing the cinnamon blondie recipe. The blondies are made with cake flour which keeps them soft and fluffy. Pam lists a few optional stir-ins for the blondies-nuts, dried fruit, chocolate chips, etc. I stuck with the cinnamon theme and added cinnamon chips to the batter. The double cinnamon combination makes these blondies the perfect dessert for fall.

If you want the Salsa Verde Chicken recipe, buy the book🙂 You won’t be disappointed, it is a keeper! The book is full of colorful photos, so it is pretty to look at, but this is a book you will use over and over again. There are so many fantastic recipes inside.

*On a side note-thank you to everyone who entered our Modern Palm apron giveaway. The winner is Estela from Weekly Bite. Congratulations! We will be emailing you soon!*

Cinnamon Blondies

5 from 1 vote

Ingredients

  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups packed light brown sugar
  • 1 1/2 sticks 12 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cup cinnamon chips or stir-in of your choice-nuts, dried fruit, chocolate chips

Instructions

  1. Adjust oven rack to lowest position and heat oven to 325 degrees. Spray an 8-inch square metal baking pan with vegetable-oil cooking spray. Fold a 16-inch length of heavy-duty foil to 7 1/2 inches wide and lay it across pan bottom and up two sides so you have foil overhangs to pull blondies from pan. Spray foil with vegetable-oil spray.
  2. Whisk flour, baking powder, cinnamon, and salt in a medium bowl. Whisk brown sugar into butter in a medium bowl. Whisk eggs and vanilla together in a small bowl, then whisk into butter mixture. Whisk in dry ingredients until just combined. Fold in cinnamon chips or stir-in of your choice. Pour batter into prepared pan. Bake until blondies are just set, about 40 minutes. Remove from oven and let cool for 5 minutes. Using foil handles, pull blondies from pan, set on wire rack, and cool to room temperature. Cut into squares and serve.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Both the dinner & dessert look fabulous. I love that the blondies are thick. Yum Yum. I’ve been looking for cinnamon chips EVERYWHERE here…not available yet. Grumble!

  2. i echo what the ladies say above. your photography is stunning as well. anything with cinnamon goes over well for our palates and our noses.
    by the way, 1-dish dinners are wonderful for autumn and recovering time. i hate cleanup the most and minimizing dishes means more daddy time for wife and son

  3. am SUPER GLAD you made these – they were one of the picks The Professor wanted to make and I said ‘no more sweets for a bit’ (then I made pumpkin pie yesterday because he was pouting!) these look soooo good and will make them when we have people to share with!

  4. I would absolutely love one of those blondies right now…and I haven’t even had breakfast! A la mode, of course. Love the photo with the cookbook…so that’s how all my cookbooks get their “loved” look! 🙂

  5. These look amazing Maria! Anything involving cinnamon wins me over. I have loved seeing all the recipes today. I now need to go out and get the cookbook so I can try some of Pam’s recipes. I have a long list of must tries just from all the posts today.
    Great photo’s too! 🙂
    Have a great Monday!

    1. I buy them at Fresh Market in Utah. Sorry that probably doesn’t help you. I know you can find them online though!

  6. Love the idea of cinnamon blondies!! I’m not a fan of the cinnamon chips (I know, weird 🙂 but I think just some chopped toasted nuts would be great. Love your pics too!

  7. Beautiful pictures, and those blondies look to die for! I’ve heard a lot of good things about Pam’s cookbook, so it may be going on my Christmas list.

  8. Love this recipe, I think I’ll be trying it for our work potluck this Friday. Thanks for the inspiration!

    And yes, we DO need to get together! The week of the 1st?

  9. I’m a big snickerdoodle fan, so these sound like pure heaven. And with the cinnamon chips, they sound extra decadent. I didn’t even know they made cinnamon chips. Where can I get some?

    1. I buy the cinnamon chips at Fresh Market in Utah. They are Hershey’s brand. If you can’t find them, other mix in’s will work too!

    1. I buy cinnamon chips at Fresh Market in Utah. Hershey’s makes them. I know King Arthur makes them as well. You can probably find them online if you really want them:)

  10. I will definitely have to try both this blondie recipe as well as the salsa verde chicken. The book is just packed with so many great recipes!

  11. Pingback: Sunday Supper Stories | Three Many Cooks
  12. I bought Pam’s book several weeks ago. It is gorgous and full of fabulous recipes! I haven’t tried the cinnamon blondie recipe yet. Thanks for inspiring me me to make them sooner rather than later! 🙂

  13. I just made these and they are absolutely delicious! I’ve had cinnamon chips lying around for ages (I don’t even know where I got them) and never knew what to do with them until this recipe. Thanks for sharing 🙂

  14. Hi there- for some reason, mine didn’t bake right! The brown sugar just seemed to be sort of liquidy and then it was starting to burn so I took it out of the oven, but there are big dense overly sweet parts. Does that mean I didn’t mix the sugar in well enough, you think? I measured everything very carefully, used 1.5 c cinnamon chips, etc.

    Thanks!

  15. I tried making these, and they wouldn’t set. I left them in the oven an extra 20 minutes, and they were still not right. They turned out super greasy, leaking butter in the pan…

  16. These are the best blondies I’ve ever had — ridiculously easy, and perfectly chewy with a deep caramel flavor. I adapted this recipe to make gingerbread blondies by replacing 1/4 – 1/3 cup of the brown sugar with molasses, and adding ground ginger, allspice and cloves. Frosted with a cream cheese frosting, they were the perfect seasonal treat. Thank you so much for the recipe! Now I just have to get my hands on cinnamon chips!


  17. Late to this post but I’ve made these close to ten times since I found them last year!   I get stuck with one tiny piece before my daughter and her squad devour them.  They’re DELICIOUS!  I use vanilla chips but, alas, no nuts because girl is allergic.   I’m trying them gluten-free today (my own belly issues!) with  King Arthur’s Gluten-Free Measure for Measure flour.   Top them with vanilla bean ice cream *swoon*

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