Decadent cinnamon bars: A quick and easy holiday treat (Cookiemas Day 10: Christmas cookie ideas for all! 🕯️🎄)

Who’s ready to SPICE things up?

 

It’s time to elevate your baking game with these decadent cinnamon bars!

 

These gooey, buttery bars are the perfect treat for the holiday season.

 

Werel guiding you through every step of the process, and we guarantee it's a flavor explosion in every bite!

 

So, grab your cinnamon and let's get baking!

Let’s keep the kitchen talk going!

 

SOCIAL

📨Email us: [e-mail]

 

🫶Insta: @foodfaqpodcast

 

❤️Get personal, baby: leave us an audio message: Fanlist

 

📺YouTube! Listen HERE

So, you want us right in your inbox? Get it, tiger!: Substack

YOU WANT MORE? 👇

 

👐 Mariela & Eric Approved “Build Your Kitchen” pdf checklist: Free and useful- no brainer: I want in

*

*

*

📖 Say "buh-bye" to boring dinners, hello to “I got my ish together” with our recipe organizer & meal planning roadmap: Put it in my cart, please

 

*

*

*

EP 134 | Transcripts | Decadent cinnamon bars: A quick and easy holiday treat (Cookiemas Day 10: Christmas cookie ideas for all! 🕯️🎄)

Episode Transcript

(00:00):
Hey, Keeter, can I borrow some sugar?

(00:02):
No.
Well, okay.
Since you can't play with me tonight.
I will just say that we made bars this time and I like a good bar.
Mm-hmm, we talked.
We've talked about this before.
I feel like it's such an easy way for like a novice baker or somebody who doesn't have a lot of time

(00:22):
to make something to share.
That's less mass, less portioning, just like
plop it in a bowl or, you know, in a pan and bake it.
And then just cut it in the bars.
Yeah, and it hits like the same notes, you know, you could have the nostalgia of a cookie,
flavor or, you know, it gives you the essence.
But quickly enough, because you can put everything in the pan or in the baking dish,

(00:46):
cut it in the bars, take that whole baking dish with you to work or wherever you're going,
and then just take it home.
Call it a day.
And this one's cute because it's cinnamon-y.
It's good.
Talk about it.
All right.
So in your mixing bowl, we're going to go with one cup of sugar,
two cups of brown sugar, one egg and one egg yolk.
I love that.

(01:07):
Okay.
Table spoon of vanilla.
And I use my favorite bourbon vanilla paste from Cheddar Joe's.
Just right now.
I should have gotten some.
It's so good.
One teaspoon of baking soda, one teaspoon of baking powder, some salt,
a hearty two teaspoons of cinnamon.
Sounds like a lot, but just

(01:27):
it could actually use more.
And could actually use more cream all that together, two and one fourth cup of flour,
get it mixing together and pre here of them to 350 degrees,
put it in a nine by 13 parchment lined baking dish and bake it for about 20 minutes.
Okay.
Just bake it until you put it nice in the middle of it and it comes out clean.

(01:48):
So let's say you just plop out that stuff and one bowl, call it a day.
It's done.
Wow.
Pretty easy.
Now we're going to put an icing on it.
Okay.
We want some on this.
So you got to have some icing.
So you want to go ahead with the icing.
So here's a thing with icing, I eyeball icing for the texture because I look for a certain texture.
So I used about a cup of powdered sugar.

(02:10):
And again, you can double this.
You can have it whatever you want.
So I went ahead and I used a cup of powdered sugar.
I use another teaspoon of cinnamon and I would say four tablespoons of heavy
whipping cream.
Okay.
And I just whipped it all together, mixed it together, made a nice, it wasn't a thick glaze,

(02:32):
but it wasn't like, you know, runny.
So it's kind of like a little and I let it cool and then I poured it on top and then let that
set.
And that's it.
You have a cinnamon brown sugar bar with a cinnamon glaze on top of it.
But kind of cool about this brown sugar bar.
It's really a blank canvas.
So there's so many things that you can do with it.

(02:53):
If you want to put chocolate nuts in there and you want to put chocolate in there, do that.
You know, that's going to be fantastic.
If you want to make your glaze a different flavor, if you want to use powdered sugar and a
little bit of heavy cream or half and half of milk, whichever you got, and you want to put
a tiny drop.
And I'm going to emphasize a tiny drop of rum extract.

(03:16):
That'd be really good too.
It'll be good.
Tell me like a cream cheese icing.
Oh, cream cheese.
I thought about that.
And the only reason it makes it's going to have cream cheese.
You know, I love cream cheese and cinnamon together and it baked good.
That's the only reason it make it was because I didn't have cream cheese.
But a glaze is good because it sets.
So it's easier to transport.

(03:37):
Do this thing, you know, hardens.
Well, that's what I like about this thing.
I like about a bar because it's easy to, it's easy to transport.
And if like I said, if you're going to take it to work or things like that, it's easy to
transport back and forth.
So that's what I like about it.
You know, what I like about this is like a basic bit recipe.
Like you will have these things on hand.
Oh, completely.
What have noticed about cinnamon from Target?

(04:00):
And I sort of got it.
It doesn't taste like cinnamon.
It's not like strong.
And I just bought it.
I don't know where I bought my cinnamon from.
It was flavorful.
Really?
Yeah.
I'm like, what's up Target?
You know, and another thing I've noticed, like I bought onion powder at Walmart.
And it doesn't even smell like onion powder.
It's where.
Stop my...
Like, this is money.

(04:21):
I think so.
I think like traitor Joe's really makes quality.
Two Joe's really found their niche when it came to the different types of seasonings.
Yeah.
I'm gonna go crazy for them.
And I love their seasonings.
I do too.
And you know what I like to.
They come in glass containers, which I feel is happier.
And they're still like $2.
I'm not expensive.
I'm not expensive at all.
So be careful.

(04:41):
We're about your cinnamon because you're going to go through a ton of it.
The season I do anyway.
I use cinnamon every day.
Like I always put a little dash in my coffee on the milk on the foam.
Cause it's special.
But by good cinnamon, because it will in fact make a difference in what you're making.
So don't completely cheap out.
Especially in these bars because that's it.

(05:01):
That's like your star.
Right.
That's a prevalent flavor.
So that's why I even said my measurement of cinnamon, you could have gone a little bit further.
It's it's it's plain.
And so like when I call it a blank canvas, it's true.
Oh, you're like, what is bar was kind of interesting.
When I baked it, it formed like this nice little crust on the top.
So it's kind of interesting.
I don't know because there was so much brown sugar in there.

(05:23):
Like layered.
Oh, that does sound good.
It was really good.
So I say bake it and like I said, it's easy.
Why just told you it's super simple.
All right, you guys.
That is another cookie for CookieMAS.
We have two more coming down the pike.
We are so excited about this CookieMAS.
And we hope you're excited in that you're making some of these recipes.
Cause Christmas is literally like next week.

(05:45):
Yeah.
I just put in my last and maybe my only Amazon order.
I just Christmas shop today.
I have so many parcel pennings.
So many packages at the front desk.
So we're going to.
All right, y'all.
We're in a rush.
We're going to get.
We'll be going to.
We'll be back tomorrow with another recipe.
Take care, you guys.
Bye bye.