white chocolate cinnamon chip pretzel bark & BIG news!

You guys…  guess what?!?  I AM WRITING A COOKBOOK!!!  (Yes, all-caps on purpose…  I am excited!)

Some of you have been wondering what’s been going on behind the scenes here at Sweet Anna’s (I know I’ve been pretty quite lately and I’m so sorry about that!!), so here it is…  I am writing a cookbook!

My first ever, really real, printed and bound cookbook!!

I can’t wait to share more with you as I work on this big project over the next several months.  One thing I can tell you now…  keep your eyes open for a Holiday 2015 release date!  (Eeeeek!)

And the real reason you are here reading this…  White Chocolate Cinnamon Chip Pretzel Bark.  Just 5 ingredients and less than 5 minutes of work, and you’ve got a fabulous, sweet & salty treat you will love.

White Chocolate Cinnamon Chip Pretzel Bark | Sweet Anna's

Whip this up soon (or get one of your kids to make it for you…  it’s that easy!)… you won’t regret it!!

white chocolate cinnamon pretzel bark & some BIG news!

Ingredients

  • 1 cup white chocolate baking chips
  • 1/2 cup cinnamon baking chips
  • 1/2 teaspoon coconut oil
  • 1 cup small pretzels
  • sprinkle of sea salt

Directions

Place the white chocolate chips in a small bowl. Place the cinnamon chips and 1/2 teaspoon coconut oil into another small bowl.

Microwave both bowls for 20 seconds at a time, stirring REALLY well in between each round until just melted and smooth. You don't want to heat the baking chips too much, just melt them!

Spread the melted white chocolate chips onto a piece of parchment or waxed paper, about 1/4 of an inch thick. Dollop the melted cinnamon chips all over the top of the white chocolate and then gently swirl with the tip of a butter knife until pretty and swirly.

Immediately press the pretzels gently into the top of the bark, covering as much area as you would like, and then sprinkle lightly with sea salt.

Let the bark cool at room temperature for 1-2 hours until completely set. Cut or break into pieces and serve immediately or store in an airtight container at room temperature for up to 3 days. (If they last that long!) ;o)

http://sweetannas.com/2015/01/white-chocolate-cinnamon-chip-pretzel-bark-big-news.html

cinnamon sugar butter cookies

Well now, isn’t that just a lovely thought?  Cinnamon & Sugar in a butter cookie?  Why didn’t I think of that before!?

The cookie uses my favorite buttery, dense norwegian shortbread base, with a lace of cinnamon and a dusting of cinnamon-sugar on top.  And the best part – there are only 6 ingredients, that I’m almost positive you have in your kitchen right now.  All good things, right?

cinnamon sugar butter cookies

Yes, I know it’s similar in concept to a Snickerdoodle, but not being a huge Snickerdoodle fan myself, I am much happier with these.

Give these a try the next time you are craving a cinnamony, buttery treat but yet you just don’t feel like getting your hands dirty.  (Does anyone else get tired of the mess of rolling cookies in sugar, like I do?!) These are a much quicker, much butterier (Is that a word?!?), and much cleaner cookie to make.

Amen, amen, amen!

Oh you guys.  I wish you could just SMELL these cookies.  I really do.  Even if you can’t eat them (diet, allergies?!) please just make them to enjoy the achingly cozy aroma (and then give them to your friends or neighbors!).

All the glorious smells of fresh homemade cinnamon rolls, in a fraction of the time and effort.  Make these once and you’ll make them again and again.  I promise!

cinnamon sugar butter cookies

cinnamon sugar butter cookies

Yield: makes over 4 dozen medium cookies

Ingredients

    for the dough:
  • 2 cups butter, softened
  • 2 cups sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5 1/4 cups flour
  • for dusting, stir together:
  • 1/4 cup sugar
  • 3 tablespoons ground cinnamon

Directions

Preheat the oven to 375ºF. Line several baking sheets with parchment paper and set aside.

In a large mixer bowl, cream together the butter and sugar until very light and fluffy, about 3-5 minutes. Beat in the egg, salt and cinnamon until well mixed.

Mix in the flour, on low speed, until just well combined. Scoop the dough (using a spoon, or a medium pastry scoop) onto the parchment-lined baking sheets, at least an inch apart.

Press the balls of dough down to about 1/4" or so thickness with a fork dipped in cold water. After you have pressed down all the dough on a cookie sheet, go back and generously sprinkle each cookie with the cinnamon and sugar mixture.

Bake for 8-10 minutes, until just set and very lightly golden brown around the edges. Let cool completely before storing in an airtight container in the freezer for several weeks!

http://sweetannas.com/2014/12/cinnamon-sugar-butter-cookies.html

 

cinnamon chip pumpkin blondies

Pumpkin already?!  Well, it’s raining and cool here today.  My kids start school in a week and a bit, and yours are probably close to it if not there already.

It doesn’t get much more fall-ish than this!

Cinnamon Chip Pumpkin Blondies | Sweet Anna's

So, to celebrate the beginning of fall (my favoritest season!) and the excitement of back-to-school (yay!), and the return of my all-time-favorite-cinnamon-baking-chips… here is an easy, delicious, fall-filled treat that will make your house smell amazing and your tummies happy.

If you’re looking for something different than your usual pumpkin bars/breads and you’re as ready for fall as I am, make these pumpkin blondies soon!

They are sweet, dense, flavorful, everything you love in a great brownie, but loaded with pumpkin and spices instead.  Delicious!

cinnamon chip pumpkin blondies

Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup butter, melted & slightly cooled
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups pure pumpkin purée (one 15oz can)
  • 1 2/3 cup cinnamon chips (one 10oz bag), divided (1 1/3 cup + 1/3 cup)

Directions

Preheat the oven to 350ºF and lightly grease a 9x13" glass baking dish.

In a medium bowl, whisk together the flour, spices and salt.

In a large bowl, whisk together the melted & cooled butter and the sugars until very smooth (and not warm at all). Whisk in the egg, vanilla & pumpkin until smooth.

Gently whisk in the flour mixture and then fold in the 1 1/3 cup cinnamon chips.

Spread the batter into the greased 9x13" baking dish and sprinkle the remaining 1/3 cup cinnamon chips over the top of the batter.

Bake for 35-40 minutes, until a toothpick inserted in the center comes out almost clean.

Let cool completely before cutting and store in an airtight container in the freezer for up to 3 weeks if you'd like!

http://sweetannas.com/2014/08/cinnamon-chip-pumpkin-blondies.html

recipe adapted from Brown Eyed Baker