French Toast Muffins

I’m always on the lookout for ways to eat dessert for breakfast. These delightful little muffins have perfectly light flavor and a melt in your mouth oh-my-goodness-this-is-so-amazing texture that’s to die for. What would you call a dessert that you pass off as breakfast? I mean, besides the obvious…pie. Bressert? Deskfast?

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Snickerdoodle Blondies

I’ve never been super attracted to blondes.  I’m more of a dark and handsome kind of gal. Brownies over blondies every time. Until now. These buttery bars have a secret weapon – glorious cinnamon sugar deliciousness swirling all thru the sweet dough.

In addition to being a bar version of one of my most favorite cookies, these are SUPER easy to make. Just slap it all in a pan, sprinkle with some cinnamon sugar and drop more dough on top.

They are even easier than my Snickerdoodle Bread. I have no idea how a flat coating of sweet cinnamon and sugar manages to appear swirled thru these blondies. It’s like magic. Sweet doughy magic. I know what you are thinking – and yes, that is powdered sugar glaze on my thumb.

I’ve decided Betty Crocker is an evil woman. That decision has been a long time coming – she’s been on my radar a while. Pure. Amazing. Evil. I love that lady.

As if ribbons of cinnamony delight weren’t enough, these blondies also have a drizzled glaze. Happiness is anything with a sweet sugar dribbling off the edges.

If you have a snickerdoodle lover in your life, make these immediately. If you don’t, go find one – they are the best kind of people and your life really isn’t complete until you know someone who goes ga-ga over cinnamon and sugar.

Snickerdoodle Blondies
from Betty Crocker

2 1/3 cups all-purpose flour

 1 1/4 teaspoons baking powder
 1/2 teaspoon salt
 3/4 cup butter or margarine, softened
 1 1/4 cups granulated sugar
 1/2 cup packed brown sugar
 3 eggs
 1 teaspoon vanilla
Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
 1/4 teaspoon vanilla
  1. Heat oven to 350° F. Spray or grease bottom only of a 13×9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
  2. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
  3. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
  4. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
  5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  6. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars

Snickerdoodles – Take Two

Today was my second attempt at the perfect snickerdoodle. I changed my recipe just a bit, replacing some of the butter with shortening. I also used a bigger ball of dough to get a slightly more domed cookie. I think I have found perfection. Puffed and soft, with just the right texture – these are exactly what I was looking for. Don’t be tempted to substitute the cream of tartar for baking powder – the tartar mixed with the baking soda is what gives these cookies their fast lift. As they de-puff slightly, you get the signature cracks of a snickerdoodle.

Snickerdoodles - Take Two

Snickerdoodles

1/2  cup butter, softened
1/2  cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar. Add the eggs and the vanilla. Sift together flour, cream of tartar, soda and salt. Add to wet ingredients until just combined. Refrigerate dough for 30 minutes.
  3. Shape dough by rounded spoonfuls into balls. I wanted them a good size, so I used 2 T of dough per ball.
  4. Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  5. Bake only one sheet at a time for 8 minutes, or until set but not hard. The cracks should still look moist. Allow to cool 3 minutes on baking sheets then remove to cool on a wire rack.

Snickerdoodles

A wonderful friend at church paid me a very sweet compliment on my Pumpkin Spice Cupcakes – and mused about what my snickerdoodles must taste like…posted on facebook no less. What a great guy. So, now I am in search of the perfect snickerdoodle recipe for him. Nathan, here’s my first effort. Not good enough for you yet. But I shall keep trying.

I think the combo of shortening and butter (when the right ratio is achieved) will give me the puffed cookies I want with the flavor I’m looking for. I’m thinking next batch will be half butter/half shortening, because this batch was a little flat for me. It’s important to take your cookies out of the oven when the cracks still look a little moist – they will look underdone, but as they cool they’ll harden and if you wait til the craggy parts look dry…that’s exactly what your cookies will be. D.R.Y.

Snickerdoodles

Snickerdoodles

3/4 cup butter, softened
1/4 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 minutes, or until set but not too hard. Allow to cool 2 minutes on baking sheets then remove to cool on a wire rack.
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