Snickerdoodles are often named ‘one of the best cookies ever’, and while I do think they’re delicious, I think a big part of it is the fact that it incorporates cream of tartar which isn’t often included (and therefore tasted) in in a normal cookie. That being said, I used Sally’s Baking Addiction recipe. I’ve used it before, and it turned out great, so no changes from me!
As an aside, I promise to try to post more, but with the holidays coming up, it’s hard to say if I’ll be able to get in baking! Next week I’ll be posting a Christmas themed cookie, so keep an eye out for that!
- 1 cup unsalted butter
- 1 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 21/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- In a large bowl, cream the butter for about 1 minute until smooth. Add granulated sugar and cream until fluffy. Add the egg and vanilla.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients in 3 parts on low speed. You may have to mix by hand.
- To make the topping, mix the sugar and cinnamon in a small bowl.
- Take about 1.5 tablespoons of dough and roll it into a ball, roll the ball into the bowl of cinnamon and sugar topping.
- Bake the cookies for 12 minutes, and while it’s still warm, press them down with the back of a spoon.
- Transfer them to a cooling rack to cool completely.
It’s been really busy lately so I haven’t posted in a while! But here’s some banana oatmeal chocolate chip cookies. I posted them during my time on the People of Canada twitter account which was fun, but here’s the full recipe! The original recipe’s from Once Upon A Chef although I added chocolate chips and changed up the sugar amounts.
- 3/4 cup whole wheat flour
- 3 cups quick cooking oats
- 11/2 tsp cinnamon
- 1/4 teaspoon nutmeg
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 medium bananas – smashed
- In a medium bowl, whisk flour, oats, cinnamon, nutmeg, baking soda, and salt.
- Cream the butter, white sugar, and brown sugar until fluffy. Add egg, mashed banana, vanilla, and beat until combined.
- Add the flour and oats mixture, and don’t over mix.
- Scoop tablespoons of dough onto parchment lined baking trays.
- Bake it for about 15 minutes at 350.
- Let them cook on the baking tray for a few minutes before transferring to a cooling rack.
One of my favourite things to buy from Starbucks is their protein box, and thought, hey! I can make my own. Most of the box is super simple, cheddar cheese, grapes, apple, eggs, but of course, the best part is the little piece of muesli bread. Found a simple recipe from the Minimalist Baker, and it was absolutely delicious! Made a few adjustments, and here’s what I ended up with.
- 11⁄2 cups warm water
- 3⁄4 tablespoon yeast
- 3 cups flour + 1⁄2 whole wheat flour
- 1⁄2 tablespoon salt
- 2 tablespoons sugar
- 1⁄2 cup cranberries
- 1⁄2 cup sunflower seeds
- 1⁄2 cup almonds
- Add warm water to yeast in a large mixing bowl, wait 2 minutes.
- Add flour, salt, and sugar. Beat at medium speed for one minute. The dough should be very elastic and sticky. Transfer the dough to a greased bowl.
- Cover, and let it rise at room temperature for 2 hours, followed by 2 hours in the refrigerator.
- Transfer the dough to a floured surface – add the sunflower seeds, almonds, and raisins, and mix well. Sprinkle flour on the top, and let rest for an hour.
- During this time, heat the oven to 450°F. On the bottom rack, place a metal tray.
- Slash the top of the bread with a knife.
- Pour a cup of water into the bottom rack, and place the bread in the oven – close the oven door quickly to keep the steam in.
- Bake the bread for 30 minutes until golden brown.
- Serve warm with honey and peanut butter.
It’s officially Fall! That means time for apples, and pumpkins, and the perfect weather to heat up the oven and make something delicious. These past few weeks I was in a major mood for cinnamon buns – so much in fact, I ended up making a total of three different batches. I used the Allrecipes.com‘s Ooey-Gooey Cinnamon Buns recipe with a few small changes. In the filling, I used an entire cup of walnuts as well as an entire cup of raisins instead of the meager half cup of pecans.
In addition, I caramelized the brown sugar and butter before pouring it into the baking tray in order to give it a more gooey and smooth taste. Below is the recipe with the changes I’ve added.
- 1 teaspoon white sugar
- 1 package yeast
- ½ cup warm water
- ½ cup milk
- ¼ cup white sugar
- ¼ cup butter
- 1 teaspoon salt
- 2 eggs, beaten
- 4 cups flour
- ¾ cups butter
- ¾ cups brown sugar
- ½ cup walnuts
- 1 cup walnuts
- 1 cup raisins
- ¾ cups brown sugar
- 2 tablespoons cinnamon
- ¼ cup melted butter
- Dissolve 1 teaspoon sugar and yeast in warm water – wait 10 minutes until it’s creamy and foamy. Warm the milk until it bubbles, and mix in sugar, butter, and salt.
- Mix the Yeast mixture, the milk mixture, the eggs, and 1½ cups of flour well. Mix in the remaining flour, ½ a cup at a time, mixing well in between each cup. Knead the dough for 8 minutes until smooth.
- Oil a large bowl and put the dough in the bowl, turning to coat it with oil. Cover with a damp cloth and let rise in a warm place for about 1 hour.
Filling and Pan Bottom Directions
- Melt the brown sugar and stir in brown sugar until caramelized. Pour mixture into the bottom of the pan, and sprinkle with ½ cup of walnuts.
- Mix the walnuts, raisins, brown sugar, and cinnamon well.
Constructing the Cinnamon Buns
- Preheat the oven to 375 degrees F.
- Flour a clean surface, and roll out a rectangle. Brush with melted butter, and spring with walnut, raisins, brown sugar, and cinnamon mixture.
- Roll up the rectangle as tightly as possible – making sure to pinch the seam.
- Cut the dough with a serrated knife, and place into the pan.
- Cover, and let rise for 1 hour.
- Bake for 30 minutes until golden brown.
After making 2 batches with the above recipe, I got my hands on a TON of apples from my Auntie Rosa (thank you!!!) and made a batch with about 2 cups of sauteed (butter, sugar, cinnamon) apples instead of raisins – I used a different dough recipe which was definitely not as good as the original batch, so I’ve decided not to share the recipe, but have included the pictures anyways.
It’s been a christmas tradition at my house for the last couple years for me to bake macademia nut, white & milk chocolate, cranberry biscottis. And this year’s the same. If you dig far back enough, you’ll see these same cookies already featured on this blog. 🙂 This year, we didn’t have macadamia nuts though, so I substituted it with some hazelnuts instead. 🙂
- 3 tablespoons butter
- ¾ cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2½ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cup white chocolate
- 1 cup milk chocolate
- ¾ cup dried cranberries
- ¾ cup chopped macadamia nuts/hazelnuts
- Coarsely chop up white chocolate, milk chocolate, cranberries, and nuts.
- In a large bowl, mix butter and sugar until creamy. Add eggs one at a time, and beat well. Beat in vanilla.
- In a separate medium bowl, mix flour, baking powder, baking soda, and salt. Add gradually to wet mixture. Mix in chocolates, cranberries, and nuts.
- Cut the dough in half, and make large rectangles about ¼ thick. Bake at 350° for 30 minutes or until the dough looks golden brown. Let cool for 5 minutes.
- Cut the rectangles into slices, and place on cooking sheets again. Bake for another 15 minutes. Let cool.