July 22, 2012

A classic Snickerdoodle

Just a quick post today, nothing super fancy but still super yummy. Back when I was in college, I would make these cookies whenever I needed a quick baking fix but hadn't yet gone out to buy ingredients. It's a step above a sugar cookie and they're so easy to make with whatever you have on-hand.

The classic flavors of a snickerdoodle rolled in sugar and cinnamon always send me tumbling back to the cookie jar for more of these. 

Simple, but yummy. I like to make mine super super soft - melt in your mouth good! Perfect for a quick weekend baking adventure!

Snickerdoodle Cookies

2 sticks of butter, room temperature
1 1/2 cups sugar
2 eggs
2 2/3 cup flour

2 teaspoon cream of tarter
1 teaspoon baking soda
**here's a trick - don't have cream of tarter? just omit the baking soda and the tarter, replace with 3 teaspoons baking powder**

3 tablespoons sugar
3 tablespoons of cinnamon

Preheat your oven to 350. Cream sugar and butter and add in eggs one at a time. Sift together flour, cream of tarter, and baking soda (or baking powder if you're replacing it). Incorporate into your butter mixture. Stick your dough in the fridge for 10-15 minutes and then roll out into 1 inch balls. 

Mix your sugar and cinnamon together in a bowl and then roll each of your dough balls into this mixture. Bake about 2 inches apart on a baking sheet for about 7-10 minutes. I'm going to be honest, I usually do 7 minutes or so and then let the carry over cooking to the rest, guarantees the cookie to be super super soft!



July 4, 2012


To me, the Fourth of July ALWAYS means time for a Flag Cake! So I went to the store to get ingredients and started work, only to find that I didn't have any measuring cups or spoons in my new apartment. As Sam knows, I'm not one for sticking to recipes anyway, so I figured I could make due estimating with a 1.25 cup tupperware container and a spoon. And it worked! Score for the people like me out there who scoff at following recipes. Just in case you're wondering, this recipe is the basis of my cake.

Once you have a 9 by 13 pan of luscious white cake, make a vanilla buttercream frosting, such as this. Spread onto cake and decorate with blueberries and sliced strawberries (you could do red raspberries, if you prefer). Store in the refrigerator until serving. Happy Fourth!