Snickerdoodle Cookies

Snickerdoodle Cookies

Bakers.

Summer Guests.

 

 

 

 

 

 

 

 

Snickerdoodles Cookies

What’s my go-to indoor activity with kids? Baking, of course! When my friend and her daughters visited recently, this easy recipe was a hit. These Snickerdoodles are cake-y, light, and so yummy, we had to limit ourselves or we could have eaten the whole batch at once!

 Ingredients:

2 3/4 cups (385 grams) all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup (227 grams) unsalted butter, room temperature (the Joy of Cooking recipe calls for 1 cup butter, but we thought it was too much)

1  1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon vanilla extract

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

Directions:

1.  Preheat oven to 400 degrees F (190 degrees C). Line two baking sheets with parchment paper.

2.  In a large bowl, whisk together flour, salt, and baking powder.

3.  With an electric mixer, beat together butter and sugar until smooth, about 2-3 minutes. Add eggs one at a time, beating well after each egg. Scrape down sides of bowl. Beat in vanilla extract.  Add flour mixture and beat until dough is smooth. If dough is soft, cover and refrigerate until firm enough to roll into balls.

4.  Shape dough into 1-inch (2.54 cm) round balls.

5.  Coating: In a large, shallow bowl, mix together sugar and cinnamon.

6. Roll balls of dough in the cinnamon/sugar mixture and place on prepared being sheets, about 2 inches (5 cm) apart.

7. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

8. Bake cookies for approx. 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on wire rack to cool.

Yield: About 6 dozen cookies

Store cookies in an airtight container, at room temperature, for about 10-14 days.

Source: www.joyofbaking.com

 

Cake-In-A-Cone

Cake Ice Cream Cone

Cake-In-A-Cone with Icing and Extras.  Yum!

Do you need a cool, kid-friendly dessert?

Cake-In-A-Cones were a hit with the middle schoolers at my daughter’s New Year’s Eve party. You know how much I love a theme, but this pre-decorated or decorate-your-own dessert would be fun at any party.

Happy Sweet Tooth, hon!

Combining ingredients of cake mix.

Combine ingredients to make cake batter.

Line muffin tin cups with foil so cones will stand.

Line muffin tin cups with foil so cones will stand.

 

 

 

 

 

 

Cake-In-a-Cones right out of the oven.

Cake-In-A-Cones right out of the oven.

Cake-In-a-Cone ready for icing and extras!

Ready for icing and extras!

Cake-In-A-Cone

Ingredients:

1 box of cake mix

eggs, however many the cake mix calls for

vegetable oil, same as the eggs, check the box

24 flat-bottomed ice cream cones

regular sized muffin tins

Icing and Extras, such as sprinkles, mini-marshmallows, M & M’s, cinnamon candies, etc.

Directions:

1.  Preheat oven to 350 degrees F.

2.  Prepare muffin tins by lining each cup with aluminum foil.  This will help the cones to stand.

3.  Combine cake batter as directed on cake box.

4.  Stand cones in muffin tins.  Fill each cone about 3/4.

5.  Bake for about half the time noted on the box, then check to see if cake is done.  If not, keep in oven and bake until a toothpick inserted in center of cake comes out clean.

6.  Cool before decorating.

Cookie Crazy, DIY Party Favors

The baker still needs her "paint!"

The baker and her “paint!”

Hon, have I told you that baking relaxes me? That I have a sweet tooth? That I love a theme? Favors give guests a piece of the party to take with them. What better way to tie it all together than to give out cookie favors? Here are a bunch I baked recently.

Hubby’s Music-Themed Birthday Dinner.

Cookie favors wrapped and ready.

Cookie favors wrapped and ready.

Record player cake from Sweet Lucy's in Morristown.

Record player cake from Sweet Lucy’s in Morristown. I haven’t baked with fondant yet.

 

 

 

 

 

 

Do you like these record player cookies?  I paint each one to look like it's turning.

Do you like these record player cookies? I painted them to look like they were turning.

_________________________________________________________________________

Tween Daughter’s Broadway-themed Milestone Birthday and Big Event.

I know it's nuts, but I baked 240 cookies.

I know it’s nuts, but I baked 240 cookies.

I drew a city sky-line...

I drew city sky-lines…

...then cut them out.

…then cut them out…

 

 

 

 

...but found it easier and quicker to paint skylines by hand.

…but found it easier and quicker to paint s”buildings” by hand.

Skylines drying.

Skylines drying.

"Windows" added with squeezable white icing.

“Windows” added with squeezable white icing.

 

 

 

 

 

 

Wrapped and ready to go.

Wrapped and ready to go.

________________________________________________________________________

Party favors for a friend’s 40th birthday.

IMG_4635

IMG_4634

 

 

 

"40" cookie cutters, blue and black Royal Icing and white squeezable icing were all part of the process.  Shout out to artist daughter who helped me decorate them.

“40” cookie cutters, blue and black Royal Icing and white squeezable icing were all part of the process. Shout out to artist daughter who helped me decorate them.

________________________________________________________________________

Leftover Dough from the “40” Cookies to bring to Raku Firing Day.

Teapot cookies for the creative crowd.

Teapot cookies for the creative crowd.

________________________________________________________________________

Recipe for Sugar Cookies and Royal Icing–just scroll down on the “Melted Snowman Cookie” post to find the recipes.

Happy baking!

Do you have any fabulous favor ideas? I’d love to hear them. 🙂

Melted Snowman Cookies

Melted Snowman Cookies

“Oh nooo, I’m melting!”

Melted Snowman Cookies

My tween daughter came home from a holiday party with the cutest melted snowman cookie.  She and her sisters decided they HAD to bake their own!  Sugar cookies and Royal icing transformed into snowmen “bodies,” marshmallows stuck on cookies turned into heads, and decorative icing and food coloring, carefully applied, created faces and outfits.  These cookies were a lot of work…but the result?  A collection of cool cookies (and they tasted great)!

Happy baking, hon.

Make and bake sugar cookies.

1. Make sugar cookie dough.

Rolling out cookie dough.

2. Roll cookie dough to desired thickness.

………………………………………………………………………………………………………………………………..

Juice glass rims doubled as cookie cutters.

3. Cut cookie dough into circles.  Juice glass rims doubled as cookie cutters.

Bake sugar cookies at 350 degrees F for 8-10 minutes.

4. Bake sugar cookies at 350 degrees F for 8-10 minutes.

………………………………………………………………………………………………………………………………..

Cool cookies a few minutes,  prepare surface with parchment paper and ice cookies.

5. Cool cookies a few minutes, line counter or plate with parchment paper.  Ice cookies, dripping icing over sides.

Lightly grease a plate and your fingers and slightly melt marshmallows in the microwave.  Marshmallows on plate shouldn't touch.

6. Lightly grease a plate and your fingers and slightly melt marshmallows in the microwave. Marshmallows on plate shouldn’t touch.

……………………………………………………………………………………………………………………………..

Place one marshmallow on top of each "snowman body."  Lightly press on marshmallow so it sticks to cookie icing.

7. Place one marshmallow on top of each “snowman body.” Lightly press on marshmallow so it sticks to icing.

Decorate your snowmen with toothpicks dipped into decorative gel and food coloring.

8. Decorate your snowmen with toothpicks dipped into decorative gel and food coloring.

"Oh no, my nose fell out!"

“Oh no, my nose fell out!”

Typical teenager texting!

Typical teenager texting!

Bikini-clad snow-woman.

Bikini-clad snow-woman.

Harry Potter snowman.

Harry Potter snowman.

Directions:

Ingredients other than those needed for sugar cookies and Royal icing:

1 bag regular sized marshmallows

decorative icing, food coloring, toothpicks for decorating

1.  Make and bake sugar cookies.  (See recipe below or click on link above.)

2.  Mix Royal icing.  (See recipe below or click on link above.)  Prepare parchment paper, wax paper or tin foil on a large, flat surface or plate before icing cookies.  (Icing these cookies is messy.)

3.  Ice cookies after they’ve cooled a few minutes. Drip icing over edges of cookies to make icing look like its melting.

3.  Prepare marshmallows.  Test a marshmallow in your microwave to see how many seconds it takes to get slightly melty.  Then, lightly coat a plate with either cooking spray or vegetable oil.  Place marshmallows, not touching, on plate and microwave a few seconds. Lightly grease your fingers with cooking spray or vegetable oil so marshmallows won’t stick  to your hands when you place each on a cookie.

4.  Stick one marshmallow, slightly melted from microwaving, on top of each sugar cookie.

5.  Wait a few minutes for marshmallow heads to cool.

6.  Decorate cookies to look like snowmen. Decorative orange icing was formed into “carrot noses.”

Sugar Cookie Recipe

Preheat oven to 350 degrees F.

Ingredients:

6 cups flour

3 teaspoons baking powder

2 cups butter

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla and mix well. In a separate bowl, combine dry ingredients.  Add dry ingredients to butter/ sugar mixture in increments until the flour mixture is completely incorporated.

Chill in fridge for about one hour then let sit on counter while you prepare the surface you are using to roll out the dough.  Roll dough to desired thickness and cut into circles.  We used rims of juice glasses as cookie cutters.  I line my cookie sheets with parchment paper before baking.

Bake 8 to 10 minutes or until edges turn slightly brown.

Yield:  Whole recipe makes approximately 4 dozen cookies, depending on cookie cutter size.

Royal Icing Recipe

Ingredients:

3 3/4 cups confectioners sugar

3 Tablespoons of meringue or dried egg white powder (I used the brand Deb El and a product called Just Whites.)

6 Tablespoons warm water

Beat about 4 minutes by hand. Thin icing, if needed with extra Tablespoons of warm water.

 

Cinnamon Chocolate Coffee Cake

Cinnamon Chocolate Coffeecake

Cinnamon Chocolate Coffeecake

Dry ingredients sifted together.

Dry ingredients sifted together.

Topping mixture.

Topping mixture.

Half the cake batter in tube pan with half the topping sprinkled over it.

Half the cake batter in tube pan with half the topping sprinkled over it.

Cinnamon Chocolate Coffeecake

Want a slice?

Cinnamon Chocolate Coffee Cake

Have I ever mentioned that baking relaxes me? Maybe it’s getting engrossed in a recipe. Maybe it’s the wonderful scent that fills the house. Maybe it’s that I have a sweet tooth. Or, maybe it’s all three. I came across this recipe on Mama’s Gotta Bake and knew I had to try it. I’m glad I did. Happy baking, hon.

 Ingredients:

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon cinnamon

2 cups sour cream (our non-dairy Tofutti sour cream)

1 cup butter, room temperature (or margarine)

2 cups granulated sugar

4 large eggs, room temperature

1 1/2 teaspoons vanilla extract

Topping:

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon  cocoa powder

2/3 cup mini chocolate chips (I only had regular sized chocolate chips.)

2/3 cups walnuts (optional)

Directions:

1.  Place the oven rack in the bottom third of the oven and preheat your oven to 350 degrees F. Grease a 10-inch tube pan and set aside.

2.  In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

3.  With an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, beating well after each egg.  Add vanilla.  Alternately, add the flour mixture and the sour cream mixing on medium-low speed until ingredients are incorporated.

4.  Spoon 1/2 the mixture into the greased 10-inch tube pan. Sprinkle half the topping mixture over the batter being careful not to touch the edge of the batter. Next, spoon the remaining batter over and sprinkle the remaining topping over the cake.

5.  Place the pan in the center of the oven and bake at 350 degrees for 55-60 minutes or until toothpick comes out clean. Be careful not to overbake. Cool cake in the pan for 15 minutes and then remove from pan to finish cooling on a rack.

Extra tips from Mama’s Gotta Bake:  

◦   Be careful not to overmix your batter as it will result in a dense cake. Mix on medium-low speed and mix just until all ingredients are incorporated.

◦   For cakes, butter and eggs should be room temperature. They can be taken out about 2 hours before baking. If you cut the butter into small chunks it will warm up faster. To bring eggs to room temp more quickly, place them in a bowl of warm water.

Flourless Chocolate Torte

Flourless Chocolate Torte

Flourless Chocolate Torte

chocolates, water, sugar and margarine combined

chocolates, water, sugar and margarine combined

eggs in a glass bowl heated by placing on burner NEAR heat source but not directly on it

eggs in a glass bowl heated by placing on burner NEAR heat source but NOT directly on it

chocolate mixture folded into egg mixture

chocolate mixture folded into egg mixture

melted chocolate mixture on stovetop

melted chocolate mixture on stovetop

ready to go into the oven

ready to go into the oven

torte out of the oven

torte out of the oven

Flourless Chocolate Torte

This easy and chocolatey recipe smells so good when baking, you can’t wait to try a piece. The only trick is getting the baked torte separated from the bottom of the springform pan. Next time, I’ll either grease the pan with margarine and cocoa powder or line the bottom of the pan with parchment paper before spraying the sides with cooking spray.  Happy baking, hon.

Ingredients:

5 large eggs

8 ounces unsweetened chocolate

4 ounces semisweet chocolate

1/2 cup water

1 1/3 cups sugar, divided

1 cup (2 sticks) margarine

Directions:

Preheat oven 350 degrees F.  Lightly coat a 9-inch springform pan with nonstick cooking spray (or the old fashioned way mentioned above).

Crack the eggs into a small glass or metal bowl.  Let them sit out and come to room temperature.  The recipe I used said to place them on a stovetop, but not over a direct flame.  You could do that or put them in the microwave for a second or two.  You want to warm the eggs, but not cook them.  This will allow the eggs to triple in volume when beaten.  Set aside.

In a medium pot, melt the chocolates, water, 1 cup sugar, and margarine over medium heat, stirring with a spoon.  Remove from heat.  Let cool.

Transfer the eggs to a mixing bowl.  Add the remaining 1/3 cup sugar to the eggs and beat until tripled in volume.  With a rubber spatula, fold the chocolate mixture into the eggs.

Pour into prepared pan.  Bake 30-35 minutes; it will be a little loose in center.  Serve warm or room temperature with whipped cream and berries or confectioner’s sugar sprinkled on top.

Yield:  10 servings

Source:  Kosher by Design by Susie Fishbein

 

Sweet Tooth Sugar Cookies

IMG_0524

IMG_0535

IMG_0533IMG_0544

Sweet Tooth Sugar Cookies featured on one of my handmade ceramic dishes.

Sweet Tooth Sugar Cookies featured on one of my handmade ceramic dishes.

Sweet Tooth Sugar Cookies

I have tried for years to find a wonderful sugar cookie recipe.  Hon, this one’s a winner.

Preheat oven to 350 degrees F.

This recipe makes a large amount of cookie dough.  I made the dough, then froze* half to be used at a later date.

Ingredients:

6 cups flour

3 teaspoons baking powder

2 cups butter

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla and mix well. In a separate bowl, combine dry ingredients.  Add dry ingredients to butter/ sugar mixture in increments until the flour mixture is completely incorporated.

Chill in fridge for about one hour then let sit on counter while you prepare the surface you are using to roll out the dough.  Roll dough to desired thickness and cut into shapes. I used snowflake cookie cutters for the cookies above.  I bake cookies on cookie sheets lined with parchment paper but you may bake them directly on your ungreased cookie sheets.

Bake 8 to 10 minutes or until edges turn slightly brown.

Yield:  Whole recipe makes approximately 4 dozen cookies, depending on cookie cutter size.

Sweet Tooth Cookie Icing

Ingredients:

3 3/4 cups confectioners sugar

3 Tablespoons of meringue or dried egg white powder (I used the brand Deb El and a product called Just Whites.)

6 Tablespoons warm water

1 teaspoon vanilla, optional (note: adding vanilla adds flavor but tints the color of the icing)

food coloring, optional

sprinkles, decorating sugar

Beat 4 to 5 minutes
 by hand. Stir in optional flavorings. I cut the icing in half, keeping one half white and adding a couple drops of blue food coloring to the other half for these snowflake cookies. Thin icing, if needed with extra Tablespoons of warm water.  Decorate as desired.

*After I defrosted the second half of the dough, I had to knead it a few minutes before I could work with it.