Snickerdoodles cookies

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Say it again?  I have stumbled upon these cookies recently and thought the name was kinda peculiar.  It does not contain any snicker candy or anything.  It is basically a sugar cookie sprinkled  with a mixture of cinnamon and white sugar.  Generally, I am not fond of cinnamon, but the taste is subtle with these cookies.  Another distinctive flavor of snickerdoodle cookies is due to the cream of tartar that give a tangy bite.  I like these cookies since it is slight crispy on the outside yet soft in the middle.  Moreover, these were not too sweet even for a sugar cookie base.  Now, add some colorful sprinkles on top of the cinnamon is a red cherry on top of a great dessert.

  

 

Snickerdoodles

(source: Martha Stewart)

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup pure vegetable shortening
  • 1 3/4 cups sugar, plus more if needed
  • 2 tablespoons ground cinnamon, plus more if needed
  • 2 large eggs

Directions

  1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
  2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
  3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

 


Baby chicks cake pops

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Chirp..Chirp.. Did you get a tweet that cake pops are here?  I did a trial run with these baby chick shaped cake pops.  It could have gone smoother (literally).  I may need to switch to different candy melts or find use that paramount crystals that others have mentioned.  Also, I need do away with my current Wilton black edible marker for the Americolor brand.  The Wilton pen did not write well on this type of candy surface.  You hardly can tell from looking at the pics, but I made some to look like they are wearing diapers by dipping theme first in white chocolate then yellow. Practice and experimenting will eventually pay off.  I think my hobby is becoming costly since most of the materials are sold in bulk.  I used the halloween sprinkles for these chicks feet.  So I will be stocking up some from post halloween sales.  These chicks are simply adorable now matter how they turn out.  Little chicks on sticks are like red cherry on top of any great desserts.

 


Green bundt cake

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I

I am going GREEN!  Better yet, eating greener (i.e. dessert ) Actually, this is a pandan flavored sponge cake baked in a bundt pan.   This is one of my favorite snack cake to enjoy with a cup of green tea. It  is simple and not overly sweet.  With this particular cake, a glaze is not needed .  But, you have the green light to do so if you wish.

Just as any other sponge cake, you have to whip the heck out of the egg yolks on high speed to give it an airy texture.   I discovered that since this cake contains some coconut milk,  it was not as airy but slightly dense.  With the addition of pandan flavoring,  I got green fingers!

If you are ever blue, go green!  Try this cake.  Green cake is a red cherry on top of any great dessert.