- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 and 1/3 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper. Set aside.
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
- Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough can be quite thick and you may have to stir the rest by hand, although mine wasn’t, but the original creator of this recipe said hers was!
- Take 1.5 – 2 Tablespoons of dough and roll into a ball. I used a cookie scoop for this part so I didn’t get my hands dirty, but to each their own! Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes, but just keep an eye on them. I like my cookies extra moist so I only baked mine for about 10 minutes or so. The cookies will be very puffy and soft. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
These are BY FAR the best snickerdoodle cookies I have ever tasted! They were sweet throughout the whole cookie, where sometimes I think only the outer layer of snickerdoodles are sweet and the actual cookie tastes more like a sugar cookie. I am so glad that I stumbled upon Sally’s Baking Addiction blog to find this gem of a recipe!
Here is the recipe for the yummy caramel frosting that topped the Toffee Crunch cupcakes (post coming soon, I promise!) I made! Of course, being that it is Paula Deen’s, it has to be delicious! I would have added a little more of the heavy cream to mine (the plus more as necessary part) because mine seemed to get stiff very quickly so I had to pipe quickly; which leads to hand cramps and if you have ever had to pipe a large number of cupcakes with stiff frosting, then you feel my pain! Overall though, this is a very yummy recipe! 🙂
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 16-ounce box confectioner’s sugar
Melt butter in saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.
Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.
Recipe from here!
8 ounces bittersweet chocolate, finely chopped ( I used an entire bag of bittersweet chocolate bits)
1 cup heavy cream
3 tablespoons unsalted butter, at room temperature
To make the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan. Remove from heat and pour the hot cream over the chocolate; let stand 1-2 minutes, then whisk together until a smooth ganache forms.
I used this recipe for part of the topping of my Toffee Cruch cupcakes (post will come later!) and it was so simple and soooo yummy! The original recipe said to let the ganache chill and then pipe onto the cupcakes, but I dipped my cupcakes in the warm ooey gooey ganache right when I was done making it. It gave it a nice smooth finish with a neat glossy look!
What is ganache?? Ganache is a mixture of chocolate and cream that is used to fill pastries, and desserts (such as truffles) and as a topping for many different cakes and baked goodies!
I took a bunch of snapshots of the process of one of the cakes I built a while back. Hope you enjoy!
I meant to post this a while ago. Man how time flies. It sure seems like I have been baking semi-professionally for a lot longer than a year!
Another PINTEREST success! For some reason we can never seem to finish the bananas in my house before they start to get a little too ripe to eat. I HATE throwing away food so I have been trying to find recipes that utilize different things in my kitchen that I needed to use like yesterday. This last week I desperately needed to use my bananas before they got to the too ripe to use stage, but didn’t want to make the same muffins I always make (not that they aren’t delicious, but I like experimenting with different things and I wanted to find something new and yummy)! So naturally, the first place I looked was Pinterest. I found a couple recipes and this one really stuck out to me! Not everything turns out as I imagined when I find it on Pinterest, but this recipe was pretty dang good and made a lot!
PREHEAT OVEN TO 400
- 1.5 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup light brown sugar
- 2 cups QUICK oats
Once I combined all the dry ingredients into a bowl, I actually used my hands to really mix it all together. The brown sugar seemed clumpy when I was trying to mix it with my spoon so that was when I decided to just dig in and get a little dirty!
- 2 eggs
- 3/4 cups PLAIN applesauce (2 lunch size containers)
- 3 smashed RIPE bananas
- 1 teaspoon vanilla
Here is what the wet ingredients looked like once I got them all mixed together. I first mashed up the bananas before mixing in the other ingredients. Once I got everything in the bowl I used the utensil pictured to really mush out the lumps (I like a more creamy texture to my food so I don’t think this step is necessary).
Once I had the wet and dry ingredients combined (separately), I combined them both into the bigger bowl. It took a little elbow grease to get it thoroughly mixed together because there were random pockets of dry batter and I wanted to avoid dry mix being dumped into my pan.
I greased my 9×13 cake pan with butter before pouring the batter in. I feel like when I grease my cake pans with butter instead of spraying them with PAM, the sides don’t pull in as much as it bakes. Let it bake for 22 minutes and then cool for probably 15 minutes in the pan before cutting. These were great because they were filling, seemed somewhat healthy and definitely tasted oh so yummy!
Thank you Pinterest for yet another successful baking story (and cookandcraftmecrazy for the recipe)!
I had the opportunity to do a baby shower cake this last weekend for a baby girl that will be here soon! Here are a couple pictures of some of the details. It was a very simple cake with the “messy” frosting look, but my favorite part was these fondant baby booties that I made for the top! They turned out so cute!
I made a faux “TOMS” tag for the back of the booties too 🙂