Snickerdoodles!

I love snickerdoodles -- they are my favorite cookie, and I've been having a massive craving for them. I like them soft, with a bit of chewiness to them. This recipe produces perfect cookies. I found it on Food.com, where it also receives rave reviews.

Snickerdoodles
1 cup butter
1-1/2 cups sugar
2 large eggs
2-3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tbsp sugar
3 tsp cinnamon

Preheat oven to 350F. Mix butter, 1-1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

Crockpot Apple Butter

Somehow, we ended up with a ton of apples to use up, so I brought out the crockpot to save the apples from wasting away. Apple butter is so incredibly easy (only 3 steps!), and I ended up with 5 jars worth for the pantry. Apple butter, of course, means fresh biscuits, which made my sons happy, so we have been merrily snacking for days. 

Crockpot Apple Butter

1. Peel and chop a bunch of apples.
2. Put them in the crockpot with 1/2 c to 1 c. water, a healthy sprinkle of cinnamon and a mix of half white sugar, half brown sugar to taste (usually 1 c. total is enough for sweet sauce).
3. Cook all day until brown and thick. Use a whisk to smooth, stirring every hour or so.

Tracy's Crockpot Dulce la Leche

I got this recipe from my friend, Tracy, at Baby Spit is the New Black. This is the easiest thing ever. I can totally see serving this at a party. I copied the recipe here directly from her blog.

Get a can of Sweetened Condensed Milk. Put a liner in your crockpot (This is VERY important). Peel the label off the milk. Put the can of milk in your crockpot. Don't open it or anything. Just put it in there, all sealed up. Trust me. And the liner is to avoid rust in your crockpot. Put water in your crock so that the can is WELL COVERED with water. There should be a fair amount of water over the can. Put the lid on your crockpot. Put your crockpot on low, let it go for 8 hours.

At 7.5 hours, start cutting up fruit and other goodies to dip in your Dulce La Leche. Apples and bananas are favorites around here. If you have a sweet tooth, marshmallows are also quite yummy. Use your imagination here, people!

When 8 hours is up (it's ok if it goes a little over, no worries) take the can out of the crockpot. Careful!!! It's very, very hot. I use tongs for this. Then slowly use the can opener to open your can with little turns at a time. If you go too fast your Dulce will squirt out of your can and across the room. Let my experience be your learning tool here. Go slow.

Pour the dip into the middle of a chip and dip tray, surrounded by your cut up fruit and whatnot. Dip and enjoy.

Thanks Tracy!

Banana Cake with Cinnamon Glaze

I always have leftover bananas lulling away in the freezer. This recipe is a great way to use them.

Banana Cake with Cinnamon Glaze
1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp pure vanilla extract

Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 tbsp milk or cream

Preheat oven to 350F. Spray nonstick cooking spray on a 9 x 13-inch baking pan.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size. Prep Time: 10 minutes, Cook Time: 30 minutes


I used chopped walnuts, 2 bananas and omitted the nutmeg (didn't have any) and instead increased the vanilla to 1-1/2 tsp (homemade). I actually think the glaze is unneeded -- the cake is moist and delicate and doesn't need help.