Snickerdoodle Muffins

April 17, 2011 at 9:57 pm (cooking) (, , , , , , , )


Source: http://www.culinaryconcoctionsbypeabody.com/2007/03/16/cookie-conversion/

Saw someone mention this recipe, and it sounded amazingly delicious, so I googled for a recipe. I found this one about three times, so I figured it MUST be good!

And so began my first attempt at making muffins from scratch.

Ingredients:
2 sticks unsalted butter (I used salted, didn’t notice a difference.)
1c sugar
2tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp nutmeg
1 and 1/4c sour cream
2 and 1/4c all-purpose flour

Also – you will need to mix 1/2c sugar and 1 tbs cinnamon together for rolling the dough in.

Directions:
Cream together the butter and sugar. Next, add in the vanilla, and one egg at a time, making sure it’s all in there properly.

You’re supposed to mix the dry ingredients together first – I’m lazy and using a mixer, I didn’t.

I dumped in the soda, powder, and nutmeg, and then added 1c flour, 1/2c sour cream. I worked that in, then added 1c flour and 1/2c sour cream. After that was in, I added the last 1/4c of both flour and sour cream.

Next, I sprayed my ice cream scoop with Pam, and scooped out muffins, one at a time, and rolled each in brown sugar before depositing in the little cups. (The recipe source says directly in the pan but my pan is old. Trust me. Cups are good.)

My mix was blobby, just so ya know.

Then, you bake them for 20-22 minutes at 350F. My oven must be wonky, because I wound up baking for closer to 30 min. 🙂

Cool for a few minutes, and enjoy!

Picture time! 😀

From above, they look amazingly like cookies!!!

But they’re not 😀

I will say – mine pulled up at the bottom all funny. And the tops r crunchy on the outside, and soft inside. REALLY delicious!! Definitely a keeper! ♥

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Christmas Baking!

December 12, 2010 at 1:44 am (cooking) (, , , , , , , , , , )


Today, Allie, Mom and I went over to Grinnie’s house to turn her kitchen into a war zone.

Okay, not war zone… but it darn near seemed like it!

Huge batch of Giant Ginger Cookies… Prolific batch of Melt-In-Your-Mouth Sugar Cookies… Too-Cute-To-Eat batch of Roly-Poly Santas… Sugary batch of Russian Tea Cakes….and two batches of fudge.

We’re tired. We hurt. BUT!!!! We got our baking (mostly) done. We forgot to bring the recipe for the candy cane cookies ;_;. We also forgot to get lemon and orange peel for the Fig Thumbprint Cookies, so we passed on them for now.

So tired!! But most definitely worth it!

And of course we cleaned up after ^,~.




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Giant Ginger Cookies

November 15, 2010 at 3:43 pm (cooking) (, , , , )


**This recipe comes from the “Better Homes and Gardens Special Interest Publications’ ‘100 Best Cookies'”, page 8. I didn’t create it, my sister baked them. They were just really delicious!**

***okay, so I DID make two of them massive… like the size of your face.***

Giant Ginger Cookies:
Oven Temp: 350F
Bake – 11 to 13 min (our oven was 13 or 15. I forget.)
Ingredients:
4.5c all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1.5 tsp ground cinnamon
1 tsp ground cloves
.25 tsp salt
1.5c shortening
2c granulated sugar
2 eggs
.5c molasses
.75c coarse sugar crystals (for topping!)

In a medium bowl, combine flour, ginger, baking soda, cloves, and salt.

In a large bowl, beat shortening (with mixer, on med/high for about 30sec). Add the 2c granulated sugar. Beat until mixed together, be sure to get the sides!

Beat together eggs and molasses; beat into the sugar/shortening.

Start to add in the flour mixture.

Place the .75c sugar into a small bowl. Measure out about 2-inch balls (we used an ice cream scoop!). Roll in the sugar to coat, and then place 2.5in apart on a baking sheet. (ungreased works. yay for parchment paper!)

Bake until lightly browned and tops are puffy and cracked. (They will still be moist, chewy, and delicious.)

Cool and enjoy!! they’re REALLY good warm)

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