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FoodFoodie Friday

Mouth watering Snickerdoodles

by Shalice Noel
written by Shalice Noel

I discovered this recipe off the King Arthur flour website and fell in love. It reminds me of a melt in your mouth cinnamon and sugar muffin I used to make for brunch about a decade ago in Chicago.

Good memories.

I tried to recreate that very muffin by under cooking it. I came VERY close to recreating them and they may just be better than original inspiration.

What are you waiting for, make these and let me know what you think!

Click here for 3 ingredient dinners, broccoli salad, chickpea dinner (my kids love) and Amy’s pancake we make on weekends.

Buttery Snickerdoodles

8 tablespoons unsalted butter, at room temperature
                3/4 cup granulated sugar
                1 large egg
                1 teaspoon baking powder
                1/2 teaspoon salt
                1 1/3 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour

              2 tablespoons sugar
                1 to 1 1/2 teaspoons cinnamon, to taste

               

                To make the cookies:

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
                Beat together the butter and sugar until smooth.
                Add the egg, beating until smooth.
                Beat in the salt, and baking powder.

  • Add the flour, mixing until totally incorporated.
  • To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
  • Drop small (1″-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they’re completely coated.
  • Space the cookies at least 1 1/2″ apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8″ thick; they’ll be about 1 1/2″ in diameter.
  • Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). 

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Foodie Friday on a Monday: Pumpkin Bread

by Shalice Noel
written by Shalice Noel

linen dress // sunglasses // bucket bag

 

I’m on a pumpkin bread kick. If baby wants it, baby gets it, right? I found a recipe that is super easy, makes moist bread, and my kids love it. Funny tip, if you want to sleep in tomorrow, make this tonight, cut it up, lay out paper plates and tell your kids to enjoy the pumpkin bread downstairs and give you 30 more minutes of sleep in the morning. It worked for me this morning.  Phew! Note: I like to substitute spelt flour for all purpose flour since it has fiber and protein and no one in my house is gluten free. I’ve been told, this recipe substitutes gluten free flour nicely. How cute is this dress?

Pumpkin Bread adapted from here

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Do you like when I share recipes? Do you want to see more? Let me know. Your comment short or long is really helpful as I plan future content!

 

Thank you,

xx

Shalice

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