Ryan is a huge fan of the Snickerdoodle.  And I’ve lost my recipe!  The one we made forever, they were big and thick and chewy, so I’m always searching for a new one.  I made these for him when they were home last weekend, he declared them a winner.  Personally, I thought they were too flat, but he liked them because they were so chewy, and he liked the addition of brown sugar.  I’m posting this, so we have it in the archives, I’m sure he is going to be wanting it.  If you like a flat, chewy cookie, this one’s for you, but if any of you have a killer Snickerdoodle that is fat and chewy, send it to me, please.  ~ jan

This is a small recipe, so I doubled it -

Ingredients

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar (I used light brown)
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

Topping

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Preheat oven to 350,

Cream wet ingredients, add dry and roll in 1-1/2 tablespoon size balls.  roll in topping bake 10-12 minutes until edges just start to brown.  Don’t overbake.

This recipe got great reviews. I like the addition of nutmeg to the dough. This one is a must try, ladies.  ~ jan
Almost-Famous Cinnamon Rolls
Adapted from the recipe at Food Network
Makes 6 enormous rolls, or 8 huge rolls
For the Dough:
1 cup whole milk
1 1/4-ounce packet active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon
For the Glaze:
2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary).
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Roll out the dough, fill and cut into buns (*see instructions below*). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
*How to Form Cinnamon Buns*
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
Cut the cylinder with a sharp knife to make 6 or 8equal-size buns. 

Even easier, take a piece of thread, doubled, slip it under the bun where you want to cut it, bring it up, crisscross the thread and pull.  You have a perfectly cut bun.  Pinky swear.  ~ jan
Source:   Food Network

Veronica told me about these today.  Oh my, what a great idea for Valentine’s Day, and SO easy, too…

1 bag Oreo Cookies, ground up in blender or food processor

1-1/2 8oz. packages of cream cheese, softened

2 cups white chocolate chips or good quality white chocolate

1/2 cup semisweet chocolate chips or milk or dark chocolate for drizzling

1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

    I’ve made this soup many times, after listening to Lynn Rosetta Casper talk about it on NPR’s Splend Table.  I always make it with dried chickpeas, never with canned, and use the immersion blender to thicken it.  This is great soup, if you like the flavor of chickpeas.

~ jan

*  1 1/2 cups chickpeas, soaked overnight in water to cover if time allows (see below for variation with canned chickpeas)
    * 5 cloves garlic, peeled and cut in slices
    * 3 sprigs rosemary or thyme
    * 1 medium to large carrot, peeled and cut in small dice
    * 1 celery stalk, peeled and cut in small dice
    * 1 medium onion, peeled and cut in small dice
    * Salt and freshly ground black pepper
    * 1/2 pound smoked sausage, grilled or broiled and cut into thin slices 
    * 1 teaspoon minced garlic
    * 1 tablespoon extra-virgin olive oil, or to taste

1. Combine the chickpeas, sliced garlic, and herb in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender. Add additional water if necessary, and skim any foam that arises to the top of the pot.

2. Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot. Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes. Remove about half the chickpeas and vegetables and carefully puree in a blender with enough of the water to allow the machine to do its work. Return the puree to the soup and stir; reheat with the minced garlic, adding additional water if the mixture is too thick.

3. Stir in the minced garlic and cook a few minutes longer. Taste and adjust seasoning, then serve, drizzled with the olive oil

A big thanks To my buddy, V for telling me about this cake.  The family agrees, this is hands down, the BEST chocolate cake we’ve ever eaten.  Trust me, ladies, this cake is everything you want in a chocolate cake, dense, moist, chocolately - its killer! 

~ jan

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup HERSHEY®'S Cocoa Powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup butter
• 2/3 cup HERSHEY®'S Cocoa Powder
• 3 cups confectioners' sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Directions

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
5. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
8. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

•  See this recipe at  Lickin The Bowl Good

This is a great little application.  You imput your grocery list, select the correct aisle, generate an approximate price, print it out and you’re good to go.  Give it a click…

My buddy, Carlene, sent me this video.  I never knew you could  debone a chicken wing, this is worth the watch, girlfriends…

I LOVE Celestial Seasoning Teas!  Love them, and yeah, I admit a lot of the charm is the packaging… I’m a sucker for great packaging, and this company has had the best for years!   I think their teas have improved so much over the years, too. 

Back in the 80’s I worked in the marketing department for 7-Eleven in Denver.  One of the perks was taking home all the freebies that the companies shipped to us in an effort to obtain shelf space.  I had a cupboard full of Celestial Seasoning, and a lot of it was so herbal tasting that I was turned off despite the packaging.  It wasn’t until a few years ago that I tried them again, and quickly realized that  they had revamped thelr line and I was just blown away by the flavors.  I’ve been a diehard fan ever since!

I was shopping yesterday and their holiday collection has arrived in our local grocery. Decisions, decisions…decision made!  It has to be the Sugar Cookie Sleigh Ride. I’m intrigued.

~ jan

 

This is one of our family’s favorite recipes.  I make it often when I visit the kids, everybody loves this.  It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl.  It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!

~ Jan

Update: 12.20 - after recent batches of cooking it for five minute and having it be too caramelized, to the point it was "almost" burnt, I got smart and used my candy thermometer.  Cooked it to 128-130 degrees (right side of thermometer) and it's perfect! I've only made this a thousand times, why did I never use thermometer before???  I think maybe the culprit is my gas stove, it's hotter than the electric stoves I previously used.  

• 24 cups popped yellow popcorn
• Nonstick cooking spray
• 1 cup butter or margarine
• 2 cups firmly-packed brown sugar
• 1/2 cup light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla

Here's How:
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly.  I cook the popcorn in an air popper, so I don’t have additional oil.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.

Yield: about 6 quarts

Notes:  The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan.  If you don’t keep stirring, it just puddles at the bottom.

When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop.  Then let it cool for just a bit and break apart.  If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.

Also immediately immerse your roaster pan in water for easy cleanup.  Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.

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