Every morning for the past week, I eye the handful of apples sitting on my counter and wonder if Ken will eat through them before they go bad. Continue reading
Tag Archives: Snacks
Quick and Easy Apple Turnovers…For Anytime!
Filed under Baked Goods, Family, Food
Tagged as Apple, baking, Cooking, cooking with kids, dessert, Puff pastry, puff pastry apple turnovers, quick and easy pastry, Snacks, Tweens
When Your Tween Hands You Lemons…Make Broken Heart Ice Cream Sandwiches!
Remember those chocolate Valentine’s Day cookies my son Ken wanted for school? Yeah, the yummy ones from the Domestic Diva site. Continue reading →
Filed under Baked Goods, Cookies and Bars, Desserts, Family, Food
Tagged as baking, chocolate cutout cookies, dessert, homemade ice cream sandwiches, Snacks, Tweens, Valentine day treats for kids, Valentine's Day
Buttermilk Mini Chocolate Chip Muffins…for Kids AND Grown-ups!
Buttermilk, as I told my mommy dinner group, is a critical success factor for achieving a moist cake, cupcake or muffin. Continue reading →
Filed under Baked Goods, Family, Food
Tagged as baking, breakfast, Buttermilk, Cooking, dessert, mini chocolate chip buttermilk muffins, mini chocolate chips, Snacks, Tweens
Screw The Low-fat Cookies– A GREAT Oatmeal Currant Spice Cookie!
Yah, I’m tired of the low-fat baking. Continue reading →
Filed under Baked Goods, Cookies and Bars, Family, Food
Tagged as baking, cardamom, currants, Epicurious, oatmeal, oatmeal cookie, Snacks
Craving Comfort Food
Winter brings out a craving for comfort food– and for me, it’s international. Continue reading →
An Old Timey Favorite, Even Better!
While I was checking out recipes for more low-fat treats for my family, I ran across a good article about low-fat baking. It’s an interview from Cooking Light with some kitchen folk who discuss how to change your recipes to be lower fat. I was fascinated by what you can do lower the fat content in baked goods, and yet maintain the consistency of the end product. I especially loved the fact that in Cooling Light’s recipes, they don’t use sugar substitutes (equal, splenda, etc.) for sugar, or applesauce for butter (which, as I’ve mentioned previously has been a fiasco with the guys). Just on that last fact, I’m considering a subscription to their magazine…
I found a recipe for snickerdoodles that I wanted to test– not for my family, but for my sister Tina. Her husband Jeff LOVES snickerdoodles; my family, not so much. So I can have them all to myself, but I’ll give them to Tina to try; she’s always looking for ways to reduce fat in their diet. This recipe uses half the butter and eggs as the standard recipes and replaces that with a little more sugar and corn syrup. I replaced the corn syrup with golden syrup (cane syrup) that is primarily used in the UK; I think the flavor of golden syrup is way better than that clear stuff.
It’s basically the same technique as the chocolate chocolate chip cookies; cream butter and sugar, add egg, then flour. Snickerdoodles are a little more time-consuming because you form balls of dough which you then roll in a cinnamon-sugar mixture. These cookies bake for just five minutes to ensure that they stay soft, just like the originals.
Here’s how I made them:
I whisked the dry ingredients (flour, cream of tartar, baking soda) in a bowl.
Then I creamed the butter and sugar.
I added the egg, vanilla and golden syrup (original recipe has corn syrup),
and beat til blended.
Then I dumped in the dry stuff and mixed until it came together.
I chilled the dough in the fridge for 10 minutes; in the meantime, I mixed the sugar and cinnamon into a glass pie plate.
When the dough was ready, I formed small balls and rolled them in the sugar cinnamon mixture.
I placed them on cookies sheets lined with thin silicone pads, then pressed them down with a flat-bottomed glass.
They baked for 5 minutes, then cooled for 2 minutes on the sheets. I then moved them to racks to finish cooling.
I tasted one– they were soft, tender and full of cinnamon flavor; they come out of the oven very soft and firm up a bit when cool, so I think they’ll stay soft for a few days. I packed them into a plastic tub for Tina; she better share them with Jeff!
Filed under Baked Goods, Cookies and Bars, Family, Food
Tagged as baking, cinnamon, Cooking Light, lighter fare, low fat, low-fat baking, Snacks, Snickerdoodle