Snickerdoodle Cookies

This week I was looking up recipes to make as a post-finals celebration and I stumbled upon this recipe for funfetti cookies. Even though chocolate cake is my ultimate favorite (you can beat chocolate, really), I’ve always loved funfetti cakes. Funfetti specked foods are just so pretty, and of course, delicious. But mostly pretty.

Anyways I decided to make the cookies, and figured that I could make an extra large batch and give some to my teachers as a ‘thanks for putting up with me the whole year’ sort of deal. So I did. Wednesday. At midnight. (time management isn’t one of my strongpoints, obviously)

I was making the dough – had nearly finished making it actually – when I realized that I didn’t have any sprinkles. Since funfetti cookies without sprinkles are a no-go, I figured that I could just roll them in cinnamon sugar and call them snickerdoodles. Surprisingly, it worked out really well!

These cookies straight out of the ovens were just pillows of warm, soft, cookie goodness. Once they cooled they assumed a more traditional soft, chewy center, crisp edges cookie texture, but that was perfectly delicious as well. The recipe was really simple, and the results were delicious. Try it~

P.S. I’m thinking about incorporating some gifs into my posts. They’re fun to make and way cooler to look at that traditional pictures.

Snickerdoodle Cookies

adapted from here

• 1 cup butter, room temperature
• 1 ¾ cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 large egg
• 2 ½ cups all purpose flour
• ¼ cups cornstarch
• ¾ teaspoons baking soda
• ½ teaspoons salt
• 1 tablespoon cinnamon

1. Cream the butter and 1 ¼ cups of sugar until light and fluffy.
2. Beat in the egg and two extracts.
3. In another large bowl, sift together the flour, cornstarch, baking soda, and salt.
4. Fold the dry ingredients into the wet ones until no streaks of flour are visible.
5. Using an ice cream scooper (or just by eyeballing it), make ¼ cup sized balls of dough.
6. In a small bowl, stir together the remaining ½ cup of sugar, and the cinnamon.
7. Roll the balls of dough in the cinnamon sugar mixture, and place on a greased baking sheet.
8. Bake for about 13 minutes at 375 degrees, or until the edges are light golden brown.
9. Let cool on a baking rack for several minutes (or be like me and just burn your tongue), and then enjoy with plenty of milk!

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Oatmeal Stuffed Baked Apples

I have a pretty solid routine when it comes to being on the computer.

I usually start off with facebookstalking, move on to checking my email, scroll through a billion pages of reddit, look for any tumblr updates, check my deviantart, and if I have time, oogle at the mind-numbing brilliance of foodgawker.

The other day, managing to get through my whole checklist, I was drooling at desserts on foodgawker when I came upon a recipe for this.  Ice cream stuffed apples? Yum.  My cranium began turning and all of the sudden, a simple idea invaded my thoughts: oatmeal stuffed apples.

This is a new, revolutionary food-so healthy (you get your apple a day to keep the doctor away!) and yet so simple.  Portable, filling, and best of all: DELICIOUS!

Today’s version (I’m betting there will be more in the future ;)) is super simple-an apple stuffed with cinnamon apple raison oatmeal.  They take about 30 minutes to make, but I betcha they could easily be made on a weekend, and heated in a microwave for breakfast (who wants to turn on an oven for breakfast anyways).

Eat them plain for maximum nutritional value, or top with vanilla ice cream or whipped cream for maximum yum factor.

Cinnamon Raisin Apple Oatmeal Stuffed Baked Apples

• ½ cup old fashioned oats
• 1 cup water
• 1 tbs brown sugar (add to taste)
• pumpkin pie spice, to taste (I used 1 tsp)
• 2 apples (dense apples probably not the best for this recipe)
• 1 tbs raisins
• OPTIONAL 1 tbs butter- I didn’t use.
• OPTIONAL- 1 tbs walnuts, chopped

1. Combine the oats and water in a large bowl, and microwave at high heat for four minutes.  Carefully watch to make sure it doesn’t overflow.  OR cook the oats on a stove until done.
2. Combine the brown sugar and pumpkin pie spice in a ramekin.
3. Take the apples and cut the tops off.  Scoop out and dice the flesh of the apples.  Cut off the stems.
4. *OPTIONAL* Rub the butter along the inside of the apples.
5. Take about 1 tsp of the brown sugar spice mixture and spread on the inside of the apples.
6. Add the remaining spice-sugar mixture to the oatmeal, along with the raisins, diced apple flesh, and walnuts, if using.  I only used the flesh of one apple, and fed the rest to my dogs.
7. Place the tops of the apples back on, and bake at 350 degrees for 25 minutes.
8. Serve plain, or with whipped cream and/or ice cream. Enjoy!