Snickerdoodles... sort of!

Good morning friends! Thanks for stopping by. I'm just hanging out with two lovely Golden Retrievers and my delicious iced coffee (check back later this week for that amazing recipe) on this beautiful Sunday morning. Not quite as beautiful as yesterday morning, but still great!

I know I haven't been putting as much effort into my blog lately as I would like to, but sometimes life just goes that way doesn't it?

Here's what I've been up to lately:

Coming to the end of a crazy and insane busy season at the accounting office I work for. It seems so much crazier than last year... not sure why, but it just is. The last two weeks, I haven't been working quite as many hours, but I'm still feeling a tad burnt out. I have also been getting more responsibility on the enagement's I've been staffed on and that seems to come with more stress and accountability, so I have been learning to adapt to that role without going crazy from the increased stress!!

For the past five weeks I've been trying to change my lifestyle so that I can lose some weight, get more active and just generally improve my health. You can imagine how tough that is with all this delicious baking around... but it is necessary... my goal is to lose 53 lbs over the next year. So far in five weeks I've lost 15.2 lbs and lost 13.5 inches. I'm pretty proud of that accomplishment and hope it continues to come off that quickly! I've been getting more exercise and trying to make my health a priority. So, you may see more healthy recipes coming through here in the future (don't worry, I'll still post yummy and sinful recipes too, just probably not as many!!).

I'm also in the final year of getting my CA (chartered accountant) designation. Its a stressful year - I have to pass two more modules - one of which is known to be very technical and diffucult - in order to qualify to write the final UFE (uniform final examination). So, this summer is going to be filled with studying for the UFE and to pass those courses. I'm just praying I pass everything in the first go so I can say goodbye to this stressful part of my life and move on to a life that is non-student!!

But, enough about me for now! Lets get to this yummy recipe! These aren't traditional snickerdoodles, but I'll give a suggestion below on how to make them taste more traditional. If you make the recipe as is, they will taste more like a sugar cookie coated lightly with cinnamon and sugar. They are delicious as is, but not traditional tasting!

Snickerdoodles... sort of!
Recipe adapted from Anna Olson's Back to Baking

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 1 tsp cream of tartar
• 1 tsp cinnamon (add this in for more traditional tasting snickerdoodles - note this was not included in the original recipe, so omit if you want a less traditional snickerdoodle)

For the coating:

• 1/2 cup sugar
• 1 1/2 tsp ground cinnamon

Method:

1. Preheat oven to 350F and line two baking trays with parchment paper.
2. Cream the butter and the sugar together until fluffy (about 2-4 minutes). Beat in eggs one at a time until well blended. Add vanilla extract and stir until incorporated.
3. In a separate bowl, combine the flour, cream of tartar and cinnamon (if using). Add to the butter mixture and blend well (don't over mix of you will get tough cookies).
4. For the cinnamon sugar coating, in a small bowl mix both ingredients together well. Using a large cookie scoop, scoop out portions of the dough and roll them into balls and then roll in the cinnamon sugar mixture to coat completely. Place on a baking tray and press lightly to flatten them.
5. Bake in preheated oven for 15-17 minutes, depending on the size of your cookies. As soon as the edges start to turn light brown, they are done. You want the center of the cookie to still look soft. Don't worry - it will finish cooking once you take it out of the oven and will be completely cooked on the inside.

And thats that! Those are easy cookies to whip up in an evening. Your family will love them... I mean, who doesn't love Snickerdoodles?!

Sorry for the long post today! I just wanted you to know whats been going on with me, especially since I haven't written much on my blog lately. Hope you enjoy this recipe! I've got the Secret Recipe Club April challenge going up on Monday (its a good one that I'm really excited about!!!), and the Daring Bakers' Challenge going up on the 27th, so its going to be a delightful week of recipes. Hope you'll stop by to check them out.

Happy Baking my Friends!

Cinnamon & Ricotta Scones

You may have noticed I've been making a lot of scones and biscuits lately. They're quick and they're easy and they always taste delicious. These ones were no exception! I had some leftover ricotta cheese from my ricotta making experiment (in case you missed my post yesterday about making your own Ricotta Cheese, you can find it here) and looked for a way to use it up in scone. I found this recipe on West Side Baker and it didn't disappoint. If you have some leftover ricotta, or if you want to try out making your own ricotta, make these scones.

Cinnamon & Ricotta Scones
Minimally adapted from West Side Baker

Ingredients:

• 3 cups flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 cup cold butter, cut into cubes
• 1 cup ricotta cheese
• 1 egg
• 2 tsp vanilla
• 1/3 cup sugar (coarse sugar if you have it)
• 1 1/2 tsp cinnamon

Method:

1. Preheat oven to 400F.
2. In the bowl of a food processor, combine the flour, sugar and baking powder. Add butter and pulse until mixture is crumbly.
3. In a separate bowl, mix together the ricotta, egg and vanilla. Add all at once to the mixture in the food processor. Pulse until dough just comes together.
4. Turn dough out onto counter. Divide into two pieces. Pat each piece into a 6" round and then cut into 8 wedges.
5. Place all  16 pieces on one large baking tray or two small baking trays that have been lined with parchment paper. Combine sugar and cinnamon. Brush with a little milk and then sprinkle with the cinnamon sugar mixture. Bake in preheated oven for 12-15 minutes or until top of scones is golden. Remove from oven and cool completely.

Hope you enjoy these! We devoured them pretty quickly in our house.

This post has been linked up with Whatcha Baking Wednesdays over at Cajun Sugar Pie. Hop on over for a look at other yummy baked goods fellow bloggers have been whipping up this week.

This post has also been linked up with Fusion Fridays over at Jennifer Cooks. Head over there to check out all the Superbowl yumminess going on in the blog-world this week!

Happy Baking my Friends!

Peanut Butter Hot Chocolate

Did you make New Years resolutions this year? What kind of resolutions do you usually make? I always make New Years resolutions, and I'm always dead set on achieving them... for about a month, then my motivation wears off and I revert back to my old ways. Part of that may be the fact that my resolutions are usually overly ambitious and I try to change overnight. The fact is that change takes time - it doesn't just hapen overnight, and developing new habits and ways of life is tough so you have to be patient with yourself. This year I haven't talked much about my resolutions, but I feel like I need to document them here. I made sure I didn't set too many goals for this year and that they are achievable for the most part. Here are my resolutions for the year - both personal and blog related:

1. Improve my blog through the use of better photos and more frequent posting. Plan posts in advance and stick to my schedule.
2. Be nicer. At home, at work, to my friends.
3. Get active a minimum of four days per week. Doesn't have to be anything crazy, just get off my butt and walk the dog, do some crunches, go for a run or do a workout off my Nike Training App I just downloaded for my phone (its free and its awesome - go download it if you're wanting to get active - it is a great tool to help you be successful).

Reasonable right? I'm looking forward to improving myself in 2012 in little ways and eventually those little things will add up to big things. :)

Any way, on to what you came here for - the recipe!! Peanutty, chocolatey, creamy goodness in a mug... it is like a taste of heaven! Sooooo smooth and decadent. You probably won't want to share... its that good. But you should share because that's the nice thing to do (or, just double the recipe!!).

Peanut Butter Hot Chocolate
Recipe minimally adapted from Bonnie the Baker

Ingredients:

• 2 tbsp unsweetened cocoa powder
• 3 tbsp brown sugar
• 1 1/2 cups skim milk or 1% milk
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1 tbsp smooth, creamy peanut butter
• whipped cream, mini chocolate chips and mini marshmallows for garnish

Method:

1. Mix cocoa, brown sugar, milk, cinnamon stick, and vanilla extract in a medium saucepan. Whisk over medium heat until mixture is smooth. Simmer to let the cinnamon stick flavour the hot chocolate for a couple minutes. Lower the heat and stir in the peanut butter until smooth. Heat mixture to desired temperature, but don't simmer or bubble the mixture at all or it will get grainy.
2. Pour into large mug. Garnish with whipped cream, mini chocolate chips and mini marshmallows. Makes one large mug.

This one is nice and easy to whip up on a week night and you will love to savor it while reading your favorite novel or browsing your favorite food blogs.

Happy Baking my Friends!

Eggnog French Toast

Got leftover eggnog from the holidays? Make eggnog French toast! It's easy, quick and delicious. Your family will love having a hot breaky and you can use it up if you're sick of drinking it!
My sister discovered Southern Comfort eggnog in the US last time she was across the border - it puts all the Canadian eggnog I've tasted to shame. It is soooo smooth, creamy and flavourful. So, if you live close enough to the border, buy this special treat for this recipe - it will make a big difference in taste.

Eggnog French Toast
Recipe by Erin Reimer & Leslie Froese

Ingredients:

• 4 eggs, lightly beaten
• 1/2 - 3/4 cup eggnog (Southern Comfort eggnog if available)
• 1/4 - 1/2 cup of 1% milk
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/8 tsp freshly ground nutmeg
• 12 slices white bread

Method:

1. Preheat griddle pan on the stove on medium-low heat (grease if using anything other than non-stick pan).
2. Mix eggs and eggnog. Add milk to thin mixture out to desired consistency, adding up to 1/2 cup. Stir in vanilla, cinnamon and nutmeg.
3. Dip slices of bread into mixture quickly, coating both sides, but not soaking through with mixture. Fry coated slices on both sides until nicely browned. Top with butter, icing sugar and syrup. Serves 5 people.

My Mom and I came up with this recipe this morning for breakfast and it was a big hit with our family. If you try it out, let me know what you think. Hope you're having a fabulous holiday with friends and family. I don't have to go back to work until the new year, so I'm enjoying my time of immensely.

Merry Christmas friends & Happy Baking!

Cinnamon Toast Ice Cream

I have a few minutes to spare this morning before I walk my dog, so I thought I would share this delicious recipe with you! We are getting some amazing September weather here in Vancouver, better than we've had most of the summer. So what do you make when the weather is great? Well, ice cream of course! I found this recipe on one of my favorite blogs - Tracey's Culinary Adventures. I'm always amazed at the delicious things Tracey makes, but this ice cream sounded unbelievably good! I finished my ice cream with salted caramel sauce, but honestly, its not necessary - this ice cream is an amazing stand alone flavour.

Cinnamon Toast Ice Cream
Recipe from Tracey's Culinary Adventures

Ingredients:

• 2 cups whole milk
• 2 (3-inch) cinnamon sticks
• 5 slices firm, white sandwich bread
• 1/4 cup unsalted butter, melted
• 2 tbsp packed light brown sugar
• 1/2 tsp ground cinnamon
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 tsp molasses
• 1 cup heavy cream

Method:

1. Combine milk and cinnamon sticks in a medium saucepan. Bring milk to a boil, then remove from heat and cover the pan. Allow to steep for 30 minutes.
2. Meanwhile, preheat the oven to 300F. Line two baking sheets with parchment.
3. Cut 3 slices of the bread into 1/4 inch cubes and transfer to a medium bowl. Pulse remaining two slices of bread in your food processor to make bread crumbs. Whisk melted butter, brown sugar and cinnamon together in a small bowl. Drizzle 3/4 of the mixture over the bread cubes and toss to coat. Transfer to one of the prepared baking sheets and spread in a single layer. Add the bread crumbs to the remaining mixture and stir well.  Spread on the other prepared baking sheet. 
4. Bake the bread cubes and crumbs for about 25 minutes or until they are golden brown. Stir occasionally and rotate the pans halfway through baking. Let the pans cool completely, then transfer the bread crumbs to a medium heatproof bowl. 
5. Bring the milk back to a boil, then pour it over the bread crumbs. Let stand for 10 minutes, then pour the milk through a fine mesh strainer into the saucepan. Press the solids to remove as much liquid as possible (I had to repeat this process twice to get all the crumbs out of the liquid). Discard the solids.
6. In a medium bowl, whisk the egg yolks, sugar, molasses and a pinch of salt together. Bring the milk to a boil once again. Slowly add the hot milk to the egg mixture, whisking constantly to ensure the yolks don't scramble. Pour the mixture back into the saucepan and cook, stirring constantly, until it thickens enough to coat the back of the spoon. 
7. Remove the pan from the heat and stir in the heavy cream. Strain the custard through a fine mesh sieve into a heatproof bowl. Cover and chill thoroughly in the refrigerator. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Fold in the bread cubes once churned. Transfer to an airtight container and freeze at least two hours before serving. 

Whew!! Sounds like a lot of work and a lot of steps, but its pretty delicious ice cream, so I would definitely make it again. :) Hope you have a fantastic weekend and that the weather is nice where you live too.

Happy Baking my Friends!

Speedy Cinnamon Rolls

Need something to whip up for breakfast tomorrow? Love cinnamon buns, but don't want to get up super, duper early to get them rising before everyone in your house gets out of bed? Make these speedy cinnamon rolls - delicious, tender cinnamon rolls without yeast!! Oh yeah, thats right - no yeast therefore you can make these in under an hour!! And the ingredients are very basic, so you likely have them on hand. So go ahead, make a delicious Sunday morning breakfast that your family will love!

Speedy Cinnamon Rolls

Recipe from The Guy Can't Cook

Ingredients:

• 3 1/4 cups all purpose flour


• 3 tbsp granulated sugar


• 2 1/2 tsp baking powder


• 1/2 tsp salt


• 1 cup of buttermilk (or one cup of plain yogurt will work too!)


• 1/2 cup whipping cream (I've used milk in a pinch and they've turned out fine)


• 1/3 cup unsalted butter, melted and cooled, plus extra for brushing


• 1/4 cup unsalted butter, softened


• 1/4 cup packed brown sugar


• 1/4 cup granulated sugar


• 2 tsp ground cinnamon

Method:

1. Preheat the oven to 400F.


2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, cream, and melted butter. Add the liquid to the dry ingredients and stir until the liquid is just absorbed - don't worry if it looks a little dry. Turn the dough out onto the counter and knead it lightly, just until it holds together. Knead in a little more flour if the dough seems sticky.


3. On a piece of parchment or waxed paper, lightly form the dough into a rectangle. Use your hand or a rolling pin to gently roll until its about 18 by 10 inches.


4. Spread the dough with the softened butter. Combine the brown sugar, white sugar, and cinnamon. Dust the mixture evenly over the dough.


5. Starting with the long end, roll the dough as tightly as you can, using the parchment paper to aid you. Pinch the seam to seal and place the roll, seam-side down, on the counter. Cut the dough roll into 12 even pieces using a sharp knife or a piece of dental floss (to use the dental floss, simply slide the floss under the log, cross the ends of the floss over the log and pull to slice through the dough).


6. Pick up each slice carefully, pinching the base slightly to fit each roll into a cup in an extra large, non-stick muffin pan. Brush rolls with melted butter.


7. Bake in preheated oven for 25 minutes or until golden brown. Turn the rolls out onto a cooling rack and serve while still warm. Makes 12 rolls.

I hope this recipe makes it onto your to-bake list! Its worth it. The other weekend I baked a batch to take camping and we ate them for breakfasts with coffee - they were a hit! Everyone loved them and they disappeared quickly.

Happy Baking my Friends! I am pretty excited - I borrowed my friend D's ice cream maker attachment for my KitchenAid mixer and have some chocolate ice cream chilling in the fridge right now until it is cold enough to start churning in the icecream maker! Can't wait!