Tag Archive | Food

Snickerdoodlechips Three Ways

I know we’ve been teasing you about raspberry pie. I promise it’s still in the works, but I’m waiting for pictures from two other folks so we can display the many faces of raspberry pie.

So…in the meantime…I was having a giant cookie craving. I wanted snickerdoodles…and chocolate chip cookies. As I couldn’t decide between the two I finally ended up doing a snickerdoodle batter which I baked three ways. The first was classic snickerdoodles with no chocolate chips and lots of cinnamon sugar on the outside. The second was snickerdoodles with chocolate chips, snickerdoodlechips if you will, and cinnamon sugar on the outside. And the last is snickerdoodles with chocolate chips and no cinnamon sugar.

The family tried all of the versions and we decided a few things. First we decided all three varieties were better the next day after they’d cooled and had a chance for the flavor to really develop. Second we decided all the varieties were good, but that snickerdoodlechips should be made with a lighter flavor of chocolate, milk or white, as the semi-sweet chips fought a little with the cinnamon. However, all the cookies got eaten so I’m counting all three varieties a win in the long run.

This is another place where we use Ultra Gel in baking as it helps give us a nice tenderness to the cookie and would preserve them longer, except that we ate them all before I could see how long. :) Let me know if yours make it long enough to be a good test.

Snickerdoodlechips

Snickerdoodlechips

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

2 3/4 cups all purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp fresh ground nutmeg

2 Tbp Ultra Gel

1 – 2 cups chocolate chips or white chocolate chips

Cinnamon sugar for coating

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla. Mix well. In a small bowl combine cream of tartar, baking soda, salt, nutmeg and Ultra Gel. Add to cream mixture and combine well. ((I prefer this method so that I am certain the leavening is evenly dispersed without over beating the flour and creating too much gluten.)) Add flour and mix until just incorporated. Fold in chips if desired.

Scoop by tablespoons and coat with cinnamon sugar before moving onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. ((We liked them better closer to 9:30.)) Cool on cooling rack. Devour.

Raspberry Mango Buttercream

Today is National Milk Chocolate day…however, this weekend I made some killer cupcakes for a friend’s daughter’s wedding reception and I really need to share the recipe for this icing. The cake itself was a quick box cake, don’t judge me it was a really busy weekend, in this case lemon, though I think this icing would go well with yellow cake, lemon cake, white cake, angel foodcake…anything that can take a bright punch of mango. It’s an easy easy icing that starts with 6 ounces of raspberry mango freezer jam. I used the jam I made with Jam in a Jiffy a few weeks ago and I love the hold and the brightness it gives to the whole thing. If you choose a non jam in a jiffy jam you’ll want to add extra Ultra Gel to the recipe to guarantee stability.

So without further ado…

raspberry mango icing

Raspberry Mango Buttercream Icing

6 ounces raspberry mango freezer jam

1/3 cup softened butter

1/2 tsp kosher salt

1 tsp vanilla

4 cups powdered sugar

1 Tbl Ultra Gel (2-3 if using a non JinaJ jam)

milk as needed to achieve desired consistency

Combine jam, butter and salt and whip in a stand mixer or with a hand mixer until smooth. Add vanilla and Ultra Gel. Mix in powdered sugar 1/2 cup at a time, alternating with milk if needed to achieve a spreadable consistency. Save any unused portion in the refrigerator. Yum!