Tag Archives: butter

KRINGLE

19 Jan

I was walking through Trader Joe’s the other week and saw a flat package wrapped in opaque wax paper labeled “Almond Kringle.  From Wisconsin!  Limited Quantities available!”  You may know that I love almond everything.  Side story: I love the almond soap they have on Amtrak trains.  A lot.  So much that I tweeted once about how much I love it and where could I find some?  And Amtrak tweeted back to me, and I ended up getting a bottle of soap that doesn’t have a flat bottom (it screws in to the train) so I can’t use it unless I empty the soap into another container.  And it was great.

Also, I’m from Minnesota, so if I run into something in Texas that says “from the midwest!” I’ll buy it (also I am a sucker).  And “Limited quantities available,” because I am a sucker, means that I’ll buy it.  All the ingredients were in place for me to get this magical, amazing delicious experience (I’m not the only one who feels this way).  After getting home and taking a bite of the oval shaped pastry that came out of the mystery bag, I laughed and couldn’t stop laughing for five minutes.  My husband had a bite, and then we both texted all the people we knew from Wisconsin and told them that while we loved them, they are not the best thing to come from Wisconsin.

After we polished off our TJ’s Kringle in three days (it’s a bit over a pound, and contains at least one pound of butter), I decided to try to make my own.  The official recipe will have you use just over a pound of butter and take three days to make all the layers.  But there are plenty of homemade ones out there that do not take three days or tons of rolling, and that’s what I did.  You can stuff kringles with anything, but the TJ’s one was filled with marzipan (yum) and I did a coconut and almond filling for mine.  Many recipes were just butterscotch (butter + sugar).

I also was still in a bit of a funk when I decided to impulse make the kringle, so no ingredient photos.  The dough and recipe is super simple, but this was my first time making a filled pastry so I did a bad job (who knew you have to actually close it all the way, or the filling all falls out?!)

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Dough or dough not, there is no try

The dough was just cutting butter into flour, then adding in yogurt (the recipe called for sour cream, but I use yogurt as a substitute for most white goops like mayo, sour cream, and sometimes butter/margarine/shortening).   The dough is VERY STICKY.

20151209_103850

Though if you want a doughnut this is not the recipe for you

Wrap it up in plastic wrap and stick it in the fridge for a while (all day is great, or overnight).  Meanwhile you can put together the filling, which is another cup of butter beaten with brown sugar and shredded coconut and almond pieces.  I put my coconut in a dry pan on the stove for a few minutes, until lightly brown and toasty.  I also used sweetened shredded coconut, unsweetened flaked would also be fine.

20151209_180149

Happy MLK Day! You could also think of social justice once a week all day, perhaps AllMond ays?

Now you split the dough into two halves, and leave one in the fridge while you roll out the other on a very floured surface (remember, sticky) until very, very thin.  Far thinner than expected for a person who’s never made a filled pastry before.

20151209_181534

I had some friends over while I made this kringle and we were watching Clueless and at this point I kept saying I was ‘rollin with my homies.’ Actually this isn’t true because I don’t have friends to watch Clueless with while baking.

Filling goes in one long line down the middle.  If you want to make two separate danishes, like lines, then stop before the ends so you can tuck down the top.  I put my two halves together so spread the filling pretty far to the ends.

20151209_181633

If baking was Hollywood we’d celebrate avant garde fil(ling)makers

The recipe called for some fancy cutting and braiding, but didn’t have pictures.  I attempted this on the first half and then all the filling went out through the holes.  So, good luck to you if you decide to go the braided danish route- check for seals in your dough!  Instead, I recommend just folding the two sides over and making a less beautiful but more structurally sound tube of dough.

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Kringles at TJ’s come from O&H bakery in Racine, Wisconsin. The other option besides the O is an H shape. This is not true.

See all the holes in my kringle above?  Don’t do that.  But do make two tubes and tuck them together to make the beautiful wreath shape of the kringle.  Bake at 375 until golden brown and it smells SO GOOD and it’s SO GOOD.  Even if it doesn’t turn out beautiful.

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Easy coconut-almond kringle, adapted from Taste of Home

2 c flour

1 lb (4 sticks) butter

1 c full-fat plain yogurt (or sour cream)

1 c brown sugar

2 c sliced almonds

2 c shredded coconut, toasted

Cut 1 c (2 sticks) butter into the flour, until you have pea-sized chunks or smaller of butter.  Mix in the yogurt well, until you have very sticky dough.  Cover in plastic wrap and refrigerate all day or overnight or at least a few hours.

Beat the brown sugar with the remaining cup of butter.  Toast the almonds and coconut by putting each in a dry pan over medium heat for a few minutes, stirring lightly a few times, until they smell yummy and look lightly brown/toasty.  Mix the almonds and coconut (or whatever filling of nuts/fruits you want here) in with the butter and brown sugar mix.

Split the chilled dough into two halves.  Preheat oven to 375.  Roll out dough very thin into a rough rectangle, then put one half of the filling in one straight line down the middle of the dough.  Either cut and braid the outsides in, or fold them over.  Do so with both halves, then push the halves together into an oval shape on a baking sheet.

Bake for 25 minutes, until lightly browned.

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Triple Ginger Cookies

10 Sep

I first made these cookies a decade ago, back when I was in high school, and was blown away by how good they are!  They pack a punch with lots and lots of ginger flavor.  I actually messed up baking these (used something that was not powdered ginger) but they still taste pretty good despite the potential garlic-onion in there.  Sounds pretty gross but the molasses and fresh ginger and crystallized ginger sort of hide the strange savory notes.  I also have old baking soda so the cookies didn’t rise as much as they should’ve.  Oops.

Anyways!  They’re even better without any onion flavor in them!  I highly recommend these.  I already had everything I needed to bake a half batch in my pantry; we like keeping crystallized ginger around to chew on if we have a stomach ache.

If you were running a Scottish daycare but didn't have enough enrollment, maybe you'd put up a sign saying "SPACE FOR MO LADDIES AND MO LASSES"

If you were running a Scottish daycare but didn’t have enough enrollment, maybe you’d put up a sign saying “SPACE FOR MO LADDIES AND MO LASSES”

It generally helps to have slightly softened butter when you start baking cookies, to easily cream the butter and sugar together.  You don’t want it too soft, just to have been out of the fridge for half an hour or so.  In this case I took butter out of the freezer an hour earlier, and it was still a bit too hard to beat.  Thank you extremely strong Kitchen Aid stand mixer– it did a great job beating up the butter.  Cream the brown sugar in, then add the molasses.  Normally you have a pretty fluffy butter-sugar base for cookies, but the liquidy molasses makes it look a little grosser with clumps of butter suspended in the molasses..

If your lawn is dying and you start to see things that look like huge anthills appearing, take another look.  You might see some creatures scuttling down into the holes, and you'll catch a glimpse of some mole asses

If your lawn is dying and you start to see things that look like huge anthills appearing, take another look. You might see some creatures scuttling down into the holes, and you’ll catch a glimpse of some mole asses

Then mix all your dry ingredients, as usual.  Flour, powdered ginger, salt, baking soda.  Toss those in with the wet and mix.  Finally, chop up the crystallized ginger (this is difficult if it’s very dry) and grate some fresh ginger, and mix those in too.

I have fairly large eyes for an Asian person, while my best friend has short eyes.  My other friend is named Chris.  If he were a redhead I could refer to him as Chris-tall-eyed Ginger

I have fairly large eyes for an Asian person, while my best friend has short eyes. My other friend is named Chris. If he were a redhead I could refer to him as Chris-tall-eyes Ginger

I just learned all about the Kuna, and their traditional garments.  Mola says "give us our autonomy!"

I just learned all about the Kuna, and their traditional garments. Mola says “give us our autonomy!”

After you’re all mixed, toss the dough into the fridge for a while.  I’m not usually a good recipe-follower and I don’t often chill my cookie dough, but it helps these ones hold together (that tricky molasses!).  They’re particularly nice if you roll them in sugar before baking, but I skipped that this time.

What if all the "l"s of the world were suddenly replaced by "r"s?  Directions would be so muddled.  We'd all be stuck in crazy morasses.

What if all the “r”s of the world were suddenly replaced by “l”s? Dilections would be so muddled. We’d all be stuck in  sticky molasses.

A pretty quick bake (10 minutes) and they’ll be done!  These are soft chewy cookies, not crispy.  Again, pardon my old baking soda in the next photos.  The original recipe makes massive cookies, but I like them smaller.  So i did a half batch (original says makes 18) and I got out 27 cookies.  Up to you!  Surprisingly, smaller cookies bake in almost the same amount of time (9 minutes v 10)

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Triple Ginger Cookies (half-recipe from allrecipes) Makes 27 cookies.

6 TB butter

1/2 c brown sugar

1 egg

2 TB molasses

1 C + 2 TB flour

1 tsp ground ginger

1 tsp baking soda

pinch salt

1 TB grated fresh ginger

1/4 c chopped crystallized ginger

  1. Cream the butter and sugar until fluffy, then mix in the molasses.
  2. Stir together flour, ground ginger, baking soda, and salt.  Add to the wet ingredients and mix.
  3. Add the grated fresh ginger and crystallized ginger, and mix thoroughly.
  4. Chill the dough in the fridge for awhile.  (I did overnight)
  5. Preheat oven to 350.
  6. Roll heaping teaspoons of dough into small balls, then roll in sugar.  Place on ungreased cookie sheet, and bake for 9 minutes.

Mmmm rummmm cake

9 Jul

When I started this blog I couldn’t imagine the directions my life would take.  Two and a half years ago, I did a post on a semi-homemade rum cake and titled it “Shame on me” for being semi-homemade instead of from scratch.  Rereading it, I feel like that’s the cake I should’ve made the other night.  I was feeling bad because I’d found a fundamental problem in my research (still unresolved…) after wasting away my morning and before picking up the baby late from daycare because I’d forgotten an umbrella.  So after putting the baby down and eating dinner, I decided to make a rum cake.  During this time I was chatting with my husband and offhandedly asked him the last time he was proud of me.  He said “I’m proud of your right now, you’re making that cake.  You’re so capable.”

Hell yes I am capable!  My research is stagnant; last time I timed myself it took me 13.5 minutes to run a mile; I keep not getting the oil changed on my car.  BUT I’m trying research, I am active, and my baby is still alive.  AND I made a rum cake.

Some days, you need pep talks from those who love you.  Some days, you need to bake a cake.

Semi-homemade doesn't hurt the eggsecution of this dish

Semi-homemade doesn’t hurt the eggsecution of this dish

I didn’t have a Bundt pan (we don’t know what happened to that old one but rum cake is the only thing I make in a Bundt pan so it seems silly to buy one), so I used a 13 x 9 pyrex instead.  Generously grease and flour it, then sprinkle with nuts (I used peanuts do not do that.  Use pecans or walnuts).

Peanuts, equality, and granite- doesn't quite have the same ring to it as liberté, egalité, et fraternité.  I guess France can keep its flag-they'd be nuts to adopt this one, even though it rocks.

Peanuts, equality, and granite- doesn’t quite have the same ring to it as liberté, egalité, et fraternité. I guess France can keep its flag-they’d be nuts to adopt this one, even though it rocks.

Then you make your doctored cake by adding pudding mix, an extra egg, and rum. Yum.  This makes the cake a bit lighter and bouncier while somehow super moist (that’s the pudding mix).

When you whisk upon a star, you'll probably burn up no matter who you are.  Because stars are really hot and why would you be whisking anyway anything you wanted to bake would already be burned to a crisp/nothingness

When you whisk upon a star, you’ll probably burn up no matter who you are. Because stars are really hot and why would you be whisking anyway anything you wanted to bake would already be burned to a crisp/nothingness

I thought this label was hilarious on the box:

IF I PUT THINGS IN ALL CAPS YOU WILL READ THEM.  (google translate:) Si pongo COSAS EN MAYÚSCULAS USTED puedan leerlas.

IF I PUT THINGS IN ALL CAPS YOU WILL READ THEM. (google translate:) Si pongo COSAS EN MAYÚSCULAS USTED puedan leerlas.

So then I took this picture:

Breaking all the rules!  That's me!

Breaking all the rules! That’s me!  Or illiterate! O analfebetos!

Anyways, while that’s baking you can doodle around the house for half an hour, then make the glaze- it’s just butter + sugar, boil it, then add rum.

I ran out of white sugar so I substituted in brown for the remainder.  Insert appropriate racial joke here?  It's hard because multiple ethnic groups claim "brown" which doesn't make sense because isn't everyone some hue of brown?  I'm staring at my white husband's skin right now to try to figure out the color.  Pinky-peach but not like a sunset.  He just held up a piece of paper but white people aren't all albino.  I don't know.  I'm not good with colors.  That's why I subbed in the sugar.

I ran out of white sugar so I substituted in brown for the remainder. Insert appropriate racial joke here? It’s hard because multiple ethnic groups claim “brown” which doesn’t make sense because isn’t everyone some hue of brown? I’m staring at my white husband’s skin right now to try to figure out the color. Pinky-peach but not like a sunset. He just held up a piece of paper but white people aren’t all albino. I don’t know. I’m not good with colors. That’s why I subbed in the sugar.

After the butter and sugar have boiled, turn off the heat.  Make sure you use a deep sided pot, not a pan, because when you add the rum things get exciting and it fizzes up.

This isn't a zero-rum game

This isn’t a zero-rum game

After the rum

After the rum

After the cake comes out of the oven, poke it all over with toothpicks or skewers, as much as you can until you get bored (so maybe 40 times?).  Then drizzle half the glaze all over it.  Wait a bit, invert the cake onto a plate or baking pan, and poke again + drizzle again.  It’s great warm, but it’s awesome about 12 hours later, when the rum has soaked in a lot and everything is moist and rummy.

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Buttery rum cake, adapted from allrecipes

cake part:

1 c chopped nuts (I prefer pecans)

1 box yellow cake mix

1 box vanilla pudding mix

4 eggs

1/2 c each water, vegetable oil, rum

glaze part:

1/2 c each butter, rum, white sugar, brown sugar

1/4 c water

 

cake part: grease and flour a pan (Bundt if you have it, 13×9 if you don’t, two 8″ or 9″ rounds if you don’t have that either, if you don’t have those I’m not sure why you’re looking at a cake recipe)  Sprinkle with nuts (toast if you so desire)

Whisk together cake mix and pudding, then add remaining cake ingredients and mix.  Pour into pan, bake at 325 for one hour.

glaze part: fifteen minutes before cake is done, melt butter in a pot with sugars and water.  Bring to a boil, constantly stirring.  Take off the heat and stir in rum BE CAREFUL IT BUBBLES UP.

When cake is done, poke holes all over it.  Dribble half the glaze over it.  Carefully loosen sides of the cake from pan, then cover with a serving plate and invert the cake.  Poke holes all over the nutted top half, and dribble remaining glaze all over it.

Soda-unders? Nope, popovers!

17 Jun
I wonder if the author of The Circle is really into baking.  He must get that a lot.

I wonder if the author of The Circle is really into baking. He must get that a lot.

When baby was four months old I was really itching to start baking again, but I needed things that required very little time/effort and preferably had lots of reward.  Turning to my trusty Moosewood Cookbook (affiliate link), I paged through until I saw a super easy recipe that included the word “or” in the ingredient list.  I don’t think I’ve said enough how much I love this cookbook- the recipes are so good and so forgiving and I actually follow them.  I love that this recipe says “2 or 3 or 4 eggs.”  And despite my love of excess amounts of butter (see super easy french toast souffle), Moosewood in general uses little butter to great effect.

So these are popovers, which I hadn’t had before but I guess are a thing.  A DELICIOUS thing!  First, butter some muffin tins- I have these little ceramic ramekins and I microwaved two tablespoons for thirty seconds and stirred it up.  Also, we have pastry brushes now (thanks, Crate and Barrel wedding gift cards!)

I haven't greased pans a lot in this way- guess I have to BRUSH up on my skills

I haven’t greased pans a lot in this way- guess I have to BRUSH up on my skills

Butter, flour, eggs, milk, salt.  That’s it for these crisp-on-the-outside, custardy-on-the-inside soft rolls.  And it’s just one bowl.

I feel like I'm running out of puns... guess I should milk my head for what I can

I feel like I’m running out of puns… guess I should milk my head for what I can

After whisking up the eggs, add the flour and salt and beat that.  Then pour into your buttered muffin tins.

My lovely ladle lumps (I realize that is a whisk but I am tired let's just pretend it's a ladle and that ladle sounds like lady)

My lovely ladle lumps (I realize that is a whisk but I am tired let’s just pretend it’s a ladle and that ladle sounds like lady)

I used to always get confused when people said "in" after a "y" sound because I thought it sounded like my name (Minnesota accent?).  I wonder if that famous blind musician got confused a lot when people baked muffins and said oh look, an ar-RAY of muffins

I used to always get confused when people said “in” after a “y” sound because I thought it sounded like my name (Minnesota accent?). I wonder if that famous blind musician got confused a lot when people baked muffins and said oh look, an ar-RAY of muffins

That’s it!  Half an hour from start to finish, even faster than lime pie!  These are so good fresh and hot with nothing, or with a bit of jam or butter on them.  After they come out, poke the top sides with a fork so the steam can escape.

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Moosewood Popovers

2 TB melted butter

4 eggs (moosewood says 2 or 3 but I love eggs)

1 1/4 c milk

1 1/4 c flour

1/2 tsp salt

Preheat the oven to 375, and grease a muffin tin with the melted butter.  Whisk the eggs with the milk until mixed, then add the flour and salt and whisk together.  Pour into the muffin tins and bake for 35 minutes until the top looks dry.  Prick with a fork and eat!

Pumpkin gnocchi with sage brown butter

26 Oct

In my last two weeks of pregnancy I really, really wanted cinnamon rolls.  Turns out cinnamon rolls are one of those things that are everywhere when you aren’t looking for them, and then mysteriously disappear as soon as you want them/are super gigantic and can’t travel very far.  I ended up getting some from the grocery store (the Mariano’s ones were way better than the Whole Foods ones), and an un-iced one from the bakery down the street (why would you have an un-iced cinnamon roll?!)  These were not satisfying, so the last thing I baked before baby came was those awesome vegan pumpkin cinnamon rolls that I always make when I want cinnamon rolls.

Cinn-fully delicious.  This is apparently a standard cinnamon roll pun.

Cinn-fully delicious. This is apparently a standard cinnamon roll pun.

They were packed with butter because I’m not actually vegan.  I should’ve made cream cheese frosting for them instead of the vegan simple white icing (powdered sugar + milk + vanilla).

Anyways, almost every time I make those cinnamon rolls I end up making pumpkin gnocchi, because they don’t use an entire can of pumpkin.  They leave just enough leftover pumpkin to make a recipe of gnocchi.  Pumpkin gnocchi = way easier/faster than potato, though probably the same if you start from raw pumpkin.  It’s taken me three hours to make potato gnocchi, while pumpkin come together in about half an hour if you don’t bother to do the dimpling (which I don’t because I’m lazy).

Cinnamon rolls are not a necessary ingreedyent, but make them if you're feeling greedy.

Cinnamon rolls are not a necessary ingreedyent, but make them if you’re feeling greedy.

So few ingredients!  Flour, pumpkin, eggs, salt, pepper, nutmeg.  Also, in our defense I made the gnocchi the day after the cinnamon rolls.  So that’s why we’ve already eaten four of them.

Orange you glad I make so many puns for you?

Orange you glad I make so many puns for you?

The key to gnocchi is to not mix it too much- a very, very light touch is needed, or else the dumplings get gluey/chewy instead of pillowy.  Start your pot of water boiling now.  Once your ingredients are barely mixed, you need to lightly roll the dough into four ropes (about half an inch in diameter) and cut the dumplings with a fork.

Let me show you the ropes, kid.  These are the ropes.  No literally.

Let me show you the ropes, kid. These are the ropes. No literally.

This would be a terrible pillow fight

This would be a terrible pillow fight.

I cut one rope at a time, then toss that batch of gnocchi into the pot.  It takes about the same amount of time to cut a rope as it does for one batch to cook.  The gnocchi are done when they rise to the top of the water.  Use a slotted spoon to pick them up.

I wonder if the author of Tortilla Curtain makes pasta a lot- you know, b/c he's Boyle all the time

I wonder if the author of Tortilla Curtain makes pasta a lot- you know, b/c he’s Boyle all the time.

Leave them in a colander and toss them with a little olive oil so they don’t stick to each other.  IMG_20140926_120122557

 

I have a windowsill herb garden so I threw tons of sage leaves into a most of a stick of butter.

When horses take photos, I wonder if they go "Say Gee!" (sounds like sage)

When horses take photos, I wonder if they go “Say Gee!” (sounds like sage)

Sage brown butter, if you haven’t had it before, is amazing.  Just put butter into a pan until it sizzles, then stops sizzling (that’s the browning part), and then put in a ton of sage leaves.  Recipes on the internet call for eight leaves, which is crazy.  Put in as many as you can.  The crispy sage leaves are delicious!  And they impart such a rich flavor to the butter.

Once the sauce is done, throw the gnocchi in the pan, toss, and eat with some grated parmesan on top.

IMG_20140926_121350251_HDR

 

Pumpkin gnocchi with sage brown butter sauce

Gnocchi recipe is unadapted from The Skinny Fork, so I won’t write it here.

Sauce:

Melt 6-8 TB of butter in a pan, until it sizzles, foams, and subsides.  Butter will be nut brown.  Add 8-20 sage leaves and let them fry for a few minutes.  Don’t let them burn!  Eat with anything.

Chris’s super-easy and super-impressive French toast souffle

15 Jul

I’m a huge sucker for deals.  The other day I wanted ice cream and was going to buy a pint, but then saw that for just $1 more I could get TWO half-gallons (a two for the price of one deal).  So I ended up getting those, only to realize when I got home that I’d accidentally bought LOW FAT ice cream (egads!)  So I feel like I got suckered into buying a product that I didn’t want.  That said, we’re still eating the ice cream; it’s just not as good.

That story was just an intro to say that this dish is a really good deal.  It’s very, very little work for a lot of return-literal “ooh”s and “aah”s.  My friend Chris (who, incidentally, made one of my favorite sites involving Rodents Of Unusual Size)  sent this to me via one of those chain-email recipe exchange things that never work.  Lucky for me I got this recipe, which I’ve made again and again since 2011.

You'll maybe not want to whisk life and limb for this souffle, but definitely try it to your fullest CAPacity

You’ll maybe not want to whisk life and limb for this souffle, but definitely try it to your fullest CAPacity

I realize I took the above photo a little bit late- the first thing you want to do is put a stick of butter in your pan of choice (Chris likes deep and narrow; I like whatever I have on hand), and stick it in your oven, which you’ll heat to 425.

Not a pun: I think I'll start calling grilled cheese sandwiches "butter melts".  Sounds so good right now.

Not a pun: I think I’ll start calling grilled cheese sandwiches “butter melts”. Sounds so good right now.

While the butter is melting, put all your other ingredients in a bowl and whisk, whisk away.  I do the eggs first, then other stuff.

I hate it when people sugar-coat bad news

I hate it when people sugar-coat bad news

Just give it to me and maybe I"ll figure out if it's a mixed blessing or not

Just give it to me and maybe I”ll figure out if it’s a mixed blessing or not

By the time your oven is preheated, your butter should be melty and bubbly.  Pull out the pan, pour your bowl of delicious stuff right on top of the butter, and toss it back in the oven.
If someone with ombre blonde-brunette hair hangs from her knees on monkey bars, would you call her upside-Brown?

If someone with ombre blonde-brunette hair hangs from her knees on monkey bars, would you call her upside-Brown?

This POURcelain dish is perfect for what's happening here.

This POURcelain dish is perfect for what’s happening here.

Who needs root beer floats when you can have a butter float?

Who needs root beer floats when you can have a butter float?

After thirty minutes, you’ll have a gorgeous, poofy souffle that took none of the work compared to usual souffle recipes.  I’ve had it with cinnamon sugar on top, maple syrup, or my favorite, toss on cut up berries (any kind) and a spoonful of sugar- the heat will slightly cook the berries and sugar.  Serve IMMEDIATELY (or the poof will go down) with a side of berries.  I love the almost crispy chewy crust in contrast with the creamy center pieces.  It’s all delicious.
2013-08-31_12-08-03_154
Chris’s French Toast Souffle
1/4 cup (1 stick) butter
3 eggs
1.5 cups milk
6 TB sugar
3/4 cup flour
1/4 teaspoon salt
Optional toppings: more sugar, cinnamon, maple syrup, berries…
Put the stick of butter in a pan, place in oven, and preheat oven to 425.
Whisk eggs in a bowl.  Add milk, sugar, flour, and salt and mix until smooth.
If the butter isn’t bubbling yet, wait.  When it is, pour batter into the pan over butter.
Bake for 30 minutes.
Serve immediately with desired toppings.

Snickerdoodles, or more morning baking

12 Jun

This KitchenAid stand mixer is changing my life!  Baking during breakfast is awesome!

No normal subgroups here!  Sorry, this is a math pun, and only if you've taken abstract algebra (no normal subgroups = simple)

No normal subgroups here! Sorry, this is a math pun, and only if you’ve taken abstract algebra (no normal subgroups = simple)

I particularly liked my students this semester, so I made cookies for the last day of class.  The first summer I taught (the very first college course I taught!), I made two kinds of cupcakes for my students.  But I didn’t actually like the students that much (the cupcakes were DELICIOUS- margarita flavored (tequila-lime cupcake with salted lime frosting) and Irish car bomb flavored (Guiness cupcake, filled with whiskey-chocolate ganache, topped with Bailey’s frosting)), just baking.  And it was summer, so I had extra time.  Anyways.  These cookies were thrown together while I was making hashbrowns + eggs for

If I put some trinkets in a glass of lemon+sugar+water, it probably won't be as good a kitsch in ade as this one!

If I put some trinkets in a glass of lemon+sugar+water, it probably won’t be as good a kitsch in ade as this one!

Snickerdoodles are ridiculously straightforward: beat butter, sugar, eggs, add flour and leavening.  Pretty much all snickerdoodle recipes out there tell you to use cream of tartar+baking soda instead of baking powder, but I didn’t have any.  Whatever!  They still ended up delicious!  Form into balls and roll in cinnamon-sugar.

I should try this pick up line on husband while making these: will you be a sin o' mine, sugar?

I should try this pick up line on husband while making these: will you be a sin o’ mine, sugar?

We watched Clueless yesterday and I can't stop thinking about "rollin with the homies"

We watched Clueless yesterday and I can’t stop thinking about “rollin with the homies”

Bake for not too long while you eat breakfast!

Sometimes he likes to help out in the kitchen, but he never knows when I'll go BALListic on him (those are too close, damnit!)

Sometimes he likes to help out in the kitchen, but he never knows when I’ll go BALListic on him (those are too close, damnit!)

P1010827

These also cool nicely and pack well in tupperware.

Ridiculously easy snickerdoodles (adapted from the internet and cut in half from most recipes, makes about 2 dozen)

1 stick butter (1/2 c butter)

3/4 c sugar

1 egg

1 1/2 c flour

1/2 TB baking powder

1 tsp cinnamon

1 TB sugar

Beat the butter with the sugar until fluffy, then beat in the egg.  Add flour and baking powder and beat.  Form into balls.

Mix the sugar and cinnamon in a bowl.  Roll the snickerdoodle balls in the cinnamon sugar, then place about 1 inch apart on a baking sheet (they do spread, but only a little bit)

Bake at 400 for 10 minutes until just golden brown on the edges (you want crisp edges but soft and cakey middles).  Let cool.

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