Snickerdoodles with a Twist

What is a snickerdoodle?

Old-fashioned snickerdoodles are chewy sugar cookies coated in a cinnamon-sugar mixture. The batter is basic and easy to make.There is a difference between a sugar cookie and a snickerdoodle. They share the same basic ingredients – flour, butter, sugar, eggs, and vanilla. However, there is one distinctive ingredient that a snickerdoodle has that a sugar cookie doesn’t, and that is cream of tartar.

The addition of 5 spice powder to the cookie batter elevates the taste to a whole new level. 5 spice powder gives the cookies a hint of licorice-like flavor due to star anise, with sweet and warm flavors from the cinnamon and fennel. Note using the spice does not overpower the cookie taste.

My new favorite cookie of 2o19

5 Spice Snickerdoodle
Recipes makes about 32 cookies depending on the size of your dough balls. The cookies have a crunchy outside and cakey like inside. 
Holiday recipe options include: Using green or pink sanding sugars following same directions as listed below.  

Ingredients:

• 2- 1/4 cups all-purpose flour
• 1- 1/2 teaspoons cream of tartar
• 1 teaspoon five-spice powder 
• 1 teaspoon ground Saigon cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1- 1/2 sticks (12 tablespoons) butter, at room temperature
• 1 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract 
• 3/4 cup red, pink or green sanding sugar (available in baking section Michaels or JoAnn Fabric) or as crystal sugars (grocery store) 

Directions: 

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees. Whisk the flour, cream of tartar, 1/2 teaspoon each five-spice powder and cinnamon, the baking soda and salt in a medium bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time until combined. Beat in the vanilla, then reduce the speed to low and beat in the flour mixture until combined.
• Place dough in freezer for 20 minutes for easier handling when rolling into balls. 
• Mix the red sanding sugar and the remaining 1/2 teaspoon each five-spice powder and cinnamon in a small bowl. Roll the dough into balls (about 2 tablespoons each), then roll them in the red sugar mixture. Arrange 3 inches apart on 2 unlined baking sheets.
• Bake, switching the pans halfway through, until the cookies spread, crackle in the centers and are lightly golden around the edges, 9 for larger cookies, 8 minutes for smaller ones. Do not over bake. Let cool 10 minutes on the baking sheet, then remove to a wire cooling rack. 
  
  

Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie. If you want to make snickerdoodles without cream of tartar, you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder. 

Five Spice Powder is a seasoning blend of ground spices, appearing as a dry brown powder. In Chinese cuisine, it is most often used to flavor braised or roasted meat, fish, and poultry dishes, and may be included in marinades and rubs. The seasoning is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.

Apple Sweet Potato Quinoa Salad

Taking a break from cookie making 

and serving up a healthy dish of Apple Sweet Potato Quinoa Salad.

It's the perfect vegetarian side dish for dinner or a holiday meal. Recipe serves 6 and is from 
cookingonthefrontburner.com  
The roasted sweet potatoes and crispy apples are married with a Maple Vinaigrette that will tantalize your taste buds! There is just something about roasting veggies with the caramelizing that provides great taste bringing the recipe to a new level. It's absolutely delicious-and it did pass the taste test from my vegetarian daughter:)

Cooking Tips: The recipe does require some advance planning so be sure to carefully check the ingredient list. The pecans can be toasted ahead as well as making the maple vinaigrette. Refrigerate vinaigrette dressing and shake right before serving. 

Apple Sweet Potato Quinoa Salad
Ingredients:

• 2 cups sweet potatoes, peeled and diced into 1/4 inch pieces
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon Saigon cinnamon  
• 1 Granny Smith or Honey Crisp Apple, cored and diced 1/2 inch pieces
• 1 cup dried cranberries
• 1 cup quinoa (uncooked)
• 2 cups apple cider (or juice)
• 2 tablespoons minced red onion
• 1/2 cup chopped pecans, roasted
• 2 tablespoons maple syrup
• 1 teaspoon minced shallot
• 1 teaspoon Dijon mustard
• 1/4 teaspoon apple pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon apple cider vinegar
• 3 tablespoons olive oil

Directions: 

• Preheat oven to 400 degrees
• In a bowl toss the sweet potatoes with 1 tablespoon olive oil and maple syrup. Spread out onto a rimmed cookie sheet lined with parchment paper or a silicone pad. Sprinkle with cinnamon. Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft
• Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cover and cook about 15 minutes (toss your cranberries near the end of the cooking time).
• In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, diced apples, red onion and toss well.
• In a blender combine the maple syrup, shallot, Dijon mustard, apple pie spice, vinegar and a bit of salt and pepper to taste Slowly add in the olive oil and mix well.
• Pour vinaigrette over salad mixture. Use only enough to moisten the salad. There will be a little left over. Since quinoa absorbs liquid, use remaining vinaigrette the next day for leftovers. 
• Top with the roasted pecans.  
  
  Quinoa is a good gluten-free source of protein, iron, and fiber. It is a quick and flavorful way to get in a serving of whole grains. About the size of couscous pellets, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.
  
  There are three main types of quinoa: white, red and black. Quinoa's mild taste and rich texture make it perfect for different kinds of dishes. It can also be eaten on its own as a side dish with a bit of butter or oil and seasonings.

Talk Before Text

Lisa Cassman wrote "Talk Before Text" so people could be intentional about their communication with God as well as their loved ones through prayer. It encourages readers to slow down with the busyness of their lives and get back into the habit of talking to God and communicating with family and friends, talking about what and who needs our prayers instead of texting. The guide serves a reminder to pray for those who we say we will pray for.

Cassman hopes people will use this reflective journaling guide to help readers pray daily on a wide variety of issues—from praying for our country, churches, schools, and towns, to your friends and family. She advocates for better communication through spiritual wellness. The author feels today individuals are spending more time than ever connected to devices: phones, computers, and the television. But interacting via screens too often means less face-to-face interaction which can have a detrimental impact on interpersonal relationships as well as personal and spiritual wellness. “We need to get back to that communication.”

The guide provides specific ways to improve communicating with family and friends through reflective prayer and journaling experiences. It includes over 70 specific prayers that cover a wide range of people we interact with as well as those we might not have met but need our prayers making life more meaningful. Use of this journaling guide also serves an opportunity to reflect on one's own prayer practices.

"Talk Before Text" is intended for the reader to write in and pen their thoughts. The journaling guide format is easy to use. There's flexibility on the readers' part which prayer to choose for the day, e.g. grandchildren, justice system, humility, athletes. Each section starts with a bible verse specific for the intended type of prayer, followed by a question pertinent to the bible verse. Readers are encouraged to reflect on the chosen bible verse of the day followed by a reminder to give thanks for the Lord's blessing.

Lisa Cassman is an author, a licensed minister, Christian counselor, marriage officiant, and motivational speaker for women, She has written two books about marital relationships and speaks at conferences, churches, workshops and seminars. A Minnesota native, living in the Brainerd area she has more than 20 years experience counseling children and families in the church, as well as working with sexual abuse and domestic violence victims at a crisis center. In addition, Cassman also is an owner of a spa and salon in the Brainerd, Minnesota. Cassman is passionate about seeing people experience God's love and freedom in His precepts. “Talk Before Text” is her fourth published book, after writing titles on marriage, personal growth and poetry. Her previous books include "The Light in Your Eyes" "The Road Less Traveled" and "Finding the Beautiful You."

Her books can be purchased through Amazon and are available locally at Crossing Arts Alliance and Northland Arboretum, Brainerd Minnesota. Visit Cassman's website to learn more about her books, and contact information. www.lisacassman.com

Holiday Baking

Gingerbread Muffins
TIME FOR A MUFFIN BREAK
Add your favorite cup of Joe or tea, you're refueled and ready to go for the holiday countdown on your list.

Gingerbread Muffins
Cook's Notes: A moist, flavorful muffin that bursts with holiday spice, a hint of lemon to make a hearty winter breakfast treat.
Muffin Ingredients:

• 2 cups all purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp ground ginger
• 1 tsp. Saigon cinnamon or 2 tsp. ground cinnamon
• 1/4 tsp. allspice
• Dash ground cloves
• 1 tsp. grated lemon peel
• 1/4 tsp. nutmeg
• 1/2 cup butter, room temperature
• 3/4 cup light brown sugar
• 2 large eggs
• 1/2 cup molasses, unsulphured-mild flavor
• 1 cup buttermilk

Topping options: 1/4 cup sugar mixed with 1 tsp. cinnamon or Sprinkles (crystallized sugar found in baking section at Michaels) 

Directions:

• Preheat oven to 350 degrees.
• Stir together the flour, baking soda, salt, grated lemon and spices in a small bowl. Set aside.
• Cream the butter and sugar until fluffy.
• Add in the eggs one at a time, beating in between.
• Beat in the molasses.
• Add the flour mixture to the creamed butter and sugar alternately with the buttermilk, beginning and ending with the dry ingredients. Don't over beat.
• Spoon the batter into 12 muffin cups, lightly greased or lined with muffin papers.
• Sprinkle with a little cinnamon mixed with sugar on top of each muffin before baking or use a product from Wilton called Sprinkles.
• Bake for about 16- 18 minutes until a toothpick comes out clean. Add a few more Sprinkles while warm.
• Cool for a few minutes in the pan and then turn out onto a wire rack to finish cooling.

and don't forget to leave your shoes out tonight for 
December 6 St. Nicholas Day 

Just One More Cookie Please

Dust Pan Cookies
Cook's Notes: I am not sure of the "why" but of all the food posts I  have done in past 11 years this one remains the most popular when looking at statistics count. It has tons of   possibilities making your favorite cookie recipe with a brand new dustpan as your creative gift bag. There is a printable poem to run off using the link below.
https://sockfairies.blogspot.com/2015/11/dustpan-cookies.html

And this was my favorite cookie from 2018 Chocolate Crinkle Cookies

https://sockfairies.blogspot.com/2015/11/dustpan-cookies.html

It's official...We have the keys! Christmas came early. We have a house in AZ.

Note Christmas decorations abound even in the desert 

with creative Christmas cactus decorating. 

And Let the Holiday Baking Begin

Seems like we just flew to the next holiday season. Start  your week with some holiday baking ideas from Ever Ready just in time for NATIONAL COOKIE DAY DECEMBER 4

Snowball Crinkle Cookies

Cook's notes: The silver tray came from the Dollar Store and garnished with a holiday sprig from my Christmas decorations. Recipe adapted from Cuisine Holiday Parties and makes 1 dozen large cookies or 15-18 small cookies.

Ingredients:

• 1-1/2 cups each flour and granulated sugar
• 1-1/2 tsp. baking powder
• ½ tsp. salt
• 2/3 cup unsweetened cocoa powder
• ½ cup or 1 stick melted butter
• 2 large eggs
• 2 tsp. instant espresso powder mixed with 4 TB. hot water
• 1 tsp. vanilla extract
• 2/3 cup each semisweet chocolate chips and dried cherries
• 1-1/2 cups powdered sugar

Directions:

• Combine flour, sugar, baking powder and salt in a bowl. Set aside.
• In a small bowl whisk together cocoa and melted butter until smooth. Whisk in eggs, espresso powder mixture and vanilla. Stir cocoa mixture into flour mixture just until combined.
• Fold chocolate chips and cherries into dough until evenly distributed.
• Chill dough in freezer for 45 minutes for easier handling.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Scoop dough out and roll into 2 inch balls for large cookies or 1-1/2 inch balls for smaller cookies.
• Roll balls in powdered sugar and transfer to baking sheet.
• Bake cookies 11-12 minutes until cracked yet still soft, being careful not to over bake.

White Chocolate Macadamia Nut Cookies
Cook's Notes: The ultimate white chocolate macadamia cookie baked to soft chewy perfection. The added crunch of nuts and toasted coconut-makes for one delicious cookie treat. These cookies taste much like the cookies from Subway.
Cooking Tip-Keep dough chilled between batches.
The serving tray another holiday find from The Dollar Tree.
Ingredients:

• 2-1/3 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 sticks butter softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1-1/2 cups white chocolate chips
• 1 cup toasted coconut
• 3/4 cup chopped macadamia nuts, pistachios or almonds

Directions:

• In a medium bowl, mix together the flour, baking soda and salt (I used a whisk for this step), set aside.
• Cream the butter and sugars together with a mixer (stand or hand-held). Add the eggs, and vanilla and mix well until just combined.
• Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
• Stir in the white chocolate chips, toasted coconut and macadamia nuts.
• Cover the bowl with plastic wrap and chill dough for about 45 minutes.
• Preheat oven to 375 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
• Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
  

Sheet Pan Chicken Fajitas Nachos

Game Day Eats
Imagine your two of your favorite snacks rolled into one. Easy chicken fajitas served as nachos folded into flour tortillas then topped with melted cheese! Serve as game day eats or a light lunch. Customize with toppings (condiments) and spice level of salsa.  

Recipe adapted from closetcooking.com  and serves 6.
Sheet Pan Chicken Fajitas

• 1 pound chicken breasts, boneless and skinless, diced in bite sized pieces.
• 1-1/2 cups mini sweet peppers, red and yellow
• 1-1/2 cups red onion slices 
• 1-1/2 tablespoons dry fajitas seasoning mix
•  2 tablespoons oil

For the Fajitas:

• 12 small (6 inch) flour tortillas, warmed
• 1 cup pico de gallo or chunky salsa 
• 1 cup prepared guacamole 
• 1-1/2 cups cheddar cheese (or Monterey jack), shredded
• 1/4 cup sour cream
• Optional 2 tablespoons cilantro, chopped
• 1 lime, sliced

For the nachos:

• 12 ounces tortilla chips
• 1 lime, sliced

Directions:

• Toss the chicken,  peppers and onion with fajita seasoning. In a fry pan heat oil and saute on medium low heat covered 15 -20 minutes until chicken is cooked. Stir occasionally. Drain mixture in a colander.
• Preheat oven to 400 degrees.  
• Spread crushed tortilla chips over the baking sheet, top with the chicken, peppers and onion mixtures followed by the cheese.

• Bake until cheese has melted, about 4-5 minutes.
• Place in a warmed flour tortilla topped with pico de gallo or salsa, guacamole, sour cream and cilantro.

ENJOY!