admin

consigliato per te

  • in Recipes

    Spiced Rum Cake Mini Trifles

    These elegant mini trifles have big holiday flavor! Layers of rum-soaked cake and spiked vanilla bean custard are layered in small glasses and topped with fluffy whipped cream. 

    No matter what size your guest list is this year, it always helps to have recipes that can be made ahead. There’s so much to do even with a small dinner gathering – mains and sides to arrange on the buffet, glasses to fill, naughty little pugs to shoo out of the kitchen – it always helps to have a trick or two up your sleeve (and in the refrigerator).
    The components of this dessert can be made up to 3 days ahead and then assembled before serving. They are appropriately bold and rich for their small size. It’s like having the flavors of the holidays condensed into your own single serving. 

    The cake portion is studded with plumped dried fruit. Figs and apricots give it some heft, and even though it is rum-soaked I hesitate to call it ‘fruitcake’. It is not dense or tough, and it fluffs up when crumbled for the trifles. 

    Vanilla bean-rum custard is smooth and boozy, and just perfect with the cake. I think this dessert looks best serve in stemmed or footed glasses. It’s an elegant touch without being the least bit fussy.

    Whipped cream can be dolloped or piped on – whatever fits your time constraints and tools. Here I’ve used a large open star pastry tube.

    The cake portion of this recipe makes slightly more than you’ll need for the trifles. I used this as an opportunity to add an extra crumble on top of each dessert. A small sprig of rosemary will add a note of evergreen, but it’s completely optional and mostly just makes them look pretty. Serve these on a fancy tray and your guests are sure to feel special!

    Spiced Rum Cake Mini Trifles[Click for Printable Version]
    Yields about eight 4 oz. trifles
    Adapted from Christmas with Southern Living 2011Spiced rum cake
    1/2 cup (75 grams) chopped pitted dates
    1/2 cup (75 grams) golden raisins
    1/2 cup (75 grams) chopped figs
    1/2 cup (75 grams) chopped dried apricots
    1/2 cup (120 ml) orange juice
    1/2 cup (113 grams) butter, softened
    1/2 cup (90 grams) firmly packed light brown sugar
    3 large eggs
    1 1/4 cups (156 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup (75 grams) chopped pecans
    2 teaspoons orange zest
    1/2 cup (120 ml) spiced rumVanilla bean-rum custard
    1/2 cup (100 grams) granulated sugar
    3 tablespoons cornstarch
    2 1/4 cups whole milk
    1/2 teaspoon salt
    3 egg yolks
    3 tablespoons spiced rum
    1 tablespoon butter
    1 teaspoon vanilla bean pasteToppings
    1 1/4 cups heavy cream, whipped to stiff peaks
    8 rosemary sprigs, optionalCombine the dates, raisins, figs, and apricots in a medium bowl; pour orange juice over the fruit and stir to evenly coat. Cover and let stand at least 30 minutes.Coat the inside of an 8-inch square pan with flour-based cooking spray and set aside. Preheat oven to 325°F.In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy; gradually add sugar. Add eggs one at time, beating until well blended after each addition.In a separate bowl, combine flour, baking soda and salt. Mixing on low speed, gradually add flour to the butter mixture, scraping down sides and bottom of the bowl to make sure ingredients are well blended. Stir in pecans and orange zest.Drain the fruit mixture and discard orange juice. Fold fruit into the batter and spread evenly into the prepared pan. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.Let cake cool slightly in the pan; do not turn out. Poke holes in the cake with a wooden skewer while it is still warm. Pour rum evenly over cake, allowing it to seep into holes. Cool completely in the pan on wire rack, about 1 hour.Vanilla bean-rum custard
    Combine sugar, cornstarch, and salt in a large saucepan; whisk in milk. Cook over medium heat, whisking constantly, for about 7 minutes or until mixture comes to a boil. Boil for 1 minute while whisking.In a separate mixing bowl, break egg yolks with a whisk and beat until consistently smooth. Gradually stir about 1/4 of hot milk mixture into eggs; then add yolk mixture to remaining hot milk mixture, stirring constantly. Bring to a boil and cook for 3 minutes, or until well-thickened, whisking constantly.Remove from heat and stir in rum, butter and vanilla. Cover and chill 2 to 24 hours. Whisk custard smooth before assembling desserts.To assemble the trifles, coarsely crumble about 3/4 of the fruitcake in the pan (you will have leftover fruitcake). Layer a spoonful of custard in the bottom of 4 oz. glasses. crumbled fruitcake in the bottom of 4 oz. trifle glasses. Top with a layer of crumbled fruitcake. Repeat custard and fruitcake layering so that you have two layers of custard and two layers of cake in each glass. Place whipped cream in a piping bag fitted with a large star tip and pipe whipped on top of trifles; add a few cake crumbles on top just before serving, and rosemary sprigs if using.Make ahead: The cake, custard, and whipped cream can be made ahead and stored airtight in the refrigerator for up to three days. Stir custard well before layering in the glasses.link Spiced Rum Cake Mini Trifles By Heather Baird Published: Tuesday, December 15, 2020Tuesday, December 15, 2020Spiced Rum Cake Mini Trifles Recipe LEGGI TUTTO

  • in Recipes

    2020 Home Cook’s Holiday Gift Guide: Stocking Stuffers Under $25

    Some of the best kitchen gifts come in small packages!
    You may recognize some of these picks from our One Simply Terrific Thing column, a series devoted to our favorite small kitchen goods, tools, and ingredients. What better gifts can we recommend than those we’ve enthusiastically used ourselves? If we love it, we bet your loved one will, too.
    Not all of these will literally fit into a stocking, but at $25 and under each one is worth stashing somewhere nearby! LEGGI TUTTO

  • in Recipes

    Soft Caramel Candy

    Making classic, soft and chewy caramel candies to stuff into stockings, gift to loved ones near and far, or simply treat yourself is easier than you might imagine. You can make these sweet candy treats in about 30 minutes. Then all you need to do is let them cool and wrap!

    Working with sugar is simply a matter of preparation, focus, and instinct. Each time I’ve attempted to rush my caramel-making, I’ve found myself frustrated by either a runny or burnt caramel, or a runny caramel and a burnt me. We want none of that here.
    These caramels are my candy pride and joy. For me the “perfect” caramel is one that is not runny, yet one that isn’t too hard. A buttery flavor is a must and it can’t be grainy in the slightest. This recipe covers all of those bases, so you can see why I share it with pleasure.
    Because I’ve already beat myself over the head with candy-making frustration, I expect this recipe to be a walk in the candyland park for you. I’m going to equip you with the correct techniques and cues to ensure your candy-making is pleasurable and fun. Key tools to have on hand, visual alerts to pay attention to and things to avoid are all here.

    HOW TO MAKE CARAMEL CANDY
    Caramel is not a recipe one should approach without preparation. Everything, from the weather to the pot you use, plays a role in how successful you are at making caramel candy. Most importantly, you must relax. Rushing through making caramel candies is an exercise in frustration.
    Back when I was just a wee culinary student, I had a classical pastries instructor, Chef Bandula, who was a Certified Master Pastry Chef. Basically, he was in the upper echelon of pastry chefs in the world and I was lucky enough to be his student.
    The one piece of advice he gave me which I still carry to this day is: “If you don’t relax while you’re making caramel, you’re going to fail every time.” It’s advice that transcends the pastry shop.
    Don’t include the kids: While I’m generally a big believer of kids in the kitchen, that’s not the case when it comes to making the caramel. Sugar burns are terribly painful and not worth the risk. When it comes to wrapping the candy then it’s all hands on deck.
    Dry days are best. Avoid making caramel on extremely humid or rainy days because, as sugar cools, it evaporates moisture, once it’s finished doing so, it’ll turn right back around and start absorbing it again.
    Use a large pot: A larger pot is necessary is for safety’s sake. Once the cream and butter mixture is added to the boiling sugar the mixture will steam and bubble violently. A larger pot will decrease the risk of over-flowing the sugar in pot and burning you.
    Use a wooden spoon: A wooden spoon is the best tool to use when stirring in the cream. It won’t conduct the heat of the sugar and burn your hand. Also, never put your face or arm directly over the pot.
    Use corn syrup. Making caramel is all about chemistry. Two molecules of simple sugar are formed from a molecule of sucrose and a molecule of water. Invert sugar, such as corn syrup (also known as glucose) facilitates the formation of simple sugar, which also prevents our finished candies from becoming grainy after they set.
    Don’t seed the sugar: One tiny grain of sugar reintroduced to the boiling sugar mixture can re-crystallize or “seed” the entire batch. There’s nothing more disappointing than watching your pot of liquid sugar frost over like a winter’s pond.
    To avoid seeding use one of these two methods:
    Press a wet pastry brush against the side of the pot and allow the water to wash away the crystals.
    Cover the pot with a lid. The steam created as the water in the pot evaporates is usually enough to dissolve any rogue crystals.

    Stay put: Don’t walk away or busy yourself with anything else. Sugar cooks quickly at this point and can go from perfect to smoking in a matter of minutes.

    CANDY MAKING: SOFT-BALL STAGE VS. HARD-BALL STAGE
    If you plan to do any amount of candy-making, investing in a reliable candy thermometer is advised. The candy thermometer you select should be marked at 2-degree intervals because that’s the degree of separation between “caramel” and “burnt.”
    Thread stage: Sugar begins to hold its shape at 215°F (102°C)
    Soft-Ball stage: 240°F (115°C)
    Firm-Ball stage: 241-249°F (115-118°C)
    Hard-Ball stage: 250-260°F (122-127°C)
    Caramel stage: at 320°F (160°C) (Any hotter, the sugar will eventually explode.)
    For light colored and delicate, mellow caramel flavor, cook the sugar to 300°F.
    For darker more robust caramels, cook the sugar to 350°F.
    FLAVOR VARIATIONS FOR HOMEMADE CARAMEL CANDY
    Let your imagination be your guide when it comes to flavoring caramel candies. You can use extracts, flavor the cream, use liqueurs or simply finish them with salt.
    Extracts: Replace the vanilla in this recipe with any of the extracts below.
    Maple
    Run
    Cinnamon
    Coconut
    Steep: You can flavor the cream by steeping it with leaves or spices before straining it and adding it to the caramel.
    Lavender
    Rose petals
    Tea leaves
    Coffee
    Boozy: Add liqueurs to the cream before heating it.
    Grand Marnier
    Bourbon
    Brandy
    Cognac

    HELPFUL TIDBITS FOR CUTTING CARAMEL CANDY
    Let your caramel cool for at least 3 hours on the countertop. Caramel that’s too soft won’t hold its shape and will only frustrate you in your attempts to wrap it.
    A marble pastry board isn’t essential but if you have one they work great. I find it keeps the caramels cool and they stick less to marble than they do to other surfaces.
    A long, sharp knife is essential to cutting caramels.
    Butter the caramel cutting surface before you get started and butter the knife blade between each cut.
    Use a ruler to guide your sizes when cutting so they fit into the wrappers.
    If, after 3 hours of cooling, your caramel is too soft to cut, it may be the result of too much humidity in the air or not having cooked it to the proper temperature. Just repurpose it and use it as a caramel sauce.
    If the caramel is too hard, it was cooked to too high a temperature during the final boil. You can melt it over a double-boiled or in hot milk to make a caramel drink or sauce.
    HOW TO WRAP HOMEMADE CARAMEL CANDY
    Wrapping the candies is fairly simple once you’ve gotten the hang of the twist. Use pre-cut squares that are labeled “twisting wax paper.” These hold the twist in the paper without the need for twist ties or ribbon.
    Place the caramel in the middle of the long side of the wrapper and roll it up. Hold the candy and use the fleshy part of your thumb to hold one end of the wrapper while you twist with the other hand. Repeat this process on the other loose end.
    HOW TO STORE HOMEMADE CARAMEL
    I store my wrapped caramel candies in a glass jar with a tight-fitting lid (or a lid that clamps). If you have any of those silica packets (they usually come in packages of jerky or nori or in shoe boxes), throw one of those into the jar as well. The air-tight, moisture-free environment will prevent the candies from growing too soft or too hard.
    Store the jar in a cool, dark pantry for 3 weeks at room temperature.

    HOW TO FREEZE SOFT CARAMEL CANDY
    To freeze the wrapped caramel candies, just transfer them to a freezer storage bag and keep them in the freezer for 3 months. Thaw at room temperature before enjoying.
    MORE CANDY RECIPES LEGGI TUTTO

  • in Recipes

    Frosted Animal Cookies for Christmas

    These cookies were inspired by a nostalgic childhood treat – Frosted Animal Cookies! This version gives shortbread a holiday makeover in red, green, and white with lots of sprinkles on top.

    These cookies were the result of a happy accident. I ordered a set of cookie cutters (these) for a client project, and when they arrived they were much smaller than I expected! I love miniatures of all kinds, and these cutters were too adorable for words. If you look closely, they are all dog shapes – although the dachshund could pass for a seal which is one of the original Keebler Animal Cookie shapes – ha!

    I instantly knew these cutters were destined to stamp out shortbread shapes for a version of animal cookies all dressed in holiday colors!

    Because the cutters are so small, one batch of dough makes many, many cookies! It’s definitely an intense session of stamping and re-rolling dough, but it goes pretty fast. And the beauty of the icing is that there’s not a lot of fussy detail – it’s simply icing and sprinkles.

    I divided the assorted shapes into three batches and decorated each batch of shapes a different color. I think they look really festive!

    These don’t have to be dog shapes, of course, but if you’re like me and love doggos, or have friends that are dog owners, then bags of these would make fun gifts for them! If you’re more interested in the traditional circus animal shapes, you can find those cutters here.

    These are so buttery which is the hallmark of any good shortbread, and the royal icing gives them just the right amount of sweetness. They are so adorably mini, it makes eating handfuls a totally reasonable thing to do!
    Frosted Animal Cookies for Christmas[Click for Printable Version]
    Yields 8+ dozenSmall animal cookie cutters are required for this recipe. See blog post for sources.Shortbread
    4 cups all-purpose flour
    1/2 teaspoon salt
    2 cups unsalted butter, room temperature
    1 teaspoon lemon zest
    1 cup confectioners’ sugar
    2 teaspoons vanilla extractPreheat oven to 350°F. Line two baking sheets with baking parchment paper.Sift flour and salt into a bowl; set aside. In the bowl of an electric mixer or in a medium bowl with a hand mixer, beat butter and lemon zest on medium low speed until smooth and creamy. Gradually add sugar and beat until smooth, about two minutes. Beat in vanilla extract. On low speed, gradually add flour mixture, gently stirring just until incorporated. Flatten the dough out into a disk shape and wrap in plastic wrap. Chill until firm, about 1 hour.Roll out the dough to 1/4-inch thickness on a lightly floured surface. Cut out animal shapes with lightly floured cookie cutters, and place on the prepared baking sheets. Refrigerate for 15 minutes so the dough will firm and cookies will maintain their shape when baked. Bake cut-outs for 7-9 minutes or until lightly browned on the bottoms but still pale on top. Cool thoroughly on wire racks before frosting.Royal icing
    4 cups confectioners’ sugar, sifted
    3 tablespoons meringue powder
    1/2 cup warm water, plus more for thinning
    1/2 teaspoon clear vanilla extract
    green gel food color
    red gel food colorRed, white, and green nonpareil mixIn the bowl of an electric mixer fitted with a whisk attachment, stir the confectioner’s sugar and meringue powder on low speed until combined. Add the water and beat on medium high speed until very stiff peaks form, about 5 to 7 minutes. Add flavoring and beat on low until combined; divide into three bowls and tint one portion of icing with the green gel food color; tint another portion red; leave the third portion white. Bring each to flood consistency.Flood Consistency: Stir drops of water into each bowl until the icing is thinned but still has the consistency of a thick milkshake, this is called flood consistency. To make sure the consistency is correct, drag a spoon through the center of the icing in a straight line, creating an indentation. When the icing is of perfect flood consistency, the indentation should completely disappear in 10 seconds. If it disappears too quickly, then the icing is too thin and will not dry properly. The indentation should disappear as close to the 10 second mark as possible. It is much harder to thicken the icing after it has been thinned than to make thick icing thinner, so take your time and add water drops a few at a time.Place a #2 round decorator piping tip into the bottom of a small piping bag; snip off plastic on the end of the piping bag. Fill piping bag with green icing and seal the open end with a rubber band. Repeat steps with the red and white icing. Stand each piping bag in a tall glass with a moist paper towel in the bottom to prevent the icing from drying out and the tip from clogging.Pour nonpareils in a small container and have them close to hand. Divide cookies into three batches of assorted shapes on large parchment-lined baking pans. Pipe one batch of the cookies with the green icing, stopping to sprinkle on nonpareils immediately after piping each cookie. Pipe the second batch with the red icing and sprinkles, repeat steps with the white icing.Allow the cookies to dry for 4 hours or overnight. When cookies are dry, package assorted shapes and colors of cookies in cellophane bags and tie with festive ribbon. Or, keep them in airtight containers.

    [embedded content]
    link Frosted Animal Cookies for Christmas By Heather Baird Published: Monday, December 14, 2020Monday, December 14, 2020Frosted Animal Cookies Recipe LEGGI TUTTO

  • in Recipes

    Gluten Free Cinnamon Rolls

    There’s nothing quite like a soft, tender cinnamon roll filled with gooey cinnamon sugar and topped with cream cheese frosting. This gluten free version uses both yeast and baking powder to create a roll everyone will love. Continue reading “Gluten Free Cinnamon Rolls” » LEGGI TUTTO

  • in Recipes

    Toasted Hazelnut Fudge

    Toasted Hazelnut Fudge is rich and creamy with the addition of chocolate-hazelnut spread in the mix, and hazelnuts give it craveable crunch!

    I can’t believe we’re already halfway to Christmas Day, and there are still so many things on my to-do list! At least I can cross off the yearly batch of fudge. The season just wouldn’t be the same without it. It’s one of the most giftable confections, and because of its richness, one pan can be divided to make many gifts. 

    This is a condensed milk fudge, which is one of the quickest versions of fudge to make. You’ll simply stir all the ingredients together in a saucepan over heat until smooth, and then pour it into a pan. Just a quick chill will firm it up and it will be ready to enjoy in no time!

    For the best flavor, make sure those hazelnuts are toasted! It only takes about 8 minutes in a 350°F preheated oven. When they come out, rub them gently in a tea towel to remove most of their skins. 

    This fudge is absolutely decadent! It’s so smooth but holds its shape well at room temperature. It is absolutely perfect as written, but a little flake sea salt on top never hurt anything.

    Toasted Hazelnut Fudge[Click for Printable Version]
    Yields 32 pieces
    Adapted from Christmas with Southern Living 20111 tablespoon butter, softened, for the pan
    14oz. (1 can, 397 grams) can sweetened condensed milk
    11.5 oz. (1 package, 326 grams) semisweet chocolate morsels
    1/2 cup (108 grams) chocolate-hazelnut spread
    1 cup (150 grams) chopped toasted hazelnuts, divided
    1 teaspoon vanilla extractGrease the bottom of an 8-inch square or comparable sized pan with butter. Line the bottom and sides of the pan with aluminum foil, allowing 2 to 3 inches of foil to extend over sides. Butter the foil and set aside.Combine sweetened condensed milk, chocolate morsels, and hazelnut spread in a large saucepan. Cook over medium heat and stir until melted and smooth, about 8 minutes. Remove from heat and stir in 3/4 cup of the hazelnuts, the vanilla, and salt. Spoon fudge into prepared pan and quickly spread out evenly with a spatula. Sprinkle the top of the fudge with the remaining hazelnuts while it is still soft. 
    Cover and chill one hour until firm. Using foil sides as handles, lift from the pan. Peel away the foil and cut fudge into small squares. Store the candy covered in the refrigerator and it will keep for up to one week.

    link Toasted Hazelnut Fudge By Heather Baird Published: Sunday, December 13, 2020Sunday, December 13, 2020Toasted Hazelnut Fudge Recipe LEGGI TUTTO

  • in Recipes

    Brown Sugar Snickerdoodle Cookies

    These brown sugar snickerdoodle cookies are crackled with cinnamon-sugar on the outside and chewy-soft on the inside. This recipe does not use cream of tartar, but adds cornstarch for extra tenderness.

    Photography Credit: Sally Vargas

    Featured in 12 Easy Recipes for New Cooks

    While people argue about where the name “Snickerdoodle” comes from, few people who love them waste time with words. Here is a cookie with a following!
    Tender and crisp, plain and aromatic, sweet with a dash of salt, the Snickerdoodle has made quite a place for itself in the canon of cookies. But as loyal as its fans are, it’s not the easiest cookie to find on bakery shelves.
    Video! How to Make Brown Sugar Snickerdoodles

    What is a Snickerdoodle?
    A Snickerdoodle cookie has two signature characteristics:
    An exterior of cinnamon sugar, cracked on top
    A perfect textural balance of crunchy and pliable
    With other cookies born from the same method (creaming), getting just the right texture can feel like an impossible journey with way too many cookies to eat along the way.
    Snickerdoodles, on the other hand, have a built-in fail-proof ingredient, saving them from the place where cookies that aren’t “just right” go. Cornstarch.

    Why Cornstarch is Important for Snickerdoodles
    It’s simple and yet extraordinary: cornstarch absorbs moisture and binds the dough like flour but has no gluten. Gluten is a protein in wheat flour that creates a “toughness” in many baked goods. “Do not over mix” is an instruction based on this property.
    In Snickerdoodle dough, cornstarch is what makes those edges light as air, but provide a middle you can sink your teeth into.
    Snickerdoodle Cookies Demand the Best Ingredients
    This is not a puffy cookie, it spreads a lot. It’s simple, meaning there are few ingredients. Please use the most delicious butter you can find.
    Organic cinnamon will also make a huge difference. If you can get your hands on true Ceylon cinnamon, Snickerdoodle cookies all over the land, and I, salute you.

    From the editors of Simply Recipes

    Want Crispy Snickerdoodles?
    If you love crispy, chewy snickerdoodles, press your snickerdoodles to about 1/8 inch thick before baking. You’re welcome!
    Light or Dark Brown Sugar?
    We prefer light brown sugar for this recipe. This adds a touch of caramel flavor, chewiness to the cookie, and a light brown color.
    You can definitely use dark brown sugar, but know that it will give your cookies a stronger brown sugar flavor and make a darker cookie.
    How to Store & Freeze Snickerdoodles
    Store the cooled snickerdoodles in an airtight container at room temperature for up to 3 days. Freeze the baked cookies, tightly wrapped, up to 1 month.
    You can also freeze the unbaked dough for up to 3 months: form into balls (don’t roll in the cinnamon sugar), lay on a parchment-lined sheet, and freeze. Once firm, slip into a zip-top freezer bag. To bake, let thaw 30 minutes on counter as the oven heats. Roll in cinnamon sugar, place on baking sheets, and bake (it may take slightly longer than directed in the recipe).
    More Classic Cookie Recipes!

    Updated December 12, 2020 : We added a new video to this recipe to help you make the best snickerdoodles ever. We also re-tested and updated the recipe with a few minor changes.

    Brown Sugar Snickerdoodle Cookies Recipe

    It’s important that all your ingredients be room temperature when making the cookie dough.
    Recipe is easily doubled.

    Ingredients
    4 tablespoons (1 stick) unsalted butter
    1/3 cup light brown sugar
    1/3 cup white granulated sugar
    1/4 teaspoon kosher salt
    1 large eggs
    1 cups all-purpose flour
    1 tablespoon cornstarch
    1/4 teaspoon baking soda
    For the Cinnamon-Sugar Mixture:
    1/4 cup sugar
    1 1/2 tablespoons ground cinnamon

    Method

    1 Preheat your oven to 350°F.
    2 Begin the cookie dough: In the bowl of a stand mixer with a paddle attachment, or with hand mixers, beat the butter until it’s soft, smooth, and light. Scrape down the bowl, add both of the sugars to the beaten butter, and mix until they are fully incorporated and lighter in color.
    Beat in the salt followed by the egg. Mix until the batter looks uniform.
    3 Add the flour to the dough: In a medium bowl, sift together the flour, cornstarch and baking soda. In three additions, beat this slowly into the butter-egg mixture until you see a few dry streaks remaining. Switch to a stiff spatula and gently mix the cookie dough until no more dry flour remains.

    4 Shape the cookies: Thoroughly whisk together the cinnamon-sugar mixture. Form balls of dough with a medium-sized cookie scoop or a tablespoon measure and plop them in cinnamon-sugar, swirling to coat.
    5 Slightly flatten dough balls on lined cookie sheets: On a parchment-lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly (to about 1/2- to 3/4-inch thick) using the bottom of a glass, and sprinkle a little more cinnamon sugar over the flattened surface.
    6 Bake: Put into the 350°F oven. Bake for 7 minutes, rotate the pan, and bake for another 5 to 7 minutes longer (12 to 14 minutes total), until the edges of the cookies look golden and the tops are crackled but still pale.
    7 Cool: Cool on the baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Shuna Lydon
    Pastry chef Shuna Fish Lydon has worked in such notable kitchens as Gramercy Tavern and Verbena in Manhattan, The French Laundry and Bouchon in Yountville, California, and Citizen Cake and Aziza in San Francisco. Shuna’s writing can be found on her highly acclaimed food blog Eggbeater. Shuna is now based in New York City.
    More from Shuna LEGGI TUTTO

  • in Recipes

    5 Comfort Food Dinners to Serve Family Style

    This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, an Army wife, and a Simply Recipes recipe tester and developer!
    Family-style dining and meals are best served during busy holiday months. Not only do they take the burden of extensive prep off of me, but they’re also a no-frills option that allows for buffet-style (AKA serve yourself) dining. I just set the dish out on the table and everyone digs in.
    This week I’m focusing on some family favorites and comfort food. We are talking pot pies, a hamburger skillet (think hamburger helper but better because it’s made from scratch), ginger pork bowls, and vegan sloppy joes.
    Make these meals and watch your family dig in! LEGGI TUTTO