18. 08. 2013

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Red Velvet Snickerdoodles from TheBakingRobot.com

Snickerdoodles are the best cookie. Is there anything they can’t do? Let’s check out the list:

- taste good
- look good
- smell good
- feel good
- hear good?

Okay, okay, we’ll stop there. But I really do think snickerdoodles are the best. Not only are they super easy and fast to whip up and bake, but they have the fluffiest! the chewiest! with a slight crunchiest! texture. And that cinnamon sugar coating? Ugh, I can’t even start talking about that without writing a short book titled “Cinnamon Sugar Coating on Snickerdoodle Cookies and Why It Can Help Change Your Life.” (Which you can find on Amazon any day now probably.)

Red Velvet Snickerdoodles from TheBakingRobot.com

You’ve got it, right? Snickerdoodles can’t be beat. But we can make them a little better.

Cue flashing lights and techno music! The words “RED VELVET-IZE TIME” flashes before your eyes and suddenly the world starts to smell the chocolate!

…Or did that only just happen to me? Maybe my computer brain is malfunctioning.

Red Velvet Snickerdoodles from TheBakingRobot.com

Anyway! When it comes to changing the taste of a snickerdoodle cookie, I don’t like to mess with too much because it’s important to keep that same fluffy consistency. That’s why I love using red velvet bakery emulsion so much – I honestly just use it like it’s vanilla extract. It gives the dough flavor and red coloring at the same time. Add a little cocoa powder and bam! You are now the most popular robot in the neighborhood.  Or human. Whatever you prefer.

Red Velvet Snickerdoodles from TheBakingRobot.com

PS! If you just want regular red velvet cookies, leave off the cinnamon sugar coating. They’ll look something like this:

Red Velvet Snickerdoodles from TheBakingRobot.com

Red Velvet Snickerdoodles
makes 5 dozen (feel free to halve this recipe, but I promise even 5 dozen won’t be around for long)
adapted from Coffee Snickerdoodles

1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
1-1/2 cups granulated sugar + 3 tbsp for coating
2 eggs
2 tsp red velvet bakery emulsion (I purchased mine from LorAnn Oils)
2 cups all-purpose flour
3/4 cup cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tsp ground cinnamon

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. In a large bowl, cream together butter, shortening, and 1-1/2 cups sugar together until light and fluffy. Add eggs, one at a time, and then stir in red velvet bakery emulsion.

3. In a separate medium-sized bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, and salt. Add this to the butter mixture, stirring until just combined.

4. In a small bowl, combine cinnamon and the remaining 3 tablespoons sugar. Roll dough into one tablespoon-sized balls and coat in cinnamon sugar. Place on cookie sheet 1-1/2 inches apart. Bake for 8-10 minutes or just until the cookies have set. (Don’t let the tops get too crackly.) Move to a wire rack and let cool slightly.

24. 03. 2013

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Snickerdoodle Cake Pops

I’m suffering some pretty major baking guilt right now. This inevitably happens every Sunday night, because…

Snickerdoodle Cake Pops

On Wednesday: “Look! I have 37 pages of furiously scribbled notes detailing intricate baking ideas! I’m so excited for the weekend! Beep boop beep beep!”

On Thursday: “I’m gonna bake like NINETEEN DESSERTS this weekend, try and stop me! It’s gonna be wild! Yay sugar!”

On Friday: “Ehhh, well, I still have Saturday and Sunday, it can’t hurt to watch 7 hours of Ghost Hunters International instead of baking.”

On Saturday: “You mean I have to go to the GROCERY STORE? But it’s Saturday! Pass.”

On Sunday: “OMG OMG OMG I have to make a post today why didn’t I bake this weekend oh looks here’s a cake mix LET’S MAKE SOMETHING WITH IT.”

Snickerdoodle Cake Pops

But hey, look what we got out of it! Some seriously awesome (and adorable!) cake pops! Look, humans, these couldn’t be easier to make. You don’t even have to use candy coating! Just roll them in cinnamon sugar! And if you’re even too lazy for cake pops, leave out the lollipop sticks and make cake balls instead!

Snickerdoodle Cake Pops

Overall, I guess it’s been a pretty productive weekend. I mean, how many robots can say they’ve seen every GHI episode?

Well, one at least. And it’s serving you cake pops.

Snickerdoodle Cake Pops

Snickerdoodle Cake Pops
makes about 3 dozen cake balls, depending on size

yellow cake mix, baked according to box instructions
canned vanilla frosting
3/4 cup granulated sugar
3 tbsp ground cinnamon
lollipop sticks (optional)

1. Once cake has cooled, crumble it into fine pieces in a large bowl. Add 2-3 spoonfuls (I used 2) of frosting, incorporating it into the cake using your fingers. Once the frosting is evenly distributed, use a cookie scooper to make evenly sized portions. Roll and shape the cake into balls.

2. In a small bowl, combine sugar and cinnamon. Coat the cake balls in the cinnamon sugar mixture. Serve as is, or add lollipop sticks to make cake pops!

22. 12. 2012

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I haven’t been much in the holiday spirit, if you can’t tell, what with all the pink lemonade and Goldfish ingredients. It just hasn’t felt like Christmas to me. And I blame the cats.

Because of the two hyperactive and nosy cats, it’s not possible to put up a Christmas tree. I wish I could give you photos of eggnogy and nutmegy desserts with those tree lights creating a colorful bokeh effect in the background. But I can’t. I don’t have a tree, or tree lights, or eggnogy and nutmegy desserts. I have cats.

I do have some spicy chocolate whoopie pies for you, too, if you can ever find it in your human heart to forgive me. Go ahead, take a look.

What? You can’t open your chest like a compartment and pull out your heart? That’s so weird. I learn something new about humans everyday.

I used the leftover frosting from the Black Cherry Walnut Cupcakes for my filling and it complimented the whoopie pies perfectly. Of course, that frosting compliments everything perfectly. Even steak and potatoes, probably.

Mexican Chocolate Whoopie Pies
from Piccante Dolce

1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar, packed
1 tsp baking powder
3/4 tsp salt
1-1/2 tsp ground cinnamon
1 tsp chili powder
1 tsp vanilla extract
1 egg
1/2 cup cocoa powder
2-1/3 cups all-purpose flour
1 cup buttermilk

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or Silpat!).

2. In a large bowl, cream together butter and brown sugar. Stir in baking powder, salt, cinnamon, chili powder, and vanilla. Add egg, mixing until combined. Stir in cocoa.

3. Add half of the flour to the mixture, then stir in the buttermilk. Add the remaining flour, mixing until just combined.

4. Scoop tablespoon-sized balls of dough onto the cookie sheet, about 1-1/2 inches apart. Bake for 12-15 minutes, or until the tops spring back when lightly pressed.

5. Let sit on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

12. 12. 2012

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This year I participated in the second annual Great Food Blogger Cookie Swap. It was really stressful! And fun. But mostly stressful!

I’m always hesitant to send cookies through the mail because I’m very forgetful and sometimes a nut or bolt falls off into the package. So embarrassing! I constantly worry: “Did I forget to include the recipe?” “Are the cookies even IN the package?” “Where did the screw on the side of my neck go???”

Also, since I can’t taste the cookies I make, it’s a total guess if the recipe is good enough to send to three amazing food bloggers. And that’s stressful.

But fun! I’m a robot with a lot of emotions.

It’s all worth it though, to receive three packages of AMAZING (I wish I could capitalize capitalized letters to prove my point) cookies from other food bloggers: Cherry Walnut Oatmeal Cookies from Kettler Cuisine, Spicy Molasses Cookies from La Aguacate, and Candy Cane Macaroons from Mother Thyme.

I cannot emphasize how utterly amazing all three of these cookies were. For real. Mine pale in comparison. I’m definitely making all of these recipes soon. I’m afraid I’m addicted.

And I got to send cookies to three stunning bloggers as well! Check out Katie’s Cucina, The Mexigarian, and Food Ramblings!

Coffee Snickerdoodles
makes 4 dozen
adapted from allrecipes and inspired by The Kitchen is My Playground

1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
1-1/2 cups + 3 tbsp  granulated sugar
2 eggs
2 tsp vanilla extract
2-3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 tbsp instant coffee
3 tsp ground cinnamon

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper (or Silpat!).

2. Grind the instant coffee into powder. I put it in a plastic bag and smashed it to smithereens with the smooth side of a meat mallet. Set the powder aside.

3. In a large bowl, cream together butter, shortening, and 1-1/2 cups sugar. Add eggs, one at a time. Stir in vanilla extract.

4. In a medium-sized bowl, whisk together flour, cream of tartar, baking soda, salt, and instant coffee powder. Add the flour mixture to the butter mixture, mixing until just combined.

5. In a small bowl, combine remaining 3 tablespoons of sugar and the ground cinnamon. Roll the cookie dough into tablespoon-sized balls and completely coat the cookies in the cinnamon-sugar mixture.

6. Place on the cookie sheet 1-1/2 inches apart. Bake for 8-10 minutes or until set. Let set on the cookie sheet for a few minutes before transferring to a wire rack to cool.

12. 11. 2012

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I had high hopes for baking this November.

At the end of last month, I sat down at the kitchen table (a mistake, as I crushed the wooden chair with the weight of my stainless steel frame) and wrote out a Master November Baking Plan. Yes, in caps.

This was going to be a month of fall-themed desserts. Cranberries, cobblers, pumpkin… well, we all know I’ve got the pumpkin category covered. But despite my meticulous planning, all I’ve done this month is make the Opposite of Thanksgiving Themed Desserts.

Yes, in caps.

So I would like to apologize to you, dear humans, because this is probably the only fall-ish dessert you will see on here for a while. I would also like to apologize to the other humans in my life for cruelly depriving them of seasonally appropriate desserts.

Because it’s basically straight up sugar from here on out.

Pumpkin White Chocolate Cookies
makes 4 dozen
adapted from Fabulously Smitten

1/2 (1 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup pumpkin puree
1 tsp vanilla extract
2 eggs
2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt
1/2 cup white chocolate chips
1/2 cup pecans, chopped

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or Silpat!).

2. In a large bowl, cream together butter, both sugars, pumpkin puree, vanilla extract, and eggs.

3. In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt. Gradually add this dry mixture to the pumpkin batter, mixing until just combined. Fold in white chocolate chips and chopped pecans.

4. Scoop cookie dough onto your prepared cookie sheet (they won’t flatten much). Bake for 10-12 minutes, or until golden brown around the edges and firm. Let set on cookie sheet for a few minutes before transferring to a cooling rack.

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