Snickerdoodle Cupcakes

Oh yeahhhhh. My hubby is not a big cupcake person, yet he has declared these are the best cupcakes ever and wants me to make them for his birthday next year! So yes, these are a 10+/10 :)

Link to original recipe: https://www.goldmedalflour.com/recipes/snickerdoodle-cupcakes/c9ad9635-e710-45bb-a795-5a5ae0060ee8

I halved this recipe when I made it; to achieve half of 5 egg whites, I measured them by weight, then halved. Also had to bake mine a couple min longer than called for, as the batter filled the cups pretty full.

Amounts below are for full recipe. Recipe below contains my modifications.

Ingredients:

for the cupcake batter--

330g  (2 3/4 c.) all-purpose flour

1 T. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

3/4 c. butter-flavored Crisco

1 2/3 c. sugar

5 egg whites

2 1/2 tsp. vanilla extract

1 1/4 c. milk

for the frosting--

6 c. powdered sugar

2 tsp. ground cinnamon

2/3 c. butter, softened

1 T. vanilla extract

2-4 T. milk

for the topping--

2 tsp. sugar

1/2 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F. Line 24-cup cupcake/muffin tins with cupcake paper liners.

2. For the cupcake batter: In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, beat the Crisco on medium speed for 30 sec.

4. Gradually mix in the sugar, around a 1/3 c. at a time, beating well after each addition. Beat 2 min. after the final addition, then beat in the vanilla.

5. On low speed, alternately add some of the flour mixture, then some of the milk, and continue until all of both are mixed in and well combined.

6. Divide batter as evenly as possible among the 24 lined cupcake cavities (around 2/3 full each).

7. Bake 18-20 min, or until toothpick inserted in center comes out clean. Cool 5 min in pan before removing to wire rack to cool completely.

8. For the frosting: In the bowl of a stand mixer, mix together powdered sugar, cinnamon, and butter on low speed. Beat in the vanilla and 2 T. of the milk. Beat in additional milk until spreadable consistency is reached.

9. For the topping: combine the sugar and cinnamon in a small bowl. Frost the cupcakes, then sprinkle with the topping. Enjoy!

Easy Mini Chocolate Almond Tarts

These are incredibly good! Made them as part of the Christmas Goodies Countdown 2023, will be making again for sure, as they stay fresh for a long time, doesn't make a huge batch. Was my first time making a ganache with almond milk, was pleasantly surprised at how great it was!

Link to my YouTube short of preparation: https://youtube.com/shorts/f_SD9od-Wwg

Original recipe credit: https://www.imperialsugar.com/recipes/chocolate-almond-tarts

Recipe below contains my modifications.

Ingredients:

for the crust--

1 c. lightly salted almonds

60g (1/2 c.) all-purpose flour

1 T. superfine sugar

4 T. unsalted butter, melted

for the ganache--

1/3 c. chocolate almond milk

6 oz. semi-sweet chocolate (I used Ghirardelli Semisweet Baking Chocolate Bars), finely chopped

Directions:

1. for the crust-- Heat oven to 350°F. Line a cupcake/muffin pan with 12 paper liners and set aside.

2. Add the almonds, flour, and sugar to the bowl of a food processor. Pulse until almonds are very finely chopped.

3. Pour in melted butter and pulse until well blended. (I think I accidentally added this is previous step in the video--still worked out just fine!)

4. Divide mixture as evenly as possible amongst the 12 paper liners in the pan (around 1.5 T. each). Press mixture to flatten/even out in each liner.

5. Bake for 8-10 min, or until fragrant and edges starting to turn golden. Let cool in pan for 30 min.

6. for the ganache-- Using a clean food processor bowl, process chopped chocolate until fine crumbs are obtained.

7. Heat the chocolate almond milk in a small saucepan over medium-low to medium heat, until it just comes to simmer (bubbles start to form).

8. Immediately pour the hot milk all over chocolate in the food processor. Place lid on the bowl/lock in place, let sit for 1 min.

9. Process for 3 seconds. Scrape down sides and bottom of bowl. Place lid back on and process for 2 more seconds.

10. Spoon ganache, dividing as evenly as possible, into the 12 prepared almond crusts.

11. Lay a long paper towel over the paper liners (should not touch ganache!). Let sit on counter at room temp for 6-8 hrs, or until filling is set. Enjoy! (note: I topped with a maraschino cherry in the video for appearance; this is not necessary, they are fabulous on their own)

Sliced Cinnamon Crisps

These are soooo good! They stay fresh for a long time, too. Made these as a short in the 2023 Christmas countdown.

Link to my YouTube short of preparation: https://youtube.com/shorts/unE1-pPd3m8

Original recipe credit: https://www.landolakes.com/recipe/9289/slice-bake-cinnamon-crisps/

notes: used salted butter (not land o lakes), baked for 10 min, let rest on sheet for 3-5 before plunging in the cinn sugar, makes about 40

Ingredients:

1 c. salted butter, softened

1/2 c. brown sugar (packed)

1 tsp. vanilla extract

2 1/4 c. all-purpose flour

1/2 c. sugar

1 tsp. cinnamon

Directions:

1. In the bowl of a stand mixer, cream together butter, brown sugar, and vanilla extract, until light and fluffy.

2. Add flour and mix in on low speed, until just combined/dough is formed.

3. Divide dough in four equal parts. Shape each part into a 4" log with 1 1/2" diameter. Wrap each log in plastic wrap and chill for at least 1 hour.

4. Heat oven to 375°F.

5. Slice logs into 1/4" slices using sharp knife. Place slices on baking sheet, spacing 1" apart. Bake for 7-9 min, or until lightly browned at edges.

6. Let rest on baking sheet for 3-5 min. Meanwhile, combine the sugar and cinnamon in a small bowl.

7. While still warm (just after the 3-5 min resting period), gently toss the cookies in the sugar-cinnamon mixture to coat. Place on rack to finish cooling completely. Enjoy!

White Chocolate Walnut Snowballs

Not sure about how good these are, as our walnuts turned out to be too far past date. I will rate when I have made them again sometime, as they do seem like they would be very tasty.

Link to my YouTube short of preparation: https://youtube.com/shorts/Y0_OwKp8EH0

Link to original recipe: https://www.imperialsugar.com/recipes/white-chocolate-truffles

Recipe below contains my modifications.

Ingredients:

1/4 c. heavy cream

2 T. Kirsch

6 oz. white chocolate, finely chopped

4 T. butter, softened

6 oz. walnuts, finely chopped

3/4 c. powdered sugar

Directions:

1. In a small saucepan over med-high heat, bring cream to a boil. Keep boiling until reduced by half, then remove from heat.

2. Stir in the Kirsch and white chocolate. Place over low heat and cook, stirring until white chocolate has melted.

3. Whisk in the butter until smooth, then stir in the walnuts.

4. Pour mixture into a shallow pan (I used an 11" x 7" pan, seemed to be a good size). Chill mixture for 40 min or until firm.

5. Use a teaspoon to scoop mixture and shape into balls. Working as quickly as possible, roll balls in powdered sugar, then place on a plate. Transfer plate to refrigerator to chill balls.

6. Let snowballs stand at room temp for 20 min. before serving. Enjoy!

Mongolian Beef with Mushrooms

This. Is. YUMMY. Absolutely 10+, will make again and again!

Link to my YouTube "making of" short: https://youtube.com/shorts/VbiJ8_J8jb0

Link to original recipe: https://www.cuisineathome.com/recipes/lunch-dinner/mongolian-beef-with-mushrooms/

Ingredients:

1/3 c. dry sherry

1/4 c. reduced sodium beef broth

3 T. reduced sodium soy sauce

2 T. hoisin sauce

1 T. cornstarch

1/2 T. kosher salt

1 lb. flank steak, sliced in 1/4" slices (against grain)

3 T. peanut oil, divided

1 lb. white button mushrooms, sliced (I used my food processor, recommend this)

1/4 tsp. ginger (powdered; or you can use 1 T. minced fresh ginger)

1 T. bottled minced garlic

pinch red pepper flakes (or more if you like it spicier)

toasted sesame seeds (for garnish)

sliced green onions (for garnish)

Directions:

1. In a medium bowl, combine sherry, broth, soy sauce, hoisin, cornstarch, and kosher salt. Add steak and toss to coat. Let sit for 15 min. Once 15 min. have passed, strain the steak from the marinade, reserving marinade separately.

2. Preheat a wok (or large sauté pan) over medium-high heat. Add 2 T. of the peanut oil. Remove steak from marinade and add to pan (save the marinade). Stir fry for 2-3 min, until starting to brown. Transfer steak and cooking juices to a plate.

3. Add remaining 1 T. of peanut oil to the wok. Once heated, add mushrooms, followed by ginger, garlic, and red pepper flakes. Stir fry for 2-3 minutes, until mushrooms have softened and given up their liquid. 

4. Return steak and its juices to the wok, followed by the saved marinade. Cook for 2 minutes, or until sauce has thickened and is bubbly. Garnish with sesame seeds and green onions. Serve with desired side (I chose basmati rice). Enjoy!

Pistachio Vanilla Bean Cookies

Christmas Goodies Countdown day 20/number 6...awesome cookies that have a great salty/sweet combo mmmm. Being slice & bake makes them an easy option to add to your holiday repertoire :)

Link to my YouTube "making of the recipe" video: https://youtu.be/9ijdwGLS84w

Original recipe credit: https://www.bhgrelife.com/bhgrelife/pistachio-vanilla-bean-cookies-bhgre-season-of-sharing/

Recipe below contains my modifications.

**entry in progress, pardon my dust, will have completed soon!**

• 1 cup butter, softened 
• 3/4 cup sugar 
• 1/2 teaspoon vanilla extract 
• 1/4 teaspoon salt 
• 1 vanilla bean 
• 2 cups all-purpose flour 
• 1 cup finely chopped salted dry-roasted pistachio nuts 
• 6 ounces white chocolate (with cocoa butter), cut up 
• 2 teaspoons shortening 

Directions

Step 1: 
In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios. 

Step 2: 
Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days. 

Step 3: 
Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. 

Step 4: 
In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set. 

Chocolate Hazelnut Crumblies

Christmas Goodies Countdown day 19/number 7...another small batch cookie, very tasty! You'll need to get your metric on for this one, as the original comes from a European website. I made the larger versions, which I highly recommend (I'm sure the smaller ones are good, too). These would even be good without any filling, or tops frosted only.

Link to my YouTube "making of the recipe" video: https://youtu.be/p3FvEKl4g4s

Original recipe credit: https://tasteoffrancemag.com/recipes/chocolate-hazelnut-crumblies/

Recipe below contains my modifications.

Ingredients:

100g unsalted butter, softened

50g light brown sugar

50g turbinado sugar, ground (or golden caster sugar, if available)

1 large egg yolk

1 tsp. vanilla extract

100g self-rising flour

75g old-fashioned rolled oats

chocolate hazelnut spread, for sandwich style

Directions:

1. Heat oven to 375°F/190°C. Line baking sheet with parchment.

2. In the bowl of a stand mixer, cream together butter, brown sugar, and ground turbinado sugar.

3. Beat in egg yolk and vanilla.

4. Add the flour and oats. Mix on low, then finish mixing completely with wooden spoon until soft dough forms.

5. Shape the dough into 16 or 24 balls, depending on size of cookie you would like (I went with 16 and recommend). Place on prepared baking sheet, spaced 2" or more apart, then flatten each with a fork (I did a cross-hatch on them).

6. Bake for 7-12 min, depending on size of cookies; remove from oven when edges are starting to turn golden (mine took 11 min).

7. Let cool on baking sheet for a few minutes before transferring to wire rack to cool completely.

8. Once cooled, spread some chocolate hazelnut spread on bottom of a cookie and press another cookie, bottom facing the spread, to form a sandwich. Enjoy!