Tag Archives: baking with kids

Snickerdoodles

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Snickerdoodles 6

The ultimate Snickerdoodle, courtesy of Heather, these ones made by her daughter Emily.  Just thin enough to be tender and chewy.

Have you ever noticed how many recipes are out there for Snickerdoodles?  They are everywhere, and I’ve tried a lot of them.  Some get quite complicated with refrigeration time required, shaping instructions, and the list goes on.  Ultimately, what I’m looking for  just isn’t that complicated.  This recipe is perfect, and make the best cookies, so quit looking for another snickerdoodle cookie recipe and get baking.  You won’t be sorry.

Whisk together:

  • 1/4 cup white sugar
  • 4 tsp cinnamon

Set aside.

Preheat oven to 350

Whisk until well blended:

  • 2 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt

(alternatively you could omit the cream of tartar & baking soda, just use 3 tsp of baking powder)

Beat in a large bowl:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups white sugar

When light and fluffy, beat in:

  • 2 large eggs

Stir in the dry ingredients until cookies are well blended.  Form cookies into balls (about 1 1/4 inch), roll in cinnamon & sugar mixture and place on parchment lined baking sheet, about 2 1/2 inches apart.  Give them LOTS of space as they do spread.

Bake one sheet of cookies at a time.

Bake for 12-14 minutes, just until very lightly browned at the edges.  Allow to cool for a few minutes on the baking sheet before removing and placing on a cooling rack.

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I put these ones too close together, and they kind of all ran into each other ….. I might fail shape class but they were still delicious.

Our friend Heather makes the most beautiful cookies, they are seriously works of art.  Needless to say, when struggling with trying to find a recipe, I turned to her.  She provided this one, with the news that it came from Joy of Cooking!

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Heather’s daughter Emily will no doubt be as skilled with cookies as Heather is.

nts

Baking with my girls is the best – they are getting so good at measuring – love Stella’s attention to the scale to make sure all the cookies are the same size.  (no, you don’t need to do that, but it sure kept her busy)

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Baking

Really, it doesn’t seem that long ago I was baking with these two little cuties.  Now they have little cuties of their own, and I’m baking with the next generation too.  

 

 

 

Apple Crumble Muffins with Vanilla Glaze

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If you are looking for a quick weekend baking project with a little sweetie, this is perfect!

Apple crumb muffins 1

Moist and delicious, these muffins are fantastic.  That crumb topping tho ….. :o)

Crumble

  • 1/3 cup packed brown sugar
  • 1 tbsp white sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2/3 cup all purpose flour

Muffins

  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 2 tsp pure vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 1/2 cups peeled, chopped apple

Vanilla Icing

  • 1 cup powder icing sugar
  • 3 tbsp cream
  • 1/2 tsp pure vanilla extract

Ingredients:

  1. Make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size muffins.
  3. Make the muffins: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
  6. Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.
  7. Make the icing: whisk all of the ingredients together and drizzle over warm muffins.
  8. Muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.
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3 year old Liv is the best helper!  So glad we could do a little baking together while she was here.

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How can you not love such a cute little helper?

Have you tried the website:  Sally’s Baking Addiction?  I’ve tried a few recipes and they are all great, this one came from her – let me know if you try it.  Or better yet, let Sally know!!

Sloan’s apple pies

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Sloan and I love to be baking in the kitchen together, and most days we would make our own pie dough, but for a little after school baking time, these individual frozen pie tart shells are fantastic. This amazing little granddaughter is only 6, but she did this totally on her own, with a little verbal guidance while I helped 3 year old Stella make biscuits, which believe me – takes all my attention!  Before I know it, this little one will be teaching Nana!

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For 12 tarts:

  • 1 1/2 cups apple, chopped up quite small
  • 1 TBSP white sugar
  • 1 tsp brown sugar
  • 1/2 tsp cinnamon
  • 2 tsp corn starch
  • 1 TBSP grated butter

Mix everything together really well, and divide into each tart shell.  Sprinkle a little crumble topping over, and bake at 400 for 20 minutes, until golden brown.

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