Archive for June, 2012

Snickerdoodle Muffins

Delicious muffins that taste just like snickerdoodles!

Makes about 48 mini muffins.


1/2 cup granulated sugar

1 teaspoon ground cinnamon

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

Preheat the oven to 400 degrees F.

Spray miniature muffin cups with nonstick cooking spray.

Combine the 1/2 cup sugar and cinnamon in a small bowl; set aside.

In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt.

In a seperate bowl, beat together the milk, eggs, oil and vanilla.

Add the milk mixture to the flour mixture, stirring just until combined.

Spoon the batter into the prepared muffin cups, filling about three-fourths full.

Bake for about 7 minutes or until a toothpick inserted into centers comes out clean.

Remove the muffins from the pans.

Roll warm muffins in sugar mixture until completely coated.


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Strawberry Rhubarb Syrup

This syrup is great on Swedish Pancakes.

Makes about 2 cups of syrup.


2 cups hulled fresh strawberries

1 cup chopped fresh rhubarb

1 1/2 cups granulated sugar

1/4 cup water

In a medium saucepan, stir together all of the ingredients.

Bring to a boil and let boil for 5 minutes, stirring occasionally.

Remove from heat and strain through a mesh sieve over a large bowl.

Use a spatula or wooden spoon to extract all of the juice.

Discard the seeds and store the syrup in the refrigerator.

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Chocolate Thumbprints

This recipe comes from The Ultimate Cookie Book.

Makes about 3 dozen cookies.


2/3 cup butter, softened

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 cup granulated sugar or chocolate sprinkles

36 milk chocolate kisses, unwrapped

In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds.

Add 1/2 cup sugar, cocoa powder, baking soda, and salt.

Beat in the egg and vanilla until combined.

Stir in the flour.

Cover and chill the dough for about 1 hour or until easy to handle.

Preheat the oven to 375 degrees F.

Shape the dough into 1-inch balls and roll in sugar or sprinkles to coat.

Place 2 inches apart on a greased cookie sheet

Using your thumb, make an indentation in the center of each cookie.

Bake for 6-8 minutes or until the edges are firm.

Immediately press a chocolate kiss into each cookie’s center.

Transfer to a wire rack and let cool.

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Apple Cinnamon Streusel Bars

This recipe is adapted from the “pear-cinnamon streusel squares” recipe in The Ultimate Cookie Book.   Moist and delicious.

Serves 9-12


2 cups all-purpose flour

1 1/4 cups rolled oats

3/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1 cup cold butter, cut into pieces

2 eggs

1 cup granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups peeled, cored, and chopped tart apples, such as Granny Smith

3/4 cup cinnamon chips (these are found near the chocolate chips in most grocery stores)

1 cup confectioners’ sugar

2+ teaspoons milk

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Grease a 9 by 13 inch baking pan; set aside.

In a large bowl or food processor, mix together the 2 cups flour, oats, brown sugar, and ground cinnamon.

Cut in the butter until the mixture resembles coarse crumbs.

Remove 1 1/2 cups of the mixture; set aside.

Press the remaining oats mixture onto the bottom of the prepared pan.

Bake for 15 minutes.

Meanwhile, in a medium bowl beat the eggs and granulated sugar until smooth.

Whisk in the 2 tablespoons flour, then the baking powder and salt.

Stir in apples and cinnamon chips.

Gently spread the fruit mixture over the hot crust and sprinkle with the reserved oat mixture.

Bake for 30-35 minutes more or until golden brown.

Cool in pan on a wire rack.

Cut into bars.

In a small bowl, whisk together the confectioners’ sugar, 2 teaspoons milk, and vanilla extract until smooth.

Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.

Drizzle over bars.

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