IMPOSSIBLE PIE

IMPOSSIBLE PIE
Used this as part of a lesson on how Heavenly Father can do the impossible (Living Scriptures lesson) (see below).  This was such an easy pie to make and it did separate like it was suppose to.  Even Abagail liked it and she doesn't like coconut.  Tasted like a buttermilk pie.

1/2 cup butter, softened 
1/2 cup flour 
1 cup sugar 
2 tsp vanilla extract 
4 eggs 
2 cups milk 
1 cup shredded coconut

Preheat oven to 350F. Add all ingredients to a large bowl and beat together until combined. Pour into a 9-inch greased pie pan. Bake for 1 hour or until center is firm and pie is golden. Cool on a cooling rack and then put in the fridge until ready to serve. It is recommended to let the pie cool for a few hours so it has a chance to firm up. 

(Recipe credit: https://www.simplystacie.net/2017/08/impossible-pie/) 

Treat Time: Show your family the pie before it goes into the oven, and after it’s baked. What happened? (A crust forms on the bottom, a custard bakes in the middle, and the coconut rises to the top.) Did you expect the pie to turn out like this? Why is it called “Impossible Pie”? 

Just because we think something might be impossible, doesn't mean it can't happen!  In this magical dessert, all the ingredients are mixed together, but as it bakes, one layer settles to the bottom to become a crust.  The coconut rises to the top as a topping and a yummy custard fills the center.

SMITH ISLAND CAKE

SMITH ISLAND CAKE
https://sallysbakingaddiction.com/2018/07/23/smith-island-cake/#jumptorecipe

This is so yummy!  It takes a while to bake especially with the cool down time (3-4 hours).  I had a jar of caramel I needed to use so used that for 3 of the layers. I did eight layers.  Had them cool down on  a piece of wax paper.  Each piece has it own piece.  That worked well.  Had the one that came out of oven cool off on cookie sheet (on piece of wax paper) until next one was done.  Cooked two at a time.  Make chocolate icing first.  Set out eggs, butter and buttermilk to get to room temperature.  This would be a good one to make the day before and assemble about an hour before eating.  Looks cool in glass cake dish.  Jackson said this cake has a good balance.  Not too much of anything.  He also said he likes this cake 12 times better than the American chocolate cake from Costco.  Scott wants this for his bday (with peanut butter and chocolate).

 











*see notes below for more tips

Other ideas:
-strawberry jam (or any fruit) with vanilla butter cream
-peanut butter frosting and chocolate
-prune filling

Chocolate Icing
6 Tablespoons (85g) unsalted butter, cut into 6 pieces
one 4 ounce bar (113g) bittersweet chocolate, coarsely chopped*
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine) (didn't add)
1 teaspoon pure vanilla extract
pinch salt

Cake
3 and 3/4 cups (431g) sifted all-purpose flour (sift flour before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature*
optional: rainbow sprinkles for garnish

Directions:
Make the icing first: The icing needs to completely cool and thicken, so prepare it first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup together in a medium saucepan over medium heat. Stir constantly until butter has melted. Once melted, stir occasionally as the sugar dissolves and the mixture comes to a boil. Allow to boil for 1 minute. Remove from heat and stir in the vanilla extract. Taste (it's warm, so be careful!) Add a sprinkle of salt, if desired. I always add a pinch. Leave uncovered and set aside to thicken and cool for at least 1-2 hours or until it has a spreadable consistency. This is enough time to bake and cool the cake layers. See make ahead tip if you want to prepare ahead of time. Yields about 2 and 1/4 cups icing.

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the thin cakes seamlessly release from the pans; they may crack and crumble otherwise. (You can reuse the parchment for each of the 9 cakes or cut 9 individual circles.)

Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
(There are 8 cups of batter total, so each of the 9 cakes will have slightly less than 1 cup of batter. Leave unused batter loosely covered at room temperature as cakes bake.) Pour slightly less than 1 cup of batter into prepared cake pans. Bake for 12 minutes or until a toothpick inserted comes out clean. The cakes are VERY thin, so they shouldn't take much longer than that. Allow to cool for a couple minutes, then carefully invert the cake onto the counter. Peel off the parchment to reuse (or use a new parchment round). Grease the warm cake pans, line with parchment, and grease the parchment. Repeat with slightly less than 1 cup of batter per cake pan. Repeat baking, cooling, and releasing the cakes from the warm pans. Grease the warm cake pans, line with parchment, and grease the parchment. Repeat one final time. Allow all 9 layers to cool completely, about 45 minutes.

Assemble cake: Carefully place one layer on a serving platter or cake stand. Spoon and spread 1/4 cup of icing on top, then repeat with the rest of the cake layers and icing. Some icing will spill over the sides and that's ok! Makes a beautiful cake! Decorate the top with sprinkles, if desired.

Set cake aside for at least 30 minutes before slicing and serving. This gives the icing a chance to adhere to the cake and makes slicing a little easier.

Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the icing can be prepared then covered and refrigerated overnight. Set the icing out at room temperature for an hour to soften up before using. The assembled cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Tastes better fresh though!

Recipe Notes:
*The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and slicing them horizontally to create layers. Baking each cake layer individually doesn't take any longer since the thinner cakes take less time in the oven, about 12 minutes each. Baking 3 at a time, they'll be done in less than 40 minutes. This method also ensures that each layer is baked evenly. Baking 3 thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they're so thick. If you have more than 3 9-inch cake pans, bake more cakes at once. I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked.

*For a sweeter icing, use semi-sweet chocolate. For dark chocolate icing, use bittersweet chocolate. For very dark chocolate icing, use unsweetened chocolate. I prefer bittersweet chocolate.

*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.

HORCHATA

HORCHATA

We liked.  Next time either don't blend as much or double strain.

1 1/3 cup uncooked long-grain white rice
2 cinnamon sticks
4 cups water, divided
1 1/2 cups milk
2 tsp vanilla
2 tsp cinnamon
1/3 - 1/2 cup sugar

To a blender add rice, 2 cups of water and 2 cinnamon sticks. Blend for about 2 minute or until the rice and cinnamon sticks are roughly ground.  Add the remaining water and blend again.  Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight or for at least 8 hours.

Pour the rice mixture into a fine mesh strainer, into a pitcher.  Discard the rice.  Stir in the milk, vanilla, cinnamon, and sugar (to your preference).  Chill until ready to serve.  Stir well before serving and serve over ice.

BEST FUDGY COCOA BROWNIES

https://cafedelites.com/best-fudgy-cocoa-brownies/

BEST FUDGY COCOA BROWNIES
This came from Pintrest.  We loved, loved it!  They were so gooey good.  When I got back from Visiting Teaching they had eaten all of it but a little tiny piece.  Scott said it was hard to get them out of the pan so that is why they didn't save me very much...make sense???  Abagail said next time we need to double the recipe.  I loved this recipe because it used very few dishes and Abagail and I had it made in about 10 minutes.  They baked for about 25 minutes.

• 1/2 cup unsalted butter , melted
• 1 tablespoon cooking oil (olive oil or coconut oil are fine)
• 1 1/8 cup superfine sugar (caster sugar)*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose (or plain) flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

1. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Recipe Notes

*Regular white, granulated, sugar can be used if you can't find caster sugar 
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

CHOCOLATE SUGAR COOKIE

http://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/#more-37880

CHOCOLATE SUGAR COOKIES
These are really good.  Must chill at least an hour before putting into shapes.  Could make the day before.  Makes about 18 cookies.  Used frosting from "made from scratch" folder (see below).

• 3/4 cup (172g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5. Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
7. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

VANILLA BUTTER CREAM FROSTING

1 cup softened butter

4 cups powdered sugar

2 T heavy whipping cream

2 tsp vanilla or buttered vanilla bakery emulsion

Mix all together until creamy.

CHEX SCOTCHAROOS

CHEX SCOTCHAROOS
Easy to make!  Fun to do with kids.  Did in a 9x13.  Would be a fun thing to take camping.  Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.

6 cups Chex cereal 
1 cup light corn syrup 
1 cup sugar 
1½ cups peanut butter 
2 cups semi sweet chocolate chips 
2 cups butterscotch chips 
½ cup peanut butter 
1 teaspoon vanilla 

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured. 
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them. 
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. 
4. Once smooth, pour over cereal, or scoop onto the piles you have created. 
5. Allow to cool completely at room temperature. 

Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chex­scotcharoos/

NO CHURN ICE CREAM - REQUIRES NO MACHINE

http://www.thirtyhandmadedays.com/mint-chocolate-cookie-no-churn-ice-cream/

NO CHURN ICE CREAM
We did this for St. Patricks Day 2017.  Could use any toppings/flavorings.  We liked.  Not the same consistency as real ice cream but easy and good.

• 2 cups heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ½ - 1 tsp mint extract
• 3-5 drops of green food coloring
• 20 chocolate mint cookies, broken into pieces
• ½ cup mini chocolate chips

1. With a mixer, beat the whipping cream until stiff peaks form.
2. In another bowl combine condensed milk, extract and food coloring. Mix to combine
3. Fold milk mixture into whipped cream mixture until combined.
4. Gently fold in cookies and chocolate chips.
5. Put in a container and cover.
6. Place in freezer for at least 6 hours or overnight.

HOMEMADE MARSHMALLOW CREME

MARSHMALLOW CREME
I was so in the mood for french silk pie and I had everything else but the marshmallow creme.  The heavy whip that I had I had already whipped a couple of days before.  I should have re-whipped it before adding to mixture but didn't.  So the pie didn't turn out like it usually does but I think it was from the heavy whip and not this creme.  The pie still tasted amazing!

1 egg white, room temp
3/4 c corn syrup
1/4 tsp salt
3/4 c powdered sugar
2 1/4 tsp vanilla

Beat egg white, corn syrup and salt on high for 7 minutes.  Mixture should have stiff peaks.  It will double in size.  While beating on low add sugar and vanilla.

PEAR SAUCE

PEAR SAUCE
This is really good.  I doubled the recipe. Kept it chunky.  Kids really liked.  Wasn't very sweet could add sugar if you wanted start with 1/4 cup cup brown sugar.  It smelled so so good when cooking.  We had with graham crackers.

yield: ABOUT 4 CUPS

  

prep time: 5 MINUTES

  

cook time: 30 MINUTES

  

total time: 35 MINUTES

INGREDIENTS:

8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/4 cup water
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.

2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.

3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

BROWN SUGAR CARAMEL FROSTING

http://ourbestbites.com/2016/09/brown-sugar-caramel-frosting/

BROWN SUGAR CARAMEL FROSTING
Delish!  Easy to make.  Used on maple cinnamon rolls General Conference October 2016.  Would be good on graham crackers, apples, bananas, any kind of fruit bread or pumpkin cake/pancakes.

Ingredients

1. 1/2 cup (1 stick) butter
2. 3/4 cup brown sugar
3. 4 tablespoons cream (or milk)
4. 1/4 teaspoon table salt
5. 1 teaspoon vanilla
6. 2 cups powdered sugar

Instructions

1. Heat butter, brown sugar, cream, and salt in a pot until melted and combined. Bring to a boil and then turn down to a simmer for about 3 minutes. Remove from heat and pour into a mixing bowl. Let cool to luke warm (about 10 minutes) and then beat in powdered sugar and vanilla. Adjust consistency by adding more powdered sugar to thicken, or more cream or milk (little by little) to thin. Use immediately as frosting will thicken upon standing.

Notes

1. This frosting is quite sweet so I prefer to use salted butter and add that extra 1/4 teaspoon I call for in the recipe. I tend to like things a little heavy on the salt, so if you're sensitive to that at all, feel free to use unsalted butter, or omit the 1/4 teaspoon additional salt (or add it to taste at the very end.)

SOFT DOUBLE CHOCOLATE OR REGULAR CHOCOLATE COOKIES (NO EGGS)

These are so yummy!  Would be a good recipe to make if you just wanted to eat cookie dough since there are no eggs.  Was easy and fast to make.

http://www.melskitchencafe.com/egg-free-double-chocolate-cookies/

Soft Double Chocolate Chip Cookies {Egg-Free}

YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons (3/4 cup) butter, melted and cooled slightly
• 3/4 (5 1/4 ounces) cup packed light brown sugar
• 1/3 (2 1/3 ounces) cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (1 3/4 ounces) unsweetened cocoa powder
• 1 1/2 cups (7 1/2 ounces) cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces (1 cup) chocolate chips, semisweet or bittersweet

DIRECTIONS

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Cream Cheese Chocolate Chip Cookies {Egg-Free}

YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons butter, melted and cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups plus 3 tablespoons all-purpose flour
• 1 1/2 cups semi-sweet or milk chocolate chips

DIRECTIONS

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.
2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

SNICKERDOODLE CUPCAKES / SNICKERDOODLE COOKIES

I am not a huge fan of cupcakes, but Sarah Sperry had brought these to the Daddy Daughter activity.  Sue Oakley took some home to her daughter and she was saying her daughter texted her at 2 am and asked who make those cupcakes because they were the best.  I knew I had to try them.  They are really, really good. I loved the frosting with or without the cinnamon.

UPDATE: We used the leftover frosting to put on some french toast.  Super, super good!

http://sallysbakingaddiction.com/2013/10/01/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Light and fluffy vanilla cupcakes with a cinnamon-sugar swirl, topped with cinnamon & vanilla frostings.

yield: 12 CUPCAKES

prep time: 25 MINUTES

total time: 45 MINUTES, PLUS COOLING

Ingredients:

CUPCAKES

• 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure) - I used kitchen scale
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1/2 cup (1 stick or 115g) unsalted butter, melted
• 1 large egg
• 1/4 cup (60g) yogurt*
• 3/4 cup (180ml) milk*
• 1 Tablespoon vanilla extract
• 2 teaspoons ground cinnamon

CINNAMON-SWIRL FROSTING

• 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
• 3-4 cups (360-480g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
  
• 2 teaspoons vanilla extract
• salt, to taste
• 1 Tablespoon ground cinnamon
• 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)

Directions:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual.  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.

*For the milk in the cupcakes, you may use cow's milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister. 

*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.

Soft & Thick Snickerdoodles

Cookies have a strong cinnamon taste, as cinnamon is generously used in the dough and the topping. The cookies are very puffy. You may slightly press down on them before baking or after baking to induce spreading.

Yield: 2 dozen

Ingredients:

COOKIES

• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt

TOPPING

• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
5. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
6. Freezing instructions: Cookies freeze well, up to 3 months. Or you can freeze the cookie dough balls. Roll the dough into balls and then freeze for up to 2 months. You can freeze with cinnamon sugar coating or without, your call. You can bake the frozen cookie dough balls in their frozen state for 1-2 minutes longer than what the recipe states.

*Cream of tartar is required for this recipe. Please see the text of the post for more information.