November 29th, 2015

2013 work pic (2)

My Google-Fu Must Be Mighty, O Snickerdoodles!

It turns out that currently if you search Google for "angelbob snickerdoodles", you only get my older entry, not the updated more-convenient entry. Let's fix that:

Snickerdoodles, the way I currently make them:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups white sugar (or vanilla sugar)
2 eggs
2+ teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoons cream of tartar
3 teaspoons baking powder
1/4 teaspoon salt

Cinnamon-sugar coating:
2 tablespoons white sugar
2 teaspoons ground cinnamon

Strongly based on Mrs Sigg's snickerdoodles.

1. Preheat oven to 400 degrees F
2. Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, baking powder and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the cinnamon-sugar coating. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 7-8 minutes. Remove immediately from baking sheets.
Don't care the question, "Yes and I'd do it again"

Whoah Cookie Advice

I Googled chocolate chip cookies for a recipe, as I often do.

The video on the Martha Stewart recipe page, though it's not Martha herself, is *amazing*.

Specifically: it goes through how to separately change the recipe for soft-and-chewy cookies versus thin crispy cookies versus cake-y cookies.

And just randomly, as a side note, he mentions something I've wondered forever: what's the important difference between baking soda and baking powder?

So, for the record? I totally approve of this "kitchen conundrums" guy. And his baking soda versus baking powder advice actually tells me something I hadn't already known, but stumbled on, for my whoah-they're-airy snickerdoodle recipe.

Also that he tells you to use "two teaspoons of the very *best* vanilla extract", while clearly pouring way more than two teaspoons straight from the bottle. This is a man who knows what he's doing.