How to Make Snickerdoodles (with a substitution)

I've been doing some fun experimenting in the kitchen lately, but need to get everything written up to share here, so I'm just linking quickly to a cookie recipe that I'm adding to my files.

I wanted to make an easy dessert, and my husband/son are both obsessed with anything cinnamon-flavored! I started searching for Snickerdoodle recipes, and this one from Food.com seemed like a no-brainer with all the positive reviews!

This recipe doesn't use a lot of ingredients, but I still had to run to the store for butter. Thankfully my 3 yr old was cooperative!

*IF YOU DON'T HAVE CREAM OF TARTAR*

I was debating making the recipe since I didn't have cream of tartar, but thankfully the very first comment was someone else living abroad who was in the same situation and said to replace BOTH the cream of tartar AND baking soda with the equivalent amount of baking POWDER. I found a few other discussions online that verified this.

Cookies make me nervous sometimes because the doneness can be so hard to judge. I timed these JUST RIGHT and was satisfied with the texture. My husband and son loved them, too.

Snickerdoodles: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

P.S. I like making a batch of cookie dough and then baking it in smaller batches. But sticking a piece of bread into the cookie tin actually keeps the cookies soft if you are baking in advance!

How to Make Rhubarb Crumb Cake

I'm so bummed I didn't get this post up while it was still summer! This was such a great way to use rhubarb, and I probably made it 3-4 times over a short period. If you have some frozen rhubarb, you could give it a try!

SO DELICIOUS!

What I needed: A rhubarb recipe that didn't need a pastry crust, that used regular baking ingredients but sour cream instead of milk, and that was generally YUM.


What I found: The recipe is from the blog Smitten Kitchen, and she apparently had altered a New York Times recipe. I'd heard of Smitten Kitchen before, but her blog doesn't have a clear ratings system, and I was wary of trying anything without a lot of feedback first. But this cake definitely passed the test! Here's the link:

http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/


I followed the recipe to a T, though I probably halved it as I tend to do for our small family. The only place where I got tripped up was the crumb topping. And Smitten Kitchen had raved over the topping, so I felt bad changing that up, but I actually didn't have any brown sugar, so I looked for an alternate version, and came across the one in this muffin recipe:

http://breakfast.food.com/recipe/delicious-blueberry-muffins-with-crumb-topping-98985


It was perfect! Like I said, I made this recipe several times within a matter of weeks!

White Bean Pesto Dip

In trying to add more protein to my diet in small portions, I decided get some white beans at the store. I forget what they're called in English. We buy kidney beans sometimes but I wanted to try this kind, too.

My MIL had purchased a jar of basil pesto for us, and while I find it overwhelming in large quantities, it seems like a perfect way to add some spice to certain dishes.

Like this dip:

Tasty snack, hit the spot!

Here is what I combined to make this fast, zesty dip. Note substitutions. Sorry that I don't have the measurements but it's a "to taste" kind of dish. Make it as spicy/salty/creamy as you want.

Ingredients:
-can of white beans
-tsp of pesto* (to start)
-tsp lemon
-cottage cheese
-sour cream (for consistency)

*pesto may be substituted with garlic, a little olive oil, and dried basil or a spice mix of your choice

Directions:

-mix everything together until smooth (I have a little immersion blender and all the ingredients were soft enough for it to work)
-adjust flavors to suit your taste
-serve with crackers, crisps, or toasted pita

How to Achieve Chewy Brownies

I have a go-to brownie recipe, but it'd been a really long time since a brownie had wowed me. So I decided to take a quick look to see if any Internet recipes were getting rave reviews...

And found this one.

In case you can't tell, it's chewy and gooey, and has that "from a box" taste if you're into that. Delicious! Definitely going to use this recipe the next time I make brownies.

Recipe: http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies

P.S. Avoiding overcooking really helps! If I weren't trying to cut down on sweets, I would definitely experiment with both recipes above to figure out the ideal add-ins, pan size, etc. I think they are both keepers!