Lovin' From the Oven

An even better snickerdoodle!

by 202 Comments



Even though I may have a legitimate recipe for something, I never stop trying out new ones just in case I discover something better. This is probably why I bake so ridiculously much; I need to test out every single recipe just so I know which one is superior compared to the rest. It may sound nuts, but it seems somewhat tangible in my head. Does that make me crazy? Maybe.

This recipe beats my previous favorite snickerdoodle recipe, which I used for a solid year. Will there be one out there that tops this one? Doubtful.. but possible. It’s apparently known as Mrs. Field’s snickerdoodle recipe, but who knows how much truth stands behind that? All I know is that it’s good enough to hold that title, if it really is Mrs. Field’s recipe. This cookie is moister than my previous recipe and just a tad bit sweeter (which I prefer). They’re also chewier and less cake-like. I officially dub these the best snickerdoodle recipe.. until proven otherwise.

Print
An even better snickerdoodle!

Yield: 16-18 cookies

Ingredients

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
    • For rolling:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Directions

  1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
  2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
  3. Pour the dry ingredients into the wet ingredients and mix well.
  4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
  5. In a small bowl, combine the sugar with the cinnamon for the topping.
  6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
  7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
https://lovintheoven.com/even-better-snickerdoodle/

 

Chocolate Chip Coffee Cake

by 31 Comments





I’ve been baking like crazy recently. You have noooo idea. I baked six different things last night for my boyfriend’s nieces’ birthday party today. They’re growing up so fast! I have a lot to live up to at every one of the boy’s family events now… Since I brought baked goods the first time I met everyone, I’m kind of expected to bring them for the rest of my life. I’ve designated myself as the dessert girl without purposely doing so. Hahaha, I don’t mind.. I actually love it! Being able to bake Costco amounts of food and having it all be eaten in a day makes me feel great. Plus, my boyfriend has an amazing family and they’re well worth the effort.

This recipe comes from Pete Bakes and is uh-mazing. Recipes that come from the family and passed down are always the best. Also, it’s from a boy that bakes! How presh is that?! Do you have any idea how hard they are to find? As much as I love my boyfriend, he can barely boil water if his life depended on it. Boys that can cook, let alone bake, are rare to come by. Trust me. Also, trust me when I say that this recipe truly rocks. It’s moist, light, and pleasantly sweet.

  • 1 stick butter
  • 1 1/2 cups sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 tsp water
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 6 oz chocolate chips

1. mix 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips.

2. cream butter, 1 cup white sugar, and eggs. add the sour cream, vanilla and water.

3. in a separate bowl, mix flour, baking powder and soda. combine into the wet ingredients.

4. pour half of the batter into a greased and floured 9×13 inch pan. sprinkle half of the cinnamon, sugar and chocolate chip mixture on the batter. pour in the rest of the batter and top with the rest of the cinnamon, sugar and chip mix.

5. bake at 350 F for 30 minutes. let it cool for at least an hour before cutting into it, or the chocolate chips will be too melty and it will be hard to get out of the pan.

—————————————————————–

oh, p.s. i created a FORMSPRING, so click over and ask me anything you’d like!

Carrot Cake with Cream Cheese Frosting

by 30 Comments




So this… is the best carrot cake in the world. I stand by it like no other. I’ve posted it twice on my blog before as my first paid cake and with an amateur picture, but that was way back when I had a crappy camera and didn’t know much about lighting/food photography/blogging… anything, really. What a difference time and knowledge makes!

I’ve baked this many times before, yet always fail to post the recipe because it came from my aunt and it always seemed so secretive. It was actually the recipe of her wedding cake, and she loved it so much that she had to get the recipe from the baker. Ever since then, it’s been baked multiple times in the family. I finally decided to post it because it’s just too good not to share. I’ve been selfish enough over the past couple years keeping this to myself and am finally letting it out. ::whew:: That was difficult. Seriously.

So please, cherish this recipe as much as I do. If not the cake, definitely the frosting. I’ve tried plenty of cream cheese frosting recipes and this one still remains my favorite. You can use it on anything else you want– red velvet cupcakes, chocolate cake, banana bread.. Heck, just make it and eat it straight out of the bowl!

  • 1 cup vegetable oil
  • 1/2 cup water
  • 2 cups AP flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3 cups shredded carrot
  • 1 cup chopped walnuts
  • 4 eggs
  • 2 cups sugar

Mix all ingredients well with a wooden spoon. Pour into desired pan and bake at 350 degrees for 40-50 minutes (more or less depending on pan size) until a toothpick comes out clean.

For the cream cheese frosting:

  • 8 oz cream cheese (only use Philadelphia brand!)
  • 1 cup powdered sugar
  • 2 tsp vanilla
  • 1/2 cup (1 stick) butter
  • few drops of water

Beat all ingredients well and spread on top of cooled cake.

Categories