The Quest For The Perfect Snickerdoodle (part 1)

I have been searching for the perfect snickerdoodle for a long time. The cookie in mind is a soft loving hug for your taste buds. However all my attempts came out wrong. Weather they were solid rocks or just a bit too thin, thick, dry, whatever, they just weren’t perfect. Two years into this quest I found a recipe on food.com that came closer than any other so far. URL can be found here: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Here they are on the tray fresh from the oven

1 cup butter

1 1/2 cups sugar

2 large eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

3 teaspoons cinnamon

(1) Preheat oven to 350°F.

(2) Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

(3) Combine flour, cream of tartar, baking soda and salt in a separate bowl.

(4) Blend dry ingredients into butter mixture.

(5) Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

(6) Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

(7) Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

(8) Coat by gently rolling balls of dough in the sugar mixture.

(9) Place on chilled ungreased cookie sheet, and bake 10 minutes.

(10) Remove from pan immediately.

I would give this recipe 4 out of 5 stars SO CLOSE! however… that elusive fifth star… Its just a little bit too plain. My next attempt will include more cinnamon, maybe a pinch of nutmeg.

 

Italian Dinner

Last night I made dinner for my brother, his girlfriend, and myself. It turned out to be a great setup to try new recipes.

Asparagus and Beet Salad

Recipe can be found at: http://sortedfood.com/#!/asparagusandbeetroot/

 

Garlic Mushrooms

Recipe can be found at: http://www.stumbleupon.com/su/9USgGL/smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/

 

Add some Ravioli and it makes for a tasty Saturday night. The Asparagus Beet salad was a little undercooked for my tastes (the recipe says 5 minutes but I would suggest 10) but the mushrooms were super yummy, they would be great with some cheese or even a touch more garlic. Overall a tasty dinner I would gladly repeat.

Cinnamon Pull Apart Bread

I found this fantastic recipe on StumbleUpon, Its easier if you print the ingredients and directions separately so you can see them at the same time instead of scrolling up and down. (I didn’t modify this recipe http://joythebaker.com did)

“Makes: one 9x5x3-inch loaf

Recipe adapted from HungryGirlPorVida

Print this Recipe!

For the Dough:

3  cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

**This is the original recipe I tested and use.  Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water.  As a fail-safe, feel free to activate your yeast first.  To activate yeast, whisk yeast into 3 tablespoons of warm water.  The water should be between 105 and 115 degrees F.  Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy.  Your yeast is ready to go!  If the mixture does not foam and froth, toss the yeast and try again with another package of yeast.  Add the activated yeast when you combine the wet and dry ingredients.

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.”

January Homepage

Is This Thing On?

So this is me testing out the format by babbling about nothingness (theoretically there will be a lot of that here)