Here goes nothing…
For as long as I can remember, I’ve loved to bake. As a teenager, I’d bake sweets for the family, impatiently waiting for their feedback and then improving. My brother-in-law always reminds me of the first cake he ever tasted from me and how runny the icing was, dripping off the cake. Okay, I can honestly say I’ve come a long way since then.
I’m fortunate enough to work in a foodie environment, alongside a good friend of mine, Cassie who is a home economist. Over the weekend I made her delicious French Onion Soup recipe and you guessed it, it turned out wonderful. Perfect for my sore throat. She’s got an awesome blog called FoodmyFriend where she is building up her recipe database, so you are bound to find something yummy, especially as she continues to add to it.
Now I could probably talk about my favorite foods for the length of a book, but instead I’m going to leave you with one of my all time favorite recipes for Snickerdoodles. If you have not been fortunate enough to try these delicious cinnamon cookies, OMG what have you been waiting for! No excuses any more.
If you’ve poured through my past posts, you will notice that I’ve already posted this recipe, but I see no harm in sharing what I think is the absolute best cookie in the WORLD! Hmm I’m starting to sound a bit like Brains from Pinky and the Brain. (Please tell me you’ve heard of them hehe).
– 1 ½ cups caster (superfine) sugar
– 1 cup unsalted butter (227grams)
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 ¾ cups of plain flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1/3 cup caster (superfine) sugar
– 2 teaspoons ground cinnamon
1. Beat sugar and butter until smooth
2. Add eggs, one at a time, as beating
3. Beat in the vanilla extract
4. Add flour, baking powder and salt into wet mixture, until smooth
5. If dough is too soft to roll into a ball, cover and refrigerate for at least 15 minutes or until firm enough to roll into a ball
6. Oven should be at 190 degrees Celsius (374 F), with fan
7. Mix the caster sugar and ground cinnamon (from the coating ingredients) in a bowl.
8. Shape the dough into round balls. Roll the balls of dough in the sugar and cinnamon mixture. Place the coated balls on a tray lined with non-stick cooking paper, ensuring there is enough space between the balls, as they grow quite a bit.
9. Once the oven is hot, bake the balls for 12-15 minutes, or until gold at the edges. When first pulled out they will be very soft to the touch, this is fine, since they harden when left to stand for about 10 minutes.
What is your favorite cuisine?
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– Leave a comment in the blog with a link to your Wednesday Guilty Pleasures blog
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