Snickerdoodles Galore!

Posted on

Dear Jess,

Firstly: you are amazing. Secondly: it’s raining again.

I woke up on this dreary Saturday morning to a note from Jason stating that the coffee maker was all set up, and just had to be turned on. The day only got better from there! After yoga with Rhiannon we came back to make cookies. There have been a few that I wanted to try, so there’s nothing like a rainy weekend and a zen state of mind to bring on the gumption to make 4 dozen cookies!

On today’s list: White Chocolate Macadamia Nut Cookies, Almond-Butter Snickerdoodles. (I absolutely love the word snickerdoodle!)

White Chocolate Macadamia Nut Cookies
(makes 2 dozen)
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups white chocolate chips
1 cup chopped macadamia nuts

1. Adjust an panggangan rack to the lower-middle position and heat the panggangan to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

2. In a large bowl, beat the melted butter and sugars together until smooth. Beat in the egg, egg yolk, and vanilla until combined.

3. Slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated.

4. Working with 2 tbsp of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.

5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 12-16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Almond-Butter Snickerdoodles
(makes 2 dozen)
1 cup packed brown sugar
1/3 cup (about 3 ounces)
1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tbsp smooth almond butter
1 tsp grated lemon rind
1 tsp vanilla extract
2 large eggs yolks, lightly beaten
1 1/3 cup whole-wheat flower
1 tsp baking soda
1 1/2 tsp ground cinnamon, divided
1/2 tsp salt
2 tbsp granulated sugar

1. Preheat panggangan to 350 degrees and line baking sheets with parchment paper or silpats.

2. Place the first 4 ingredients (brown sugar, cream cheese, butter and almond butter) in a medium bowl, and beat until well combined. Add lemon rind, vanilla extract, and egg yolks; beat until well blended.

3. Combine flours, baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp salt using a whisk. Add flour mixture to butter mixture; beat until well combined. Combine the remaining 1 tsp cinnamon and granulated sugar in a small bowl. Roll rounds of dough in cinnamon sugar then drop dough onto prepared baking sheet. Bake at 350 degrees for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks.

I hope your weekend is relaxing, and a true breath of fresh air.


So much of my Love,
Sally

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *