Light and Tasty Snickerdoodle Muffins

Snickerdoodle

Muffins!

A cookie in muffin form created especially for my sister.

My sister loves Snickerdoodles, and I'm always surprised by how many people don't even know about the cookie. I love them too and I thought they were pretty common, I guess they're not? So this past Christmas in the midst of preparing for all my baking my sister tells me that this year she would like some Snickerdoodle muffins instead of cookies. So I go, OK...never heard of the cookie in muffin form but I'll give it a shot. I began my research immediately. Pinterest, Taste of Home, Google. I looked everywhere and found a few different recipes for these muffins. Of course, one of the big things in the recipes was a lot of butter, cream, sour cream, stuff like that. Basically everything that would make a deliciously dense muffin. I know my sister and when stuff is really heavy she won't like it as much. So I started to tweak the recipes.

I looked at what they all had in common, the usual stuff: butter, flour, sugar, cinnamon, cream of tartar, etc. Where they differed was in the amounts and what type of liquid was used. Milk, sour cream, heavy cream, half-and-half...So I figured hey, why not cut the butter in half (according to 2 of the recipes I found) and use buttermilk instead of sour cream or heavy cream? From there I just took off running. Fiddled around with ingredients and which order to add them in, baking temperature and time. At the end of the day, I'd figured it out and was ready for my first test batch. They actually worked! I was really excited that I would be able to get my sister her Christmas muffins.

Curious to try these out? Well here's what you'll need!

2-1/4 cups all purpose flour (and another couple of tablespoons to add after)

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons cream of tartar

1/2 teaspoon ground nutmeg

1/2 cup butter (1 stick), softened

1 cup sugar

2 eggs

1-1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup buttermilk

Cinnamon Sugar

First things first, preheat your oven to 375 degrees Fahrenheit.

Now grab a medium bowl and combine all the dry ingredients: the flour, salt, baking soda, baking powder, cream of tartar, and nutmeg. Done? Good now set that aside for the time being.

In a large bowl cream the butter and sugar until it's like and fluffy.

Next, add in the 2 eggs, vanilla and almond extracts. Beat until everything is well blended.

Now its time to add everything together. Grab the buttermilk and the dry ingredients. Alternate adding them to the creamed mixture starting with the flour mix. Add some dry ingredients, mix it well. Add some buttermilk, mix it well. Continue this process until everything is mixed in. I like to mix in the last of the dry ingredients by hand, so I don't over mix. Because over mixing the batter is bad and messes up how the muffins rise.

Once everything is all together it's time to line your muffin tray with paper liners, if you're using them, which I highly recommend. I love them, as I've stated numerous times. Here's what your batter should look like: 

Looks nice and light, right? Now scoop the batter into the prepared muffins tins, filling them about two-thirds to three-fourths full. Feel free to add in another couple tablespoons of flour here just to ensure that they muffins will rise at least a bit more.

These muffins don't rise a ton, so it's completely fine to fill them up a little more.

I topped mine with some cinnamon-sugar and did my best to swirl it through the muffin, I need to perfect this still, but at least with the topping it worked out nicely.

Now toss them in the oven, well don't toss them, place them...for about 20 minutes. I like to switch my pan around at the 15 minute mark just because my oven has one tiny hot spot.

Muffins mid-baking, see how they rise but they don't get overly puffy? Yeah I don't know why exactly I'm still working it out. But it doesn't affect the taste, they're still light and fluffy, and of course delicious.

Once they're done let them cool in the pan for about 5-10 minutes then remove to a wire rack to cool completely.

Well there you have it! These are delicious warm so go ahead and eat some once they've cooled down from being straight out of the oven.

These got the taste-test approval from several of my friends and my sister so I hope you'll enjoy these too! Like all muffins, they're fairly easy to make and should be store in an airtight container for up to about 5 days. I individually wrapped these and sent them to Ohio. So they'll hold up in travel too if that's what you plan on doing with them.

Thanks for stopping by!

'Til Next Time!!

Slow-Cooker Mac n Cheese!

Slow-Cooker Mac n Cheese

Just another way to make the classic

I feel like these past few weeks there is so much going on. I've been interviewing for a new job, I'll know in a few days whether I got it or not, there have been dance shows, cleaning, cooking, and I've been running around like a madwoman trying to get stuff done. But the job thing is the most important right now. I don't think I've ever wanted anything so bad in my life before...well except maybe my dog.

Like my dad has said, the preschool was a nice transition from going to school full-time to working full-time, but it's not something that has a lot of potential to grow. Unless I want to get my Montessori certification and be a teacher for the rest of my life. And....I don't. I love it, but not all of it. Teachers need to have 100% passion about teaching and I have probably 75-80% not enough, not good enough. So after a second and third interview with one company I am counting down the seconds until I may possibly hear from them. I need a new chapter in my life, I need a change, I want room to grow and to be challenged in other ways than my patience please.

My dog really wants me to get this new job too. Why? So I can afford to buy her the good food, treats, and new toys. She's got my best interests at heart. I think being on a new career path is what excites me most...well and buying new clothes for this job will be fun and wearing all my shoes. Aurora doesn't see it that way, she sees food possibilities. And on that note...so do I.

Mac n Cheese, irony of this is when I was little I didn't like it. Crazy right? What little kid doesn't like Mac n Cheese?! Me. I don't get it, I love it now. Just as long as I don't make Easy Mac...I accidentally almost set fire to the microwave at work about a month ago. I forgot to put water in the cup with the noodles. Yeah, Kendra can make shit from scratch, but can't handle the Easy Mac. Genius.

So I can make regular Mac n Cheese from a box, and I've made my Creamy Baked Mac n Cheese. I've got another idea for that one too I need to try out...as soon as I get a couple of new kitchen toys. So today I thought I'd take my spin at Mac n Cheese in the crock-pot! I've looked at several recipes and decided to take a stab at it. So here we go, here's what you'll need!

8 oz elbow macaroni

1/4 cup butter, melted

1 egg, beaten

2 cups shredded cheddar cheese, divided

8-10 oz evaporated milk

1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted (I used Campbell's)

1/2 cup milk (I used 1%)

1/8 teaspoon paprika

Black Pepper to taste

1-2 Jalapenos, chopped (optional)

This recipe can easily be doubled, I initially cut one of the recipes I found in half to get these amounts. First thing you're going to do is cook the Macaroni according the the package directions. Once it's cooked drain it and place the noodles in a 3 quart slow-cooker. Pour the melted butter over the noodles. Now grab a large bowl and move on to the next step.

Combine the egg, 1-1/2 cups cheddar cheese, evaporated milk, cheddar cheese soup, and the milk into a large bowl and mix it up so the ingredients are well blended together.

The egg is hiding underneath the cheddar cheese, I was slightly slow at taking a picture of that. Oops!

One option I can give, it to possibly substitute some of the cheddar cheese for Velveeta if you want a more creamy texture. With the egg and shredded cheese this recipe gives more of a fluffy Mac n Cheese rather than truly creamy like my baked one. But I like the fluffy texture of this one, it still tastes delicious.

Take that cheese mixture and pour it over the buttered noodles. Stir to coat them really well.

Now it's simple, put the lid on your crock-pot, slow-cooker, whatever you decide to call it. I switch back and forth if you haven't noticed. Cook it on low for about 2-1/2 to 3 hours.

Around the 2-1/2 hour mark, check on the Mac n Cheese, if you can, if it looks done to you, fabulous! If you want it to go a bit longer, then do that! 

See how it looks more fluffy than creamy? Yes, that's because of the egg. Slightly different texture, but still delicious with all the comforts of regular mac n cheese!

Whenever you decide the Mac n Cheese is done you can add in the chopped jalapenos if you are adding them. I love adding a little extra kick to my mac n cheese, you could also add in green onions if you want, I really like green onions. Oh you could top it with Parmesan cheese or Monterey Jack...I chose this time to top mine with that remaining 1/2 cup of cheddar cheese.

Let the Mac n Cheese cook for another 15 minutes or so, until the extra cheese is melted. Then serve and enjoy! This can be a great side dish to a meal or it can be a meal in itself! Like I said before, this has a really nice light, fluffy texture. But if that's not what you like omit the egg, add Velveeta, play around with the recipe and see what works best for you!

Hope you enjoy this version of Mac N Cheese!

Any comments? Suggestions? Leave me a comment!

Thanks for stopping by!

'Til Next Time!!

Cupcakes a la White Russian

White Russian Cupcakes!!!

Alright, so the story behind these cupcakes...I was on Pinterest and I kept seeing this post about these White Russian Cupcakes. Cupcakes with alcohol in them?! Oh my god, yes! Since discovering these one I've found a whole lot of different cupcakes based off of drinks! My "cupcakes to-make" list grew exponentially after this day. So I clicked on the Pin and it took me to this fabulous blog. This girl's blog, Baked Perfection, is awesome. She's got a major sweet tooth and has quite the talent for baking. She's pretty inventive too. So I emailed her asking if I could post her White Russian Cupcakes to my blog and she graciously agreed. Of course I'm giving her credit. I wish I had thought these up on my own...maybe one day...

The Kahlua Buttercream frosting for these is to die for. I could probably make some right now and just eat the frosting. So good. So, so, so, so, so good. The taste of vodka and Kahlua in the cupcake itself isn't super strong either, which is wonderful. There is still a sweet, light, cupcake taste with just a hint of the booze. I used a piping bag for the frosting for the first time with these too...Took a few tries but I got the hang of it by cupcake #4.

Shall we get started? Grab some bowls and get ready to have a blast making these!! Here's what you'll need!

1-1/4 cups all purpose flour (I added an extra 1/4 cup at the end before baking)

1-1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

6 Tablespoons butter, softened

1 large egg AND 1 egg white

1 teaspoon vanilla extract

1/2 cup milk

1/8 cup vodka

2/8 cup of Kahlua, divided into 1/8 amounts

First...preheat your oven to 350 degrees Fahrenheit.

Grab a medium sized bowl and mix together the flour, baking powder, and salt. Set that aside for a few minutes.

In a different bowl cream the butter and sugar until they are light and fluffy. Once that's done, add in the egg and egg white one at a time. First at the egg in to the butter/sugar creamed mixture with a hand mixer or in a stand mixer. Then add in the egg white, again mix well.

Once that's all mixed in, time to add in the fun stuff! Grab the vanilla, vodka, and 1/8 of a cup of Kahlua!

Throw those into the creamed mixture and again, beat until well combined.

Now it's time to do that alternating thing between adding in the dry flour mix and the 1/2 cup of milk into the creamed mixture.I started with the dry mix, added in about 1/3 of the mix and then beat it to mix the flour in. Then I added about 1/4 cup of milk, again beat it until mixed in...repeat until both the flour mix and milk are well blended into the batter.

Now you're probably sitting there going, "this looks pretty thin to be a good cupcake batter." Or at least I was, it is pretty thin, so I added an extra 1/4 cup of flour here. But there you go, cupcake batter is all done. Pour batter into paper-lined muffin cups!

I used fancy liners this time instead of plain white ones...probably because of the picture on Baked Perfection's blog. She used black and white liners and I liked how it looked. You can use whatever color you want...anyways...

Bake the cupcakes for 17-20 minutes, depending on your oven of course! I put mine in for 10 minutes then turned the pan around because I have a slight hot-spot in my oven then baked for another 10.

Ooooooo look how good those look! I really want some of these now...hrmmm maybe later...

Once they're done baking, you'll know they're done when a toothpick/cake tester inserted near the center of the cupcake comes out clean.

Now, remember that extra 1/8 cup of Kahlua? Is that handy? It better be. What I did was poke a few holes into the top of each cupcake and then brushed the remaining Kahlua over top each cupcake. It gives the cupcake a really nice browned look. Also, it helps keep the cupcakes really moist.

Once the Kahlua has been brushed over the cupcakes, remove them from the pan and cool on a wire rack. These need to be completely cool before you can frost them...They might look good enough to eat right now, but trust me you'll want to wait for that frosting. Speaking of...here's what you'll need!

1/2 cup butter (1 stick), softened

3 cups powdered sugar

a pinch of salt

4 Tablespoons Kahlua

First, beat that butter until it's nice and creamy!

The butter needs to be pretty soft for you to get the right consistency for the frosting, but not so soft it's almost melted. Play the "just right" game with it.

Add in the salt and the 1st cup of powdered sugar next...then keep adding in the powdered sugar about 2/3 a cup at a time. Mix it on a slow speed so the sugar doesn't go everywhere!!

It's going to look pretty crumbly and not like frosting at all. Don't worry, that's how it's supposed to be. Now is when you start to add in the Kahlua, one Tablespoon at a time. It's going to remain pretty crumbly through the first two tablespoons of Kahlua. For me, even after I added in the third tablespoon, my frosting still looked like this...

Crumbly, crumbly, crumbly! Ahhh I was beginning to doubt the liquid content. Could 1 more tablespoon really make this crumbled mess into a delicious frosting? Oh yes it could. I added in the 4th tablespoon of Kahlua and BOOM!

Frosting!!

Amazing isn't it? I think it is. OK so now grab a pastry bag and a large frosting tip. I used my M1 Wilton frosting tip to go along with my brand new featherweight pastry bag.

If you don't have a pastry bag, reinforce one of the corners of a gallon sized Ziploc bag with a few layers of scotch tape and then cut the tip of the corner off of the bag. Use a coupler with the frosting tip too. I used a coupler with my pastry bag too. There's a way you can cut off the tip of the Ziploc bag so you don't have to use the frosting tip...but I have no idea how to do that.

If you don't have a frosting tip I'm sure just the simple hole in the corner of the bag will work, the frosting design won't have the same look, but it will act the same as if I had used a round tip.

Are your cupcakes cool? Is your frosting in your pastry or Ziploc bag? Need help getting that frosting into the bag? Put the bag in a cup and fold the top over the sides of it. It will make it so you can use both of your hands to scoop the frosting out of the bowl instead of trying to scoop/hold the bowl with one hand and hold the pastry bag in the other.

Now comes the fun part! Frosting!! Don't worry if the first couple cupcakes don't turn out fantastic. Mine sure didn't...

Yeah, not to pretty eh? It's OK you can either scrape the frosting off and try again or leave it to see your progress.

The key with getting the frosting to come out nicely is to hold the bag where the frosting fills up the bag to, and create a sort of seal with that hand. With the other hand, place it near the bottom right by the frosting tip and twist both hands sort of like how you wring out a wash cloth. Use the bottom hand to guide the frosting onto the cupcake. Simply squeezing the bag doesn't quite work out. Well, it does but you tell me, how does that cupcake look? Crappy. That's how. Once I figured out the twisting technique, which took some help from Google, this is now my cupcakes started to look. My description may not be the easiest to understand. YouTube and Google saved me here.

Looks much better doesn't it? I've been continuing to work on my cupcake decorating skills since I made these last month...or was in it January...I don't remember now. I want to make them again though, they are delicious.

So like I said, don't get frustrated if you can't get the hang of it right away. Do what I did, go on Google and look up different frosting techniques and find the one that works for you!

I did start from the outside and worked my way into the center of the cupcake. That worked best for me.

So there you go! White Russian Cupcakes!

Hope you have fun with these and with the fun part of figuring out how to frost a damn cupcake nicely!

Well I'll leave you with a couple more pictures!

Well I hope you enjoy these as much as I did...do.  :)

How delicious do these look?!?!
Oh yeah store them in an air-tight container for up to 5 or 6 days...maybe a week. But I doubt they'll last that long really.

Thanks again for stopping by!!

'Til Next Time!!

Spring is in the Air!

So Let's Eat Some Lemon Fudge!!

It's officially Spring! Ahh that means good-bye to cold weather! Me? I'm a little bummed, I love the cold weather. But this is that brief time in Phoenix where you can go outside in shorts and a tank top and not feel like you're melting into the sidewalk. Don't worry, that'll come in about a month or so. I am not looking forward to that. But it's Spring and Easter is on it's way and I think this lemon fudge will be a big hit as a different spin on an Easter snack. Me? Now I don't really do Easter, I mean not since it involved hunting for eggs and going to my Baba and Papa's house for Perogies. Oh man, those are delicious. I need to make them from scratch...hmmm I'll make that into a project for the future.

I spent the last week in Ohio visiting my sister. Well, it's a lot colder out there but that wasn't a problem. It was awesome to see her and her husband. We really spent most of the time eating and drinking...and shopping. But that's OK, it's what sister's should do. Oh! And I got to meet her ADORABLE little basset hound puppy, Bella. Yeah, she's crazy hyper, but adorable none the less. So I got back from Ohio late last night and decided today I must write a blog entry. Got a busy week coming up ahead of me, dance practice tomorrow, dance show on Saturday, back to work on Monday after my Spring Break, interview for a new job on Tuesday...busy few days for Kendra indeed. I'm excited as all hell for it though!

Now this fudge...I love lemon. I used to eat them as a kid. Just love that sour taste. I also love fudge...so this is just perfect. It's like a white chocolate lemon fudge. Can't get any better than that!! Best part is, it's super easy to make! To make this work all you need is a medium saucepan, a 9x9 square pan, and some tin foil! Couldn't get any easier!! Now as far as ingredients...

1-1/2 teaspoons plus 6 tablespoons of butter, divided

2 packages (10-12 oz each) white chocolate chips

2/3 cup sweetened condensed milk

2/3 cup marshmallow fluff

1-1/2 teaspoon lemon extract

First things first...Take the 9 in square pan and line it with tin foil. Grab that 1-1/2 teaspoons of butter and grease the tin foil. Now you can set that aside until later.

Next up! Take that 6 tablespoons of butter and melt it in a medium sized saucepan. Make sure you melt the butter over a LOW HEAT. No scorching the butter!

Then add in the chocolate chips and the milk. Stir for about 10-12 minutes, until the chocolate is all the way melted and the milk is well absorbed.

Like I said, this one is pretty simple it's really just adding the ingredients in the right order...

Next up! Stir in the marshmallow fluff...this stuff is incredibly sticky so it could take a bit of work but do your best to get all of the 2/3 cup of fluff into the fudge.

Add in the lemon extract now too and stir it until the fudge is nice and smooth like so:

Oooooooo very nice right? It could take about 3-4 minutes to get the fudge looking this smooth after you add in the marshmallow fluff and the lemon extract. Remember you're doing this all on a LOW HEAT no burnt fudge for us! Once the fudge is smooth pour it into the greased 9-in square pan. Spread it evenly so you have fudge that's all the same thickness.

Now all you have to do it put it in the fridge for about 20 minutes so it can set. Then take it out and score it...

Yes, I know my squares are no where near even...I'm bummed about it too. But once you score it put it back in the fridge to set the rest of the way. It can take a couple of hours to fully set, but luckily there's only what...one dish and a spoon to wash? Easiest clean up ever!! When it's ready, simply lift the foil out of the pan and cut through the fudge the rest of the way. Store it in the fridge and BOOM! Great Easy Easter snack/dessert for you! Or...you know, just a springtime chocolately-lemony delight!

This was a bit of a short entry, don't worry I got something good planned in the next few days. 

So you're going to have to come back and check in on that!

Thanks for stopping by!

'Til Next Time!!