The Fluffiest Snickerdoodle Cookies

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Thank you everyone who has sent me recipe requests! I will try as often as possible to cook/bake your requests. Here is my first one…Snickerdoodle cookies, a  classic favorite. These are my all time favorite cookies and I finally perfected my recipe to make them extra “fluffy”, just as they should be! For those who have a recipe you would like to learn how to cook/bake please email me at: kathrynskitchenblog@gmail.com.

Yield: 2 dozen

Ingredients:
1 cup butter; softened or at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs; room temperature
1 tsp vanilla extract
3 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

For the cinnamon-sugar coating
1/4 cup sugar
2 tsp cinnamon

Steps:
1. Preheat oven to 400 degrees F. In a mixing bowl, cream butter, sugar, eggs, and vanilla. Once creamed, add flour (one cup at a time), cream of tartar, baking soda, and salt. Let sit in refrigerator for 15 minutes.
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2. In the meantime, in a small bowl mix cinnamon and sugar. With a mini ice-cream scooper scoop dough balls and place in cinnamon sugar bowl. Roll balls in mixture until coated well. Place on an ungreased cookie sheet 2 inches apart (because they will get a lot bigger!) and bake for 8-9 minutes. Transfer onto cooling rack until cooled completely. The cookie will look undercooked but it will cook a little more as it cools.
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Cowboy Cookies

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Yield: 8

Ingredients:
3/4 cup butter; room temperature
1 cup brown sugar
1 egg
1/4 cup sugar
1/4 cup honey
1 tsp vanilla
2 cups uncooked oatmeal
1 cup rice crispy cereal
1 cup flour
1 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
1/2 cup shredded coconut*optional (I personally don’t like coconut but I heard it would go great with this recipe!)

Steps:
1. Preheat oven to 350 degrees F. With a mixer, beat together butter, sugars, honey, and vanilla until combined..texture will become creamy.
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2. Reduce speed on mixer and add in oatmeal, rice crispy cereal, flour, salt, baking soda, and chocolate chips. Mix until cookie dough is formed.image

3. This is a little trick that works great and makes all of your cookies the same shape! With a mini ice-cream scooper, scoop dough balls and place on an cookie sheet lined with parchment paper. Place 1 inch away from eachother and bake for 14-16 minutes. Let cool and then serve! These are also delicious for dunking in a cold glass of milk 🙂
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Panettone French Toast

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I hope everyone had a very Merry Christmas and didn’t eat too much like I did! In my families household during the holidays we usually always have at least 1 Panettone in the house. It has been a tradition since I was little to usually make waffles for breakfast on Christmas Day but this year we thought it would be a good idea to try something a little different. So, because was had so much panettone bread…my Nana made Panettone French Toast and topped it with peaches but you can use what ever kind you have around your house! This is definitely something you have to try and it’s a great way to use up the bread. Because of its richness in butter and little pieces of chewy sweetened candied fruit it makes the perfect French toast!

Yield: 6

Ingredients:
1/2 Panettone
2 eggs
1 cup whole milk
Dash of salt
1 Tbsp of vanilla
2 Tbsp sugar
2 Tbsp butter
2 tsp cinnamon
Warm maple syrup
Fresh fruit (your choice!)
Powdered sugar

Steps:
1. Heat oven to 375 degrees F. In a medium sized bowl, beat eggs, vanilla, milk, salt, sugar, and cinnamon. Whisk until combined. Cut Panettone into 6 slices with a 1 inch thickness.

2. With a fork, poke 3 times to make holes in bread (to absorb the egg batter). Dip each piece of Panettone in egg mixture on both sides and place on baking sheet lined with parchment paper. Place about 1/2 tsp of butter on each piece of bread. Bake for 15-20 minutes. Drizzle with warm maple syrup, sprinkle with powdered sugar, and top with fresh fruit! Delicious!

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Hot Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake because you can come up with so many different ideas–they are completely endless! So… thanks to Betty Crocker, I got the idea to bake hot chocolate cupcakes plus its the perfect season for it.. I also finally came up with a great frosting that is fluffy and won’t drip or lose its form. They are so cute you won’t want to bite into them!

Yield: 24

Ingredients:
1 box of Betty Crocker’s French Vanilla cake mix
3 packets of Swiss Miss hot chocolate
1/2 cup vegetable oil
3 whole eggs
3/4 cup water
1/2 cup mini chocolate chips
1/2 cup mini marshmallows
Red straws cut in thirds (I bought mine at Target)

Fluffy Whipped Cream Frosting:
1/2 cup heavy whipping cream
4-5 cups powdered sugar
1/4 cup butter; room temperature
1 tsp vanilla extract

Steps:
1. Preheat oven to 350 degrees F. Mix in all ingredients with a mixer until combined. With a spoon or large ice cream scoop, scoop out batter and put into lined cupcake tins. Bake for 20 minutes or until golden brown.

2. Time for the frosting! In a mixing bowl, add whipping cream, and slowly add in powdered sugar 1 cup at a time. (Otherwise, you will have a disaster and a mess!) Add in butter and vanilla and mix for 3 minutes or until peaks start to form. Frosting can sometimes be tricky to make so if you feel that the mixture is too thick or too thin, don’t be afraid to add more sugar or cream.

3. Once cupcakes are cooled, place frosting in pipping bag with a french tip and swirl about 1 1/2 Tbsp of frosting per cupcake, or until cupcake is covered. Sprinkle chocolate chips and add 3 mini marshmallows on top. I think these toppings give it the ultimate “hot chocolate” look!

*I recommend frosting 5 cupcakes at a time and then adding the toppings because the frosting will get hard fast!

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Old Fashioned Iced Oatmeal Cookies

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Oatmeal cookies are one of my favorites and this recipe tastes just like the store bought ones–except its homemade! My icing recipe is just perfect for this because it is very simple, light, and dries almost instantly. I always prefer to make “too much” icing because there is nothing more annoying than running out in the middle of frosting cookies! So I included a little extra to be on the safe side 🙂

Yield: 12

Ingredients:
2 cup flour
2 1/2 cups rolled oats
1 cup butter
1 Tbsp baking soda
1/2 tsp baking powder
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups brown sugar
2 eggs
1 tsp vanilla extract

Icing:
2 cups powdered sugar
2-3 Tbsp milk

Steps:
1. Preheat oven to 350 degrees F. In a mixing bowl, cream together butter, vanilla, and sugar. Then add in flour, oats, baking soda, baking powder, cinnamon, and nutmeg. Mix until dough is formed.

2. Line 2 baking sheets with parchment paper. For a dough ball with hands (about 1 1/2 Tbsp) and place on sheet 1 1/2 inch apart. With a spoon, gently press down on dough ball. Bake for 10-12 minutes until golden brown.

3. While cookies are baking, in a mixer add powdered sugar and milk and mix for a good 3 minutes until well combined. The icing should be slightly runny. Put icing in a sandwich plastic bag and cut the tip to make a hole. Be sure to cut it VERY small..almost as small as possible! Once cookies are cooled, gently drizzle icing on cookies and let cool for 15 minutes or until icing is set.