Snickerdoodle Muffins

The world knows my favorite cookies are snickerdoodles.  I've also tried snickerdoodle ice cream and cupcakes, both of which are delish. I was on Pinterest and saw this recipe for muffins. Of course I had to try them out. The finished product is fantastic. A semi-crispy outer shell of cinnamon sugar and a sweet & fluffy inside. Top it off with a mug of apple cider and breakfast is served. Thank you Eat Me, Delicious for this excellent recipe!


Recipe (slightly modified):
2 sticks unsalted butter (room temperature)
1 C. sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cream of tartar
1/4 tsp. & a pinch nutmeg
1 1/4 C. sour cream
2 1/4 C. flour
1/2 C sugar & 1 TBL cinnamon (put in shallow bowl)



Pre-heat over to 350 degrees and grease a muffin pan with baking Pam.

Cream the butter and sugar until soft. Add vanilla and eggs one at a time and mix well.

In a medium bowl, mix the dry ingredients together.

Add half of the dry mixture to the egg mixture and mix. Then add the sour cream and mix. Pour in the remainder of the flour mixture and mix well.

Using an ice cream scoop, scoop out dough and drop in the shallow bowl full of cinnamon-sugar. Roll the dough in sugar until completely covered and drop into the muffin pan.

Bake for 20-22 minutes or until golden brown

Like I said the end result was so scrumptious. We stood around the kitchen eating these and drinking apple cider for breakfast.

Enjoy!

Cinnamon Scones

Yes, it's true... I'm a scone-a-holic. Not just because they are mouth-watering and delicious, though that is a BIG part. But since K adapted this super easy recipe we can't find reasons not to make them on any given day. These aren't your typical scones that can sometimes be a bit, how do you say, dense? These scones are a lot lighter. You can make them plain or do what we do and add some cinnamon and sugar on the top.

Here's the recipe:
1 C flour
2 TBS sugar
1 tsp baking powder
1/8 tsp baking soda
1/4 C cold butter
1/3 C buttermilk
Cinnamon and Sugar (1tsp sugar and 1/4tsp cinnamon)

In a bowl sift together the flour, sugar, powder and soda. Cut the butter into chunks and add it to the dry mix. Use a pastry cutter (or you can use two knives or even a large fork) to cut the butter into the flour until it is crumbly and well mixed.

Add the buttermilk and mix just until the dough comes together. If you don't have buttermilk (and let's be honest who just happens to have buttermilk in their fridge???) just put 1tsp white vinegar in your measuring cup, fill it the rest of the way with milk and let it sit for a couple of minutes. Once the dough comes together place it on a floured surface and pat it into a 5-in circle.

Use a knife to score the top of the dough into 6 slices. Then sprinkle the top with the cinnamon and sugar mix.
Bake at 375 for 20-25 min, or until it just begins to turn golden brown on the edge. Remove from the oven and place on a rack to cool for a few minutes, then break it into wedges.

These scones are best when they are warm and fresh. You can also go crazy and serve them with ice cream and fresh berries!

Classic Fluffy Waffles

Here's a very quick and easy waffle recipe that are perfect for Saturday morning. Pair with strawberry syrup or your favorite syrup. We got the recipe from "The New Book of Waffles and Pizzelles" by Donna Rathmell German

Here's the recipe:

2 eggs, at room temp and separated
2 C flour
2 tsp baking powder
1/4 tsp salt
2 TBS sugar
1 1/2 C milk
1/2 C butter melted and cooled

Start by sifting together all of the dry ingredients.


Whisk together the egg yolks, butter and milk. Add the mixture to the dry ingredients, but mix it by hand just until they are blended. Don't over-blend!

In a separate bowl, use a mixer to beat the egg whites until the form stiff peaks. Then gently fold them into the batter just until they are all mixed in. Again, the key with these is to not over mix it.

Now all you have to do is pour them into a hot waffle iron. I usually spray a little bit of PAM on it first just so they are easy to take out. This recipe makes 2 large waffles, if that is more waffle than you want, you can always half the recipe.

We love using this recipe because we can always double or triple it when we have company or just make "as is" when it's just the two of us. These waffles are easy and delicious! They are best served hot out of the waffle iron, with butter and syrup. Enjoy!

Quiche Lorraine

I LOVE quiches. I think they're the best things on earth. Hot or cold, a nice piece of quiche is always a welcomed site. We've tried many recipes and have come up with our own. Try it out as is or add other items... skies the limit.

Here's the recipe:

Pastry for a 9-inch Crust Pie
6-8 slices of Turkey Bacon
1 1/2 C. shredded Swiss cheese
1/3 heaping C of onions (finely chopped)
4 Eggs
2 C Half-and Half
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Garlic powder

Pre-heat 425. Start bymaking the pie crust. Bake your crust for 10 minutes with foil wrapped around the edges. Take the foil off and bake for another 3 minutes. Set aside. Reduce the oven to 325.

Cook the bacon in a frying pan. Fry until crispy. Crumble and set aside. You can use regular bacon for this recipe as well. We like turkey bacon because of the smoky flavor and it's a little healthier than pork.


Shred cheese and set aside 1 1/2 cups. Finely chop 1/2 of an onion. This will most likely be a 1/3 cup.
Add the crumbled bacon, onion and cheese to the crust.

In a large bowl, beat eggs with a wisk. Add half-and-half, salt, garlic powder and pepper.

Bake the quiche at 325 for 45-50 minutes. Use the cake method by dipping a knife at the center of the quiche. It the knife comes out clean take it out of the oven. Let it rest for 10 minutes before serving.


As I said at the beginning, you can always add vegetables if you'd like. For example, add broccoli or spinach. This quiche is so yum- delish. If you don't finish it, you can store in the fridge. Enjoy!

Strawberry Syrup

Anyone who knows me (B) knows that I adore/ absoultely LOVE strawberries. I heart strawberry milk, strawberry jam, strawberry yogurt, strawberry syrup (go figure), or just a plain juicy strawberry year-a-round. If you are an admirer of the strawberry (and let's be honest, who isn't?!) this recipe is for you.

Strawberry syrup is delicious yet let's face it, when you buy it from the store it is loaded with tons of sugar and high fructose syrup among other things. That's why this recipe is perfect for your household plus you can store it in the fridge!

Recipe (kudos to tasteofhome.com)

1-2 pints halved strawberries
3/4 cup sugar
1 Tbl. corn syrup
1 1/2 tsp. lemon juice
1/2 tsp. butter

Wash strawberries and slice them into halves or quarters.

Place in blender, cover and puree. You want this puree to be straight liquid, so make sure you get all of the big chunks before proceeding to the next step.

Place strawberry puree into a saucepan on high heat. Immediately add sugar, corn syrup, lemon juice and butter. Stir. Bring the mixture to a boil. Continue stirring to make sure the sugar doesn't burn at the bottom of the sauce pan.

Once the mixture starts boiling and foaming take the saucepan off of the heat.

Skim off foam and remove seeds by using a strainer.

And there you have it- Strawberry Syrup and it only took 10-15 minutes to make!! To preserve your syrup for later use, place in a sealed jar and leave in the refrigerator.

This recipe has turned into a household favorite especially during the summer months when strawberries are in season. Don't worry maple syrup, we haven't forgotten you... maybe we'll hang out again in the fall and winter... no hard feelings! :-)