Snickerdoodle Cookies

Whenever I want a cookie, it never fails I am missing an ingredient in the house. I really wanted chocolate chip or chocolate chocolate cookies today, but alas. No chocolate chips.


I still wanted to bake cookies though. As long as you have cream of tartar in your cabinet...you have everything (most likely) you need for a Snickerdoodle.

Ingredients:

Oven to 375 degrees.

1.5 cups all purpose flour

1/4 tsp baking soda

1/4 tsp cream of tartar

1 cup granulated sugar

1 large egg

1/2 cup smart balance light (like all my recipes, you can sub regular butter instead; just don't pay attention to my nutrition facts)

1/2 tsp vanilla extract

1.5 tbsp granulated sugar + 1 tsp ground cinnamon for rolling the cookies in prior to baking

How to:

Either with your stand mixer or an electric mixer, beat the butter for about 30 seconds until whipped. Add in the sugar. Mix until combined. Add the cream of tartar and baking soda. Next mix in the egg & vanilla. Blend until combined. Add in the flour. Place plastic wrap over the mix and chill the cookie dough either for 40-45 minutes in the freezer or 60 minutes in the fridge.

When the dough is ready, take a tablespoon and roll the dough into your palms and then roll the ball in the sugar and cinnamon mixture.

Place each ball on a non stick sprayed cookie sheet and bake in the oven for 11 minutes. 

These are easy and tasty cookies for when you just need something sweet.

Serving Size: 1 cookie, yields 24 cookies

Amount per Serving

Calories 78

Calories from Fat 16.7

Total Fat 1.86g

Saturated Fat 0.56g

Cholesterol 8.96mg

Sodium 40.73mg

Total Carbohydrate 14.46g

Dietary Fiber 0.3g

Sugars 8.27g

Protein 1g

Blueberry Muffins, for a snowy (or any) morning!

Not going to lie, I was pretty happy that we were getting slammed by snow today. This meant a few things.
1. Work from home
2. Multi tasking from home
3. Baking


I know I have definitely abandoned my poor blog for some time; and I feel awfully bad about it. 
So, here's my way of making it up to you.

Blueberry Muffins

Preheat the oven to 400 degrees.
What you need- For the muffin mix:

• 1.5 cups of all purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp of kosher salt
• 2 tsp baking powder
• 1/3 cup of unsweetened applesauce
• 1 large egg
• 1/3 cup of skim milk
• 1 cup of fresh blueberries (if you use frozen, thaw them first and dry them)

For the topping:

• 1/2 cup of sugar
• 1/4 cup of butter, diced  (I used land o lake "light" butter for this. My nutrition facts are based on this)
• 2 tsp of cinnamon

For the mix; in a medium bowl, mix together the flour, sugar, salt, baking powder. In a 1 cup measuring cup, measure out 1/3 cup of applesauce. Add the egg. And then enough milk to fill to the 1 cup line. 

Add the wet mixture into the dry mixture. DO NOT OVER MIX! Fold in the blueberries. Again, do not over mix.

For the topping, mix with a fork the butter, sugar, and cinnamon until crumbly.

Spray a muffin tin with non stick spray. 

Fill the muffin tins with muffin mix, to the top, it's okay. You can do it.

Next, sprinkle the topping on the muffins. Now, be careful. This mix will spread and crisp up. This is a crunchy, sugary topping that will melt and *warning* may cause your pan to crisp up. Don't worry, soaking for about 20 minutes after will take the crispy residue right off. Don't know what I'm talking about? You will.

Place on the middle rack for 20-25 minutes. I baked mine for 23 minutes and I should have taken them out early. Still pretty yummy, though!

Amount per Serving (makes 9 muffins)

Calories 211

Calories from Fat 29.0

Total Fat 3.22g

Saturated Fat 1.72g

Cholesterol 30.74mg

Sodium 190.66mg

Total Carbohydrate 44.78g

Dietary Fiber 1.09g

Sugars 29.86g

Protein 3.15g

Enjoy my snow angels!