best snickerdoodle

The Best Snickerdoodle Cookie Recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24

Ingredients

1 cup Unsalted Butter (softened)
1 1/2 cups Sugar (300 g)
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour (330g)
1 1/2 teaspoon Cream of Tartar(or 8-9 g baking powder)

1/2 teaspoon Baking Soda

1 teaspoon Salt

Cinnamon-Sugar Mixture:

• 1/4 cup Sugar
• 1 1/2 Tablespoons Cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
4. Line jelly roll or cake pan with wax paper and press dough into flat 1-2" pancake. Or you can leave in bowl and scoop balls
5. refrigerate at least 1 hour or overnight (preferred)
6. In a small bowl, stir together sugar and cinnamon. 
7. Cut chilled dough into cubes and roll into small balls until round and smooth. (Or scoop and roll into a ball) Drop into the cinnamon-sugar mixture and coat well. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
8. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan. 

hot chocolate

1/2 cup (4 oz.) sugar 1/4 cup (1 oz.) HERSHEY'S Cocoa, Natural (Item# 63505) Dash salt 1/3 cup hot water 4 cups (1 qt.) milk 3/4 tsp. vanilla extract     Mix together sugar, HERSHEY'S Cocoa and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; stir and heat until hot. Do Not Boil. Remove from heat; add vanilla. Beat with whisk until foamy; serve immediately. VARIATIONS: Add one of the following with the vanilla extract: SPICED: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired. MINT: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy. Serve with peppermint stick, if desired. CITRUS: 1/2 teaspoon orange extract. MOCHA: 1 to 2 tablespoons powdered instant coffee. AU LAIT: Spoon 2 tablespoons softened vanilla ice cream on top of each cup of hot chocolate at serving time.

measurements

flour cake or AP, 1 c - 120 g

sugar, 1 c= 200 g

brown sugar, 1 c= 220g

cocoa powder, 1/2 c = 43g

Mexican quinoa

ONE PAN MEXICAN QUINOA

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced (omitted)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (ro-tel)
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

NOTES:

Adapted from Cook Like a Champion

---

This delicious recipe brought to you by DAMN DELICIOUS 
https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

quinoa salad

1 c quinoa uncooked
- cook according to directions and let cool

1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
3/4 c red onion, chopped fine
1 c flat leaf parsley, chopped fine
2 carrots, grated

dressing
1/4 c olive oil
1/4 c lemon juice (fresh)
1 T red wine vinegar
generous salt and pepper

which dressing together and add to all. mix well. Let rest a little before eating

* top with roasted chickpeas, halved cherry tomatoes

roast chicken and veggies

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Author Layla

Ingredients

• 2 medium chicken breasts chopped
• 1 cup bell pepper chopped (any colors you like)
• 1/2 onion chopped
• 1 zucchini chopped
• 1 cup broccoli florets
• 1/2 cup tomatoes chopped or plum/grape
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1/4 teaspoon paprika optional

Instructions

1. Preheat oven to 500 degree F.
2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

shrimp fajitas

Sheet Pan Shrimp Fajitas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 1 1/2 pounds of shrimp peeled and deveined
• 1 yellow bell pepper sliced thin
• 1 red bell pepper sliced thin
• 1 orange bell pepper sliced thin
• 1 small red onion sliced thin
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• several turns of freshly ground pepper
• 2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• lime
• fresh cilantro for garnish
• tortillas warmed

Instructions

1. Preheat oven to 450 degrees.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3. Toss to combine.
4. Spray baking sheet with non stick cooking spray.
5. Spread shrimp, bell peppers and onions on baking sheet.
6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
8. Serve in warm tortillas.

Recipe Notes

If preferred, remove shrimp tails prior to cooking for easier serving.

candied spiced nuts

Category: Side, Snack

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 weeks

Ingredients

US Customary - Metric

• 1 cup raw pecans
• 1 cup raw walnuts
• 1 1/2 Tbsp olive oil
• 2 Tbsp sugar
• 1 tsp ground cinnamon
• 1 healthy pinch cayenne pepper
• 1 pinch ground nutmeg
• 1/4 tsp sea salt
• 2 Tbsp maple syrup

Instructions

1. Preheat oven to 350 degrees F (176 C).
2. Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat.
3. Bake for a total of 12-15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
4. Stir to combine/coat and enjoy warm or let dry/cool completely on the pan (they'll crisp up as they dry/cool) before storing in an airtight container at room temperature up to 2-3 weeks (or in the freezer up to 1 month).