did you know that today is election day?
because it totally is.
which means let’s talk politics!
c’mon… didn’t you know it’s not polite company to talk politics?
(and can we please bring back all the good old school sayings??)
but i will say this…. go vote. by now you should have educated yourself on where everyone stands on the issues that are important to you. so get out there and go vote.
and ya know what i vote for… more brown butter in everything. i mean if butter is good, then it’s only natural that brown butter is better. i mean like lots and lots better. and it can take a dish and elevate it to the next level. that fragrant nuttiness.
oh. my. geez.
needless to say, when i was making these snickerdoodles and realized that i was supposed to melt the butter it was a no brainer. i mean if i’m going to melt the butter than you can be damn sure, i’m browning it. and then to take them up another notch, i used pumpkin pie spice instead of just cinnamon. i mean it’s finally feeling fall around here (and let’s be honest, i will pretend it does no matter what) so what would be better than this simple cookie?
brown butter snickerdoodles
- 1 c (2 sticks) unsalted butter
- 1/2 c dark brown sugar
- 1 c + 1/4 c sugar
- 3 c flour
- 1 tsp + 1 1/2 tbs pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- melt the butter in a small saucepan over medium heat. while it is melting, gently swirl it around while it turns a light amber and starts to smell nutty. watch it when it starts to turn the brown because it can burn easily. set it aside to cool while you gather the rest of the ingredients.
- stir together the dark brown sugar, 1 c sugar, flour, 1 tsp pumpkin pie spice, baking soda and salt. whisk together to combine.
- after the butter has cooled to room temperature, whisk in the eggs and vanilla.
- preheat oven to 400F and prepare your baking sheets.
- stir in the butter mixture into the dry ingredients, mixing until it just comes together.
- in a small bowl, mix the remaining 1/4 c sugar and 1 1/2 tbs pumpkin pie spice.
- using your cookie scoop, scoop out the dough and roll it around in the sugar / spice mixture. place the balls on the cookies sheets, about 2 in apart, and flatten the tops slightly. bake for 7 min and let them cool on the cookie sheet for 1-2 min. remove to a cooling rack and let cool completely.
so like i said… brown butter makes these delicious. i may or may not have eaten about a dozen straight out the oven.
recipe slightly adapted from: the kitchn
could having the olympic swimming trials last night be any better way to get this week started?? i mean… c’mon! ryan lochte in a speedo. and not one of those creepy speedos. he’s just beautiful.
and for the record… i’m not just jumping on the ryan lochte bandwagon now. i’ve been on the bandwagon since he competed in athens. him and aaron peirsol had this college (at the time) girl glued to the swimming competitions.
what does that have to do with biscuit donuts? absolutely nothing. unless you count that these donuts were something my mom made for me growing up and i called her to tell her to watch the trials because ryan lochte is hot.
so biscuit donuts. i’ve been seeing these float around pinterest and it kinda bums me out. i mean i can’t have expected no one else in the world to know about this but growing up, i felt like this was the coolest idea ever. i really don’t know where and when my mom discovered this but these donuts were a hit for me growing up… and to be honest still are. they are like the simplest breakfast EVER. like seriously. i don’t think anything is as simple as these are. and they’re super yummy.
- 1 can biscuits – you can use your favorite but just make sure they’re not the “flaky” kind
- 1/2 c powdered sugar
- 1/2 c sugar
- 1 tbs cinnamon
- oil, for frying – use a neutral oil like vegetable or canola
- 1″ round cookie cutter – yes i am well aware that this is not an ingredient but you need it
- preheat your oil in a large pan / skillet to 325F.
- mix together your sugar and cinnamon. put in a ziploc. put the powdered sugar in another ziploc.
- cut the center of each biscuit out with the cookie cutter. this will give you a donut and a donut hole.
- drop the biscuit dough into the hot oil and fry on each side until golden brown. this goes really quickly. remove the dough from the oil and let drain just a quick second. put in the ziploc of your choice of topping and shake well.
see. super super super easy. like you can have breakfast on the table in less than 10 min total. if you wanted to get really fancy you could make a glaze for some glazed donuts or even a chocolate ganache topping. but i like to keep things simple; the powdered sugar holes are my favs. and let’s be honest, when you’re making them for kid(s), like my mom did, the faster you can get these to the table, the better.
recipe method from: my mom
so i have a friend who gave up dessert for lent… while i probably should have given up dessert, i don’t think the world is ready for that monster. no sweets for 40 days and 40 nights? yeah i would pretty much be going through withdrawls and catatonic. asking me to do that would be like telling my mom to give up coffee. trust me on this… BAD IDEA.
although if i’m being honest, i’d love to be a very, very small fly on the wall to see what the result of that would be…
anyways… i probably should have given up dessert along with my coke and fast food (both of which i very rarely drink / eat but could KILL for during lent). but i didn’t more power to those of you that did.
you might want to stop reading now…
i warned you.
so i pretty much love snickerdoodles. well let’s face it… i pretty much love any kind of cookies but snickerdoodles are up there. ok well every cookie is up there but that’s not really the point is it? but snickerdoodles and sugar cookies hold a special place because of their sheer simplicity and deliciousness. i mean when you get down to it, these are the simplest of cookies. flour, sugar, eggs, vanilla, butter. not too much more than that. and i’m pretty much on a mission to try snickerdoodles in every form out there. snickerdoodle muffins, cookies, cupcakes, and these bars. these bars were quite yummy… but not the same as snickerdoodle. part of that is probably because i’m a bigger fan of cookies than bars but still. they were good enough for someone to ask me for the recipe ASAP so they could be snacks for a road trip to disney… just saying. while i enjoy the cookies more, i would make these again in a heartbeat. they would be especially good treats for tailgating in the fall… again, just saying.
- 2 1/3 c flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 c (1 1/2 sticks) softened, unsalted butter
- 1 1/4 c + 1 tbs sugar
- 1/2 c packed light brown sugar
- 3 eggs
- 1 tsp + 1/2 tsp vanilla
- 1 tbs cinnamon
- 1 c powdered sugar
- 1-2 tbs milk
- preheat oven to 350F. spray a 9×13 pan with cooking spray.
- mix flour and baking powder in a bowl and set aside.
- beat butter until it’s light and fluffy. beat in sugars (minus the 1 tbs of sugar) and salt. beat in eggs one at a time and add vanilla (minus the 1/2 tsp). add the dry ingredients to the batter on a low speed until just incorporated.
- spread half the batter in the pan. mix together the remaining sugar and cinnamon. sprinkle the cinnamon sugar evenly over the batter. drop tsp amounts of the remaining batter on top of the cinnamon sugar mixature.
- bake 20-25 min or until golden brown. cool completely
- mix together the remaining vanilla, milk and powdered sugar. drizzle over the cooled bars.
simple as that.
recipe from: betty crocker