It’s been busy around our house this holiday season. I started a full time job a couple months ago so I’ve been getting into the groove of balancing life and work again. It’s a full schedule of working, baking, coffee dates, dinners and christmas time. I’ve done a lot of baking this holiday season and trying out new recipes. I want to share two recipes for you today. I use Joy the Baker and Shutterbean for most of my baking and cooking inspiration. First recipe is Snickerdoodles. I had never heard of these cookies until I moved to the east coast. Let me tell you that these are amazing cookies. They are between a cake and a cookie and not too sweet but have a little crunch of cinnamon sugar. I baked these for a cookie exchange and for the girls at work. The second is for angel food cake. I made this for a friends dinner party on Christmas Eve. The glaze was almost like a chocolate truffle. So good!
Snickerdoodles
*recipe from the Joy the Baker cookbook
cookies:
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
topping:
1 tsp ground cinnamon
1/3 cup sugar
In a medium bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In a larger bowl beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for one minute between each egg. Stop mixer and scrape down the sides of the bowl. Add flour mixture at low speed until well mixed. Put mix in the fridge for half hour. Place the rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a small bowl mix the topping ingredients. Spoon the dough into little balls and roll each one in the sugar mixture. Place on the baking sheet and cook for 12-14 minutes until slightly browned on the edges. Cool on a baking sheet. These will last in a container for up to 3 days. You can freeze these but they are much better fresh. This recipe makes approx 2 dozen cookies.
Black and white angel food cake
*recipe from shutterbean
2 cups fine sugar
1 1/3 cups cake flour (not self rising)
1 1/2 cups egg whites (10-12 eggs)
3/4 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1/2 cups grated semi sweet chocolate
for the glaze:
1/2 pound semi sweet chocolate chips
3/4 cup heavy cream
Preheat the oven to 350 degrees F.
Combine 1/2 of the sugar with the flour and sift them together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric stand mixture fitted with the whisk attachment and beat on high speed until the eggs form med-high peaks about 1 minute. With the mixture on medium add the remaining 1 1/2 cups of sugar and beat on high speed until the mixture becomes thick and shiny. Add the vanilla and mix another minute. Pour the egg mixture into a larger bowl and add the flour mixture a 1/4 at a time. Fold the flour into the egg mixture with a spatula. Once all mixed in add the grated chocolate and fold in.
Pour the mixture into an ungreased tube pan, smooth out the top and bake for 35-45 minutes until it springs back to the touch. Remove from the oven and invert the pan onto a cooling rack. When cool run a knife around the egde of the cake to remove from the pan.
For the chocolate glaze melt the chocolate chips in the heavy cream over a double boiler. Pour glaze over the top of the cake until it drizzles down the side. Eat and enjoy!
I hope everyone had a great holidays and have a great time welcoming in the new year. I hope to add more to this little space during the new year and expand beyond just recipes and food. Thank you to all that read this little blog. Love you all xo
Circassion Drive 
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