Monthly Archives: April 2014

The FAMOUS snickerdoodle recipe!!

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One of my best friends is an awesome cook and baker. Yay for friends who can bake! 🙂 We went to college together and we’d always tell each other what we made and how we would make stuff. It’s a baker thing I suppose. Since she’s moving to Nebraska, I told her she should start a blog so I could keep up with her adventures. I was only half kidding when I said it since I figured she’d be too busy. But it turns out she made one! You can click here to visit her blog. She is officially a military wife. I’m sure you can expect to see lots of recipes for corn on her blog! Haha! 🙂 I’m not a fan of chocolate covered Oreos but the kind she makes is freakin delicious. I ate em up like nothing. The mickey cookies we made for her wedding is this recipe. We’re sharing the secret! 😀
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Lahaina’s Famous Snickerdoodle Cookies
1 1/2 cups or 3 sticks unsalted butter
5 cups all purpose flour
2 cups sugar
4 eggs
2 teaspoons vanilla extract (use good quality because it taste it really brings out the flavor)
2 teaspoons baking powder
1 teaspoon salt
4-8 teaspoons ground cinnamon (if you like a subtle taste I would suggest 4 teaspoons, add more if you like a stronger flavor)

– preheat oven to 350 or 400, depending on how strong your oven is. I did 400 since my oven is a wuss
– cream together butter and sugar until fluffy
– add eggs one at a time and mix after every addition
– pour in vanilla extract and mix again
– scrape down the sides to make sure everything gets incorporated
– add salt and baking powder and mix again
– add flour one cup at a time mixing after every addition
– scrape down the sides one last time
– add cinnamon and mix one final time
– put in fridge for about 30 minutes to harden up
– using a ice cream scoop, scoop out dough onto a silpat lined cookie sheet
– bake at 400 degrees for 8-10 minutes
– let cool for 5 minutes on cookie sheet and then transfer to wire rack to cool completely
– enjoy them with a glass of milk! 🙂

You could also roll the dough out on a floured surface and use a cookie cutter but I’m way too lazy for that. I just wanted some delicious snickerdoodle cookies. I’ll try this recipe again but next time I’ll add almond extract too. I tried snickerdoodles from Bittersweet Treats in Pasadena, CA and they use almond extract which really brought out the flavor of the cookie. Enjoy the cookies! This is a different way of making snickerdoodles. Usually I make the dough and put it in the fridge then I roll the balls of dough in cinnamon/sugar but this way is much easier. Try them out! They’re really good. This is the only other snickerdoodle I will eat besides the ones from Bittersweet Treats.

Fail Sweetly,
Justina

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The FAMOUS snickerdoodle recipe!!

007
One of my best friends is an awesome cook and baker. Yay for friends who can bake! 🙂 We went to college together and we’d always tell each other what we made and how we would make stuff. It’s a baker thing I suppose. Since she’s moving to Nebraska, I told her she should start a blog so I could keep up with her adventures. I was only half kidding when I said it since I figured she’d be too busy. But it turns out she made one! You can click here to visit her blog. She is officially a military wife. I’m sure you can expect to see lots of recipes for corn on her blog! Haha! 🙂 I’m not a fan of chocolate covered Oreos but the kind she makes is freakin delicious. I ate em up like nothing. The mickey cookies we made for her wedding is this recipe. We’re sharing the secret! 😀
001
Lahaina’s Famous Snickerdoodle Cookies
1 1/2 cups or 3 sticks unsalted butter
5 cups all purpose flour
2 cups sugar
4 eggs
2 teaspoons vanilla extract (use good quality because it taste it really brings out the flavor)
2 teaspoons baking powder
1 teaspoon salt
4-8 teaspoons ground cinnamon (if you like a subtle taste I would suggest 4 teaspoons, add more if you like a stronger flavor)

– preheat oven to 350 or 400, depending on how strong your oven is. I did 400 since my oven is a wuss
– cream together butter and sugar until fluffy
– add eggs one at a time and mix after every addition
– pour in vanilla extract and mix again
– scrape down the sides to make sure everything gets incorporated
– add salt and baking powder and mix again
– add flour one cup at a time mixing after every addition
– scrape down the sides one last time
– add cinnamon and mix one final time
– put in fridge for about 30 minutes to harden up
– using a ice cream scoop, scoop out dough onto a silpat lined cookie sheet
– bake at 400 degrees for 8-10 minutes
– let cool for 5 minutes on cookie sheet and then transfer to wire rack to cool completely
– enjoy them with a glass of milk! 🙂

You could also roll the dough out on a floured surface and use a cookie cutter but I’m way too lazy for that. I just wanted some delicious snickerdoodle cookies. I’ll try this recipe again but next time I’ll add almond extract too. I tried snickerdoodles from Bittersweet Treats in Pasadena, CA and they use almond extract which really brought out the flavor of the cookie. Enjoy the cookies! This is a different way of making snickerdoodles. Usually I make the dough and put it in the fridge then I roll the balls of dough in cinnamon/sugar but this way is much easier. Try them out! They’re really good. This is the only other snickerdoodle I will eat besides the ones from Bittersweet Treats.

Fail Sweetly,
Justina

Project Give: Baking For Veterans (Cowboy Salsa & Chips)

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I’ve been trying to think of a new name for my project with the vets. Technically baking for veterans isn’t really cutting it. You don’t bake cowboy salsa…anyone have any good suggestions? Please send them my way! 🙂 One of the vets and I got to talking one day and he mentioned that he likes watching college football. He was telling me how he hates to get up during the game (like any football loving man) so he always has his dips placed in front of him. I decided to make him cowboy salsa or Texas caviar, whichever you prefer. They look the same to me, but then again I’m not from the south so I have no idea. Originally the recipe I found calls for ham but that was too weird for my palate. He’s a bit old fashion anyway and I don’t think he’d want ham in his salsa. I’m also not a fan of black beans or any kind of beans so I omitted the beans too. Hopefully he didn’t notice! 🙂
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Cowboy Salsa & Chips (adapted from Krafts)
1 11oz can of corn, drained and rinsed
3 roma tomatoes, diced
4 regular avocados, pitted and diced
3/4 cup of your favorite salsa (I used cantina style medium)
1/4 cup diced green onions
2 tablespoons chopped cilantro
1 teaspoon salt
1/2 teaspoon black pepper (more if you like it spicy)
lime juice for the avocados
tortilla chips

– pour everything except salt, pepper, and lime juice into a large bowl
– stir to combine everything and then drizzle it with lime juice (the juice keeps the avocados from turning brown/black which is groddy)
– season with salt and pepper and mix again. if you like it more spicy add more pepper according to your liking
– refrigerate for about an hour to let everything marry together
– serve with tortilla chips

This dip is highly addicting! I could eat the whole bowl if I wanted. The flavor was so awesome and reminded me of guacamole. I love avocados, they’re so yummy! The vets loved the salsa by the way. They’re now requesting actual food. I think I’ll make chocolate chip cookies next or a cappuccino cake. Can you tell I’m a rebel? 😛 I mean I suppose I’ll make actual food but I have no idea what to make. Everything seems to have too many steps and I’m a simple kinda gal. Maybe I’ll make pasta one day. Toodles!

Fail Sweetly,
Justina

avocado coconut smoothie

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Did I say coconut? Yes, I did! I’m really lovin on the taste of coconut milk nowadays. I had some left over coconut milk from making the haupia so I decided to make a smoothie. I’m usually not a fan of avocado smoothies but what the heck right? You only live once! 🙂 I figured avocados and coconut milk go together? Or at least I hoped they did. It was pretty tasty, hehe.

Avocado Coconut Smoothie
1 large avocado, peeled, pitted, and cut into chunks
1/2 cup coconut milk
2-3 scoops of vanilla bean ice cream
1/2 a glass of ice (I used a mason jar so fill half w/ice)
sweetened condensed milk (optional)

– in a blender or using a magic bullet (that’s what I used), fill it with ice first then avocado chunks
– add ice cream on top and pour coconut milk over that
– if you want it to be sweeter, add a tablespoon or two of sweetened condensed milk
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This smoothie is really refreshing. It’s sort of spring like and summer put together. I loved the flavors blended together because you could taste a little bit of everything. You can always adjust the ingredients to your taste as well. I like a little more coconut milk in my smoothies but my sister doesn’t. My mom would probably prefer not to have the ice cream and just have the avocado and coconut milk. Did I mention my mom loved this smoothie? It’s mama approved guys! 🙂 Those are rare aren’t they? haha

Fail Sweetly,
Justina

Project Give: Baking For Veterans (Haupia)

I was asked by someone who worked at the hospital to make something with coconut. My first thought was you want me to make macaroons?! WHAT?! For those of you who don’t know, I REALLYYYY dislike coconut. Macaroons are probably like the devil. I had them once and I’ll never have them again. I searched for recipes that have coconut milk in them since I’m okay with it and I found haupia! Haupia is a Hawaiian dessert usually served at luau’s and it’s coconut pudding. Technically haupia is supposed to harden up and be cut up into squares sort of like jello. My haupia didn’t harden enough and was still a pudding consistency so I scooped a little and served them in baking liners.
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The consistency isn’t great but the taste is excellent! I couldn’t believe how easy it was. I also got rave reviews from the vets and the person who requested it. He really loves coconut and I was explaining what it was to him. I laughed a lot because he said, “Haupia? You won’t find that in the hood!” Haha!! I guess it’s because we’re in Long Beach but it was hilarious. I’ll definitely be making this again.

Haupia (Yummly)
1 14oz can of coconut milk
6 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
oil for pan

– in a small bowl, mix together 1 1/2 cups of coconut milk and the cornstarch until smooth and creamy looking
– in a medium pot, over medium low heat dissolve sugar in remaining coconut milk
– once sugar is dissolved, add salt and vanilla extract, stir constantly
– when everything is dissolved, add cornstarch mixture into pot and stir constantly (stirring is important! if you don’t stir constantly you’ll get lumps and that’s no bueno)
– stir for about 4-6 minutes on medium low heat until mixture becomes thick when pulled away from pot (thick like custard not like pudding)
– take off stove and let cool while you oil a 8x8in. pan
– pour mixture into pan and smooth out surface
– let cool completely, should take about 30 minutes
– refrigerate for 2-3 hours or overnight for best results
– cut into squares and serve! 🙂

Happy eating! 🙂 This is a must try if you like coconut milk. The mistake I made was letting it cook too long. My mixture was the consistency of pudding and that was bad! Next time I’ll know better 🙂

Fail Sweetly,
Justina

Pappa Rich (Pasadena, CA)

Pappa Rich aka the father of all buns is pretty freakin fantastic. I LOVE their buns. A lot of bakeries don’t make bread soft, delicate, and chewy the way I prefer them. Pappa Rich is so amazing! Their iced lemonade and tea selection is also very good. The bff who’s moving to Nebraska is leaving next Monday. I had told her about Pappa Rich but we never got the opportunity to go so I brought some for her. They have four buns and a bunch of pastries. The buns all come with delicious butter inside or ice cream. The buns themselves are $2.99 each. It’s somewhat expensive but very worth it. They have four flavors, mocha, cheese, creamy milk, and chocolate. I haven’t tried all four, only the mocha and creamy milk. I LOVE THE MOCHA! It must be the caffeine addict in me but holy cow, that mocha bun is so good! I can’t even take a picture of it because it never last long enough for me to pull the camera out.
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This is inside the creamy milk bun 🙂
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The six pack! Also known as half a dozen for $16. 3 mocha buns, 1 cheese, 1 creamy milk, and 1 chocolate. I gave my friend one of each since I didn’t know which one she would like 😀 That’s what friends are for right?

The workers are efficient and friendly. The man helping me today was running around trying to get my buns to me and he only took like 2 minutes. I was super impressed. They also have sandwiches for breakfast and lunch but I didn’t try them. $7.50 a sandwich is a bit steep. Maybe next time? 🙂

Fail Sweetly,
Justina

Project Give: Baking For Veterans (Lemon Bars)

This post lacks pictures because I forgot to take them! 😦 I made lemon bars and chocolate covered rice krispy treats for the vets one week. The rice krispy treats were a hit with the younger volunteers and the lemon bars were a hit with the older vets. They LOVE lemon bars! 🙂 Lemon bars have always been real tricky to make. I don’t know about other bakers but I have to love what I bake or else I won’t give it to people. Which is one of the reasons I don’t make cheesecake because I don’t like it. I like lemon bars that aren’t too sweet and aren’t too tart. They have to have the lemon flavor to give it an extra umph. Maybe lemon bars I’ve bought don’t have a good balance of sweetness and tartness. The ones I made were freakin awesome! 🙂 They were inhaled by the veterans and some were asking for more. They also started fighting each other for seconds. It was a pretty interesting sight to see. You can find the recipe here. The rice krispy treats recipe is the standard one on the box. I just made them and let them set. Then I dipped them in some dark chocolate and let it set. Lemon bars are a great spring treat and I thought they would appreciate some spring treats. I also made haupia which is a Hawaiian dessert but more on that later! 🙂

Fail Sweetly,
Justina