Baker at Heart ♥

Archive for December 2012

I have seen snickerdoodle recipes everywhere and since I begun baking, I haven’t tried baking it. I’m not that keen on baking cookies as I don’t like my hands getting all buttery and sticky. Cleaning up takes longer and cleaning is the only thing that I hate about baking (aside from unsuccessful recipes).

I mentioned in the previous post that I have ground nutmeg in the cupboard. I have been really meaning to use it since I got it around November and luckily, I have stumbled upon Nami-Nami‘s snickerdoodle recipe that has nutmeg.

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The cookies are small (I like bite-size cookies) and they’re very cinnamon-y with a hint of nutmeg. The cookies are not without flaw though – they are somewhat on the hard side and some are bordering on being burnt. They aren’t as cracked as the other cookies I see on the net, maybe because the recipe doesn’t have cream of tartar. Plus, I think my oven thermometer is trolling me. It was in the 325F mark during baking so I waited maybe a minute or two more than the maximum suggested baking time before pulling the cookie sheets out. Then out came the not-quite-chewy-cookies. 😐

On a side-note, my 8-year old cousin helped with scooping out the dough and coating them and she told me she had fun doing that. Good job, cousin!

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Snickerdoodle Cookies (makes 35 teaspoon-sized cookies)

180C, bakes in 10-12 minutes / Adapted from Nami-Nami

 You’ll need:

125g all-purpose flour

¼ tsp nutmeg

½ tsp baking powder

pinch of salt

62.5g of butter, softened

50g sugar

1 small egg

½ tsp vanilla extract

1 tbsp sugar

½ tbsp cinnamon powder

Directions:

1. Mix the flour, nutmeg, baking powder and salt in a small bowl. Set aside.

2. Cream the butter and sugar. Add the egg and vanilla extract. Beat until incorporated.

3. Add the flour mixture and mix just until the flour is blended.

4. Mix the tablespoon of sugar and cinnamon powder in a small bowl.

5. Scoop teaspoon-sized dough balls and roll into the cinnamon-sugar mixture. Place them 3cm apart on the cookie sheet. Lightly flatten with a back of spoon or with your fingers.

6. Bake the cookies for 10-12 minutes at 180C or until they are firm around the edges. The middle should still be a little soft. Remove and then place on a wire rack to cool.

These can be stored on airtight containers for a week.

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Cheers to the final weekend of 2012! It’s Saturday and I was supposed to sleep in but lo and behold, I was wide awake at 8 in the morning and was already fiddling with WordPress. I realized I should start a blog that would document my adventures in cooking and baking. I’m a new baker (and cook), you see. I have been baking for just a year now. It started when I helped out my best friend make cookies for her church-mates. I remember feeling giddy while mixing the dough and using the cookie cutters and seeing the final products of our labor. When I went home, I bought ingredients and baked on my own. I wasn’t as successful as her though, so I tried using a cupcake box mix. It turned out okay, nothing spectacular. But my love for baking just grew exponentially bigger from there. I researched, watched videos, read numerous food blogs and tried their recipes. I was ecstatic! I just had one teeny problem, I didn’t have an oven that could accommodate a tray or a pan as big as 12-cup muffin pan. Baking a lot of cupcakes took forever, plus our electricity bill went high from time to time. So Christmas 2012 came and yes, I bought a bigger oven! It’s still a table-top oven though, but it can now fit a 12-cup muffin pan inside, which is good since most cupcake recipes yield 12 cupcakes anyway.

Cooking is another story. I can fry and make traditional Filipino soup dishes like sinigang and nilaga (it’s kind of like throwing everything in the pot right?). I don’t know how to make adobo, menudo and such, though. And I just remembered, I can make pasta too! Everybody here loves my aglio olio, whose recipe I have gotten from Rachel Ray. Now I can hear my tummy begging to be filled again. Goodbye South Beach diet.

It’s still a little bit early and I don’t know what to do today, aside from baking snickerdoodles which I’ll blog about later. I haven’t tried baking this cookie and I have searched the interwebs for a recipe that has nutmeg since I have the ground variety here which I have been itching to use since I bought it at Chocolate Lovers. Woah long sentence there, eh? Anyway, it’s been a great year of baking and a little bit of cooking and I look forward to more kitchen adventures in 2013!

PS. I think this year-end/start of new year post is a little bit early. I just want to write, that’s all. 😀