tasty tuesday : snickerdoodles

I love snickerdoodles. And for more reasons than the fact that they are delicious! They're my favourite kind of cookie... soft, moist, chewy, with a lovely cinnamon-sugar topping.... and then there's the name. Snickerdoodle. 

Best. Cookie name. Ever. Right?

So, this got me thinking... why in the world are they called snickerdoodles? So here's what my research (*cough* wikipedia *cough*) revealed to me.

Snickerdoodles are probably German in origin and it a corruption of the German word "Schneckennudein," which was a kind of pastry that translated means "snail noodles." 

Yeah. Weird. 

But wait, it's ALSO possible that: the name could also simply be a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names. 

Much better. 

So there you have it! A little lesson on the origins of the perfectly delectable and delightful sounding, "snickerdoodle."

{  i  n  g  r  e  d  i  e  n  t  s  }

1 cup butter
1 1/2 cups white sugar
2 eggs
2 3/4 cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt

2 tbsp white sugar
2 tsp ground cinnamon
a very, itsy, bitsy, teenie, tiny pinch of nutmeg!

{  i  n  s  t  r  u  c  t  i  o  n  s  }

1. Preheat your oven to 375 degrees!
2. Cream together your first three ingredients.
3. Mix your dry ingredients separately.
4. Blend your two mixtures together until they are well-blended!
5. In a separate small bowl, mix in your 2 tbsp of white sugar and spices.
6. Roll your dough into small balls, then roll them in your small bowl of the cinnamon sugar.
7. Place them onto a greased baking sheet, approximately 2 inches apart.
8. Bake for 8-10 minutes (DON'T OVERBAKE!), and remove from pans to cool on wire racks.

Enjoy!

p.s.  ♥ clara

tasty tuesday: chocolate peanut butter chip cookies

Chocolate and peanut butter.  One of the very best combos in life!  Second in my books to salt and caramel...but only by a hair.

These cookies were my favorite as a kid, and baking them this week made me very nostalgic.  

Coming home from school to a fresh batch of these was just the best.

The chocolate cookie dough base for these cookies is the same as our triple chocolate cookies, and is oh so fudgey and delicious!

Chocolate Peanut Butter Chip Cookies

Ingredients
1 cup softened Butter (or margarine)
1 cup White Sugar
3/4 cup packed Brown Sugar
2 Eggs
1 teaspoon Vanilla
2 teaspoons Baking Soda
1/2 teaspoon of Salt (only if you're using unsalted butter)
1 1/4 cups unsweetened Cocoa Powder
1 3/4 cups Flour
1 3/4 cups Peanut Butter Chips

Directions

1) In a large bowl, cream together margarine and sugars.
2) Add eggs and vanilla, and mix well until light and fluffy.
3) Mix in salt and baking soda.
4) Add in cocoa powder and mix (I like to add it before the flour, to try and reduce the puff of cocoa powder that sometimes goes everywhere!
5) Then mix in the flour.
6) Finally, stir in the peanut butter chips.
7) Place on cookie sheet in 1 1/2 inch balls. (squish down a bit for flatter cookies if you'd like.)
8) Bake at 350 degrees for 9-12 minutes.

Now you have a batch of deliciousness to share with friends!  Or you can hoard them...whatevs.  No judgement here.

My momma found me this vintage cocoa tin, and it just cracks me up!  If you look closely you can see mega nun-ception happening....and on the other side there are flamingos.  Why?  I have no clue....but it makes me smile every time I look at it.

I hope you enjoyed!  And remember to make these next time you're experiencing a major choco-peanut butter craving!

p.s.  ♥ kelsey