One of our favorite cookies has to be the classic snickerdoodle. Soft, crisp edged, chewy middled, buttery and coated with cinnamon sugar. What's not to love about that!!
Not all snickerdoodle cookie are created equally however. This recipe I am sharing with you today is the best Snickerdoodle recipe. Adapted and small batched from a recipe found in Lee Bailey's cookbook entitled Country Desserts.
I love Lee Bailey's cookbooks. When I cooked at Brenchley Manor, my boss had a lot of his cookbooks and would often request that I cook a recipe from one of them for a luncheon or a dinner party. She especially loved his recipe for angel pie.
I would make that for her in the summer months with plenty of berries on top. I have made it on here as well. You can find that recipe here.
Living on my own as I do not, I don't often bake a full recipe of anything anymore, preferring to size everything down. There is less waste that way. Unless I am sharing with my family or neighbor, I do small batches of everything these days.
And so I did with the cookie recipe. I small batched Lee's snickerdoodle recipe so that it makes 1 1/2 dozen of the tastiest best snickerdoodles ever!
WHAT YOU NEED TO MAKE SNICKERDOODLE COOKIES
Simple, ordinary, store cupboard baking ingredients. One thing that I really love about this recipe is that it used butter and not shortening. I am all for using natural fats these days, not trans fats.
- 1 1/3 cup (185g) plain all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup (120g) butter, softened
- 3/4 cup (150g) sugar
- 1 large free range egg
To coat:
- 4 TBS granulated sugar
- 1/2 TBS ground cinnamon
The flour used in this recipe is plain all purpose flour. Not self raising. I have seen some snicker doodle recipes which call for the use of baking powder. This recipe does not and that is what makes them softer and chewier.
The use of cream of tartar is what gives them the beautiful cracked appearance. Do not leave it out. The use of cream of tartar is what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie.
The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Its called Chemistry!
Some people add cinnamon to the dough when making snickerdoodle cookies. Some people add vanilla. I can tell you that neither one is necessary or even traditional.
These are pretty perfect just as is. The cinnamon sugar coating gives them plenty of cinnamon flavor without you having to add any more.
HOW TO MAKE SNICKERDOODLE COOKIES
These are relatively simple to make. The key to their shape is refrigerating them. Skip this step and the butter in the cookies will make them spread out on the pan. Do not skip the refrigeration if you want a lovely shaped cookie.
Preheat oven to 400*F/200*C/ gas mark 6.
Sift together flour, cream of tartar, soda, and salt, and then sift again.
Whisk the sugar and cinnamon for the coating together in a bowl. Set aside.
In separate bowl or stand mixer, cream together butter and the first amount of sugar until light and fluffy. Beat in the egg, mixing it all well together.
Add the dry ingredients in four parts, mixing well after each addition.
Cover and chill for at least an hour. (I usually chill for about 2 hours.)Roll dough into walnut-sized balls, and roll in cinnamon sugar mixture.
Place the balls two inches apart on a lined baking sheet.
Bake the cookies for 8-10 minutes until cookies are done, but still soft. Let cool for a few minutes on the baking sheet, then transfer to cooling rack.
You can prepare the cookie dough and chill it for up to three days before baking it. I would let it sit on the counter for 10 to 15 minutes before shaping and baking in that case.
You can shape the dough into balls and freeze the balls in a zip lock baggie if you wish. (Without the cinnamon sugar coating.) When you are ready to bake bring out of the freezer. Let sit at room temperature for half an hour, roll them in the cinnamon sugar and then bake as per the recipe.
You can freeze the baked cookies for up to three months.
I really hope that you will be inspired to want to bake and enjoy these lovely cinnamon sugar coated buttery cookies! If you want to bake a full batch, simply double the ingredients for the recipe.
If you are a fan of the small batch, why not try out some of my other small batch baking recipes!
PEANUT BUTTER CUP PRETZEL COOKIE - With these you have a crisp edged chewy middle-d brown sugar cookie. Just like a chocolate chip cookie, but with the added touch of peanut butter flavor. Filled with crisp and salty pretzel pieces. Sweetened and studded with sweet peanut butter cups with a slight tang of the semi-sweet chocolate for balance. Recipe makes 8 delicious cookies.
MISSISSIPPI MUD BARS (SMALL BATCH) - Rich and fudgy with a beautiful dense moist texture. Filled with toasted nuts. Topped with toasted marshmallows and a chocolate fudge icing, this recipe makes an 8-inch square pan of deliciously moreish bars.
Lee Bailey's Snicker Doodles
Yield: 1 1/2 dozen
Prep time: 2 H & 10 MCook time: 10 MinTotal time: 2 H & 20 M
This is a delicious small batch recipe for one of my favorite cookies. Recipe adapted from Lee Bailey's cookbook, Country Desserts
Ingredients
- 1 1/3 cup (185g) plain all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup (120g) butter, softened
- 3/4 cup (150g) sugar
- 1 large free range egg
To coat:
- 4 TBS granulated sugar
- 1/2 TBS ground cinnamon
Instructions
- Preheat oven to 400*F/200*C/ gas mark 6.
- Sift together flour, cream of tartar, soda, and salt, and then sift again.
- Whisk the sugar and cinnamon for the coating together in a bowl. Set aside.
- In separate bowl or stand mixer, cream together butter and the first amount of sugar until light and fluffy. Beat in the egg, mixing it all well together.
- Add the dry ingredients in four parts, mixing well after each addition.
- Cover and chill for at least an hour. (I usually chill for about 2 hours.)
- Roll dough into walnut-sized balls, and roll in cinnamon sugar mixture.
- Place the balls two inches apart on a lined baking sheet.
- Bake the cookies for 8-10 minutes until cookies are done, but still soft. Let cool for a few minutes on the baking sheet, then transfer to cooling rack.
Thanks so much for visiting! Do come again!
I am a person who is a huge fan of the hot sandwich. Well, in all honesty, I am a fan of any kind of sandwich really, but a hot sandwich gets my taste buds tingling in a really special way.
Especially when you start talking about hot ham and cheese sandwiches in foil. I always used to enjoy making Heavenly Ham & Cheese Hots for the missionaries when they came over to eat. But it is a hot sandwich for a crowd, and I am no longer a crowd.
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
I really am a fan of the hot sandwich and actually the sandwich altogether. Some of my favorites are:
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
But why shouldn't single people be able to enjoy the same types of foods as families or crowds? Why indeed! I have been on a quest over these past months to small batch some of my favorite eats for the smaller family.
This hot ham sandwich recipe I am sharing with you today is sized perfectly for one, although if you are more than one, you can certainly multiply it to feed as many people as you like, or even check out the recipe link I dropped above which makes 12 sliders.
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
This version is slightly different in that it uses a nice fresh Kaiser roll. Today I chose poppy seed. It also included sweet caramelized onions and crisp slices of smoky bacon.
This is the full deal! And yes, incredibly delicious!
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
I do not want to fall into the rut of eating frozen dinners or simply grazing, or eating out just because there is just me in the house. I shouldn't have to wait until I have people invited over to cook a nice meal.
There is no reason on earth why a singleton shouldn't eat as well as a family eats.
This is my quest at any rate and I am sure that there are many of you out there who have the same challenge, which is to cook decent, delicious meals for one or two.
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
WHAT YOU NEED TO MAKE HOT HAM & CHEESE SANDWHICH
with bacon and caramelized onions
I have managed to downsize the original and make it even tastier with a few special additions.
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
I am often able to buy bacon marked down because it is at its sell by date. I will usually pick up two packages. One package I will cook the whole thing. I then it into an airtight container with wax paper between the layers and freeze it, ready to take out when I have a need or a use for it.
This is much cheaper than buying the already cooked bacon in the shops, which is expensive and incredibly thinly sliced!
The other package I will open up, roll each slice up tightly and pop them all into an air tight zip lock baggie in a single layer, ready to take out one or two slices as and when I need it. It also chops incredibly well when frozen in the way for recipes that require your bacon to be chopped. I chop it while its still frozen!
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
The only faffy bit about this is caramelizing the onion. I suppose if you wanted to and were thinking straight, you could slice up a whole lot of onions and caramelize them, and then freeze them in small containers for later use.
Or, if it was available to you, you could use a caramelized onion chutney. Now that would be especially good. I miss all the different chutneys that were available in the UK. There are not a lot on offer here in Canada, although I suppose I could make my own.
I actually have plans to make a mango chutney next time mangos are on offer. I love mango chutney. Its one of the first things we learned how to make in Culinary College.
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
HOW TO MAKE HOT HAM & CHEESE SANDWICH
with bacon & caramelized onions
These really are very easy to make. Probably the most time consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich!
Preheat the oven to 350*F/180*C/ gas mark 4.
While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce. Have ready a large square of aluminum foil.
Cut your bun in half through the middle, horizontally. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
Layer as follows. ham, cheese, onions, bacon.
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
Enjoy it while its hot.
%20-%20Copy.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
This really is a delicious sandwich. I love the combination of salty and sweet. The saltiness of the bacon and the ham, the sweetness of the caramelized onions and the swiss cheese.
If you wanted to you could use honey mustard Dijon instead of plain Dijon. That would also be incredibly tasty!
You need only add some crisp vegetable sticks on the side and you have a really decent meal. Hearty and delicious and very easy to make!
.JPG "Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions")
ITALIAN BAKED SANDWICH -These are so delicious and easy to make. You can make one large one, or small individuals. Tasty either way you do it! With mayonnaise, mustard, layers of Italian cold cuts and cheese. All baked together in a toasty bun. Yummilicious!
ULTIMATE MEATLOAF SANDWICH - Not just any old meatloaf sandwich but a delicious combination of slices of leftover meatloaf, browned in a skillet and tucked between slices of crusty bread with lettuce, cheese and homemade onion rings. Delicious!
BBQ CHICKEN SANDWICH - Leftover cooked chicken, heated up in some BBQ sauce and piled between layers of toasty bun with some crisp, cool and creamy coleslaw. Fabulously tasty!
Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions
Yield: 1 sandwich
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Quantities are for one delicious sandwich, but can be easily multiplied to feed more!
Ingredients
For one sandwich:
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
- Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce.
- Have ready a large square of aluminum foil.
- Cut your bun in half through the middle. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
- Layer as follows. ham, cheese, onions, bacon.
- Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
- Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
- Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
- Enjoy it while its hot.
Thanks so much for visiting! Do come again!
Deep, Dark & Delicious Chocolate Cake. You've just been invited to someone's house for dinner and they want you to bring a dessert. Its almost a last minute invite and you just can't think of what to bring. Well I have the solution for you!
This is one of the best chocolate cake recipes. Not only is it moist and delicious, but it goes together very quickly! If you keep a few things in your larder you will always have the fixings for it at hand!
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
.JPG "Deep, Dark & Delicious Chocolate Cake")
A FEW MORE TIPS:
.JPG "Deep, Dark & Delicious Chocolate Cake")
Yes, it is a bit of a cheat in that it uses a cake mix, but let me tell you, nobody would ever know! This is the best rich and moist chocolate cake from a box mix that you could ever want to bake.
Its unbelievably easy and baker quality. Yes, I did say that. Bakery quality! Quick, and easy as well, what more could you ask for??? Not a lot I say, not a lot!
.JPG "Deep, Dark & Delicious Chocolate Cake")
WHAT YOU NEED TO MAKE DEEP, DARK & DELICIOUS CHOCOLATE CAKE
Simple store cupboard ingredients for the most part.
- 1 box (2 layer size) Devil's food cake mix
- 1 (4 serving size) package of instant chocolate pudding mix
- 4 large free range eggs
- 1 cup (120g) sour cream
- 1/2 cup (120ml) warm water
- 1/2 cup (120ml) canola oil
- 1 1/2 cups (180g) semi-sweet chocolate chips
To finish:
- Chocolate buttercream icing to cover (homemade or store bought)
- grated milk chocolate (optional)
.JPG "Deep, Dark & Delicious Chocolate Cake")
I always have a few cake mixes in my cupboard. Usually a yellow cake mix and a chocolate cake mix. They always come in handy for other things.
This Cherry Chocolate Cake is one thing I like to make that uses a chocolate cake mix and a tin of cherry pie filling. Its terrifically moist and delicious!
This Cherry Dump Cake is another fabulous recipe which uses a yellow cake mix.
There is no shame in using a cake mix!!
.JPG "Deep, Dark & Delicious Chocolate Cake")
Another thing I always have in my cupboards is instant pudding mix. Again, usually a few varieties. Vanilla, Chocolate and Butterscotch. They are great when you want a quick and easy dessert! If you have a can of squirty cream in your fridge to squirt on top, ain't nobody going to complain!
These days I use a sugar free one most of the time, but by all means use the regular one. If you are in the UK, I know you will not have instant pudding mix, but you do have Angel Delight which is very close and which I used as a substitute for instant pudding mix frequently when I lived there.
Use the 4 serving size chocolate one.
.JPG "Deep, Dark & Delicious Chocolate Cake")
The original recipe calls for sour cream, but true confessions here . . . I have used plain yogurt with success and today, well, I actually used the thickened part of a carton of buttermilk that wasn't shaken. (I wouldn't use it shaken however as it would be too liquid.)
I use canola oil as it has a benign flavor and you don't want to use an oil with a strong flavor or it would alter the flavor of the cake.
Again, I use only free range eggs as a matter of conscience. But you use what you can afford. You will find no judgement here. I raised five children and I know you need to do what you need to do.
.JPG "Deep, Dark & Delicious Chocolate Cake")
HOW TO MAKE DEEP, DARK & DELICIOUS CHOCOLATE CAKE
Nothing could be simpler. Trust me on this.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 13 inch cake pan really well. Set aside. (You can also use two 9-inch round layer tins. If you are using them, butter them really well also.)
.JPG "Deep, Dark & Delicious Chocolate Cake")
Empty the cake mix and chocolate pudding mix into a large bowl. Add the sour cream, water, oil and eggs. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl occasionally. The batter will be nice and thick.
Fold in the chocolate chips.
Spread the batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes (it can take longer), until well risen, the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
.JPG "Deep, Dark & Delicious Chocolate Cake")
Notes
- If desired this cake can be baked in two 9-inch round cake tins. Start checking at 30 minutes.
- If you haven't got sour cream, you can substitute with plain yogurt.
- Make sure you whisk the cake mix and pudding mix together before adding the wet ingredients as the pudding may begin to set up when you add them.
- In the UK you can use a package of chocolate flavored Angel Delight which is available in all the grocery shops.
.JPG "Deep, Dark & Delicious Chocolate Cake")
The pudding makes for a very moist cake, but do note that it may take longer to bake. Start checking at the specified time. It should spring back in the center when lightly touched and a toothpick inserted should come out clean. If it is not cooked through, return to the oven for a further five minutes or so and check again.
If you want a really moist cake you can lightly cover it with foil when you remove it from the oven. This helps to keep in all of the moisture and is part of what makes it dense and delicious!
Make sure your ingredient are well mixed before folding in the chocolate chips. I use a good quality chocolate chip. (Kirkland brand) It does make a difference. They taste rich and chocolatey.
I did use a canned frosting today and that works great. I grated half a bar of Green & Black's Organic Milk Chocolate over top. It has a high cocoa content. Yum!!
Enjoy! Enjoy! Enjoy!
.JPG "Deep, Dark & Delicious Chocolate Cake")
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Deep, Dark & Delicious Chocolate Cake
Yield: 15
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Can you ever have too many chocolate cake recipes? I think not, especially when they are as simple to make and as delicious as this one!
Ingredients
- 1 box (2 layer size) Devil's food cake mix
- 1 (4 serving size) package of instant chocolate pudding mix
- 4 large free range eggs
- 1 cup (120g) sour cream
- 1/2 cup (120ml) warm water
- 1/2 cup (120ml) canola oil
- 1 1/2 cups (180g) semi-sweet chocolate chips
To finish:
- Chocolate buttercream icing to cover (homemade or store bought)
- grated milk chocolate (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 13 inch cake pan really well. Set aside.
- Empty the cake mix and chocolate pudding mix into a large bowl. Add the sour cream, water, oil and eggs. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl occasionally. The batter will be nice and thick.
- Fold in the chocolate chips.
- Spread the batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes (it can take longer), until well risen, the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
Notes
- If desired this cake can be baked in two 9-inch round cake tins. Start checking at 30 minutes.
- If you haven't got sour cream, you can substitute with plain yogurt.
- Make sure you whisk the cake mix and pudding mix together before adding the wet ingredients as the pudding may begin to set up when you add them.
- In the UK you can use a package of chocolate flavored Angel Delight which is available in all the grocery shops.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons