Grab a cup of hot chocolate or coffee and relax with a pumpkin muffin or a couple snicker doodle cookie. Perfect for a cold winter day.
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I love snickerdoodle cookies. They are simple to make.
You’ll need:
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups whole wheat flour/all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoon sugar
3 teaspoon cinnamon
- In a large bowl mix the butter and sugar.
- Add eggs and mix it all together.
- Combine flour, cream of tartar, baking soda and salt in another bowl.
- Blend the dry ingredients into the butter mixture.
- Chill the dough and an ungreased cookie sheet in the refrigerator for 10 to 15 minutes.
- In another small bowl mix together 3 tablespoons of sugar and 3 teaspoons of cinnamon.
- Make the dough into 1-inch balls and roll in sugar/cinnamon mixture Place them evenly spaced on the chilled cookie sheet.
- Bake at 350-degree F for 10 minutes.
- Remove from the cookie sheet to cool.
Pumpkin Muffins
Since I cooked whole pumpkins and made pumpkin puree few
days ago I decided to make pumpkin muffins.
You’ll need:
1 (15 ounce) can pumpkin puree or 2 cups
4 eggs
1 cup canola oil
2/3 cup water
2 cups white sugar
1 tsp vanilla
3 1/2 cup whole wheat flour
2 tsp baking soda
1 1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
· In a large bowl mix pumpkin, eggs, oil, water, vanilla, and sugar until well blended.
· In another bowl combine flour, baking soda, salt cinnamon, cloves, and ginger. Whisk
together until well combined.
· Stir dry ingredients into the pumpkin mixture just until blended. Do not over mix
batter.
· Line with paper or spray muffin pans. Fill about 2/3 full.
· Bake at 350 F. for 22-25 minutes or until toothpick comes out clean. Makes 24 muffins.
Diane Sikora
Executive Editor