Cinnamon Chip Cookies

These cookies are some serious yumminess. They reminded me of a cinnamon roll in cookie form (without the frosting) and they take the normal snickerdoodle cookie to a whole new level with the addition of cinnamon chips. Aren't cinnamon chips a beautiful thing?

Cinnamon Chip Cookies
Adapted from Averie Cooks
Printable Version
Makes 22 cookies
Ingredients
1 egg
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla Greek yogurt or sour cream
1 tablespoon vanilla extract
1 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt (optional)
1 10 ounce bag of cinnamon chips

Directions
In the bowl of a stand mixer combine the egg, butter and sugars beat on medium high speed until well creamed about five minutes. If using a hand mixer beat for at least 7 minutes. Add the yogurt and vanilla and incorporate until fluffy again, about 2 minutes. Scrape down the sides of the bowl and add in the flour, cinnamon, cream of tartar, baking soda and optional salt. Beat until just combined, about 2 minutes. Be careful not to over mix. 
Stir in the cinnamon chips. Place dough in the refrigerator for about 1 hour, until it is hard to the touch. Preheat oven to 350 degrees and line a baking sheet with a Silpat liner or parchment paper or spray with cooking spray. Roll dough into 1 inch balls and place 2 inches apart on the baking sheet. Bake for 8 minutes or until edges have set and tops are just beginning to brown. Allow cookies to cool on a baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. 

Puffy Vanilla Peanut Butter Chip Cookies

Last week I hosted a Valentine's Day cookie exchange at my house. All the ladies brought at least two dozen cookies to sample and share with one another. It was a lot of fun not to mention yummy! I made these Puffy Vanilla Peanut Butter Chip cookies. 

They are made puffy from using Crisco and also chilling the dough.  I love the strong flavor of vanilla that shines through from my homemade vanilla extract. There is also a slight cinnamon flavor in these cookies and of course a pop of peanut butter in every bite. I am a huge fan of these little babies and once you try them you will be too!

Puffy Vanilla Peanut Butter Cookies

From Averie Cooks

Makes 2 dozen cookies (I doubled the recipe)

Printable Version

Ingredients

1/2 cup Crisco (or vegetable shortening)

1/2 cup white sugar

1/4 cup light brown sugar, packed

1 large egg

1 tablespoon water

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

pinch of salt, optional

1/2 teaspoon baking soda

1 1/2 cups all purpose flour

3/4 cup peanut butter chips (can also use butterscotch, white chocolate, or chocolate chips)

Directions

Preheat oven to 375 degrees. Line two cookie sheets with Silpat liners, parchment paper, or spray with cooking spray. In a large mixing bowl beat together Crisco, sugars, egg, water and vanilla until batter is creamy. Add in the cinnamon, salt, baking soda and flour and mix until just combined. Fold in the peanut butter chips. Refrigerate dough for 30 minutes. Do not skip this part if you want puffy cookies!

Using a cookie scoop form 1 inch balls (or roll into 1 inch balls) and place about 2 inches apart from one another on cookie sheets. Bake for 8-10 minutes or until barely brown. Remove cookies from the oven when they look slightly under baked and allow cookies to cool and firm up on cookie sheet placed on wire rack for approximately 5 minutes. 

Then remove from cookie sheet and allow to finish cooking on wire rack. Store in an airtight container or freeze for up to 3 months. 

Snickerdoodle Muffins

Snickerdoodles are my favorite cookies so when I saw this recipe for Snickerdoodle Muffins I was really excited to try them. They taste JUST like the cookies, but in muffin form, making them the best muffins I've ever made! Not the healthiest or most diet friendly, but they are so yummy! Cinnamon sugar coating on top of these soft fluffy muffin bottoms made these little babies disappear in a flash when I brought them into hubby's office for his co-workers. They will be a huge hit when you make them too!

Snickerdoodle Muffins
From Sweat Pea's Kitchen
Printable Version
Makes 16 muffins
Ingredients
2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream (greek yogurt would also work)
1/4 cup buttermilk


For the topping
2/3 cup sugar
2 tablespoons cinnamon

Directions
Preheat oven to 350 degrees. Line muffin cups with muffin paper (do not use cooking spray). In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg and salt and set aside. In the bowl of a stand mixer fitted with paddle attachment cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Beat in half of dry ingredients then add in sour cream and buttermilk. Beat in the remaining dry ingredients until just incorporated (batter will be soft). To make the topping combine sugar and cinnamon in a small bowl. Using an ice cream or large cookie scooper drop the scoop of batter into the bowl with sugar and cinnamon. Sprinkle the dough with the mixture and roll it around until it is covered completely. 

Place the ball into the muffin paper and repeat with remaining batter. Sprinkle the leftover cinnamon and sugar on the top of the batter. 

Bake until the muffin tops are golden brown, 18-22 minutes or until toothpick inserted into the center of a muffin comes out clean. Set on wire rack to cool at least 5 minutes. 

Healthy Breakfast Cookies

These breakfast cookies are extremely easy, quick, and super heathy. No sugar in these "cookies" unless you count the dates. They are moist and filling AND they are very adaptable, so you could substitute or add in  your favorite dried fruit for the dates. Cookies for breakfast? Yes please!

Healthy Breakfast Cookies
From Pinterest
Printable Version
Ingredients
1.5 cups oats
2 or 3 super ripe bananas 
1 cup unsweetened applesauce
Handful of chopped dates (or dried cranberries, apricots, or raisins)
A dash of cinnamon (to taste)

Directions
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Spray a cookie sheet with cooking spray. Drop by large spoonfuls onto cookie sheet. Bake for 35 minutes and remove to wire rack. Allow to cool and enjoy!

French Toast Casserole

This yummy breakfast casserole is perfect for lazy weekends, when you have company for breakfast, or your next brunch. I made it for a ladies' get together a few weeks ago so I could try it out. It was a tad dry, so I definitely recommend serving it hot with a drizzle of maple syrup. 

This would also be excellent with a fruit topping and some whip cream, but I didn't get that decadent this time! 

French Toast Casserole
From Allrecipes.com
Printable Version
Ingredients
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine or butter, softened and cut into small pieces
1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Lightly butter an 8X8 baking pan. Line the pan with the bread cubes. In a large bowl beat together the eggs, milk, 2 tablespoons of sugar, salt, and vanilla. Pour the egg mixture over the bread cubes. Dot with the butter and let stand for 10 minutes to allow bread to soak up the egg mixture. Combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle over the top. Bake for 45-50 minutes. Serve with maple syrup. 

Chocolate Chip Muffins

I haven't had too many pregnancy craving yet but these chocolate chip muffins were probably my first official craving. Totally out of the blue and totally random, but the other day I  began thinking about homemade chocolate chip muffins and couldn't stop thinking about them til I whipped them up. The only other thing I've had a hankering for is root beer. Hmmm, chocolate chip and root beer - now that's a pretty yummy sounding combination!

These muffins are the best right out of the oven but are also great as a snack with a big glass of milk or your morning coffee. I loved the cinnamon sugar topping on these soft cake like muffins.

Chocolate Chip Muffins
From Joyofbaking.com
Makes 12 muffins
Printable Version
Ingredients
1/2 cup butter, melted and cooled 
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk chocolate or semisweet chocolate chips


Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon


Directions
Preheat oven to 375 degrees. Position rack in center of oven. Butter or line with paper liners 12 2 3/4 x 1 1/2 inch muffin cups. In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract. In another large bowl whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips. With a rubber spatular fold the wet ingredients, along with the melted butter into the dry ingredients. Stir only until the ingredients are combined - do not over mix the batter or muffins will be tough.

Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. In a small bowl combine the cinnamon and sugar topping and sprinkle a little on top of each muffin. 

Place in the oven and bake for about 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool about five minutes before removing from pan. 

Week of Holiday Treats: Peppermint Snickerdoodles

Last week I participated in my first holiday cookie swap.  It required that I make six dozen cookies. I've never made so many cookies in my life! I decided to modify my favorite cookie recipe, Snickerdoodles, by rolling them in crushed peppermint. 

The result was a festive and yummy cookie and one that I think I will add to my Holiday baking in the future.

Peppermint Snickerdoodles

Printable Version

Makes 2 dozen cookies

Ingredients

1/2 cup butter, softened

1 cup sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1 tablespoon sugar

1 teaspoon ground cinnamon

Six candy canes or peppermint sticks, crushed

Directions

In a stand mixer or medium sized mixing bowl beat the butter with electric mixer on high speed for 30 seconds or until creamed. Add the 1 cup of sugar, baking soda, and cream of tartar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in the flour slowly until mixture is throughly combined. Cover and chill the dough for about 1 hour or until easy to handle. Preheat the oven to 375. Combine the 1 tablespoon of sugar, cinnamon, and crushed peppermint in a small bowl. 

Shape the dough into 1 inch balls. Roll each ball in the peppermint mixture to coat. 

Place 2 inches apart on an ungreased baking sheet. 

Bake for 10 - 11 minutes until the edges of the cookies are golden. Transfer to wire rack and let cool. 

Low Carb Pancakes

On the weekends when hubby is around in the mornings I love to wake up and make a big breakfast for us both to enjoy. Pancakes are one of my favorite breakfast foods but hubby isn't a big fan because he says they have too many carbs. I found this recipe for low carb pancakes on Healthy and Homemade and knew that I could entice the hubs into eating them but first I had to find coconut flour. Thankfully my store carried it, so I was good to go!

I modified the recipe a little bit, using whole eggs and adding in pecans for a little protein and crunch. They were delicious! Hubby gave them two thumbs up! Next time I think I will serve fruit on top. These pancakes are a great, healthy way to start your day.

Low Carb Pancakes 
From Healthy and Homemade
Printable Version
Makes 8 pancakes
Ingredients 
4 ounces cream cheese, at room temperature (I used the 1/3 less fat version)
4 eggs
6 tablespoons Flax meal
2 tablespoons coconut flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 cup pecans

Directions
In a large bowl combine all of the ingredients and whisk to combine. Heat a nonstick skillet or griddle over medium heat. Use a 1/4 measuring cup to drop your pancakes onto the skillet. Flip when golden brown on one side. 

Serve with butter and syrup. These are also great when refrigerated or frozen! :)

Pumpkin Snickerdoodles

One of the best things about being a food blogger is stealing borrowing ideas from fellow bloggers. I saw Pumpkin Snickerdoodles on Greens and Chocolate and was in awe of how brilliant she is. Snickerdoodles are by are my most favorite cookie of all time. The idea of adding in pureed pumpkin to this classic cookie recipe was just too tempting not to try. 

I was very happy with how they turned out. The pumpkin created a moister more cake-like cookie with a beautiful orange color. Because it made a big batch I shared them with neighbors and friends and everyone complimented them. Cookie success!

Pumpkin Snickerdoodles

Inspired by Taylor @ Greens and Chocolate

Recipe modified from this Snickerdoodle Recipe

Printable Version 

Ingredients

1/2 cup butter, softened

1 cup sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/2 teaspoon vanilla

3/4 cup pumpkin puree or pumpkin pie filling

1 1/2 cups flour

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions

In a medium mixing bowl (or in stand mixer) beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup of sugar, baking soda, and cream of tartar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Add in pumpkin and combine. 

Beat flour in slowly, mixing as you go. Cover and chill dough for about 1 hour or until easy to handle.

Preheat the oven to 375 degrees. Combine the 2 tablespoons of sugar and the cinnamon. Shape dough into 1 inch balls. Roll the balls in the cinnamon-sugar mixture to coat. 

Place 2 inches apart on a cookie sheet. 

Bake for 10 to 11 minutes. Transfer to wire rack and let cool.