As I told you last time, Mary and I are teaching Taylor how to bake. Now, Taylor is an excellent cook so you’d think baking would come pretty naturally to her, however she doesn’t really like to measure ingredients which is pretty essential to baking.
Mary had told her co-workers she would bake them some cookies and with snickerdoodles being a pretty easy cookie to make, we thought that would be the perfect cookie for Taylor to make. Balls of dough rolled in cinnamon and sugar — what could be easier?
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sugar
- 2 tsp. ground cinnamon
- Heat oven to 400°F.
- Mix 1 1/2 cups sugar, butter, shortening and eggs in a large bowl. Stir in flour, cream of tartar, baking soda and salt.
- Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8-10 minutes or until set. Remove from cookie sheet to cool on wire rack.
We also wanted to bake something chocolate-y, so we decided to whip up some chocolate ice cream cupcakes. The original recipe called for chocolate ice cream, but we decided to be a little adventurous and we went for caramel cone. I definitely recommend it.
Chocolate Ice Cream Cupcakes:
- 1 cup butter, softened
- 1 cup superfine sugar
- 1 1/2 cups self-rising flour
- 4 tsp. Dutch-process cocoa powder
- 1 tsp. baking powder
- 4 eggs
- 1 tsp. vanilla extract
Filling and Glaze:
- 1 cup chocolate ice cream (or any flavour of your choice)
- 1/2 cup semisweet chocolate chips
- 1/3 cup heavy cream
- Preheat the oven to 350°F. Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and creamy, about 2 to 3 minutes. Spoon the batter into cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
2. When cool, slice the cupcakes horizontally and spread a little softened ice cream on the bottom
slice. Place the top back on the cupcake and freeze.
3. Prepare the glaze by melting the chocolate in a double boiler, or a medium bowl over a pan of
simmering water, stirring until completely melted. Remove from the heat. Add the cream and stir
stir until well combined. Cool slightly and spoon over the cupcakes. Return to the freezer to set.
Freeze in and airtight container for up to 3 months.
We had a great time baking up these delicious treats — Taylor is on her way to becoming a fantastic baker 🙂
Happy eating, everyone.