Snickerdoodles

On Sunday my family asked me to make some cookies.  The only thing is I didn't have the ingredients of the cookies that I normally make. I usually make plain chocolate chip cookies, pumpkin cookies, or oatmeal raisin cookies; but I was out of chocolate chips, pumpkin, and oatmeal. So I went searching on the internet and found a snicker doodle recipe that would work.   This original recipe was found here from our best bites, but I had to change it a little because I didn't have all the ingredients. 

Ingredients

1 3/4 cups sugar, divided

1 tablespoon ground cinnamon

2 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

8 tablespoons (1 stick) salted butter(not margarine) at room temp

8 tablespoons (1/2 cup) coconut oil

2 large eggs

Instructions

Preheat oven to 375 degrees.  line baking sheets with parchment paper.  Combine 1/4 cup sugar and the cinnamon in a shallow dish and set aside.  Whisk flour, baking soda, cream of tartar and salt together in medium bowl.   Beat butter, remaining 1 1/2 cups sugar, and coconut oil together on medium speed until light and fluffy. Beat the eggs, one at a time, until fully incorporated, scraping down bowl if needed.

With the mixer on low slowly add flour until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.

Roll the dough I nto balls, then roll them around in the cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on the baking sheet for 10 minutes, transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.

Mushroom Bisque

After moving from one town in Utah to another then having a baby and moving across the country to Maryland I am back and ready to post some delicious recipes we have found and enjoyed.  This original recipe is delicious and can be found here. The best part is how easy this is, especially if you put it all in the crockpot.

Ingredients

1 quart chicken broth
1 pound assorted fresh mushrooms, chopped
1 small onion, finely chopped
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
1 teaspoon salt
White pepper
Hot sauce (optional)

Directions

In a crockpot, add the chicken broth, mushrooms and onions and cover.  Cook on low for 3-6 hours.

Roux:

In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux.Stir constantly until the sauce is thickened and smooth.

Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.