Tuesday, April 28, 2009
On the 19th, I turned 24. It's so strange for me to be in my 20s because in high school I hung out with a lot of early 20 year olds, and I'm very different, but sometimes very much the same. It's weird to think of myself in their place-- I don't hang out with any high school kids though. I don't even know any.
But, I had a really great birthday party. I don't need to go into the details of that here, because heck, this is a foodblog. I just wanted to do something a little personal. Plus, I made it about food. I had some really great places to eat (Toast, for breakfast. Grub, for brunch. Luna Park for Dinner.)
But these pictures are from my cake! I got a super cool cake from Sweet Lady Jane's.
It was a Princess cake: layers of yellow cake, custard, raspberry jam, and a marzipan. All wrapped in a pretty package. Not only was it a pretty cake, but a tasty one. :) I'm very happy with it, thus the promoting.
I still have a lot of it left in my fridge though. Any takers? Haha.
My Snickerdoodle recipe is very sugary and spicy. They manage to stay the same texture for quite a few days, being crisp, but having a slight softness to them. I love cinnamon, so they're extra cinnamony, for my pleasure. I also like their frecked appearance.
I love making snickerdoodles for Jeff though because he loves them, and everyone else gets super excited about them too.
But phew, so many updates to do, this is the only one I can manage right now. I'll try to post more soon!
1 cup butter, softened
1 ½ cups white sugar
2 teaspoons vanilla extract
2 ¾ cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
3 tablespoons white sugar
3 teaspoons cinnamon
Oven at 400 Degrees.
In a mixing bowl, cream together the butter and sugar. In a separate bowl, mix together the eggs and vanilla, then beat into the creamed mixture until fluffy. In another separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, cinnamon, and salt. Stir into the batter until just combine. Mix together the sugar and cinnamon in a small bowl. Take rounded spoonfuls of the dough and roll into the mixture, flatten between your palms, and place one side back into the mixture. Place onto a prepared cookie sheet, the double dipped side facing up. Bake 8-10 minutes, or until set but not too hard.