Warm and Cuddly Snickerdoodle Cookies

As fall finally starts to roll around, I want something warm and comforting to snuggle up with. This felt like the perfect opportunity to add fuel to the flame of my crazy cookie obsession.

They are perfect for eating warm with a nice glass of milk or a steamy cappuccino. Make these cookies and share them with someone you love. Turn the season premiere of your favorite tv show into a celebratory cookie palooza.

Snickerdoodles fall right behind chocolate chip cookies on the ultimate comfort food scale. These cookies are soft, chewy, and down right addictive. Because there are no overpowering ingredients, the focus is more on the light and fluffy texture.

These cookies are for Goose because not only is he sugar and spice and everything nice (just like the cookies themselves), he also ate them already and won’t complain about me posting a recipe from a few weeks back. Especially if I promise to make some more for him very very soon. Like this weekend soon.

In case you still weren’t already convinced, these snickerdoodles really are that good that they will disappear and force you to remake them again and again. And since they take less than a half hour to whip up, I’m sure you won’t mind filling your house with the scent of warm, cinnamony cookies again.

 

Healthier Snickerdoodle Cookies 

Adapted from ElleFirebrand’s recipe on Food.com

Yield: 24 cookies

• 1/2 cup granulated sugar plus two tablespoons, divided
• 1/3 cup brown sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla bean paste
• 1 egg white
• 1 cup whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon plus 1/2 teaspoon, divided
• 1/8 teaspoon allspice
• 1/8 teaspoon ginger
• 1/8 teaspoon salt

Directions:

1. Preheat oven to 400 degrees F and line 2-3 baking sheets with parchment paper.
2. In a medium-sized bowl, whisk together flour, baking power, 1/4 teaspoon cinnamon, ginger, allspice and salt. Set aside.
3. In the bowl of a mixmaster on medium-high speed, cream together brown sugar, 1/2 cup of white sugar, and butter until smooth. Beat in vanilla and egg white.
4. Turn the mixmaster down to slow, then gradually add in the dry ingredients.
5. Once combined, shape the dough into 24 balls and place them on baking trays in the freezer for about a minute to allow them to firm up. Meanwhile combine the remaining 1/8 cup granulated sugar and 1/2 tsp cinnamon.
6. Remove the cookie dough from the freezer and roll each ball in sugar mixture, then place them two inches apart on the prepared baking sheets. Use the palm of your hand to lightly flatten the cookie dough balls.
7. Bake the cookies for about 6 minutes. Allow them to cool on the baking pan for 1 minute before transferring them to cooling racks to finish cooling.

 

Focusing On What Really Matters With Fluffernutter Chocolate Puddles

Sometimes we all get so caught up in our to-do lists that we lose track of what’s really important. I’ve always struggled with separating the things that I need to do from the things that I want to do. FOr years this has been a constant source of self-inflicted angst. For instance, in high school I would always shoot for the highest A I could get instead of simply being satisfied with a 90%, I used to feel a need to check in with each of the blogs that I read on a daily basis to make sure that I didn’t miss out on anything, and I always tried to publish the greatest possible number of posts here on ModernAlice per week.

While these may be characteristic qualities of perfectionism, a few weeks ago I decided that I wasn’t going to let my goals derail me from simply making the most of every moment and living a bit more spontaneously. Some people may call it slacking off, but I simply call it reevaluating my priorities. Spending time fully focused on my friends, family, and boyfriend is my greatest priority, and I am making sure that my habits and time distribution reflect that.

What this means for my blog is that I may be blogging less frequently and with fewer step-by-step pictures of my baking projects. It also means that when I go out to dinner with my family, I will focus more on the conversation than on snapping blog-worthy photos in hopes of turning a meal into a blog post.

Now back to the cookies….

Goose and my incredible younger sisters helped me whip up these cookies and this recipe was one of my first baby steps toward more spontaneous, relaxed baking. The recipe is pretty simple and adaptable, so this is a great place to start relinquishing my kitchen control.

I baked these cookies twice last year and got rave reviews both times, so instead of spending precious time searching the internet for recipe inspiration, I wanted to share this delicious stand by with you. It combines a slightly healthier peanut butter cookie base with ooey gooey marshmallows and a decadent chocolate glaze. What’s not to love? These are a snap to whip up and a great way to show the people in your life that you care.

This ooey gooey cookie is the antitheses of light and delicate Parisian macarons. It’s a purely American mishmash of beloved flavors: salty peanut butter, sugary marshmallow, and rich chocolate. The cookies are perfect in their imperfection. What matters most about cookies are how delicious they taste, not how beautiful they look. Allow the marshmallows to deform as desires and the chocolate to spread or drizzle however it wants, and simply embrace the puddles of deliciousness.

Fluffernutter Chocolate Puddles 

Adapted from Bakegirl

Ingredients:

• ½ cup white sugar
• ¼ cup brown  sugar
• 
1 egg
1 cup natural peanut butter
• 
1 tsp vanilla bean paste (or extract)
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup whole wheat flour
• 1 bag of large marshmallows (or you can use minis if you prefer)
• 2 cups semisweet chocolate (chips, bars, or chunks)
• 3 tablespoons of butter
• 1-2 tablespoons of milk (or heavy whipping cream if you want a thicker glaze)
• cooking spray

Directions:

1. Preheat the oven to 350. Line two baking sheets with parchment paper, then set aside.
2. In a small bowl, mix together the baking soda, salt, and flour. Set the dry mixture aside.
3. Combine the egg and both sugars in a medium bowl and whisk until the until the mixture becomes pale yellow. Stir in the vanilla.
4. Spray the measuring cup with cooking spray before measuring out the peanut butter, then use a spatula to combine.
5. Add the flour mixture from step two to the wet ingredients and mix until fully combined.
6. Roll the cookie dough into balls, then slightly flatten them and place the disks on the parchment paper-lined cookie sheet. Bake the cookies for 5-7 minutes.
7. In the meantime prepare the chocolate glaze by placing the butter and chocolate in the bowl of double boiler. Occasionally stir the mixture, then once it’s almost entirely lump-free, whisk in the milk. Set aside.
8.  Remove the cookies from the oven and lightly press a large marshmallow (or 3-4 small ones) into the top of each cookie and bake for another 2-3 minutes so that the marshmallow softens.
9. Remove the cookies from the oven and allow them to cool for 2-3 minutes. Use a fork to lightly drizzle or a spoon to drop the chocolate onto the cookies.
10. Allow the cookies to cool on baking racks for as long as you can wait, then enjoy!

Mini Cherry Tomato Clafoutis

When it comes to cooking for just myself, I’m lazy. I call this a confession, but I’m guessing that most of you can relate. Whether it’s grabbing a quick weeknight nibble in between homework and studying, or trying to shove something in my mouth before going out with friends, food ceases to be my top priority.

That’s why when I’m in a rush, eggs become my go-to meal. I simply heat up some frozen veggies in a pan with a bit of olive oil, then add the eggs and scramble them quickly, then top it off with a bit of tomato sauce and freshly ground pepper. Voila! Healthy and tasty dinner ready in under 10 minute.

The eggs are wonderful when feeding just me, but sometimes I need something a bit more presentable that I can feel good about serving to friends or family, but still don’t want to spend a long time slaving away in the kitchen. These Mini Cherry Tomato Clafoutis proved to be the perfect solution. They take less than 10 minutes of active prep (plus 32 minutes in the oven) and come out looking pretty impressive if I do say so myself.

Fresh out of the oven, they are light and airy souffle-like creations that make you look like a master chef, no one else needs to know how easy they are to make. Within a few minutes, however they fall and become a bit denser, taking on an almost pancake-like consistency.

These are a perfect appetizer and they taste just as good microwaved for breakfast the next morning. The tartness of the tomatoes adds a delicious contrast to the comforting eggy taste of the Clafoutis itself. Make them in the next few months to take full advantage of summer’s most flavorful tomatoes.

Mini Cherry Tomato Clafoutis

Adapted from Vegetarian Times Farmers’ Market Cookbook

Serves: 12

Ingredients: 

• 3 large eggs
• ⅓ cup flour
• 1 ½ cups skim milk
• 3 tablespoons nonfat greek yogurt
• 2 tablespoons fresh thyme leaves
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 pint grape or cherry tomatoes, halved (2 cups)
• 3 tablespoons finely grated Parmesan cheese

1. Preheat oven to 375°F and coat a 12-cup muffin pan with cooking spray.
2. Whisk the eggs in bowl, then gradually whisk in flour. It may be slightly lumpy, but try to get it as smooth as possible.
3. Stir in milk, yogurt, thyme, salt, and pepper.
4. Divide the batter in two, then distribute 1/2 of the batter among the 12 muffin cups. Bake 10 minutes.
5. Place 3-4 tomato halves in each muffin cup, round-side up. Pour remaining batter over the top and sprinkle with cheese. Bake 22 minutes more, or until tip of knife inserted in center comes out clean. Cool 1 minute, then unmold with knife or thin spatula. Serve warm.

Four Bite Sized Desserts for the Fourth

Fourth of July is one of the most beloved American holidays because not only does it celebrate America’s hard-won freedom, it also gives Americans a great deal of freedom as to how they want to celebrate. While a BBQ and fireworks are traditional, there is no necessity to do anything other than have a good time. You don’t have to buy gifts, spend lots of money, or go through the stress of planning the perfect holiday meal. Fireworks are free, the beach is open to everyone, and barbecuing is way easier than planning a sit-down dinner party. The Fourth of July is an excuse simply to hang out and have a good time.

And what could be a better complement to your BBQ than a few homemade American desserts. Instead of getting super elaborate with the sweets, keep it easy with rice krispies, lemon bars, s’mores, or brownies. In bite-sized squares, these treats are easy to pick up and nibble on at any point of your 4th of July celebration.

I chose to update these American classics a bit with Browned Butter Rice Krispy Treats, Light and Tangy Lemon Bars, S’mores Cups, and Chewy, Chocolate-Studded Brownies. When I made these desserts for a casual get-together with friends a few weeks ago, the s’mores bites and lemon bars were both HUGE hits.

Just a secret between you and me…these desserts are all a bit healthier than most treats, so you can indulge without feeling guilty. These desserts each take less than an hour to whip up, so make all four or just stick with one of two.

This year we are having a BBQ and outdoor screening of Independence Day for some of our friends and just keeping it simple and relaxed. What are you doing to celebrate?

Browned Butter Rice Krispy Treats

Adapted from Krissy’s Creations

Serves 16 (to make 24 treats, I  made mine in a 9 by 13 inch pan and multiplied all ingredients by 1.5)

Ingredients

• 5 tablespoons unsalted butter
• 3/8 teaspoon salt
• 1 bag of large marshmallows
• 1 tablespoon vanilla bean paste (or vanilla bean extract)
• 5 cups Rice Krispies cereal

 Directions

1. Butter the bottom of a 9×9 baking pan and set aside.
2. In a small saucepan, melt the butter over medium-low heat.  Continue to cook until the butter has turned a golden brown color, about 7 minutes.
3. Place a mesh strainer over a large saucepan and pour the browned butter through the strainer to remove any little black dots (the slightly burned pieces). Place the large saucepan over low heat and add the marshmallows and salt.  Stir occasionally until the marshmallows are completely melted and smooth, then mix in the vanilla. Make sure not to keep the marshmallow mixture over the heat for too long otherwise your rice krispy treats will turn out hard and crunchy instead of soft and chewy.
4. Add the cereal to the marshmallows and stir until the cereal is completely coated with the melted marshmallows.Remove from the heat and stir a few more times to make sure the cereal is evenly coated.
5. Pour the mixture into the prepared pan. Let it cool slightly for 2-3 minutes, then use a rubber spatula to press it down into the pan.
6. Let the treats cool in the pan on counter until completely cooled and hardened, about 2 hours.  Do not refrigerate them in an attempt to speed up the cooling process, as this too will make your rice krispies undesirably hard.
7. Cut into 16 squares, and serve!

Light and Tangy Lemon Bars

Adapted from Shape Magazine

Serves 16

Ingredients

Crust

• 1/2 cup almond meal
• 1/2 cup white whole wheat flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cut into 8 chunks

Filling

• 3/4 cup granulated sugar
• 1/4 cup  all-purpose flour
• 1/4 teaspoon salt
• 3 lemons
• 1 lime
• 2 large eggs, lightly beaten
• Additional powdered sugar for garnish

Directions

1. Preheat oven to 325°F and lightly coat an 8-inch square baking dish with cooking spray.
2. To make the shortbread, in the bowl of a mixmaster, mix the almond meal, flour, powdered sugar, and salt. Add butter and beat until no large chunks remain and mixture is loose and sandy.
3. Transfer to baking dish and press firmly into base and edges until even. Bake for 22 to 24 minutes or until edges are golden brown.
4. Meanwhile, make the filling by combining sugar, flour, and salt in a large bowl. Finely zest lemons (about 2 teaspoons) and one lime (about 1 teaspoon) into bowl. Squeeze 1/3 cup juice from lemons and 1/4 cup juice two tablespoons from two limes and add to bowl along with eggs; whisk until smooth.
5. Pour the filling over crust and return the dish to oven and bake for 30 to 32 minutes or until center is set.
6. Cool completely on a wire rack.
7. Just before serving, cut the squares into 16 squares and sift powdered sugar over squares to garnish

S’mores Cups

Adapted from The Pampered Chef

Serves 24

Ingredients:

• 8 graham crackers
• 1/4 cup powdered sugar
• 6 tablespoons butter, melted
• 4 bars of chocolate, milk or dark
• 12 large marshmallows (or 24 if you like very marshmallow filled s’mores)
• Nonstick cooking spray

Directions:

1. Preheat oven to 350°F.
2. Place the graham crackers in a large plastic bag, and use a rolling pin to finely crush them.
3. Using a spoon, combine the graham cracker crumbs, powdered sugar and butter in a medium sized bowl.
4. Spray a 24-cup mini muffin tin. Then evenly distribute the crumb mixture among the cups, placing about a tablespoon in each tin.
5. Use your fingers to press crumbs to form shallow cups. Bake the graham cracker crust for 4-5 minutes, or until edges are bubbling.
6. Meanwhile, break the candy bars into 48 rectangles. Remove the pan from oven; place one rectangle into each cup.
7. Cut marshmallows in half  crosswise (or use whole marshmallows if you like your s’mores really gooey) using kitchen shears. Place one marshmallow half, cut-side down, into each cup. Return to oven 2-4 minutes depending upon how toasted you like your marshmallows.
8. Remove the pan from the oven and press the chocolate pieces into the top of each marshmallow and return for them to the oven for another 1-2 minutes so that the chocolate can start to soften a bit.

Chewy, Chocolate-Studded Brownies 

Adapted from First Look, Then Cook

Serves 16

Ingredients

• ¾ cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cup bittersweet chocolate chips, divided
• 6 tablespoons butter, melted
• 3/4 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1/3 cup skim milk
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature, lightly beaten
• Cooking spray

Directions

1. Preheat oven to 350°. Spray a 9 inch square baking pan with cooking spray and set aside.
2. Lightly spoon flour into dry measuring cups and level with a straight edge. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
3. Combine 1/2 cup chocolate chips and butter in the bowl of a double boiler until melted. Remove chocolate from the heat and allow it to cool for 2-3 minutes.
4. Stir in milk, sugar, vanilla extract, and eggs into the chocolate mixture until combined.
5. Add the chocolate mixture to the flour mixture and stir until just combined. Gently fold in the remaining cup of chocolate chips.
6. Pour the batter into the prepared pan and bake for 18-20 minutes, or until a tooth pick inserted into the brownies comes out almost clean.
7. Allow the brownies to cool over e baking rack then cut into 16 squares.

Fresh Corn Grilled Salad

This recipe is for…wait for it…a salad! I’ve never posted a salad recipe on my blog before because I feel like it’s cheating. When I make a salad, normally I just chop up whatever vegetables we have lying around and top it with some salsa or lemon juice with salt and pepper, but this salad is different. This salad is special. This salad is an adaptation of my very favorite salad, the Fresh Corn Grilled Salad.

Whenever I go to Fresh Corn Grill in Westwood I get this salad because even though there are half a dozen other things on the menu that sound good, nothing can be as delicious as this salad. I get this salad whenever I meet friends for lunch or whenever I’m in the neighborhood and feel like treating myself to a takeout dinner. It’s that good. Unlike most salads, it feels like a complete, filling meal purely from vegetables. The warmth of the freshly grilled veggies in the salad make it feel comforting ad satisfying without the addition of unnecessary cheese, nuts or other add ons.

For a get together with friends the other night, I decided to try to recreate the salad on my own simply by going off the ingredients for the salad that are listed on the menu: corn, zucchini, asparagus, tomato, avocado, mixed greens, and vinaigrette. Easy right? Well the real problem lied in the name of the salad itself, grilled.

I don’t know how to grill and I wasn’t about to make the night that I’m having friend over the night that I decided to experiment, so I decided to use our Cuisinart Calphalon Double Grill Pan to grill the vegetables over the comfort of the stove.  I simply oiled the pan and put it over two burners and I was able to get the beautiful grill marks and texture without the hassle of setting up the big, intimidating grill.

Once the grilling was over, the rest was easy. I just chopped the grilled veggies, added avocado, mixed them with greens and whipped together a simple vinaigrette to go with it. Easy!

The salad lived up to my delicious expectations, but the rave reviews that I got from my friends were a total surprise. Never had I seen teenagers fighting over salad so much in my life! My friends were actually going for seconds, thirds, and maybe even fourths of this salad. So Anita, Liz, and Ginelle, here’s the salad recipe especially for you.

Fresh Corn Grilled Salad

Serves 8-10

Ingredients:

• 4 tablespoons canola oil, divided
• 4 ears of corn, husked
• 3 zucchini, cut lengthwise into long slices
• 3 tomatoes, cut widthwise into 1/4 inch slices
• 1 bundle of asparagus (about 15), bottoms removed
• 1 bundle of scallions (about 8), bottoms and tops removed
• 1 avocado, peeled with pit removed and cut into 1/2 inch pieces
• 1 pound of mixed greens
• 2 teaspoons dijon mustard
• 2 teaspoons fresh minced garlic
• 1 teaspoons honey (optional)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil

Directions: 

1. Drizzle the grill pan (or grill) with 1-2 tablespoons oil and allow it to heat up. Grill the scallions and tomatoes for 5 minutes. Grill the asparagus and zucchini for 10 minutes, turning often. Grill the corn for 10-20 minutes, turning a few times. Each time that you load a new layer of veggies onto the grill, add another tablespoon or two of new oil.
2. Allow the veggies to cool for 5 minutes then cut the corn off the cob and cut the rest of the vegetables  into 1/2 inch pieces.
3. In a salad bowl, gently toss to combine the veggies, avocado, and mixed greens.
4. In a small bowl mix together the mustard, garlic, honey (if desired) salt, pepper, and vinegar. Start to drizzle in the oil into the vinegar mixture while whisking rapidly.
5. Toss the salad with the vinaigrette and serve!