Pumpkin Snickerdoodles

I thought  ‘snickerdoodles’ is a funny-sounding word. So when I saw this recipe from one of the blog sites that I’ve been following, my curiosity got the best of me so tried making it myself. According to online dictionaries, snickerdoodle is a type of sugar cookie made with cream of tartar and rolled in cinnamon sugar. Because of its plain appearance, it sometimes gets overlooked and perceived as a boring cookie. I got my surprise when I made it, because it tastes really good and it is very addictive especially when you pair it with black coffee or tea or even milk. The pumpkin flavor is just a bonus. For first time bakers, I recommend this recipe. Very easy to make, you will feel like you’ve been a baking pro after you make and taste this heavenly goodness.


Pumpkin Snickerdoodles

adapted from Annie’s Eats

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.
  2.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.
  3. With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.
  4. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.
  5. Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.
  6. Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.



Chicken Buffalo Dip

I have never tried making a chicken buffalo dip, although a few people told me that it is really easy to make. I like easy recipes, especially when you’re entertaining friends. I feel like the past couple of months were a blur, and getting my girl friends together is the only way that will make me stay sane. So I decided to have them over, have some drinks and some appetizers, and just chat and relax. Along with other appetizers, I decided to finally make Chicken Buffalo Dip, and serve it with chips and crackers. I can’t believe I waited this long to make this! It was really good and so tasty. I made mine spicy (by adding extra hot sauce) to really feel the chicken buffalo flavor. I also used blue cheese instead of mozzarella cheese to give that extra sharp and salty flavor. From now on, every time I’m entertaining, chicken buffalo dip will be on the menu. 🙂

Chicken Buffalo Dip

modified from allrecipes.com

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup Ranch dressing
  • 1/2 cup cayenne pepper sauce (such as Frank’s Red Hot)
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 (9.75 ounce) cans Premium Chunk Chicken Breast in Water, drained
  • Assorted fresh vegetables or crackers
  1. Heat the oven to 350 degrees F.
  2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it’s smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.

Carrot Muffins with Cream Cheese Filling

So I recently noticed that whenever I’m extremely happy and satisfied with my day, I go to my kitchen to bake. I made it a golden rule to not bake when I’m mad, because I know that it will not turn out right. I think your emotions emanate to the food that you’re making at that moment. For example, if you’re angry and you’re cooking, there’s a tendency for the food to be overly spiced. So one night, I decided to bake because that was the first day that I got to relax and not worry about a single thing. And because I had positive vibes that night, my carrot muffins turned out to be so moist, and the cream cheese filling was so creamy with the right sweetness. I shared the muffins with my family, and my husband’s co-workers, and they all loved it!

And a bonus: this muffin is great with coffee 🙂

Carrot Muffins with Cream Cheese Filling

adapted from Fix Me A Snack

For the muffins:

1/2 cup all-purpose flour
1/2 cup white whole wheat flour (or all-purpose)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly ground nutmeg
2 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup canola oil
1 cup finely shredded carrot
1/4 cup raisins, chopped

For the filling:

4 ounces cream cheese, softened
1 large egg yolk
3 tbsp sugar
1/2 tsp vanilla

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a small bowl, make the filling by mixing together the cream cheese, egg yolk, sugar, and vanilla until smooth. Set aside.
  3. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
  4. In a large bowl, mix together the eggs, sugar, brown sugar, and oil. Stir in the flour mixture until combined. Then add the carrot and raisins. Stir to incorporate.
  5.  Spoon the muffin batter into a well-greased mini muffin pan, filling each cup only half way. Then place one teaspoon of the filling in each cup. Cover the filling with the remaining muffin batter.
  6. Bake for 13-15 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before gently moving them to a cooling rack. Serve. Store in an airtight container for up to 48 hours or freeze in an airtight container in a single layer.