Just Baked: Double Chocolate Cookies

“There is nothing better than a friend unless it is a friend with chocolate.” ― Linda Grayson

You know what’s better than a chocolate chip cookie? A chocolatey chocolate chip cookie!!!

I still had leftover chocolate chip morsels that I badly wanted to put to use already. I also had a little bit of dutch-processed cocoa powder left. Initially, wanting to bake brownies, I decided I wanted cookies instead. Searching for recipes that involved the two ingredients led me to the Chocolate Chocolate Chip Cookies by Kathy.

What I loved about her recipe was that it asks for a cup of butter. That being said, I did not have to bother cutting my bar of butter up anymore because I hate having to do that. I also liked the fact that it’s almost like making a brownie cookie.

Anyway, her recipe was very easy to follow. Except for adding another teaspoon of vanilla, I did not do any more tweakings to the recipe. Oops, I did use macadamia nuts instead of walnuts.

Guys, the house smelled of brownie heaven! The smell of chocolate was simply divine! It was a miracle I was able to wait for the first batch to cool before trying one cookie out. And, just as expected, the cookie tasted like a brownie that’s a little fudgy in the middle. It was so delicious and not overly sweet!

People at work loved the cookies too. I brought them to work together with the coconut oatmeal cookies and these brownie-like cookies disappeared faster than I expected.

Please do try her recipe out. To make it more aesthetically pleasing, don’t put all the chocolate chips in the dough. Save some to put on top after scooping them onto the baking sheets. That way, you get these little melted chocolate chips on top after the cookies bake. They firm up again once cooled.

 

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Just Baked: Coconut Oatmeal Cookies

For I am coconut, and the heart of me is sweeter than you know.” — Nikki Grimes

Technically, I baked these cookies weeks ago. I thought all the while that I’ve written about it already. After getting back from Hong Kong though, I have been busy with work that I forgot I only started writing this post.

This is almost an extension too of my Hong Kong adventures post. You see, the inspiration to make coconut cookies were because of the coconut-flavored egg rolls that I got from Kee Wah Bakery at the Hong Kong International Airport. I was only planning to buy penguin cookies, but a lady asked me to try free samples of the egg roll. She did not have to convince me much because I loved it right then and there.

When I got home, I knew I had to have something with a coconut taste. Therefore, I took it upon myself to find a coconut recipe that I can work with. The problem though, was that I only had desiccated coconuts in my pantry and all the recipes I was finding said to use shredded coconuts. To hell with shredded coconuts, I was going to use my desiccated coconut pack instead.

The recipe I decided to follow was from Food Network for coconut oatmeal cookies. It had five stars with 29 reviews and I think all of them only had praises for this recipe.

I did not do much tweaking except for adding 1 tsp of coconut extract and 1/2 tsp of salt. I thought to myself that cookies without salt will not have that added depth in flavor. Salt actually adds a little bit more oomph in baking. So, in salt went into my dough. I also added half a cup more of desiccated coconuts because they are not as bulky as shredded coconuts. I wanted my batch to yield a lot of cookies.

Guys, the whole house smelled so lovely and coconutty! It smelled like a vacation on a tropical beach, with coconut water for refreshment. It was simply amazing!

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Here’s the deal. Because I did not use shredded coconut, the cookies were a tad bit drier than I would have liked. Still, they were chewy because of the oatmeal. Boy, they were yummy though. They were so yummy that I was actually debating whether to still bring some to work and share them with my colleagues or to just keep them all to myself. Of course, sharing is caring. So, I brought them to work.

The thing with coconuts is that not everyone is a fan of them. Even I took some time to warm up to this drupe. So, while some loved them, there were some who weren’t as fond of them. Despite that, I was still told that the cookies were good.

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Perhaps I will try to find shredded coconut next time. Alternatively, perhaps I can just rehydrate desiccated coconut? I still think shredded coconut is different from grated coconut. Grated coconut is not difficult for me to get, but shredded coconuts? I have a higher chance of finding flaked coconut than finding the shredded version.

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That’s it for now, guys! Hope you try the recipe out too.

Just Baked: Triple Chip Cookies

I may have hoarded a lot of baking ingredients in the last couple of months that I find myself wondering how I could use up all of them. Among the things I bought so much of are morsels in white chocolate, butterscotch and semi-sweet chocolate variants.

I was in the same situation last Christmas when I was thinking of what to gift to my colleagues. I was too lazy to look for three different recipes that will use up those morsels. I found my perfect solution when I found the Triple Chip Cookies recipe from Shugary Sweets. You may go to her website for the complete recipe. However, stay tuned here for the little tweaks that I made to her original recipe.

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The one thing I love about this recipe is that it calls for melted butter. That being said, I need not worry about getting my butter from the freezer (that’s how I like to keep my butter) very early for it to come to room temperature by the time I am ready to bake. It cuts my waiting time by 90% and that is a plus for me.

While hers called for only a cup and a quarter of melted butter, I opted to use a cup and a third. I figured that with four and a quarter cups of flour, a little extra butter will help keep the cookies from being crumbly. I also decided to brown the butter a bit for that extra nutty flavor that ups the cookie game by another level.

I also added a quarter teaspoon more salt making my salt a total of three quarters of a teaspoon. I always like a hint of saltiness in my cookies to cut through the sweetness of the sugars and the chocolate chips. I only had table salt available but I am sure using sea salt would have been even better.

I followed the rest of the ingredients as written in the Shugary Sweets site. My only problem was that my white chocolate and my butterscotch morsels were too tiny compared to my semi-sweet chocolate chips. Hence, a cup and a quarter of these morsels seemed too plenty because they took up very little space. Oh well, maybe I can try to find morsels sized evenly next time.

My common problem with any cookies that have chips or morsels in them is that the dough covers them a lot while baking and there’s not much trace of them on the top. That is why, unlike my attempt like Christmas season, I made it a point this time to save some chips/morsels to decorate the tops of my cookies. After scooping them on the tray lined with parchment paper, I stuck a few more chips on the cookie dough so they will show up after the cookies bake.

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Using a small scoop (4mm), I ended up with six dozens and three pieces of cookies! The did not spread so much and because of the baking powder, they rose up a little bit. I think the size of the morsels affected the yield of the cookies.

Anyway, I liked these cookies a lot. The nutty taste of the browned butter made the cookies even more yummy! Admittedly, they were a tiny bit too sweet for me though so, I think I’ll adjust the amount of chips/morsels next time. I might go for more semi-sweet chocolate chips and lessen the amount of the white chocolate and butterscotch versions.

I was able to fit a dozen cookies in a 5″ x 6¾” x 2″ box. It’s perfect for gifting for special occasions! All it needs is a ribbon (or two) and a tag!

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Memory Lane: Candy-Coated Chocolate Chip Cookies

“Mere color, unspoiled by meaning, and unallied with definite form, can speak to the soul in a thousand different ways. ” ― Oscar Wilde

I was around seven or eight years old when Mom bought a set of cookbooks that opened the door for me to the world of baking. Back then, we only had the small oven you put on top of the stove. Despite how tiny it was, Mom was able to make some treats from the recipes in the cookbooks come to life.

A few months ago when I was feeling nostalgic, I decided to re-create the very first cookies I tried making–candy-coated chocolate chip cookies–with a few twists to the original recipe. To help me was with my super nice (and super pretty!) colleague, Zammy.

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Now armed with an electric mixer, we started to cream 1 cup light brown sugar (packed), 1/4 cup granulated white sugar and 1 cup salted butter for a couple of minutes. We stopped when the mixture was light and fluffy already. I bet I took so much longer when I was a kid, but these days, two to three minutes should be good enough, depending on how soft the butter is when I start.

Yes, we used salted butter. You see, I always use salted butter for cookies because I feel like the additional salt in the butter helps bring more life to the taste of the cookies. Also, I am not sure if it’s just my imagination, but I have a feeling salted butter makes the edges of the cookies taste more yummy. It kinda teases one into devouring the whole piece quickly and get another one.

Once the butter and sugars were creamed together, we added one large egg and 1.5 teaspoons of vanilla extract. I always use the dark vanilla extract but the clear kind should be fine. A few more minutes with the electric mixer should do it.

When I was a kid, I used to be frustrated when the eggs took so long to be combined with the butter mixture. It was worse when I used to make muffins or banana bread. I realized only now that back then, we used margarine instead of buttee because butter was simply very expensive. That must have been why the eggs won’t combine well with the rest of the mixture.

To a sifter, we put in 1.75 cups of all-purpose flour, 1 teaspoon of baking soda and 0.5 teaspoon of Himalayan pink salt (just to be fancy). Regular salt should be fine though.

I always make it a point to sift the baking soda with the flour because that baking soda is such a traitor! Sometimes, it won’t mix well with the batter or the dough. When it clumps together, no matter how long you bake you cookies or cakes, they will remain clumped. The worst part is when you unluckily bite into clumped baking soda, it tastes like soap. I was victimized for a number of times when I was a kid and it was awful!

Zammy mixed the dry ingredients to the wet one just until they were all combined. Over mixing causes the cookie to be tough and we didn’t want that. After all, we still added 1 cup of sliced almonds and 1 cup of colorful, candy-coated chocolate chips that we had to mix to distribute evenly throughout the dough.

Using a small OXO scoop, I scooped little mounds of dough on my cookie sheets lined with parchment paper. Zammy placed additional chocolate candies on top of the scooped dough for added pop of color. She was having a lot of fun with the candies!

Then, we placed the first tray in the fridge to chill for about 15 minutes while we pre-heated my oven to 375°F.

The recipe made 4 dozen cookies. We placed each tray in the fridge to chill for a bit before baking. I find that it helped them not to spread too much in the oven when they bake for 8 to 10 minutes.

Ta-da!!!

They’re just like the cookies I baked as a kid. These time, though, they had none of crazy shapes that I used to get as a kid because I only used teaspoons to drop the dough on the cookies sheets back then.

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Just Baked: I Want to Marry You Cookies

They say that the way to a man’s heart is through his stomach. I’m not quite sure about that and currently, there’s no man whose heart I wish to worm my way through. All I know is that when I saw my cousin post about these cookies that she baked, I just knew I had to try making it too!

Well, that was three years ago, back in April 2015. She found the recipe from The Café Sucre Farine blog. However, instead of pecans, she wanted her fiancé to try them with hazelnuts. I am not sure why but maybe because he was more partial to hazelnuts than pecans? Judging by her post too, it seems as if he got to try it already before. Whatever! All I know is that they did get married. And, whether this cookie was one of the reasons he married her, I shall never know because my cousin is a pretty awesome woman anyway.

Okay, so back to the cookies. A little more research and I found out that this recipe was from Melissa Stadler. She entered the recipe in a contest by The Cooking Channel and eventually, she found herself filming for a segment for a show called, The Perfect 3, where she won the cookie category! Anyway, you can find her recipe and her story in her blog, Modern Honey. The original recipe though, unlike the one my cousin found, did not contain any nuts and called for less white chocolate chips.

Well, speaking of nuts, I didn’t have pecans or hazelnuts. I did have a small bottle of cashews though and I figured it should work. And, thanks to the gift certificates our boss gave out for a job well done a few months back, I was able to buy all other ingredients I would need without spending a dime! Ah, I love my employer! I did tweak a little bit though, depending on what was available in the supermarket where I went.

Oh! They smelled heavenly while they were in the oven!

Because I was making two batches of these, some trays of dough had more chilling time that the others. I found that those that chilled longer did not spread and brown as much as those that had less time in the fridge. Chilling does make a difference!

So, how did they taste? They were fantastic! Despite the amount of sugar and the chocolate chips in the recipe, they were not overly sweet. In fact, they were just right! Since I baked them longer than the minimum, I got cookies that were on the crispy side. Not hard like Chips Ahoy cookies but still with a crunch. Just how I liked my cookies!

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I do not wonder anymore why they are called I Want to Marry You Cookies! They were perfect! They also went great with a mug of milk!

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So, to give back to my team at work, I decided to bring most of the cookies I made to work for my colleagues to try. I hope they like these cookies as much as I did!


Ingredients
  • 1 cup butter
  • 1 ¼ cups dark brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup old fashioned oats 
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup roughly chopped cashew nuts

Instructions

  1. Melt the butter until golden brown in color, then add all the sugars. Combine well and allow to chill in the fridge for 10 minutes.
  2. After chilling, add the egg plus extra egg yolk and vanilla and mix well.
  3. Add the flour, oats, baking soda, cinnamon and salt. Mix just enough until there’s no trace of unmixed dry ingredients.
  4. Add in the chocolate chips and nuts. Mix well to evenly distribute.
  5. Using a small ice cream/cookie scoop, scoop the dough onto the baking sheets lined with parchment/baking paper, making sure to leave an inch or two between each cookie.
  6. Allow to chill for around 30 minutes.
  7. Pre-heat the oven at 325˚F.
  8. Take out the cookies from the fridge and bake them for up to 12 to 18 minutes or until fully baked.
  9. Allow to cool on the pan for a few minutes then transfer to a cooling rack to cool completely.

Just Baked: White Chocolate Chip and Cranberry Cookies

“Count your cookies, not your problems.” ― Cookie Monster, The Joy of Cookies: Cookie Monster’s Guide to Life

I recently bought a pack of dried cranberries to put on my salad. After tiring of eating salad for a week, I wanted to do something else with my remaining cranberries. So, on a recent trip to the grocery, I bought a pack of white chocolate chips to try to make one of my favorite cookies from Starbucks—white chocolate chips and cranberry cookies.

It’s not the first time I made these cookies but I could not find the recipe I used before. I then searched for a new one and came across the recipe from Diane Abed from AllRecipes. The only thing I didn’t have in her list of ingredients was the brandy. I decided to just use vanilla because I was going to bring the cookies to work and one of my colleagues is pregnant. I have no idea if one tablespoon of brandy mixed in cookie dough and baked off will have any effect on her but I didn’t want to risk it.

When I make cookies, I normally use salted butter for extra flavor. When I made these cookies, I only had unsalted butter. So, I decided to add ½ teaspoon of fine salt just to help with the flavor.

img_7818.jpgThe recipe was easy to make with or without an electric hand mixer. I did use one because I got used to it already. I think it only took me 10 minutes to whip the first batch. With the size of my cookie scoop, I wasn’t sure if I was indeed going to yield 24 cookies or more. However, I whipped up 24 cookies just like the recipe said so I whipped up another batch.

This is the most vanilla I used on a cookie. One tablespoon! That’s why when I was baking the cookies, the whole house smelled wonderfully of vanilla.

I did not flatten the cookies after scooping them on the baking sheet because I thought they were going to spread. However, that wasn’t the case. They only spread very little so I ended up with small, thick cookies. That meant a they took a little longer to bake completely though. Maybe 13 to 14 minutes instead of just 10 minutes.

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They were so delicate after getting out of the oven so I gently took them out to place on a cooling rack. I did not want the cookies to steam and be soggy by letting them cool on the tray they baked on. Also, I had to use the tray again to prepare my next batch of cookies for baking.

All in all, I made four dozens of cookies! Half of them I brought to work for my colleagues to enjoy. They have known for quite some time that I bake on weekends and they were requesting I let them taste what I make. I got positive feedback and there were those who went for seconds.

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They were moist on the inside and a little chewy because of the cranberries. The white chocolate really goes well with the tartness of the fruit. No wonder it’s my favorite fruit and chocolate combination! Not that white chocolate can be considered as “real chocolate,” but you know what I mean.

Try out Diane’s recipe. I am sure you and the people you’ll gift the cookies to will enjoy them!

Just Baked: Thumbprint Cookies

“Values are like fingerprints. Nobody’s are the same, but you leave ’em all over everything you do.” -Elvis Presley

For a country where majority of the people are Catholics, the Holy Week is a very important event. In the Philippines, Maundy Thursday and Good Friday are declared non-working holidays. This means four days of rest and time to reflect on the meaning of lent and the sacrifice of Jesus.

Being someone who cannot be idle for more than two days though, I had to look for activities to do to keep me busy and to keep my mind from thinking about very serious stuff that will not change no matter how much I thought of them anyway.

After browsing the net for stuff to do, I came across a recipe for butter and jam thumbprint cookies from Food Network. I knew immediately that I wanted to make those cookies since all the ingredients were available at home. I decided to swap the vanilla for almond though just because I felt like it. I also just missed eating almond cookies so, make them, I shall. For the full list of ingredients and procedures, click here.

Except for using almond extract instead of vanilla and margarine instead of butter, all other ingredients I used were as instructed. I know, I know. I am stubborn that way.

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It was also my first time to try my pink sifter that I bought just a few weeks ago. I am in the process of building a new set of baking tools and I want all (if possible) of them pink! Despite the decision, purple is actually my favorite color but it’s difficult to find baking tools in that color so I am going for its cousin instead.

I sifted the flour, salt and baking powder together because I didn’t want any lumps in my dough from chunky bits of these powdery stuff. I then proceeded to whip the butter and sugar until they were fluffy. When they reached the fluffy stage, I added the egg and the almond extract and went back to whipping these all together until well combined. Once done, I mixed all my wet and dry ingredients together, making sure not to overmix so I do not end up with a tough cookie.

I dislike getting my fingers oily or sticky so I used an ice cream scooper and two spoons to help me form round balls of dough. I scooped and dropped them to a bowl with sugar to roll them in before going with the two spoons to make the dough ball rounder. Once placed on my cookie sheet, I used my ¼ tsp measuring spoon to make an indentation or a well in the middle of the cookie to place my strawberry jam in. I know that it’s supposed to be a “thumbprint” cookie but I think my thumb is way too fat to make a proper well in the dough.

Jam is in! They’re off to the oven! Ooooh they look so cute!

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Until… I know that in the comment section, some suggested to chill the dough first because they spread too much and the jam can leak to the bottom and burn. Chilling the dough will help it keep its shape. What happened to my cookies was that it spread a little and the middle part rose higher, causing the well to lose its depth. Some cookies had their jams spilling over instead. At least they did not leak in the bottom.

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Regardless, they were so cute! And yummy too! I was so glad I swapped the vanilla for almond extract because strawberry on almond cookies was heavenly!!!

I may have baked these cookies a little longer than the recipe called for but that’s okay with me because I did not end up with tough and rock-hard cookies. Instead, I got sturdier cookies that did not break or crumbled very easily.

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So, here! My “thumbprint” cookies that did not have my thumbprint at all! They’re chewy, sweet and the almond and strawberry flavors tasted the way I hoped for them too. It’s perfect to pair with tea for an afternoon snack or just have them anytime you want.

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I shall try to make them again next time using preserves, making sure that there’s a bit of preserve in the well of the chilled dough. Wonder how that will turn out.

Just Baked: 3 Ingredients Coconut Cookies

The comment section sometimes contains more information than the actual post.

A friend at work recently tried going vegan for a day (and is planning to transition to being full vegan). I was then curious about vegan recipes and I chanced upon a double coconut cookie recipe from Gemma Stafford’s Bigger Bolder Baking blog.

I was so excited to make the cookies seeing how all the ingredients listed on her recipe were available in my place. Since they were very cheap to buy, I decided to double the recipe!

While my oven was pre-heating, I went on to making my cookie “dough.”

4 cups shredded coconut

1/2 cup coconut milk

4 tbsps granulated sugar

I mixed the ingredients to form sort of a dough and spooned them on my baking sheet.

They looked so lovely and so white! I could not wait to try them after they have baked for 15 to 20 minutes at 180°C.

Unfortunately, no matter how much longer I bake them (I even got to 30 minutes), only the tops seemed cooked and the inside remained still a little moist. They also crumbled so much and a little touch makes them fall apart. Only 20 of the 30 cookies I baked were able to make it to the cooling rack.

I have to say though that they are soooo yummy! Despite feeling bad at my failure, they made my taste buds happy.

I decided to go to the comments section of the recipes post to see what I did wrong. It was then that I realized that I should have read the comments first before trying the recipe out because that section contained useful tips on how to make the recipe work better and clarifications on the ingredients used.

I was surprised that a lot of people had trouble with this recipe too. I guess one of the main reasons is the confusion about the right kind of ingredients to use.

First was the sugar. By granulated sugar, I was sure that it was the regular sugar I was used to. Granulated = having granules. Granules = small sugar crystals. My eyes went wide when Gemma said granulated sugar in the US is called caster sugar in other places. Caster sugar in the Philippines is the almost, but not quite, powdery kind of sugar!

Next, for the coconut. It said shredded. I assumed it was fresh. I also got my coconut milk from the shredded coconut that I did not use for this cookie recipe. Unfortunately, Gemma was referring to desiccated coconut. My heart broke at this point. 💔

Despite my baking fail today, I learned a lot stuff. Next time, I will also check out the comment section first before getting on with the baking. Still, I hope ingredients listed in recipes will be clear to avoid confusion. A little more description won’t hurt, I am sure. 😊

Meanwhile, I shall have to find something else to do with those cookies. What might I turn them into? Hmmm… Any suggestions?

Just Baked: Snickerdoodles!

“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” -Sandra Lee

Snickerdoodle cookies are one of those I always have read about, heard about or watched in baking shows whether on TV or on YouTube. I have never tried it my entire life and so I kept on hoping for the day I will get to make it.

From the recipes I have seen, it’s simple to make but I was concerned with the cream of tartar being asked for. It’s very easy and cheap to buy cream of tartar here but the recipe only called for so little that I would not know what to do with the rest of the product.

The worrying has stopped. I decided I shall simply find other uses for cream of tartar so I can finally try making the cookies I have heard lots of good stuff about but have never tasted myself. Having no basis or expectation on how it should turn out, I will have an unbiased say whether the cookies turned out good or not.

You may click here for the recipe I used as a guide.

For the ingredients:

61742816_UnknownSugar – 1 ½ cups

I did not have white sugar on hand. I only had light brown sugar at home and it was exactly the amount the recipe asked for the cookie base/dough (whew!). For some reason, I also prefer using brown sugar to white sugar when baking. Despite that, I have no issues with using white sugar if it’s on hand.

All-purpose flour – 2 ¾ cups

Looks like a lot of flour but it’s all good. For me, it only means more cookies!

Butter – ½ cups (softened)

I think margarine will work too.

Eggs – 2 (size not mentioned)

I had large eggs on hand so that’s what I used. I felt it was okay given the amount of flour asked for. I also made sure they were at room temperature.

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Vanilla extract – 1 tsp

Cream of tartar – 1 tsp

Baking soda – ½  tsp

Salt – ¼ tsp

For cinnamon sugar mixture

Cinnamon – 2 tsps

Sugar – 2 tbsps (not in picture)

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The only sugar I had left in my kitchen was dark brown sugar so that’s what I used.

For the cookie dough, I combined the sugar and butter until light and fluffy. Then I added in the vanilla and the eggs. One properly mixed, I then sifted and mixed my flour, cream of tartar, baking soda and salt. I combined my dry ingredients to my wet ingredients, making sure to stop mixing as soon as my dough has properly come together to avoid a tough cookie.

I always sift the baking soda because I once had an experience when it clumped up instead of mixing with the batter of the cake I was mixing. It was not a good experience eating a piece of the cake and biting into clumped up baking soda. Ack!

The dough was not as dry as I expected it to turn out. Since I did not want to roll the dough between my hands, I used a small cookie scoop to drop the dough in the cinnamon sugar mixture and used two spoons to help me roll the dough into a rounder shape. After putting it on the cookie tray, I tried to flatten the dough into a disc shape.

Despite the recipe saying to bake it at 200°C, I found that it was too hot and the sides of the cookie was close to burning but the middle was not yet fully baked. So, I lowered it to just 175°C and baked the cookies for ten minutes.

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They looked so cute in the oven!!!

And they’re here! Browner than most snickerdoodles I see online but still very much loved! The dark brown sugar did A LOT of difference.

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The verdict? They’re super yummy! This is coming from someone who normally looks for flaws in the things she makes or bakes and is never satisfied.

The cookies were soft and not crumbly although there was a little bit of crisp on the outside (probably due to the sugar). The cinnamon taste was not very overwhelming and the sweetness was just right. There was a little bit of “tang” coming from the cream of tartar but it did not bother me so much to regret mixing it in my dough. These are my new favorite cookies!

61743440_UnknownHave you tried making snickerdoodles? What’s your recipe like?

Productive Sunday!

I am thankful for activities to keep my mind and my hands (and feet too) busy. I am someone who needs to be doing something in order to keep my mind from being idle and wandering off to not-so-positive thoughts that only make me feel bad about myself.

It’s the third day since I sprained my ankle. There’s more swelling and pain every time I put weight on my foot but I have to be careful with how I position my foot when walking. I still cannot point and flex my foot so much because it still hurts a bit.

Still, nothing could stop me from being productive today. In the morning, I was able to make peppermint and charcoal soap and also blog about it (click here to read).

This afternoon, I crossed off another item from my list of cookies to try to bake. Snickerdoodles!

I will post an entry about it soon but let me say how thrilled I was that it turned out really delicious! And this is coming from someone who tends to look for flaws in her accomplishments!

And yes, my snickerdoodles look way too brown. That’s because I rolled my cookie dough in a mixture of cinnamon powder and dark brown sugar instead of white. Reason number 1: I love brown sugar better than white sugar. Reason number 2: I ran out of the white sugar.

I am currently using an ice pack on my foot because all the standing and walking somehow took a toll on it. Pain’s not as bad as it was last Thursday though. I hope to fully heal by next week because I have lots of stuff in my to-do list to accomplish!

Thanks to my mom and our companion, Joann, for assisting me in my projects today! I swear, they’re the most supportive people when it comes to my little projects at home.