This week my kids started day camp. Rachel is gone on Tuesday and Micah is gone on Thursday, which gives me some nice one on one time with each older child while Josiah naps. We had "recipe day" this week where each child picked a recipe we had never made before. We wondered if any cousins might like these so here they are to share!
Micah's Best Snickerdoodles Ever
1 c. butter
1 1/2 c. sugar
2 large eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
3 T. sugar
3 t. cinnamon
Preheat oven to 350 degrees. Mix butter, sugar, and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda, and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 min. in the fridge. Meanwhile, mix sugar and cinnamon in a small bowl. Scoop 1 inch balls of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the mixture. Place on chilled ungreased cookie sheet, and bake 10 min. Remove from pan immediately.
(I did not keep my cookie sheets chilled throughout and the cookies still turned out great.)
Rachel's Ice Cream Cone Cupcakes
1 box favorite cake mix and ingredients to make it
1-2 boxes of ice cream cones
1 can frosting or my favorite frosting recipe follows!
For frosting:
1 lb. powdered sugar
1/3 c. cocoa
1 stick melted margarine
1 tsp. vanilla
1/3 c. milk
Make cake batter according to instructions on box. Spoon 1/4 c. batter into each ice cream cone. Stand cones on cookie sheet. Bake cones until toothpick inserted into center comes out clean, about 20 min. Cool. For frosting, mix above ingredients in mixer. Frost cupcakes and enjoy!! Store in refrigerator. Ice cream cone cupcakes are best eaten when fresh, so we made 12 ice cream cone cupcakes and the rest are cupcakes as usual. This was a favorite recipe from my childhood.
Micah's Best Snickerdoodles Ever
1 c. butter
1 1/2 c. sugar
2 large eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
3 T. sugar
3 t. cinnamon
Preheat oven to 350 degrees. Mix butter, sugar, and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda, and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 min. in the fridge. Meanwhile, mix sugar and cinnamon in a small bowl. Scoop 1 inch balls of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the mixture. Place on chilled ungreased cookie sheet, and bake 10 min. Remove from pan immediately.
(I did not keep my cookie sheets chilled throughout and the cookies still turned out great.)
Rachel's Ice Cream Cone Cupcakes
1 box favorite cake mix and ingredients to make it
1-2 boxes of ice cream cones
1 can frosting or my favorite frosting recipe follows!
For frosting:
1 lb. powdered sugar
1/3 c. cocoa
1 stick melted margarine
1 tsp. vanilla
1/3 c. milk
Make cake batter according to instructions on box. Spoon 1/4 c. batter into each ice cream cone. Stand cones on cookie sheet. Bake cones until toothpick inserted into center comes out clean, about 20 min. Cool. For frosting, mix above ingredients in mixer. Frost cupcakes and enjoy!! Store in refrigerator. Ice cream cone cupcakes are best eaten when fresh, so we made 12 ice cream cone cupcakes and the rest are cupcakes as usual. This was a favorite recipe from my childhood.
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