now it’s your turn, friends….what’s that heavenly treat you make for your sweetie, just because? let’s share some recipes!
snickerdoodle doo
“cupcakes are the answer.
who cares what the question is.”
{via thattwinsomegirl}
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happy monday friends,
this week, as i paint the town of nyc, i thought we could kick things off with a dreamylicious treat by my sweet weddingbee friend victoria {aka ms. handbag!}. she just started a blog of her own, five feet of spice, filled with endless diy, baking and home decor goodness.
and here she is!
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hi everyone!
i can’t even begin to explain the sheer excitement i had when sylvie said i could guest blog for her today! i am going to be sharing my (ahem, martha stewart’s) famous snickerdoodle recipe today that my fiance can’t seem to get enough of, since snickerdoodles are alex’s favorite cookies. in june, i received a martha stewart cupcake book for my birthday {because i puffy heart cupcakes} and when i came across this recipe, i knew i had to make them for him.
ingredients:
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
directions:
* preheat oven to 350 degrees.
* line standard muffin tins with paper liners. {zebra ones work best 🙂 }
* gather all of your ingredients……
* sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
* with an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
* add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
* beat in vanilla. reduce speed to low.
* add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
* divide batter evenly among lined cups, filling each three-quarters full.
* bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
* transfer tins to wire racks to cool completely before removing cupcakes.
* cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
here is where it get’s funny. as I was about to start making the icing, alex said he would rather have his favorite icing instead…. rainbow chip. “rainbow chip icing on snicker-doodle cupcakes?!?!” he said yup…. so that’s what he got!
{via homemakershabit}
and for lots more diy goodness, jump over to victoria’s blog, five feet of spice. 🙂
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friends, your sweet thoughts and inspiring comments are the bright spot of my day. please make the jump, hang out and share what’s on your mind. 🙂
YUM-I was just getting a lesson in snickerdoodles, so I’ll have to give these a shot! Hope you’re having an absolutely wonderful time in NYC!
I am drooling. And I just found your blog. I love. New follower! 🙂