Snickerdoodle Bars

I love Snickerdoodles.  I don't make them very often, but I love them, so when I found this recipe for Snickerdoodle Bars, I knew I had to make them.  And since I needed something to take for a potluck, it was the perfect time to try them.

Snickerdoodle Bars
slightly adapted from The Recipe Critic

Ingredients:

• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 tsp vanilla
• 2-1/3 cups flour
• 1-1/4 tsp baking powder
• 1/2 tsp salt

Cinnamon Filling:

• 1 T sugar
• 1 tsp cinnamon

Glaze:

• 1 cup powdered sugar
• 1 to 2 Tbsp milk
• 1/4 tsp vanilla

Directions:

1. Spray or grease bottom only of a 9x13 pan with cooking spray. 
2. In large bowl, beat butter on high until creamy. Beat in sugars. Gradually beat eggs and vanilla into sugar mixture until combined.
3. Combine flour, baking powder, and salt. On low speed, beat in dry ingredients until combined.
4. Heat the oven to 350°. 
5. Spoon half of the batter into pan and spread evenly. Sprinkle the cinnamon filling mixture on top, and drop the rest of the batter by teaspoons on top of the cinnamon filling mixture. 
6. Bake 20-25 minutes, until golden brown or until toothpick inserted comes clean. 
7. Let cool for an hour and then drizzle the glaze over the bars.

OK, the recipe means use an electric mixer, and I'll probably do that next time.  This time I wasn't paying attention - and my husband was on the phone - so I ended up just mixing the batter up with a wooden spoon.  It turned out fine, but I'll probably try the mixer next time just to see if it makes a difference.  If nothing else, it will save my arm!  The only other thing I changed is that I cut the sugar down just a bit, using 1 cup granulated instead of 1-1/4 cups.  Yes, I know, cookies or bars are supposed to be sweet, but they don't always have to be so sweet.

Anyway, the batter is quite thick, so it takes a bit to spread it in the bottom of the pan and to drop it over the cinnamon filling - but it's worth it!  (and maybe using a mixer will whip it up better and make it easier to spread?  maybe)  These are so yummy.  You get the sweet cookie and cinnamon goodness of Snickerdoodles in a soft bar.  The cinnamon sugar is just in the middle instead of on the outside, and the glaze adds just a little something extra.

I took these to share today, and I think they were a hit.  I did manage to bring a couple home, but they didn't last long.  Guess I'll have to make some more.  Soon.

Related articles

• Snickerdoodle muffins
• Mini Snickerdoodle Cupcakes

Homemade Pita Bread

I found this recipe on Pinterest, and I've been making it quite often.  It's really easy, and the way I make it is even easier than the original recipe because I just throw the ingredients into my breadmaker and let it make the dough. I love these pitas for sandwiches.

They're especially good stuffed with tuna salad, avocado and sprouts, but pretty much anything would be good in them.  I especially like that the dough can be stored in the fridge, and I can have fresh-baked pitas in no time.

Homemade Pita Bread
from the Kitchn

Ingredients:

• 1 cup water
• 2 tsp. salt
• 1-2 tsp. olive oil
• 1 cup whole wheat flour
• 2 cups unbleached flour
• 2 tsp. yeast

Directions:

1. Add ingredients to breadmaker in order given and use Dough setting to mix and raise the dough.
2. When the dough is ready, deflate it and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. At this point you can roll and bake the pitas as instructed or refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week, then just bring to room temperature and roll and bake as directed.
3. Sprinkle the pieces you'll be baking with a little flour and then cover them with a kitchen towel or plastic wrap until you're ready to bake them.
4. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.  
5. While shaping the pitas, heat the oven to 450°. Put your baking stone, cast iron skillet, or large baking sheet into the oven to preheat at the same time.  (I use my cast iron skillet)
6. Once the oven and baking sheet are hot, place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 4 minutes. Carry the pita flat on the palm of your hand and then flip it over into the skillet. The pita will start to puff up after a minute or two and is done when it has fully ballooned. 
7. Remove pita from oven and cover with a clean dishtowel while cooking any remaining pitas.

Enjoy!

Pitas can also be cooked on the stovetop in a cast iron skillet, but I don't really like doing that.  My house gets all smoky!  (the one in the picture was baked in the oven - look how it puffed!)  If you want to try cooking yours on the stove, visit the original recipe.

The last time I made pita I used my sourdough starter.  What I love about using the starter is - no packaged yeast!  And it's fun.  I'm not sure if I'll use the starter to make pita from now on or not, but they turned out great.

Sourdough Pita

Ingredients:

• 1 cup starter
• 1/2 cup water
• 1/2 cup whole wheat flour
• 2 tsp. salt
• 1-2 tsp. olive oil
• 1-1/2 to 2 cups unbleached flour

Directions:

1. Mix starter, 1/2 cup water, and 1/2 cup whole wheat flour.  Let sit several hours or overnight, until bubbly.
2. Mix in salt and oil, then stir in 1 cup flour.  Mix  in as much of the remaining flour as you can, and then turn dough out onto floured surface and knead until the dough is smooth and elastic, adding more flour as needed to keep the dough from sticking to your hands or the work surface.
3.  Add a little oil to the mixing bowl and place dough in bowl, turning to coat it with the oil.  Cover with a cloth or plastic wrap and let rise several hours or until doubled in bulk.
4. When the dough is ready, deflate it (punch it down) and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. At this point you can roll and bake the pitas as instructed or refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week, then just bring to room temperature and roll and bake as directed..
5. Sprinkle the pieces you'll be baking with a little flour and then cover them with a kitchen towel or plastic wrap until you're ready to bake them.
6. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.  
7. While shaping the pitas, heat the oven to 450°. Put your baking stone, cast iron skillet, or large baking sheet into the oven to preheat at the same time.  (I use my cast iron skillet)
8. Once the oven and baking sheet are hot, place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 4 minutes. Carry the pita flat on the palm of your hand and then flip it over into the skillet. The pita will start to puff up after a minute or two and is done when it has fully ballooned. 
9. Remove pita from oven and cover with a clean dishtowel while cooking any remaining pitas.

or place on wire rack to cool, I guess...

Some additional noted from the kitchn:

Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.

Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.

Whole Lotta Fermentation Going On

I started my sourdough starter again on Sunday.  Now it looks like this:

I started Sunday by mixing 1/2 cup white whole wheat flour (instead of my usual unbleached white flour) with 1/2 cup water.  I covered it with a cloth and stirred it occasionally.  The next day I added another 1/2 cup flour and 1/2 cup water, and stirred occasionally.  And the next day I did the same thing.  Today I poured out 1 cup of the mixture and added 3/4 cup water and 3/4 cup white whole wheat flour - and stirred occasionally.  It's happy stuff, and it smells good, though not really 'sour' yet, so I'm going to keep working on it.

Also, I'm making sauerkraut for the first time ever.  It looks pretty.  I hope it turns out good, but I'll have to wait a week or two to find out.

Simple Sauerkraut
from Healthilinguist

Ingredients:

• 1 medium cabbage, cored & shredded (save outer leaves)
• 1 T unrefined sea salt

Directions:

1. Toss cabbage & salt together in a large mixing bowl, “massaging” as you toss … squeezing the cabbage and salt together, kneading it thoroughly. This will help break up the cellular structure of the cabbage.
2. Let sit for several minutes so the cabbage becomes limp and begins to release juice.
3. Pack the cabbage a little at a time into jar, crock or fermenter as tightly as you can, pushing down on the cabbage and eliminating air bubbles. The liquid should rise above the cabbage.
4. Continue packing the cabbage until it is completely submerged by the liquid brine.
5. Cover with one of the reserved cabbage leaves and press down so the leaf is also submerged
6. Screw on the lid tightly and allow it to sit at room temperature, undisturbed, for at least seven days. It will bubble and pop and you may want to check on it to release some of the air, ensuring you keep the cabbage submerged when you replace the lid.

Now, I just need patience.

Rice Pudding Muffins

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  This month I got to choose a recipe from Kate's blog Food Babbles.  What a great blog!  She pulls together her love of food, family, photography and writing into one very enjoyable place to visit.  I especially love the pictures of those adorable daughters of hers, but oh, the recipes!  The hardest part of any Secret Recipe Club assignment is choosing a recipe.

I thought about making these Zucchini Chocolate Chip Pancakes and the Lemon Biscotti, just to name a couple.  I probably will make them in the future because they look so good, but I chose to make Rice Pudding Muffins this time.  They just sounded like comfort food, and I guess that's what I was in the mood for.  Isn't that how everyone decides what to cook or bake?

Rice Pudding Muffins 
adapted from Food Babbles

Ingredients:

• 1 1/4 cups cooked white rice (Basmati)
• 4 T unsalted butter, melted
• 1/2 cup plain yogurt
• 1/2 cup brown sugar
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups flour (part white whole wheat)
• 1 T baking powder
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 3/4 cup raisins (optional)

Directions:

1. In a large bowl, mix rice and butter.  If rice is just cooked and still hot, you can use the hot rice to melt the butter, otherwise melt it in the microwave.  Stir in yogurt and brown sugar and let sit for 10 minutes.
2. Mix in egg, milk and vanilla.
3. Mix flour, baking powder, nutmeg and salt and stir into rice mixture just until incorporated. Do not over mix.  Fold in raisins.
4.  Fill greased muffin pan or muffin liners 3/4 full.  Bake at 400° for 22-25 minutes or until lightly browned and a toothpick comes out clean. Cool for 5 minutes in the pan and then remove to a wire rack to cool.

Makes 12 muffins

I never thought of putting rice in muffins. It really adds a nice texture.  These muffins are really moist and have a very nice subtle flavor.  I put raisins in only half of them because my husband thinks he doesn't like raisins.  I think the raisins are very important, and he likes the muffins just fine without them.  He said he still likes my banana muffins best, but he really likes these, too.

I used yogurt instead of the heavy cream in Kate's recipe - because that's what I had.  I also used brown sugar because I think it adds a nice flavor to things, but cut it down a bit so the muffins wouldn't be too sweet - and they aren't.  Of the 1-1/2 cups flour, I used 1/2 cup white whole wheat because I like whole wheat flour in my muffins, but I think a traditional whole wheat would be too heavy and dense.

Kate's recipe said to use muffin liners, but I usually like my muffins without them so I tried them both ways - with and without the liners.  I like them better without because the bottom of the muffin gets browned, and I think it adds to the flavor of a muffin.  They are good either way.