Snickerdoodle....Cupcakes!

Nothing is better than a warm, spicy snickerdoodle cookies....except maybe that in Cupcake form! I had to make treats for a winner of a fun contest at work and make treats for a sorority alumnae function. I found this recipe from Martha Stewart's website and tweaked it a little. I think adding the almond extract made the flavor a little more nutty. And, it was just the right amount of cinnamon to add a little something, and everybody seemed to love them!

Snickerdoodle Cupcakes

makes 24(ish) cupcakes

1 1/2 cups all purpose flour

1 1/2 cups cake flour

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp cinnamon

2 sticks (1 cup) unsalted butter, softened

1 3/4 cup sugar

4 eggs

1 tsp vanilla extract

1 tsp almond extract

1 1/4 cup milk

Preheat oven to 350 degrees F and prepare your muffin tins by using liners or spraying with cooking spray.

Sift first five ingredients together in a medium bowl. In your mixing bowl, cream the butter and sugar until light and fluffy. Add 4 eggs, one at a time scraping down the bowl often. Add the extracts and mix until incorporated. Add the flour and milk alternately, beating well after each addition.

Fill liners 2/3 to 3/4 full. Bake for 18-20 minutes until golden brown.

After cooled, frost with desired frosting. I used SMBC with a hint of cinnamon added in.

Enjoy, and take a bite!

These cupcakes are the only pictures I got of this recipe--decorated for my sorority's alumnae function with our symbols--a kite and a pansy!

Monkey Bread

One of my favorite food memories growing up was when Dad would tell us on Saturday night that we had to help make Monkey Bread (or Monkey Balls as my sister and I called it.....) for breakfast the next morning! We would help cut the biscuits, then roll into balls and dip in cinnamon and sugar and fill up the bundt pan before pouring over the gooey caramel! The best part though was in the morning waking up to the smell of it baking! I still find some occasions to make Monkey Bread, and it is always a hit when I do! Nowadays, I've turned to a more homemade version of it without using boughten biscuit dough...and a little healthier with the addition of whole wheat flour :)

Monkey Bread

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour, divided
1/2 cup sugar, divided

2 tsp cinnamon, divided
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1 cup butter, divided
1/4 cup water
1 egg

1/2 cup brown sugar

Directions
In a bowl, combine the whole wheat flour, 1/2 cup all purpose flour, 1/4 cup sugar, 1 tsp cinnamon, yeast and salt. In a saucepan, heat milk, 1/2 cup butter (that has been softened in the microwave) and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes.

While dough is resting, combine remaining 1/4 cup sugar and 1 tsp cinnamon. Set aside. Also combine remaining 1/2 cup butter and 1/2 cup brown sugar in a small saucepan (but do not heat yet.) Butter either a bundt pan or 8x8 inch square pan.

Once dough has rested, pinch off pieces to make balls 3/4-1 inch in diameter. They don't all have to be perfectly sized :) Roll each ball in cinnamon/sugar mixture and place in prepared pan. Continue rolling dough into balls and rolling in cinnamon/sugar until all the dough is gone. Heat butter and brown sugar on stove until just boiling. Pour over dough balls in pan. Cover with aluminum foil or plastic wrap and place in the refrigerator overnight.

In the morning, bake at 350 degrees F for 40-50 minutes, until golden brown and bubbly. Allow to cool for about 10 minutes, then invert onto a serving platter. Enjoy, and take a bite!