These Snickerdoodler Cookies are a perfect blend of tangy cinnamon and sugar goodness.
Oh, and the name of these delicious delectable discs is not a typo. These cookies (traditionally known as Snickerdoodles) have always been referred to as Snickerdoodlers around here. Regardless of what you prefer to call them, they are so good, you can’t have just one!
Snickerdoodler Cookies
The perfect blend of tangy cinnamon and sugar goodness.
I know. I know. You’re wondering “why in the ever-lovin’ world did she name this cake Dr.?” Trust me, it’s aptly named. See, it’s been doctored up so much from the original box whence it came, it’s basically got a doctorate in the technical field of Homemade-ish.
Sounds legit, right?!
Do we really eat cake like this? Why yes, yes we do.
Mom’s Any Flavor Dr. Cake
This cake is totally choose-your-own adventure style. You like vanilla cake? Use vanilla flavor box cake with vanilla flavor pudding. Chocolate? Go ALL in with the chocolate! You could even use Chocolate extract in place of the Vanilla. How about a touch of lemon? Start with a vanilla cake and use lemon flavored pudding. Or vice versa. You simply can't go wrong!
1cupSour CreamGreek Yogurt works too. If you're hard core and goin' all Milli Vanilli (I typically do), you can even use Vanilla Greek Yogurt.
3Eggs
Instructions
Preheat oven to 325. Grease and flour pans.
Mix all of the dry ingredients thoroughly.
Add wet ingredients.
Pour batter into greased and floured prepared pans filling a bit over halfway full.
Bake until cake is firm. Baking time varies based on pan size. Follow box directions.
Notes
Keep in mind that the additional ingredients will increase the amount of batter you are making. I can easily fill (3) 6 inch round cake pans. Or one huge sheet pan. Or (2) 9 inch pans….you get the idea. You get a lot of cake with this recipe! You *may* find that you need to increase your baking time depending on how full your pan is. 325 is a good temperature as it allows your cake to bake thoroughly throughout without the worry of burning the top. The lower temp and additional bake time allows for a more even bake.
But wait, there’s more!
This frosting will leave people thinking you are some sort of winning contestant on the Great American Baking Show. Own it. You don’t ever have to tell them you used a can of frosting for the base…
1boxCream Cheeseoptional (adding this makes a killer cream cheese frosting for sugar cookies fyi)
2-3dropsExtract of choiceI prefer 2 drops of Vanilla & 1 drop of Almond
3-4tbspConfectioners Sugar*you may continue adding 1 tbsp at a time until you have reached desired consistency*
Instructions
*I like to use my KitchenAid mixer for this particular recipe using the paddle attachment. That way I can walk away for a few seconds (or 15 minutes because I get side-tracked and forget I'm even making cake). But, a hand mixer will do just fine.*Empty your tub of frosting into a bowl, slowly mix in your extract 1 drop at a time and lastly add the sugar. This frosting leaves a delicate crust around your cake. Enough to hold it in place, but soft enough to taste super fresh.
Notes
Add too much powdered sugar? No problem – simply add milk, 1 tbsp at a time, until it thins the frosting to your liking.
These green cranberry and pistachio things are totally knock-your-socks-off good. I mean, really, really gooooood.
And the best part? You totally start off with a pouch of premade cookie dough mix and a good ol’ box of pudding. I mean, if that’s not the definition of Homemade-ish, I don’t know what the heck is, my friends. Plus, the color makes you feel like you’re eating a lil’ somethin’ healthy – so that’s fun!
1pouch(approx 1 lb) Sugar Cookie mix or 3 small dollar store pouches (’cause you can find anything at the dollar store!)
1boxinstant Pistachio Pudding
1/4cupFlour
2Eggs
1/2cupSalted Butter – melted
1/2cupchopped dried Cranberries
1 cupchopped dry roasted Pistachio Nuts
Instructions
Preheat oven to 350 and line your pans with parchment.
Mix together cookie dough pouch, pudding mix and flour.
Stir in melted butter and eggs until a soft dough forms.
Add chopped cranberries and pistachios. Mix well.
Drop rolled dough and slightly flatten with your hand, a glass, a spatula, a hammer, whatevs.
Bake 9-11 minutes
Finally – and most importantly – grab your cookie trays and run. Hide in your closet, pantry, bedroom, or heck, even your bathroom, and eat these delectable things all by your lonesome ’cause as soon as those cherubic monsters in your house smell these sweet babies, they will be G>O>N>E gone!
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Sure, it’s easy to just buy a box of cheapo graham crackers. But, it’s pretty darn fun to get in the kitchen with your little ones and make your own, too! And these Graham Cracker Bars are a great alternative to the traditional cookie bars.
Add butter and continue to mix until it is corn meal consistency.
Mix in vanilla, water and honey.
Place dough on a piece of waxed paper and begin to roll.
You will want the dough approx 1/4″ thick. Use cookie cutters to cut into your desired shape, or simply cut into traditional rectangles.
Place on a wax covered or baking mat lined cookie sheet and bake for 10-13 minutes. * Note * you can decrease the baking time by a minute or 2 for softer, chewier, more cookie-like bars.
Clean, peel (if you prefer) and slice your cucumbers.Drain your tuna. You can either use as is straight from the packaging or can, or season your tuna as you normally would. My family prefers a bit of Miracle Whip, mustard, salt and pepper in our tuna.Spoon your tuna mix onto a cucumber slice, top with another cucumber slice and stick an Hors d’oeuvre stick through your “sandwich”. I’m not sure if this last step is truly necessary, but man oh man, does it make them so stinkin’ cute to look at with pretty flags of washi tape attached!
Okay, okay. Obviously they aren’t actually donuts. But, they have cream cheese (YUM!) and sprinkles (YAY!) on them. Plus, they’re pretty darn cute. And totally delicious!
Apple “Donuts”
These totally adorable lil' snacks are perfect for lil' hands to make! And you all know how much I love lil' hands helping me in my sweet lil' kitchen!
Simply core and slice your washed apples.Have the kids mix their desired food coloring into the room temp. (leave out on the counter for around 20 minutes and it should be soft enough to easily mix) cream cheese and sprinkle those pretty sprinkles on top of their “frosted” apple donut to their heart’s content.
These are a family favorite. I love them because they are fast to put together for an afternoon snack or special treat and the kiddos love them because they are so gosh darn good!
Anything Goes-No Bake- Energy Balls
Truly, anything goes here. Add flax seed, wheat germ, cinnamon, peanut butter chips, butterscotch chips or omit ingredients I have listed (or even add more than my suggestion!). There’s no wrong way to make these!I have mixed the ingredients by hand with a spoon, with a hand mixer as well as using my stand mixer if I’m tripling the recipe and feeding a crowd. Any mixing method works – the key is for the batter to be thick and sticky at the end ~ sticky enough to form balls with your hands.
1canPeaches in 100% juice, drained or 2 fresh peaches, peeled & sliced
1lbFresh Strawberries, hulled and sliced
1/3cupAgave Nectar
Instructions
Preheat Oven to 170
Line your baking sheet with a silicone baking mat (I use a Silpat). You have to use a baking mat. Wax paper, unfortunately, won’t work in this recipe – trust me – I tried it folks. It's a no-go.
Blend agave, peaches and strawberries together until smooth using either a traditional blender or an immersion blender.
Pour mixture onto baking sheet. Make sure the mixture is spread evenly across the pan (if you use your finger, you get to lick it. You're welcome.)
Bake for approximately 4 hours or until fruit is dried and slightly tacky to the touch. Remove from the oven and allow to cool.
Place a clean piece of wax paper on top, flip the baking sheet upside down and peel the baking mat from the fruit. Slow and steady. It might rip in places – around here we call those the "sample" pieces.
Cut into strips using kitchen shears and roll! If taking on the go, cotton string or a piece of tape will help keep it rolled up!
I love creating memorable spaces for my family to celebrate holidays. But, that gosh darn budget seems to always get in my way. So does time, energy and time (wait, did I say that already?!)
I am always looking for ways to add a fresh, fun take to our celebrations without breaking the bank. These adorably sweet silverware holders are just too cute for words and they are fast to put together. And, to quote my kids, they make our table “so fancy”.
These are completely no-sew, the supplies are very inexpensive and they can also be used as napkins!
I found this fabric bundle in the clearance aisle, but you can find them almost anywhere there’s a craft section. Fabric bundles are squares of fabric placed together with coordinating colors and designs.
What’s even better is that the folds of the fabric from packaging can be used as your cutting lines!
1. Start by cutting the fabric in half lengthwise.
2. Next, cut width-wise leaving 2 squares top and bottom (a total of 4 pre-folded squares).
3. At this point, the cut fabric can be laundered if you are planning on using them as napkins. Once they are washed, you will fold them back into their original fold lines. The fabric will be folded twice in half.
4. Next, use a sharp utility knife to make small openings through all of the layers of fabric. Make the size of your slit based on the width of the ribbon you are using in the next step.
5. Cut your ribbon approx. 12″ long. Pull the ribbon back to front through each slit.
6. Run your fabric through.
7. This is a view of the back of the fabric with the ribbon attached.
TIP: When using ribbon in a project, a small flame briefly placed along the edge of the ribbon will create a heat seal and prevent fraying by melting the ribbon edge.
This next DIY flatware holder has a natural and “green” feel. It brings a woodsy element to your tablescape and is equally as easy to make and just as easy on the wallet as the fabric bundles.
Using burlap ribbon, cut approx. 18″ ribbon pieces. I chose to “fray” my burlap to give a more rustic feel by pulling apart the strings running the width of the ribbon with a seam ripper. Folding your ribbon about 6″ up, hot glue on each end. After sliding your silverware into your burlap ribbon pouch, wrap and tie a piece of twine in a bow. I tucked in a few sprigs of fresh rosemary and eucalyptus to my final bundles.
Dried floral stems or even some faux fall leaves would be equally as adorable.
