Apr 012016
 

Snickerdoodles are one of my favorite cookies. I finally remembered to take pictures as they were cooling on the rack, so I’m reposting the recipe with shiny new pictures and Yumprint support.

Sometimes I add about 1/2 a cup of white chocolate chips (that’s what the lumps are in the pictured cookies) or melt white chocolate and dip half the cooled cookie. Snickerdoodles are sweet enough on their own, but the taste of cinnamon and white chocolate is decadent. 

I usually make Snickerdoodles in the fall to pair with apple cider or spicy Earl Grey tea, but I had a craving a few days ago.

Snickerdoodles
Yields 24
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Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 3/4 cup sugar
  2. 1/2 cup butter
  3. 1 egg
  4. 1/2 teaspoon vanilla
  5. 1 1/2 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon cream of tartar
  9. 2 Tablespoons sugar
  10. 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 375 degrees. Grease cookie sheets with shortening or line with parchment paper.
  2. In large mixing bowl, cream 3/4 cup sugar and butter with wooden spoon. Beat in egg and vanilla.
  3. In small bowl, stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed.
  4. In the same small bowl, combine 2 tablespoons sugar and the cinnamon.
  5. Shape dough into 1 inch balls and roll each ball in the sugar-cinnamon mixture. Place balls 2 inches apart on cookie sheet. Bake 8 to 10 minutes.
Kryson's Kreations http://krysonskreations.com/

Aug 142015
 

Also good as used as a spread for bread, frosting for muffins and on pancakes. 

I serve it most often with graham crackers, but it’s also good with pretzels or pretzel chips.

Makes a nice snack if you’re not worried about fat, calories or sugar. Sometimes I just have to be bad.

Spiced Peach Dip
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Ingredients
  1. 8 ounce package cream cheese, softened
  2. 8 ounce can peaches, drained
  3. 2 Tablespoons firmly packed light brown sugar
  4. 1/4 teaspoon ground cinnamon
  5. 1/4 teaspoon ground allspice
Instructions
  1. Blend all ingredients in a blender until smooth.
  2. Cover and chill for 30 minutes or until ready to serve.
  3. Garnish with cinnamon and peach slices if desired.
  4. Serve with graham crackers, pretzels or pretzel chips.
Notes
  1. Can also be used as a spread for bread, pancakes or muffins.
Kryson's Kreations http://krysonskreations.com/
Spiced-Peach-Dip

Feb 022015
 

Super soft! A family favorite!

My husband isn’t a big fan of sweets and this is the only cookie he actually asks me to make.

I rarely have pumpkin spice, but the spices can be replaced with 2 teaspoons of pumpkin spice if you’d prefer. I like the extra cinnamon myself, but both ways taste good to me.

Pumpkin Cookies
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Ingredients
  1. 1 cup butter or margarine
  2. 1 cup sugar
  3. 1 cup pumpkin
  4. 1 egg
  5. 1 Tablespoon vanilla
  6. 2 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 1/2 teaspoon cinnamon
  10. 1 teaspoon allspice
  11. 1/2 teaspoon nutmeg
  12. 1/2 teaspoon salt
  13. 1/2 cup raisins or dates (optional)
  14. 1/2 cup desired nuts (optional)
Instructions
  1. Heat oven to 375.
  2. Cream butter and sugar. Add pumpkin, egg and vanilla.
  3. In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to pumpkin mixture and mix well. Stir in raisins or dates and nuts.
  4. Drop on greased cookie sheet and bake for 15 minutes.
Notes
  1. You can use parchment paper instead of greasing the cookie sheet. Especially helpful to keep the bottom of the cookies from turning too brown on an age-darkened cookie sheet.
Kryson's Kreations http://krysonskreations.com/

Jan 192015
 

I find when I follow the directions my cookies turn out tiny and rock hard. They still taste great and soften up nicely dipped in milk, so don’t toss them if yours turn out too hard. I make the dough balls bigger, more like 1 1/2 inches and cook it for the minimum time on parchment paper.

As ovens vary, you’ll have to see what works best for you. The taste is worth playing around to get it perfect.

Molasses Sugar Cookies
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Ingredients
  1. 3/4 cup shortening
  2. 1 cup sugar
  3. 1/4 cup light or dark molasses
  4. 1 egg
  5. 2 cups sifted all-purpose flour
  6. 2 teaspoons baking soda
  7. 1/2 teaspoon ground cloves
  8. 1/2 teaspoon ground ginger
  9. 1 teaspoon cinnamon
  10. 1/2 teaspoon salt
  11. sugar (for rolling)
Instructions
  1. In large bowl, cream together shortening and 1 cup sugar. Add molasses and egg; beat well.
  2. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to molasses mixture. Mix well and chill.
  3. Form into 1 inch balls and roll in sugar. Place on greased cookie sheets 2 inches apart.
  4. Bake at 375 for 8 to 10 minutes. Let cool a few minutes before removing from cookie sheets.
Kryson's Kreations http://krysonskreations.com/

Molasses-Sugar-Cookies02

Sep 272014
 

Since the Slow Cooker North African Spiced Carrots recipe was a hit, I decided to try a sweet version in the slow cooker.

They turned out very good. The bite of the cayenne pepper added some needed spice with all the sweet.

Matches well with a good variety of meals. I serve it with spicy entrees often.

 

Slow Cooker Sweet Spiced Carrots
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Ingredients
  1. 12oz bag frozen carrots
  2. 1 Tablespoon water
  3. 2 Tablespoons butter or margarine
  4. 2 Tablespoons brown sugar
  5. 1 Tablespoon lemon juice
  6. 1/2 teaspoon cinnamon
  7. 1/8 teaspoon cayenne pepper
  8. Salt, to taste (optional)
Instructions
  1. Grease 2 quart or less slow cooker with butter.
  2. Add all ingredients and cook on high for 45 minutes.
  3. Turn to low and cook an additional 2-3 hours, stirring occasionally.
Notes
  1. My 1 quart slow cooker doesn’t have a high setting, or any setting for that matter, so I cook it for 4-5 hours or until the carrots are tender.
  2. Using blanched carrots? Check a little earlier for tenderness.
  3. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Kryson's Kreations http://krysonskreations.com/

 

Sep 072014
 
Baked French Toast Casserole
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Ingredients
  1. 10 inch French bread, cut into 1 inch pieces
  2. 4 large eggs
  3. 1 cup milk
  4. 1/2 cup heavy cream
  5. 1 Tablespoon sugar
  6. 1 teaspoon vanilla
  7. 1/4 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
Instructions
  1. Butter a 9×9 pan. Arrange bread into a single layer. Mix ingredients together and pour over the bread. Salt to taste. Refrigerate overnight. Bake at 350 degrees for 30-45 minutes.
Kryson's Kreations http://krysonskreations.com/
Sep 062014
 

I made this a few days ago and thought I would share my experiences.

The oats turned out yummy, but I added a cup of raisins and a cup of dried cranberries before baking. The cranberries plumped up, they deflated again later, but the raisins burned. So now I have chewy and kinda hard burnt sweet pieces of something that looks black and scary in my granola. I suggest adding the fruit after baking to avoid burning it.

Granola
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Ingredients
  1. 3 1/2 cups old fashioned rolled oats
  2. 1/2 cups chopped nuts
  3. 1/4 teaspoon salt
  4. 5 teaspoons syrup (for flavor)
  5. 5 teaspoons vegetable oil
  6. 1/2 teaspoon vanilla
  7. 1/2 teaspoon cinnamon (optional)
  8. 1 cup dried fruit (optional)
Instructions
  1. Toss ingredients together and spread on a cookie sheet. Bake at 325 degrees until golden brown, approximately 25-30 minutes. Store in a lidded container or equivalent.
Kryson's Kreations http://krysonskreations.com/

Granola

Mar 102012
 

1/2 cup butter
2/3 cup brown sugar or honey
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. cinnamon
1 tsp. vanilla
1/2 cup water
1 1/2 cup whole wheat flour

Cream butter & sugar in mixer. Combine remaining ingredients & add to creamed mixture, alternating with water. Mix well on Speed II. Let stand 30 minutes. Separate into 2 equal balls. Place each ball on greased sheets and roll to 1/8″ thickness. Score lines across with table knife to make 2″ squares. Sprinkle with cinnamon. Bake 350 degrees for 20 minutes.

Dec 132011
 
3 Tablespoons unsweetened cocoa powder 3 Tablespoons sugar or Splenda equal
3 1/2 inches stick cinnamon 2/3 cup water
3 cups milk or skim milk 1/4 teaspoon vanilla

Combine cocoa, sugar, stick cinnamon, and water. Bring to a boil stirring constantly. Boil 1 minute longer. Stir in milk. Cook til heated through. Do not boil. Add vanilla and remove stick cinnamon. Beat with rotary beater.

Makes 4 servings

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