What I Learned This Week – 6/23/13

This week I learned that my kid is naughty. Now, you are probably saying “Duh! He is 2.5 years old, of course he is naughty.” But I assure you, for 2 1/2 years old, he is actually very well behaved. He is less maintenance than my German Shorthair Pointer.

Several people have been babysitting for me lately, which I am eternally grateful for. In households with other kids, he blends in. I am sure he does a few naughty things, but he gets welcomed back, so it can’t be too bad.

At my mom’s house, he is the only child there. Therefore, he becomes the naughtiest kid in the house. Or rather, smallish apartment. With nothing to compare him to (except me 35 years ago when I was that age), my mom thinks she has her hands full. And she does. But I am sure there are other kids out there that would be way worse.

What else did I learn this week? Here is a great snickerdoodle recipe I got off of Facebook. I have made it twice now. Both times I think I should have baked it longer to have a more stiffer cookie. You make it. You be the judge.

My Snickerdoodle result

Originally found at Lovin’ From The Oven
Visit original recipe here: http://lovintheoven.com/2010/03/even-better-snickerdoodle.html

An even better snickerdoodle!

Yield: 16-18 cookies

Ingredients

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

Directions

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.