Just Plain Sweet Snickerdoodles from the Kitchen of Stacey Beth, Easy to follow favorite recipe for Snickerdoodles Cookies

Baking with an almost two year old is challenging. Sometimes I wonder how my mom did it with my older brother and I only 15 months apart.  I remember her making some kind of 'good for you cookies' with carrots and peanut butter in them.  I believe we are safe as she has lost the recipe.  Meanwhile I have enjoyed the past four years testing many different recipes out in my kitchen. It was most difficult the nine months I was pregnant.  I wanted to eat at least a half dozen of whatever I made.

Until you try some new recipes you really do not know what it involves to make something. I had no idea how easy (and yummy) that snickerdoodles were until a few years ago. This is a favorite among everyone that has ever sampled them. Email me if you have questions or if you want to purchase some. They will be freshly baked and overnight-ed to your door.  Email Stacey Beth Bakes.

Here are the ingredients you must have on hand:

2¾ cups Gold Medal Flour

2 teaspoons McCormick’s cream of tartar
1 teaspoon Arm and Hammer baking soda
1/8 teaspoon Morton’s Sea salt
1 cup (2 sticks) unsalted butter, melted
1½ cups Imperial sugar
½ cup Sugar in the Raw
2 large Egglands Best Eggs
3 tablespoons McCormick’s cinnamon
Reynolds Parchment Paper

1. Preheat oven to 350°F. Line baking sheets with Reynolds parchment paper and place in the refrigerator to chill. Melt butter - Easy tip - melt both sticks in a coffee mug in the microwave for 1 minute.

2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.


3. Cream together the melted butter, sugar and eggs until pale and fluffy.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended. Your dough will be clumpy looking.

5. Chill the dough for at least 30 minutes. (This is REALLY important and many people try to hurry the process. Do not be one of those people.)


6. In the meantime, mix together the Sugar in the Raw and cinnamon in a small bowl. Easy tip – use Tupperware with a lid and then all you have to do is shake it up and you have an even mix.


7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat. Easy tip – use an ice cream scoop – they will all be the exact same size.




8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.




9. Chill the dough and cookie sheets between batches.


10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

For health and strength and daily Bread, 

We give you thanks, O Lord.

Come back and visit tomorrow!

Stacey Beth

"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Easy Bake Just Plain Sweet Chocolate Brownies from the Kitchen of Stacey Beth

This is my first posting from my kitchen. I debated what to post first for my initial debut, and it turned out to be brownies.  I love this recipe........it is so easy and yummy you will never make a box mix again!  If you want to buy some directly from me... contact me.  I will bake them up fresh and overnight them to you.

What you will need:

2 cups (or a 12 oz package) of NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided evenly
1/2 cup (1 stick) of unsalted butter, cut into pieces
3 large EggLand's Best eggs
1 1/4 cup Gold Medal all purpose flour
1 cup Imperial granulated sugar
1 teaspoon of McCormick Vanilla Extract
1/4 teaspoon of Arm and Hammer Baking Soda

Preheat your oven to 350 degrees (F).

Easy tip - Line your 13X9 baking pan with foil. This makes for an easy clean up and and removal of the brownies from the pan.




Melt 1 cup (or 6 oz) of the morsels and butter in a large, heavy duty saucepan over low heat; until it is smooth, stirring occasionally.


While the morsels and the butter are melting, in one bowl combine the eggs and vanilla. In another bowl combine the flour, sugar and baking soda.

Once the morsels and butter are melted, remove from heat and stir in the eggs and the vanilla. Then add the flour, sugar and baking soda mixture and stir. Add the remaining morsels and stir until well combined.



Pour the mixture into the foil lined 13X9 pan and bake for 25 minutes.


Test if the brownies are done by gently inserting and removing a knife into the center. If the knife comes out clean, then the brownies are done.

Remove pan from oven and allow to cool for 5 minutes. Then remove the foil from the pan, place it on the counter, and open it up on the sides to allow the sides of the brownies to cool.

Cut the brownies into 20 portions when they have cooled down to just being warm.

Here is the finished product:

 

For health and strength and daily Bread, 
We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth 

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Starting Up

Join me as I share a daily Just Plain Sweet recipe and the kitchen tips that I have learned along the way.





For health and strength and daily Bread, We give you thanks, O Lord.
Stacey Beth


"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Coming Soon JUST PLAIN SWEET!