Archive for December 27, 2015

Easy Peanut Butter Cookies

Hi again everybody!

It’s the last day of my 7 Cookies in 7 Days series! I’m almost sad to see it end. But, at least now I won’t have SO MANY tempting cookies around! I hope y’all have enjoyed the series as much as I’ve enjoyed making all these goodies to share with you!

Today’s cookie is kind of a “traditional” cookie…a good ole peanut butter cookie. They’re made with the same cookie mix so, again, it’s a quick cookie to whip up…not to mention it’s so good!

Also, if you’d prefer, you can use a crunchy peanut butter or even a different nut butter, such as almond butter, cashew butter, etc. (I haven’t tried this recipe with anything besides peanut butter but it should still turn out good with an alternative.)

Also, in light of my sister Allie’s nut allergy, I have to add that there ARE nut-free butters out there that aren’t too hard to find that you can substitute instead of any other nut butter in this recipe.

One such product is Biscoff spread. I haven’t tried it yet, but I’ve read about it for people with nut allergies. (One place on the ‘net says it’s even available at Wal Mart but I haven’t had a chance to look for it yet.) It’s a product made in Belgium from Biscoff cookies. It’s made with GMO-free ingredients too, so I definitely find that a plus!

For more info on Biscoff spread, you can go here: http://www.biscoff.com/indulge/biscoff-cookie-butter.

Until next time…

Happy Cooking!

~Renee

Adding the peanut butter to the cookie mix...

Adding the peanut butter to the cookie mix…

...along with a little vanilla...

…along with a little vanilla…

...and 1/4 extra brown sugar.

…and 1/4 extra brown sugar.

And, don't forget the beaten eggs! (Seriously, I was doing too many things at once and almost forgot the eggs!)

And, don’t forget the beaten eggs! (Seriously, I was doing too many things at once and almost forgot the eggs!)

Here, I've made the dough into balls on my cookie sheet...

Here, I’ve made the dough into balls on my cookie sheet…

...and now I'm pressing a fork cross-wise into the dough. It doesn't stick to the fork if you dip it into sugar before you press it into the cookie.

…and now I’m pressing a fork cross-wise into the dough. It doesn’t stick to the fork if you dip it into sugar before you press it into the cookie.

They look so pretty!

They look so pretty!

Yummy peanut butter cookies ready for giving as a gift. (I may have also eaten 1...or 3...)

Yummy peanut butter cookies ready for giving as a gift. (I may have also eaten 1…or 3…)

Easy Peanut Butter Cookies

3 Cups Basic Cookie Mix

1/4 Cup Packed Brown Sugar

1 1/2 tsp Vanilla

2 Eggs, beaten

1/2 Cup Smooth Peanut Butter (or alternative)*

Preheat oven to 375°F. Spray cookie sheets with non-stick spray; set aside.

In a medium bowl, stir together all ingredients til well combined. Shape cookie dough into 1 inch balls. Slightly flatten with fork tines, pressing lightly first one way then cross-wise. (See photo)

Bake at 375°F for about 11 minutes or til cookies are lightly browned around the edges.

Makes approximately 2 dozen cookies.

*You can substitute a different nut butter or a nut-free alternative spread such as Biscoff Spread instead of the peanut butter.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris

All rights reserved. 

#easy #peanut #butter #cookies #cookiemix #yummygoodness #7cookiesin7days

Cookie Mix Brownies

Hi there everybody!

We’re nearing the end of the 7 Cookies in 7 Days series…today is day 6! And, the recipe I have for you today isn’t actually a cookie but a brownie. It’s made with the basic cookie mix though (http://reneesgourmets.com/cookies/basic-cookie-mix/). That means it can be made in a flash, but they really are DELICIOUS!

Feel free to make them with other nuts if you’d like…or no nuts at all. Either way, you’re gonna love ’em!

Until tomorrow…

Happy Cooking!

~Renee

Pouring that delectable chocolate syrup in with the cookie mix...mmmm!

Pouring that delectable chocolate syrup in with the cookie mix…mmmm!

Also, adding the vanilla...

Also, adding the vanilla…

...and the beaten egg.

…and the beaten egg.

Pouring in deez nutz. :-)

Pouring in deez nutz. 🙂

All that chocolatey goodness!

All that chocolatey goodness!

All spread in the pan, ready for the oven!

All spread in the pan, ready for the oven!

Yummy, fudgy, ooey-gooey goodness!!!

Yummy, fudgy, ooey-gooey goodness!!!

Cookie Mix Brownies

3 1/2 Cups Basic Cookie Mix

3/4 Cup Chocolate syrup (I used Nestlè.)

1 Egg, beaten

1 tsp Vanilla

3/4 Cup Chopped Pecans

Preheat oven to 350°F. Grease a 13 x 9 inch baking pan; set aside.

Stir all ingredients together til well combined. Spread batter into the greased 13 x 9 inch pan. Bake at 350°F for 28-30 minutes or til lightly browned on the edges. Do not over-bake.

Cool completely in pan. Cut into squares and serve.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#brownies #fudgy #nuts #cookiemix #7cookiesin7days #yummygoodness

Soft Cherry Almond Cookies

Hi everybody!

Today is day 5 of my 7 Cookies in 7 Days series and, boy, do I have a TREAT for you…Soft Cherry Almond Cookies…my newest obsession! If you like cherries, you’ll LOVE these cookies as much as I do! (In talking to my daughter about them, I even dropped the term #foodporn…they’re JUST THAT GOOD!)

They are made with the basic cookie mix as well, so this is another recipe that is easy and quick. It “only” makes about 2 dozen cookies so you may want to double this recipe too! (Hmm, it seems like I say that a lot lately!)

Anyway, on to the yummy recipe…

Until tomorrow…

Happy Cooking!

~Renee

Draining the maraschino cherries...

Draining the maraschino cherries…

...and putting them on paper towels to drain a little more.

…and putting them on paper towels to drain a little more.

And, chopping them up.

And, chopping them up.

Adding one beaten egg to the cookie mix.

Adding one beaten egg to the cookie mix.

Now, to add in the almond extract. It's clear so it looks kinda like I'm just holding a shiny spoon.

Now, to add in the almond extract. It’s clear so it looks kinda like I’m just holding a shiny spoon.

Adding the chopped cherries.

Adding the chopped cherries.

Next, I drop spoonfuls of the dough onto my cookie sheets. So pretty!

Next, I drop spoonfuls of the dough onto my cookie sheets. So pretty!

Bad lighting in my kitchen at night had me taking pictures on our light-colored table. These cookies still look awesome (and yummy!) though!

Bad lighting in my kitchen at night had me taking pictures on our light-colored table. These cookies still look awesome (and yummy!) though!

Soft Cherry Almond Cookies

1 (10oz) Jar Maraschino Cherries, drained & chopped

3 Cups Basic Cookie Mix (Dec 24, 2015 post)*

1 Egg, beaten

1 tsp Almond Extract

1/3 Cup Chopped Almonds, optional

Preheat oven to 375°F.

Mix together the cookie mix, egg, and almond extract. Stir in chopped cherries and almonds, if using.

Drop dough by spoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake at 375°F for 8-10 minutes until they’re light golden brown around the edges. Cool on pans about 5 minutes before removing to wire racks to cool completely.

*For cookie mix recipe, go to http://reneesgourmets.com/cookies/basic-cookie-mix/

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#cherries #cookies #cookiemix #dropcookies #yummygoodness #7cookiesin7days #foodporn

Pumpkin Cookie Bars

Hi again!

As I said in my first post of the day, it’s day 4 of my 7 Cookies in 7 Days series.

Here’s a recipe that uses the cookie mix from the previous post. It’s Pumpkin Cookie Bars. They’re a soft, almost cake-like cookie bar that tastes a LOT like pumpkin pie. They’re delicious!

And, they’re super simple to make since you already have the cookie mix and you just have to mix it up and bake!

Until tomorrow…

Happy Cooking!

~Renee

Here are the pumpkin, eggs, and oil, all ready to be mixed together.

Here are the pumpkin, eggs, and oil, all ready to be mixed together.

So fast it looks like a blur. Haha!

So fast it looks like a blur. Haha!

Now, pouring in the cookie mixes and spices.

Now, pouring in the cookie mix and spices.

Next, I take this delicious-smelling dough...

Next, I take this delicious-smelling dough…

...and spread it in the pan.

…and spread it in the pan.

Adding the cream cheese, cinnamon and vanilla to my mixing bowl.

Adding the cream cheese, cinnamon and vanilla to my mixing bowl for the glaze.

Also adding in the half & half.

Also adding in the half & half.

After I cream together everything else, it's time to stir in the powdered sugar...

After I cream together everything else, it’s time to stir in the powdered sugar…

...and spread the glaze on top.

…and spread the glaze on top.

Yummy glazed cookie bars!

Yummy glazed cookie bars!

Pumpkin Cookie Bars

1 Can Pumpkin

1/2 Cup Vegetable Oil

1 tsp Vanilla

4 Eggs

3 1/2 Cups Basic Cookie Mix

1 tsp Cinnamon

1/2 Nutmeg

1/2 tsp Ginger

1 Cup Chopped Nuts, optional

Cinnamon Cream Cheese Glaze (recipe below)

Heat oven to 350°F. Spray a 10 1/2 x 15 1/2 inch jelly roll pan with non-stick spray.

With an electric mixer, beat together the pumpkin, oil, eggs, and vanilla.

Mix in the cookie mix, cinnamon, nutmeg, ginger, and nuts (if using). Spread evenly in the jelly roll pan.

Bake at 350°F for 25-30 minutes or til toothpick inserted in center comes out clean. Cool in pan. Spread with Cinnamon Cream Cheese Glaze. Store uneaten cookie bars in the fridge.

For Cinnamon Cream Cheese Glaze:

3 Ounces Cream Cheese, softened

3 Tbls Half & Half (or milk)

1 tsp Vanilla

1/2 Cinnamon

2 Cups Powdered Sugar

In a medium bowl, beat together the cream cheese, half & half, vanilla, and cinnamon til smooth and creamy. Stir in the powdered sugar til it’s a good spreading consistency. Spread over cookie bars.

**RECIPES AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#pumpkin #cookiebars #yummygoodness #cookiemix #creamcheese

 

Basic Cookie Mix

Hi Everyone!

It’s day 4 of my 7 Cookies in 7 Days series. Today’s installment is a 2-parter. I’m sharing a basic cookie mix recipe as well as one of the recipes that can be made with it. I’ll also be sharing a recipe that goes with the mix each day for the next 3 days.

The basic cookie mix makes about 16 cups of mix and each recipe calls for 3-3 1/2 cups mix. Keep it in an airtight container in a cool place (like a cabinet) for around 10 weeks.

It’s always nice to have this on hand to whip up a batch of cookies in no time!

Don’t forget to look for the separate recipe coming today and the other recipes for the next 3 days!

Until tomorrow…

Happy Cooking!

~Renee

Gathering the ingredients for the cookie mix.

Gathering the ingredients for the cookie mix.

I'm making this in two bowls to make it a little easier to handle. Then, I'll mix them together in the giant bowl.

I’m making this in two bowls to make it a little easier to handle. Then, I’ll mix them together in the giant bowl.

Whisking the dry ingredients together first...

Whisking the dry ingredients together first…

...then adding the shortening. I forgot to take a picture while I was blending it in with my pastry blender...sorry!

…then adding the shortening. I forgot to take a picture while I was blending it in with my pastry blender…sorry!

Here it is all mixed together and ready for those other recipes!

Here it is all mixed together and ready for those other recipes!

I store it in a giant Tupperware container.

I store it in a giant Tupperware container.

Basic Cookie Mix

8 Cups All-Purpose Flour

2 1/2 Cups Granulated Sugar

2 1/2 Cups Packed Brown Sugar

2 Tbls Baking Powder

1 Tbls Salt

2 tsp Baking Soda

1 1/2 Cups Butter Flavored Shortening

1 1/2 Cups Regular Shortening

In a very large bowl, or two large bowls, whisk together all the ingredients except the shortening til well combined. Cut in the shortening with a pastry blender til mixture resembles coarse crumbs.

Keep in an airtight container in a cool place (such as a cabinet) for about 10 weeks.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved. 

#cookiemix #cookies #DIY #DIYfood

Gourmet Turtle Cookies

Today is day 3 of my 7 Cookies in 7 Days series and I have another yummy treat for you! They’re Turtle Cookies…and not a single turtle was harmed in the making! (*cough cough* Sorry…I just couldn’t help myself!)

They’re almost like a brownie-cookie, all soft, chocolate-y and yummy inside with a little crunch from the coating of nuts. And, the caramel…oh my gosh…so good!!! It rounds out the whole cookie.

When I had finished these, I took one to the hubster and asked if he liked it. I got an enthusiastic “MMM HMMM!” (with a mouth full) so I know these won’t last long! When his mouth wasn’t full, he said that these are “decadent gourmet cookies”. So, you may want to make a double batch!

Until tomorrow…

Happy Cooking!

~Renee

Interesting color contrast! :)

Interesting color contrast! 🙂

My Kitchen Aide mixer going to town creaming the butter and sugar.

My Kitchen Aide mixer going to town creaming the butter and sugar.

Adding the milk, egg, and vanilla.

Adding the half & half, egg yolk, and vanilla.

The dry ingredients are all mixed in...now on to chilling in the fridge about an hour.

The dry ingredients are all mixed in…now on to chilling in the fridge about an hour. (The cookie dough, not me…hahaha!)

Chopping pecans on my beautiful cutting board made from pecan wood...awesome!

Chopping pecans on my beautiful cutting board made from pecan wood…awesome!

Next, for dipping...first into the egg white...

Next, for dipping…first into the egg white…

...then in the chopped pecans, making sure to coat it completely.

…then in the chopped pecans, making sure to coat it completely.

Making the little indention in each cookie dough ball. It helps if you dip the spoon in sugar.

Making the little indention in each cookie dough ball. It helps if you dip the spoon in sugar.

Redoing the indention in each cookie when they come out of the oven makes a nice little nook for the caramel. Again, I'm using sugar so the spoon won't stick.

Redoing the indention in each cookie when they come out of the oven makes a nice little nook for the caramel. Again, I’m using sugar so the spoon won’t stick.

Now, I'm filling those little nooks with the yummy caramel.

Now, I’m filling those little nooks with the yummy caramel.

Drizzling the chocolate over these lovelies.

Drizzling the chocolate over these lovelies.

Such yummy goodness all in one cookie!

Such yummy goodness all in one cookie!

Gourmet Turtle Cookies

1 Cup All-Purpose Flour

1/3 Cup Cocoa Powder

1/4 tsp Salt

1/2 Cup (1 stick) Butter, softened

2/3 Cup Sugar

1 Large Egg, separated

1 additional egg white

2 Tbls Half & Half (or Milk)

1 1/2 tsp Vanilla

1 1/4 Cups Pecans, finely chopped

For Caramel Filling:

14 Soft Caramel Candies, unwrapped*

2 Tbls Heavy Cream

Chocolate Drizzle:

2 Ounces Semi Sweet Chocolate

1 tsp Shortening

For Cookies:

Preheat oven to 350°F. Lightly spray cookie sheets with non-stick spray. Whisk together the flour, cocoa powder, and salt; set aside.

With an electric mixer, cream the butter and sugar til light and fluffy. Then, beat in the half & half, egg yolk, and vanilla. Stir in flour mixture til well combined.

Refrigerate dough at least one hour til it’s easy to handle.

In one bowl, place the egg whites and whisk them til they’re frothy. In a separate bowl, place the chopped pecans.

Make dough into balls that are approximately one inch or so in size. Dip each dough ball into the egg whites then into the pecans, making sure to cover them completely. Place cookies about 2 inches apart on prepared cookie sheets.

Using the back of a 1/2 teaspoon measuring spoon, make an indention into each cookie. You may need to dip the spoon into sugar to keep it from sticking.

Bake at 350°F for 12 minutes. Remove from oven and immediately re-do the indention in each cookie.

For Caramel Filling:

Place unwrapped caramel candies and heavy cream into a small bowl. Microwave 30 seconds; stir. Microwave in 15 second intervals, stirring each time, til smooth. Pour about 1/2 teaspoon caramel filling into the indention on each cookie. Allow to cool completely.

For Chocolate Drizzle:

Using a double-boiler or microwave, melt the semisweet chocolate and shortening together til smooth. Place in a plastic bag, snip a tiny hole in one corner of the bag, and drizzle over the cooled cookies. Allow the drizzle to set and enjoy!

*I used Werther’s Original Soft Caramels. They’re really soft!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#chocolate #turtlecookies #yummygoodness #decadent #7cookiesin7days

 

Dad’s Chocolate Chip Cookies

Hi again everyone!

It’s day 2 in my 7 Cookies in 7 Days series.

Today I’m sharing a recipe that is not an original creation. It is, however, the best chocolate chip cookie recipe that I’ve come across so far! Besides being absolutely delicious, I love the fact that these cookies don’t totally flatten out as they bake. They remain a good, dense cookie.

We all love these cookies but they happen to be my hubby’s favorite so I try to make them often. He could probably eat them every day! In fact, yesterday he asked, “Where are the chocolate chip cookies??” and I said, “You ate them all!”

As I mentioned, it isn’t MY recipe. I got it out of the 2000 Taste of Home Annual Recipes Cookbook. Only the photos are my own.

I’m sure you’ll love this chocolate chip cookie!

Until tomorrow…

Happy Cooking!

~Renee

I'm ready to cream the butter and sugars. My mixer died and I was using my Kitchen Aid for a different task so I had to use a fork...and some good ole elbow grease!

I’m ready to cream the butter and sugars. My mixer died and I was using my Kitchen Aid for a different task so I had to use a fork…and some good ole elbow grease!

It's DEFINITELY not the easiest way to go but it gets the job done! :)

It’s DEFINITELY not the easiest way to go but it gets the job done! 🙂

Pouring in the beaten egg...

Pouring in the beaten egg…

...and vanilla. Then, I cream it all together.

…and vanilla. Then, I cream it all together.

Whisking the dry ingredients.

Whisking the dry ingredients.

Pouring in those lovely chocolate morsels...

Pouring in those lovely chocolate morsels…

...and getting ready to mix them in!

…and getting ready to mix them in!

I love using my cookie scoop...it makes them pretty much the same size.

I love using my cookie scoop…it makes them pretty much the same size.

The finished product. I went to try and take a different final picture and they were already gone! (I guess they must be good! LOL)

The finished product. I was going to try and take a different final picture but they were already gone! (I guess they must be good! LOL)

Dad’s Chocolate Chip Cookies

2/3 Cup Butter, softened

2/3 Cup Shortening

1 Cup Sugar

1 Cup Packed Brown Sugar

2 Eggs

2 tsp Vanilla Extract

3 1/2 Cups All-Purpose Flour

1 tsp Salt

1 tsp Baking Soda

2 Cups (12 ounces) Semisweet Chocolate Chips

1 Cup Chopped Walnuts

In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine flour, salt, and baking soda; add to the creamed mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until golden brown. Cool on wire racks. Yield: about 6 1/2 dozen.

**PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015 

All rights reserved.

Recipe from 2000 Taste of Home Annual Recipes.

#chocolate #chocolatechip #cookies #yummygoodness

Soft Gingerbread Cookies

Hi Everybody!

I’ve heard people say (because it’s the holidays), “This is the time to make cookies!” but if you ask me, ANY time is cookie making time! Drop cookies, slice-and-bake cookies, bar cookies…they’re all so good!!!

Even though I try to limit my posts (so I won’t clog your inbox), I’ve decided that I’m going to post “7 cookies in 7 days” so I can share some of my favorites. They’ll include the gingerbread cookies from today plus good ole chocolate chip cookies and even a basic cookie mix with recipes you can make from it in no time.

I think you’ll find you like all these cookies as much as I do! You can serve them at a get-together, give them as gifts, or make them for yourself. (I do all of the above!)

Until tomorrow…

Happy Cooking!

~Renee

Whisking together the flour, salt, baking soda and spices.

Whisking together the flour, salt, baking soda and spices.

This is the butter and brown sugar after I creamed them together.

This is the butter and brown sugar after I creamed them together.

Adding the egg...

Adding the egg…

...and molasses.

…and molasses.

Now, I'm blending them together with my Kitchen Aid mixer.

Now, I’m blending them together with my Kitchen Aid mixer.

Using the stir feature on my mixer, I'm stirring in the dry ingredients.

Using the stir feature on my mixer, I’m stirring in the dry ingredients.

This is what it looks like all mixed together. Now, it just needs to chill in the fridge a lil while.

This is what it looks like all mixed together. Now, it just needs to chill in the fridge a while.

I used my cookie scoop to make the dough into balls and coated them with sugar...

I used my cookie scoop to make the dough into balls and coated them with sugar…

...then I flattened them just a little with a glass dipped into the sugar.

…then I flattened them just a little with a glass dipped into the sugar.

When the cookies are in the oven, they get kind of puffed up. When they're cool, they go down a little.

When the cookies are in the oven, they get kind of puffed up. When they’re cool, they go down a little.

The sugar coating leaves them slightly crunchy on the edge but soft in the middle...and oh-so-yummy!!!

The sugar coating leaves them slightly crunchy on the edge but soft in the middle…and oh-so-yummy!!!

Soft Gingerbread Cookies

2 1/4 Cups All-Purpose Flour

1 tsp Cinnamon

1 tsp Ginger

1 tsp Baking Soda

1/4 tsp Salt

3/4 Cup Butter, softened

1 Cup Packed Brown Sugar

1 Egg

1/4 Cup Molasses

Granulated Sugar (for rolling)

  1. Preheat oven to 375°F. Spray cookie sheets with non-stick spray; set aside.
  2. Whisk together the flour, cinnamon, ginger, baking soda, and salt; set aside.
  3. Cream together the butter and brown sugar. Add egg and molasses and blend well.
  4. Stir in the dry ingredients til well incorporated. The dough will be a little sticky but stiff. Place dough in the refrigerator for at least an hour til it’s easy to handle.
  5. Using a cookie scoop (or a spoon), measure out approximately a tablespoon of dough and make it into a ball. Coat with the granulated sugar. Place onto the cookie sheet and slightly flatten with the bottom of a glass dipped into sugar. Repeat til all dough is used.
  6. Bake cookies at 375°F for 10 minutes. Allow to cool on cookie sheet for a couple minutes. Then, remove them to a wire rack to cool completely. Enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#gingerbread #cookies #7cookiesin7days #yummygoodness

 

Snickerdoodle Muffins

Hi everyone!

I’m not sure how the weather is where you are, but here we’ve been having some warmer than usual temps…and I’m LOVING it!!! I hope all’s well in your “neck of the woods”.

If you’re anything like me, you LOVE cinnamon. I love adding a little extra when I’m using it…it’s so yummy! (I can’t seem to help myself.) 🙂

Ever have any Snickerdoodle cookies? They’re coated with cinnamon sugar and they’re SO good. I decided to try out making some Snickerdoodle Muffins and they turned out so delicious!

It’s a little tricky getting the gooey muffins rolled in the cinnamon sugar but it’s definitely worth it!!! It makes the outside is slightly crunchy while the inside is still moist and soft. Everybody that tried these loved them and I’m sure you will too! ENJOY!

Happy Cooking!

~Renee

Here, I'm mixing the cinnamon with the sugar for coating the outside of each muffin.

Here, I’m mixing the cinnamon with the sugar for coating the outside of each muffin.

Creaming the butter and sugar together. (Sorry for the blurry picture.)

Creaming the butter and sugar together. (Sorry for the blurry picture.)

Pouring in the yummy vanilla.

Pouring in the yummy vanilla.

Whisking together the dry ingredients.

Whisking together the dry ingredients.

Adding the dry ingredients to the butter mixture. (I alternate adding the flour mixture with the sour cream.)

Adding the dry ingredients to the butter mixture. (I alternate adding the flour mixture with the sour cream.)

Blending in the sour cream.

Blending in the sour cream.

I take each portion of muffin batter and coat it with the cinnamon sugar...

I take each portion of muffin batter and coat it with the cinnamon sugar…

...making sure to coat it all around.

…making sure to coat it all around.

Then, I drop the muffins into my greased muffin pan. (Meko is peeking...he thinks he can have one!)

Then, I drop the muffins into my greased muffin pan. (Meko is peeking…he thinks he can have one!)

Here's a better view of Meko watching his Grandma. He loves keeping me company in the kitchen! :)

Here’s a better view of Meko watching his Grandma. He loves keeping me company in the kitchen! 🙂

Here's the finished product...they're SO YUMMY!!!!

Here’s the finished product…they’re SO YUMMY!!!!

Snickerdoodle Muffins

2 Sticks (1 cup) Butter, softened

1 Cup Sugar

2 1/2 tsp Vanilla Extract

2 Eggs, room temperature

1 1/4 Cups Sour Cream

2 1/4 Cups All-Purpose Flour

3/4 tsp Baking Soda

3/4 tsp Baking Powder

3/4 tsp Cream of Tartar

1/2 tsp Nutmeg

1/2 tsp Cinnamon

To Coat Each Muffin:

1/2 Cup Sugar

1 Tbls Cinnamon

  • Preheat oven to 350°F. Lightly spray a muffin pan with non-stick spray; set aside. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon; set aside.
  • With an electric mixer, cream together the butter and 1 cup sugar til light and fluffy. Mix in vanilla. Beat in eggs, 1 at a time, just til incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon.
  • To the butter mixture, alternately blend in flour mixture and sour cream, beginning and ending with flour mixture.
  • Using an ice cream scoop to control portion size, scoop out batter and coat each with the cinnamon sugar mixture. Put each muffin into the muffin pan.
  • Bake at 350°F for 20-25 minutes til they’re golden brown and they spring back when lightly touched. Cool in pan 5 minutes then remove to a wire rack to cool completely.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.