Wednesday, January 24, 2018

Did anyone say Snickerdoodle?

I have to admit this whole moving to a new city thing is hard.  It is hard to uproot, move away from friends and a city you love even if "change is good," even after almost an entire year in the new city.  You might be going, okay Lauren, where is this coming from...but I went to D.C. this past weekend to meet up with a few brides and grooms, and have some fun with friends.  And, well, it feels like no matter what, every time I drive over "the hill" on 395N and see the amazing view of the city, I get a little sad that I don't live there anymore. (Ya know that hill right before you get to the Pentagon?...if you don't know, see looks a little something like that but better.)

Yes, I know that it takes time to get used to any new place.  That it takes time to make new friends (especially as an adult), but still.  D.C. just has this energy to it that speaks to me.  Besides missing my friends, I probably miss running around the monuments the most.  Oh and the food!  Richmond has great restaurants, don't get me wrong.  I mean there are a few places I wish I could eat at every week.  Just sort of divide the nights out, and I'm done, no meal planning needed, but I can't because that would be expensive. (Helen's, Acacia, Spoonbread, Kitchen on Cary, McCormack's Whiskey Grill...that leaves two nights a week to try something new.)  Sometimes though, I just miss my old easy to pickup on the way home, DC favorites.  Can an &Pizza please just open in Richmond already, oh and bring a District Taco with you please!  

Okay, okay I will stop whining here for a minute, because truthfully D.C. is so close and only a quick drive to see the city (if I time it right), to hang with friends, and well stuff my face with my favorite foods every now and again.  And when I can't be there I will keep trying out new to me restaurants in Richmond, and some new recipes in the kitchen.  

This week the new recipe was these snickerdoodles that I made to have as dessert, at a week night dinner.  They turned out exactly as I hoped, soft, chewy, not too sweet and just the right amount of cinnamon.  They were not as cakey as some snickerdoodle cookies, but that was on purpose, my favorite is a nice soft chewy cookie.  

Snickerdoodle Cookies: (recipe courtesy of Bon Appetite)
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, melted, cooled slightly
1/2 cup (packed) light brown sugar
1 cup plus 2 tablespoons granulated sugar, divided
1 vanilla bean, split lengthwise
2 large eggs, room temperature
1 tablespoon ground cinnamon

1.  Whisk flour, cream of tartar, baking soda, and salt in a medium bowl.

2.  Using an electric mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until incorporated.  Scrape in seeds from vanilla bean; reserve pod for another use.

3.  Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. 

4.  Let sit at room temperature at least 30 minutes to hydrate flour; dough will be very loose but will thicken as it sits.

5.  Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper.

6.  Whisk cinnamon and remaining 2 Tbsp. sugar in a medium bowl.

7.  Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.  Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8–10 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon-sugar.   

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