Blue Lane Cookies

I will be the first to admit I wasn't a fan of the snickerdoodle cookie. I always thought cinnamon and sugar were meant for cinnamon rolls or donuts from the apple cider mill, but for some reason, never a cookie! That is until I came across this wonderful recipe. I found it at The Ginger Cook . She was convincing and I had to make it. This recipe yields such a delicious cookie, that I don't need any other snickerdoodle cookie recipe - ever. It was so quick and easy to make. The kids helped too. Just lovely! Light and Fluffy Snickerdoodle Cookies Ingredients: 2¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1½ cups sugar 2 eggs 2½ teaspoon vanilla extract 3 tablespoons sugar 2 tablespoon cinnamon Directions: 1. Preheat oven 350 degrees and line baking sheets with parchment paper. 2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl. Set aside. 3. Cream together the ...

When I first saw this recipe on Farida's Azerbaijani Cookbook blog, I was intrigued and my first thought was "no way!" But it is possible. Really! The cake is not only delicious, but beautiful to look at. It is a perfect pairing with coffee or tea or wine, you decide. The consistency is somewhere between pound cake and cake. The secret to making this cake is to just keep pouring the batter in the middle of the pan. After the batter is divided and one part made into chocolate batter, I use a 1/3 measuring cup for each batter and keep rotating. You start in the middle, pour the first yellow batter, then pour the other chocolate batter on top of that in the middle. Keep repeating until all the batter is gone. I have found that using a 1/3 cup makes the zebra lines more pronounced. The Magnificent Zebra Cake Ingredients: 4 large eggs, at room temperature 1 cup granulated sugar 1/3 teaspoon vanilla 1 cup milk, at room temperature 1 cup vegetable oil 2 cups unb...