How to Measure Flour, Substitutes, and More!

Everything you need to know about flour. From how to properly measure flour for recipes, the different types of flour and flour substitutes you can use when baking. With so many options around today, this guide will help when you’re baking up som…

Everything you need to know about flour. From how to properly measure flour for recipes, the different types of flour and flour substitutes you can use when baking. With so many options around today, this guide will help when you’re baking up some of our sweet desserts! Continue reading to learn about the different types […]

The post How to Measure Flour, Substitutes, and More! appeared first on Sugar and Charm.

Coffee Cake Cinnamon Rolls

Coffee cake or cinnamon rolls? What if you didn’t have to choose? That’s right, meet the ultimate breakfast treat, Coffee Cake Cinnamon Rolls! You get coffee cake and cinnamon rolls in ONE pan…and the combo is out of this world! They …

Coffee cake or cinnamon rolls? What if you didn’t have to choose? That’s right, meet the ultimate breakfast treat, Coffee Cake Cinnamon Rolls! You get coffee cake and cinnamon rolls in ONE pan…and the combo is out of this world! They are almost too good to be true. I used my dad’s famous cinnamon roll…

The post Coffee Cake Cinnamon Rolls appeared first on Two Peas & Their Pod.

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.

The post Snickerdoodles for Two appeared first on Budget Bytes.

Do you ever have that moment where you want something sweet, but you don’t want to make a whole batch of cookies because you only want one or two and if a whole batch of cookies gets made then a whole batch of cookies is definitely going to be eaten. Enter Snickerdoodles for Two. This small-batch recipe makes two deliciously large cookies (or four regular-sized cookies) with really basic pantry staples, so you don’t ever have to plan ahead. …Or deal with the leftovers. 😂 

Originally posted 1-27-2015, updated 12-8-2021.

Two snickerdoodles on a plate with a cup of coffee in back

What Are Snickerdoodles?

If you haven’t experienced the heaven that is a snickerdoodle cookie, allow me to attempt to translate their deliciousness into words. They’re soft, slightly chewy, rich, not too-too sweet, and they have a warm and cozy cinnamon-sugar coating. They’re simple, delicious, and perfect for dunking in a cold glass of milk or a hot cup of coffee. They’re also incredibly easy to make, especially when you’re preparing a super small batch, like this. You can have these cookies made and ready to enjoy in about a half-hour! 

Make Two or Four Cookies

As mentioned in the introduction, this recipe makes two LARGE cookies. Like the type of big gourmet cookies that you’d get at your local cafe or cookie shop. If you want to make regular-sized cookies, just divide the dough into four portions instead of two and bake for a few minutes less. But personally, I think the big cookies are kind of fun. :)

Where’s the Cream of Tartar?

Snickerdoodles traditionally use a combination of baking soda and cream of tartar as a leavening agent. The cream of tartar, or tartaric acid, gives the cookie a subtle tart flavor that snickerdoodles are known for. For our small batch recipe, we used baking powder for leavening, which is actually just a premixed combination of baking soda and tartaric acid. A traditional snickerdoodle recipe might have slightly more cream of tartar than what is contained in the baking powder here, but when the recipe is scaled down this far the difference isn’t noticeable. Shortcuts for the win! 

a large snickerdoodle cookie broken in half

close up of two snickerdoodles on a plate, one broken in half

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.
Total Cost $0.71 recipe / $0.36 each
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 334kcal
Author Beth - Budget Bytes

Ingredients

  • 3 Tbsp room temperature butter $0.30
  • 3 Tbsp sugar $0.03
  • 1 large egg yolk $0.21
  • 1/4 tsp vanilla extract $0.07
  • 1/8 tsp salt $0.01
  • 1/2 tsp baking powder $0.01
  • 1/3 cup all-purpose flour $0.05

Cinnamon Sugar Topping

  • 1 tsp sugar $0.01
  • 1/4 tsp cinnamon $0.02

Instructions

  • Preheat the oven to 350ºF. In a small bowl, whip together the room temperature butter and sugar with a fork.
  • Add the egg yolk, vanilla extract, and salt to the bowl with the butter and sugar. Whip with the fork again until the mixture is light and creamy.
  • Add the flour and baking powder to the bowl and stir together with a fork until everything is evenly combined. Divide the cookie dough into two equal-sized pieces, then roll each one into a ball.
  • In a separate small bowl, stir together the cinnamon and sugar for the topping. Roll each ball of dough in the cinnamon sugar until completely coated.
  • Place the cinnamon sugar coated cookie dough balls on a parchment-lined baking sheet. Bake the cookies for about 15 minutes or until they're mostly flattened, golden brown on the outer edges, and a little cracked on top.
  • Allow the cookies to cool slightly before enjoying.

Nutrition

Serving: 1cookie | Calories: 334kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Sodium: 406mg | Fiber: 1g

A hand holding a snickerdoodle cookie broken in half

How to Make Small Batch Snickerdoodles – Step by Step Photos

Butter and sugar in a bowl

Preheat the oven to 350ºF. Whip together 3 Tbsp room temperature butter and 3 Tbsp sugar. The butter must be room temperature or else you won’t be able to effectively combine it with the sugar. Since this is such a small amount, I just used a fork to “whip” it together the best I could.

Egg yolk and vanilla added to the bowl

Once the butter and sugar are well combined, add one large egg yolk, ¼ tsp vanilla extract, and ⅛ tsp salt. “Whip” these together with the fork again, this time continuing to whip until the mixture is light and creamy (it will be much easier to whip once the yolk and extract are added).

Flour added to the bowl

Finally, add ½ tsp baking powder and ⅓ cup all-purpose flour to the bowl. Use the fork to mix the ingredients together until they form a soft cookie dough.

finished cookie dough in the bowl

This is what the cookie dough should look like. It’s very soft. Use your hands to divide the dough into two (or four, if you prefer) and roll each portion into a ball.

Cookie dough being rolled in cinnamon and sugar

In a separate small bowl, combine 1 tsp sugar and ¼ tsp cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until it is fully coated.

unbaked cookies on the cookie sheet

Place the cinnamon-sugar-coated cookie dough balls on a parchment-lined baking sheet.

baked snickerdoodles on the cookie sheet

Bake the snickerdoodles in the preheated 350ºF oven for 15 minutes, or until they’re mostly flattened, the edges are golden brown, and the tops might appear slightly cracked. 

Two snickerdoodle cookies on a plate next to a mug of coffee

Allow the cookies to cool slightly before enjoying.

close up of two snickerdoodles on a plate, one broken in half

They’re just so soft, cinnamon-y, and delicious!! 

The post Snickerdoodles for Two appeared first on Budget Bytes.

Graham Cracker Cake

I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years. This usual-sounding cake was…

I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years.

This usual-sounding cake was one of the clipped recipes that have been patiently waiting for almost a few decades (as was the case for this chocolate hazelnut tart and these butterscotch bars), and I’m just now tackling. If a cake made with crushed Graham crackers and spicy speculoos cookies, along with butter, whole wheat flour, and flaky sea salt, sounds good to you, you’re not alone. I traveled across the Atlantic with it!

Continue Reading Graham Cracker Cake...

German Pancakes

Our family LOVES a good breakfast. We love making French toast, waffles, pancakes, egg casseroles, smoothies, and more! German Pancakes are definitely a staple at our house. They are super easy to make and SO fun! If you haven’t tried a German pa…

Our family LOVES a good breakfast. We love making French toast, waffles, pancakes, egg casseroles, smoothies, and more! German Pancakes are definitely a staple at our house. They are super easy to make and SO fun! If you haven’t tried a German pancake, let me introduce you! I guarantee they will be a favorite breakfast…

The post German Pancakes appeared first on Two Peas & Their Pod.

Whole Grain Vegan Pancake Mix (6 Ingredients!)

We all know that feeling when the need for pancakes strikes and there’s only one solution: make pancakes! Luckily, we’ve cracked the code with this whole grain vegan pancake mix so you can prep ahead of time and have a batch of pancakes ready in minute…

Whole Grain Vegan Pancake Mix (6 Ingredients!)

We all know that feeling when the need for pancakes strikes and there’s only one solution: make pancakes! Luckily, we’ve cracked the code with this whole grain vegan pancake mix so you can prep ahead of time and have a batch of pancakes ready in minutes!

This hearty and wholesome mix makes nutty, delicious pancakes that are sure to be a hit on your next weekend morning.

Whole Grain Vegan Pancake Mix (6 Ingredients!) from Minimalist Baker →

Homemade Sourdough Pasta (Small Batch)

You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch. Usually, the bulk of […]

The post Homemade Sourdough Pasta (Small Batch) first appeared on Love and Olive Oil.

You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch.

Usually, the bulk of the flavor in any pasta dish comes from the sauce. But throw a little bit of your sourdough starter into your pasta dough, and what you’ll get is a uniquely flavorful homemade pasta with a hint of tang that will elevate any recipe.

Closeup, pile of gnochetti sardi homemade sourdough pasta

Seeing as sourdough starter is simply flour and water, it makes sense that any recipe calling for both flour and water could make use of sourdough starter instead.

This holds true for this sourdough pasta dough recipe, which replaces about a third of the flour/water content with sourdough starter. Mixed with a bit of pasta flour and a single egg, the result is a delightfully chewy pasta with a bit of underlying tang that brings worlds of flavor to your favorite pasta sauce.

(more…)

Our Favorite Overnight Pizza Dough

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life. We’ve made dozens of different crust recipes over the years, and this one is our all-time […]

The post Our Favorite Overnight Pizza Dough first appeared on Love and Olive Oil.

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life.

We’ve made dozens of different crust recipes over the years, and this one is our all-time favorite: an overnight pizza dough recipe that uses what’s called a poolish, or pre-ferment, to develop a lovely depth of flavor without the need for a sourdough starter. It’s thick (but not too thick) and perfectly chewy, with an open, airy crumb and a delightfully crisp bottom.

Overhead wooden cutting board with two sliced pizzas (pepperoni and pizza bianca), with a bowl of sauce

As much as I love sourdough, I find most sourdough pizza crusts too tangy for my tastebuds. But often times recipes using instant yeast are downright flavorless. This pizza dough, however, strikes the perfect balance of flavor and fermentation, and it does so using what’s called a poolish, or pre-ferment, which gives the dough a lovely depth of flavor without the harsh undertones of sourdough.

This post and recipe is really focused the dough: what you put on top of it is up to your personal taste and limited only by your imagination.

Our favorite go-to pizza assembly includes a thin layer of extra thick pizza sauce (recipe coming in a separate post!) plus slices of creamy mozzarella and lots of pepperoni (I have to say, I never used to be a pepperoni person but lately it’s been growing on me). Sometimes we’ll add a sprinkle of parmesan or some fresh basil leaves to finish it off.

If I happen to have fresh chard on hand, this pizza bianca with goat cheese is quite possibly my favorite pizza of all time (just ignore the old crust recipe in that post, ok? This new one is better).

Side view, pepperoni pizza with one slice cut out to show the texture of the crust.

This recipe is scaled and adapted from one of my favorite bread books, Flour, Water, Salt, Yeast. The book actually has four different pizza dough recipes, including a sourdough pizza dough and a same-day pizza dough. But this one, an overnight dough made with a poolish or pre-ferment, has emerged as our favorite. I’ve scaled it down, as the original makes 6 balls of dough and frankly, I don’t have a container big enough for that much dough.

(more…)

Best Blueberry Muffins

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after yea…

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that…

The post Best Blueberry Muffins appeared first on Two Peas & Their Pod.

Pudding Chocolate Chip Cookies

Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft a…

Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft and turn out perfect every time. If you like soft chocolate chip…

The post Pudding Chocolate Chip Cookies appeared first on Two Peas & Their Pod.