Little man has a new love for blueberries. We ate a lot of those outside this weekend...it keeps him entertained when those restless evening hours hit (all you mothers out there know what I mean!)
We also grilled one of our favorite easy meals on Saturday - marinated chicken and roasted potatoes.
And I spent some time reading and bookmarking this book I checked out at the library. The best of Better Homes and Garden's 2009 recipes. It first caught my eye for the cake on the cover - holy delicious! But, also because last year before we moved I worked part time at the Meredith headquarters, where they publish Better Homes and Gardens, along with many other popular magazines. Even though I only spent 6 months there, I still feel like I have a little bit of a connection:)
Anyone else a geek like me and read cookbooks for fun? I'm sure many of my friends are just rolling their eyes right about now...
For today's recipe, this is one I made last week for the farmer's market. Nothing better than picking up an individually wrapped cookie at the market for a small (or big) snack later, right?
GIANT Snickerdoodles
1 c. butter, softened
1 1/2 c. sugar, plus 2 T. additional
2 eggs
2 3/4 c. flour
2 t. cream of tarter
1 t. baking soda
1/4 t. salt
1/4 t. salt
2 t. cinnamon
Cream butter, sugar, eggs in a mixer until fluffy. Add other remaining ingredients (minus the 2 T. sugar and 2 t. cinnamon) and combine. Refrigerate for 30 minutes.
Preheat oven to 375 degrees. With a large spoon or ice cream scoop, form into 2 inch balls. Roll in cinnamon/sugar mixture and place on greased baking sheet. Bake 12-15 minutes or just until golden. Cool on wire rack. Do not over bake - these are much better a little chewy than crispy.
Ta da! An easy cookie for your family, a bake sale, etc. as they hold up well, when wrapped individually in plastic wrap. I never said these were healthy...so don't dog me on the ingredients! It didn't matter to me though...I'm selling them to other folks, so they can get fat.
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