Snickerdoodle Cookies

The past week has been intense. We have seen shocking images from Boulder and surrounding areas that are literally under water. Every body of water near us is overflowing and rushing at a scary pace. Fortunately, our area hasn't seen much damage from all the rain. We had some serious street flooding the first day the storm system came to our area, but since then it has just been wet. It's a helpless feeling watching rain continue to fall knowing that there has been way too much already and that every drop that falls just adds to the destruction. It's an especially confusing feeling when all you've done is pray for rain to fall in the midst of a drought.

Snickerdoodle Cookie Dough :: Set the Table

I don't have the answers to why natural disasters happen or how to cope with the aftermath, but I do know that I almost always turn to baking. In Japan we didn't have a proper oven, so after the earthquake and tsunami, I made pancakes. We didn't know what was happening with the power plant in Fukushima and it seemed like every 5 minutes brought another aftershock. But I knew how to make pancakes. It was something certain. Something steady and reliable. It helped immensely to keep me calm and focused. Mostly.

Snickerdoodle Cookie Recipe :: Set the Table

Yesterday, while the rain fell steadily outside for the 6th day in a row, I made snickerdoodles. This might be my favorite cookie, which is strange to say because I don't make them very often. Every time I do, I remember how I love the way they melt in my mouth. How every bite is a perfect combination of crispy and chewy. And, oh, the cinnamon-sugar coating... Yum.

This recipe is from my absolute favorite baking book: Baking Illustrated. If you don't have this book in your collection, you need it. Now. Just do yourself a favor: head to the Cook's Illustrated site (click here) and order it. They even have a section outlining how to cook in high altitudes which is based on their testing experience in Golden, Colorado.

While you bake these cookies, your kitchen will fill with the lovely smell of cinnamon, sugar and butter. It's wonderfully comforting.

So if you're at a loss for what to do this week, just bake some cookies. It'll help.

Snickerdoodles

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 1 1/2 cups granulated sugar, plus 3 tablespoons for rolling the dough
• 2 large eggs
• 1 tablespoon ground cinnamon for rolling the dough

Instructions

1. Move your oven racks to the upper and lower middle positions. Preheat the oven to 400 degrees.
2. Line two large baking sheets with parchment paper and set aside.
3. Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
4. Cream the butter, shortening and 1 1/2 cups of sugar together in the bowl of an electric mixer set to medium speed. This should take about 1 minute. Add the eggs and beat until combined, about 30 seconds.
5. Add the dry ingredients to the bowl and beat on low until just combined, about 20 seconds.
6. Combine the 3 tablespoons sugar and 1 tablespoon cinnamon in a shallow bowl. Take a heaping tablespoon of dough and roll it into a ball. Toss in the cinnamon-sugar mixture and place on your prepared baking sheet. Repeat with the remaining dough, placing the balls about 2 inches apart.
7. Bake for 9-11 minutes or until the edges are just starting to turn golden and the center is soft and puffy. Halfway through baking, switch the baking sheets from top to bottom. Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire cooling rack.
8. Best enjoyed with a big glass of milk or hot apple cider.

Cocktail Friday: Pumpkin Spice Hot Buttered Rum

What's the saying? Too much of a good thing...something, something, something...? That. That is what we are getting here in Colorado. Since we moved here last year, all we have wanted is a decent amount of precipitation. Snow, rain, it didn't really matter. We didn't want to be picky. Tuesday afternoon is when the rain started. It hasn't stopped since then with the exception of short breaks lasting maybe 30 minutes at the most. It can be such a conflicting feeling laying in bed listening to the rain through your open window knowing that while it sounds soothing and wonderful from the comfort of your bedroom, it sounds terrifying to those who have evacuated their homes. Some of them won't be able to go back.

So, I'm trying to stay positive and enjoy the rain because complaining about it isn't going to change a thing. Not one little thing. I will say that every cell of my being is going out to those impacted by the over-flowing creeks and rivers, the washed away interstates, and the evacuations. Nature is a funny thing. This is a lesson I learned well in Japan after the earthquake on March 11th. If there is one thing I could say, while it may not be as comforting as one might hope, it would be this: respect nature and what is happening. It won't change anything to panic. Mourn if you've lost things but don't let it bring you down. And when it's all over, help one another calmly and with purpose.

While we are rained-in, I'm craving cozy things like casseroles, mugs of hot tea, fuzzy blankets, and chocolate. Well, I'm always craving chocolate. Nothing new there. But in the spirit of staying cozy and calm, I thought buttered rum would be an appropriate cocktail. In the spirit of the season, I've made this a Pumpkin Spice Buttered Rum by adding the warm flavors of cinnamon, nutmeg, and dried citrus. I actually just buy a jar of pumpkin spice seasoning which is absolutely wonderful sprinkled on a latte, added to cookies, or added to hot buttered rum. Duh.

No matter where you find yourself this weekend, look for the sunshine through the clouds. It's there somewhere. I promise.

Hot Buttered Rum

Makes 4 servings

*My sister did the original recipe/post for this on Tokyo Terrace a few years ago. To see the whole post from Rebecca, click here.

Ingredients

• 1/2 cup water
• 1 1/2 cups apple cider
• 2 cups dark rum
• 2 Tablespoons butter, softened
• 1 Tablespoon pumpkin spice seasoning
• 1/2 teaspoon vanilla extract
• 1 Tablespoon honey

Instructions

1. Pour the water, cider and rum into a kettle or saucepan and bring to a boil.
2. While your brew is brewing, combine the butter, pumpkin spice seasoning, vanilla extract and honey in a small bowl.
3. Divide brew and butter into 4 pretty cups or mugs. Add a cinnamon stick and serve.

Mexican Chocolate Shake {Husband Appreciation Post}

I don't remember the exact conversation Brad and I had before I started my food blog. I'm positive it didn't involve me mentioning that I would be addicted to social media, taking pictures of everything we eat (meaning he couldn't touch it until I was done), or that our pile of dishes in the sink would grow exponentially as a result of this endeavor. No, we did not cover those tiny details. And yet, in the nearly 5 years that I've been blogging, my husband has remained my biggest cheer leader.

Husband Appreciation::the man behind Set the Table

My two favorite boys. Just look at them. How did I get so lucky? So blessed? This was last fall- Riley has grown immensely since then. And I love them both more today than I did when this photo was taken. *Cue heart growing with love, Grinch-style*

Cocoa Powder, Chili Powder & Cinnamon :: Set the Table

Anyway, I, along with a great group of fellow bloggers, have decided to give our partners the credit they deserve. Putting up with all of the craziness that ensues after starting a food blog is worth an award. But a blog post will have to do for now. The lovely Amanda from I Am Baker put this all together. Thanks, Amanda! Now, for a little insight into the man behind the woman behind Set the Table:

• What is your favorite blog called?

Use Real Butter is pretty awesome and I’ve always loved White on Rice Couple, but Denise from Wasabi Prime has to be the funniest human being on the planet. Or at least a close second to the blogger formerly known as Tokyo Terrace.

• What is your favorite prop? (this can be dishes or whatever I use in photos that you like)

Rachael’s awesome turquoise-infused cheese board. That thing is amazing. And it usually has cheese on it. Cheese and beauty…can’t beat that.

• What is the weirdest thing you have seen me do for a blog post?

Remember that scene from Spiderman when he’s hanging upside down and kisses Mary Jane in the rain? Well, sometimes while Rachael is photographing food, she is in some sort of bizarre pose to get the right lighting, These poses are reminiscent of our web-slinging friend. I wish I could somehow slip in there and reenact a scene from the movie…

• If you could have your own blog what would you call it?

Eat the Table.

• What do you do for a living and what are your hobbies?

I’m a founding middle school director for a charter school network in Denver, Colorado (http://dsstpublicschools.org/). Rachael and I have one son, but I have 157 children and am in awe at just how much I love my job day in and day out. Golf, cycling, and occasionally singing and playing music are some of my hobbies.

• How do you cope with the constant photo-taking/social media/blog world craziness?

I love almost everything about the blog world. I get to enjoy all the fruits of Rachael’s food labors, which is like winning the mouth lottery every day. But, I may or may not dream occasionally of a pink iPhone flying out the car window when we’re out and about and I want my wife back for a few minutes.

• Who does the dishes?

Ouch. I used to. Really, I did. But the sheer amount of dishes these days has made it a two-person job, with Rachael being both of those people.

In all fairness (this is Rachael speaking again, by the way) Brad did do a lot of dishes. But as he said, he has 157 children and a son of his own. His life is incredibly busy and he is doing amazing things out there in the land of education. If that means I have to do a few more dishes, that's fine with me. I do make sure he changes diapers on a regular basis though.

Mexican Chocolate Milk Shake :: Set the Table

To say thank you for all the support he's given me over the years, I've made this Mexican chocolate shake for Brad. He goes completely crazy over the combination of chocolate and cinnamon in hot chocolate, so I've made it a little more decadent (and chilly) by putting those flavors into a milkshake. There isn't any chocolate syrup used here. Just straight up cocoa powder for the best, richest chocolate flavor. Plus, the powder keeps the shake from tipping the sugary scale. I've also added cinnamon, nutmeg and just a little chile powder for some smokey heat. It's a lovely treat and the perfect way to rope your husband into doing dishes say thank you for everything.

Thank you, my love, for always being there to push me to do better. And to eat my food. I love you.

To find out more about other blogger partners, check out this list (some delicious recipes in these posts as well!):

Lauren from Keep It Sweet Desserts madeM&M Kit Kat Cake

Rachel from Rachel Cooks madeWhole Wheat Chocolate Chip Cookies

Shanna fromPineapple & Coconut made Best Ever Chicken Enchiladas

Meaghan from The Decorated Cookie made Homemade SpaghettiOs

Amy from Very Culinary shared a Fabulous Video!

Liz from The Lemon Bowl made Lebanese Meat Pies (Sfeehas)

Cassie from Bake Your Day made Something Fabulous

Erin from The Law Students Wife made Chicken Stir Fry with Thai Peanut Sauce

Heather from Sugar Dish Me made Bourbon Apple Shortcakes

Dorothy from Crazy For Crust made Pretzel Toffee Peanut Butter Cookies

Lauren from Climbing Grier Mountain shared At the Table with Mr. B

Tanya from Lemons for Lulu made Something Fabulous

Erin from Texanerin Baking made Healthier New York Times Chocolate Chip Cookies

Jen from Jens Favorite Cookies made Chocolate Pudding

Jamie from Thrifty Veggie Mama made Something Fabulous

Diane from Created By Diane made Rocky Road Cookie

Nikki from Seeded at the Table made Oatmeal Cream Pie Ice Cream Sandwiches

Meagan fron A Zesty Bite made Something Fabulous

Taylor from Greens & Chocolate made Something Fabulous

Amanda from i am baker made Classic Cheesecake with Double Crust

Kristy from Sweet Treats & More made Something Fabulous

Lauren from Healthy. Delicious. made Something Fabulous

Erin from Dinners, Dishes, and Desserts shared a Round up of Hubbies Favorites

Julie from Julie's Eats and Treats made Something Fabulous

Stefani from Cupcake Project made Graham Cracker Waffle Cones

Katerina from Diethood made Something Fabulous

Betsy from Java Cupcake made Something Fabulous

Kimberly from The Daring Gourmet made French Almond Cake

Mexican Chocolate Shake

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 1/4-1/2 teaspoon chile powder, depending on how much heat you want
• pinch of ground nutmeg
• 1 cup vanilla ice cream(about 3 small/moderate scoops)
• 1/2 cup milk
• 1/3 cup whipping cream

Instructions

1. Combine the cocoa powder, cinnamon, chile powder and nutmeg in a small bowl. Set aside.
2. Whip the cream until stiff peaks form. Do not sweeten. Set aside.
3. Add the cocoa powder mix to a blender with the ice cream and milk. Blend until smooth. Pour the shake into a tall glass and top with a dollop of freshly whipped cream. Sprinkle with additional cinnamon if desired.
4. Serve immediately.

Sour Cream + Caramel Swirl Ice Cream

I started an Etsy Shop this week. It was a little scary just putting my photography out there like that. But I'm glad I did. It's fun to see it all out there in the world. And the response has been so positive, which has helped immensely. So THANK YOU! While I was setting up my shop, I had very helpful conversations with my dad about all the little details. He would ask me questions about this and that, asking if I'd looked up various things to help calculate costs, etc. Of course, my answer was often, "Oh, I should probably do that." Thank God for that man and his patience with me.

Speaking of my dad, he is the biggest ice cream fan I know. In another life, I'm 100% sure he would own an old-timey ice cream parlor where he would serve classic flavors and perfect malts and chat with the locals all day. It would be wonderful. If I were to open an ice cream shop, it would be filled with crazy flavor combinations like brown sugar miso. That's just one of the many ways my dad and I are different.

I made this sour cream ice cream to serve on top of a peach cobbler I made for Labor Day. It was nice, but a little too sweet the first time around. The second time around, I altered the recipe by reducing the sugar and it came out perfectly. Rich, creamy, tart, and just what the doctor ordered when you need just a little bite of something sweet after dinner. The tartness is lovely with the swirls of nutty caramel. Next time I am going to try salted caramel- it'll be dreamy.

It is still about a million degrees here in Denver (my kitchen is, anyway) so the last thing I want to do is turn on a stove. This ice cream is perfect for days when you can't bear the heat because it has no eggs, which means no need to turn on a burner. When you have eggs, they need to be heated to a specific temperature so they are safe to eat. Here, you need only mix the ingredients together and give them a whiz in your ice cream machine. Good to go!

Sour Cream & Caramel Swirl Ice Cream

Ingredients

• 12 oz sour cream
• 1 cup whole milk
• 1/2 cup sugar
• 2 tablespoons lemon juice
• pinch of salt
• 1/3 cup caramel sauce

Instructions

1. In a large bowl, stir the sour cream, whole milk, sugar, lemon juice and salt together. Chill the mixture in the fridge for at least 1 hour and up to 8. Freeze in your ice cream maker according to the manufacturer's instructions.
2. Layer 1/2 the ice cream in a loaf pan or other freezer safe container. Drizzle half of the caramel over the ice cream. Top the with the remaining ice cream and drizzle with the rest of the caramel. Place in the freezer until hard, about 6 hours.

Cream Cheese Ice Cream Sandwiches

I'm enjoying my last few days in Minnesota. My parents and sister have been spoiling me by helping out with Riley so I can spend some time on my own. What a gift. I feel like I'll be returning to Denver feeling refreshed and ready to get back to the day-to-day business of being a stay-at-home mom, blogger and wife. It may have taken nearly 3 weeks, but vacation mode finally set in and allowed me to relax.

During my first week in Minnesota, my mom and I went to Stillwater. We enjoyed lunch outside on a sunny rooftop patio, walked around and browsed shops, and treated ourselves to a delicious ice cream sandwich. (Ice cream sandwiches conjure memories of elementary school softball games on hot August nights and anticipation of summer's end and a new school year.) The café that made the ice cream sandwiches had a DIY approach, so you could pick any ice cream and any cookie combination. We went with cream cheese ice cream sandwiched between snickerdoodle cookies. After the first bite, I knew I had to recreate the creamy, slightly tangy ice cream.

I followed through on my vow to recreate the ice cream (and of course added my own twist to it) during Riley's nap time the other day. And in the spirit of full disclosure, I used store-bought cookies rather than making my own. I'm on vacation, people!

My cream cheese ice cream is luxurious, with a slight tang similar to cheesecake and some warmth from a little cinnamon. The cookies were good, but next time I would make my own so I could have more control over the thickness and overall size. These, as you can see in the photo above, were very large and didn't showcase the ice cream the way I wanted. The good news? We have more ice cream. And 3 more days of vacation. So I can experiment with other combinations.

Homemade (mostly) ice cream sandwiches are the perfect way to celebrate these last sweet days of summer.   What ice cream/cookie combination would you like to try?

Cream Cheese Ice Cream Sandwiches

Ingredients

• 2 eggs, lightly beaten
• 1 cup heavy cream
• 1 cup whole milk
• 11 oz cream cheese, softened
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract

Instructions

1. In a large saucepan, heat the heavy cream and whole milk until steam begins to rise and small bubbles form around the edges (approximately 175 degrees F). Combine the sugar and cinnamon in a small bowl. Add it to the saucepan and stir until dissolved. Take a small amount (about 1/2 cup) of the hot liquid and whisk it into the eggs. Add the egg mixture to the pan, lower the heat and stir constantly for a minute or two.
2. Over low heat, cook the milk and egg mixture until it reaches about 160 degrees F. It should coat the back of a spoon. Transfer the mixture to a bowl and chill it in the refrigerator for 4-6 hours (you can speed up the process by first placing it in the freezer for about 30 minutes then moving it to the fridge).
3. Pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze for at least 2 hours before serving.
4. Place two cookies upside down on a work surface. Place one scoop of slightly softened ice cream in the center of one cookie. Top with the second cookie and press carefully until you have an easy to handle sandwich. Smooth the edges with an offset spatula or butter knife if you wish. Return to the freezer for half an hour before serving.

Cocktail Friday: Thai Iced Coffee

I'm not sure why, but Thailand has been on my mind a lot lately. I thought posting the Sweet & Spicy Thai Pineapple Cocktail would be enough to get it out of my system but I was wrong. Some places just stick with you I guess. Like sweetened condensed milk to a spoon. Get it?

When we arrived in Bangkok, I remember being totally shocked at the overwhelming heat and humidity. This combined with a little dose of jet lag made me ache for coffee. Of course, I couldn't stand the thought of hot coffee since I felt like I was melting right there on the pavement in the middle of Bangkok. It wasn't until the morning after we arrived that I was finally able to indulge in a big, cold glass of iced coffee. At the time, I knew nothing about Thai or Vietnamese-style iced coffee so I was surprised when I saw sweetened condensed milk going into my glass. Honestly, I was pretty disappointed and sure that I would hate it. I'm usually a straight up coffee with milk kind of gal. No sugar in my coffee thankyouverymuch.

I was pleasantly surprised when I took the first sip. The sweetened condensed milk actually had a nice, gentle sweetness that tasted different than adding regular sugar. I'm not sure exactly what it is, but the flavor of strong coffee at that moment was the most perfect combination. The only other time I remember being so happy to have a cup of coffee in my hands was in Argentina when I first tried café con crema. It was dreamy. But I'll save that story for another day.

Sweetened condensed milk always makes me think of Thailand because there were cans stacked at many of the food carts. My guess is because it comes in a can, giving it the ability to withstand the heat without spoiling, it just makes more sense than regular milk. Whatever the reason, I'm glad they made the connection. This drink is the perfect way to welcome the first official day of summer (TODAY!) while reading a good book in the shade. As you can tell by my photos, it's already hot here in Denver. Hello, condensation!

You can make this a cocktail by adding a shot of vodka. Vanilla vodka would also be tasty if you have more of a sweet tooth, but I like to keep it simple with straight up vodka. And you can of course keep this virgin by not adding any alcohol. Versatile and delicious!

Thai Iced Coffee

Ingredients

• 1/2 cup very strong coffee
• 1-2 tablespoons sweetened condensed milk
• 2 oz vodka (optional)

Instructions

1. In a glass (not the one you will be drinking out of) combine the sweetened condensed milk with the coffee and vodka (if using). Stir until the milk is completely incorporated into the coffee. Fill your serving glass with crushed ice and add your coffee. Garnish with a cocktail umbrella (you'll be happy you did- they are just so fun, especially on Fridays) and enjoy!