We love the simple deliciousness of classic snickerdoodle cookies. They’re easy to make, but do you know what’s even easier? Making a big pan of snickerdoodle bars! Pour the batter into a pan, bake, and slice into bars for lunch boxes or to keep on hand when friends drop in for coffee.
1 cup butter, melted
1 1/2 cups sugar
3 large eggs
1 tbsp vanilla
2 cups flour
1 1/2 tsp cream of tartar
1/4 cup sugar
2 tsp cinnamon
Preheat oven to 350˚F. Whisk together the melted butter and first measure of sugar in a large bowl. Add the eggs and vanilla and stir until combined. Add the flour and cream of tartar and stir until combined. Spray a 9 x 13″ baking pan with non-stick spray and line with parchment paper, with an overhang on the short ends of the pan. Scrape batter in the prepared pan and smooth with a spatula so that the top is even.
Stir the second measure of sugar and the cinnamon together in a small bowl then sprinkle evenly over top of the snickerdoodle batter. Bake for 25 minutes or until the edges are slightly brown and a toothpick inserted in the middle comes out clean. Let cool slightly then lift out of the pan by the edges of the parchment. Cut into bars and serve.
Makes about 24 bars.
We love kale, and are always looking for new ways to do potatoes. We’re fans of creamy scalloped potatoes; thinly sliced spuds layered with cheese and cream, but sometimes it’s too heavy – this is a perfect compromise, and a great way to get your greens.
Sautéed kale cooks down dramatically, allowing a large serving between layers of soft, crispy potato. This version is subtle, with garlic and ricotta; try an Indian-spiced version by ditching the ricotta and spiking the kale with ginger and curry powder or garam masala as it cooks.
Potato, Kale & Ricotta Galette
1 large bunch kale
1 Tbsp. olive or canola oil, plus extra for the pan
1 Tbsp. butter
3-4 garlic cloves, finely chopped
salt and pepper
4 large thin-skinned potatoes
2/3 cup ricotta
1/4 cup butter, melted
Preheat the oven to 400˚F. Rinse your bunch of kale under warm water, then discard the tough stems and coarsely chop the leaves. In a large, heavy skillet heat the oil and butter over medium-high heat. Add the kale, garlic and a couple spoonfuls of water, sprinkle with salt and pepper and cook, stirring occasionally, for a few minutes, until the kale has wilted and any excess moisture has cooked off. Set aside in a bowl.
Thinly slice the potatoes crosswise as thin as you can. Drizzle a large ovenproof skillet with oil and layer a third of the potato slices, overlapping them, over the bottom. Spread half of kale over the potatoes, and scatter with ricotta. Layer another third of the potatoes, the remaining kale and ricotta, and the remaining potatoes.
Bake for 30-40 minutes, until the top is golden and the potatoes are tender. Cut into wedges to serve.