Snickerdoodles

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Is there a cookie with a better name than the snickerdoodle? I don’t think so, just saying the name will bring a smile to your face.

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The cookies themselves will turn that smile into a cheesy grin. There is something so satisfying about this cookie. It’s soft, pretty (obviously important) and the cinnamon-sugar mix the dough is rolled in before it bakes takes it to a whole other level.

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These cinnamon-sugar pillows are so easy to make and chances are you’ll already have all of the necessary ingredients in your kitchen.

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I like to make things easy for you.

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Snickerdoodles are a popular cookie in my house. I made these on Monday and sent some up to my sister as she prepares for her finals next week.

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Bet you didn’t know snickerdoodles are brain food too, did ya? 🙂

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Snickerdoodles: 

Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tbsp. sugar
  • 1 tbsp. ground cinnamon

Directions:

  1. Cream together the butter and sugar. Add eggs, one at a time, then stir in vanilla extract.
  2. In a separate bowl, combine the flour, cream of tartar, baking soda and salt.
  3. Combine the dry ingredients with the wet ingredients. Once combined, wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
  4. Preheat oven to 350°F.
  5. Mix together the 3 tbsp. sugar and 1 tbsp. cinnamon in a bowl.
  6. Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
  7. Place on cookie sheets and bake for 10 minutes. Transfer to a wire rack to cool.

Strawberry Macarons

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Originally these little guys were going to be strawberry lemonade macarons because the weather in Portland has been rainy and cloudy the last few days and I felt the need for some summer in my life.

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I couldn’t get the lemon balance right in the buttercream though, so these became strawberry macarons and I’m pretty sure the world is a better place for it.

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The shells are yellow because I had thought I’d be able to get the lemon flavour to work out, but you can totally leave them plain or use a pink/red to match the strawberry filling.

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I also put some pink sugar crystals on top because why not? It makes them look totally adorable.

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I used fresh strawberries and crushed them into a puree to make the buttercream and it was so good. If you can use fresh strawberries you should, it gives the buttercream so much more flavour.

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My kitchen ended up looking like I’d had a serious food fight with someone, but these macarons were so worth it.

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Strawberry Macarons: 

Ingredients:

Shells: 

  • 275g almond meal
  • 250g powdered sugar
  • 210g egg whites
  • 210g sugar
  • Gel/Powder food coloring (optional)
  • Sugar crystals (optional)

Buttercream: 

  • 1/2 cup chopped strawberries
  • 1 cup (2 sticks) unsalted butter
  • 2 1/2 cups powdered sugar
  • 2 tbsp. heavy whipping cream

Directions:

Shells: 

  1. Combine almond flour and confectioners’ sugar in a food processor and blend thoroughly. Sift to remove any lumps.
  2. In a large, clean, dry mixing bowl, beat your egg whites until foamy and then slowly add sugar, beating on medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. Add food colouring and beat briefly to combine (your mixture should form stiff peaks).
  3. With a large, flat rubber spatula, fold 1/3 of almond flour/confectioners’ sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter.
  4. Pipe cookies onto parchment or silicone lined baking sheets (if adding sugar crystals, do it now), and allow to sit 10-15 minutes before baking.
  5. While sitting, preheat oven to 300°F with a rack placed in the lower third of your oven. Bake, one sheet at a time, for 15-17 minutes (I had to do 17 minutes). Allow cookies to cool completely on the baking sheet.
  6. Once cool, pair up shells and fill with buttercream. Sandwich together.

Buttercream: 

  1. Puree the strawberries and set aside.
  2. In a mixer, beat the butter until light and fluffy. Add the pureed strawberries and powdered sugar and beat to combine. Mix in the heavy whipping cream.
  3. Once you have it at a consistency you like, pipe onto one half of each macaron pair.

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Mother’s Day Brunch

Mother’s Day is fast approaching and I have 5 killer places you’ll want to consider taking mum to for brunch.

My mum will be on a plane to England with my sister on Mother’s Day, but if she was here I’d definitely be taking her to one of these spots.

Brunch is popular in Portland no matter the occasion so if you’re interested in going to one of these places on May 10th, click on the handy link on each restaurant name to make your reservation through OpenTable.

{These 5 restaurant are listed alphabetically, not in any particular order. This post is part of my collaboration with OpenTable}


1. Bluehour

Bluehour is featuring a special Mother’s Day brunch featuring some of their classic brunch favourites and some new dishes!

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2. BRIX Tavern

BRIX is celebrating Mother’s Day with a delicious brunch and bottomless mimosas for $9. YUM!

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3. Chart House

Chart House has some of the best views in Portland. Their brunch menu for Mother’s Day will feature some of their favourites. Good food and killer views sounds good to me!

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4. The Heathman

The Heathman will be offering local specialties, including omelets to order, specialty salads, brunch entrées and more. They have a fixed price menu, with brunch for adults costing $55 and children 12 and under costing $20.

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5. McCormick & Schmick’s Harborside

Another restaurant with good views, this time of the marina, McCormick & Schmick’s harborside location is offering a selection of brunch items including build-your-own omelets and build-your-own Bloody Mary’s.

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