Chocolate Snickerdoodles

 

• 2 cups all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 sticks butter
• 1 cup light brown sugar
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup sugar
• 1 teaspoon cinnamon

1. Unwrap the butter and put in a large mixing bowl.  Let come to room temperature.
2. Let the eggs come to room temperature.
3. Preheat the oven to 350 degrees.
4. Mix the flour, sugar, cocoa, baking soda, cream of tartar, cinnamon, and salt in a separate bowl. 
5. In the bowl where you have been softening the butter, stir the brown sugar and sugar into the butter.  Stir until smooth.
6. Add the two eggs, and vanilla to the sugar mixture and stir until well blended.
7. Stir in the dry ingredients, a little at a time, until well mixed.
8. Line a baking sheet with parchment.
9. Mix the ¼ cup sugar and 1 teaspoon cinnamon in a cereal sized bowl.
10. Using a 3 tablespoon cookie scoop (the large one), make balls of the dough, nine at a time. 
11. Dip the balls in the sugar and cinnamon mixture. 
12. Place on the parchment.
13. Smash the balls.  Sprinkle some of the sugar and cinnamon mixture on the top of the smashed dough.
14. Bake on the middle oven rack for 14 minutes. 
15. Remove and let completely cool before transferring to paper towels.   
16. Repeat for the next 9 cookies. 
17. Repeat again, but there will only be about 6 cookies this time. 
18. Enjoy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hungarian Mushroom Soup

 

• 1 8 oz. packages baby bella or cremini mushrooms, sliced
• 1 large onion, chopped
• 2 tablespoons minced garlic (the kind in the refrigerated jar)
• 2 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 2 teaspoons dried dill
• 2 teaspoons thyme
• 2 teaspoons Hungarian paprika
• 2 tbsp soy sauce
• 1 small bottle (187 ml) chardonnay (3/4 cup)
• 3 tablespoons flour
• 1 cup milk
• 2 chicken bouillon cubes
• 2 cups water
• ½ cup sour cream
• 2 tablespoons lemon juice
• 2 tablespoons parsley

1. In large skillet, brown sliced mushrooms and chopped onions in olive oil. 
2. Add butter. 
3. Add the dill, thyme, Hungarian paprika, chardonnay, and soy sauce to the mixture.
4. Continue cooking on low heat, stirring frequently to allow the flavors to intensify.
5. Add the flour and stir.  
6. Add the bouillon cubes and water to the mixture, stirring until well blended. 
7. Add milk and stir. 
8. Cook mixture for 15 minutes, stirring frequently.
9. Remove from heat.
10. Add sour cream, lemon juice and parsley.  Stir well. 
11. Return to low heat for about 1 minute stirring constantly.
12. Serve and enjoy.