IT'S HOT IN MY KITCHEN
PUMPKIN STUFFED FRENCH TOAST
 
Ingredients
6 oz. cream cheese, softened
3/4 cup pumpkin puree (not pumpkin pie mix)

2 tbsp sugar
3/4 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
16 slices French country-style bread
1 3/4 cups milk
8 eggs
1/4 cup pure maple syrup
3 tsp vanilla extract
1/2 tsp salt
1 cup chopped pecans, toasted
Instructions
1. Preheat oven to 200 degrees F.
2. In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup,
cinnamon and nutmeg until fairly smooth (it’s okay if there are a few lumps).
3. Divide the pumpkin mixture across 6 pieces of bread. Place the pieces of bread on top to form
sandwiches.
4. Preheat a nonstick griddle to 375 degrees or a large nonstick skillet over medium heat. With a
nonstick griddle, it’s not necessary to use any butter, but you may find you need to coat a
nonstick skillet with some butter or cooking spray.
5. In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a
shallow dish.
6. Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the
bread, about 1 minute per side.
7. Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden
brown, about 3 minutes per side.
8. Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set
over a large baking sheet.
9. Repeat with remaining sandwiches.
10. Serve with toasted pecans and maple syrup.

PUMPKIN STUFFED FRENCH TOAST

Ingredients

6 oz. cream cheese, softened

3/4 cup pumpkin puree (not pumpkin pie mix)

2 tbsp sugar

3/4 tsp ground cinnamon

3/4 tsp freshly grated nutmeg

16 slices French country-style bread

1 3/4 cups milk

8 eggs

1/4 cup pure maple syrup

3 tsp vanilla extract

1/2 tsp salt

1 cup chopped pecans, toasted

Instructions

1. Preheat oven to 200 degrees F.

2. In a medium bowl, mix together cream cheese, pumpkin puree, 1 tablespoon maple syrup,

cinnamon and nutmeg until fairly smooth (it’s okay if there are a few lumps).

3. Divide the pumpkin mixture across 6 pieces of bread. Place the pieces of bread on top to form

sandwiches.

4. Preheat a nonstick griddle to 375 degrees or a large nonstick skillet over medium heat. With a

nonstick griddle, it’s not necessary to use any butter, but you may find you need to coat a

nonstick skillet with some butter or cooking spray.

5. In a medium bowl, whisk together milk, eggs, maple syrup, vanilla and salt. Transfer to a

shallow dish.

6. Place sandwiches in the egg batter, working with 2 at a time. Let the mixture soak into the

bread, about 1 minute per side.

7. Transfer the sandwiches to the prepared griddle or skillet and cook until the bread is golden

brown, about 3 minutes per side.

8. Transfer to the oven to keep warm, laying the French toast in a single layer on a wire rack set

over a large baking sheet.

9. Repeat with remaining sandwiches.

10. Serve with toasted pecans and maple syrup.

PUMPKIN ROLL MONKEY BREAD


Ingredients:Dough:3 1/4 cups all-purpose flour1/2 tsp salt1 tsp pumpkin pie spice2 Tbsp melted butter1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast
Coating/Layering:1 cup sugar2 tsp cinnamon1 stick butter, melted1 block cream cheese (not softened)12oz pecan pieces
Topping (optional)Powdered sugar

Whisk together the flour, salt, and pumpkin pie spice. In a separate bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Add wet ingredient to the dry and mix together. Once both wet and dry ingredients are thoroughly mixed, it’s time to knead the dough. You can either turn the dough onto floured surface and knead by hand until elastic (about 8-10 minutes) or if you have a KitchenAid mixer just use the spiral dough hook attachment to do the work for you. Once the dough is elastic, transfer to a bowl sprayed with cooking spray. Flip the dough over so that the top is coated and won’t dry out. Cover with a towel and allow to rise until double in size or about an hour. While the dough is rising you can go ahead and do a little prep work for the assembly process. Cut a block of refrigerated cream cheese into tiny cubes. You’ll need to get 40-45 cubes out of one block so slice small. You can also melt a stick of butter and mix together the cinnamon and sugar for rolling the dough balls. Once the dough has doubled in size, it’s ready to be divided into small balls. Pinch dough into balls that are 1 1/2 – 2 inches in diameter and tuck a cube of cream cheese inside. Dip each ball in the melted butter then roll in sugar/cinnamon mixture. Place one layer balls in a Bundt pan that has been sprayed with cooking spray. Sprinkle pecans on top then add another layers of balls. Repeat dough ball/pecan layers until Bundt pan is a little over half full.  A tighter packed pan makes cake-like, sliceable monkey bread whereas a lightly packed  pan (ie just laying the balls in the pan) makes for pull-apart monkey bread. That’s how I like mine. After layering is complete, sprinkle any leftover butter and cinnamon/sugar mixture on top, cover, and allow to rise again for about an hour. Once the dough has risen for the second time, bake for 30-35 minutes in a 350 degree oven.

After baking, let the monkey bread cool in the pan for about 10 minutes (no longer or it will get stuck!) then flip onto a serving platter.  You can sprinkle the top with powdered sugar if you like. If your bread doesn’t come out of the pan easily, just pick it apart and serve in a bowl. This works best for serving a large group anyway.

PUMPKIN ROLL MONKEY BREAD

Ingredients:
Dough:
3 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp pumpkin pie spice
2 Tbsp melted butter
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast

Coating/Layering:
1 cup sugar
2 tsp cinnamon
1 stick butter, melted
1 block cream cheese (not softened)
12oz pecan pieces

Topping (optional)
Powdered sugar

Whisk together the flour, salt, and pumpkin pie spice. In a separate bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Add wet ingredient to the dry and mix together. Once both wet and dry ingredients are thoroughly mixed, it’s time to knead the dough. You can either turn the dough onto floured surface and knead by hand until elastic (about 8-10 minutes) or if you have a KitchenAid mixer just use the spiral dough hook attachment to do the work for you. Once the dough is elastic, transfer to a bowl sprayed with cooking spray. Flip the dough over so that the top is coated and won’t dry out. Cover with a towel and allow to rise until double in size or about an hour. While the dough is rising you can go ahead and do a little prep work for the assembly process. Cut a block of refrigerated cream cheese into tiny cubes. You’ll need to get 40-45 cubes out of one block so slice small. You can also melt a stick of butter and mix together the cinnamon and sugar for rolling the dough balls. Once the dough has doubled in size, it’s ready to be divided into small balls. Pinch dough into balls that are 1 1/2 – 2 inches in diameter and tuck a cube of cream cheese inside. Dip each ball in the melted butter then roll in sugar/cinnamon mixture. Place one layer balls in a Bundt pan that has been sprayed with cooking spray. Sprinkle pecans on top then add another layers of balls. Repeat dough ball/pecan layers until Bundt pan is a little over half full.  A tighter packed pan makes cake-like, sliceable monkey bread whereas a lightly packed  pan (ie just laying the balls in the pan) makes for pull-apart monkey bread. That’s how I like mine. After layering is complete, sprinkle any leftover butter and cinnamon/sugar mixture on top, cover, and allow to rise again for about an hour. Once the dough has risen for the second time, bake for 30-35 minutes in a 350 degree oven.

After baking, let the monkey bread cool in the pan for about 10 minutes (no longer or it will get stuck!) then flip onto a serving platter.  You can sprinkle the top with powdered sugar if you like. If your bread doesn’t come out of the pan easily, just pick it apart and serve in a bowl. This works best for serving a large group anyway.


PUMPKIN DONUTS
Yield: about 16 doughnuts and doughnut holes
 
Ingredients:
For the doughnuts:
3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree
 
Canola oil or peanut oil, for frying
 
For the cinnamon-sugar:
½ cup sugar
2 tsp. ground cinnamon
 
For the spiced glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk
 
Directions:
To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.
 
On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary.  
 
Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the ta3rget range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time.  
 
To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
 
To make the spiced glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving.

PUMPKIN DONUTS

Yield: about 16 doughnuts and doughnut holes

 

Ingredients:

For the doughnuts:

3½ cups all-purpose flour

4 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves

1 cup sugar

3 tbsp. unsalted butter, at room temperature

1 large egg

2 large egg yolks

1 tsp. vanilla extract

½ cup buttermilk

1 cup pumpkin puree

 

Canola oil or peanut oil, for frying

 

For the cinnamon-sugar:

½ cup sugar

2 tsp. ground cinnamon

 

For the spiced glaze:

1 cup powdered sugar

¼ tsp. ground cinnamon

Dash of ground nutmeg

Dash of ground ginger

Dash of ground cloves

2 tbsp. milk

 

Directions:

To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.

 

On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary.  

 

Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the ta3rget range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time.  

 

To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.

 

To make the spiced glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving.


Homemade Churros and Hot Dark Chocolate
makes about 20 small churros
For the Churros:
canola or vegetable oil, for frying
1/2 cup, plus 1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
For the Chocolate Sauce:
1/2 cup dark chocolate chunks
scant 1 cup heavy cream
pinch of salt
1/2 teaspoon espresso powder (optional)
Add enough oil to a large saucepan or deep skillet to measure 2-inches deep.  Attach a candy/deep fry thermometer to to side of the pan.
In a medium bowl, whisk together 1/2 cups sugar and 1 teaspoon cinnamon.  Set aside.
In a medium saucepan, over medium heat, melt butter, water, 1 tablespoon of sugar and salt.  Bring to a boil.  Reduce heat to low and add flour all at once.  Quickly stir together with a spatula until no lumps remain, and the mixture begins to form a ball.  This will take about 30 to 45 seconds.  Remove from heat and place loose dough ball in a large bowl.
With a spatula, beat the eggs into the dough one egg at a time.  The mixture may appear to be a broken mess, but keep stirring.  Keep the faith.
After the eggs are added, the mixture will be slightly gummy and slightly thick.  That’s perfect.
Spoon batter into a large pastry, or strong Ziplock bag with a Aceto 829 (large open star) tip attached.
Heat the oil, over medium heat,  to 350 degrees F.
Carefully pipe about 4 inch long dough segments into the hot oil.  Use a pair of kitchen sheers to cut the dough from the star tip.  It’s hard not to splash yourself with hot oil, just be  as careful as possible.
Fry dough for 5 to 7 minutes.  This might seem like a long time, but the dough through the center needs to cook through.  The churros will be a deep golden brown, and may split slightly when cooked.  Keep an eye on the timer.  Remove churros from hot oil and place on a paper towel.  After slightly degreased, toss in cinnamon sugar mixture and place on a plate to serve.
To make the chocolate sauce:
Place chocolate chunks, pinch of salt, and espresso powder (if using) in a medium bowl.  In a small saucepan, bring the heavy cream to a boil.  Pour the heavy cream over the chocolate pieces.  Let rest for 1 minute before whisking.  Whisk until chocolate is completely melted.  Serve warm with warm churros.
Churros are best served just after they are fried.

Homemade Churros and Hot Dark Chocolate

makes about 20 small churros

For the Churros:

canola or vegetable oil, for frying

1/2 cup, plus 1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

3 large eggs

For the Chocolate Sauce:

1/2 cup dark chocolate chunks

scant 1 cup heavy cream

pinch of salt

1/2 teaspoon espresso powder (optional)

Add enough oil to a large saucepan or deep skillet to measure 2-inches deep.  Attach a candy/deep fry thermometer to to side of the pan.

In a medium bowl, whisk together 1/2 cups sugar and 1 teaspoon cinnamon.  Set aside.

In a medium saucepan, over medium heat, melt butter, water, 1 tablespoon of sugar and salt.  Bring to a boil.  Reduce heat to low and add flour all at once.  Quickly stir together with a spatula until no lumps remain, and the mixture begins to form a ball.  This will take about 30 to 45 seconds.  Remove from heat and place loose dough ball in a large bowl.

With a spatula, beat the eggs into the dough one egg at a time.  The mixture may appear to be a broken mess, but keep stirring.  Keep the faith.

After the eggs are added, the mixture will be slightly gummy and slightly thick.  That’s perfect.

Spoon batter into a large pastry, or strong Ziplock bag with a Aceto 829 (large open star) tip attached.

Heat the oil, over medium heat,  to 350 degrees F.

Carefully pipe about 4 inch long dough segments into the hot oil.  Use a pair of kitchen sheers to cut the dough from the star tip.  It’s hard not to splash yourself with hot oil, just be  as careful as possible.

Fry dough for 5 to 7 minutes.  This might seem like a long time, but the dough through the center needs to cook through.  The churros will be a deep golden brown, and may split slightly when cooked.  Keep an eye on the timer.  Remove churros from hot oil and place on a paper towel.  After slightly degreased, toss in cinnamon sugar mixture and place on a plate to serve.

To make the chocolate sauce:

Place chocolate chunks, pinch of salt, and espresso powder (if using) in a medium bowl.  In a small saucepan, bring the heavy cream to a boil.  Pour the heavy cream over the chocolate pieces.  Let rest for 1 minute before whisking.  Whisk until chocolate is completely melted.  Serve warm with warm churros.

Churros are best served just after they are fried.


Rhubarb Apple Bread
1 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1/4 teaspoon all spice2 large eggs1/4 cup canola oil1/4 cup applesauce1 teaspoon vanilla1/2 cup granulated sugar1/4 cup brown sugar1 cup chopped rhubarb1 cup chopped apples, skin removed (I used Granny Smith)
Cinnamon Sugar Topping:1 tablespoon sugar1 teaspoon cinnamon
1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.
3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.
4. Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.
5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

Rhubarb Apple Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon all spice
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup chopped rhubarb
1 cup chopped apples, skin removed (I used Granny Smith)

Cinnamon Sugar Topping:
1 tablespoon sugar
1 teaspoon cinnamon

1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.

3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.

4. Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.

5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.


Snickerdoodles
Yield: About 4 dozen
2¾ cups flour2 teaspoons cream of tartar1 teaspoon baking soda¼ teaspoon salt1 cup (2 sticks) unsalted butter, at room temperature1½ cups sugar2 eggs1 teaspoon vanilla extract3 tablespoons sugar1 tablespoon cinnamon
1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
5. Chill the dough for at least 30 minutes.
6. In the meantime, mix together the sugar and cinnamon in a small bowl.
7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
9. Chill the dough and cookie sheets between batches.
10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

I don’t remember how I stumbled upon this recipe for soft snickerdoodle cookies, but I had it saved for quite some time and was very excited to finally give it a try. The recipe received hundreds of raving reviews claiming that it was the first actual soft snickerdoodle recipe that many had ever tried. I was sold immediately given all of my problems with the spreading crunchy catastrophes. The recipe is incredibly simple and the only real difference that I could discern between this recipe and the others I have tried is that it instructs you to chill both the dough and the cookie sheets before baking. I surmise that this drastically cuts down on the spreading, and resulted in one absolutely elated Brown Eyed Baker. I’m so happy to have a great snickerdoodle recipe that I can bust out during the holidays!

Snickerdoodles

Yield: About 4 dozen

2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.

2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.

5. Chill the dough for at least 30 minutes.

6. In the meantime, mix together the sugar and cinnamon in a small bowl.

7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.

8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.

9. Chill the dough and cookie sheets between batches.

10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

I don’t remember how I stumbled upon this recipe for soft snickerdoodle cookies, but I had it saved for quite some time and was very excited to finally give it a try. The recipe received hundreds of raving reviews claiming that it was the first actual soft snickerdoodle recipe that many had ever tried. I was sold immediately given all of my problems with the spreading crunchy catastrophes. The recipe is incredibly simple and the only real difference that I could discern between this recipe and the others I have tried is that it instructs you to chill both the dough and the cookie sheets before baking. I surmise that this drastically cuts down on the spreading, and resulted in one absolutely elated Brown Eyed Baker. I’m so happy to have a great snickerdoodle recipe that I can bust out during the holidays!