Mexican Chocolate Snickerdoodle Cookies Recipe

This fabulous, incredible, amazing recipe was modified from the recipe at Post Punk Kitchen. Her recipe absolutely blew my mind, and I ate 5 cookies in one sitting. I was out of control. I had one more for breakfast this morning. I put what was left of the batch of cookies into containers to send my husband in Afghanistan – those guys and gals on the base are going to love them. These things are incredible. I can’t say enough good things about the recipe. So here it is, the Mexican hot chocolate snickerdoodle cookie recipe, slightly modified from the original recipe.

Mexican Chocolate Snickerdoodle Cookie Recipe Ingredients

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup maple syrup
  • 3 tablespoons milk (or almond milk if vegan)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (or chocolate extract, per the original recipe)
  • 1 2/3 cups flour, sifted
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1/3 cup sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Mexican Chocolate Snickerdoodle Cookie Recipe Directions

Preheat oven to 350 degrees and line baking sheets with parchment paper. Mix together the sugar and cinnamon topping ingredients in a small bowl and set aside until later. In a mixing bowl, blend the canola oil, sugar, maple syrup and milk, then add the extracts. Sift in the dry ingredients a bit at a time, stirring in each addition. It’ll be a thick cookie dough. Roll into a disc of your desired cookie size, roll in the cinnamon-sugar topping, then line on the cookie sheet an inch or two apart. Bake for about 10 minutes. Cool for 5 minutes, then cool completely on a wire rack.

Gratitude and apologies to Isa Chandra Moskowitz and the Post Punk Kitchen blog for this amazing, incredible cookie recipe for Mexican hot chocolate snickerdoodle cookies. Really – WOW!

Cake 25: Cardamom Coffee Cake

I know my friend Vidhya is looking forward to this recipe because of the cardamom. She is quite the baker and cook herself, and she never ceases to impress. Vidhya, I hope you can veganize this one! I also hope it lives up to your caliber of baking and cooking. 🙂 Also, the cardamom cake recipe means I’ve baked a cake with each of the challenge ingredients you all voted on so far except for persimmon – but rest assured, I’ll make that, too.

A little baking tip for you fellow bakers out there. One of the biggest rules I learned from The Cake Bible that my sister-in-law got me for my birthday is not to overbeat the cake batters. I use the paddle attachment instead of the whisk attachment in the KitchenAid, and I only beat as much as it takes to incorporate the ingredients. Also, the book suggests to sift all the dry ingredients together – even if the recipe doesn’t say so. So I use the flour sifter I got from mom-in-law a while back to incorporate my flour, sugar, baking powder, baking soda, etc. these days. I have really changed my ways and started planning ahead so I can pay better attention and get my timing right. These two changes have helped lead to lighter, fluffier, softer, tastier cakes!

This one turned out so neat. I love a good coffee cake, but the cardamom adds such an interesting and unique twist.

Cardamom Coffee Cake Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar, and an additional 4 tablespoons or so of brown sugar (flexible)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1.25 teaspoons baking soda
  • 0.75 teaspoon cardamom (I used Guatemala ground cardamom from Penzey’s)
  • 0.25 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon cinnamon (I used China Tung Hing Cinnamon from Penzey’s)
  • 0.25 cup chopped walnuts

Cardamom Coffee Cake Recipe Directions

Preheat your oven to 350 degrees, and prepare a round bundt pan or tube pan. I line the bottom with parchment paper and use non-stick cooking spray to prepare my pans lately, but cutting out an o-shaped piece of parchment paper seemed like a pain, so I just sprayed generously. In a large bowl, cream the softened butter and the brown sugar together until they are light and fluffy. Add the vanilla, and then the eggs one at a time. Sift the dry ingredients together in a separate bowl. Add the dry ingredients mixture and the sour cream a bit at a time, alternating. You should start and finish with the dry ingredients mixture. Set your cake batter aside, and in another bowl mix together the cinnamon, 1/4 cup of brown sugar and the chopped walnuts to create your nut mixture. Pour about half of your cardamom coffee cake batter into the pan, layer on about 2/3 of the nut mixture, then the last half of the batter, then the last half of the nut mixture (I kind of mushed the last part of the nut mixture into the batter with my spatula, don’t know why – but it turned out great). This can bake for about 1 hour in your 350-degree oven, but it wouldn’t hurt to check starting at about 45 minutes. You should have a lovely brown color on top, the cake should spring back when lightly pressed, and your skewer tester should come out dry when inserted in the middle. Cool for about 20 minutes, then run a knife around the edge of the tube pan and remove from pan to finish cooling completely.

Cake 20: Apple Cinnamon Cake

It’s icy outside. I don’t want to drive. I’m using whatever I have in my house. My mom gave me a handful of apples when I was there last weekend. That’ll work! This simple little cake recipe centers around these three big apples. I present to you, apple cinnamon cake. This apple cinnamon cake is incredibly easy to make and the batter is so delicious it might not make it to the oven.

(I apologize for the poor quality and quantity of photos – I left my camera in Kansas City and am forced to use my cell phone. Next time I bake it I’ll take better pics and fix it.)

Apple Cake Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cups vegetable or canola oil
  • 2 cups sugar
  • 3 eggs
  • 3 apples, cored, sliced – about 3 cups
  • 1 teaspoon vanilla extract

Apple Cake Recipe Directions

Preheat your oven to 350 degrees and prepare a round bundt pan. (Though I used a 9″ round cake pan and a jar which I’ll explain below.) Sift together the flour, cinnamon, baking soda and salt in a large bowl.  In a mixer – I used my KitchenAid with the paddle attachment – beat together the vegetable oil, sugar and eggs on high until it’s well-blended. Turn your mixer down to medium and mix in the dry ingredients just until blended. Mix in the sliced apples and vanilla. Pour the batter into your pan, bake for an hour and a quarter to an hour and a half. (75 to 90 minutes or so), or until your cake tester comes out clean and dry when you insert it in the middle. Cool it slightly while in the pan on the rack, then after 15 minutes or so, turn it out of the pan to cool the rest of the way.

Side Note: Normally I’d use a round bundt pan but this time I poured a large mason jar about 1/2 full of batter and the rest of the batter in a 9″ round cake pan, and baked them at the same time so I can send a jar cake to my husband in Afghanistan. Here is a tutorial on how to bake jar cakes to send to soldiers overseas.

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