Tuesday, February 26, 2013
Curried Coconut Carrot Soup
So as I mentioned in a recent post, we are trying to keep it healthy in this Milwaukee Kitchen! Nothing too radical, just making better choices. In the spirit of healthy eating, I made a new soup recipe Sunday night for dinner. It turned out GREAT...nice flavor and came together quickly. And, can I mention that it was inexpensive? Not too shabby! Here you are...
Curried Coconut Carrot Soup
adapted slightly from Women's Health Magazine
1 Tablespoon coconut oil **(see note)
1 lb carrots, peeled and chopped**(see note)
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 Tablespoon ginger, peeled and chopped
3 cups low-sodium vegetable broth
2 cups coconut water**(see note)
2 Tablespoon lime juice
3 teaspoons curry powder
1/4 teaspoon cardamom
In a large saucepan over medium heat, heat the oil. Add carrots, sweet potato and onion. Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes. Add ginger, stir and cook for one minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft.
Transfer soup to a blender (or use a stick blender) and puree until smooth. Add coconut water and blend to combine. Return the soup to the saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through.
***Cook's note: if you don't have or can't find coconut oil, you could use another neutral vegetable oil. I do highly recommend using the coconut water, which isn't the same as coconut milk. Lastly, I used my food processor to chop all of the vegetables, which make the prep very easy.
Enjoy it!
Sharing this recipe here:
ZentMrs.
Memories by the Mile
Chef in Training
Flour Me With Love
Addicted to Recipes
This Gal Cooks
Life on Lakeshore Drive
White Lights on Wednesdays
Back for Seconds
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Until next time,
Curried Coconut Carrot Soup
adapted slightly from Women's Health Magazine
1 Tablespoon coconut oil **(see note)
1 lb carrots, peeled and chopped**(see note)
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 Tablespoon ginger, peeled and chopped
3 cups low-sodium vegetable broth
2 cups coconut water**(see note)
2 Tablespoon lime juice
3 teaspoons curry powder
1/4 teaspoon cardamom
In a large saucepan over medium heat, heat the oil. Add carrots, sweet potato and onion. Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes. Add ginger, stir and cook for one minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft.
Transfer soup to a blender (or use a stick blender) and puree until smooth. Add coconut water and blend to combine. Return the soup to the saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through.
***Cook's note: if you don't have or can't find coconut oil, you could use another neutral vegetable oil. I do highly recommend using the coconut water, which isn't the same as coconut milk. Lastly, I used my food processor to chop all of the vegetables, which make the prep very easy.
Enjoy it!
Sharing this recipe here:
ZentMrs.
Memories by the Mile
Chef in Training
Flour Me With Love
Addicted to Recipes
This Gal Cooks
Life on Lakeshore Drive
White Lights on Wednesdays
Back for Seconds
The 36th Avenue
Live. Laugh. Rowe.
At Home With BobbiFoodie Friends Friday
Until next time,
Sunday, February 10, 2013
Greek Lasagna
Well it finally snowed for real here in Milwaukee this week. We probably got about six inches of snow, but then today, it rained. What a mess! A good day to stay home and cook!
Bill and I have been trying to eat a little more healthy these days. This might mean fewer desserts featured on Milwaukee Kitchen, as it is hard for two people to eat a dozen cupcakes each week (not that we have been doing that or anything).
So tonight I pulled out a trusty Weight Watchers cookbook. If you have access to WW in your area, I highly recommend their cookbooks, even if you are not a WW member. They are terrific and I have several.
Tonight we tried a new recipe for me, Greek Lasagna. It uses no boil noodles, which usually scares me, because I have had bad experiences using them and then having hard noodles for dinner. Not so here! Whether you are trying to lose a little weight or not, given this one a try!
Greek Lasagna
adapted from Veg Power!, a Weight Watchers cookbook
1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) packaged chopped frozen spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese
4 ounce low fat crumbled feta cheese
1 egg, lightly beaten
1 teaspoon dried oregano
1 1/2 jar (about 35 ounces total) fat free marinara sauce
9 no boil lasagna noodles
Preheat oven to 375 degrees. Lightly spray a 9x13 pan with nonstick spray. In a medium bowl, combine the ricotta, one cup of the mozzarella, feta, spinach, egg and oregano. Mix well.
Spread 1/4 of the marinara sauce on the bottom of the pan, Press three lasagna noodles in the pan. Spread 1/2 of the cheese mixture on top of the noodles. Spread 1/4 of the sauce on top of the cheese mixture. Add three noodles. Add the last of the cheese mixture. Add 1/4 of the marinara sauce, then the remaining three noodles, then the remaining sauce. Top with the remaining mozzarella cheese.
Cover the lasagna with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese melts. Let stand for five to ten minutes before cutting.
Yum! Enjoy it!
Linking here:
This Gal Cooks
Addicted to Recipes
Ms. EnPlace
Alderberry Hill
Flour Me With Love
zentMRS
Chef in Training
Memories by the Mile
White Lights on Wednesdays
Live.Laugh.Rowe.
The 36th Avenue
Bloom Designs Online
Until next time,
Bill and I have been trying to eat a little more healthy these days. This might mean fewer desserts featured on Milwaukee Kitchen, as it is hard for two people to eat a dozen cupcakes each week (not that we have been doing that or anything).
So tonight I pulled out a trusty Weight Watchers cookbook. If you have access to WW in your area, I highly recommend their cookbooks, even if you are not a WW member. They are terrific and I have several.
Tonight we tried a new recipe for me, Greek Lasagna. It uses no boil noodles, which usually scares me, because I have had bad experiences using them and then having hard noodles for dinner. Not so here! Whether you are trying to lose a little weight or not, given this one a try!
Greek Lasagna
adapted from Veg Power!, a Weight Watchers cookbook
1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) packaged chopped frozen spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese
4 ounce low fat crumbled feta cheese
1 egg, lightly beaten
1 teaspoon dried oregano
1 1/2 jar (about 35 ounces total) fat free marinara sauce
9 no boil lasagna noodles
Preheat oven to 375 degrees. Lightly spray a 9x13 pan with nonstick spray. In a medium bowl, combine the ricotta, one cup of the mozzarella, feta, spinach, egg and oregano. Mix well.
Spread 1/4 of the marinara sauce on the bottom of the pan, Press three lasagna noodles in the pan. Spread 1/2 of the cheese mixture on top of the noodles. Spread 1/4 of the sauce on top of the cheese mixture. Add three noodles. Add the last of the cheese mixture. Add 1/4 of the marinara sauce, then the remaining three noodles, then the remaining sauce. Top with the remaining mozzarella cheese.
Cover the lasagna with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese melts. Let stand for five to ten minutes before cutting.
Yum! Enjoy it!
Linking here:
This Gal Cooks
Addicted to Recipes
Ms. EnPlace
Alderberry Hill
Flour Me With Love
zentMRS
Chef in Training
Memories by the Mile
White Lights on Wednesdays
Live.Laugh.Rowe.
The 36th Avenue
Bloom Designs Online
Until next time,
Sunday, January 27, 2013
Bananas Foster Cupcakes
I don't know about you, but bananas seem to multiply in our house. So, when I was thinking about what recipe to share with you this week, I immediate thought, " how about a way to use some of these bananas?" And I also thought, "could you make banana cupcakes?" So I looked on Pinterest and found some banana cupcakes! Between the cupcakes and the frosting, I used four bananas! Heck, these things are practically healthy! Enjoy these!
Bananas Foster Cupcakes
adapted from Blissfully Delicious
2 2/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks butter
1 cup brown sugar
3/4 sugar
2 eggs
1 1/2 teaspoon vanilla
1/2 cup milk
1 cup shredded coconut (optional)
Preheat the oven to 350 degrees. Combine the flour, baking soda and salt in a medium bowl. In a larger mixing bow (I used my stand mixer), beat the butter and sugars. Add the eggs and vanilla. Continue to beat at a low speed until combined.
Next, add the flour mixture and milk, alternating each, starting and ending with the flour.
Fill the cupcake pans (this makes at least a dozen) and bake approximately 20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely before frosting.
Frosting
1 1/2 sticks butter
2 ripe bananas
approximately 5 cups powdered sugar
Bring butter and bananas to room temperature. Slowly add the sugar until the frosting at the desired consistency.
Enjoy! Please let me know what you think! Sharing this recipe here:
Bloom Designs
Marvelous Mondays
Sugar and Slice Link Party
Addicted to Recipes
Life on Lakeshore Drive
One More Time
Ms. enPlace
Alderberry Hill
Flour Me With Love
Tuesday's Table
Chef in Training
White Lights on Wednesday
Back for Seconds
The 36th Avenue
Live.Laugh.Rowe
Foodie Friends Friday
Until next time,
Sara
Bananas Foster Cupcakes
adapted from Blissfully Delicious
2 2/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks butter
1 cup brown sugar
3/4 sugar
2 eggs
1 1/2 teaspoon vanilla
1/2 cup milk
1 cup shredded coconut (optional)
Preheat the oven to 350 degrees. Combine the flour, baking soda and salt in a medium bowl. In a larger mixing bow (I used my stand mixer), beat the butter and sugars. Add the eggs and vanilla. Continue to beat at a low speed until combined.
Next, add the flour mixture and milk, alternating each, starting and ending with the flour.
Fill the cupcake pans (this makes at least a dozen) and bake approximately 20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely before frosting.
Frosting
1 1/2 sticks butter
2 ripe bananas
approximately 5 cups powdered sugar
Bring butter and bananas to room temperature. Slowly add the sugar until the frosting at the desired consistency.
Enjoy! Please let me know what you think! Sharing this recipe here:
Bloom Designs
Marvelous Mondays
Sugar and Slice Link Party
Addicted to Recipes
Life on Lakeshore Drive
One More Time
Ms. enPlace
Alderberry Hill
Flour Me With Love
Tuesday's Table
Chef in Training
White Lights on Wednesday
Back for Seconds
The 36th Avenue
Live.Laugh.Rowe
Foodie Friends Friday
Until next time,
Sara
Sunday, January 20, 2013
Blackberry Crumble
Last night, Bill and I went on our monthly run to Sam's Club.
They had blackberries for an excellent price, so I had to get some. I then came home and searched Pinterest for a blackberry recipe to try. I found one..and it is good.
This blackberry crumble would also work well for other fruits, so give it a try as you see blackberries, blueberries and raspberries (dare I say apples?) in your local store. Have a good week!
Blackberry Crumble
from So Wonderful, So Marvelous
1 quart blackberries
3/4 cup sugar
1 Tablespoon vanilla
1/2 cup quick oats
1/2 cup flour
1/2 cup brown sugar
2 teaspoon cinnamon
1 stick of butter
Preheat oven to 350 degrees. In a medium bowl, crush blackberries to desired consistency. (I left it pretty chunky.) Add the sugar and vanilla and mix until well combined. Spread the fruit mixture into an 8x8 square baking pan.
In another pan (or a food processor), combine the oats, flour, brown sugar, cinnamon and 3/4 of the stick of butter. Combine until the butter is well distributed and the mixture becomes crumbly. Press the crumble into the baking pan (covering the fruit).
Add the remaining butter as pats on top of the crumble. Bake for 40 minutes; the crumble will still be a little jiggly when the time is up, but will harden upon standing.
As you can see, I served this with ice cream...it was really great for a COLD Wisconsin evening. I hope you enjoy it!
Sharing this recipe here:
This Gal Cooks
Flour Me With Love
Chef in Training
Back for Seconds
White Lights on Wednesday
Live.Laugh.Rowe.
Foodie Friends Friday
It's Overflowing With Creativity
Until next time,
Sara
They had blackberries for an excellent price, so I had to get some. I then came home and searched Pinterest for a blackberry recipe to try. I found one..and it is good.
This blackberry crumble would also work well for other fruits, so give it a try as you see blackberries, blueberries and raspberries (dare I say apples?) in your local store. Have a good week!
Blackberry Crumble
from So Wonderful, So Marvelous
1 quart blackberries
3/4 cup sugar
1 Tablespoon vanilla
1/2 cup quick oats
1/2 cup flour
1/2 cup brown sugar
2 teaspoon cinnamon
1 stick of butter
Preheat oven to 350 degrees. In a medium bowl, crush blackberries to desired consistency. (I left it pretty chunky.) Add the sugar and vanilla and mix until well combined. Spread the fruit mixture into an 8x8 square baking pan.
In another pan (or a food processor), combine the oats, flour, brown sugar, cinnamon and 3/4 of the stick of butter. Combine until the butter is well distributed and the mixture becomes crumbly. Press the crumble into the baking pan (covering the fruit).
Add the remaining butter as pats on top of the crumble. Bake for 40 minutes; the crumble will still be a little jiggly when the time is up, but will harden upon standing.
As you can see, I served this with ice cream...it was really great for a COLD Wisconsin evening. I hope you enjoy it!
Sharing this recipe here:
This Gal Cooks
Flour Me With Love
Chef in Training
Back for Seconds
White Lights on Wednesday
Live.Laugh.Rowe.
Foodie Friends Friday
It's Overflowing With Creativity
Until next time,
Sara
Tuesday, January 15, 2013
SPIKED! Recipe Challenge: Mimosa Cupcakes
Hi all! I took a nice, long Christmas (and birthday) blogging break. It was nice, but I needed to get back into the kitchen. So I was excited to sign up for the SPIKED! recipe challenge, sponsored by the fine ladies at This Gal Cooks and the Foodie Frugal Mama.
The goal of the challenge was simple (but also really hard). It was to use champagne in a recipe...and use it well. So I decided to give it a try, so I present...
Mimosa Cupcakes! We all love mimosas with brunch, why not in a cupcake? And the best part? I MADE THIS WITH A BOX CAKE MIX! I know, right? Well, I get right to the recipe. If you have a little left over champagne, use it for these cupcakes, OK? I think you will love it! Bill sure did!
Mimosa Cupcakes
Cupcakes:
One box yellow cake mix (I used Duncan Hines, but just my preference)
Make the mix as directed, but replace the water with ONE AND A HALF that amount of champagne. So in my case, the mix suggested 1 cup of water, so I replaced this with 1-1/2 cups of champagne. Still include the eggs and oil, if suggested on the back of the box. Mix and bake as directed.
Frosting:
1/2 cup butter
8 ounces cream cheese
2 TBLS freshly squeezed orange juice
1 TBLS orange zest
5-6 cups powdered sugar
gel food coloring to desired color
Let the butter and cream cheese come to room temperature. Cream the butter and cream cheese. Add the orange juice and then slowly add the powered sugar. Lastly, add the orange zest and gel coloring. For best results, frost on cooled cupcakes.
It is that easy, friends! No one will ever guess this is from a box, I PROMISE! BTW, I used gel coloring called "peach," but it turned out a little too pink...so I suggest you use the "orange" color instead!
Make out to check out the sponsors of the challenge and take a look at the other entries!
Sharing this recipe here too:
Tuesday Talent Show @ Chef In Training
Tuesday's Table @ Zentmrs
Mix It Up Monday @ Flour Me With Love
Marvelous Mondays @ This Gal Cooks
Scrumptious Sundays @ Addicted to Recipes
Sugar & Slice Sunday @ Sweet 2 Eat Baking
Back for Seconds Social @ Back for Seconds
The 36th Avenue Party
Bloom Designs Online Party
Live.Laugh.Linky @ Live.Laugh.Rowe
Foodie Friends Friday Link Party
It's Overflowing
Sweet 2 Eat Baking
Bouquet of Talent @ Life on Lakeshore Drive
Until next time,
Sara
Mimosa Cupcakes! We all love mimosas with brunch, why not in a cupcake? And the best part? I MADE THIS WITH A BOX CAKE MIX! I know, right? Well, I get right to the recipe. If you have a little left over champagne, use it for these cupcakes, OK? I think you will love it! Bill sure did!
Mimosa Cupcakes
Cupcakes:
One box yellow cake mix (I used Duncan Hines, but just my preference)
Make the mix as directed, but replace the water with ONE AND A HALF that amount of champagne. So in my case, the mix suggested 1 cup of water, so I replaced this with 1-1/2 cups of champagne. Still include the eggs and oil, if suggested on the back of the box. Mix and bake as directed.
Frosting:
1/2 cup butter
8 ounces cream cheese
2 TBLS freshly squeezed orange juice
1 TBLS orange zest
5-6 cups powdered sugar
gel food coloring to desired color
Let the butter and cream cheese come to room temperature. Cream the butter and cream cheese. Add the orange juice and then slowly add the powered sugar. Lastly, add the orange zest and gel coloring. For best results, frost on cooled cupcakes.
It is that easy, friends! No one will ever guess this is from a box, I PROMISE! BTW, I used gel coloring called "peach," but it turned out a little too pink...so I suggest you use the "orange" color instead!
Make out to check out the sponsors of the challenge and take a look at the other entries!
Sharing this recipe here too:
Tuesday Talent Show @ Chef In Training
Tuesday's Table @ Zentmrs
Mix It Up Monday @ Flour Me With Love
Marvelous Mondays @ This Gal Cooks
Scrumptious Sundays @ Addicted to Recipes
Sugar & Slice Sunday @ Sweet 2 Eat Baking
Back for Seconds Social @ Back for Seconds
The 36th Avenue Party
Bloom Designs Online Party
Live.Laugh.Linky @ Live.Laugh.Rowe
Foodie Friends Friday Link Party
It's Overflowing
Sweet 2 Eat Baking
Bouquet of Talent @ Life on Lakeshore Drive
Until next time,
Sara
Sunday, December 16, 2012
Savory Slow Cooker Swiss Steak
Yum! I have been wanting to share this slow cooker recipe to you. Do you have busy week this last week before Christmas? Let this slow cooker recipe make you look like the rock star you are! It is moist, flavorful and makes a wonderful gravy. Here you go!
Savory Slow Cooker Swiss Steak
adapted from tasteofhome.com
3/4 cup flour
1 tablespoon sweet paprika
1 teaspoon pepper
1/4 teaspoon salt
2 tablespoons butter
2 to 2.5 pounds boneless beef top round steak (tenderized or not)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup sliced celery
1 cup chopped onion
1 beef bouillon cube, softened in the water
On a plate, combine the flour, paprika, pepper and salt. Cut the steak into serving-size pieces; I have usually been able to get six to eight pieces out of this recipe. Dredge each piece of beef in the flour mixture.
In a large skillet, brown the steak in the butter. You might need to do this in several batches. Transfer beef into a slow cooker. Combine the remaining ingredients and pour over the steak. Cover and cook on low for eight hours or until the meat is tender.
This is it! This is an absolute favorite in this Milwaukee Kitchen.
Sharing this recipe here:
Scumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
See Ya in the Gumbo @ Ms. enPlace
Mix It Up Monday @ Flour Me With Love
Make the Scene Monday @ Alderberry Hill
Tuesday Talent Show @ Chef in Training
Tuesday's Table @ Zentmrs.
Wednesday Whatsits @ White Lights on Wednesday
The 36th Avenue
Bloom Design Online Link Party
Live. Laugh. Linky. @ Live. Laugh. {Rowe}.
Foodie Friends Friday Link Up
Until next time,
Savory Slow Cooker Swiss Steak
adapted from tasteofhome.com
3/4 cup flour
1 tablespoon sweet paprika
1 teaspoon pepper
1/4 teaspoon salt
2 tablespoons butter
2 to 2.5 pounds boneless beef top round steak (tenderized or not)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup sliced celery
1 cup chopped onion
1 beef bouillon cube, softened in the water
On a plate, combine the flour, paprika, pepper and salt. Cut the steak into serving-size pieces; I have usually been able to get six to eight pieces out of this recipe. Dredge each piece of beef in the flour mixture.
In a large skillet, brown the steak in the butter. You might need to do this in several batches. Transfer beef into a slow cooker. Combine the remaining ingredients and pour over the steak. Cover and cook on low for eight hours or until the meat is tender.
This is it! This is an absolute favorite in this Milwaukee Kitchen.
Sharing this recipe here:
Scumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
See Ya in the Gumbo @ Ms. enPlace
Mix It Up Monday @ Flour Me With Love
Make the Scene Monday @ Alderberry Hill
Tuesday Talent Show @ Chef in Training
Tuesday's Table @ Zentmrs.
Wednesday Whatsits @ White Lights on Wednesday
The 36th Avenue
Bloom Design Online Link Party
Live. Laugh. Linky. @ Live. Laugh. {Rowe}.
Foodie Friends Friday Link Up
Until next time,
Thursday, December 13, 2012
Christmas Cookie Swap - Ester's Snickerdoodles
Hi all! I have been looking forward to this post for a while!
A few weeks ago, I signed up to be a part of a blogger Christmas Cookie Swap, sponsored by Julie from White Lights on Wednesday. This is a favorite blog of mine...please follow Julie if you don't already!
Through this swap, Ester (who I don't think has a blog, she just loves to cook) sent me these awesome recipe for Snickerdoodles! These turned out great. I only baked about one dozen and then froze the rest! I will be excited to use the frozen dough over the Christmas break.
I want to thank Ester for sending me this recipe...we really enjoyed these Ester and you are allowed in this Milwaukee Kitchen anytime!
Snickerdoodles Light
from Ester Davison
1/2 cup butter
1 3/4 cup sugar
2 Tablespoon milk (I used skim)
1 egg
2 egg whites
2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. Beat the butter and 1 1/2 cup sugar with an electric mixer until fluffy. Add the milk, egg, egg whites and beat again. Add the flour, cream of tartar, baking soda and salt. Beat again until well mixed.
Combine the remaining sugar and cinnamon in a shallow plate or bowl. Shape the dough into 1 inch balls and roll them in the cinnamon/sugar to coat on all sides. The dough will be sticky! Flour your hands if you need to or refrigerate the dough to reduce the stickiness.
Arrange the dough and flatten slightly. Bake for eight to ten minutes until lightly browned. Cool the cookies on the baking sheet for about five minutes and then transfer them to a wire rack. Enjoy!!
Until next time,
A few weeks ago, I signed up to be a part of a blogger Christmas Cookie Swap, sponsored by Julie from White Lights on Wednesday. This is a favorite blog of mine...please follow Julie if you don't already!
Through this swap, Ester (who I don't think has a blog, she just loves to cook) sent me these awesome recipe for Snickerdoodles! These turned out great. I only baked about one dozen and then froze the rest! I will be excited to use the frozen dough over the Christmas break.
I want to thank Ester for sending me this recipe...we really enjoyed these Ester and you are allowed in this Milwaukee Kitchen anytime!
Snickerdoodles Light
from Ester Davison
1/2 cup butter
1 3/4 cup sugar
2 Tablespoon milk (I used skim)
1 egg
2 egg whites
2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. Beat the butter and 1 1/2 cup sugar with an electric mixer until fluffy. Add the milk, egg, egg whites and beat again. Add the flour, cream of tartar, baking soda and salt. Beat again until well mixed.
Combine the remaining sugar and cinnamon in a shallow plate or bowl. Shape the dough into 1 inch balls and roll them in the cinnamon/sugar to coat on all sides. The dough will be sticky! Flour your hands if you need to or refrigerate the dough to reduce the stickiness.
Arrange the dough and flatten slightly. Bake for eight to ten minutes until lightly browned. Cool the cookies on the baking sheet for about five minutes and then transfer them to a wire rack. Enjoy!!
Until next time,
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