Snickerdoodle Muffins

I made this recipe for Snickerdoodle Muffins, from Tasty Kitchen, last night. It is a VERY simple recipe. And despite a pretty thick batter, the muffins are light, airy and delicious. I made 24 mini-muffins and 6 full size.

I made the following modifications:

1. Used 1.5 sticks of butter. As noted in the reviews, people who used 2 sticks had melted butter in the bottom of the cupcake liners. I did not have that problem.

2. I did not roll the dough in the sugar, though my dough was a good consistency for doing so. Instead I filled my cupcake liners, then spooned the sugar mixture on top. I used the spoon to press it down and made sure there was no batter showing through.

3. I do recommend using the liners as the muffins are delicate.

March 27, 2011

Janet hosted all of us this month for an Indian themed dinner. It was a great idea to introduce all of us to some new recipes and spices. Tonya provided an appetizer of Samosas and Crispy Spinach Pakoras, served with Cilantro Yogurt Dip and a tamarind/date sauce purchased at an Indo-Pak grocery. Carol's daughter Jennifer was visiting from Korea this month, so she and Carol both prepared a Marinated Cheese-Topped Salad, along with some crostini with herbed cheese spread. Janet's main course was Chicken Tikka Masala, along with Aloo Gobi (Cauliflower and Potatoes). Janet's friend Davi joined us for the evening and prepared jasmine rice to compliment the meal. The kitchen smelled amazing as everything was being prepared. Our dessert queen Mary found the perfect recipe to complete our meal: Goodnight Rose Cupcakes (Pistachio Cardamom Cupcakes with Rosewater Meringue Buttercream Frosting). It was a fitting end to a delicious dinner.

Next month we are looking forward to an Easter dinner at Carol's home.

Banana Cupcakes with Peanut Butter Frosting

As I am always buying bananas and not always eating them quickly, I am forever in search of recipes that call for bananas. I clipped this Banana Cupcakes with Peanut Butter Frosting recipe out of Bon Appetit magazine and made it this weekend. The banana cake was delicious and very moist. The frosting was easy to make and light and fluffy with a light peanut butter taste. Together I do not like the combination. I think the banana cake is more like banana bread and should be served alone, with the addition of nuts. The frosting would be delicious on chocolate cupcakes. My coworkers enjoyed the treats and none went to waste!