Snickerdoodles

Now, this is a long name for cookies, isn't it?
When my kids were trying to tell me what cookies they ate in school and how yummy they were I couldn't understand it and thought this is not a cookie name! I sat down and searched in the net for names my kids were telling me: sickeroodles, snikernoodle and so many other combinations they could think about to come up with the right name....Well, thanks to Google we figured it out:  Snikerdoodles!
After trying  many recipes I combined the ingredients of 3 recipes I wrote down on a paper and managed to make The Cookies they had tried and liked.
So, here is my version of the Snickerdoodels ( In case you have no idea what they are , they are like sugar cookies rolled in cinnamon and baked to perfection)

Ingredients:

Dough:
1 cup butter
1 1/2 cup sugar
2 small eggs
2 teaspoon vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
a pinch of salt
2 3/4 flour

Cinnamon sugar:
1 tablespoon cinnamon
2 tablespoon sugar

Directions:

Preheat oven to 400F (200C).
Butter a baking sheet or foil to bake the cookies on it.
Cream together butter and sugar. Add eggs one at a time and vanilla extract.
Combine the flour, baking soda, salt and cream of tartar.
Add the eggs to the flour mix and make soft dough.
Make even size balls using a spoon and roll them in the cinnamon sugar. Place them 2 inch apart on the baking sheet.
Bake for 8 -10 mins and remove immediately from the baking sheet. Let them cool down before storing in an air tight container.
Enjoy!

TIPS:
If you are using bigger size eggs your cookies may flatten after baking.

Chocolate Fudge

Plain or with nuts this fudge is so way too easy to make and hold well for weeks, if remains for that long....
Make sure you check the size of the evaporated milk can ;), if you get bigger size can the fudge wont thicken!

Ingredients:

1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts, almonds or any other nuts you like

Directions:

Butter a pan (I used one 8x8). You can use bigger for a thinner layer of fudge or smaller for thicker.
Place the butter, chocolate chips and vanilla in a mixing bowl and set aside.
Combine sugar, milk and marshmallow in a pan. Bring to boil on a medium heat while stirring from time to time. Reduce the heat to low and cook for about 5-6 mins more stirring continuously.

Remove from heat. Pour it over the chocolate chips and butter mixture. Mix well until thickens.

Fold in the nuts if using any and pour into buttered pan.

Refrigerate for several hours until firm.

Cut into squares and ENJOY!

Cinnamon Rolls

Ingredients:

Dough:
1/4 cup warm water
1/4 cup butter, melted
1/2 package instant vanilla pudding mix
1 cup warm milk
1 egg
1 tablespoon white sugar
1/2 teaspoon salt
4 cups flour
1 (.25 ounce) package active dry yeast

Filing:
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans - optional

Frosting:
1/2 (8 ounce) package cream cheese , softened
1/4 cup butter, softened
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoon milk

Directions:

First, combine 1/2 tablespoon sugar, salt and yest the 1/4 cup warm water. Let it rise in a warm and dark place for about 10 mins.
Meanwhile, beat the egg and butter until smooth. Add the remaining half tablespoon sugar. Combine the flour and pudding mix. Now add to it the yeast, warm milk and make a smooth dough. Turn the dough onto a lightly floured surface and roll into a 17/10 inch rectangle.
Mix the brown sugar, cinnamon and pecans if using them.
Spread the softened butter from the filling and sprinkle the brown sugar mixture over it.
Roll up the dough from the long side. Slice into 16 one inch slices and place in a buttered pan. Let it rise in a warm and dark place until doubled.
Preheat the oven to 350 F (175 C). Bake for 15-20 mins.
To prepare the frosting, stir together cream cheese, butter, confectioners sugar, vanilla and milk.
Once the rolls are ready top them with the frosting.
Enjoy!

TIPS:
You can use white sugar if don't have the brown on hand.
The ready rolls will be good for up to 2-3 days.
You can freeze the unbaked cinnamon rolls for a few weeks. Defrost and bake once you need them.