Satisfy your sweet tooth with treats

My sweet tooth has been showing lately. I know everyone wants to cut back at the beginning of the year. For those of you who like to indulge in sweet treats, I have a couple for you.

Today I am featuring a couple of sweet treats. First is a ball full of tasty cake, Buttermilk Drops. Second is a twist on a traditional cookie, Mardi Gras Snickerdoodles. Both of these are great for after dinner or anytime snacks. So, gather up your ingredients, and Let’s head to the kitchen!

Buttermilk Drops

This is a take on a childhood treat. The now closed McKenzies bakery would make these breakfast morsels. How I wish I could go to the store for these right now.

Canola oil, for frying

1 1/2 cups sugar, divided

1 teaspoon ground cinnamon

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1/2 teaspoon freshly grated nutmeg

1 cup whole buttermilk

2 large eggs, room temperature

2 tablespoons butter, melted and cooled

1/2 teaspoon vanilla extract

Buttermilk Glaze (recipe follows)

In a large Dutch over, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350℉.

Line a rimmed baking sheet with towels.

In a shallow bowl, combine 1 cup sugar and cinnamon.

In a large bowl, whisk together flour, baking powder, salt, nutmeg, and remaining 1/2 cup sugar.

In a medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla until combined. Add buttermilk mixture to flour mixture and stir with a wooden spoon until combined. (Mixture will be lumpy.)

Working in batches, scoop dough into 2-teaspoon balls, and fry for 1 1/2 to 2 minutes per side, turning gently with a slotted spoon. Remove bvalls using a slotted spoon and let drain on prepared pan. Toss in cinnamon sugar, and serve immediately with Buttermilk Glaze.

Buttermilk Glaze

1 cup confectioners' sugar

3 tablespoons whole buttermilk

In a medium bowl, whisk together confectioners' sugar and buttermilk. Use immediately.

Mardi Gras Snickerdoodles

Snickerdoodle cookies are one of my top two favorite cookies. (Chocolate Chip is the other one) Here’s a way to add a little carnival twist to them.

1 cup butter, softened

1 1/4 cup granulated sugar

1/2 cup firmly packed dark brown sugar

2 large eggs, room temperature

1 1/2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 1/2 teaspoons ground cinnamon

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup purple sanding sugar

1/4 cup yellow sanding sugar

1/4 cup green sanding sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowls. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, cinnamon, cream of tartar, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for 15 to 20 minutes.

In another medium bowl, stir together sanding sugars.

Preheat oven to 350℉. Line 4 baking sheets with parchment paper.

Using a 1 1/2 tablespoon spring-loaded scoop, scoop dough, and roll into smooth 1 1/2-inch balls. Toss in sanding sugars until well coated. Place two inches apart on prepared pans.

Bake, one batch at a time, until the edges are golden brown but centers still look slightly wet, 8 to 10 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.

Both of these recipes are great to get your children to help. Cookies are a natural pairing with the younger set. I also know that they will love to lick the remaining glaze from spoons. I am so glad that my mom got me involved in cooking at an early age. It has been a large part of my life.