I'm Back! Time to start cooking (Snickerdoodles!)!

Hello all! I am back from Europe and ready to start experimenting and cooking again! While Europe was amazing, what I found to be truly amazing was the depth of culinary skill in all the places that we visited. No matter where we ate, the food was so much different (and interesting) than most things I've tasted before. One of my goals for the rest of the summer is to try and replicate some of the things I've tasted: Dutch pancakes/waffles, hot pepper infused olive oil, many types of pasta and pizza, desserts (mainly sorbetto), and so much more! For those of you who work at the Bivouac/live with me/are in close proximity to me will most likely be subjected to tasting my experimentations. So consider yourself forewarned!

Now onto a recipe! This past Thursday I made dinner for my dad and sister; making risotto for the first time and a new, fluffier, snickerdoodle for dessert. For now, I will post the recipe for the snickerdoodle, I'll try and get around to posting the recipe for Asparagus Parmesan Risotto later today or tomorrow.

Light and Fluffy Snickerdoodle Recipe:

Ingredients:

• 2¾ cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups sugar
• 2 eggs
• 2½ teaspoon vanilla extract
• 3 tablespoons sugar
• 2 tablespoon cinnamon

Directions:

1. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.

2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy, it should have a very light and fluffy texture (think mousse, kinda). Add the eggs, one at a time, beating well after each addition (just when you think you've beaten the eggs well enough, beat some more). Beat in the vanilla.

4. Gradually stir in the flour mixture, slowly beating just until the flour is blended.

5. Chill the dough for at least 30 minutes (it will make forming the dough much easier).

6. In the meantime, mix together the sugar and cinnamon in a small bowl.

7. Heat the over to 350 degrees. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.

8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.

9. Chill the dough and cookie sheets between batches.

10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. And if you're super daring - eat one fresh out of the oven (it'll be hard to stop yourself) or grab some nutella, make a snickerdoodle/nutella sandwich, and prepare yourself for heart attack.