My Name Is Snickerdoodle

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June 13, 2011
Fabulous Food Friday #88 Non-Stop 10 Days {Vaca Part 1}

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mynameissnickerdoodle

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May 20

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Comment PEACH and I’ll share this Peaches and Cream Bread recipe! You might be surprised by one of the ingredients.

mynameissnickerdoodle

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May 14

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A little throwback to the same time last year! If you think Senior year goes fast, wait until Freshman year of college.

mynameissnickerdoodle

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May 4

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This is one quiche that all of my boys love. Full of ham, cheese and plenty of eggs for a higher protien breakfast. I’ll actually make a few at a time and once they’ve cooled, I will cut them into slices and freeze them for a weekday breakfasts. Comment QUICHE and you’ll get my recipe sent to you.

mynameissnickerdoodle

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May 1

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What else should I wish for you? have you ever had homemade pesto? It’s pretty incredible. My friend Maddy shared her recipe with me over a year ago and I make a fresh batch almost monthly. If you’d like the recipe comment PESTO I’ll send it.

mynameissnickerdoodle

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Apr 25

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It’s actually the look on peoples faces when they taste this strawberry basil jam for the very first time that makes me want to make it for everyone. You just need two ingredients and I’ll message you all the details when you comment JAM on this reel.

mynameissnickerdoodle

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Apr 21

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My love for @smartiessquashies runs deep and I now have the badge to prove it. Raspberry and Cream are still my favorite, but I cannot stop chomping on the new Sour Cherry and Apple. Are you a fan of sour or more sweet?

mynameissnickerdoodle

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Apr 2

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Feelings on Deviled Eggs? I’ve been doing this for over a decade and I’ll never go back. Comment GENIUS for my classic egg recipe!

mynameissnickerdoodle

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Apr 2

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The biggest question of the week is exactly how many deviled eggs is one allowed to consume this weekend? I really like slicing my eggs this way because I feel the bite ratio of white to filling is just better. And I think they just look prettier. Plus they don’t roll round on your platter! Comment EASTER and I’ll send you my classic recipe. And because I know you’re dying to know what that yellow/green liquid is that I poured in. It’s what makes all the difference!

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Apr 1

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If you already got this recipe from me and were confused by the additional instructions. Here’s what you’re gonna do. The addition to my already perfect chocolate chip cookie recipe is now made even more perfect by 1/2 cup of toasted whole milk powder. Start off with the milk powder in a cold pan and turn the heat to medium low. You’re going to stir constantly for about 3-5 minutes until the milk powder starts to turn a golden color. Don’t be worried when it starts to clump up. Just keep store and break up those bits. Immediately pour into a bowl and let it cool before adding to the flour mixture in the recipe. You may need to take a whisk and break up those clumps even more. I’ll send you the recipe and the info for the milk powder I use. Just comment ADD and I’ll send you the details.

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Mar 29

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Unless you can tell me otherwise, the ABSOLUTE BEST flavor of ice cream also comes from @bluebellicecream . Groom’s Cake wins every time for me! But this brand new Brookie A La Mode is divine and as delish as you think it would be with all of its brownie bit and cookie pieces.

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Mar 24

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Who’s with me? Comment MASH and I’ll tell you THE BEST way to reheat leftover mashed potatoes!

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Mar 24

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It’s the drink of spring/summer! 2 scoops ice 2 cans Fresca 2 True Grapefruit 2 True Lime If you can’t find the True Citrus let me know and I’ll send you the info! Leave the word CITRUS on this post!
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