Well folks, it certainly was a blizzard.  Resulting in another snow day today, yippeee!


This car was stuck in front of our house for over 24 hours.  Seriously, who would try to drive through this stuff?  As a result, the upper half of our street was plowed, but not the lower half, the half that leads to the main road.


There’s a path in there somewhere…

We parked down the driveway so that we wouldn’t have to shovel the whole thing to get our cars out, and thank goodness for that.  That, and neighbors with snow blowers.  Though it kind of got to the point where the snow walls on either side were too high for the machine to pump snow onto them anymore.  And now there’s a huge snowberg blocking the driveway anyway, courtesy of the plows.  Today is going to be fun.


Being homebound has never bothered me though.  I braved the crazy crowds at the supermarket on Friday to buy supplies to keep me kitchen-happy all (long) weekend.  Let’s keep it going today!


To thank our valiant neighbors for their efforts, I made them some cookies.  Soft, puffy chocolate snickerdoodles, laced with cinnamon and cayenne pepper.  Aptly named, these delicious little morsels have just the right balance of kick and warmth to keep your taste buds both intrigued and satisfied.


One Year Ago: Red Velvet Cheesecake Cookies

Mexican Chocolate Snickerdoodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: About 2 dozen cookies


  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup (use the good kind!)
  • 3 Tbsp milk
  • 2 tsp vanilla extract
  • 1/3 cup sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats; set aside. Whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt in a large bowl. In a small bowl, whisk together oil, sugar, syrup, milk, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir with a wooden spoon until combined, don’t overmix.
  2. Mix together sugar and cinnamon in a small bowl. Scoop about 2 Tbsp of dough for each cookie, and roll into balls. Roll around in the cinnamon sugar, and place about two inches apart on prepared sheets. Use the bottom of a glass (or your fingers) to flatten the cookies slightly.
  3. Bake until the cookies have spread and are crackly on top, 9-12 minutes. Cool cookies on sheet for 5 minutes before removing them to a wire rack to cool completely. Make sure you let them cool on the sheet before moving them, otherwise they’ll fall apart. Store cookies in an air-tight container for up to a week.

Adapted from Night Baking


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