I had a prepackaged snickerdoodle recently and I almost died. It was gross. It was crusty and dry and flavorless. Snickerdoodle cookies should be light and fluffy! They should melt in your mouth! They should have a delicate cinnamon flavor with a little crisp of sugar on the edges.

These are those cookies. They are epic with a cup of coffee, a glass of milk, or even a cocktail if you’re into that.

SnickerDOODLES

makes 4 dozen cookies

2 cups sugar

1 cup butter, room temperature

2 eggs

1 cup milk

1 teaspoon vanilla

1 teaspoon baking soda

2 tablespoons baking powder

1 teaspoon salt

5 ½ cups flour

for rolling

1/2 cup sugar

1 teaspoon cinnamon

 STEP 1

Preheat oven to 350 degrees. Cream together sugar and butter.  Blend in eggs, milk, and vanilla until completely incorporated. 

STEP 2

In a separate bowl, mix together all dry ingredients.  Working in three batches, add the dry ingredients to the wet incorporating fully after each addition.

STEP 3

Roll two ounce balls of dough and press into cinnamon & sugar mix.  Bake 10-12 minutes until golden brown on the edges.

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I never saw the allure of fat asparagus. The skinny ones seemed much more fancy, the fat ones seemed too meaty. Then I got to have dinner with Alice Waters - yes, that Alice Waters - and she was going on about how much she loves fat asparagus. So it seemed worth a shot.

You guys, we have been missing out. Fat asparagus is where it’s at! And what’s amazing is that it is as meaty and tender as you’d hope. It works brilliantly as a meat substitute in these tacos. I’ve had it in tamales as well - amazing! It ‘s totally worth trying the giant ones.

If you live in the Pacific Northwest, then you know the good ones are coming in from eastern Washington right now. Scoop them up while you can! You won’t regret it.

Fat Asparagus Tacos

Serves 4

1 bunch really fat asparagus

3 avocados

1 tomato, chopped

¼ cup queso fresco, crumbled

1 can black beans or 2 cups beans, soaked

1 white onion sliced thin

1 bell pepper, sliced thin

8 tortillas

2 tbs cumin

¼ cup chili powder

salt

pepper

2 clove garlic, crushed

¼ cup pepitas

1 jalapeno

2 lime, juiced

½ cup greek yogurt

STEP 1

Preheat oven to 450 degrees.

Toss asparagus, bell pepper, and onions with 1 tbs cumin, 2 tbs chili powder, salt & pepper, garlic, and lemon juice.  Roast in the oven until tender.

STEP 2

In a blender, combine 1 avocado, 1 jalapeno, 1 clove garlic, the juice of 1 lime, and ½ cup greek yogurt.  Blend until smooth.  If it gets stuck, add 2 tbs milk. 

STEP 3

In a sauce pan, heat up the beans and add 1 tbs cumin and the remaining chili powder.  Season with salt and pepper as needed.

STEP 4

Scoop vegetables onto warm tortillas.  Top with beans, queso, pepitas, chopped tomatoes, and spicy avocado cream

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Every year for my kids birthdays I make a coffee cake. A few years ago I started making a smaller and smaller cakes because my kids eat one slice and then they are done. Then I moved on to muffin sized coffee cakes and suddenly we can eat the entire batch!

These are perfect for a brunch, a weekday breakfast, or just for a snack. They cook super fast too - so you can whip them up anytime! I promise once you bite into these, you will never stop making these muffins. They are epic.

Coffee Cake Muffins

1/3 cup vegetable oil

1 egg

2/3 cup milk

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/2 cup vanilla yogurt (or sour cream)

topping

4 tablespoons butter

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

STEP 1

Preheat oven to 325 degrees. Line a muffin tin with muffin liners or spray with non-stick spray.

In a small bowl (or measuring glass) whip together the oil, egg, milk and vanilla.

STEP 2

In a large bowl combine together the flour, sugar, and baking powder. Pour in half of the milk mixture and stir to combine. Then add the yogurt and blend together. Pour the last of the milk mixture and stir until combined. Don’t over stir. The mixture will be lumpy, it’s fine.

STEP 3

In a food processor or a bowl, mix together the topping ingredients until it’s sandy. I just use a fork or my fingers.

STEP 4

Fill muffin tins about 1/2 way and top each one with the topping mixture. Bake 15 minutes or until a toothpick comes out clean. Let cool a few minutes before serving.

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Need a brunch cocktail?