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Lately, we’ve been getting used to being dog owners. We recently acquired a miniature poodle puppy, in case you missed it, and let me tell you- she’s a freaking piece of work. She’s fussy, and stubborn, and extremely smart, and very much aware of just how cute she is. People keep telling her how cute she is, and I think it’s giving her a big head.
The Big Man and I have wanted a dog for as long as we’ve been together, but we’ve either never been in a position to get one. Whether it was due to work schedules, or living in apartments with strict no-dog policies, we’ve simply wished for a dog from afar and planned for the day it would happen. So when my parents asked me to dog-sit their puppy until January, I jumped at the chance.
I have a great recipe for dogs. you should check out this recipe. Bacon & Parsley Puppy Treats Recipe
Our new apartment in Queens has absolutely no regulations when it comes to dogs, which is great- but it makes living in this building sometimes feel as though we live in a kennel. Dogs bark from behind nearly every closed door along the hallway, and the elevator in the mornings and evenings is full of constant tugging on leashes and stern, “No jumping” ‘s.
I’m also getting used to having a dog that photobombs my sandwich cookies, is constantly underfoot as I cook in the kitchen, and who whines pitifully if I leave her alone long enough to take a shower. She wakes us (ahem, me) up at 4 am, acting desperate to go outside, then just stands there and looks at me as soon as the door closes behind us. She hops up on the chair next to the kitchen counter and sniffs the air fifty times in a row as I bake. She’s the world’s worst sidekick and my new little shadow.
This month, for The Leftover’s Club, a group of food bloggers baking goodies and shipping off the the leftovers to each other, I was thrilled to get paired with Heather for Sugar Dish Me, whose blog I’ve always loved. I’m pretty sure she’ll be happy to hear that no dogs were harmed in the making of these cookies, though I did get a cold nose in the back of my neck as I was taking pictures that resulted in a jumpy, blurry shot, and there was a repeated pushing away of the same cold nose as I pulled the cookies from the oven.
I look forward to apples in the Fall like a kid at Christmas. The love of my life is Honeycrisp apples, which aren’t quiiiiite available yet, and it’s freaking killing me. To make do, I made these Cinnamon Apple Sandwich Cookies with Granny Smiths, which are second to non in the tart apple family. The cookies themselves are a doctored up version of Snickerdoodles; soft and chewy and full of cinnamon and clov. Just be aware- these puppies (geddit?) are sweet. They’re fantastic with a big fat cup of coffee. Or, you know, decaf, since I’m still missing caffeine whilst barefoot and pregnant.
Interested in checking out the Leftovers Club? Go here for more information! It’s a great group and we get some seriously good food, not to mention we get to know each other a little better in the process. Check out the links below the recipe for all the deliciouness traded this month.
How to make Cinnamon Apple Sandwich Cookies?
Cinnamon Apple Sandwich Cookies Recipe
- 1 large apple, peeled, cored and diced small
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 2 cups powdered sugar
- 1 cup white sugar
- ½ cup butter, softened
- 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cup white flour
- 1 teaspoon baking powder
- ¼ teaspoon ground cloves
- Scant ¼ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoon powdered cinnamon
For the icing:
- Heat the apples, butter and cinnamon together over medium heat. Cook the apples down, mashing them as you go, until completely cooked down; about 15-20 minutes. Remove from heat and blend in a food processor until mostly smooth- it’s okay to leave a few apple-y bits. Transfer to a large bowl and mix with the powdered sugar. Chill for 20 minutes to set the icing.
For the cookies:
- Preheat the oven to 350*F. Combine the sugar, butter, egg and vanilla in a large bowl. In a separate bowl, whisk together the flour, baking powder, cloves and salt. Slowly add the wet to the dry, mixing only until just combined.In the bottom of a small bowl, mix the cinnamon and sugar together with a fork. Using your hands and a tablespoon, form the cookies into balls and roll in the cinnamon-sugar.
- Place on a baking tray, leaving at least 1” between each ball.Bake for 10-12 minutes or until the cookies have flattened out and the bottoms lift easily off the baking tray. Allow to cool completely before icing.To make the sandwich cookie, ice the bottom of one cookie, then stick it together with another cookie of the same size. Will keep for up to one week if tightly wrapped.