Snickerslatte Recipes

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SNICKERS-INSPIRED LATTE RECIPE BY TASTY



Snickers-Inspired Latte Recipe by Tasty image

If you're not you when you're hungry or under-caffeinated, this latte is sure to satisfy! Toppings like caramel and chocolate syrups, whipped cream, and crushed peanuts and nougat take this drink to a whole new level.

Provided by Betsy Carter

Categories     Drinks

Time 15m

Yield 1 serving

Number Of Ingredients 14

1 cup skim milk
1 cup sugar
½ cup creamy peanut butter
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
1 cup whole milk, frothed
4 oz brewed espresso
whipped cream, for topping
caramel syrup, for topping
chocolate syrup, for topping
crushed peanut, for topping
crushed nougat, for topping
milk frother
espresso machine

Steps:

  • In a small saucepan over medium heat, whisk together the skim milk, sugar, peanut butter, and vanilla. Bring to a low simmer, whisking constantly, until the sugar has dissolved and the syrup is smooth and thick, 3-5 minutes. Add the salt, then remove the pot from the heat and let the syrup cool for 10-15 minutes, until thickened slightly. Leftover syrup will keep in an airtight container the refrigerator for up to 1 month.
  • Drizzle the peanut butter syrup around the inside rim of a large mug. Add the espresso and frothed whole milk. Top with whipped cream, caramel syrup, chocolate syrup, crushed peanuts, and crushed nougat.
  • Serve immediately.
  • Enjoy!

SNICKERDOODLES



Snickerdoodles image

For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield about 4 dozen

Number Of Ingredients 9

1/2 cup salted butter, softened
1/2 cup vegetable shortening
1 1/2 cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
  • In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
  • Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

SNICKERS LATTE



Snickers Latte image

I love flavoured coffees and am always looking for new flavour combos. This one I found on a Davinci website, I'm posting the recipe as is but I usually half the amount of syrup used if I'm using a smallish mug. Mmmmm yum!

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

10 ml hazelnut syrup
10 ml chocolate syrup
10 ml caramel syrup
1/3 cup freshly brewed espresso
steamed milk

Steps:

  • Combine all ingredients in mug.

Nutrition Facts : Calories 45.9, Fat 1.3, SaturatedFat 0.6, Cholesterol 0.2, Sodium 55, Carbohydrate 8, Fiber 0.3, Sugar 4.2, Protein 0.7

SNICKERDOODLE CAKE



Snickerdoodle Cake image

This comforting layered cake tastes just like the classic cookie!

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
6 large egg whites
1 cup whole milk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups sugar
Pinch cream of tartar
3/4 cup plus 1 tablespoon sugar
Pinch fine salt
6 large egg whites
4 sticks (16 ounces) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
1 1/2 teaspoons ground cinnamon
1/2 teaspoon pure vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
  • Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
  • Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
  • Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
  • Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
  • Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
  • To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.

SNICKERDOODLES



Snickerdoodles image

The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

SNICKERDOODLES I



Snickerdoodles I image

This is a wonderful and easy cookie that my mother prepared for at least 50 years. Every time I take them somewhere everyone wants the recipe.

Provided by LKUEHL

Categories     Desserts     Cookies     Sugar Cookies

Time 30m

Yield 36

Number Of Ingredients 9

1 cup shortening
1 ½ cups white sugar
2 eggs
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
  • Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 16.5 g, Cholesterol 10.3 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 71.4 mg, Sugar 9.1 g

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