I have a wonderful wife.
I do. And I’m not just saying that because she proof reads my posts.
I came home from work last Friday, on my 30th birthday, to find her pulling these cream cheese filled snickerdoodles out of the oven for me. She wanted me to have a birthday dessert but couldn’t bake a cake from scratch with Baby Boy’s sometime precarious nap schedule.
Isn’t that sweet? (Pun intended – heheh)
Rachel found this recipe from another NJ food blogger, Shelly of Cookies and Cups. I’m kind of embarrassed that here we’ve been food blogging for a year now and we don’t even know everyone in our own back yard! Well, hopefully that will change someday soon. But in the meantime, thank you Google, and thank you Shelly for these tasty cream cheese filled snickerdoodles.
After pulling the snickerdoodles out of the oven and setting them to cool, we headed out to pick up Ethiopian food from a favorite restaurant. Have you ever tried Ethiopian food? I never had until our friend Gabrielle introduced us. The dishes incorporate a lot of spices, some hot and some not, and all very flavorful. Most of the dishes are vegetarian based, such as lentils, potatoes, beans. If you ever have the chance, we highly recommend you try it.
After dinner it was time for birthday dessert – of course! I love snickerdoodles (check out our snickerdoodle biscoff sandwich post) so these were a fantastic cookie to make. The cream cheese filling was a fun and tasty twist on the traditional classic snickerdoodle.
If you’re a fan of snickerdoodles too (or cookies in general) give these a try. It doesn’t even need to be your birthday.
Recipe from: Cookies and Cups