Snickerdoodles

Key ingredient is cream of tartar. If you don't have it, make another cookie! These turn out very soft. Lost my original recipe but these turned out fantastic.

• 1 c butter, softened
• 1.5 c sugar
• 2 eggs
• 2 t vanilla
• 2.75 c flour
• 1.5 t cream of tartar
• 1/2 t baking soda
• 1 t salt

Dip

• 1/4 c sugar
• 1.5 T cinnamon

1. Cream butter and sugar for 5 minutes.
2. Beat in eggs and vanilla.
3. Add dry ingredients and stir until just combined.
4. optional: Chill for 15-20 min.
5. Preheat oven to 350. Combine dip ingredients.
6. Roll dough into small balls and roll in dip. Place on parchment lined paper. Take each ball and roll AGAIN with a spoon, scooping dip on top and pressing down lightly with spoon.
7. Bake for 9-10 min. Err on the side of shorter to ensure soft cookie.
8. Cool on tray for 2 min before moving to cooling rack.
9. Store any leftover dip in small jar.

Tofu Black Bean Stir Fry

I usually buy extra firm tofu, but had a package of firm tofu in the fridge I needed to use up. Found a recipe I had the ingredients for.

• 1 pkg firm tofu
• 1 T black bean sauce
• 2 T cooking oil
• 1 cl garlic
• 1 t minced ginger
• assorted vegetables (spinach, carrot, snow peas, broccoli, mushrooms, etc)
• 1 T cornstarch
• 2 T cold water
• 1/2 c broth
• 2 T low sodium soy sauce

1. Pat tofu as dry as possible.
2. Cut into 1/2" cubes.
3. Combine with black bean sauce. My sauce was very thick and did not spread easily. Next time combine with soy or water to make thinner? Let sit for 10 min.
4. Heat oil in wok. Saute tofu until browned. Set aside in bowl.
5. Add oil as needed. Saute vegetables with garlic and ginger.
6. If possible, move veges to side of pan. Add broth and soy sauce.
7. Combine cornstarch and water in small bowl. Pour into broth and stir until thick.
8. Stir in slurry with veggies. Mix until veggies are cooked. 
9. Add tofu and stir one last time.
10. Serve with rice or udon noodles.