Elle's Most Amazing Snickerdoodles

I love experimenting—not because something isn’t good, but because I’m always on a quest for the next best version. I do have one more snickerdoodle recipe I’d like to try someday, but these are so incredibly good that I’m not sure I’ll ever move on. Every time I test another recipe, I end up regretting it and coming right back to these. Everyone who tries them asks for the recipe, and if that tells you anything…these are Mark’s favorite cookies.

Elle's Most Amazing Snickerdoodles

Ingredients

Snickerdoodle Dough:
2 ¾ cups all-purpose flour
2 ½ teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter just softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
Cinnamon Sugar Coating:
⅓ cup sugar
3 tablespoons cinnamon
Steps
Preheat oven to 350°F.
With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.
In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Add the dry ingredients to the wet ingredients and mix well.
In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
Using a small cookie scoop or a tablespoon to scoop out dough into one inch balls, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 10 – 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Store in a cookie tin. If they dry out, add a slice of moistened bread to the tin to rehydrate the cookies or, eat them faster.

Decadent Chocolate Bundt Cake (That’s Easier Than It Looks!)

If you love a rich, chocolatey dessert that looks like it came straight from a bakery, you are going to fall in love with this cake. This decadent chocolate bundt cake is one of those recipes that seems fancy and time-consuming… but is actually surprisingly simple to make.

The bundt pan gives it that beautiful, elevated look, and the little chocolate bits baked throughout make every bite feel extra indulgent. It’s the kind of cake that people assume took hours of work—when really, it comes together so easily.

And the best part? It’s unbelievably delicious. Moist, chocolate-rich, and topped with the smoothest frosting, this is the perfect dessert for gatherings, special occasions, or just when you want to treat yourself to something truly satisfying.

Let’s get baking! 

Ingredients

1 Cake Mix1 Cake Mix
1 – 4 serving box Instant Pudding1 to 4 serving box Pudding
4 Eggs4 Eggs
¼ cup Oil¼ cup Oil
1 cup Water1 cup Water
You can use any flavor you like.You can use any flavor you like.
You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
I almost always add 1 cup mini chocolate chips to my chocolate cakes.I almost always add 1 cup mini chocolate chips to my chocolate cakes.

Steps

    You can use any flavor you like.You can use any flavor you like.

You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
I almost always add 1 cup mini chocolate chips to my chocolate cakes.
Mix above ingredients (minus the chocolate chips) with beaters
I almost always add 1 cup mini chocolate chips to my chocolate cakes.
Mix with beaters
Pour into greased and floured Bundt cake panPour into greased and floured Bundt cake pan
Bake 350F for 35 to 45 minutes till toothpick comes out cleanBake 350F for 35 to 45 minutes
Cool 15 minutesCool 15 minutes
Turn over onto a plate