Kramer and I had an absolutely fantastic time in Phoenix. It was so good to see our family and friends, and we especially enjoyed spending as much time as possible in my parent’s pool and hot tub! On Friday, we went on a 6-mile hike with my mom, which was a great workout, but it was so hot! I think it reached 100 degrees that day. My mom really went all out and had a great party for us on Saturday afternoon, where we, again, spent a lot of time outside in the pool and just lounging around. My mom made a big lasagna and adorable cupcakes, on top of a lot of other tasty treats. I even got to spend a lot of time with my old friend Tessa! We were sad to leave, but hopefully we can go visit again next year, when it’s still freezing in the city and it’s pool weather in Arizona! My poor dad was away on business during our trip, so we need to make sure that we get to see him soon, too!
I have a lot of friends that are big bourbon and/or whisky fans (my husband included). I’ve already made whisky bread pudding, but when I came across this recipe for “old fashioned” snickerdoodles, I ran home to make them. I’m sure you can guess what makes them “old fashioned” – a good amount of bourbon, bitters, and some orange zest. I was afraid that the bourbon wouldn’t come through, but the bitters helps it shine and let me tell you, these cookies taste exactly like the drink that they are named for. If you don’t like bourbon, then find another cookie, because these are for those of you who love a boozy baked treat (like me)! It’s a great way to switch up the usual snickerdoodle and especially fun to bring to an adult gathering. I’ve already promised to mail some of these to friends who weren’t around to try them in person, so you can guess how popular they were when I made them. Not only do they have a bourbon surprise inside, but they are amazingly soft and chewy; just what you want in a snickerdoodle.