I’ll admit, I’ve been skeptical about the Cheerios claims of cholesterol health.  I mean, if you eat it for breakfast, wouldn’t people be less likely to eat things like pancakes, waffles, bacon, and sausage which could lead to high-cholesterol?

I mean, really.  Are these claims even warranted?

The FDA thinks not.  Cheerios are no longer able to claim cholesterol health benefits.

General Mills has been claiming that a box of Cheerios is like a drug, able to give serious health benefits when in fact…. It’s just cereal.  A good reminder to consumers that everything you read on a package may not be true (isn’t this what I’ve been telling everyone in regards to cosmetics?  Haha!).

Anyway, read more here!

I’m just in the mood for sweets, so I thought I’d share with all of you my recipe for my all-time favorite cookie! (You should probably avoid this recipe if you’re allergic to cinnamon, it is a necessity for a snickerdoodle!)

INGREDIENTS

* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 3/4 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (200 degrees C).
2. In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Personally, I don’t recommend baking cookies at a temperature higher than 350 — you want them to stay soft and not get too crispy!

What’s your favorite cookie/dessert?