Friday, November 30, 2018
2018 Cookie Exchange - On Hold
Hi! Just in case you come to the blog looking for details about this year's event, I wanted to put it out there that Anne and I are taking a break from the cookie exchange this year. We know some of you may be just as sad as we are about not having this wonderful event in 2018. We are sorry! We hope that you will still be baking cookies and sharing them with someone else to bring a smile to their face. I certainly plan to! I hope you all have a very Merry Christmas!
Monday, January 15, 2018
2017 Cookie Exchange Photos
Thank you all, once again, for a lovely party and delicious cookies! If you haven't already, please send me your recipes.
It may be a little tight, but it's great being close to everyone and being able to chat with both new friends and old friends!
When there aren't enough chairs to go around, you find a way! Del found a sturdy kitchen stool (one I have been known to use as a chair myself!).
Even the teenagers had fun. And it looks like we demolished our buffet of delicious eats!
Two tables necessary for the many cookies!
A lovely group of women! Thanks for coming, everyone!
I love using my big red "Cookies" platter for this event each year and filling up with so many varieties of cookies.
Cataloging the cookies and getting ready to upload recipes to the blog!
Monday, December 18, 2017
Caramelized Sweet Potato and Kale Fried Wild Rice
3/4 cup wild rice blend plus chicken broth to cook it in
1 Tablespoon butter
1 1/2 cups 1/2" cubed sweet potato (about 1 medium-sized sweet potato)
2 teaspoons brown sugar
4 cups packed chopped curly kale (about 1/2 bunch)
1/4 cup roasted and salted pepitas
For the Maple-Dijon Vinaigrette:
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon maple syrup
1 teaspoon Dijon mustard
2 cloves garlic, microplaned or finely minced
salt and pepper
1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
3. Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Notes: To easily strip the kale from the stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.)
Source: iowagirleats.com
Submitted by Stacie O.
1 Tablespoon butter
1 1/2 cups 1/2" cubed sweet potato (about 1 medium-sized sweet potato)
2 teaspoons brown sugar
4 cups packed chopped curly kale (about 1/2 bunch)
1/4 cup roasted and salted pepitas
For the Maple-Dijon Vinaigrette:
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon maple syrup
1 teaspoon Dijon mustard
2 cloves garlic, microplaned or finely minced
salt and pepper
1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
3. Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.
Notes: To easily strip the kale from the stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.)
Source: iowagirleats.com
Submitted by Stacie O.
Chocolate Peanut Butter Stacks
1 package Ritz crackers
1/2 cup creamy peanut butter
1/2 cup marshmallow fluff
1 (12 ounces) bag chocolate chips
Assorted sprinkles for topping
Submitted by MISS Grace
1/2 cup creamy peanut butter
1/2 cup marshmallow fluff
1 (12 ounces) bag chocolate chips
Assorted sprinkles for topping
Mix peanut butter and marshmallow fluff together til well mixed. Set
aside.
Place a sheet of parchment paper on large cookie sheet. Place 36 Ritz
crackers on this sheet. Take a small amount of the peanut and fluff mix and put
on top of a cracker. Immediately place another cracker from box on top to make a
sandwich style. Press gently. You want to.put enough to taste good and yo.makd
the sandwich. If you put too much it comes out the sides and makes dipping in
chocolate messy.
Finish all crackers to make sandwiches. In a double boiler melt the chocolate and add a very large tablespoon of Crisco. This things the chocolate to.make it easier to dip the cracker sandwiches. Use 2 forks and lower the sandwich into the thinned chocolate and tap on.pan for excess to drip off. Place on the parchment paper and immediately decorate with sprinkles to set. When all sandwiches are finished place tray in fridge to set for 3 hours. Place in airtight containers with wax paper between layers. 1 week on counter top or 1 month in fridge or 3 months in freezer. Take out 30 minutes before serving.
You can also microwave the chocolate at 15 second intervals stirring after each 15 seconds till melted. The double boiler is best as it keeps the chocolate melted nicely. This recipe makes 3 dozen.
Finish all crackers to make sandwiches. In a double boiler melt the chocolate and add a very large tablespoon of Crisco. This things the chocolate to.make it easier to dip the cracker sandwiches. Use 2 forks and lower the sandwich into the thinned chocolate and tap on.pan for excess to drip off. Place on the parchment paper and immediately decorate with sprinkles to set. When all sandwiches are finished place tray in fridge to set for 3 hours. Place in airtight containers with wax paper between layers. 1 week on counter top or 1 month in fridge or 3 months in freezer. Take out 30 minutes before serving.
You can also microwave the chocolate at 15 second intervals stirring after each 15 seconds till melted. The double boiler is best as it keeps the chocolate melted nicely. This recipe makes 3 dozen.
Submitted by MISS Grace
Friday, December 15, 2017
Chocolate Dipped Toffee Pecan Shortbread Cookies
2 cups (284g) all-purpose flour*
1/4 teaspoon salt
1 cup (226g) unsalted butter, cold and diced into small cubes
2/3 cup (86g) powdered sugar
1 1/2 teaspoons vanilla extract
3/4 cup toffee bits
1/2 cup (60g) finely chopped pecans, plus more for garnish**
9 ounces chopped good quality milk chocolate or dark chocolate, broken into pieces or chopped***
In a mixing bowl whisk together flour and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and powdered sugar, while stopping to scrape down bowl frequently, until mixture is smooth and creamy. Mix in vanilla extract then with mixer set on low speed slowly add in flour mixture and mix until nearly combined (it will be dry and crumbly at first but it will start to come together). Add in toffee bits and pecans and mix until combined (you may need to fold in those at the bottom of the bowl with a spatula). Divide dough into 2 equal portions. Shape each portion into an even 6 1/2-inch log (that is about 1 3/4-inches round) on a lightly floured surface compressing dough rather tightly together so there aren't holes in the center of the log and cookies hold together well when sliced. Wrap each portion in a separate sheet of plastic wrap. Chill dough 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling dough.
Remove one log of dough from refrigerator. Cut into slices slightly under 1/2-inch thick. Transfer to a baking sheet lined with parchment paper spacing them 2-inches apart. Bake in preheated oven until just barely golden brown on edges, about 12 - 16 minutes. Let cookies cool 5 minutes on baking sheet then transfer to a wire rack to cool completely. Repeat process with remaining chilled dough, adding the sliced dough to a cool baking sheet (a warm baking sheet will make them spread more).
For the chocolate coating:
Line two baking sheets with parchment paper. Add chocolate to a medium microwave safe bowl. Heat in microwave in 20 second intervals on 50% power stirring between intervals until melted and smooth. Dip half of each cookie into chocolate, shake to let excess run off. Transfer to parchment paper. Sprinkle each cookie with a little bit of toffee bits and pecans. Let chocolate set at room temperature or in refrigerator to set quicker. Store in an airtight container at room temperature.
*To measure scoop flour from container and level with a butter knife, rather than spooning into cup and measuring. Be careful not to pack into cup when measuring though. For best results just use a kitchen scale, I always use a scale now when I bake and I highly recommend them.
**I like to use Fishers pecan cookie pieces, they are just tiny pecan pieces - no chopping is required and they are all about the same size.
***Note that since the chocolate isn't tempered it may bloom and become lightly streaky or spotty in place. If you want to avoid this you can temper the chocolate or use good quality chocolate melts.
Yield: About 28 cookies
Source: www.cookieclassy.com
Submitted by Jen M.
1/4 teaspoon salt
1 cup (226g) unsalted butter, cold and diced into small cubes
2/3 cup (86g) powdered sugar
1 1/2 teaspoons vanilla extract
3/4 cup toffee bits
1/2 cup (60g) finely chopped pecans, plus more for garnish**
9 ounces chopped good quality milk chocolate or dark chocolate, broken into pieces or chopped***
In a mixing bowl whisk together flour and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and powdered sugar, while stopping to scrape down bowl frequently, until mixture is smooth and creamy. Mix in vanilla extract then with mixer set on low speed slowly add in flour mixture and mix until nearly combined (it will be dry and crumbly at first but it will start to come together). Add in toffee bits and pecans and mix until combined (you may need to fold in those at the bottom of the bowl with a spatula). Divide dough into 2 equal portions. Shape each portion into an even 6 1/2-inch log (that is about 1 3/4-inches round) on a lightly floured surface compressing dough rather tightly together so there aren't holes in the center of the log and cookies hold together well when sliced. Wrap each portion in a separate sheet of plastic wrap. Chill dough 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling dough.
Remove one log of dough from refrigerator. Cut into slices slightly under 1/2-inch thick. Transfer to a baking sheet lined with parchment paper spacing them 2-inches apart. Bake in preheated oven until just barely golden brown on edges, about 12 - 16 minutes. Let cookies cool 5 minutes on baking sheet then transfer to a wire rack to cool completely. Repeat process with remaining chilled dough, adding the sliced dough to a cool baking sheet (a warm baking sheet will make them spread more).
For the chocolate coating:
Line two baking sheets with parchment paper. Add chocolate to a medium microwave safe bowl. Heat in microwave in 20 second intervals on 50% power stirring between intervals until melted and smooth. Dip half of each cookie into chocolate, shake to let excess run off. Transfer to parchment paper. Sprinkle each cookie with a little bit of toffee bits and pecans. Let chocolate set at room temperature or in refrigerator to set quicker. Store in an airtight container at room temperature.
*To measure scoop flour from container and level with a butter knife, rather than spooning into cup and measuring. Be careful not to pack into cup when measuring though. For best results just use a kitchen scale, I always use a scale now when I bake and I highly recommend them.
**I like to use Fishers pecan cookie pieces, they are just tiny pecan pieces - no chopping is required and they are all about the same size.
***Note that since the chocolate isn't tempered it may bloom and become lightly streaky or spotty in place. If you want to avoid this you can temper the chocolate or use good quality chocolate melts.
Yield: About 28 cookies
Source: www.cookieclassy.com
Submitted by Jen M.
Extra-Chocolatey Brownie Cookies
2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 package (11 ounces) semisweet chocolate chunks
2 cups coarsely chopped walnuts or pecans
1. Preheat oven to 350 F. Whisk flour, cocoa, baking soda and salt in medium bowl until well blended.
2. Beat butter in large bowl with electric mixer at medium speed 1 minute or until light and fluffy. Add brown sugar and granulated sugar; beat 2 minutes or until fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat at low speed until blended. Stir in chocolate chunks and walnuts.
3. Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets; flatten slightly.
4. Bake 8 to 10 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 4 days.
Submitted by Rebecca W.
1/2 cup unsweetened Dutch process cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 package (11 ounces) semisweet chocolate chunks
2 cups coarsely chopped walnuts or pecans
1. Preheat oven to 350 F. Whisk flour, cocoa, baking soda and salt in medium bowl until well blended.
2. Beat butter in large bowl with electric mixer at medium speed 1 minute or until light and fluffy. Add brown sugar and granulated sugar; beat 2 minutes or until fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat at low speed until blended. Stir in chocolate chunks and walnuts.
3. Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets; flatten slightly.
4. Bake 8 to 10 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 4 days.
Submitted by Rebecca W.
"North End" Italian Cookies
4 cups flour, sifted
4 teaspoons baking powder
5 teaspoons unsweetened cocoa powder
1 teaspoon ground cloves
1/2 teaspoon cinnamon
3 eggs, well beaten
1 cup milk
3/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon oil of orange or orange extract
1 teaspoon vanilla extract
1 cup coarsely crushed walnuts
1/4 cup miniature chocolate chips
1/2 cup maraschino cherries in jar, drained and chopped
(optional)
1. In a large bowl, combine sifted flour, baking powder, unsweetened cocoa, cloves, and cinnamon. Mix well.
2. In a separate bowl, add beaten eggs, milk, oil, white and brown sugars, orange oil, and vanilla. Mix well.
3. Add egg mixture to flour mixture and mix thoroughly. Dough will be fairly thick and sticky.
4. Add crushed nuts and chocolate chips. If desired, add drained, chopped cherries.
5. Turn dough onto a floured board and knead until you can handle well, using more flour if needed.
6. Wet hands with oil or dust with flour. Break off pieces of dough and roll into size of large walnuts.
7. Place on a greased cookie sheet, 1 inch apart, and bake for 15-20 minutes in a preheated 350 degree Fahrenheit oven. Let cool.
8. Spread frosting on cooled cookies and place on waxed paper to dry
1. In a large bowl, combine sifted flour, baking powder, unsweetened cocoa, cloves, and cinnamon. Mix well.
2. In a separate bowl, add beaten eggs, milk, oil, white and brown sugars, orange oil, and vanilla. Mix well.
3. Add egg mixture to flour mixture and mix thoroughly. Dough will be fairly thick and sticky.
4. Add crushed nuts and chocolate chips. If desired, add drained, chopped cherries.
5. Turn dough onto a floured board and knead until you can handle well, using more flour if needed.
6. Wet hands with oil or dust with flour. Break off pieces of dough and roll into size of large walnuts.
7. Place on a greased cookie sheet, 1 inch apart, and bake for 15-20 minutes in a preheated 350 degree Fahrenheit oven. Let cool.
8. Spread frosting on cooled cookies and place on waxed paper to dry
Frosting Recipe:
2 Tablespoons melted butter
2 cups confectioners' sugar
1 heaping Tablespoon unsweetened cocoa powder
1/2 teaspoon oil of orange or orange flavoring
1 teaspoon vanilla extract
2 Tablespoon milk or black coffee
Mix ingredients will until smooth enough to spread. If mixture is too dry, add more milk or black
coffee. If too soft, add more sugar.
Italian Toto Cookies from the North End Italian Cookbook
Submitted by Christina B.
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