ChristineC
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7 months ago - Comment
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AtHomeMom2010 Ok all you baking moms out there...I need help!! I don't bake. I know, I know. What kind of mom am I? Well, I don't really like sweets, so there never seemed to be a reason to bake. For my daughter's 1st birthday, I decided to bake a cake. Of course it was that carrot cake minus any sugar out of the back of one of those The First Years books. Needless to say, my daughter is still not a fan of cake to this day. I can give you the recipe if you are looking for a way to ruin your child's desire for cake for life. :-) Anyway, my problem is that I agreed to join in the neighborhood cookie exchange...and there are prizes for the winners...creativity, tastiest, etc. I like prizes. So, if any of you happen to have THE BEST cookie recipe known to moms, send it my direction. I promise to share my winnings with you...if not in person, in spirit...
www.MothersWorkingTogether.com9 months ago - Comment
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outnumberedmama This isn't exactly a cookie recipe but it is a great holiday dessert recipe!
http://guidetosurvivingmotherhood.blogspot.com/2009/11/easiest-bring-dessert-recipe.html9 months ago - Comment
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kathleen
Soft, chewy deeelicious holiday cookies! Check out the recipe free on my blog.
http://gonnawantseconds.blogspot.com/search/label/cookies
10 months ago - Comment
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outnumberedmama Holiday Cookies are always fun. Every year for Christmas I let my little ones frost and decorate the plate of cookies for Santa - all by themselves. Sure they come out a little strange looking but they take great pride in the task. I think this year we might make a few extra cookies and take them into Daddy's work and maybe over to the neighbors. The most important thing about this concept is to LET THEM DO IT! If you "interfere" too much it will be obvious and lose the preciousness of taking a plate of cookies to Grandma's and your little ones being able to say I did it!
10 months ago - Comment
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Emily
http://www.nytimes.com/2008/12/17/dining/17bake.html?_r=1&em , visions of perfect-edged http://topics.nytimes.com/top/reference/timestopics/subjects/c/cookies/recipes/index.html?inline=nyt-classifier and shapely cakes dance in their heads. But too often, the reality — both for the cookie and the baker — is ragged, fallen, and fraying around the edges.“I’ve cried many times at 2 a.m., when the cookies fall apart after all that work,” said Susan Abbott, a lawyer in Dallas who tries every Christmas to reproduce her mother’s flower-shaped lemon cookies, though she rarely bakes during the rest of the year.“It seems that home bakers don’t always follow instructions precisely,” said Amy Scherber, the owner of Amy’s Bread stores in Manhattan (where she also makes cakes and cookies, including orange butter cookies). “And then it’s so disappointing when things don’t turn out.”The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.Butter is basically an emulsion of water in fat, with some dairy solids that help hold them together. But food scientists, chefs and dairy professionals stress butter’s unique and sensitive nature the way helicopter parents dote on a gifted child.http://www.nytimes.com/2008/12/17/dining/17bake.html?_r=1&em
about 1 year ago - Comment
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Brandie Somewhere I once read a list of all the different butters and breakdown of what was in them, and then what those butters were best used for. I will so try to find it and share it here, because I think it is a good match for this article!
10 months ago
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Becki I have been guilty of not letting butter get to room temperature on its own, and trying to coax it to cream-able temp via the microwave. Not usually a good idea.
10 months ago
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Becki http://cmsimg.detnews.com/apps/pbcsi.dll/bilde?Site=C3&Date=20081217&Category=LIFESTYLE05&ArtNo=812170320&Ref=AR One recipe for a variety of cookies.Kate Lawson / Detroit News Food Writer
With the holidays upon us, busy doesn't begin to describe our lifestyle.
Every year, my intentions to make the season merry and bright have me covered in flour and sweeping sugar crystals off my http://www.detnews.com/apps/pbcs.dll/article?AID=2008812170320# floor.
But this season, I'm planning ahead and making a basic, but sensational, all-in-one cookie dough, thanks to help from Martha Stewart Living's Everyday Food magazine.
Read on for http://www.detnews.com/apps/pbcs.dll/article?AID=2008812170320 !
http://www.detnews.com/apps/pbcs.dll/article?AID=2008812170320//about 1 year ago - Comment
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Brandie Okay, many many times, I make the basic nestle recipe, and buy a ton of different chips and then will make chocolate chips, m&m's, butterscotch, white chocolate, etc, etc. I will think of it as the simpler version of this idea!
10 months ago
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Cooper
http://www.myrecipes.com/recipes/article/0,28747,1677149,00.html 1. Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough. Keep the other half refrigerated. Chilled dough is easier to handle. 2. Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work well if not too dark. Insulated baking sheets require a slightly longer baking time. 3. Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Avoid using tub butter or margarine products labeled as spread, reduced calorie, liquid, or soft-style. These contain less fat than regular butter or margarine and do not give satisfactory results. 4. Use parchment paper to eliminate the need for greasing baking sheets. It also promotes even browning. 5. Bake 1 sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning. 6. To make brownies and bar cookies, line a baking pan with heavy-duty aluminum foil; allow several inches to extend over the sides. Lightly grease the foil. Spread the batter evenly in the pan; bake and cool. Lift from the pan, using edges of the foil. Press down the foil sides; cut cookies into the desired size and shape with a dough scraper (available at kitchen-supply stores). 7. Check cookies for doneness at the minimum baking time. 8. Cool baking sheets between batches before reusing; wipe the surface of each with a paper towel. 9. Place a sheet of wax paper on the counter and sprinkle it with sugar if you're short on cooling racks. Cookies will cool without getting soggy. 10. Cool cookies completely before storing them in airtight containers.
about 1 year ago - Comment
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Becki Originally Posted by Becki in Random Question of the Day
My baking/candy-making plans for the holidays include gingerbread men, sugar cutout cookies, mint sticks, saltine toffee, caramel corn, and possibly some gribee, which are very easy Lebanese shortbread cookies. I plan to give most of it to neighbors and houseguests, because I just don't need it around. Truly, I don't feel much like baking, but feel that I ought to because it's the holidays and I want my kids to remember mom making Christmas cookies. So I'm cutting back on the amount and complexity of the recipes.
about 1 year ago - Comment
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Becki
My SIL told me about these ABC (Already Been Chewed) Gingerbread Man cookie cutters. I think they're hysterical, and they'd be perfect for the cookie recipe below. They're available, among other places, on Amazon.com.
about 1 year ago - Comment
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Brandie ROFL! I love it!!! =)
about 1 year ago
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Becki
Hector Sanchez
Old-Fashioned Gingerbread Men
5 to 5 ½ cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons ground ginger 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 1 large egg, at room temperature 1 cup unsulfured molasses 1 teaspoon vanilla extract
Combine the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. Add the molasses and beat until fluffy, about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semifirm mass. (If it's not firm, add another ¼ to ½ cup flour, but not enough to make it crumbly.) Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week. Preheat oven to 350° F. On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.
Yield: Makes 3 dozen medium gingerbread men NUTRITION PER SERVINGCALORIES 164(29% from fat); FAT 5g (sat 3g); CHOLESTEROL 19mg; CALCIUM 32mg; CARBOHYDRATE 27g; SODIUM 92mg; PROTEIN 2mg; FIBER 1g; IRON 2mg
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1010480/about 1 year ago - Comment
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Becki I've been making this recipe with my kids every year since it came out in the magazine. We use a really small cutter and get about six dozen cookies. Everyone loves these!
about 1 year ago
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Becki
You may already know a recipe like this one from Allrecipes. It's very easy and very addictive, and fun to make with kids.
INGREDIENTS (Nutrition)
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
about 1 year ago - Comment
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Emily Yummmmmm ... we are making these this weekend!!!!
about 1 year ago
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Brandie 20 pages of some of the most delicious sounding cookies ever.I tried to only pick a few to link up here, but I couldn't do it, so I'm just going to send you to the complete listing. Flip through and see all the yummy options that there are.
http://bakingbites.com/category/recipes/cookies/about 1 year ago - Comment
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Brandie To give my cookies their finished look, I rolled the dough in a mixture of raw, http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/ and http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/
sugars, rather than just using plain/raw sugar. Brown or muscovado
sugar alone is not ideal for rolling because of the way it packs down
so easily. They do add some extra flavor compared to other sugars,
however, so just mix them with something a little less sticky to make
things easier.
Spicy, Chewy Molasses Cookies
1/2 cup butter, softened
1 cup sugar
1/4 cup http://bakingbites.com/2008/10/which-molasses-should-i-use/ (not blackstrap)
2 tbsp honey
1 large egg
2 1/3 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp ground black pepper
1/2 teaspoon salt
1/2 cup http://bakingbites.com/2008/05/ginger-people-crystallized-ginger-chips-reviewed/ , diced
sugar, for rolling
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until fluffy. Beat in molasses, http://bakingbites.com/2008/08/how-to-pour-honey-and-other-sticky-things/ and egg until smooth.
In a medium bowl, whisk together flour, baking soda, spices and salt.
Working by hand, or with a mixer on low speed, stir flour mixture into
molasses mixture. Stir in chopped, candied ginger.
Roll dough into 1-inch balls and roll each ball in extra sugar (use
plain sugar, coarse sugar, turbinado sugar, etc.) before placing on
baking sheet.
Bake cookies for 10-12 minutes, until the edges are set but not browned.
Cool for 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes 3 - 3 1/2 dozen cookies
http://bakingbites.com/2008/11/spicy-chewy-molasses-cookies/#more-2598about 1 year ago - Comment
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Brandie One final thing to keep in mind is that these cookies will spread
quite a lot, so be sure to leave plenty of room between them on your
baking sheet. Since they’re so chewy, they don’t really snap apart
after they cool in the same way that “regular” cookies do.
Honeyed Chocolate Chip Cookies
1 cup butter, room temperature
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 large eggs
2 1/4 cups all purpose flour
1/2 tsp baking soda
1 tsp salt
2 cups chocolate chips
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugars until light and
fluffy. Beat in honey and both eggs, adding the eggs in one at a time.
In a medium bowl, whisk together flour, baking soda and salt. Working
by hand or at a low speed, gradually incorporate flour mixture into
honey mixture. Stir in chocolate chips.
Shape cookie dough into 1-inch balls and place onto prepared baking
sheet, leaving about 2 inches between each cookie to allow for the
dough to spread.
Bake for 12-15 minutes, until cookies are golden brown. Cool for 3-4
minutes on the baking sheet, then transfer to a wire rack to cool
completely.
Makes about 4-dozen cookies
Note: If larger cookies are desired, use rounded tablespoonfuls of
dough and extend baking time by a few minutes, also until golden.
http://bakingbites.com/2008/08/honeyed-chocolate-chip-cookies/#more-2273about 1 year ago - Comment
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Brandie Ranger Cookies
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups rolled oats (regular or quick cooking, not instant)
1 1/2 cups rice krispies
1 1/2 cups chocolate chips
3/4 cup shredded coconut
1/2 cup walnuts, chopped
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugars. Beat in eggs one at a time, followed by vanilla extract.
Stir in flour, baking powder, baking soda and salt, either by hand or
with the mixer on low speed. Mix in oats and rice krispies, then stir
in chocolate chips, coconut and walnuts until everything is
well-distributed.
Drop heaping tablespoonfuls onto prepared baking sheet (approx 1 1/2-inch balls).
Bake for 11-13 minutes, until edges are turning golden brown. Cool for
2-3 minutes on baking sheet, then transfer to a wire rack to cool
completely.
Makes about 3 1/2 dozen cookies.Note for Becki - just don't add the nuts, I think everything else is okay for your daughter right?
http://bakingbites.com/2008/11/ranger-cookies/#more-2631about 1 year ago - Comment
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Becki and I'm looking for great, nut-free holiday cookie recipes, since my daughter was diagnosed with severe nut allergies this year. I've got gingerbread men and cut-out sugar cookies, and my aunt's mint-layered brownie recipe, but most of my other favorites have nuts or peanut butter? Anybody out there with some good ideas?
about 1 year ago - Comment
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Becki
I love this recipe from Allrecipes. It's easy and delicious and fun to make with kids, and since the peanuts are optional, I can make it for my family without fear for the health of my nut-allergic daughter. It makes great holiday gifts, too.
INGREDIENTS (Nutrition)
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
DIRECTIONS
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
about 1 year ago - Comment
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Deborah MMMMMM....I love caramel corn. It is the only recipe I have that I cannot share. Caramel corn actually was my grandparent's business for over 30 years. After my grandpa lost his job at G.E in Indiana in 1929, he bought a storefront in Detroit next to a movie theater, figuring people din't have much money but could afford a nickle for a treat. He married my grandma in the morning and they opened the store that afternoon. Isn't that the sweetest? They were the best.
about 1 year ago
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Cooper Originally Posted by Deborah in Deborah's CircleWell, I really have no business in this circle seeing as I am no baker. I would be more comfortable being a butcher or candlestick maker, but anyway here is the NO BAKE Oreo Truffle recipe.
One package of Oreos
One 8 oz slab of cream cheese
One package of semi-sweet chocolate chips
That's it. All the ingredients. What's not to love?
Save eight Oreos, try not to eat them, you'll need them later.
Smash the rest of the Oreos. If you have a food processor, please use it, otherwise put the Oreos in a Ziploc baggie and beat to a pulp.
Add the cream cheese and mix it into a ball. Refridgerate for about 30 minutes. Melt the chocolate in a double boiler or microwave. Roll the Oreo mixure into smallish balls, about the size of a brussel sprout. Dip into the chocolate and set onto waxed paper or paper cup. Remember the eight Oreo that you set aside, crush those to sprinkle on top of the newly dipped truffle. Refrigerate and enjoy. Makes about 40 treats.about 1 year ago - Comment
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Becki I agree. The cookies are never going to come out looking like Martha Stewart's, even if you step in to "help." So, you might as well let the kids have at it, so they can have a great time and a great memory--and not feel like mom thought their work wasn't "good enough."
10 months ago
Brandie I look at it this way - cookies and frosting taste good no matter how they look! So let them go at it, let them have fun and just play around with it =)
10 months ago