teaspoon » Holiday Cookie Swap!

Lisa’s Nainamo Bars {Holiday Cookie Swap}

teaspoonsf — Sat, 22 Dec 2012 16:48:23 +0000

On the morning of my first cookie swap of the season, I was gearing up to make a mere 6 dozen cookies. I quickly realized that I already had an abundance of dessert from my birthday week and needed to get them out of the house, so I got an idea. My friend Lisa gave me her homemade Nainamo bars that were her submission to the holiday cookie swap and I figured since they were part of a virtual cookie swap, why couldn’t they be part of a real life cookie swap? So, I brought them. Normally, this wouldn’t make a difference, yet the hostess of the party asked everyone to talk about their cookies and how they made them. And I lied. I couldn’t possibly tell a group of 20 girls that I, the baking blogger, had not baked the treats that I brought to the cookie swap! It felt like I cheated, but I couldn’t imagine making more cookies when I had cookies that were going to go to waste. Well, I ended up feeling guilty and confessing the truth to the hostess at a later date. She didn’t care, but I couldn’t, just couldn’t, admit to not baking my own cookies at a cookie swap in front of the whole party.

I would highly suggest making this Nainamo bar recipe from Lisa. They are pretty freakin’ delish. She likes to make a new recipe every holiday season to see if they make the cut for her holiday recipe collection. With a yummy mix of flavors and textures, these bars are a keeper!

Nanaimo Bars

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Bottom Layer

1 stick unsalted butter, room temperature

¼ cup white sugar

1/3 cup cocoa powder

1 large egg, lightly beaten

1 tsp vanilla extract

2 cups graham cracker crumbs

1 cup sweetened coconut flakes

½ cup mixed nuts (I used walnuts, pecans, and almonds)

Middle Layer

½ stick butter, room temperature

3 tbsp cream

2 tbsp vanilla pudding powder

½ tsp vanilla extract

2 cups confectioners’ sugar

Top Layer

½ cup semisweet chocolate

1 tbsp butter

Bottom Layer: In a saucepan over low heat, melt butter. Remove from heat and mix in sugar and cocoa powder.

Gradually whisk in the beaten egg then return to low heat and cook until thickened, stirring constantly.

Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture into a buttered 9×9 pan. Cover tightly with plastic wrap and refrigerate for about an hour.

Middle Layer: With an electric mixer, beat the butter until smooth and creamy. Add all the remaining ingredients and beat until smooth. Spread the filling over the bottom layer and refrigerate for about 30 minutes.

Top Layer: In a double boiler, melt the chocolate and butter together. Spread the melted chocolate over the filling and refrigerate until the chocolate has set, about 10 minutes.

Once cooled, cut them into 1 inch squares and serve!

Thanks, Lisa, for the recipe and for the physical cookies to spare me some last minute cookie baking!

Adrienne’s I

teaspoonsf — Thu, 20 Dec 2012 15:06:55 +0000

Adrienne and I were on the same wavelength this year- enough with the cookies, let’s have some brownies! Check out Adrienne’s “I heart NY” patterned white chocolate chip brownies and guest post for this year’s holiday cookie swap!

For the past several years, I have been making, freezing, storing, and sending baked goods to my family members for Christmas. I have two dads, seven siblings, and nine nieces and nephews on my side alone and have a large family on my husband’s side. Who has time to shop?! I barely have time to bake, but I spread it out over several months and take the time to store everything well. Nothing says “Happy Christmas! Have a moldy brownie!” (Though it has happened when I trusted my package in the care of a family member to deliver…)

This year, I was all about brownies. I have made several varieties, though my ‘go-to’ recipe is from “The Joy of Cooking.” I love how it’s made on the stovetop, and I have memorized the recipe because it’s so easy. As long as you have baking chocolate, everything else should be in your stock on a regular basis. And I have made so many varieties of brownies from this recipe, that you can please everyone.

This is a simple variation, where I replaced the nuts with white chocolate morsels. Then I used the rest of the bag to decorate the top. I had been seeing this fabric with graffiti ‘I Heart NY’ writing on it, and was inspired. I am not much of a decorator, so my designs are always non-complex.

First I melt 4 ounces of unsweetened baking chocolate and 8 ounces of butter in a large pot, and then let it cool while doing something else, like prepping the rest of the ingredients, or cutting out snowflakes. It usually takes about a half an hour or so. I tend to use the Ghirardelli chocolate and it comes in a 4-ounce package, 8 ounces of butter is one stick; no measuring required!

Lining the pan with foil will make it easy to lift out the brownies once they have cooled which in turn helps with cutting it into squares, especially the corners. I like to turn the pan over and place the foil over the bottom to get the correct shape, instead of trying to cram the foil into the pan, possibly tearing it.

Once it’s lined, grease it.

Preheat the oven to 350 degrees. Once the chocolate and butter has cooled, stir in 2 cups of sugar and 2 teaspoons of vanilla.

Then add 4 large eggs and stir until combined. Then stir in 1 cup of flour and 1 cup ‘variety’: walnuts, pecans, peanuts, almonds, chocolate chips, crushed oreo cookies, mint chocolate candy, etc. Pretty much anything works.

I love the ease of this recipe; the measurements are foolproof!

Pour brownie mixture into the prepared pan, and bake for 23-28 minutes, though my oven needed 10 minutes more. Once you make these brownies, you’ll know how long your particular oven will need.

Once the brownies were done and cooled, I took a ruler and measured out 1 inch lines across and lightly pressed the edge into the brownie to give myself guide lines to ‘write.’

I melted the rest of the white chocolate morsels and used a sandwich bag with a corner cut off to pipe on the words. Then with a warm knife, cut into bars.

When storing in the freezer, the best thing to do it wrap the entire uncut brownie in plastic wrap. Then wrap it in foil, and place in a freezer proof ziplock bag. I will even suck out all the air in the bag and seal it airtight. When I need to split the brownies up, I do the same thing, just in smaller portions.

Brownies are perfect for freezing, shipping and storing. They look pretty in a gift box, they tend to not fall apart too much in the shipping process and they can be stored in the freezer for awhile. Have fun making a Beautiful Brownie Box, filling it with different brownie types so that everyone can have their favorite.

Thanks Adrienne!

Melissa’s Sugar Cookies {Holiday Cookie Swap}

teaspoonsf — Tue, 18 Dec 2012 16:45:53 +0000

Melissa currently resides in Nuremburg, Germany with her boyfriend, Justin, and she still managed to make some good ‘ole decorated sugar cookies for this years holiday cookie swap! With bakers all the way from New York and Germany– it’s no wonder why virtual cookie swaps are the way to go! And now for Melissa’s sugar cookies…

Justin and I were going to a housewarming party for one of his coworkers, and we decided to bring classic Christmas sugar cookies from Joy of Baking. I mixed the flour, salt, and baking soda together in a small bowl. Then creamed the butter and sugar together and added the eggs and vanilla (note the vodka bottle- it’s homemade vanilla!).

After that, I added the flour mixture and beat everything until the dough came together. I divided the dough in half and put in the fridge.

We rolled out the dough and starting cutting out cookies with our eclectic bunch of cookie cutters!

I baked the cookies for about 8 minutes at 350 degrees.

I made royal icing, but pasteurized the egg whites because I was serving them to other people and didn’t want to have to worry about salmonella. I boiled the eggs in water just until there were bubbles on the bottom of the pan, then let them sit in the hot water for a couple of minutes. Check out the tutorial I used here. I then used my hand mixer to beat the egg whites with some lemon juice, then slowly added the powdered sugar.

Then came the fun part!

Unfortunately, Germany does not have a ton of fun sprinkles and decorations. I just got multi-colored nonpareilles and red and green food coloring, but Justin was still able to make a hippo in a santa suit!

And the cookies were a big hit at the party.

Thanks Melissa and Justin!

Tri-Level Brownies and a Stella & Dot Giveaway! {Holiday Cookie Swap}

teaspoonsf — Mon, 17 Dec 2012 17:05:21 +0000

Cookies, cookies, and more cookies. This week has been ridiculously sweet. Two cookie exchanges in a 48 hour period have filled my fridge with way too many tempting treats for one woman to handle. This year I opted out of making cookies and decided to bake my mom’s favorite brownies. Even though the brownies aren’t particularly holiday-esque, she would only make them at Christmas time. I always wondered why this was the case and I finally figured out why…because they are dangerous. Very dangerous. I literally cannot. stop. eating. them. You are officially warned.

Besides this lovely little recipe I am about to share with you, we also have our very first giveaway to kick off a week full of holiday cookie swapping! My friend Monica has donated this awesome necklace from her Stella & Dot store.

You can win yourself a little Christmas present by just commenting below! Do any or all of the following to get up to four entries:

Tell us what piece of S&D jewelry is on your wishlist this year by checking out Monica’s store and commenting below.
Like teaspoon on facebook and let me know you did so in the comment section.
Follow @teaspoonsf on twitter and let me know in the comment section.
Follow teaspoonsf’s Pinterest boards and let me know in the comment section.

Enter to win by Friday, December 21^st and winners will be announced next week!

And now for some sinful brownies…

Tri-Level Brownies

Recipe from Better Homes and Gardens Homemade Cookies Cook Book

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Oatmeal Crust

1 cup quick-cooking rolled oats
½ cup all purpose flour
½ cup packed brown sugar
¼ teaspoon baking soda
6 tablespoons butter, melted

Brownie Layer

¾ cup granulated sugar
¼ cup butter, melted
1 one-ounce square unsweetened chocolate, melted
1 egg
2/3 cup all purpose flour
¼ teaspoon baking powder
¼ salt
¼ cup milk
½ teaspoon vanilla
Add chopped walnuts if you want them but I prefer without

Frosting

1 one-ounce unsweetened chocolate
2 tablespoons butter
1 ½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons hot water

Preheat the oven to 350 degrees. Stir together the first 4 dry ingredients. Mix in the melted butter and pat the mixture into an 11x 7 ½ inch pan. A 9×9 pan also works well. Bake for 10 minutes, or until golden brown. Remove from oven and let cool.

For the brownie, combine the melted butter, melted chocolate, and granulated sugar in a medium bowl. Add the egg. In a separate bowl, stir together the flour, baking powder, salt. Alternately add the flour mixture and the milk into the chocolate mixture. Mix until everything is fully incorporated.

Pour the batter over the oatmeal crust. Bake for 25 minutes, or until when stuck with a toothpick, the toothpick comes out clean.

For the frosting, melt the unsweetened chocolate and butter together in a small saucepan over low heat. Remove from heat and stir in the powdered sugar and vanilla. Blend in the hot water, 1 tablespoon at a time. Add more as needed to make the frosting an almost pourable consistency. Frost the brownies and cut into 1 inch squares!

Yields 2 dozen bite-size brownies. If you need to make a bigger batch for say, a cookie exchange, times the recipe by 1.5 and bake it in a 9×13 pan.

Now go have a brownie and enter to win yourself some new silver for your neck!

Luca is at it Again! {Holiday Cookie Swap}

teaspoonsf — Wed, 12 Dec 2012 17:09:18 +0000

Mr. Luca had so much fun baking cookies last year that he was practically begging me to guest post again this year. He’s been practicing all year in his test kitchen and he has come up with quite a treat to start off this year’s virtual cookie swap!

Rice Krispies Treat Christmas Tree

3 tbsp butter

4 cups of mini marshmallows

6 cups of rice krispy cereal

Hello! My name is Luca, although some of you might think it’s “Uca.” I’m also not plugging any Kellogg’s products though my parents would certainly welcome anything to offset the looming private school tuition.

Today, I’m putting together something called Rice Krispies Treat Christmas Tree. It begins, as all things savoureux and sacré, with a big chunk of butter. But if you want to be all technical about it then let’s just say something like 3 tablespoons.

Next, we throw in as much marshmallows as your heart desires. As it turns out, marshmallow means desires of the heart in French. It’s true! I found that out on the internet. Again, if you want to get all precise then go ahead and use 4 cups of the mini variety. It’s all just sugar and the big variety just means more sugar, which is probably not a good idea.

Then, you reduce the whole thing into an emulsified concoction with the consistency of a very sticky glob of Joël Robuchon’s purée de pommes de terre. If it’s more like good old American mashed potatoes then I’m afraid you’ll have to start over.

After that, we add the secret namesake ingredient. There is only about 6 cups left in my cereal box so I’m going to go with that. You probably can’t go wrong with half a dozen.

Now, we mix it all up. How long? Try doing it with your right hand until it tires and then switching over to your left hand until it tires. Then, you know you’re done. What about if you happen to have really strong hands? I don’t know. I have two-year-old hands.

After everything is fully mixed, transfer just the right amount to a mold, something like, say, a Christmas tree. In the best of all worlds, the mixture would drip nicely into the mold. This isn’t the best of all worlds so things are going to get sticky. In the best of all worlds, a kid my age probably shouldn’t be allowed to handle knives.

To spice things up a bit, let’s add colors! A Monet fetches millions because it has like a million colors. Actually, there’s more to it than that but let’s not get all art history major about it, d’accord? Go with something like M&Ms because the color dyes are pleasing to the discerning eyes.

If we were on Top Chef, this is when they would scream, “utensils down, hands up!” But we’re not on some silly cooking contest so it must only mean Mom’s caught me snacking on the M&Ms.

Oh, I almost forgot. M&Ms are round so they will just fall off your round Christmas tree. You need to use something sticky to hold them in place. You could go with old, boring frosting but some of Joël Robuchon’s purée de pommes de terre would also do the trick.

Et, voilà! Our edible pièce de résistance. Monet probably couldn’t get it to look much better and have you ever heard of anyone eating his Nymphéas? Go ahead, take a big bite. You know you can’t resist.

Lest you think it’s all play and no work in our East Harlem test kitchen, someone has to clean up all of the rice krispies that fell onto the floor. “Mom,” I said, “ shouldn’t I get like immunity for making that Rice Krispies Treat Christmas Tree or something?”

Peppermint Hot Chocolate Cookies {Holiday Cookie Swap}

teaspoonsf — Fri, 23 Dec 2011 19:17:45 +0000

All of these “virtual” cookies have been making me hungry. I just so happen to get invited to a real life cookie exchange at my friend’s apartment and it was time to dig in to an absurd amount of holiday cookies. I wore my leggings for the overindulgent occasion and was thankful that I did. There were so many cookies to try, and more for seconds, and even some leftover to take home. As much fun as the virtual cookie exchange was, there is nothing like getting together with girlfriends, chit chatting over wine and cookies, and watching the latest and greatest youtube videos. Oh the wonders of being a girly girl.

I’ve been in the mood to test out new cookies this year, and I found these hot chocolate cookies that piqued my interest. I decided since I love peppermint hot chocolate so much, I would turn them into peppermint hot chocolate cookies with some Ghirardelli peppermint bark and crushed candy canes. They were a little on the time consuming side, but totally worth it. I think these are my favorite cookies that I have made in a long while and they are most definitely going to be made again next year. Or next month. I guess I should stock up on peppermint bark for the off season.

Peppermint Hot Chocolate Cookies

*Recipe adapted from Pib & Ebby’s Hot Cocoa Cookies

Preheat oven to 325 degrees.

Ingredients needed:

1 stick (4 ounces) unsalted butter
12 oz. semisweet chocolate chips
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Large marshmallows
Peppermint chocolate bars (Ghirardelli)

Melt the following together in a medium saucepan:

1 stick (4 ounces) unsalted butter
12 oz. semisweet chocolate chips

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

With your mixer, beat the sugar mixture together for about 2 minutes on low speed:

1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

Combine the following in a small bowl:

1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Slowly add the cooled chocolate mixture to the sugar mixture, followed by half of the flour mixture, then add the rest of the flour mixture until everything is blended.

I made the dough ahead of time and refrigerated it for 3 days before baking (simply because I was busy), but definitely refrigerate for at least an hour. When it is time to bake, roll them into about 1-1 1/2 inch balls and place them on the cookie sheet.

Bake them for about 12 minutes, or until they have started to crackle. Take them out and put a square of peppermint bark on top of the cookie.

Then top that with a half of a marshmallow.

Add some crushed candy cane sprinkles, and stick them back into the oven for about 5 more minutes.

And there you have ‘em! Peppermint hot chocolate cookies.

Move over Starbucks, I got a cookie that is gonna replace your drink!

The cookie swappin’ bunch:

Look at this array of cookies!

Some of the recipes from the swap:

Peanut Butter Blossoms

Macaroons

Salted Cornmeal Sugar Cookies

Dough Balls

Mexican Hot Chocolate Chippers

Orange Ricotta Cookies

Salted Mudslide Cookies

Crispy Salted White Chocolate Oatmeal Cookies

I might need a year off before I consume that many cookies again, but I will be ready come December 2012.

Chai Almond Cookies {Holiday Cookie Swap}

teaspoonsf — Fri, 23 Dec 2011 00:38:53 +0000

Like I said before, Snicklebiscut is a Christmas cookie baking machine, and decided to do another guest post for the Holiday Cookie Swap!

As teaspoonsf and I have gotten to know each other throughout the years, we have found that we have many things in common, much of what is discussed in her blog: baking, scrapbooking/crafts and tea. Once I found this recipe, it reminded me so much of her that I had to make them. It’s chai tea in a cookie! It is perfect for the holidays and the chai almond flavoring is different and exotic for the assortment of cookies on your platters. It is like a snow-covered bit of joy.

Chai-Spiced Almond Celebration Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
3/4 cup finely chopped toasted almonds
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup powdered sugar

Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.

Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart.

Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack.

Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes. Roll in sugar again.

Personal observations: I couldn’t find cardamom in my neighborhood, so I substituted the same amount of ground ginger. Once the dough was mixed, I shaped leveled tablespoons of dough, making them flat on the bottom. I found the dough was rather crumbly, but when pressed into the rounded tablespoon they held their shape. I also ended up baking them for 16 minutes, sometimes a minute or two longer than that. The recipe does truly make 4 dozen. I made the dough ahead of time, and then froze it. Once I was ready to bake, I thawed the dough out in the refrigerator for 24 hours, and then on the countertop for an hour or so before baking. The dough seemed to withstand the freezer and the finished cookie taste wasn’t affected by it.

Thanks Adrienne! Can’t wait to try all of these on vacation soon:)

Luca Villa’s Sugar Cookies {Holiday Cookie Swap}

teaspoonsf — Thu, 22 Dec 2011 06:00:11 +0000

My boyfriend’s nephew, Luca, was kind enough to show us how even a 1 year old can make holiday sugar cookies. He is pretty talented and you can follow more of his adventures on his very own blog.

To make delicious cookies you need a good baking tray. Make sure it can stand up to an overactive child.

I don’t know where this stuff came from but it goes on the tray like this.

This may look random but if you connect the dots it’s actually the map of France.

No self respecting chef would hang around while the cookies bake. He would go grab an espresso during that time.

Always nice to know that the frosting is fresh. (Even the stuff from a can can appear fresh until you taste it with your discriminating tongue.)

Once I learned how to use a spoon, spreading the frosting on the cookies is a breeze.

To top it off, add a little dash of peppermint sprinkles for a festive treat. (If you’re in the 1% then you’ll want to substitute with truffle sprinkles.)

Et voila! Even a baby can bake cookies. Enjoy!

Thanks Luca Villa! I have to say, you must be the youngest, most tongue- in-cheek 1 year old I know.

Holiday Tree Brownies {Holiday Cookie Swap}

teaspoonsf — Wed, 21 Dec 2011 05:07:45 +0000

My dad’s girlfriend, Diana, made brownie trees with her grandchildren and she has shared her pictures and recipe with us for the Holiday Cookie Swap. The pictures tell the whole story of how much fun they had!

Holiday Tree Brownies

*Betty Crocker Recipe

INGREDIENTS:

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix (Water, vegetable oil and egg called for on brownie mix box)

Betty Crocker® Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits

Betty Crocker Green Cookie Icing

Miniature candy canes (2 inch), unwrapped

Heat oven to 350°F (325°F for dark or nonstick pan).

Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening.

Make and bake brownie mix as directed on box.

Cool completely, about 1 1/2 hours. Remove brownie from pan by lifting foil; peel foil away. To cut brownie
into triangles, cut into 3 rows. Cut each row into 5 triangle. Save smaller pieces for snacking.

Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

Hannah got really into the decorating.

Emma, on the other hand, was more interested in eating the frosting.

Grandma, daughters, granddaughters, and grandson all got to make their own holiday brownie tree.

Can I eat it now?

Thanks Diana! And thank all your holiday helpers too!

Texas Tea Cakes {Holiday Cookie Swap}

teaspoonsf — Mon, 19 Dec 2011 16:08:21 +0000

This is a guest post from my cousin, Ali, with her famous buttermilk sugar cookies. I luckily got to enjoy them every Christmas when we lived together, but I missed them this year!

Here they are; my favorite buttery thick rolled Christmas cut out cookies with a signature nutmeg spice. Mom Sapp, one of my Texan great grandmas used to roll these these cookies out thickly, and bake them on floured cookie sheets doused with sugar on top. They are fun for group cookie baking with children, providing multiple opportunities to help from mixing to cookie cutting and decorating.

Texas Tea Cakes

Cream 1 cup butter with 3 cups of sugar and 3 room temp eggs

In a small bowl, combine 1 cup buttermilk with 1 tsp baking soda

In a large mixing bowl combine 1 cup flour, 1 tsp baking powder, 1 tsp nutmeg ( I double this), 2 tsp vanilla

Gradually add flour mixture to butter, alternating with buttermilk mixture. Add approximately 7 additional cups of flour until dough is thick enough to “roll good,” then cut with your favorite metal/hollow cookie cutters. Cookie molds are not so forgiving with this dough, good ole fashion open cookie cutters are best. Bake at 350 until they rise and bounce back from a dough-boy style poke!

I love to sprinkle and decorate with red hots and colored sugar before baking. Sage and Azure managed to polish off an entire tub of green sugar on one batch of dough! We have some pretty sweet Christmas Tree cookies to share For cookie decorating fun, apply Joy of Cooking’s Royal Icing to cooled cookies and add festive small candies too! This hard drying frosting is an awesome way to provide back drop color that will glue your cute little candies in place. You can also and prepare a thicker consistency Royal Icing to pipe or paint with a tooth-pick for festive detailed decorating. I found a video that demonstrates how to make and apply Royal Icing of course, you can find Joy of Cooking on Google Books too!

Yum, we made these on Sunday and I have them hiding in a tin. They keep well in cookie tins, with wax paper.

Thanks Ali!