I'm so happy to have you here with me sharing the delicious journey I have chosen! I am Carrie, a mom on a mission to find bliss in the kitchen. At least, as long as my kids allow me to. More of a baker than a cook, you'll find I love experimenting--baking is sort of like a mad scientist experiment, anyway, isn't it? It doesn't always turn out the way I plan, but that's part of the fun. ;)
Everyone needs a magical dessert that comes together in no time yet wows the recipients. Something she can put together in a half-asleep state and know that it will come out alright. The answer to last-minutes notifications of school parties and late night cravings. These Snickerdoodle Blondies are the answer to your prayers.
I love the flavor of snickerdoodles, but don’t always feel like dishing out dough half the night. With Snickerdoodle Blondies, you get the same great taste with far less effort. And, depending on how you cut them, they can serve anywhere from 12 to 24. Not bad for less than a half-hour’s work!
This variation is a little more cakey than “fudgy” (at least, consistency-wise when comparing to brownies), but that also gives them staying power. 3 days after I baked them, they tasted even better than the first day. That’s a rare gem right there! Perfect for parties and potlucks, you can bake ahead and not have to worry about any frantic preparations in the hours preceding your event. They’ll taste just fine a day or two later. No worries!
Christmas time is cookie time in my family. Not only is it a tradition to gather in my mom’s kitchen and bake together, but we do it with a purpose–to share those treats with our extended family on Christmas Day. My sister and I have been doing this for nearly 20 years now and I don’t see an end in sight.
Cookies are a wonderful way to show you care. You put your heart and soul in the baking of them and offer it to your loved ones, a token of your affection for them. Nothing says I love you quite like homemade cookies. They are an essential holiday gift.
Traditionally we bake a dozen or more varieties and assemble trays from our combined efforts, a cornucopia of the best the season has to offer. Candies are sprinkled over the cookies before packaging up and shipping out to the various family parties for all to enjoy. I love this time of year.
The Molasses Cookies I’m sharing with you today are a variation of the very same molasses cookies I’ve been baking with my little sister since I was a teenager. We usually roll them out and make cut out cookies, but I have less and less patience for that the older I get. With my method, you still get the wonderful spicy flavor with a lot less effort. Sandwiching a layer of Kahlúa Buttercream between these already awesome cookies makes for an unbeatable treat. Everyone will rejoice when you share these cookies!
To pack an even bigger punch, add a bottle of Kahlúa Coffee Liqueur to your cookie tray as a hostess gift. You’ll surely be asked back again and again after such generosity! And if your host needs any suggestions on what to use that bottle for, kindly offer her a Toasted Almond. One of my most favorite drinks of all, evoking childhood days spent chasing the ice cream truck for the frozen treat of the same name. Forget cookies and milk–give me cookies and Toasted Almond any day!
Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy, 3-4 minutes.
Beat in the molasses.
Scrape the sides and beat in the egg; it may take a few minutes for it to not look curdled.
Scrape the sides and add the ginger paste, ground cinnamon, ground cloves, salt, baking soda, and flour.
Start the mixer on low and gradually move up to medium speed, beating until just incorporated.
Place the organic sugar in a small bowl or ramekin.
Portion out the dough with a #60 cookie scoop, rolling each ball in the sugar before placing on the baking sheets. Dough will be quite sticky and will need some room to spread; I placed 8 dough balls per sheet for baking.
Bake for 8 minutes, or until the edges are dry and just starting to brown.
Leave on baking sheet for 2 minutes before transferring to wire racks to cool.
Spread some Kahlúa buttercream on the bottom of one cookie, place the bottom of another over that, and make a cookie sandwich.
The days are getting shorter, the darkness much longer, and the nip in the air is hard to ignore. Winter is nearly here. And while my family lives for the winter–my husband and kids have a passion for skiing that eclipses everything else this time of year–I’m not quite ready to give over fully to it yet. I’m grasping at straws here, holding on to anything that reminds me of the sunshine I am sorely missing.
Coconut Lime Sugar Cookies embody the spirit of a season long past, a whisper of hope for what’s to come… We can make it. We can get through this. And our patience will be rewarded; our bodies will be kissed by the sun again. Someday.
It was my intention to turn these into a sort of margarita-in-a-cookie, but the tequila and orange liqueur flavors didn’t come through as strongly as I had hoped. Regardless, the flavors meld well with the rest, creating a cookie with a crispy exterior, chewy interior, combining into something really quite addictive. I’d say they’d last 3-4 days at room temperature, but I’m not sure they’d last that long anyway. You won’t be able to put them down. Maybe you should freeze some to ration throughout the winter. Breadcrumbs leading to warmer days ahead.
Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed cookie sheets with parchment paper and set aside.
Spread the coconut in an even layer on a baking sheet and toast it as the oven preheats, tossing frequently and watching carefully to ensure it does not burn (it can happen quickly!). Transfer to a clean bowl and set aside.
In a large mixing bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (3-4 minutes).
Beat in the egg until fully incorporated.
Add the orange liqueur, tequila, lime zest, and lime juice and mix until incorporated.
Gradually mix in the flour mixture, beating until just combined. Remove from stand mixer.
Portion out dough with a #60 cookie scoop, rolling balls in sugar before placing on the cookie sheet. Give them plenty of room, as they will spread a bit.
Bake for 9-11 minutes, or until just starting to lightly brown.
Leave on cookie sheet for 2 minutes before transferring to wire racks to cool completely.
With Christmas only a few weeks away, we decided to try our hands at making candy canes this month for First on the First–a terrifying challenge, at least to me. Any time you’re handling burning hot lava and trying to fashion it into something edible, I get nervous. And let’s not forget, I wasn’t exactly lucky the last time we tried candy-making.
Searching the internet, you’ll find a lot of articles on how big companies make their candy canes, but not many from the home cook’s perspective. It could be that this is an exercise in insanity–the yield isn’t particularly high compared to the perceived work involved. Or it could just be that, with candy canes being so inexpensive, few people feel it’s worth attempting them. It’s not like you’re saving a whole lot of money here–in fact, you’re probably spending more by making them yourself. Regardless, there’s a certain satisfaction from presenting a project from your own kitchen that can’t be beat. So we marched on, timid but hopeful.
It’s important to note that this is not really a project to be shared with younger children. Candy-making, in general, involves precise (scalding hot) temperatures and quick movements. Let the kids help you with the sugar cookies and leave the candy canes to the adults. The kids will be more than happy to assist in eating them once they’re completed.
I’m not a fan of corn syrup, given the likelihood that it is genetically modified and I’m still not sure how I feel about ingesting such things. But many candies are extremely difficult, if not impossible, to make with substitutes. They’ll crystallize, the texture will be all wrong, and you’ll just end up angry and frustrated. This is a once a year thing; I can accept it. (You’d be eating it in commercial candy canes, anyway.)
Hand protection is important. Because you have to act when the candy is pliable, it will be quite hot. Get some of those $1 bin tight-fitting gloves, cover them with non-latex food-safe gloves, and oil up. You’ll have to suck it up to play this game; as candy cools, it turns brittle and you won’t be able to work it anymore. If it cools off too much, you can set it in a low-temperature oven to warm it up again. The recipe I used suggested 200 degrees Fahrenheit, but I’ve seen as low as 170 degrees Fahrenheit recommended. I’ve also heard that you need to be careful about letting the dyed portion of the batter sit too long in the oven, so keep that in mind when you’re planning it all out.
After reading through several recipes, I selected the one from Bay Area Bites for my experiment. It had the best explanation I could find and better estimates of how long each step would take. Plan on an hour to an hour and a half of uninterrupted time to devote to the candy canes. That’s not always easy to do, but I luckily found a kid-free morning to tackle it.
Before we get to my version, why don’t you check out how the other ladies’ candy canes turned out here:
Alright. Are you ready? This will go fast. Read through it a couple times before you start, because there won’t be time for second-guessing once you’ve begun this journey. Hold on tight! Let’s hope it’s not a bumpy ride!
vegetable oil for greasing pans, tools, and gloves (and gloves!)
3 cups granulated sugar (the white stuff; there are less impurities to mess up your project)
1 cup light corn syrup
⅓ cup water
½ teaspoon cream of tartar
⅛ teaspoon kosher salt
2 teaspoons peppermint oil (not extract; you can find this at Michael’s stores, if you’re having a hard time sourcing it; it comes in convenient 2 1-dram bottle packages, which is exactly how much you need)
green food coloring (some suggest gel colors, but this recipe actually said about ⅓ bottle of the regular little food colorings, so that’s what I used)
Preheat oven to 200 degrees Fahrenheit. Heavily grease two rimmed baking sheets, a bench scraper, kitchen shears, and (in the absence of kitchen shears) a very sharp knife. Line your work area with parchment paper or a Silpat (that’s what I used) for the candy canes to cool on. Put one of the prepared baking sheets in the oven to warm.
Grab a large, heavy-bottomed saucepan and add to it the sugar, corn syrup, water, cream of tartar, and salt. Stir, then clip on your candy thermometer to the side of the pan. Do not stir again. Use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan, as needed. Cook the syrup until it reaches 310 degrees Fahrenheit (hard crack stage).
Get your gloves on!
Pour the syrup on the room temperature baking sheet and drizzle the peppermint oil over it. Use the bench scraper to work the oil into the syrup by scraping the bottom of the candy and folding it over the top. Do this several times, trying to distribute the peppermint oil throughout the syrup, before adding the vanilla and repeating. Keep cutting and folding until it becomes pliable, then cut in half. Put half on the heated baking sheet in the oven to keep it warm. This is the half that will be dyed later.
To make the white portion of the candy canes, you don’t need any dye; the color will develop as you pull the candy (in fact, that will be an indication that you’ve pulled it enough).
Generously oil up your hands–it’s time to get your work-out. Scrape up the candy into a ball and stretch it out into rope with your hands. Fold it over on itself, twist it, pull again, repeat. Go as quickly as possible–again, you can’t let it cool off too much or you won’t be able to work the candy (it will be hot, so you’ll want to work quickly anyway). As you continue on, the candy will change color and gain a sheen. Once it has turned white, return it to its baking sheet and place in the oven to keep warm.
Remove the other half of the batch and pour the green dye over it. You’ll need a lot, but you can adjust it to how pure you want the color to be. I used ⅓ of a tiny bottle of regular ole food dye. Use the bench scraper to work the color into the candy. You don’t need to pull this half of the candy. Return to the oven for 5 minutes to warm it up.
Once the candy is warm enough to work with, remove both halves from the oven. Roll each half into logs and cut them into 4 pieces. Take a white and a green piece, then return the rest to the oven to keep them warm. (They may melt back into a blob again; just cut off pieces as needed.)
Line up the green and white pieces next to each other, press together, then begin twisting them, working as thin as you’d like. Use the oiled kitchen shears or sharp knife to cut every 4 inches. Work a hook into each section, pinch the ends, and place on the parchment paper/Silpat to cool completely. Continue working with the rest of the twisted candy.
Repeat with the remaining sections in the oven, working with a pair of pieces at a time. If they start to get too cool to work with, return them to the oven for a few minutes to soften up.
Cool completely before consuming (about 15 minutes). Wrap each candy cane with cellophane or plastic wrap and store in an airtight container. Candy will last for a few months.
*When you add the peppermint oil, prepare for a good cry fest. It was worse than any time I’ve ever chopped onions. At least my sinuses were good and clear after. And my house will smell great for eternity. Or at least through Christmas. **Everything will require a good soaking after. Including any burns (not that **I** burned myself or anything…).
So how’d that go? I’d love to see the candy canes you make! (I’d also love to play around with the flavorings–they don’t have to be peppermint or red and white!)
Next month we’ll be making Sticky Toffee Pudding. I have never even tasted this before, so I can’t wait to make it and see what it’s like! If you’d like to join us, check out the First on the First tab above for details. We’d love to have you at the table!