Every year, round about now, I go on a huge chocolate chip cookie baking binge. I like to give my children's teachers a little something for the holidays and I settled on making them my homemade chocolate chip cookies. They are always well received and very much appreciated. Particularly with the high school teachers.Most parents are burnt out with teacher gifts by the time their children leave elementary school.
At first I got small cookie tins, since it was only a few teachers. But over the years, as the number of teachers increased, I had to switch over to gift bags. Thus the focus is on the cookies and not the container.
Each bag has a dozen and a half freshly baked cookies. Each child has six to eight teachers. Throw in a few extras like trumpet teachers, bus drivers, and clinic staff (Max has to stop by daily for medications during the school day) and you have a boatload of cookies. Pictured here were the eighteen bags I made up for today. There was originally 19, but I had already given one to Jacob's trumpet teacher who was here for Jacob's lesson. Anyhoodle, I make up the bags and put them into a grocery bag and it's up to the child to distribute the cookies.We had a successful operation cookie drop today, none were forgotten or misplaced.
Meanwhile when the kids were at school I started making another twelve for the remaining teachers plus another for our garbage collectors. So that's 32 bags or 48 dozen cookies.
Whew, that's a whole lotta baking going on.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Tuesday, December 10, 2013
Thursday, November 15, 2012
Birthday Cookies
Meryl requested that this year instead of a cake she would like cookies for her birthday, specifically sugar cookies made the way she remembers.
They had to be large, about 4 inches across, a 1/4 inch thick, and smothered in nonpareils.
Done, done, and done.
I warned her that the cookies would have scalloped edges. I wasn't going to buy yet another cookie cutter when I could use one of my four inch tartelette pans. Meryl was fine with variation and in fact decided it looked very nice on the finished product.
I dropped off the cookies today on her birthday and they were a huge success. They were soft and just the right size. She told me I could have loaded on more nonpareils, but that changed after Meryl ate a cookie. I had completely nailed the cookie she was hankering.
Happy birthday Meryl, I'm glad I could bake you the treat you wanted.
They had to be large, about 4 inches across, a 1/4 inch thick, and smothered in nonpareils.
Done, done, and done.
I warned her that the cookies would have scalloped edges. I wasn't going to buy yet another cookie cutter when I could use one of my four inch tartelette pans. Meryl was fine with variation and in fact decided it looked very nice on the finished product.
I dropped off the cookies today on her birthday and they were a huge success. They were soft and just the right size. She told me I could have loaded on more nonpareils, but that changed after Meryl ate a cookie. I had completely nailed the cookie she was hankering.
Happy birthday Meryl, I'm glad I could bake you the treat you wanted.
Monday, October 15, 2012
Happy Birthday Times Two
Today is Max and Rebecca's 11th birthday. To celebrate I baked a batch of sugar cookies for Max's class and a batch and a half of cupcakes for Rebecca's class to be eaten at lunchtime. Right now their respective classrooms are thirty plus students apiece, hence the batch and a half cupcakes. It worked out that I gave treats to at least half of the entire fifth grade today. I could have handed out even more (it was so hard passing by a few of my favorites), but I had to draw the line somewhere.
The large class sizes are, fortunately, coming to an end soon. The school was able to convince the school to allow them to hire an additional fifth grade teacher. Luckily my two don't have to move, but I wouldn't protest too much if they did. The end result will be a smaller class sizes all around.
As for the treats, well there was much fist pumping when I arrived in the cafeteria laden with all my baked goods. I gave out the cookies to Max's class first and amazingly only one got dropped. I had a several extras, four to be exact, so nobody was left out. Then it was time for the rather gooey cupcakes for Rebecca's table. One child declined, I think chocolate was not her thing, so she got a cookie instead.
The whole thing was a rousing success and I had enough cupcakes leftover to bring home for us to enjoy after dinner. The official birthday parties will be held in the next couple of weeks.
The large class sizes are, fortunately, coming to an end soon. The school was able to convince the school to allow them to hire an additional fifth grade teacher. Luckily my two don't have to move, but I wouldn't protest too much if they did. The end result will be a smaller class sizes all around.
As for the treats, well there was much fist pumping when I arrived in the cafeteria laden with all my baked goods. I gave out the cookies to Max's class first and amazingly only one got dropped. I had a several extras, four to be exact, so nobody was left out. Then it was time for the rather gooey cupcakes for Rebecca's table. One child declined, I think chocolate was not her thing, so she got a cookie instead.
The whole thing was a rousing success and I had enough cupcakes leftover to bring home for us to enjoy after dinner. The official birthday parties will be held in the next couple of weeks.
Wednesday, March 07, 2012
Artist of the Week: Hamantaschen
In honor of Purim Rebecca is this week's artist for our hamantaschen.
There is no snow around here, but I going to pretend with this picture of Rebecca for our trip up north. It is technically still winter, dang it. Our almost non-winter did cough up two snowstorms and we did get a snow day. However spring is here with new leaves, daffodils, and forsythia in bloom.
Anyhoodle, back to Purim and the hamantaschen.
Rebecca was very keen on making the hamantaschen this year. On Monday while I was gearing up to make the rugelach, she kept asking about the hamantaschen.
"When will we make them, can we do it now?"
So I told her Tuesday would be the day. I would make the dough while she's at school and it would be ready to go after dinner (I wanted to make sure homework would get done beforehand).
Rebecca has become quite an assistant in the kitchen. As I rolled and cut the dough, she filled the circles with the chocolate filling she helped to prepare.We both folded up the cookies and I can honestly state that for the first time I can't tell which are her cookies. My little girl is becoming quite the cook.
Happy Purim!
There is no snow around here, but I going to pretend with this picture of Rebecca for our trip up north. It is technically still winter, dang it. Our almost non-winter did cough up two snowstorms and we did get a snow day. However spring is here with new leaves, daffodils, and forsythia in bloom.
Anyhoodle, back to Purim and the hamantaschen.
Rebecca was very keen on making the hamantaschen this year. On Monday while I was gearing up to make the rugelach, she kept asking about the hamantaschen.
"When will we make them, can we do it now?"
So I told her Tuesday would be the day. I would make the dough while she's at school and it would be ready to go after dinner (I wanted to make sure homework would get done beforehand).
Rebecca has become quite an assistant in the kitchen. As I rolled and cut the dough, she filled the circles with the chocolate filling she helped to prepare.We both folded up the cookies and I can honestly state that for the first time I can't tell which are her cookies. My little girl is becoming quite the cook.
Happy Purim!
Tuesday, December 13, 2011
Cookies!
This week has been cookie-palooza and related post, my annual chocolate chip cookie baking
marathon when I endeavor to give all of my children's teachers a gift bag
of cookies. Way back when I just had Jacob and Nate in elementary school
the teachers got tins, but when the elder boys started hitting middle
school and beyond I switched to bags. When it's one teacher per child,
no big deal. At 8 per kid, we are talking a serious expense in gift
tins.
So bags it is.
Each bag contains a dozen and a half of my prize winning chocolate chip cookies (this years variant had regular chocolate chips, white chocolate chips, and caramel balls) and our holiday card. I figure it's a pretty good bribe to keep the teachers happy with my children for another year. So far everybody has been very happy, if fact I got another rave review from Max and Rebecca's bus driver (the bus drivers get cookies as well).
This year it was 30 bags and seven batches of cookie dough (three double batches and one single). This covered all 18 teachers, two bus drivers and three music teachers. All I have left to do are our mail carrier (which is done and ready to go), the kennel where our dogs go to when we travel, and one more person. One more batch of cookie dough should take care of it.
So bags it is.
Each bag contains a dozen and a half of my prize winning chocolate chip cookies (this years variant had regular chocolate chips, white chocolate chips, and caramel balls) and our holiday card. I figure it's a pretty good bribe to keep the teachers happy with my children for another year. So far everybody has been very happy, if fact I got another rave review from Max and Rebecca's bus driver (the bus drivers get cookies as well).
This year it was 30 bags and seven batches of cookie dough (three double batches and one single). This covered all 18 teachers, two bus drivers and three music teachers. All I have left to do are our mail carrier (which is done and ready to go), the kennel where our dogs go to when we travel, and one more person. One more batch of cookie dough should take care of it.
Friday, November 05, 2010
Oatmeal Chocolaty Goodness
Earlier this week I made oatmeal chocolate chip cookies for a friend. He had helped me out in selecting an appropriate Apple (I'm a PC kinda a gal and I haven't a clue when it comes to Macs) computer for my mom and I wanted to thank him for all his time an effort. I asked him what kind of cookie did he want and he wrote back oatmeal with chocolate chips, no raisins.
Alright then. I've never made oatmeal cookies before, but I'm willing to give it a go. I've never been a big fan of oatmeal cookies and for that I blame the ubiquitous raisin. Since I was making them and my friend had requested no raisins I had a good feeling about the cookies.
I selected the The Best Cookie of 1900-1910 Oatmeal Drop Cookies from my Betty Crocker Cookie Book with of course various modifications by me.
Alright then. I've never made oatmeal cookies before, but I'm willing to give it a go. I've never been a big fan of oatmeal cookies and for that I blame the ubiquitous raisin. Since I was making them and my friend had requested no raisins I had a good feeling about the cookies.
I selected the The Best Cookie of 1900-1910 Oatmeal Drop Cookies from my Betty Crocker Cookie Book with of course various modifications by me.
1/2 cup shorteningThe cookies were scrumptious. Moist and chewy with a wonderful depth of flavor from the molasses and the chocolate. They were a big hit with the family and they are almost gone. I think the only reason any are left is that I made brownies a few days earlier. Oh and all the candy from Halloween too. I will definitely be making these again.
1 1/4 cup sugar
2 eggs
1/3 cup molasses
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups rolled oats
1 1/4 cup chocolate chips*
(*original recipe called for 1/2 cup chopped nuts and 1 cup raisins instead of the chocolate chips. I dislike both and my friend requested oatmeal chocolate chip)
Heat oven to 400 F
Mix shortening, sugar, eggs, and molasses thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend in. Stir in oats and chocolate chips (or raisins and nuts if you go that way). Drop dough by rounded teaspoonfuls about 2" apart on a lightly greased baking sheet (oops I forgot to do that and it really wasn't a problem). Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack and then enjoy!
Friday, January 23, 2009
Oops Baking
Last night I was puttering about and feeling pleased that for a change I would be going to bed at a decent hour. As I was mentality reviewing what I had in store for today, it struck me. I was supposed to be making cookies for the big cookie swap at school.
Oops!
Fortunately I have a well stocked pantry for these kind of baking emergencies. In no time at all I had everything out and the oven warming. One hour later I had 3 dozen cookies ready for school. The remaining 2 and half dozen were neatly tucked away for us to enjoy later.
Oops!
Fortunately I have a well stocked pantry for these kind of baking emergencies. In no time at all I had everything out and the oven warming. One hour later I had 3 dozen cookies ready for school. The remaining 2 and half dozen were neatly tucked away for us to enjoy later.
Friday, December 19, 2008
Gingerbread
As I mentioned yesterday I have a fairly decent gingerbread recipe. It is courtesy of Martha Stewart, you can see it over here, or just read on.
I had gotten some cookie cutters from the Martha Stewart catalog a few years ago. Included in the package was a wee little book filled with suggested recipes and tips on how to decorate the resultant cookies. I haven't tried the sugar or the chocolate cookies, but I can tell you the gingerbread is worth trying out. the only hard part is judging when the cookies are done. I mostly relied on my nose. If I could smell the cookies they had to be done.
Makes about 16 large cookies
(I got just under 5 dozen)
* 6 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup (2 sticks) unsalted butter
* 1 cup dark-brown sugar, packed
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground clove
* 1 teaspoon finely ground black pepper
* 1 1/2 teaspoons salt
* 2 large eggs
* 1 cup unsulfured molasses
Directions
1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.
3. Heat oven to 350 degrees. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.
The dough was very stiff and smelt fantastic. I chilled it overnight, I prefer that as opposed to hanging around for an hour. AS for the chilling on the sheet, at most they got was 10 minutes outside on the deck. (It was about 40-45 degrees out, this time of year I view my deck as the world's largest walk-in cooler.)
The cookies are very tasty, Max's class loved decorating them and eating them. I don't think anybody rejected the cookies.
I had gotten some cookie cutters from the Martha Stewart catalog a few years ago. Included in the package was a wee little book filled with suggested recipes and tips on how to decorate the resultant cookies. I haven't tried the sugar or the chocolate cookies, but I can tell you the gingerbread is worth trying out. the only hard part is judging when the cookies are done. I mostly relied on my nose. If I could smell the cookies they had to be done.
Makes about 16 large cookies
(I got just under 5 dozen)
* 6 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup (2 sticks) unsalted butter
* 1 cup dark-brown sugar, packed
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground clove
* 1 teaspoon finely ground black pepper
* 1 1/2 teaspoons salt
* 2 large eggs
* 1 cup unsulfured molasses
Directions
1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.
3. Heat oven to 350 degrees. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.
The dough was very stiff and smelt fantastic. I chilled it overnight, I prefer that as opposed to hanging around for an hour. AS for the chilling on the sheet, at most they got was 10 minutes outside on the deck. (It was about 40-45 degrees out, this time of year I view my deck as the world's largest walk-in cooler.)
The cookies are very tasty, Max's class loved decorating them and eating them. I don't think anybody rejected the cookies.
Thursday, December 18, 2008
Baking-palooza
So here is what I've been doing this week.
I like to give out cookies, award wining chocolate chip cookies. For me, it is an easy gift and on the whole everybody seems to enjoy them.
Originally the amount of baking I did was fairly low key. When Jake and Nate were both in elementary school all I had to do was three tins of cookies: one for each teacher and one for the school bus driver. I could easily do it all in about a batch and a half of cookies. Those days are long gone. Now it takes 11, yes that's right 11, tins to encompass all of the teachers (Jake has 5) and the three different bus drivers. Each tin holds approximately a 1/4 of a batch of cookies. So in this picture you are looking at three batches of chocolate chip cookies (the twelfth went to the piano teacher). That was /Tuesday's baking extravaganza.
Wednesday I knocked out another batch for our mail carrier, the nice ladies at the school's office (they positively dote on Max and make sure that he gets his enzymes), and a small one for Meryl (the piano teacher's tin accidentally ended up in this photo). All I have left to do is a tin for the kennel where we board our dogs and one other present for family. I'll probably will end up making that batch on Sunday.
That that's not all.
I got a phone call last week asking if I could possibly make gingerbread men for Max's class. The room mom was very nice and said she was asking me because a) rumor had it i liked to bake (duh!) and b) she knew she could count on me to deliver. She has been having problems we people flaking out on her and she remembered me from last year. She was in charge of Rebecca'[s class last year and I always would do as I promised.
Of course, I said yes.
I had made them before and I had a good recipe for them. All I had to do was mix them up the day before and let the dough chill overnight. The only snag was that I did not have the traditional cutters. But that was not a problem, a couple were found and sent home with Max on Monday.
Don't they look yummy.
I like to give out cookies, award wining chocolate chip cookies. For me, it is an easy gift and on the whole everybody seems to enjoy them.
Originally the amount of baking I did was fairly low key. When Jake and Nate were both in elementary school all I had to do was three tins of cookies: one for each teacher and one for the school bus driver. I could easily do it all in about a batch and a half of cookies. Those days are long gone. Now it takes 11, yes that's right 11, tins to encompass all of the teachers (Jake has 5) and the three different bus drivers. Each tin holds approximately a 1/4 of a batch of cookies. So in this picture you are looking at three batches of chocolate chip cookies (the twelfth went to the piano teacher). That was /Tuesday's baking extravaganza.
Wednesday I knocked out another batch for our mail carrier, the nice ladies at the school's office (they positively dote on Max and make sure that he gets his enzymes), and a small one for Meryl (the piano teacher's tin accidentally ended up in this photo). All I have left to do is a tin for the kennel where we board our dogs and one other present for family. I'll probably will end up making that batch on Sunday.
That that's not all.
I got a phone call last week asking if I could possibly make gingerbread men for Max's class. The room mom was very nice and said she was asking me because a) rumor had it i liked to bake (duh!) and b) she knew she could count on me to deliver. She has been having problems we people flaking out on her and she remembered me from last year. She was in charge of Rebecca'[s class last year and I always would do as I promised.
Of course, I said yes.
I had made them before and I had a good recipe for them. All I had to do was mix them up the day before and let the dough chill overnight. The only snag was that I did not have the traditional cutters. But that was not a problem, a couple were found and sent home with Max on Monday.
Don't they look yummy.
Wednesday, September 03, 2008
Artist of the Week: Cookies
This week's artist is Max. I captured this photo during our trip up north. It's a dynamic shot with the splash of the water and the swinging about of his hair, very appropriate for such a dynamo of a guy.
He is an active little guy with all the typical fascinations of a little boy. Currently all three of my boys are interested in all things pertaining to World War II. They have checked out stacks of books and pored pictures of airplanes and guns. Even Rebecca has been affected and drew an absolutely hilarious picture of army pigs. Anyway this brings me to this week's art.
Max got to decorate some cookies today. They were sugar cookies in various Halloween themed shapes, bats, cats ghosts and pumpkins. He had three different frostings to choose from (vanilla, chocolate and orange tinted vanilla) and a rainbow of writing gel tubes.
As for the decorated cookies, well Max did them in his own fashion.
White frosting made the ghost cookies too scary, so they got chocolate instead. He then carefully drew a face and a belt. Made you this wasn't an ordinary belt, but one that would blow up the ghost in 100 days. The two cats below the ghost appear at first rather ordinary, but they aren't. The orange kitty has a miniature bazooka and the brown cat has a rifle.
The best cookie, sadly, has already been eaten. It was a bat holding a balloon that Max said had the phrase "I love fruit" written on it.
The cookie and its decorations were delicious.
He is an active little guy with all the typical fascinations of a little boy. Currently all three of my boys are interested in all things pertaining to World War II. They have checked out stacks of books and pored pictures of airplanes and guns. Even Rebecca has been affected and drew an absolutely hilarious picture of army pigs. Anyway this brings me to this week's art.
Max got to decorate some cookies today. They were sugar cookies in various Halloween themed shapes, bats, cats ghosts and pumpkins. He had three different frostings to choose from (vanilla, chocolate and orange tinted vanilla) and a rainbow of writing gel tubes.
As for the decorated cookies, well Max did them in his own fashion.
White frosting made the ghost cookies too scary, so they got chocolate instead. He then carefully drew a face and a belt. Made you this wasn't an ordinary belt, but one that would blow up the ghost in 100 days. The two cats below the ghost appear at first rather ordinary, but they aren't. The orange kitty has a miniature bazooka and the brown cat has a rifle.
The best cookie, sadly, has already been eaten. It was a bat holding a balloon that Max said had the phrase "I love fruit" written on it.
The cookie and its decorations were delicious.
Sunday, August 24, 2008
Prize Winning Baker
And the ribbons go to ... Me!
For the past couple of years I've been toying with the idea of entering some baked goods at the county fair. Last year I seriously looked in to it, but alas I was too late to enter. This year I remembered in time and was able to submit two things, an orange cake and my triple chip chocolate chip cookies, to the the fair.
The rules on the website for the fair were a bit vague, but I was able to show up at the appointed hour and drop off my entries. I didn't know how much they needed so I brought the entire cake and two dozen of the best looking cookies in the batch.
In baking competitions I know that appearance is just as important as taste. So I tried to make the most aesthetically pleasing bake goods possible. The cake had to be moist with an even coating of glaze coving the top and artfully cascading down the sides. The cookies had to be perfectly baked. I practically hovered around the oven while they baked. I made a serious effort to have the cookies be consistent in shape and size and have an even chip distribution.
On Thursday at the drop off I found out that they only wanted one fourth of the cake and four cookies. The ladies doing the intake kindly provided me with a plastic knife to cut the cake and the requisite white plate and plastic bag for each entry.
They I had to go home and wait. Judging took place Friday morning, but I wouldn't find out until we went to the fair.
So today, Sunday, we went to the fair. We immediately went to the Arts and Crafts building to see the results. Much to our delight I was in the ribbons with both entries. The cake got third place in its class. Which I didn't expect after reading how the cakes would be scored.
CAKE
(Butter, Sponge and Chiffon)
Appearance: shape and size 15
Flavor: taste and aroma 30
Crumb: texture, lightness, moisture 50
Crust: color, uniformity, thickness 5
Total 100
FROSTING
Consistency: creamy, moist, free from crystals, stickiness or crustiness 50
Flavor 40
Suitability of frosting for cake 10
Total 100
I pretty much missed it on the creamy moist part since it's a glaze. But it was good enough for third place. Woo Hoo!
And that brings us to my cookies. Or rather my blue ribbon cookies. I completely kicked butt in the chocolate chip cookie catagory. There were at least four other entries and mine reigned supreme. The second place cookie was the one I eyeballed as my competition on Thursday.
The kids and my husband were all very excited for me and we are already looking forward to next year.
For the past couple of years I've been toying with the idea of entering some baked goods at the county fair. Last year I seriously looked in to it, but alas I was too late to enter. This year I remembered in time and was able to submit two things, an orange cake and my triple chip chocolate chip cookies, to the the fair.
The rules on the website for the fair were a bit vague, but I was able to show up at the appointed hour and drop off my entries. I didn't know how much they needed so I brought the entire cake and two dozen of the best looking cookies in the batch.
In baking competitions I know that appearance is just as important as taste. So I tried to make the most aesthetically pleasing bake goods possible. The cake had to be moist with an even coating of glaze coving the top and artfully cascading down the sides. The cookies had to be perfectly baked. I practically hovered around the oven while they baked. I made a serious effort to have the cookies be consistent in shape and size and have an even chip distribution.
On Thursday at the drop off I found out that they only wanted one fourth of the cake and four cookies. The ladies doing the intake kindly provided me with a plastic knife to cut the cake and the requisite white plate and plastic bag for each entry.
They I had to go home and wait. Judging took place Friday morning, but I wouldn't find out until we went to the fair.
So today, Sunday, we went to the fair. We immediately went to the Arts and Crafts building to see the results. Much to our delight I was in the ribbons with both entries. The cake got third place in its class. Which I didn't expect after reading how the cakes would be scored.
CAKE
(Butter, Sponge and Chiffon)
Appearance: shape and size 15
Flavor: taste and aroma 30
Crumb: texture, lightness, moisture 50
Crust: color, uniformity, thickness 5
Total 100
FROSTING
Consistency: creamy, moist, free from crystals, stickiness or crustiness 50
Flavor 40
Suitability of frosting for cake 10
Total 100
I pretty much missed it on the creamy moist part since it's a glaze. But it was good enough for third place. Woo Hoo!
And that brings us to my cookies. Or rather my blue ribbon cookies. I completely kicked butt in the chocolate chip cookie catagory. There were at least four other entries and mine reigned supreme. The second place cookie was the one I eyeballed as my competition on Thursday.
The kids and my husband were all very excited for me and we are already looking forward to next year.
Friday, March 30, 2007
In Praise of Macaroons
I love macaroons. It is my favorite cookie and I have yet to have made a decent one. So I am at the mercy of local bakeries when the craving strikes.
To me the ideal macaroon has a delicate golden crust on the outside and a moist chewy center. The addition of coconut is an abomination, but the marriage of chocolate and almonds is a wonderful thing. I love having a mixed assortment of chocolate and plain macaroons.
In high school I used to stop by a local bakeshop at least once a week and get a macaroon. They were large, about 2 ½ inches across and practically melted in your mouth. I didn’t realize until years later how fortunate I was having a local bakery that could produce such a good cookie. I can always spot a good one and I never hesitate to buy them when I find them.
Passover starts next Monday and I have been baking up all sorts of things to use up my flour before Monday (I hate tossing out foodstuffs). Meanwhile I have had a hankering for my beloved macaroons; it is one of the very few cookies that are kosher year round. They are made with eggs, almonds, sugar and NO flour. A delicacy that is perfect for Passover.
A few days ago I was bemoaning the lack of good bakeries and macaroons to Meryl. She pointed out that I could get some Manischewitz brand macaroons, but I told her they were completely unacceptable. They are small, hard and dry, not at all what I would view as a treat. Yesterday I decided to do something about it. I would find an acceptable macaroon in the Richmond metro area. I was going to use my precious child free time to hit as many small bakeries as I could before I had to pick up Max and Rebecca from preschool. The macaroons wouldn’t be kosher for Passover, but at least I would find a local source.
The first one was a bust, they only had coconut macaroons. The second one, Jean Jacque’s, had a delicious version; however the top was studded with almond slivers. I like my macaroons unadorned. They also had a chocolate filled and dipped version, but alas they were not available that day. The third bake shop was where I struck gold. The Westhampton Pastry Shop has a delectable and tiny little macaroon. They are about the size of a vanilla wafer and are full of almond chewy goodness. I got half a pound and I don’t think they will be around much longer. Last night I remembered a little container of chocolate frosting I had tucked away in the fridge. I spread a little bit on a cookie and found heaven. The pastry shop also makes their own donuts and those are a good find too. I think Ill be stopping by again after Passover. I have found my bakery.
To me the ideal macaroon has a delicate golden crust on the outside and a moist chewy center. The addition of coconut is an abomination, but the marriage of chocolate and almonds is a wonderful thing. I love having a mixed assortment of chocolate and plain macaroons.
In high school I used to stop by a local bakeshop at least once a week and get a macaroon. They were large, about 2 ½ inches across and practically melted in your mouth. I didn’t realize until years later how fortunate I was having a local bakery that could produce such a good cookie. I can always spot a good one and I never hesitate to buy them when I find them.
Passover starts next Monday and I have been baking up all sorts of things to use up my flour before Monday (I hate tossing out foodstuffs). Meanwhile I have had a hankering for my beloved macaroons; it is one of the very few cookies that are kosher year round. They are made with eggs, almonds, sugar and NO flour. A delicacy that is perfect for Passover.
A few days ago I was bemoaning the lack of good bakeries and macaroons to Meryl. She pointed out that I could get some Manischewitz brand macaroons, but I told her they were completely unacceptable. They are small, hard and dry, not at all what I would view as a treat. Yesterday I decided to do something about it. I would find an acceptable macaroon in the Richmond metro area. I was going to use my precious child free time to hit as many small bakeries as I could before I had to pick up Max and Rebecca from preschool. The macaroons wouldn’t be kosher for Passover, but at least I would find a local source.
The first one was a bust, they only had coconut macaroons. The second one, Jean Jacque’s, had a delicious version; however the top was studded with almond slivers. I like my macaroons unadorned. They also had a chocolate filled and dipped version, but alas they were not available that day. The third bake shop was where I struck gold. The Westhampton Pastry Shop has a delectable and tiny little macaroon. They are about the size of a vanilla wafer and are full of almond chewy goodness. I got half a pound and I don’t think they will be around much longer. Last night I remembered a little container of chocolate frosting I had tucked away in the fridge. I spread a little bit on a cookie and found heaven. The pastry shop also makes their own donuts and those are a good find too. I think Ill be stopping by again after Passover. I have found my bakery.
Monday, March 05, 2007
Letting Go
Yesterday in honor of Purim we made hamantashen. I have a hard time letting the kids help me bake. Oh I’m happy to let them add ingredients and stir, but with the actual finishing touches I’m loath to let them loose. It is important to me that the food looks right as well as be delicious. Presentation is important; food should be a feast for the eyes, nose and mouth.
Yesterday I actually let go for a little bit.
At first only Rebecca was interested. She help mixed the ingredients and carefully supervised all additions to the dough. After the dough was properly chilled I rolled out a portion and proceeded to cut out a few circles. Rebecca was intrigued by the chocolate filling and I let her put a few dollops on the circles of cookie dough. She did a decent job at first, and then she got a little over exuberant and started overloading the cookies. After scraping up a bit of the excess filling I suggested that maybe I should take over. At this point she had her fill and happily relinquished the spoon.
Then Jake asked to help out. I was rolling out the dough at the time and decided he could cut out the cookies.
It is just the kind of job he likes. The plastic goblet I use as a circular cookie cutter fit well in his hand and he enjoyed puzzling out how many he could cut out each time.
Meanwhile Nate wanted to help too. So I took a deep breath and let him fold the cookies.
He a made a few squishy ones, and some had their filling squirt out, but he did listen and learn.
Max and Rebecca were fascinated and were eagerly anticipating the finished treats.
And this is how they turned out.
They look good and taste marvelous. Next time they’ll be even better.
Yesterday I actually let go for a little bit.
At first only Rebecca was interested. She help mixed the ingredients and carefully supervised all additions to the dough. After the dough was properly chilled I rolled out a portion and proceeded to cut out a few circles. Rebecca was intrigued by the chocolate filling and I let her put a few dollops on the circles of cookie dough. She did a decent job at first, and then she got a little over exuberant and started overloading the cookies. After scraping up a bit of the excess filling I suggested that maybe I should take over. At this point she had her fill and happily relinquished the spoon.
Then Jake asked to help out. I was rolling out the dough at the time and decided he could cut out the cookies.
It is just the kind of job he likes. The plastic goblet I use as a circular cookie cutter fit well in his hand and he enjoyed puzzling out how many he could cut out each time.
Meanwhile Nate wanted to help too. So I took a deep breath and let him fold the cookies.
He a made a few squishy ones, and some had their filling squirt out, but he did listen and learn.
Max and Rebecca were fascinated and were eagerly anticipating the finished treats.
And this is how they turned out.
They look good and taste marvelous. Next time they’ll be even better.
Friday, January 26, 2007
Almond Butter Cookies
Last week I wanted to make cookies, but none of my old standbys. I wanted to try something new, so I pulled out my battered Cooky Book and started to leaf through it. Ginger Creams caught my eye followed by Chocolate Orange Puffs. I seriously considered making the puffs (a sort of chocolate cream filled puff), but in the end I decided they were too fussy for last minute baking. Then my eye wandered down the page and I noticed Almond Butter Cookies.
They are simple, I had all the ingredients and they just plain sounded good.
Rebecca had lots of fun helping me smash the cookies flat. The cookies themselves were (they are all gone now) very tasty and reminded me of shortbread. The only problem was they didn’t taste all that almondy. Next time I’ll use 1 tsp of vanilla and ½ tsp of almond flavoring and see how they taste. Otherwise it’s a good cookie and everybody liked them.
They are simple, I had all the ingredients and they just plain sounded good.
Almond Butter Cookies*I use almond meal/flour, it’s always a big mess when I chop my own almonds.
1 cup butter
½ cup sugar
1 cup finely chopped almonds (don’t remove skins)*
2 tsp. vanilla
2 cups all-purpose flour
Heat the oven to 350 (mod.). Cream butter and sugar together. Stir in almonds and vanilla. Measure flour by dipping method or by sifting. Blend in flour with pastry blender. Form in small (scant teaspoonfuls). Place on ungreased baking sheet. Flatten with bottom of a greased glass dipped in sugar. Bake 9 to 10 min., or until slightly browned. Makes about 6 doz. Cookies.
Rebecca had lots of fun helping me smash the cookies flat. The cookies themselves were (they are all gone now) very tasty and reminded me of shortbread. The only problem was they didn’t taste all that almondy. Next time I’ll use 1 tsp of vanilla and ½ tsp of almond flavoring and see how they taste. Otherwise it’s a good cookie and everybody liked them.
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