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Tis the season

For cookie baking! I need to produce enough baked goods for us to keep some and to give as gift tins to about 40+ assorted bosses, co-workers, employees, school teachers, and coaches. The count so far:

144 chocolate crinkles
128 caramel/chocolate/butterscotch/oatmeal layer bars
172 peanut butter, traditional
108 peanut butter w/chocolate

Still to do:

Pumpkin bars w/cream cheese frosting
Chocolate chunk bars w/ walnuts
Toll house
Mexican wedding cakes (pecan)

The wedding cakes are my favorites, but they take the longest to do -- that'll be tomorrow. Any recipes you want are yours for the asking (but I don't know how to convert to metric).

Updating with 2005 recipe requests:

Ingredients
1 cup soft butter
1/2 cup powdered sugar
1 tsp. vanilla
2 1/2 cups flour
1/4 tsp. salt
3/4 cup finely chopped walnuts
Preparation [Preheat oven: 400º]
Mix butter, powdered sugar and vanilla together. In a large bowl, stir together the flour and salt, and add the butter mixture. Add the walnuts, and chill the dough.

When thoroughly chilled, roll dough into small balls (about 1 inch diameter) and bake on ungreased baking sheet 10-12 minutes in 400 oven.

Roll in powdered sugar while still warm.

Chocolate crinkles (new, recipe from food_porn good enough to drop the old):
INGREDIENTS

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra-bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips

DIRECTIONS

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

While the eggs are whipping, place the butter in the top of a double boiler, or in a metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from the water and stir the butter and chocolate until smooth.

Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheet.

Notes:
If you don't have freshly brewed espresso, make double strength instant coffee.

These cookies make good ice cream sandwiches.

For a variation, substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.


Oatmeal:
2 sticks butter
1 c. sugar
2 eggs, beaten
1 tbsp. water
1 c. raisins
2 c. Quaker oats (oatmeal)
1 c. pecans, broken
3/4 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. plain flour

Cream butter and sugar. Add eggs and water. Sift dry ingredients and add to mixture. Fold in raisins, oatmeal, pecans. Drop by teaspoon on greased cookie sheet. Bake 375 degrees for about 10 minutes. (I skipped the pecans and used choc chips)

Toll house:

2 sticks butter
1 c. sugar
2 eggs, beaten
1 tbsp. water
1 c. raisins
2 c. Quaker oats (oatmeal)
1 c. pecans, broken
3/4 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. plain flour

Cream butter and sugar. Add eggs and water. Sift dry ingredients and add to mixture. Fold in raisins, oatmeal, pecans. Drop by teaspoon on greased cookie sheet. Bake 375 degrees for about 10 minutes.

Peanut butter:

Preheat oven to 375 F.

Mix till smooth:
1 cup peanut butter
1 cup softened butter
2 cups packed brown sugar
2 eggs already beaten
2 tsp. vanilla extract

Blend in:
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

Roll the dough into one inch balls and put on the cookie sheet (I use a
Silpat mat on the sheet) a couple inches apart. Flatten with a fork dipped
in granulated sugar in a criss-cross pattern. Bake 8-10 minutes until just turning golden. Makes 5-6 dozen.

Sugar cookies (new this year, recipe also from food_porn):
The recipe called for lemon pudding, but you could use any flavor you like. I used butterscotch because that's what I had on hand, but the cookies didn't really taste like butterscotch. I can't wait to try this recipe again with chocolate pudding mix, or maybe pistachio!

Take extra care not to overcook these. They should be just barely brown around the edges. When flattening your dough balls with the bottom of a glass, make sure the glass is totally covered in sugar so it won't stick (for that first cookie, use a tiny bit of shortening to get the sugar to stick). A twisting motion is the best to avoid the cookie sticking to the glass.

1 c butter, softened
1 c vegetable oil
1 c sugar
1 c powdered sugar
2 eggs
1 tsp vanilla
1 pkg instant pudding mix, any flavor you like
4 c flour
1 tsp baking soda
1 tsp cream of tartar (v. important)

Cream the butter, oil and both sugars. Beat in eggs, vanilla and dry pudding mix. Combine dry ingredients and add gradually to creamed mixture. Drop by round tablespoons 2 in apart on parchment-paper covered baking sheets. Flatten with a glass bottom dipped in sugar. Bake at 350 for 12-15 mins or until lightly browned. Yield: 7 dozen

Comments

( 17 comments — Leave a comment )
essene
Dec. 13th, 2003 08:11 pm (UTC)
Wow. That's truly ambitious. I tried it one year with candy and cookies and couldn't look at desert or the kitchen for months.

How long have you been at it?
chrisjournal
Dec. 13th, 2003 09:34 pm (UTC)
This year is about twice the size of last year for Dec. baking, but I do enjoy marathon baking/cooking, so it's not as bad as it sounds. I started around maybe 4pm, with the kids helping (with a break for dinner) til about 9pm. Still at it now, and will be for another hour or thereabouts. The pumpkin is finished (or will be in half an hour), and I'll mix up the chocolate chip doughs before I hit the hay tonight. Tomorrow it'll take another...four to six hours, depending on how much help the kids are. They were great tonight helping to wash out the bowls/cups after each set, plus patting and mixing here and there.

The Chanukah oil-fest and mid-winter Hamentaschen bake-off are harder on me. The fried stuff isn't easily shared with other hands, and the pastry for the hamentaschen is hard to work with...
essene
Dec. 14th, 2003 01:36 am (UTC)
::sits down::

Wow. Holy crap. I am in awe of your supreme baking abilities and endurance.

Shopping is NOTHING compared to your endeavor. I hope eveyone appreciates what a fantastic gift they are receiving!
10zlaine
Dec. 13th, 2003 08:27 pm (UTC)
How about the caramel and the pumpkin bar recipes?!!!

Hey, you never know--I might do some baking over the holiday month!
chrisjournal
Dec. 13th, 2003 09:41 pm (UTC)
If there are leftovers, I'll know where to send 'em!

I love the caramel thingies--they must have ten thousand calories in 'em... And the pumpkin is hubby's favorite. It's sorta gingerbready (the traditional kind, not the house kind).

Pumpkin Bars with Cream Cheese Frosting
4 eggs
1 c. vegetable oil
2 c. sugar
1 can (15 oz.) pumpkin
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
4-ounces cream cheese, softened
3 Tbsp. butter, softened
1 tsp. vanilla
2-1/4 cups powdered sugar
Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool. Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost when cooled. Cut into bars.


Caramel Oatmeal Bars

2 cups oats (quick or old fashioned, uncooked)
2 1/3 cups flour
1 cup brown sugar -- firmly packed
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 cubes) margarine or butter -- melted
1 1/2 cups walnuts -- chopped
8 oz. semisweet chocolate chips
4 oz. butterscotch chips
1 12.25 oz. Smuckers caramel sundae topping
Heat oven to 350°. Spray a 13x9 baking pan with non-stick cooking spray. Combine oats, 2 cups flour, brown sugar, baking soda and salt; mix well. Add margarine; mix until crumbly. Reserve 1 cup oat mixture for topping; set aside. Press remaining oat mixture onto bottom of prepared pan. Bake 15 minutes or until light golden brown; cool 10 minutes. Top crust with nuts and chocolate/butterscotch chips. Combine caramel topping and 1/3 cup flour, mixing until smooth; drizzle over chocolate chips to within 1/4-inch of pan edges. Sprinkle with reserved oat mixture. Bake 20 to 25 minutes or until light golden brown. Cool completely; cut into bars.

chrisjournal
Dec. 13th, 2003 10:19 pm (UTC)
But that pumpkin had to cook a lot longer than in the recipe -- watch it carefully.
10zlaine
Dec. 14th, 2003 07:23 am (UTC)
Thanks for typing that info out for me!

I love pumpkin, so I know I'll make these. Chocolate Krinkles sound so good, but there's the waiting in the fridge and the rolling--and I'm so lazy. Plus, they are my favorite and I'd just eat every last one.
chrisjournal
Dec. 14th, 2003 08:36 am (UTC)
Try the cheat ;-)

And have a blast on the trip. Holing up for the winter is among my fondest dreams, just below moving permanently to the tropics!

(and don't give me credit for lots of typing -- I've had these recipes on the computer for eons. It was a cut and paste operation!)
spicklething
Dec. 13th, 2003 10:03 pm (UTC)
Just started my baking bonanza too...

already finished the espresso shortbreads, some fudge (because the hub whined for it) and some homemade peppermint sticks (surprisingly very easy to make) Still have to pull out the great-grandma's recipe for cutout cookies and some apricot chocolate pinwheel thingies.

Guess the nesting instinct came AFTER the baby arrived. Go figure.
chrisjournal
Dec. 13th, 2003 10:22 pm (UTC)
Mmmmm. Share the espresso shortbread recipe in your journal (so other folks can see it too)?

As for the nesting coming later, makes good sense to me! Housework always comes after the *real* work in my world, too.
freixenet
Dec. 14th, 2003 04:50 am (UTC)
Chris, my goodness, that's an instant sugar coma right there! If you would pleeeeeze post the recipes for the crinkles and the pumpkin bars? I would so love you. And pat you. And send you those sinful cinnamon rolls. :)

chrisjournal
Dec. 14th, 2003 06:46 am (UTC)
Mmmmm. Cinnamon rolls!

The pumpkin is up thread a little ways -- it took an extra ten or so minutes to cook properly, but if you're using a toothpick to test, you'll be good. Shouldn't cling too much to the toothpick, but you want it just the littlest bit moist. The second batch of those, I'm going to see what happens if I soak it with a brandy/powdered sugar icing while it's still hot *g*

The quantity on the chocolate crinkles is a complete cheat, because half of them are from a cake mix recipe. I'll post my cheat recipe, which the kids all love best and the 'real' recipe, which I think is better. I do about half and half, depending on the ratio of adults to kids in the mix.

Chocolate Crinkles
3 eggs
1 1/2 cups granulated sugar
4 ounces unsweetened chocolate, melted
1/2 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all purpose flour
confectioners' sugar -- sifted
In a large mixing bowl, with an electric mixer, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until combined. Beat in as much of the flour with the mixer as possible, and stir in the rest of the flour. Chill for 2 hours, covered.
Shape dough into 1-inch balls. Roll in sifted confectioners' sugar, coating well. Place about 1 inch apart on ungreased cookie sheets, press down slightly with thumb, then bake in a 375 degree oven for 8 to 10 minutes, until crackled in appearence. Transfer cookies to a wire rack to cool. Sprinkle with more confectioners' sugar if desired.

The cheat is rather clever, but there's something processed in the taste I don't like as well...

Chocolate Crinkle (super quick version)

2 eggs
1 (18.25 ounce) package devil's food (super moist/pudding type) cake mix
2/3 cup mini chocolate chips (mint, butterscotch, milk choc, or semisweet)
1/2 cup vegetable oil

1 Mix together cake mix, eggs and oil in a large bowl.
2 Make little balls with the dough and set on ungreased cookie sheets.
3 Press down slightly with thumb.
4 Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.
5 Sprinkle with powdered sugar when cool.

freixenet
Dec. 17th, 2003 02:36 pm (UTC)
Oh, these look fab. Thank you so much. It's chilly here tonight, perfect baking weather, so I'm looking forward to trying them out.
Thanks!

(I'm sorry I didn't thank you earlier--just got back from a few days upstate.)

On to chocolate!
chrisjournal
Dec. 17th, 2003 03:41 pm (UTC)
No worries! Life is pretty cram packed for me right now -- it's like one giant day, with little/no time to think about email or LJ. Hope all the critters are doing well, though. I think of yours occasionally when I'm contending with our ancient hound...
freixenet
Dec. 17th, 2003 04:59 pm (UTC)
Oh, that's nice to know--thanks for thinking of us now and then. We're all well here, for which I am very thankful. Arthritis aside, we're good. I hope your hound is the same. (and you, of course!)

freixenet
Dec. 14th, 2003 04:51 am (UTC)
Forgot to say...
...that I was so stunned by the wealth of recipes I totally blanked on the NUMBERS you're talking. Whoa. That's a lotta cookies.
chrisjournal
Dec. 14th, 2003 06:50 am (UTC)
Re: Forgot to say...
Yeah, it frightened me as I was doing the ingredient math, too. But there are sooooo many people (I think there are 43 at last count) who expect a 'gift', and I hate shopping. Hate hate hate shopping. And especially hate spending hard earned money on junk that people won't care about. But I really do love baking, and with the rare exception of a diabetic or gluten-allergic person, everybody loves cookies. And when I hit upon someone with an allergy, I try to incorporate a recipe that will fit their needs -- that's where the wedding cakes came into the mix. I had a boss who was allergic to eggs, but she *lived* for those cookies every year.
( 17 comments — Leave a comment )

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