2003 - Christmas Comes Early

Normally, I make Choc-Oat Chip cookies
from "Joy" for Charlie.

Mom and I teamed together this morning to whip up a quick batch of cookies for Charlie. I didn't have my usual recipe for Choc-Oat-Chip Cookies (his favorite) from "Joy of Cooking" though, so we improvised with the recipe on the back of the Quaker Oats box (Yummy Oatmeal Cookies). I'm not going to keep the recipe, though, because I didn't think they were as good as our old standby.

We just made one batch, so they will be gone in no time. Still, we saved a dozen to take on the plane back to England with us. We leave in just three days (on Dec. 15). The rest of the family came around today for our faux Christmas in Louisville. It was great because I've been living in England for two years now and I miss seeing everyone for the holidays. This year, Thanksgiving fell late in November, so we were able to share that holiday with Mom, and then the Christmas-like get-together today with my brothers and sister and their families.

Needless to say, there was a giant cookie tray filled with goodies baked on both sides of the pond. We ate, drank and made merry, then exchanged gifts (which I will happily squeeze into our luggage). I'm so glad we got to share cookies and some "holiday" time with my family this year.

My niece, Jordan, enjoying
one of my "imported"
tree-shaped Sugar Cookies.

This will probably be my last baking session, here or in England. There will be too many other things to do once we get back (like getting a tree and decorating it!). I really enjoyed Mom's spacious, modern oven and her KitchenAid - they made all the difference in my baking experience this year. But the best part was baking cookies with her. I was supposed to bake Chocolate Chip Cookies with Lisa but unfortunately we never found the time. Maybe next year, if I get back in December ...

We didn't get to bake together but
my sister and I spent some quality time together.

It's Bittersweet Chocolate Day!

Bittersweet chocolate boasts health benefits.

I almost forgot! Today is Bittersweet Chocolate Day! YAY! (Like I need an excuse!)

Bittersweet chocolate, otherwise known as semisweet or dark chocolate, has recently found favor for its heart-health benefits because it is rich in flavonols. In addition to containing antioxidants, which allow your body's cells to resist damage caused by free radicals, flavonols have other potential influence on vascular health. These include lowering cholesterol, improving blood flow to the heart and brain, and assisting blood platelets to clot.

What's more, as you probably already know, bittersweet chocolate is good for your mental health too. Its smooth, intense flavor melting on your tongue is enough to perk you up on its own, but dark chocolate also causes the release of neurotransmitters, which speak directly to the brain. The confection helps to improve the flow of endorphins (known to improve mood, lessen pain and relieve stress) and serotonin (the brain's feel-good chemical).

Of course, it's best to eat bittersweet chocolate by the square, a few days throughout the week. But bittersweet chocolate is also very popular in cooking and baking. And what if you need more of a pick-up than what a simple square can provide? May I suggest one of my favorite recipes using bittersweet chocolate?

Dunkable Brownies are certain to put a smile on your face.

Dunkable Brownies (Baker's One-Bowl Brownie Cookies) are rich, mouth-watering dark-chocolate brownie cookies that you will want to make again and again. Not only are they memorably delicious, they are ridiculously simple to make.

Brownie Thins are indulgent and satisfying.

Brownie Thins take a little bit more effort but they are just as delectable. The recipe calls for pistachios, but you can use whatever you like (or omit nuts altogether and savor the dark chocolate flavor on its own).

2003 - Baking Central

How a Kolacky should look.

It felt like Baking Central around here today, Dec. 9. I planned to start as soon as I woke up but I discovered that Mom was out of parchment paper (which I required for Kolacky because they can be quite messy). Once she returned from Kroger, I started on the Snickerdoodle Pinwheels. All I had to do was slice and bake, since I had made the dough and formed the logs yesterday. I cranked out seven dozen of those spicy, swirly goodies, which I will make again. I wondered if they were going to be worth it — they are! I especially like the way they look.

Mom chipped in and helped me do the Kolacky. These remind me of little pies because they have a simple, cream-cheese dough that you fill with preserves or pie filling. We used raspberry jam on four dozen and peach preserves on the other five dozen. Mom put up a card table in the kitchen and we had a regular assembly line going.

The only problem was that some of the Kolacky would open up. We never could figure out why — we were convinced that they were all sealed when we put them in the oven but the odd one would pop open! Of course, it didn't affect the taste — they're so delicious. I used a bona fide diamond-shaped cookie cutter too. In the past, I've made due with a circular one, which is fine, but the recipe says to use a diamond. The diamond cutter was from my new set that Mom surprised me with — 101 cookie cutters! I looked through them like a kid inspecting Halloween candy after a night of trick-or-treating. I can't wait to try them all out. Thanks, Mom!

2003 - Quit Stalling!

A KitchenAid stand mixer makes
a light job of cranking out cookie dough.

It's already our third week at home and I've just gotten around to baking on Dec. 8! Mom kept urging me but I kept stalling and finding other things to do (shopping!). I don't know why I put it off — her KitchenAid stand mixer made it so easy!

I guess I shouldn't say I actually baked, though, because I just made the doughs. First, I mixed up a double batch of Kolacky and popped the dough rectangles in the fridge. Then I made two batches of Snickerdoodle Pinwheels. I've never made them before — we'll see. I like Snickerdoodles but have yet to find a recipe that yields a truly cinnamon-y cookie. Because these cookies have the cinnamon-sugar concentrated in a layer spread out on the dough, I thought they couldn't miss.

The first batch went well in the rolling process but on the second batch, one of the pinwheel rolls ripped and nearly fell apart. If they taste good, they're worth repeating, though. Except for stressing over that ragged roll, they were fun to make. I had to stop between batches to make Charlie some cinnamon toast. It was so cute that he recognized the spice from its aroma and wanted some.

Cranking out the dough was easy with Mom's
KitchenAid and my trusty assistant. 

Tomorrow, I slice and bake, and fill and bake. Then I want to make some Choc-Oat-Chip Cookies for Charlie — they are his favorite cookie (with no nuts, of course).

Snickerdoodle Pinwheels

1/3 c sugar

1 Tbsp cinnamon

1/2 c butter

3 oz cream cheese, softened

1 c sugar

1/2 tsp baking powder

1 egg

1 tsp vanilla

2 2/3 c flour

1 Tbsp butter, melted

For cinnamon-sugar mixture: in a small bowl, combine the 1/3 c sugar and the cinnamon. Set aside.

In a large bowl, beat the butter and cream cheese on high speed for 30 seconds. Add the 1 c sugar and baking powder. Beat until combined, scraping sides occasionally. Beat in egg and vanilla till combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Between 2 sheets of waxed paper, roll half of the dough at a time into a 12x8-inch rectangle. Remove top sheet of paper. Brush half melted butter over rectangle. Sprinkle with 2 Tbsp of cinnamon-sugar mixture. Starting from a short side, roll dough, removing paper as you go. Pinch edges to seal. Roll in cinnamon-sugar to coat. Wrap each roll in plastic wrap. Chill 4 hours.

Using a sharp knife, cut dough into 1/4-inch slices. Place on cookie sheet. Bake at 375 degrees Fahrenheit for 8 to 10 minutes, or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire rack to cool. Makes about 60 cookies.

2003 - Homeward Bound

It's difficult to part with even one Dunkable Brownie.

I used up the very last drops of my pure vanilla extract to make two batches of Dunkable Brownies today (Nov. 22). They are soooooo good! They're full of intense chocolate brownie flavor. In fact, I was tempted to tell Lisa that I made only one batch! But I packed up her share and divided my portion (half for here, half for there), and my freezer is now bulging with baked goodies. I'll probably have one whole suitcase full of cookies to take home!

We each get four dozen, minus a few that mysteriously disappeared! And so concludes my last baking session on this side of the Atlantic Ocean for this year. Well, unless I made some more of these when I get back — four dozen seems such a measly amount.

Meanwhile, I'll have to get my recipes together so I can bake at Mom's house when I go back. Lisa and I will do the Nestle's Toll House Chocolate Chip Cookies at her house. I might skip the Moravian Spice Cookies. We'll see.

Until Louisville ...

Homeward-bound with a suitcase full of cookies!

Bake Piparkakut (Gingersnaps) for Epiphany

Epiphany, also known as Kings Day, is a Christian holy day that is traditionally observed on Jan. 6, bringing the 12 days of Christmas to a close. Epiphany marks the day that Jesus was made manifest, or shown to the Gentiles in the persons of the Magi from the East.

Celebrations vary from country to country and most of us are familiar with Kings Cake, a spicy gateaux in which a bean (or other small object, depending on the country and its tradition) is hidden. The person who finds the bean is then hailed as King (or Queen) for the day.

Charlie broke his cookie in three pieces.
He wished for more cookies!

But this blog is about cookies, so I decided to make Rovastin piparkakut (Finnish Gingerbread) today. These cookies, usually made in the shape of a six-pointed star, recall the costly spices brought by the Wise Men with their robust, ginger flavor. In Sweden,  Pepparkakor, as they are called, can appear as early as Dec. 13, or St. Lucy's Day. Here they are made in the shapes of little people, goats, pigs, and hearts.

But Piparkakut (or piparkakku) are typically cut into the shape of a star, to represent the star that the Magi followed. There is a delightful tradition of placing the cookie in the palm of one hand and breaking it with the index finger or thumb of the other hand, while making a silent wish. If the Piparkakut should break into three pieces, and all three be eaten without saying a word, the wish is supposed to come true.

Recipes naturally vary but most contain ginger, nutmeg and cinnamon. Cardamom is a popular addition, as well. Many recipes use ground, dried Seville orange peel or orange extract. Having none of these on hand, I chose to use lemon zest in mine. They were fragrant and tasty and went down a treat with a cup of tea. However you make them, the ginger and citrus in these crisp little cookies are somehow restorative and very satisfying.

Unfortunately, Epiphany is also the day that the Christmas tree is traditionally taken out of the house. And I'm going to do that. Right after I have a few more Piparkakut ...

Use baking soda, not baking powder.

Piparkakut (Wishing Cookies to the kids)

3 1/4 c all-pupose flour
1 tsp baking soda (the first picture shows powder; trust me, it's soda)
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 c margarine or butter
1 1/2 c sugar
1 large egg
2 Tbsp molasses
1 Tbsp water
1/2 tsp finely grated orange or lemon zest

Use a wire whisk to "sift" together
dry ingredients.

In a large bowl, sift together flour, baking soda, cinnamon, ginger and nutmeg.

In the bowl of an electric mixer, beat butter until softened.


Add sugar and beat until fluffy. Add egg, molasses, water and zest; beat well.

Gradually add flour mixture, beating until well mixed. Cover and chill at least two hours or overnight.

Preheat oven to 375 degrees Fahrenheit. On lightly floured surface, roll dough to 1/8-inch thickness.

Cut with star cutter. Place on ungreased cookie sheet (or use parchment paper).

Bake until done, about 8 minutes. Remove immediately to wire rack for cooling.

NOTE: These can be served plain (my preference) or piped with Icing: Stir together 2 c sifted confectioner's sugar, 1/2 tsp vanilla and about 2 Tbsp milk.

This stack would go well with a cup of tea before taking the tree out.

Run, Run As Fast As You Can ...