Bake and bake and bake

Remember the post about the baking weekend?

Before I started, I got in all in order:

Apron? Check


Cappuccino? Check

Christmas Music? Check

My baking buddies? Sadly, no check.

I am here, they are there. I would have totally would have been the cool aunt and busted them out of school for it though. OK, probably not, but I would have taken them for the weekend and put them to work. I mean...look at them! They don't need me for too much, they can measure, wash and dry dishes, perfect specimens I tell you!

So, it all began Friday morning and was a full time doing until Sunday night. This was the result:
Sadly, I was not clearly thinking and didn't get any other pictures of the final results, but there were literally hundreds of cookies, and by Tuesday they were all gone.

By the way Mom, I totally get why Mini Nut Tortes were a once a year thing now. (but they are so worth it)

Baking without the stress

I am very excited for this weekend. I took Friday and Monday off work to bake cookies, and get all of our gifts shipped. I have just two things to pick up and I will be done done done with our shopping. I even have it all wrapped already! I am quite excited.

If you have read this from the start, you will know that I love to bake and cook, so taking off two days from work to bake is like a fun mini-vacation for me. While it may never be that way for others, I would like to offer some tips that can help get you through the baking stress free.
Remember...I am not an expert, but follow along and you can survive the holiday baking bonanza!

1 Repeat this phrase:
It's the thought that counts, and this should be fun. Seriously, if you hate to bake, then don't. Find a different way to spread the holiday cheer. Make fudge (eagle brand recipe is EASY), or try this cute, simple recipe. Instead of baking, make a cute simple craft, or tell your friends and family that instead of baking you are using the money you would have spent to make a donation to a local food bank or other charity.

2. Know your audience:
Are you sending these to family members? If so, maybe there is a cookie that is a family favorite, or has a fun memory associated with it. (like maybe one year when you were really little you added 1 C salt instead of 1 C sugar to the russian teacake dough on accident. just hypothetically speaking).
Are the cookies going to friends or family in college? They will be happy just to get a care package so don't worry too much about fancy cookies.
Are you shipping to a soldier overseas? Items like banana bread and muffins that are very moist can mold very quickly in the hot, humid climates. They may have buddies that don't get packages (its sad, but a reality), so larger quantities to share would probably be appreciated. You may be able to make a lot more chocolate chip cookies than the fancier cookie you were planning for.

3. When it comes to time, overestimate, and bake accordingly:
The recipe time is probably based on optimal time and lets face it, we don't have someone measuring, setting up and cleaning up for us. You also have to remember to allow time for cookies to cool before storing. If you only have a few hours to bake, go for easier recipes (like the ones in #1), and use your old standbys. You don't want to experiment with a new recipe when it may be the only chance you have to bake.

4. Beware of the fancy new recipe:
The magazine makes it look so simple, but it may not be. Judge yourself, but from personal experience, I am a little more critical of my baking when its going out to others. For this reason, I don't try new recipes for my holiday baking unless they are variations on recipes I am familiar with (this year I am trying a vanilla sugar cookie, instead of plain sugar cookies).

5. Look back on years past:
I think I made cut out gingerbread cookies for three years in a row before I stopped. I don't enjoy decorating cutout cookies. AT ALL. I get this grand idea in my head, and usually they don't work and by the third cookie I am bored. No more. I am baking and, as I stated, I should enjoy it. Therefore, if you get a plate of cookies from me for Christmas, it won't include decorated cut out cookies. Deal with it. : )

6. Read, re-read, and read again:
It's frustrating to make up your dough, be ready to bake and then see that it has to chill for 2 hours before baking. Read the entire recipe all the way through to make sure you are aware of all the steps.

7. PLAN AHEAD:
If you have never had to run to the grocery in the middle of baking for 1/2 tsp of cinnamon then congratulations. However, things like flour, butter, and sugar add up quickly when you are making several recipes, especially if you are doubling recipes. I actually compile all of my recipes, and list out how much of each item I need in Excel. You can laugh at how crazy this is, but I will have the last laugh since I won't be running to the grocery for missed ingredients.

8. Helpful tools:
Parchment paper: You can re-use it until it gets pretty brown or starts to crack. Great for ensure cookies don't stick and saves cleanup time.
Cookie scoop: This one is pretty self explanatory, but they are great and you can get them almost anywhere (even the grocery) for pretty cheap
Extra timer: You may need to cool something for a certain amount of time before moving to cooling rack, while something else is baking. An extra timer is great during this times.
Stackable cooling racks: Really great if you have limited space

9. Did I mention this should be fun?
Put on some soothing music (I will be playing my Christmas CD's)
Wear comfy clothes
Invite friends, or don't if you are like me and like the kitchen to yourself
Treat yourself to a latte before you get started
Whatever you can do to enjoy, do it. Don't be afraid to skip it. Baking isn't what Christmas is ALL about. For me, its an enjoyable part of the season, but if it isn't fun for you then you should find another way to enjoy the season.

Whatever you do to get in the holiday spirit, have fun!
-Carrie

There will be a quiz...

Anna posted some reading material today...
The New York Times searched and found what they believe is the perfect chocolate chip cookie.

I plan on making this dough on Saturday morning before we head to Orlando to see Cirque du Soleil (points for Jim). Then, I'll bake away when we get back. I can't wait. I sure hope Alton will forgive me for straying. Really Alton, it's not you its me!

http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=2&pagewanted=1&oref=slogin

When you don't forget baking soda...

Isn't this better?



I used my trusty Alton Brown chewy chocolate chip cookie recipe.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13617,00.html

I added
1/2 C shredded coconut
1/2 C chopped pecans
and I remembered the baking soda

These taste great. The cookies are nice and crisp at the edges, and soft chewy in the center. I have tried other choc chip cookie recipes, and always come back to this one. The coconut adds a nice sweetness and texture, and the pecans are delightful. Neither of the additions overpower the chocolate chip cookie flavor.

BTW...Remember the post about my love of coffee mugs? Well, thats one of my faves in the picture. I didn't buy it, it was in a set that belonged to my mom. It's reserved for special occasions, mostly days that I need cheered up. It made a special appearance for the photo.

Ever wonder what would happen....

If you forgot to add baking soda to your cookie dough?



Yep...sad indeed.

I was planning on going back to the basics and making chocolate chip cookies. As I reached in the pantry for the chips, my eyes met the coconut. Why not?! Then, a lightbulb; nuts, pecans in fact. I was so excited. I quickly got to work, baking away paying no mind to my regular organized baking. I didn't premeasure my flour into a bowl and add the baking soda and salt. Nope, I was still in a haze of excitement over "my creation". I was disappointed as I pulled the cookies out of the oven. They were like little chocoloate/coconut/pecan hockey pucks, and they were burnt on the bottom. Do you think you forgot to add something Jim asks. The shock, the shame...Of course I didn't forget anything. As the words left my mouth, it hit me - "THE BAKING SODA!"

So, there you have it. All your baking soda mysteries solved!

Paying up

Anyone that knows me well, knows I don't gamble. The few rare times I have been to a casino, I parked it in front of a nickel slot. In my opinion the chance of walking away with more than you came with isn't worth it. I could think of a lot of ways to spend $100 (trust me people, I know how to stretch a dollar), but lay it on the line in hopes of walking away with more than you started with is just plain silly to me. That being said, I am willing to make a friendly wager now and again. This time I lost and what I owe is cookies. Mwahahahahaha (that's my evil laugh) - its a win win for me. If I won, well, I won, and losing means - OH NO!, I have to bake. BTW-If that last run on sentence made you cringe, you should know that there are plenty more where that came from!

The bet was on American Idol. We each picked a contestant and whoever went the farthest won. I picked Brooke White, after David Archueleta was already picked. Its seem that "ladies before gentlemen" is not honored in Canada, because my pal Derek picked David before I had a chance to choose. The nerve.

The winnings included Double Peanut Butter cookies (I posted those previously), M&M cookies, and lemon crinkles. As I was making the lemon crinkles, it occurred to me that I have not yet shared this trusty, easy, and oh so good recipe with you all. Or you one, since it seems no one reads this darn blog.

By the way, please forgive the lack of the peanut butter cookie in the picture. Those don't last long around here. As a matter of fact, I had to pry them from Jims death grip to mail to my Canadian pal.

Lemon Crinkles

• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 tablespoon fresh lemon juice (or 1t of lemon extract)
  
• Zest of one lemon (omit if using extract)
  
• 1/3 cup confectioners' sugar for decoration

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. ***Note - I prefer to refrigerate the dough for about 15 minutes and then roll into balls before rolling in powdered sugar.
   
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

You can vary this recipe by switching up the cake mix and extract flavors - Be creative!
Try:
*Chocolate cake mix and one teaspoon almond extract
*Strawberry cake mix and one teaspoon vanilla extract
*Chocolate cake mix and one teaspoon peppermint extract

P.S. - Don't you love that plate! Thanks Grandma!