Daily Thoughts

Tips for Baking Cookies

Yesterday a friend emailed me and said that a lady had brought in ginger cookies to the office. They were thin and crispy  and she wanted to know why they had spread out so much. Here was my answer.

1. Almost always, the cheaper the butter the more water content. Never use whipped butter or margarine, way too much water content.

2. If you like a “fluffier” cookie to that of a thin crispy cookie, use half butter and half shortening in the recipe.

3. In making chocolate chip cookies from the recipe on the back of the Nestles Semi Sweet CC’s it calls for 2 eggs, I only use 1. If recipe calls for Large Eggs, and you have Extra Large, use only half of the eggs called for in the recipe.

4. Using parchment paper seems to help the dough not spread out so much.

5. Measuring the flour is really important. I never sift the flour. I stir the flour in the canister before I dip the measuring cup into the flour. I do not pack it in. I just dip the measuring cup in the flour and then level it off at the top.

If you like them soft, be sure to begin to watch the cookies in the last 2-3 minutes of baking time. Because all ovens are different, yours might be done in 9 min as opposed to 11. If the cookie just barely creases when you poke your finger in it, that is usually when I take them out. I am assured that they will stay soft that way. I also don’t use cooling racks. I put the hot cookie straight from the cookie sheet to the paper towel that I have placed on the counter. Soaks up some of the grease and seems to keep them softer than the cooling rack.

appetizers

Artichoke Fritata

Several friends have texted me to ask if I had any new appetizer recipes. When I went back through some recipes that I have used in the past, I came across this one. In the 90’s I belonged to a women’s club, called Northwood Womans Club in Dallas. We began each year with a “tea” for new members of which the members who are joined the year before was in charge of planning and executing this wonderful afternoon of great desserts and appetizers. Now why did I list desserts first….hum….tells me a little of why I cannot fit in those size 12 pants anymore.  Back to the story. This recipe was made and was an instant hit.

2 small jars (61/4 oz) marinated artichokes

1 small onion, chopped very fine

1 clove garlic, mashed

4 eggs, beaten with a fork

1/4 cup bread crumbs

1/2 teas pepper

1/8 teas oregano

2 teas parsley flakes, or chopped fresh parsley

1/8 teas Tabasco

2 cups grated cheddar cheese

Drain 1 jar of the artichokes-drain the oil from 2nd jar into frying pan.

Saute onion and garlic in oil

Chop artichokes very fine (use blender if necessary)

Combine all ingredients and pour into a 9×9 pyrex pan which you have sprayed with Pam

Bake at 325 degrees for 30 min or until mixture is set firmly and lightly brown.

May be frozen and reheated. Cut in squares and place on serving platter.

Cakes · Desserts

Strawberry Cream Cheese Cupcakes

Am having ladies over for lunch tomorrow. Wanted dessert that looked Christmasie (is that really a word, probably not) I remembered going to Celebrity Bakery in Dallas and having the wonderful strawberry-cream cheese cake with strawberry frosting after having their chicken salad sandwiches. So since I am serving chicken salad sandwiches tomorrow, I wanted to serve these. They are so easy and look so pretty. The taste is divine.

Any brand of strawberry cake mix (I do like Duncan Hines, but it is hard to find out here in Sushiland)

Mix cake mix according to directions on box. Set aside.

Mix 8 oz of softened cream cheese with all of the following:

1 tables flour

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1/3 cup sugar

1 teas vanilla

1 egg

When you have mixed the cream cheese, sugar, flour, egg, vanilla and flour, set aside.

Place 24 baking cups  liners in cupcake pan. Pour cake batter into cups to about 1/2 full. Spoon 1 tables cream cheese mixture on top of cake batter. Do this until you have used up all the cake mix. Bake at 350 until cupcakes tests done. Cool completely.

Make a frosting of:

1 box powdered sugar

1 stick butter, softened

1 teas vanilla

enough milk or half and half to make frosting spreadable. Frost cupcakes and top with a fresh strawberry which you have dipped in chocolate. Sprinkle red sugar over tops.

Daily Thoughts

2ND Annual Griswalds Storage Unit & WallMart Trip

We haven’t figured out yet why these things always seem to happen to us. I remember Erma Bombeck saying that she felt that God allowed the circumstances in her life so she would write about them and give people the gift of laughter. Maybe that is why these things happen to us. All I know is that if Candid Camera were still being filmed today, Frosty and I would probably be the stars of the show, as we just seem to attract “situations”.

It all began Saturday morning, when, “with visions of sugarplums danced in our heads,”  we set out to storage with our sleigh to pick up our Christmas decorations. After Frosty dropped the first box of “treasures”, and us scrambling around trying to salvage the unbroken nativities and the shattered ornaments,we decided that maybe a flat bed dolly would be good to use. So, in a few minutes, he comes back with a dolly.

We loaded up about 15 boxes on the dolly and we proceed downstairs to the car to load up the first haul. So far so good, (except the boxed “we” dropped). Frosty opens the back gate to start loading the SUV and I go around to the side to put both seats down so we have more room to pack  boxes. When I cannot get the seat to budge, I ask him to come around to help me put the seat down. He does….in doing so, he left the dolly, still filled with the boxes at the back of the car. I happen to look up to see the dolly rolling down the parking lot, still filled with the boxes, headed straight for a “Rent Me for $19/day” van. I take off running and then grab the handle to stop the roll away cart, finally stop it just before it crashed into the van. Frosty said he had never seen me move so fast. I give him a dirty look and proceed to load boxes. We take the dolly upstairs to the storage unit. The hallway is dark. He tells me that the lights are motion detected and I will have to walk to the other end of the hallway to activate the light. I do so, but by the time I walk all the way back, we only have about 5 min before the lights go out again. So another trip back down the hall. I am not singing Christmas Carols by this time. After 3 trips down the hallway to get the lights to come on, we get another load of “treasures” and head to the car.

After we finally get the tree loaded in the back of the car (this is now our 3rd trip back to the storage unit) I told Frosty that instead of bringing the other 15 boxes of Christmas decorations, let’s keep this year simple and just use green and red balls on the big tree. It is then that he reminds me that if we are truly going to keep it simple, we wouldn’t have made 3 trips to the storage unit. But off to WallMart to buy green and red balls for the tree. We enter a crowded store and head to the seasonal section where we find just what we are looking, containers of green and red Christmas balls. 50 green per container and 50 red per container. I pick up just the perfect container and the bottom falls out. Balls are rolling all over the isle with people having to back up their carts because they cannot go down the isle without running over the balls. Randy quickly runs around the corner pretending not to know me. That poor sweet clerk who came to help pick them up. I don’t think he was wishing me a merry Christmas. But off we go to check out. On the way out of the store, Mr. Randy is busy laughing at my fiasco with the ornaments and doesn’t realize that each person going out of the door is being stopped by a “friendly Wallmart Clerk” to check receipts. I was ever so thankful that it wasn’t the same clerk who cleaned up the isle after me a few minutes before. We are trying to hurry out of the store before we can damage anything else when Randy completely runs our cart into the “backsides” of the couple in front of us. Well…I guess I don’t have to tell you the looks we got from them. By this time, we were afraid to go anywhere else. We headed home to begin making our little abode into Frosty and Noel’s Gingerbread house. We both knew that we had had enough fun for one day. It is now truly beginning to “look a lot like Christmas” but we hope that by next weekend, we will have recuperated from loading and unloading boxes to just enjoy our new Christmas decorations. After all, “keeping it simple” is our new Christmas Season motto!

Chocolate · Desserts

Christmas Chocolate Cookies

I have decided that this Christmas season, every recipe will have the “Christmas” in it. That way, not only will it remind me that each and every day I need to be focused on the “Christ” in Christmas but also, it just makes the recipe sound so much better. Take these cookies, if they were just called Chocolate Cookies, you would just think, “hum…another chocolate cookie recipe” but calling them Christmas Chocolate Cookie, well…..you get the idea…just sounds so much “cookie classy”!

Actually I got these out of the Martha Stewart Cookie Recipe book and just made them this morning. They are easy and will pack beautifully if you are needing a cookie to box up to send to friends or family.

2 cup plus 2 tables flour

3/4 cup unsweetened cocoa powder (dutch-process such as Hershey’s)

1 teas baking soda

1/2 teas salt

1 1/4 cup unsalted butter, room temp

2 cups sugar

2 eggs

2 teaspoons vanilla

And a partridge in a pear tree….oops, got carried away there for a minute.

Sugar for rolling the balls of dough in before baking.

Sift together flour, cocoa powder, baking soda and salt into a mixing bowl. (I have to admit, I never sift this mixture, I just stir in really well with a fork or knife until it is mixed)

In a large mixing bowl, beat butter and sugar on medium until light and fully. About 2 mins. Add eggs and vanilla and beat to combine. Reduce speed and gradually add the flour mixture until all is blended. Wrap plastic over bowl and set in fridge for at least one hour.

Preheat oven to 350.

Shape dough in 1″ balls. Roll each ball in sugar. Place on baking dish lined with parchment paper about 2″ apart.

Bake until set, about 10-12 min.Transfer to rack to cool. Cookies can be stored between layers of waxed paper in an airtight container at room temp up to a week. If you house is like ours, they won’t last 2 days.

Daily Thoughts

Countdown to Christmas

Hope you have noticed the new look to the blog. When my son was here for Thanksgiving, he helped me to put a new look to the homepage. I am so grateful to his computer knowledge, while I do good to just write on the blog. Thanks, Jason, I love the look and the pictures of the desserts, just makes me want to get in the kitchen and bake.

It is now 4 weeks from today until that magical morning when, if we have small children, we awake to shrills of laughter and delight. If we are in the season of life that allows us to actually sleep past 8 because the children are either older or gone out of the house, we awaken to just the opportunity to sit beside the Christmas tree and remember special years of the family gathering around the tree. Isn’t it odd, when we have the children under our roof, they wake us up at 5:30 a.m because they cannot wait a minute longer to see what Santa has brought. We think, “oh how nice it will be when they are older and we can sleep in past 8 on Christmas morning sitting by the tree with a cup of coffee all the while listening to carols on the “iPod” (notice I didn’t want to sound too old and say “radio”)”.

Then, when they are teenagers, we have to threaten them with”you will have your iPod, computer and iPhone taken away, unless you get out of bed right now so we can have Christmas morning”.

Then the season of  wishing that they would grow up just a little more to where they will “appreciate all we are doing to make their Christmas special” Why, do they not realize that I shopped and shopped just trying to pick out the perfect present” only to find out since it was purchased, there is already a “new and improved” version.

Then the years come that we are empty nesters. We are now able to sleep in until 8, but because we go to bed so early now, we awake on our own at 6:00 a.m. As we head to the living room to turn on the lights to the tree and Christmas music. it still doesn’t make the longing of wanting a full house again,  go away. The longing for just one more year that we could have little ones back in the bedrooms, waking us up at 5. Or maybe just one more year of teenagers, sleeping so soundly that we have to turn up “Santa Got Run Over By a Reindeer” just to irritate them out of bed. That was always one of my most favorite ways to irritate them. Oh for the good times.

This year, I am learning to be content in whatever season of life I am in. Yes, I will sit by the tree and reminisce about Christmases’ past. I will give thanks to God for the years when we did have to stay up until midnight to put together trikes, or desks or train sets. The years of trying to get them all to sit down together for Christmas breakfast before they took off in their own cars to go show off their new clothes to friends will be remembered. But it is also very nice to sit with my husband, listening to”O Holy Night” while we enjoy the quiet of Christmas. We will give thanks for all the wonderful memories of children, teenagers and our parents being crowded into our house. When we have had enough quiet, we will quickly get ready to join our adult children at their house. It is now time to pass the baton to them to begin their traditions and memories of Christmas in their own homes.  We are adjusting quickly to the “passing the baton”. After all, we now, for the first time in years, are truly in control. We can leave whenever we want and head home to the quietness of Christmas as seen only through the eyes of grandparents.

The memories of Christmas past are absolutely wonderful but the new memories that will be made, maybe in a different way, are just as priceless. And because we can approach Christmas morning after having a great nights sleep, while visions of sugarplums danced in our heads, we will be so excited as the little ones jump up to greet us, with the sparkle of Christmas in their eyes.

So Christmas Countdown begins with renewed hope, renewed excitement and renewed love for our precious family who we love so much. Let the celebration begin! Noel and Frosty,

PS…that is now how we irritate our children, we change our names the day after Thanksgiving until Christmas, even on our phone answering machines and everything we sign (except the checks we send to them, we tried that, but the bank sent them back and the kids threatened to send us early to the nursing home if we did it again)

Daily Thoughts

Post Thanksgiving Blues

It’s almost here, the hour that both cars will pull out of the driveway and head home. Back to reality. Back to cooking for two. Back to having no toys to step over, no dishes in the sink, after I have cleaned up 14 times since lunch. No background Little Einstiens, no sharing my iPad, well, actually we didn’t share, I haven’t seen my iPad since last Monday. No Pop Tart crumbs to vacumn up. No cookie crumbs in our bed because all the little darlings wanted to lay in our bed and watch cartoons. Wait, why am  I getting depressed? Because with all of that, comes the cutest little voices telling me that “dats otay, Nana, I fine” when one of the other kids ate the last chocolate chip muffin. Or, “Nana, I wuv you so much” or, “I wish I could just stay here”. All those precious words are what make all the afore mentioned things worthwhile. So even though it will be nice to not have to “share” the iPad, or only cook for 2, the day after they pull away to head home will be the day that we begin to plan our trip to visit them in 4 weeks for Christmas. After all, the Thanksgiving blues would turn into a Blue, Blue Christmas without them. We love you guys and are so thankful that you were here this year and helped make new memories that will stay with us forever, especially the pen marks on the couch, the sticky gum that won’t come out of the carpet, the broken expensive pumpkin that won’t sit in the middle of the table anymore…..Oops, sorry, guess I did have  a little more Holiday Stress than I  thought. Well, we truly are thankful for each and every memory we have for Thanksgivine 2012, good and bad. Our family has come to accept the fact that our holidays relate more to Clark Griswald than to Norman Rockwell. We are signing off from Peter and Penelope Pumpkin to Frosty and Noel as of today…..The Christmas Countdown begins now!

If any of you have any funny Thanksgiving Dinner stories, please share them with us. Would love to hear from you.

Desserts

Soft Molasses Cookies

At this moment, the house is quiet. The kids that are already here have gone to Universal and the rest won’t come in until tomorrow. Thought I would take advantage of this quiet afternoon and get the cornbread made and get some cookies made for the rest of the week. After all, pumpkin and/or pecan pie just doesn’t travel well, when we are out exploring and taking little field trips the next few days. So these cookies will be just perfect for car trips to malls, Starbuck runs, and going to the Hollywood sign to take our picture with the gang. I have threatened them with no homemade rolls, no whipping cream for the pies and no olives to stick on the ends of their fingers and play olive puppets, (Oh, I forgot that threat is for the younger ones who still think that it’s not a real holiday unless they can eat the olives off the ends of their fingers) unless they go with me to the HS for a picture that we can use to make our Christmas card. Just thought it would be nice to be different this year. These cookies are a great new addition to our holiday feasts.

3/4 cup butter, melted (cooled but not reset)

1 cup white sugar

1 egg

1/3 cup molasses

1 3/4 cup flour

2 teas baking soda

1/2 teas salt

1 teas cinnamon

1/2 teas each cloves and ginger

1/4 teas ground nutmeg

1/2 cup white sugar (for rolling the cookie balls in before baking)

Mix together 1 cup sugar and the egg until blended. Add the butter and molasses.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Mix well.

Add flour mixture to the wet ingredients 1/2 cup at a time and blend together. If the dough is too moist, you can add up to a 1/2 cup more flour. Cover the dough and refrigerate for at least an hour.

Preheat oven to 375.

A small cookie scoop works well for making the cookies the perfect size. Roll each ball in white sugar and place on a cookie sheet lined with parchment paper about 2″ apart.

Bake for 7-9 min or until tops are lightly cracked. Leave on cookie sheets 1-2 min and then remove promptly to wire racks to continue cooling (this is when I usually sample about 5 of them, because they taste so good while warm)

Store in an airtight container when completely cooled. (It’s nice to have a little snack bag of these little darlings in the top drawer of the night stand, so when you are reading in bed, you can just reach over and get a cookie without having to get out of bed) Now that’s the way to read in bed.

Breads · Cakes · Desserts

Sour Cream Pumpkin Coffee Cake

If you are like me, your pantry has about 5-8 cans of pumpkin just sitting there waiting to be used in all types of new and exciting recipe this week. When I came across this one, it just yelled out to me, “make me, make me” so I did. It has a delicious streusel topping that just makes it even more delightful to serve for breakfast, coffee or dessert with a scoop of pumpkin ice cream or dollop of whipping cream.

1/2 cup butter

3/4 cup sugar

1 teas vanilla

3 eggs

2 cups flour

1 teas baking powder

1 teas baking soda

1 cup sour cream

1 3/4 cups (16 oz) can of Libby’s Solid Packed Pumpkin

1 egg slightly beaten

1/3 cup sugar

1 teas pumpkin pie spice

Streusel:

1 cup brown sugar, firmly packed

2 teas cinnamon

1/3 cup butter

1-2 cups chopped pecans (your preference)

Cream 1/2 cup butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs and beat well. Combine flour, baking powder, baking soda and add these dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.(DO NOT ADD THIS TO BATTER, YOU WILL BE SPOONING IT OVER THE BATTER). Spoon half of batter into a 9×13 greased baking dish. Spread to corners. Prepare Streusel as directed (see below). Sprinkle half over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven at 325 for 50-60 min or until toothpick comes out clean.

Streusel: Cut 1 cup brown sugar, 1/3 cup butter and 2 teas cinnamon together with pastry blender until blended and looks like crumbs. Stir in pecans.

Breads

Easiest Homemade Rolls EVER!

When I had some ladies over for dinner last Tuesday, they could not believe that we were having homemade dinner rolls. A couple of them wanted to know what brand they were because they said that they were the best and wanted to buy them for Thanksgiving. When I told them they were homemade their response, hum…let me see if I can get the “new jargon” term, SHUT UP!!!! So I did. I thought they were telling me not to talk, but I soon found out that that meant “wow, they are great.” These young folks today. When they told me to “shut the door” I thought maybe they were cold so I went and closed the door to the hall, only to find out that that was a term of surprise and approval. Since they requested the recipe, I am posting it and can’t wait to hear back from those who will try them. They truly are so easy and taste delicious.

2 pkg of yeast

1 cup warm water

1 egg

1/2 cup sugar

1 teas salt

3 1/2 cups flour

Grease glass bowl.. Set aside. Mix yeast and water, in a bowl and stir until yeast is dissolved. Add all ingredients in order given. Stir in flour last as you might just begin with the 3 cups and add a little at a time until the dough is soft, workable and pulls away from the sides of the bowl. (I usually just use a total of 3 1/4 cups flour, but save the other 1/4 cup to sprinkle over the counter, or waxed paper to roll dough out.)

Place dough in there greased glass bowl and lay a dish towel over the top. Put someplace that is warm with no drafts and let rise for about 1 hour, sometimes, depending on the temp of your house, it might take longer, until dough has doubled in size. When it has, place dough on floured surface and knead for about 2-3 minutes. Roll dough out  to about 1/2″ and if you don’t have a biscuit cutter, find a size of glass that you can use to cut the rolls. Turn the glass over and using the open part of glass, cut dough into circles.

(You can either melt a stick of butter and using a pastry brush, brush butter all over the dough before cutting biscuits and then you will only need to place them in the dish with melted butter, not having to flip them to coat both sides.)*See next step.

Melt 1/2 stick of butter in a 9×13 pyrex pan. Dip each biscuit into the butter, both sides and when pan is full, repeat with another 8×8 square pan. Don’t crowd the biscuits as they will rise before you bake them. These 2 pans should hold all the biscuits you will cut.

Now, cover a second time and place in warm area to allow to rise again for about 30 min to 1 hour. Bake in preheated 400 degree oven until rolls are golden brown on top, about 20-25 min.  Serve hot. See, I told you these were SHUT THE DOOR easy!