Should blog more...

I should blog more.

Need to make time.

I always try to and then realize I don't have the right computer that has the pictures on it.

Then, I just forget.

This is my attempt to start again.

:)

Recipe 5 of 175-Anise Drops

Anise (Pimpinella anisum, also anís (stressed on the second syllable) andaniseed) is a flowering plant in the family Apiaceae native to the easternMediterranean region and Southwest Asia. It is known for its flavor, which resembles liquorice, fennel and tarragon.

Recipe 5 of 175 is Anise Drop Cookies... not sure why they have "drop" in the title... they were piped onto the cookie sheet. (I used a ziplock bag and cut a hole in it) These cookies were very easy to make, and I think pretty tasty. Warning though...they have a licorice taste to them. Very light... almost snicker doodle-ish. Another warning: give room between cookies... they expand a lot.

Enjoy...
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 large eggs
1 1/4 cups sugar
1 teaspoon anise extract

Directions
1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl; set aside.

2. Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco No. 806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.

3. Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks using a spatula; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

Recipe 4 of 175-Double Chocolate Chip Coconut Cookies

Many times in my life I get a certain idea in my head and get almost obsessed with it. Once for work my boss asked me to organize a week long event that included organizing meals and accommodations for a group of missionaries from Europe. One of the meals he wanted to have lunches available to "grab and go". I instantly thought it would be cool to use gable boxes. But of course the ten stores I went to didn't have any. I see them ALL over the place for Christmas to put cookies in and stuff... but it must not be in season! I posted something on facebook and someone told me they saw the boxes at their local craft store in SEATTLE! I live in PORTLAND!!! hahaha!!! The event was five days away... so, we arranged for her to pick them up and found someone else coming down to Portland. It was awesome! They turned out even AWESOMER!!! :) I know, I know... that's not a real word... but that's how awesome it was!!! :)

Anyways... the other night I had another one of these moments. I volunteered to bring dessert for our new life group we are a part of on Wednesday nights. It's been one of those frustrating, tiring weeks... I was going to start them on Monday, but Kaden decided to take all evening to go to bed. So, I made Tuesday THE day to make some cookies... I found THE recipe I wanted to make in my Martha Stewart book. It's so hard because some of the recipes call to chill for hours or overnight... and some ask for weird ingredients. I was set on making Double Chocolate Chip Coconut Cookies.

I went to pull out all the ingredients and was missing White Chocolate Chips... If you know me at all..that's a staple in my house... so, I was floored that I didn't have any in our cupboards. I got frustrated and tired... and Joel was leaving so I couldn't run to the store. I was going to ask the housemates to keep an eye on Kaden as he was asleep... but we were all in luck... there was a mistake in the housemates life group snack sign up list... there was an abundance of cookies! So, a win-win situation... I didn't have to bake (and by the time I couldn't find another recipe to do and get the guts to ask them to watch Kaden) it was late... but I did then make them for our other life group on Thursday. They were worth the wait.

Here's the recipe:
Ingredients-Makes about 5 dozen
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts, (about 6 ounces)

Directions
1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
From Holiday Cookies 2005, Special Issue 2005

Cookie Break...

Baked three cookie recipes in a row... I think I might have made some of my favorite Cranberry White Chocolate Chip cookies before I even started my martha stewart cook book venture. So... lots of cookies. I think we were all ready for a cookie break... we made Rice Crispy Treats! YUMMMM! One of my all time favorites!

My mom, who by no means is a baker, used to make rice crispy treats on a regular basis. Especially if we were going camping, or a road trip of any kind. We used to eat them for breakfast. That's probably where I got my sweet tooth... I would eat the sweetest things for breakfast! I am not used to the hardy stuff... like eggs and potatoes! I would take a donut and a cup of coffee any day over eggs, toast, hash browns, etc.

Here's my rice crispy recipe:

One stick of butter

One bag of marshmallows

Six cups of rice crispy cereal

(I table spoon of peanut butter, optional)

Melt the butter in a big pot

Melt the marshmallows in the pot

(add the peanut butter)

Stir frequently so it doesn't burn

Take the pot off the heat and mix in six (or so cups) of cereal.

Pour in a greased 9x11 pan, use either a piece of wax paper or a spatula (I use the rice spatula) to push down the cereal, wait a little to let it set... cut up in squares and enjoy! :)

SNICKER DOODLES!!! Recipe 3 of 175

Snickerdoodles was the third recipe out of the Martha Stewart Baking book I tried. I love Snickerdoodles! I baked three days in a row... these cookies were special... I baked them for my friends at Missio Community. We have just started meeting regularly with a group of people from mostly SW Portland. The church we currently attend is called Mosaic... it is a church that believes in Church Planting, sending a group of people out with a lead team to start new churches in the greater Portland area and also overseas in a place called Kosovo. So, we are in the beginning stages of birthing this church out of Mosaic called Missio. It's been so fun to be in the early stages of meeting. Our first official life group was on Wednesday and I got the privilege of baking some goodies for the night! I am very excited to be able to share my love for baking with a new group of people, but most of all I am very excited to share life with this group of people. It's been a fun journey thus far... can't wait to look back and remember eating snickerdoodles together on our first life group night! :) The recipe was very good...

Ingredients
Makes 4 dozen
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Directions
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

From Holiday Cookies 2005

Recipe 2 of 175-Iced Oatmeal Applesauce Cookies

Recipe 2 of 175 was iced oatmeal applesauce cookies. These weren't my favorite... they were yummy because of the icing... but it was more of a glaze. It has maple syrup in it. What doesnt taste better with maple syrup? I didn't like how sticky the cookies were. There was no stacking the cookies on top of each other, which made for tough transportation. I made these for fun because they looked amazing!!! The glaze didn't turn out as bright white as the picture in the book. Anyways... I think I will keep the glaze recipe...but the cookie recipe was just okay. But we sure got a lot of comments on how amazing they looked... and many people requested the recipe. Maybe it's just me... I like my oatmeal cookies a little less sticky....maybe more crunchy? Not sure those are the right words... but try them for yourself!

Ingredients
Makes about 2 1/2 dozen
4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup chunky-style applesauce
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins
1 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup

Directions
1. Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
3. Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
From Holiday Cookies 2005, Special Issue 2005

Recipe 1 of 175-Chewy Chocolate Chip Cookies

The recipe book I received was Martha Stewart's Cookies book... There is 175 recipes in the book. Cookie 1 of 175 I decided to start with the Chewy Chocolate Chip Cookies. You can tell a lot about the rest of the recipes when you start with everyone's favorite... CHOCOLATE CHIP COOKIES!!! Makes me want one now. It was a hit... but it wasn't MY favorite. I did like how chewy the cookies turn out. But there was something that was missing for me. I will play around with the recipe a little bit... but some of the reviews said to only add one egg. Take the suggestion as you will... I haven't tried yet.

Here's the recipe:

Makes about 3 dozen
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.