Posts tagged ‘cookies’

December 23, 2010

A Yummy Gift

One of the best gifts is a homemade gift, without a doubt. It’s an easy way to show you care by using your time and creative skills to make something cute and yummy. If your living on a budget these jars are great gifts for coworkers or neighbors! Now, I am not very creative but this little jar of cookie making ingredients is so easy, even I can do it.

Aren't they cute?

It looked like a cookie ingredient bomb was dropped on our living room table and floor after this project was complete but it was well worth it. Poor yourself a glass of wine to sip on before you start and you won’t care about the mess….

Oops.

Here is what you need to layer into the 1 qt. mason jars (in this order):

Ingredients

  • 1 1/3 cups rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/2 cup chopped pecans
  • 3/4 cup semisweet chocolate chips
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • A square of festive fabric to cover the top
  • A piece of ribbon

I highly recommend using a funnel for the flour and white sugar, we make-shifted our own paper one. While the funnel limits the mess, it by no means will prevent it. We still had some mishaps — like when our sweet tooth(s) took over our ability to think logically and we added way too many chocolate chips causing the jar to be too full to fit the layer of flour, and it poured over the edges.  That was fun to clean up…

Wine glasses had two uses that night. Who knew they doubled as a sugar and flour compressor?

After you put the fabric on top and screw the lid on, print out these directions on a little card and tie it to the jar!

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla.

3. Stir in the entire contents of the jar. You may need to use your hands to finish mixing.

4. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.

5. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.



 

 

 

 

 

 

From the Little Yellow Kitchen,

Lauren

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December 21, 2010

Ginger Crinkle Cookie

I knew I had to make these myself when my aunt brought them to our house and they disappeared within minutes. My cousin (who the cookies were supposed to be for) was quite angry about this little incident because the whole family simply ignored his rippling muscles and scary protective demeanor to eat them all up, didn’t anyone teach him to share 😉 ?

Betty Crocker's Ginger Crinkle Cookies

Chrissy and I have a little saying that is appropriately used when we create something scrumptious. It is said like so: “By George, we’ve done it again!” [always stated loudly and confidently]. We are well aware that this is not how the actual saying goes, but it’s so fitting that we can’t help but say this out loud after our first bite of something delish. These cookies definitely deserved a “By George, Betty (Crocker that is) has done it again!” Read’em and weep (tears of joy only please):

Betty’s Ginger Crinkle Cookie:

Makes 48 cookies

Pre-heat oven 375 degrees

So...Crinkly!

Mix together and set aside:

2 1/4 cups flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

In mixing bowl combine:

1 cup packed brown sugar

3/4 cup shortening or cooking oil

1/4 cup molasses

1 egg

 

After mixing these together add flour mixture. Warning: Mix with caution, the batter is so hefty I could smell the motor burning in my hand-me-down mixer from 1986.

Roll in 1 ¼” balls then dip the tops in sugar. See how we made Christmas colored sugar below!

Bake for 8-10 minutes. Let cool for 5 minutes on a cooling rack then move to a plate, walk straight to your sofa, cuddle up with a blanket, turn on The Christmas Carol and finally take a bite.  Then another bite, then another bite…then go get another cookie.

 

Eat up!

Save some money, make your own colored sugar:

Put ¼ cup of sugar in a Ziploc bag. Add 2-3 drops of desired food coloring. Rub the sugar around in the bag until it is thoroughly mixed and colored. Then dip the tops of your Ginger Crinkle cookies in it!

Perfect Christmas Green!

Put a few drops in and shake it up!

 

We had some "excess" batter and couldn't resist creating the GIANT cookie!

*If you found us on Foodpress.com, thanks for stopping by!! We encourage any and all comments 🙂 Merry Christmas!

From the Little Yellow Kitchen,

Lauren

December 20, 2010

Getting craisy in the LYK with fresh-herb cookies!

You won’t believe it, but we also love to bake!

Cooking delightful dishes is what we normally do, well, since we need to eat. But we all could use a break from the “needs” and treat ourselves to the “wants”.

"Craisy Oatmeal Cookies"

For an easy fix, cookies or brownies normally do the trick. Since the go-to cookie recipe in the Little Yellow Kitchen is oatmeal chocolate chip, we decided that it was time to spice it up and get creative with a variation on the norm. This is the recipe I found on Food Network, while doing some research: Craisy Oatmeal Cookies.

These are definitely the new favorite. Especially right out of the oven, when the aroma of fresh rosemary saturates the air, and perks up your tastebuds as you take that first bite!

Ingredients:

2 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup unsalted butter (2 sticks), at room temperature

1 1/4 cups dark brown sugar

1 tablespoon honey

1 1/2 teaspoon vanilla extract

2 eggs

1/2 cup sweetened coconut flakes

3/4 cup dried cranberries

2 cups rolled oats

1 1/2 teaspoons fresh rosemary, finely chopped

Directions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
  • In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time. Mix in coconut, dried cranberries, oats and rosemary.
  • The original recipe said to fold in the dry ingredients to the rest of the mixture, but honestly, it would probably be fine to throw them in the mixer to do the grunt work for you, just be careful to not overbeat!

Try not to eat all the cookie dough...tempting, though.

  • Form into balls (about 2 Tbsp )

This many should all fit comfortably on one sheet.

  • Place 2 inches apart on greased cookie sheets.

Note: for the bottom rack of cookies, place an extra cookie sheet underneath so they won't get too brown on the bottom!

  • Bake until cookies turn golden, 11-13 minutes. Remove from oven to cooling rack. They say to let them sit on the sheet for 5 minutes, but I definitely couldn’t wait that long.

Enjoy!!

From the Little Yellow Kitchen,

–Chrissy

Great textures, chewy and so good!