Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘Christmas cookies’
Posted: December 27th, 2012

Thanks to everyone who wrote in for the drawing of “Cook Yourself Sexy, by Candice Kumai. The winner is Teresa Chatman. The tome is in the mail.

If you are not Teresa Chatman, you can enter the drawing for "Sweet Christmas: Homemade Peppermints, Sugar Cake, Chocolate-Almond Toffee, Eggnog Fudge, and Other Sweet Treats and Decorations" by Sharon Bowers. The book contains hundreds of sweets and other holiday baking projects, such as ornaments and garlands.
It’s bound to become a treasured holiday companion for anyone who likes spilling flour and sugar all over the kitchen. Some of the recipes are simple, others elaborate. Not all of them are reserved for Christmas, though, such as Grandma’s Chocolate Crinkles, which would be just as welcome at the end of Valentine’s Day.
Yes, I just said “Valentine’s Day.” That’s only about six weeks away.

To enter, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

For those of you who can’t quite let go of the season:
GRANDMA’S CHOCOLATE CRINKLES
4 eggs
1 cup vegetable oil
1 1/2 cups sugar
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1 1/2 teaspoons salt
2 cups confectioner’s sugar
1. In a large bowl, beat the eggs and oil with the sugars and vanilla until smooth. Sift the flour, cocoa, baking powder and salt directly into the bowl and stir to blend. Cover the dough with plastic wrap and chill 1 hour.
2. When you’re ready to bake, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls and then in confectioners’ sugar, coating them liberally.
3. Place them on the prepared baking sheets, leaving 2 inches between each cookie, and bake for 8 or 9 minutes, until the cookies spread and crackle. Don’t overbake them. Even if the cookies don’t see quite set in the center, take them out and let them cool. This unusual oil-based dough will get too crispy if you overbake, but will set up deliciously chewy once you let the cookies cool completely on a rack.
4. Store the cookies in airtight containers, in layers separated by wax paper, for up to 1 week.
– “Sweet Christmas,” by Sharon Bowers

Posted in: Uncategorized
Posted: December 5th, 2012

Thanks to everyone who entered the drawing for “America’s Best Pies” from the American Pie Council. The winner is Priscilla Cochran. I’ll pop it in the mail today.

If you are not Priscilla Cochran, you are eligible for this week’s drawing from “The Old Farmer’s Everyday Baking Almanac,” put out by the publishers of The Old Farmer’s Almanac, with the help of Ken Haedrich.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT.
I do not store or share this information.

If you’d like to try a bite, I think these look good:
DRIED CRANBERRY-WHITE CHOCOLATE CHIP COOKIES
1 cup unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened dried cranberries
1 cup white chocolate chips
1 cup coarsely chopped walnuts or pecans

1. Using an electric mixer, cream the butter in a large mixing bowl. Beat in the sugars and eggs, one at a time, beating well after each addition.
2. Stir in the vanilla. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir in the dry mixture into the creamed ingredients, half at a time, until evenly mixed. Stir in the cranberries, white chocolate chips, and nuts. Cover the dough and refrigerate 1 to 2 hours.
3. Preheat the oven to 350 degrees. Lightly butter two large baking sheets or line them with parchment paper.
4. With lightly floured hands, shape the dough into 1 1/2-inch balls. Place the balls on the baking sheets, leaving about 2 1/2 inches in between.
5. Bake one sheet at a time on the center oven rack for about 17 minutes. When done, the edges of the cookies should be golden brown and the centers much less so.
6. Cool the cookies for 5 minutes on the baking sheet and then transfer them to a rack to cool completely.
Makes about 30 cookies
– “The Old Farmer’s Everyday Baking Almanac”

Posted in: Uncategorized

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