Bake and Trade 2014

I organized a Bake and Trade (aka cookie exchange) at the office again this year and I have to say, I took it up a notch. We had the Christmas music playing like last year, but we also voted for what we’d like to have for our first bite. The winner (the only savory treat – jalapeno cornbread muffins) got a box of really pretty cupcake wrappers. 

I also gave out the cutest party favors – mini holiday cookie cutters. Whenever I wondered if I was going overboard, I thought, what would my friend Gabbie do? Because Gabbie always goes the extra mile when throwing parties and basically everything in life. For example, for Halloween, she gives out Starbucks travel mugs to the parents!!! What parent wouldn’t love that??

So anyways, I asked myself, what would Gabbie do, and I’m pretty sure she’d do something even more extravagant, so I went ahead with my Bake and Trade party at work. And it was fun!

Thank you to everyone who participated! We had such a wonderful variety of treats!

And by popular demand, the recipe for Mock Skor Bars. Just some history on this treat: Every year we get super excited about this treat brought in by our colleague Allison. This year, it was brought in by Sophie and we are so happy she made it!

Mock Skor Bars

Recipe from here.

Ingredients

24 salted soda crackers

1 cup butter

1 cup brown sugar

1 cup semi-sweet chocolate chips

Directions

1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place crackers evenly on pan.

2.  Melt butter in a saucepan over medium heat. Add brown sugar and stir until melted and combined. Mixing constantly, bring mixture to a boil for 2 minutes. Pour mixture over crackers.

3.  Bake in the oven for 5 minutes.

4.  Sprinkles chocolate chips evenly over caramel and return to oven just until the chocolate melts. Spread with an offset spatula.

5.  Place pan in fridge or freezer until firm. Break into pieces and devour.

Note: I’ve made this with Ritz crackers and it is phenomenal.

I made the Mars Bar Blondies that I made for my wedding. Check out the recipe here. 

Check out these cute cookie cutter party favors! Love!

Cookie Exchange Part 1

I organized a cookie exchange at work with Christmas music and everything!  We all baked goodies and brought them to exchange. It was a lot of fun and we got to share where the recipes came from.  I thought it would be nice to share these tasty recipes with everyone.  I tasted all of them and they were delicious! I hope you have fun making these as I did eating them!

Two Grandma’s Gingersnaps

From Helen

Grandma Grace’s Gingersnaps

Ingredients

1 cup white sugar + extra for rolling the dough in

1 cup brown sugar

½ cup cold water

1 cup dark molasses

1 cup shortening or butter

3 tsp baking soda

2 tsp ginger

4 ½ cups flour

Directions

1.  Preheat oven to 350 degrees F.

2.  Mix all ingredients and roll into balls.

3.  Roll balls in sugar ad place on baking sheet.

4.  Bake for 12-15 minutes.

5.  Cool on racks.

Grandma Norma’s Gingersnaps

Make 3-4 dozen

Ingredients

¾ cup butter

1 cup white sugar

1 egg

4 Tablespoon molasses

2 teaspoon baking soda

2 cups flour

1 teaspoon each of ground ginger, cinnamon, clove

½ teaspoon salt

Directions

1.  Preheat oven to 350 degrees F.

2.  Cream butter and sugar.

3.  Beat in egg, then molasses.

4.  In another bowl, mix together flour, spices, salt, and soda.  Add to wet ingredients and mix.

5.  Form balls and roll in sugar.

6.  Place on an ungreased baking sheet and bake for 10-12 minutes.

7.  Cool on sheet for 5 minutes, then cool on rack.

“Mud & Snow” Whole Grain Shortbread

By Michael

Makes about 50 2-inch diameter cookies

 

Ingredients

4 cups whole grain flour

2 cups unbleached all-purpose flour

1 ½ cups sugar, or to taste

¾ teaspoon salt, or to taste

3 cups unsalted butter, softened

6 teaspoon vanilla extract, or to taste

¼ cup dark chocolate shredded, or to taste

2 Tablespoon icing sugar, or to taste

Directions

1.  Mix dry ingredients (except for chocolate & icing sugar) together in a large bowl.

2.  Add wet ingredients to the bowl.

3.  Gently and gradually incorporate all the ingredients with your hands until mixture can be shaped into a large smooth ball. If mixture is too crumbly, add a bit more softened butter. If mixture is too wet, ad a bit more flour.

4.  Preheat oven to 325 degrees Fahrenheit.

5.  Roll out ball over a large flat smooth surface to just under ¼ inch thickness.

6.  Use a cookie shape to make the cookies.

7.  Sprinkle chocolate over the top of the cookies.

8.  Place on baking sheet & bake for approx. 30 minutes, checking underside & turning every 10 minutes.

9.  Take cookies out of the oven & let cool on a tray.

10.When cookies are cooled down, dust icing sugar over their tops.

Lavender Shortbread Cookies

By Lindsay Zibrik

Yields: 2 dozen.

Ingredients

1 ½ cups butter, softened

2/3 cups granulated sugar

¼ cup confectioners sugar, sifted

2 Tbsp. fresh or dried lavender, finely chopped

1 Tbsp. fresh mint leaves, chopped (optional)

1 tsp. - 1 Tbsp. lemon zest, grated and chopped (adjust to taste)

2 ½ cup all-purpose flour

½  cup cornstarch

1/4 tsp. salt

Directions 

1. Cream butter and sugars. Mix in lavender, mint and lemon zest. 

2. Combine flour, cornstarch and salt. Mix dry ingredients into butter mixture until well blended. 

3. Divide dough into 2 balls, wrap in saran wrap and flatten to 1" thick. Refrigerate until firm (approx. 1 hour). 

4. Preheat oven to 325°F. Roll out dough on a lightly floured surface to 1/4" thickness. Cut cookies and place on cookie sheets (or use a cookie press, if desired). 

5. Bake 18-20 minutes until cookies are just starting to brown - do not over bake!

Stay tuned for Part 2!