Tuesday, November 22, 2011
When making these cookies in to balls it reminded me of the "Corn Starch Experiment". If you've ever done it in school, the whole thing is that when you mix corn starch and water it becomes this liquid that when you apply pressure to, it seems solid; but when you reduce the pressure it seems to turn in to a liquid again. When I was finished with the dough, it seemed very crumbly and I thought making the balls would be a disaster. But just like the experiment, after I applied pressure to make the balls, they magically came together and formed a solid ball!
After I dusted them, I couldn't wait for them to cool and see if they would taste delicious or gross. They were really good! The only downfall to this cookie is that it is very dry and sucks the moisture out of your mouth. Definitely have a drink close at hand! All in all, I give them two thumbs up.
Enjoy your Turk(ish) Cookies for Thanksgiving!
Saturday, November 19, 2011
Also, if you are looking for a cookie without eggs, this is the recipe for you. The sour cream in the recipe gives it that extra moisture and was a good replacement. Here's the recipe:
LEMONY SOUR-CREAM COOKIES:
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter or margarine, softened
1/2 cup sugar
1/2 cup sour cream
1 teaspoon freshly grated lemon peel
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. In small bowl combine flour, baking soda and salt.
2. In large bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon peel and vanilla. Beat in flour mixture just until blended.
3. Drop dough by rounded teaspoons, 1 inch apart. Bake until cookies are set and edges are golden, 1o to 12 minutes. Cool on a cookie sheet.
4. Repeat with remaining dough
I bet these cookies would go great with a cup of hot tea, but since I am not a hot tea drinker someone else might have to try that out for me. Enjoy, and I hope you have a better time grating than I did!
Sunday, November 13, 2011
This recipe goes WAY BACK. When I was in first grade and studying dinosaurs, our teacher had us practice our writing by writing a recipe. The title of the cookie recipe was "Dinosaur Droppings" (I don't know who would ever name a cookie that, because it makes it sound so unappetizing and sort of gross). Some of the ingredients were "crushed bone" aka sugar. It really kept with the whole dinosaur theme.
I had no recollection of writing this recipe until a while back I found it in a drawer and realized my mom had kept it all these years! We made the cookies and they turned out great. Well...time passed and I was wondering what the recipe was. My mom finally lost the "Dinosaur Droppings" recipe, so I was left to find the recipe online. It's not that the cookies taste bad, they actually taste okay, but they don't get firm. I don't know what I'm doing wrong, but I'm pretty sure they aren't supposed to stay in a sad little clump that I can't peel off the wax paper. Maybe you'll have better luck...
"Chocolate Oatmeal No-Bake Cookies"
1 stick butter
2 cups sugar
1/2 cup cocoa powder
1/2 cup milk
1/2 cup smooth peanut butter
3 cups instant oats
1 tsp. vanilla
1. Combine butter, sugar, cocoa powder and milk in a large saucepan and heat to a low boil. Stir until mixture is smooth.
2. Remove from heat and add peanut butter, vanilla and oats.
3. Drop by tablespoonful on wax paper to let harden up. Can be stored in a containter in the refrigerator.
This is the picture after just adding in the oats. I have to admit, it sort of does look like dino poop...or atleast what I imagine what dino poop would look like :)This is the final step after dropping them on to the wax paper. I had such a hard time getting a clear picture of the cookie. It was almost as if they were saying, "No, I'm ugly! You can do better!"
I'm thinking maybe I didn't boil the mixture long enough. This will bug me until I figure it out. If you have a solution or a recipe that works, I'd love to hear it. Good luck and happy baking!
Sunday, November 6, 2011
1 cup butter
1 cup brown sugar
1 sleeve saltines
12 oz. bag of chocolate chips
1. Line pan and sides with foil, grease with butter and make a single layer of saltine crackers on the bottom.
2. Cook butter and brown sugar over medium heat until it becomes caramelized (when it coats the spoon and doesn't run off)
3. Pour over crackers and bake at 350 degrees F for 5-7 minutes. If some crackers "float" in the butter, just push them down.
4. Pour 12 oz. bag of chocolate chips and stick back in the turned-off oven, about 6 minutes, or leave them in until they melt. Spread chocolate layer and refrigerate.
5. When completely cool, break in to pieces
This picture above is after baking the crackers and putting on the chocolate chips. I then put the pan back in to the oven until the chocolate chips are melted.This is the finished product. Instead of refrigerating, I freeze the candy. It seems to be a bit crunchier after freezing, which is how our family eats it.
I've been eating WAY too many of these. Every time I pass the freezer, I break off a piece and eat it quickly before the chocolate starts to melt. I think the best part of this candy is that since the bottom layer is toffee-like, I pick up one piece and three have been stuck together. Maybe that's why it's going so fast, I'm not eating just one tiny piece, but whole chunks at a time.
We had a fun time making it and eating some pieces while watching a movie. That was the best part, doing it together and ushering in the holiday season with a little treat!