Category Archives: Cookies

My Talented Helpers

These kitchen helpers took over and whew after a few hours things got done.

Addy has mastered the art of kneading. She says it’s because she helps her mom make tortillas often.

After chopping nuts, JJ decided it was more fun to wash the dishes. He said it is fun to wash dishes the ‘old fashioned way’.

We had to wait for a couple hours for this dough ball to double in size. In the meantime we also managed to get one tray of Russian Tea Cookies done. I did not have a resident photo taker available and sticky hands did not help for me to take photos. My helpers went home for lunch and we went out for Chinese giving the dough time to rise.

When we got home from lunch the dough was ready. The finished product will be delicious but both loaves cracked. I think I rolled the dough too thin before rolling it up and baking it with the nut filling.

 

I need to make these more than once a year so I can master the method.

Today is Christmas Eve Day. The main celebrations start tonight into tomorrow. I hope you all have a very Merry Christmas.

Fun Monday

Here is my first Fall puzzle and it was a doozey! I bought it at Union Gospel Mission Thrift store in Spokane for $5.

I’ve been working on it for a couple weeks.

Hooray! No missing pieces. I finished this up on Monday before JJ arrived for his afternoon at Baba and Gramps.

JJ lost his first tooth on Monday morning so we had to document that! It’s a little harder to bite into his snacks. This boy loves snacks.

Out for a trek to the mailbox with Gramps.

G.I. Joe with Gramps. The same G.I. Joe show his dad and uncle watched when they were boys. I remembered and mentioned to JJ that I thought his dad or uncle had their old G.I. Joe sleeping bag. JJ wanted me to call Uncle Joshie to see if he still had it. I said I would text instead. Then JJ added that if he still had it he could maybe bring it at Thanksgiving. Later that evening we got this photo with Uncle Joshie’s answer.

Yes! He will bring it at Thanksgiving!

Before we knew it, Jamie and Addy got back from Irish Dance to collect JJ. Addy always wants a rundown of all the snacks JJ had while she was at Dance.

Thankful in this season of thankfulness for the opportunity to spend time with our grandchildren and that we live in the same town.

Caramel Pecan Cookies

Caramel Pecan Cookies
These might seem a little involved to make, but they are worth it.

Basic Butter Cookies for Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Whisk together flour, baking powder, and salt in a small bowl.
    Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a hand held mixer. 
  2. Beat in egg and vanilla. 
  3. Reduce speed to low, then add flour mixture and mix until just combined.
  4. Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  5. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers. 
  6. Chill until firm, about 20 minutes.
    While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
    Bake crust until golden brown, about 30 minutes. 
  7. Cool in pan on a rack 20 minutes. (Leave oven on.)

Caramel pecan topping:

  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped

To make topping while crust cools:

  1. Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
  2. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously).
  3. Cook over moderately low heat, stirring, until caramel is dissolved.
  4. Remove from heat and stir in butter, vanilla, salt, and pecans.
  5. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
  6. Cool completely in pan on rack, about 2 hours.
  8. Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.
  9. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.

A Grand Day

Our grands came over for a few hours on Monday afternoon. We had some fun activities planned. First off, they both were ‘hungry’ so we sliced some of their mom’s homemade sourdough bread and they enjoyed it with some honey on top. They also enjoyed some hot chocolate with marshmallows in their special Christmas mugs.

Then it was time for the dollar store aprons and cookie baking. I had to take photos fast because JJ was already unwrapping the butter.

We got everything mixed in with their help leveling the sugar and flour with very minimum spillage. Then it was time to roll the dough into balls and lay them on the parchment paper lined cookie sheet.

Poking a hole in each round with the end of a wooden spoon was fun.

Ready to go into the oven.

Once they were out with lots of warning not to touch the hot cookie sheet we carefully helped each other put some melted semi sweet chocolate into each hole.

We didn’t taste test till after their mom came back from some alone time and we enjoyed dinner together. We all agreed this was a good recipe. I’ll add the link to Charlotte’s German Hazelnut Cookies here. We did not have hazelnuts so we substituted pecans in this recipe.

After cookie baking, Addy and JJ were given the task to set up a Christmas village with these pop up cards we have received every year from my college roommate and her husband. I told the Grands to be extra careful with them since they are paper and won’t last forever. Over thirty of these pop up cards have survived over the years.

On the day the kids were setting up the village this year’s card arrived in the mail.

A cuckoo clock. We had a fun discussion about Cuckoo birds with Addy and JJ.

The vintage angels were my mother-in-law’s. They are sweet but when I think of angels and the verses in the Bible that speak of angels, I never think sweet as a description. They startled and caused fear and were powerful and not easily described. I prefer my wooden angel on the left.

The three mugs in the back are Josh, Dan and Katie’s mugs. The two in the front I purchased for Addy and JJ.

Today we will pick up our food items for our Christmas Eve and Christmas day meals. Tomorrow our daughter and hubby arrive from the west side of our state and celebrations will continue. Hope all is merry and bright in your corner of the world.

Listening and Sipping Tea Hodgepodge

With gratitude to Joyce From This Side of the Pond for our last Hodgepodge questions of the year.

1. Did you do more talking or more listening yesterday? Was it by choice or by necessity? 

I’m happy to say that I did more listening than talking yesterday. Our grands were here in the afternoon for a few hours and it was fun listening to their banter. JJ had several stories to give us the details on. He talked about his dad’s work on the hot water tank, in detail. Addy filled in anything he missed. He chuckled while calling me, Baa bush Kah, in three separate syllables instead of Baba. Addy read out the instructions on the cookie recipe we made. During dinner together JJ had many things to share. I made the comment that he was quite the conversationalist!

2. Are you a tea drinker? Hot, cold, or both? Flavored? What do you like in your tea? Do you make Christmas tea this time of year? What time of day do you like to sip your tea?
I grew up in a tea drinking household where tea was served regularly and we enjoyed our tea with a sweet cherry syrup or lemon syrup that our mom made and canned in quantity.
At the church we grew up in we’d have meals where tea was served. My friends and I enjoyed making bridges of sugar cubes across the top of our tea glasses before we poured the hot water in. We broke the sugar bridge with the hot water. No tea bags, loose tea steeped. The glasses were hot so the tea was poured into the bowl and we drank the tea from the bowl. At our Russian wedding receptions, Чай не сладкий  (the tea is not sweet) ‘Chai nye slatki’ was a chant that was made while gently tapping our tea glasses with a spoon so the newly married couple could stand and give each other a kiss to sweeten our tea.
I think we mostly had tea in the afternoon or evening.
After I was married I transitioned to coffee and enjoyed tea as an event rather than daily consumption. When I drink tea I enjoy Earl Grey or English Breakfast Tea. No green tea for me. I do not make Christmas tea but I do remember having some in the past.
3. What’s an activity you won’t try, an event you won’t attend, or an athletic challenge you won’t take part in not even for ‘all the tea in China’? 
I will not try bungee jumping. I will not attend a Monster Trucks Show. I will not take part in a marathon.

4. What’s something most people seem to love but is not ‘your cup of tea‘? 

Owning pets.

5. How does your family celebrate New Year’s Eve? 

Hmmm. It has changed over the years and we do not have any set traditions for this eve. Lately we are in bed by 9pm and will hear the fireworks go off at midnight. I used to watch at least one of the countdowns (New York) that were 3 hours ahead of us. Here in Colville the Fourth of July is not a good time to shoot off fireworks because of the fire danger so many folks save their fireworks for New Year’s Eve.

6. Insert your own random thought here. 

I’m still relishing our Children’s Christmas Musical that was on this past Sunday and this song that the Children sang.

You can have my room, Jesus.
You’re always welcome here, Jesus.
I won’t turn you away to a cattle stall.
You can have my room, Jesus.
You can have it all.
Come in, Come in,
Come into my heart, Lord Jesus.
You can have it all.

A Very Merry Christmas to Jo and all of my Wednesday Hodgepodge Friends!

Pecan Pinwheel Cookies

These cookies started with a basic Butter Cookie Dough that could create a variety of cookies.

Ingredients:

  • 1-3/4 sticks of unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 tsp. salt
  • 1-1/2 tsp. vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 3 tablespoons soft butter
  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon

Method:

  1. In large bowl, beat butter, sugar, salt and vanilla until smooth but not fluffy.
  2. Beat in egg.
  3. Add flour and mix until incorporated, using hands if needed.
  4. Chill dough for one hour.
  5. On floured parchment, roll half the dough into a rough rectangle about 10 x 8 inches.
  6. Repeat with remaining half of dough.
  7. Slide rectangles on parchment to baking sheet.
  8. Refrigerate for 20 minutes.
  9. Meanwhile mix 3 tablespoons soft butter, 1/2 cup chopped pecans, and 1/2 tsp. cinnamon in small bowl.
  10. Spread half of this mixture over one of the rectangles of refrigerated dough and distribute well.
  11. With long side facing you, use parchment paper to help you roll into log.
  12. Repeat for the second rectangle adding the rest of the filling.
  13. Chill until firm.
  14. Preheat oven to 350 degrees.
  15. Cut logs into 1/4 inch slices.
  16. Place on parchment-lined baking sheets.
  17. Bake until lightly browned, 12-17 minutes.
  18. Let cool on wire racks.

Makes 5-6 dozen cookies.

You can freeze one of the logs for future use if you don’t need this many cookies at once. Just wrap them in parchment and put the log into a freezer safe zip loc bag until ready to bake.

Iced Ricotta Cookies

These cookies are soft and cake like. You could choose different colored sprinkles for any holiday you might be celebrating. They would make a real nice Christmas cookie with red and green sprinkles. They are good without frosting, too.

Ingredients:
1/2 lb. butter
2 c. sugar
15 oz. or 1lb. Ricotta Cheese
2 eggs
1 tsp. vanilla
Zest of one orange
4 1/2 c. flour
1/2 teaspoon salt
1 tsp. baking powder
1 tsp. baking soda

Method:
Preheat oven to 350 degrees.
Cream butter.
Add sugar and continue creaming.
Add eggs and Ricotta and vanilla and orange zest; beat well.
Sift together flour, baking powder and baking soda, salt.
Add to batter and mix well.
Drop the dough by tablespoon on ungreased baking sheet. (use a cookie dough scoop for easy scooping and dropping of dough) (dough will be very sticky)
Bake in a 350 degree oven about 10 minutes or until edges are lightly browned.
Cool.
Yields 6 dozen cookies.

FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. fresh orange juice (use the orange that was zested)
Candy Sprinkles
Combine the first three ingredients and mix well.
Frost top of cookies then dust with sprinkles.
This amount of frosting was enough for about 4 dozen cookies.
Double the frosting recipe if you plan to frost all the cookies.

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them in the past and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

 

Pistachio-Coconut Cookies

These cookies are easy to make and would be fun for St. Patrick’s Day as they turn out light green in color. It’s a recipe that uses packaged cake mix and pudding mix.

Ingredients:
1 package white cake mix
1 package (4 serving) Jell-O instant pudding-pistachio flavor
1/2 cup oil
3 tablespoons water
2 eggs
1/2 cup chopped pistachios or nut of your choice
1/2 cup angel flake coconut (sweetened)

Preheat oven to 350 degrees.
Combine all ingredients in bowl.
Blend well.
Drop onto greased baking sheets or parchment lined sheets.
Bake at 350 degrees for 10 minutes or until lightly browned around the edges.
Store in tightly sealed container.
Makes about 3 dozen cookies.

Because of the size I chose for the dropper I only yielded 31 cookies from this recipe. It also took longer to bake them at the larger size and because I put two trays in the oven to begin with. My cookies were soft (the way I like them) with a nice blend of flavors. If you prefer a crispy cookie cook them a little longer.

Sharing this recipe today since this Friday is St. Patrick’s Day. There is no hodgepodge this week so I’m posting this recipe instead. I will be making them today for an event tomorrow.

Way Back in January…

…our Eastside kids drove over the pass to stay with and celebrate with our Westside kids. Our daughter-in-love Laura got so many great photos of their time together, celebrating 3 birthdays, enjoying the zoo, jumping at the Flying Squirrel and sitting around tables enjoying meals together. Addy and JJ were spoiled royally with time and fun with their Uncles and Aunties. Photo overload coming your way. Be forewarned!

First comes her birthday…

Then comes his birthday.

Woodland Park Zoo in Seattle.

Sunday January 16th dinner out to celebrate all the birthdays with our kids’ aunt (my sister) and uncle who live on the westside.

Third birthday in January is his. A quick visit to Uncle’s office on his day to wish him a happy birthday.

Birthday dinner on his day prepared by the eastside kids.

Bedtime story with uncle.

None of the Eastsiders have stairs in our homes so JJ had a new skill to develop while staying with Uncle and Auntie. Big sister was ready to help.

Our sons…

The Flying Squirrel.

We are so thankful to God that our kids love each other and enjoy spending time together. We don’t take that for granted. At the end of this full week together our daughter Katie and Andrew flew to Alaska for a weekend with friends to enjoy their friends’ new vacation home.

January was a full busy month for all our kids. Oh and our son-in-law started a new job, too, in January.

And now we say hello to February, a month filled with more love to enjoy!