Wednesday, December 21, 2016
I selected this week's #CTLCookieExchange, gingerbread people, because at the end of last week, I was off to a cookie exchange with some of my favourite people for our first annual cookie exchange. My original intention was to create gingerbread people that can hang off your mug and I thought I could just modify a regular gingerbread cutter for that. You can tell I'm not an engineer. After a few batches of trying to hook one arm of the dough, I realized (thanks Google) that there are cookie cutters for just the purpose. Oh well, there's always next year. But all was not lost! I continued on and made some of the cutest gingerbread people that sprinkles and icing could make.
Wednesday, December 14, 2016
For the fourth week of the #CTLCookieExchange we are shaking things up and baking bars instead of traditional cookies. Raspberry Oatmeal Bars to be precise! These bars are chewy, sweet and smell a-mazing coming out of the oven. They need to cool completely in the pan before cutting, which is actually the hardest part about baking these bars - waiting to eat them! The raspberry oatmeal bars are made with only six ingredients, all of which you probably have on hand. They take about 10 minutes to prepare, 35 to bake, and another 20 to cool so in about an hour you have a homey tasting bar ready to share...or eat all to yourself. No judgement here! They also freeze beautifully so you can save them for the holidays or leave one out to enjoy with a cuppa tea.
Wednesday, December 07, 2016
It's week three of our #CTLCookieExchange and while last week I promised a more grown up cookie...The Youngest just returned from his adventures in Europe and the first thing he, and his big brother asked for, was these Hershey Peanut Butter Blossoms! How could I say no to these cute little (okay, not so little) teenagers! One request from them and I was off to the store looking for the largest pack of Hersey Kisses I could find (I bought two packs of 200g).
Wednesday, November 30, 2016
Welcome back to the second cookie in our #CTLCookieExchange. Today we are again visiting one of my family's favourite cookies, but this time with a twist. These were my boys favourite cookies when they were very, very small (as opposed to them being very, very big now. They are both taller than me!). These cookies have always been a hit with little ones and if you have a few new parents in your mix, I know they will appreciate having a cookie that the kids will like. Because who doesn't like a sugar cookie with chocolate chips and M&M's? Nobody, that's right! I printed this recipe and kept it sandwiched in a notebook where I keep all my printed recipes and the date on it is 2005. Seriously, I've had this printed recipe for 11 years and still make these cookies every Christmas.
Wednesday, November 23, 2016
Welcome to a new weekly series here on Celebrating This Life, a virtual cookie exchange! The invites are rolling in for an afternoon of swapping Christmas treats (and hopefully some cocktails!) and I have to say, I am loving the renewed interest in this festive activity. If you have not yet been invited to an IRL cookie exchange, start one! I remember my mom attending a few and as a youngster with a heavy sweet tooth, I always looked forward to taste testing the treats her friends made. It was an opportunity to try something entirely new! I still remember the first time I ate a rum ball and thinking it was the greatest thing in the world! They were not a usual treat in my family so this cookie exchange really broadened my cookie horizons.
This Christmas season I am taking some time for myself and have committed to baking one new cookie each week to bring to a cookie exchange, share with my work colleagues (they're going to love me!), or just to feed to my boys (AMH is not a sweets guy). I will be sharing the recipe and how best to package them every Wednesday from now until New Year's so make sure to come back and try out a new recipe for your cookie exchange!
*Rules for a successful cookie exchange
- Each invitee must bake one type of cookie for sharing (not a mixture of cookies)
- Cookies are to be packaged in one dozen units
- Bake an extra dozen to be sampled at the party
- The host must share the final RSVP numbers. This will determine how many dozen to bake (10 guests = 11 dozen cookies)
- Prepare for an afternoon of fun!
I am starting with an old family favourite, Lime Meltaways. It is always the first cookie I make of the season and because they are The Oldest's favourite (and he eats like a horse) I always end up making a few batches. The recipe below will yield 5 dozen and to ensure the flakiness of each cookie, I do not recommend doubling the recipe (I tried once and it just wasn't the same). They are so easy to prepare that even if you need to make 4 batches, it shouldn't take you more than 30 minutes. Once the dough is ready, they pop in the freezer for an hour and then you only need to slice, bake, and coat in powdered sugar to finish. I love popping the lime meltaways in clear baggies with colourful ribbons. They are easy to make, easy to package, and even easier to eat. Your fellow cookie exchangers will be thrilled with these melt in your mouth cookies.
The ingredients for lime meltaways are simple. Stick to fresh limes and the best vanilla you can find and you will be rewarded with the most flavourful, melt in your mouth cookies.
Lime MeltawaysOriginal recipe from Martha Stewart
Yield 5 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice - approx. 2 limes
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
1. Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
3. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.