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  1. Monday, December 8, 2008

    You’re Invited! Virtual Cookie Exchange!

    A dear friend of mine in San Diego hosts a Cookie Exchange every December.  It is the best!  Everyone bakes 10 dozen of one kind of cookie, then brings them to the exchange.  We all hang out for a few hours (eating and chatting!) and then go home with 10 dozen of all sorts of wonderful cookies!  I was able to put the cutest plates of cookies together for friends.  It was fantastic!

    I wish so much I could have you all over for a real cookie exchange, but I simply don’t have room! 🙂  But how about a little “virtual” cookie exchange to get us ready for the holidays?  One of the best parts of Jen’s cookie exchange was discovering new recipes, so I thought a Cookie (Recipe) Exchange here on the blog would be fun!

    So, share your favorite cookie recipe of all time.  Or your favorite holiday treat that you like to share with friends (i.e. you don’t have to “bring” cookies…just something yummy!).  I’ve got my sprinkles and cookie cutters ready to go!

    Oh!  And here’s my recipe.  I discovered these at the first cookie exchange I went to.  I have no idea who made them or brought the recipe, but I will be forever grateful!

    Chocolate Swirls
    • ½ cup sugar
    • ½ cup packed brown sugar
    • ½ cup butter, softened
    • 3 oz cream cheese, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cups all purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup semisweet chocolate ships, melted and slightly cooled
    1. Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)
    2. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing.


  2. Wednesday, October 29, 2008

    Raspberry (or Blueberry) Sauce

    I love raspberries.  They were on sale this week, so I couldn’t resist grabbing a couple little containers.  They were still kind of expensive, but worth every penny!

    I made some sauce/syrup out of them and it was mighty tasty.  Here’s my recipe!

    Raspberry (or Blueberry) Sauce
    Recipe type: Sauce
    • 1½ cups raspberries (one of those 5-6 oz containers) -OR- 1 C blueberries (I’ve only ever used fresh fruit for this recipe)
    • ¾ cup sugar
    • ⅓ cup water
    • 2 teaspoons lemon juice
    1. Bring to a boil. Lower heat. Simmer for a bit. That’s it! Refrigerate leftovers.
    If you want to thicken it up (which you probably do, the raspberry syrup was a little thin, but it still tasted awesome)”¦you can sub some of the sugar for karo syrup and/or add a little cornstarch to the water. I’ve always just sort of done this off the cuff. If I ever actually pay attention, I’ll provide measurements for you.


  3. Wednesday, January 31, 2007

    Puffed Oven Pancake (aka German Pancakes)

    puffed oven pancake

    Update 4/5/2011: This recipe is fine. I’ve been using it for years. But I feel I must tell you that I’ve discovered a better version – my friend’s family’s traditional Yorkshire Pudding recipe. Same ingredients, different proportions, so much better. So, you can use the recipe below if you like…or you can click here to see the new and improved Yorkshire Pudding recipe. I recommend you do the latter.

    Puffed Oven Pancake (aka German Pancakes)
    From Better Homes & Gardens New Cook Book
    Recipe type: Main Dish, Breakfast
    • 2 tablespoons butter
    • 3 eggs
    • ½ cup milk
    • ½ cup flour
    • ¼ teaspoon salt
    1. Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)”¦heat in oven 3-5 minutes, til butter melted.
    2. Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!


  4. Pumpkin Coffee Cake

    Pumpkin Coffee Cake
    All Recipes via Karen Stadelmeier
    Recipe type: Dessert
    • ¼ cup packed brown sugar
    • ¼ cup sugar
    • ½ teaspoon ground cinnamon
    • 2 tablespoons cold butter or margarine
    • ½ cup chopped pecans
    • ½ cup butter or margarine, softened
    • 1 cup sugar
    • 2 eggs
    • 1 cup sour cream
    • ½ cup canned or cooked pumpkin
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
    I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you :-). I also used one pan instead of two and I think the thickness was perfect.

  5. Chocolate Zucchini Bread

    Chocolate Zucchini Bread
    From TWFD Reader, Elise!
    • 3 squares unsweetened chocolate
    • 3 cups flour
    • 1½ teaspoons baking soda
    • 1½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 4 eggs
    • 3 cups sugar
    • 1½ cups vegetable oil
    • 1½ teaspoons vanilla extract
    • 1½ teaspoons almond extract
    • 3 cups grated zucchini (squeeze water out)
    • ½ cup sour cream
    • 1 cup chopped nuts
    1. Preheat oven to 350 degrees
    2. Melt chocolate and let cool. Sift dry ingredients. Beat eggs, add in sugar, oil, chocolate, and extracts. Fold in dry ingredients. Fold in zucchini, sour cream, and nuts. Bake in poled bundt or 10”³ tube pan for 1 hour and 15 minutes.