Pack a Punch Ginger Cookies (for Courtney)

These ginger cookies from the Cookie Swap are perfect. Perfect! The texture is chewy and crackly. The flavor is unmistakably ginger, due to a heaping tablespoon of dried ginger. A tablespoon might sound overpowering, but it isn't. It's just perfect. (Did I mention that already? Perfect!) The drizzle of white chocolate tames the heady ginger with a bit of richness. These will be my new go-to perfect ginger cookie. One of my favorite readers, Courtney just left me a comment telling me she needed this cookie post haste. I think she might be right. We all need these cookies. I'm going to try to whip up a batch with white chocolate chips in the dough and skip the drizzle. I'll let you know how it goes. Credit for the recipe goes to my friend Nancy Gubler. She's leaving in January for a mission to New Zealand. I hate to see her go, but I'm sure glad she gave me her recipe before she left the country. That was close.
Gingersnaps from Nancy Gubler
Estimated Cost: $3.00 for 3 dozen
3/4 cup shortening
1 cup sugar
1/4 molasses
1/2 teaspoon salt
1 egg
1 teaspoon cinnamon
2 teaspoons baking soda
1 tablespoon ginger
2 cups flour
sugar, for rolling
melted white chocolate for drizzling, optional
Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar. Add molasses, salt and egg, mixing well. Sprinkle in cinnamon, soda, and ginger. Gently mix in flour. Shape into 3/4 inch balls. Roll in sugar and bake on baking sheet for 12-15 minutes. Drizzle with white chocolate, if desired.

Savory Treats can be Sweet....

Cupcakes are coming tomorrow.I've been baking for eons now. There's been lots of creaming and beating and whipping and mixing and folding and stirring and separating and filling and frosting. All of it has been sticky sweet. Last night I went to see Sailor dance in the Nutcracker. When the Sugarplum Fairy was leaping through the air, I felt a little dizzy. Maybe I've had a bit too much sugar. Maybe. Maybe not. I think a kitchen Goddess somwhere might be looking out for me, because look what came this morning by way of UPS. A new friend sent me a giant box of Hickory Farms goodies. A Signature Party Platter! Party tonight, family room carpet, 10:15 sharp (right after final performance of Nutcracker). I remember getting boxes from Hickory Farm when I was a little girl. We used to fight over the best stuff and not much has changed. Sailor wants the smoked cheddar cheese, I'm after the cheeseball and crackers, and the boys are already making big plans for the sausage. I went online to check out Hickory Farms to send to a few faraway friends. They've got an initiative going called No Kid Hungry. For every Signature Party Planner you order, Hickory Farms will donate $5 to their No Kid Hungry Campaign. So what are you waiting for? Head to the nearest mall or click right here for all kinds of savory treats with a sweet feeling. (I just saw they are offering Free Shipping through Christmas Eve, too.)

I'll be back with my chocolate cupcakes with peppermint marshmallow filling and gingerbread cupcakes with maple frosting.

PS The river behind my parent's home is full to capacity and the rain is coming down hard. Keep our community in your prayers!

Double Chocolate Peppermint Crunch Cookies

My friends Denise and Kellie hosted a Cookie Swap this week. I didn't think I would be able to make it (finals!), but then how could I miss it? Cookies! Friends! Fun! promised the invitation. I rearranged my schedule and called my favorite babysitters (mom and pop) and looked for a knock-your-socks-off cookie recipe. You'd think I'd have one by now, but I wanted a brand new knock-your-socks off cookie recipe. I spotted this brand new cookie recipe in the December Bon Appetit. You know how I feel about chocolate and peppermint at Christmas time, but still, it had to be extra special. I checked the Internet to see what any other cooks had to say about Double Chocolate Peppermint Crunch Cookies-four forks and rave reviews all the way around. Can I add my forks to the pile? Yum! This is my new favorite Christmas cookie. Sorry Santa, I doubt you're getting any. Take a look: The cookie base is like a rich crackly brownie with chunks of chocolate. It's topped with more melted chocolate and sprinkled with crushed candy canes.
And this is what you end up with. Candy Canes and Chocolate. A Christmas match made in heaven. Like Santa Claus and Mrs. Claus. Holly and Ivy. Scrooge and Jacob Marley. Frosty and um....Mrs. Frosty. Rudolph and Clarice. Grinch and Max.

I might have eaten all the cookies myself, but then I remembered the Cookie Swap! I packed these little treasures up in a tissue paper lined box and headed over to the Cookie Swap at Denise's gorgeous house.

Denise and Kelly made the whole party so pretty. Look at all these adorable decorations!

All of the beautiful cookies and recipe cards were arranged on the counter top for sampling.

It was hard not to be greedy since the cookies were amazing, but then I remembered that I was going to be taking some home so I settled down. A little. The cookies were second only to the conversation. Remind me to take a break and talk to friends more often. I think I'd like to do this once a week. Or once a day. Or maybe twice a day. Or maybe I should just move in. Denise? Kellie? Could you clean out the spare bedroom?

Look at all the cookies I came home with!

Kellie's butter cookies: The butter flavor is so luxurious!

Lainie's M and M cookies. I know these guys. They're like old friends that you never see enough of.

I'm not sure if these whoopie pies came from Jen or Robyn but all I know is I didn't get one bite. West ate all three of them in less than 24 hours. Please don't call social services. Once in a while he eats something that grew in the ground.

Nancy and Lexie brought these white chocolate coated ginger cookies. They pack a whopping ginger punch and I couldn't get enough of them. I might have to make some tonight.

Denise made these darling little coconut-marshmallow-chocolate balls. It was almost like a bumpy, rich little truffle. You'll love them.
And these? You recognize these, don't you?

I raced home after the party and then the babysitters and charges had another party with the cookies. Within 48 hours, I didn't have a single cookie left. But I've got the recipes and you can bet you'll be seeing them right here.

Money Saving Tips: But chocolate chips on sale throughout December. These cookies are a good use for already broken candy canes.

Double Chocolate Peppermint Crunch Cookies

$5.00 for 50 small cookies

2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed Read

Directions:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

Up Next: Gingerbread Cupcakes with Maple Frosting and Chocolate Cupcakes with Peppermint Marshmallow Filling

Bark in a Splendid Variety

I really like writing "Bark in a Splendid Variety." It has the clunkiness of something translated from a foreign film. "Bark in a Splendid Variety." I've got bark in splendid varieties and lots of it! Yesterday I made ten plate fulls of the lovely stuff. It took less than thirty minutes of active work and I didn't wash a single dish. This might just be the easiest treat you'll ever make. If you can spread chocolate chips in a single layer on a foil-lined cookie sheet, then you can make bark.

Put the chips in the oven at 325 for about 2-3 minutes.
If you can find the mint chocolate/dark chocolate chips from Nestle, then you can make Jackson Pollock bark.

Just swirl the melted chips around with a toothpick. It will come out ridiculously gorgeous.

Sprinkle some nuts, if you like. Yep, nuts. They're suprisingly good with mint. After you sprinkle the toppings on, hold the pan a good six inches above your counter and drop it down with a thud. It'll wake the dead and keep your toppings in place. Two good things in one.

Here comes my white chocolate bark with Grasshopper cookies. Kim wrote me a comment to suggest I use Oreos, but I didn't have any and I almost cried bitterly. But then I found these cookies in my cupboard and wiped the tears and forged ahead. It was in high demand from the kitchen scroungers, i.e. the kids and me.

I call this one "Candy Cane Lane" Bark. It's just so Christmas-y. Marshmallows, Candy Canes and Christmas sprinkles deck the halls of dark chocolate. Santa's getting some on his plate this year.

I also made a Candy Bar Cunch bark. It's in the back on the left and consists of a lovely blend of milk chocolate, rice krispies, cornflakes and roasted peanuts. I could have sworn I took a picture of it. Where did it go? Where oh where did it go?

After all the bark has cooled, break it into pieces and arrange on paper plates. I tried putting the bark in pretty boxes, but the bark is too pretty to hide its light under a bushel. Let it shine, baby, let it shine.

See what I'm talking about?

I made four double batches and got ten plates of bark in a splendid variety. Maybe I spent $20. Maybe even a little less. I'm doing a repeat today. For complete instructions, click here.

And one more thing before I go. Here's your chance to do something so easy and good today. Nuskin has developed a product for malnourished children all over the world. Vitameal is specifically formulated to target the nutritional needs of the poorest little people all over the world. Each Vitameal pouch contains 31 child-size meals-enough for a whole month for a hungry little soul. Here's what you can do: like this page on Facebook (click here) and Nuskin will donate a pouch. Easy, right? Spread the word and spread the love.

And one more one more thing before I go. I'm going to a Cookie Swap tomorrow and I don't know what I'm making yet. Any suggestions?

Next Up:

Salted Browned Butter Cookies

Candy Cane Chocolate Sheetcake

I know, I know. I was planning on making bark, and lots of it, sistuh. I'm armed with multiple bags of chips-white, mint, milk chocolate, semi-sweet, peanut butter, and butterscotch. Oh, I've got the nuts, too. (Don't even go there.) I'm talking about peanuts, almonds, cashews, pecans. I just don't happen to have any bark to show for all my bite. But I do have peppermint sheetcake. I called my niece to wish her a Happy 10th Birthday on Saturday. She's my little namesake, Prudy-leigh Jr. My sister had just put a Texas sheet-birthday cake in the oven. I can't hear the word Texas sheetcake without going into cold sweats and deep longing. I ditched the bark and started baking. Don't judge me too harshly; I actually needed a dessert to take to a church party that night. I made the Texas sheetcake and then I covered it with a CHOCOLATE frosting and crushed peppermints. It looked scrumptious. I sliced up about half of the cake and toted it off magnamimously to share with other church goin' folk. I planned to photograph the rest in the morning so I could share it with all of you, who are home in your pajamas presumably. I have this little trick with myself where I hide especially tempting food in the oven. It is such a clever, sly little trick. I forget that the sugar-devil is in there and I can stop munching. It works, it really does! I don't see it, so I go about my business, hmm, hmm, hmm, grading papers, hmm, hmm, hmm, folding laundry, hmm, hmm, hmmm, preheating the oven for dinner, hmm, hmm, HMMMM????? Sniff, sniff. Yep, I burnt my precious sheetcake. Out of sight, out of mind. I sent my sugar-devil straight to Hades, covered in warped Saran wrap. But don't worry. I'm making more tonight. I've got another party; who doesn't this time of year? I'm putting the cake in a baby front carrier and toting it around the kitchen this time. There's no way I'm going to let it out of my sight, even for a second. Of course it might be all gone by the time the party starts, but at least I know that someone will have enjoyed it. Namely me. Here comes the recipe. Turns out I had pictures of my last peppermint sheetcake with vanilla frosting. I'm not sure which one is better. I'll let you decide.

Candy Cane Chocolate Sheetcake

Estimated Cost: $5.00 for at least 16 servings

Money Saving Tips: Use already-broken candy canes or peppermints. By using some vegetable oil, the cake will stay moist the next day and cut the cost of using all butter. Make your own buttermilk substitute, by combining 1 teaspoon vinegar with 1/2 cup milk. Let stand for five minutes.

1/2 cup cocoa powder, such as Hershey's

1 cup water

1/2 cup butter

1/2 cup vegetable oil

2 cups flour

2 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon vanilla

For Vanilla Frosting:

1/2 cup butter

6 tablespoons cream or milk

4 cups powdered sugar

1 teaspoon vanilla

about 3/4 cup smashed candy cane bits

Notes: For chocolate frosting, simply add 6 tablespoons cocoa powder and an extra tablespoon of cream when you melt the butter.

Preheat oven to 350 degrees and grease and flour large cookie sheet. In a medium saucepan over medium heat, bring cocoa powder, water, butter and oil to a boil, stirring just until well combined. Meanwhile, combine flour, sugar, soda and salt in large bowl. Pour boiling chocolate mixture over dry ingredients and mix well. In a separate small bowl, combine eggs, buttermilk and vanilla. Add to dry ingredients and mix well. Pour into greased cookie sheet and bake at 350 for about 18-20 minutes, or until center springs back at touch. While cake is baking, melt butter in medium saucepan. Add cream and mix until smooth. Remove from heat and let cool for five minutes. Whisk in powdered sugar, adding more cream if needed to make a thick glaze. Pour over warm cake and smooth out with a rubber spatula. Sprinkle with candy cane bits.

Up Next: Bark in a splendid variety

Last Minute Maple Brown Sugar Popcorn and Bonus Toffee Popcorn

You know someone is going to stop by your house this evening. Someone you completely forgot about it. They'll bring you a gift and you will stammer and tell them that you will be by later to bring a little something by; you haven't forgotten-just haven't had a chance to whip up that little something, uh..because the holidays are just so busy. This somebody is probably on the way to your house RIGHT NOW, but don't panic. All you have to do is whip up some last minute candied popcorn. And you know something? It's sweet, crunchy, and completely addictive and it couldn't be cheaper-or easier to make, thanks to a new method I tried out this morning.

Pop a couple of bags of microwave popcorn, low fat if possible, since you really don't need any added butter. Or pop you own out of about 1 cup kernels. Pour it into a large brown bag, the one you have sitting around waiting to make the brown bag apple with.

In the microwave, boil some butter, brown sugar, and corn syrup for two minutes. Stir in some vanilla (or maple extract-my favorite) and some baking soda.

Pour it over the popcorn in the bag...and give it to the most hyperactive person in your house. Let them shake it and boogie down, baby.

Voila! You've got enough to share. Phew, just in time, because wasn't that the doorbell?

Maple and Brown Sugar Candied Popcorn

Estimated Cost: $2.00 for about 2 gallon bag fulls

1 cup popcorn kernels, popped, or two bags microwave popcorn

10 tablespoons butter

1 and 1/4 cup brown sugar

1/2 cup light corn syrup

1 teaspoon maple extract (or sub vanilla)

1/4 teaspoon baking soda

Pour popcorn into brown bag. In a LARGE (mixture will expand) microwaveable bowl, melt butter in microwave. Stir in brown sugar and syrup. Bring to a boil in the microwave and continue to microwave for two minutes. Stir in extract and soda, mixing well. Pour over popcorn in bag. Close bag and shake well. Return to microwave for one minutes. Stir inside the bag with a wooden spoon to distribute coating well. Rip open bag and devour, or be a saint and package some up for friends.

Toffee Popcorn....

Now, I'm also very partial to rich and crunchy toffee popcorn. Sailor just took some to a holiday party this weekend. (Get a load of her candy cane tights in the shadows.)

Here's how to make it:

Toffee Popcorn

Estimated Cost: $1.50 for about 8 cups

1 bag low fat micro popcorn, popped (or 1/2 cup kernels, popped)

1/3 cup butter

1/3 cup sugar

1/4 cup corn syrup

1 tablespoon water
1/2 teaspoon vanilla

1/8 teaspoon baking soda
Butter a medium saucepan. Melt butter in pan over low heat. Stir in sugar over low heat until completely dissolved. Add corn syrup and water. Bring to a boil, stirring often. Boil for about three minutes, OR until mixture JUST begins to turn tan, almost like the color of chino pants. Add vanilla and soda and mix well. Pour over popcorn and stir. (I would recommend the bag method above for even distribution.)

Next Up:

What we gave the Neighbors this year....