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Anna N

Meeting-friendly snacks to bake

289 posts in this topic

On 6/14/2016 at 3:02 PM, Anna N said:

As an aside what I really wanted to make was salty caramel brownies from the New York Times but my baking cabinet  needs some replenishment before I can attempt much of anything.  

 

That recipe is SO high on my list, too!


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

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 This is a half recipe of cowboy cookies from the New York Times. They contain chocolate chips, coconut, oats  and pecans.   I tried one and I know why they are called cowboy cookies.  Put a couple of these in your saddlebag, one for you and one for your horse, and you can ride from Oregon to Mexico without stopping to refuel.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

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6 minutes ago, Anna N said:

image.jpeg

 

 This is a half recipe of cowboy cookies from the New York Times. They contain chocolate chips, coconut, oats  and pecans.   I tried one and I know why they are called cowboy cookies.  Put a couple of these in your saddlebag, one for you and one for your horse, and you can ride from Oregon to Mexico without stopping to refuel.

 

I saw that recipe and wondered what they were like.  Aside from their "staying power" were they tasty?  They look like a soft cookie, are they?

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@ElsieD

 

 They are certainly tasty enough with all their inclusions.   I would definitely not call them a soft cookie.  Might depend on how long you cook them but if you are looking for a soft cookie I would certainly suggest you find another recipe.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@Anna N 

 

too bad your meetings are so far away from me.  Id gladly show up just for the snacks.

 

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My husband is on our condo board and they have a formal meeting once a month.  I always bake something for him to take and decided to post what I made. There are 5 board members plus 2 people from our management company, so it is not a big meeting.  Today they got chocolate chip cookies and dulce de leche cheesecake tartlets.  

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I missed posting what the condo board got for their end of December meeting but for tomorrow's they are getting Lemon-Poppy Seed cookies.

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Trying to get back in the saddle again. These are the chewy oatmeal raisin cookies from the Smitten KITCHEN site.   Just making sure I do not send you off, as I have done before, into adult rated sites:o

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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 Apparently the oatmeal raisin cookies were greeted by open mouths after so many weeks with nothing but donuts. Consequently I felt compelled to try again for this week's meeting. image.jpeg

Snickerdoodles. 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Ooooh, I love snickerdoodles. They're one cookie I find difficult to make, because I usually do a full batch of dough and immediately scoop it into cookie-size balls. They stay in the fridge overnight, and then get frozen flat on a parchment-lined cookie sheet before getting bagged and baked a few at a time. The problem with snickerdoodles, of course, is that one of the defining features is the cinnamon sugar coating that's applied just before baking. I haven't yet found a way to manage this, because it doesn't stay intact during the freezing process, and it's impractical to make a small amount of cinnamon sugar for coating, say, half a dozen cookies each time I want to bake a few for dessert for the two of us. I like your solution of just baking the whole batch and giving them away to get them out of the house.

 

I think it was Dorie Greenspan that espoused a slight variation of using cardamom sugar instead of cinnamon sugar as the coating. I'm not sure if it would then really be a snickerdoodle, but I bet it would be tasty!

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MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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2 hours ago, MelissaH said:

The problem with snickerdoodles, of course, is that one of the defining features is the cinnamon sugar coating that's applied just before baking. I haven't yet found a way to manage this, because it doesn't stay intact during the freezing process, and it's impractical to make a small amount of cinnamon sugar for coating, say, half a dozen cookies each time I want to bake a few for dessert for the two of us.

 

Cinnamon sugar stores well.  We use so much that we keep it in a jar with a shaker top.  It actually seems to clump less than plain sugar.  

Also, I never measure to mix a batch; I just add cinnamon (or sugar) until the color looks right to me.  Don't let that be a barrier!

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@Anna N , very tempting snickerdoodles. I can almost smell them. 

 

@MelissaH, I also keep a batch of cinnamon sugar in a shaker jar with a screw top (a recycled McCormick's glass spice jar) for cinnamon toast on a whim or whatever. It keeps really well. I mix by eye too and like mine pretty dark. I like the idea of freezing the dough to bake up a few fresh and hot ones at a time so much I will probably steal copy it. :)

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> ^ . . ^ <

 

 

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 So I checked my supply cabinet for baking this week and spotted a jar of peanut butter.   I decided I would like to make peanut butter cookies. I checked eG and found the Peanut Butter Cookie bake off but I really wanted a very simple classic cookie and didn't see one in that topic.   In the past I have had some success with the Land O Lakes recipes for cookies so decided to use theirs.  Much to my chagrin after 12 minutes in the oven these cookies were not much more than cookie dough. I sought help from my baking mentor but the response was quite unhelpful.  But in the act of articulating my problem I discovered the solution.  I said, "they are just like cookie dough". When my brain finally clicked into gear I realized that I should attempt to bake them further.   They took 2 1/2 times more time in the oven than the recipe called for.   So they were in there for about 25 minutes all told.   Yeah, I know what you're thinking. But I put two different oven thermometers in my oven and it is bang on as it was a few weeks ago when I tested it for the Harvard course.   I have no explanation. While they are perfectly good cookies and I will not be ashamed to send them off to the meeting people they do seem a bit on the greasy side to me.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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On 2/13/2017 at 9:31 PM, Thanks for the Crepes said:

@Anna N , very tempting snickerdoodles. I can almost smell them. 

 

@MelissaH, I also keep a batch of cinnamon sugar in a shaker jar with a screw top (a recycled McCormick's glass spice jar) for cinnamon toast on a whim or whatever. It keeps really well. I mix by eye too and like mine pretty dark. I like the idea of freezing the dough to bake up a few fresh and hot ones at a time so much I will probably steal copy it. :)

My freezer is full of vacuum bags of cookies ready to bake.  I put a sheet pan's worth of cookies in each bag, but you could do fewer if you want smaller batches.  Labeling is important; it's pretty hard to tell many cookies apart when they're in frozen balls.  I also label with full date and baking instructions.  In a good vacuum bag (I have a chamber machine) and a cold frreezer, they seem to be good for at least four months, probably quite a bit longer but we turn them over faster than that.

Oh, if you ever need to get a two year old really mad, let her help you make cookies and then not bake any!

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