As a thank-you to all the Disciplinary Action readers, and just for fun, I’m giving away a 60-day Warcraft game time card on Twitter. To enter, just follow and RT the original tweet from my Twitter account, @discopriest. I’ll choose the winner randomly at 10am CST on Monday, April 22nd.
This holiday season, Warcraft friends on Twitter got together and decided to have a Secret Santa gift exchange. The swap ended up as four physical swaps- America, Canada, Europe, and Australia- and a digital swap. Each participant filled out a simple questionnaire designed to give their send-ee a little direction. I read each one and tried to ensure each person either sent to or received from someone they had a little something in common with- a love of the Horde, knitting, or Walking Dead, for example- and then the questionnaires were emailed out to each gift giver. Anyone could secretly request a particular recipient, but for the most part, the pairings were between random participants- friend who hadn’t met yet, if you’ll excuse the extreme dorkitude of the sentiment.
We had a fantastic turnout, with each swapper sending a gift to their secret recipient by (or thereabouts) December 15th. Some of the swappers revealed themselves with the sent gifts, and some recipients are finding out now in this post just who is their very secretive Secret Santa.
You can browse the many tweets about the swap by checking out the #WoWSecretSanta tag on Twitter, and see pictures from some of our happy recipients below.
Thank you all for your wonderful enthusiasm and participation, and very happy holidays to the whole community!
While we’re working on perfecting the technical side of the experience, I thought it would be fun to open the process up to the community, getting your feedback for the next set of wallpapers.
Just email firstname.lastname@example.org a screenshot from World of Warcraft, Skyrim, or Star Wars: The Old Republic that you think would make a good moving desktop background. We’ll take a look at all the submissions at noon on Sunday, July 1, and turn one (or possibly several) into animated wallpapers.
A number of Twitter Warcraft types threw around the idea of having a cookie exchange this holiday season. After coming to the conclusion that a multi-country cookie exchange would be more work than fun, we plumped on the idea of exchanging recipes and baking them in the floury splendor of our own kitchens. The writer and baker of each cookie would be revealed only at the end.
Each participant sent in one (or two) recipes. Using a random number generator, I assigned each person a recipe and passed on the anonymous information. Cookies were baked and photos were taken, with results as fun as they were delicious!
I hope the Warcookie bakers enjoyed their sweet treats, and that we all find a few more recipes here to try at home for the holidays.
(Named with other various nationalities, depending on your location)
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/2 cup butter, softened
1/2 cup pecans, finely chopped
1/2 cup powdered sugar, sifted, divided
1/2 teaspoon vanilla extract
Combine flour and cinnamon in a large bowl.
Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
Shape dough into 1 inch balls. Place on ungreased cookie sheets.
Bake at 400 degrees for 10-12 minutes.
Remove cookies to wire racks to cool slightly. Roll cookies in powdered sugar, and cool completely.
So, I made my cookies last night. But first, story time.
One day shortly before Christmas when I was 3 years old, I was sent upstairs for a nap while my mother was baking cookies and babysitting a slightly older neighborhood child, Becky. Becky was all of four and a half, and did not need to take a nap. I started this nap quite jealous already, as Becky got to watch my mom make cookies and didn’t have to take a stupid nap I wasn’t tired ANYWAY why did … This was about the point where I passed out into a toddler coma and slept for two hours straight.
When I woke up, it was dark, and the Snowball cookies were finished and Becky Wong was grinning and covered from head to toe in powdered sugar. I wasn’t covered in sugar! WHY! I oughta! That usurper came and took my rightful place at the cookie making table. The nerve of that girl! (You can imagine how well I coped with getting a younger sister later that year.)
To make matters worse, my family, the Kodak-addicted bunch of them, stuck a bunch of pictures of Becky Wong making cookies in my photo album and told this story every year as we baked and served Snowballs to guests and brought Snowballs as hostess gifts. As the years have gone by, the vast majority of the sting has gone out of this story and I’m only maybe 5% certain my mother loved Becky Wong more than me.
You can imagine my chagrin when I opened my recipe to find “Danish Wedding Cookies”, and discovered they were just Snowballs with Ethnic Heritage. I’m not the greatest baker, probably because I slept through all my important formative lessons, MOM. I was relieved I already knew how to do this! Horray!
Here’s the recipe I was given:
Pro tip: you can totally chop nuts in a food processor. Technology is awesome! You could do this to cut down on the amount of time you spend with a big knife feeling like Dexter.
I used more cinnamon than requested largely because I cannot use measuring spoons. (THANKS, MOM.) I also added nutmeg because nutmeg is good in pumpkin pies and I have no self control. I also used more pecans because um, I’m not a very good baker but it turns out this didn’t break anything. Horray! I smashed everything together with a fork until it was a very crumbly dough.
I proceeded to make balls. I proceeded to make ball jokes. I made about 40 balls of cookies, but probably only half that many ball jokes. (I may be under estimating but the audience, my cat, is not talking. He knows who operates the can opener in this family.)
After 11 minutes, I took my balls out of the oven and WOW are my balls TOASTY. Right. 21.
I used my family’s technique, and rolled the balls once in powdered sugar directly off the tray while as hot as possible. Then I let them cool, and rolled them again. The first layer soaks in and sweetens the cookies, the second layer is thick and powdery and attractive.
One fell apart in my fingers and I proceeded to eat that sucker. I stopped what I was doing, washed my hands, and called my mom, “MOM! These snowballs are better than yours.” I knew I had her! After all these years, my snowball related revenge would be complete!
“Well, that was a recipe from your grandma…”
She didn’t sound horrified at all! How very disappointing.
Grandma was a chef better known for her depression era thrift than her culinary prowess. My mother screamed in horror at a piece of rare beef at my father’s house as a teenager, having had no idea until age 17 that meat was not inherently grey.
This is a true story.
I would definitely recommend using butter instead of oleo/crisco, and adding cinnamon and nutmeg. I would also recommend mostly the recipes that came from my father’s father rather than my mother’s mother, unless you’re growing up in the Great Depression and looking for cheaper ways to boil beets.
Then again, you could maybe find Becky Wong’s recipe. I hear she was GREAT at making Snowballs. Bitch.
(Pictures are terrrrible, my phone does not like my kitchen!)
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
1 cup canned pumpkin
1 1/2 cups semi-sweet chocolate chips (I like the ghirardelli chips meself)
1 cup chopped walnuts or pecans (completely optional)
Preheat oven to 350′ F.
Whisk together flour and pumpkin pie spice then set aside. In a large bowl, cream butter. Add both sugars and beat until light and fluffy. Add vanilla.
Add eggs one at a time and beat until combined. Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with the flour mixture.
Stir in chocolate chips and chopped nuts (if you include them). Drop on a parchment paper lined cookie tray.
Bake for 10-12 minutes; let cool. Usually makes about 4 dozen cookies.
These are delicious just like this, but if you want to be really decadent here’s a frosting recipe to slather on top!
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring
Sift sugar and set aside
melt butter over medium heat until golden brown. Watch closely so it doesn’t burn
Add butter to sugar, scraping all the butter into the bowl
Add milk and maple flavoring. Stir until smooth
Spread on top of cookies with a knife or offset spatula
*Please note, I did not come up with this recipe, I’ve modified the cookie recipe slightly but the frosting is 100% not mine. I got this off a lovely dessert blog and unfortunately I can’t remember the name.
My cookies did not quite turn out as expected, due to a moment of derp while I was mixing them up. I merrily dumped in the entire contents of a small can of pumpkin, and only realized after I’d folded in the last of the flour that the can probably contained 1.5 — 2 cups of pumpkin instead of the 1 cup required by the recipe.
I stirred in an additional half cup of flour, then decided that adding enough more flour (and the other ingredients) to correct the soft, gloppy batter back to cookie consistency wouldn’t be worth the effort. I greased up a bundt pan, dumped the batter in, baked it for an hour, and got a very nice cake instead.
Then, being rather fond of Amelia Bedelia, I knew that I had to make some *other* kind of cookies to compensate for my unexpected results. I tried out an idea I’d read online to use pomegranate molasses instead of regular molasses in a molasses cookie recipe, and came up with these
Pomegranate Pistachio Cookies
3/4 c butter-flavored shortening
1 c sugar
1/4 c pomegranate molasses
2 1/4 c flour
1 t baking soda
coarsely chopped pistachios
Stir together the flour and soda. Cream the butter and sugar, beat in the egg, then beat in the pomegranate molasses. Fold in the flour, then the pistachios. Bake at 375 F.
The pomegranate molasses gives the dough an unusual sweet-tart flavor that is balanced by the pistachios. These cookies would be best served at a party for grown-ups, because the flavor is probably too off-beat for most children’s palates.
1. I had a really hard time beating the egg whites into a ‘soft peak’ stage using a standing mixer. Maybe that was because there weren’t enough egg whites to create the volume needed for the mixer to actually do a good job? Who knows. I would recommend using a hand-mixer (I have an ancient one that works like a charm but looks like crap), or if you’re looking to be buff, whip by hand!
2. It doesn’t really matter whether it reaches the soft peak stage anyway (at least for me) since when you add the sugar it became very much a light syrup-y substance. And even then…
3. When you add the coconut, there is WAY more coconut than egg-sugar mixture. It becomes a glob of coconut that is held together by the delicious goo. Nothing wrong with that. I guess the point is, don’t stress too much about the egg whites being fluffy.
4. Back to the beginning… Grease your muffin tin WELL. That will make taking out the cookies SO MUCH EASIER. They are extremely delicate and will break if you’re not careful.
5. This recipe doesn’t really give a size for your circles to be (nor a definite thickness for the crust…). I rolled out the dough to be… I guess about 1/8 of an inch thick, and pressed out the circles with the top of a (wide) mug. I then slid the circles into the slot in the muffin tin, where I discovered the circle was too big to fit. Some I smoothed into the cups to make them fit; or, for a prettier effect, I crinkled the edges into a flower like shape. These came out beautifully! I only made about 15 cookies with the amount of dough this recipe makes (probably because my circles were so big).
6. I baked them until the pastry was golden brown at the top and the coconut-mixture was starting to brown.
These sound complicated when you look at the recipe, but really they’re pretty straightforward! They’re my absolute favorite cookies, and I would make them every week if my waistline could get away with it ;) I hope you enjoy them as much as I do!
From The Joy of Cooking:
Have all ingredients at room temperature, 68′ to 72′ F. Position a rack in the center of the oven. Preheat to 350′. Line an 11 x 7-inch or similar 2-quart rectangular baking pan with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by about 2 inches.
Beat on medium speed until very fluffy and well blended:
Firmly press the dough into the pan to form a smooth, even layer (my note: I use the bottom of a measuring cup to do this).
Bake for 10 minutes; set aside to cool slightly. Toast, stirring occasionally, in a baking pan until the coconut os very lgihtly browned, 7 to 10 minutes:
1 1/2 cups chopped pecans or walnuts
1 cup flaked or shredded sweetened coconut
(my note: I sometimes skip this step if I’m rushed or don’t feel quite in the mood to dirty up yet another pan, and it’s only very slightly less awesome for it)
Beat on medium speed or with a wooden spoon until well combined:
2 large eggs
1 cup packed light brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon vanilla
Stir the nut mixture into the egg mixture. Spread the mixture evenly over the baked layer. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Remove the pan to a rack to cool slightly. While the bar is still warm, stir together:
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar
2 teaspoons fresh lemon juice (my note: Bottled works perfectly fine)
1/2 teaspoon vanilla.
If necessary, stir in enough water to yield a spreadable consistency (my note: When you put the icing on top, even if it looks stiff, it will totally get warmed byt the filling and spread out all on its own. I’ve never had to really add water). Let stand ntil completely cooled and the icing is set. Using the overhanging foil as handles, lift the bar to a cutting board. Carefully peel off the foil. Cut into bars.
Hai! Here’s my favorite family Christmas recipe. I am preserving my mother’s choice of formatting. OH BOY COOKIES 16 POINT FONT.
Chocolate Sour Cream Cookies from Grandpa Narci
2 3/4 c sifted flour
1/2 tsp. each, baking soda, baking powder and salt
3/4 cup white sugar and 3/4 cup brown sugar
1/2 c. soft shortening. I used margarine when you were growing up
1 c. sour cream or a light sour cream
1 t. vanilla
3 squares melted Bakers Chocolate
Sift first 4, dry ingredients together and set aside.
Cream shortening then beat in sugar and eggs. Add vanilla and sour cream and mix.
Add melted chocolate and mix.
Add dry ingredients, about 1/3rd at a time.
Fold in 1 cup chopped nuts, if desired. Pecans or walnuts work well. (Note from Narci, I always make these without nuts.)
Chill dough at least one hour. Keep dough away from Narci’s Dad if you want any cookies at all.
Grease tins. Preheat oven to 425. Drop onto sheet in approx 1 inch balls. Bake 9 minutes. Ice if desired with chocolate and/or buttercream frosting. Top if desired with pecans or walnuts.
(Note from Narci, there is no icing instructions included here but really, you want icing. AND SPRINKLES. Grandpa somehow missed the SPRINKLES part. You can have both sprinkles and a pecan stuck into a thick buttercream, which is the ideal way.)
(Mom always doubled the recipe when she made them. They double well.)
I basically derped up this recipe as hard as I possibly could, and then I turned around and derped a little harder for good measure. It was an incredibly easy recipe, but there was just something in the air that would not let me make these cookies! But it all starts out so hopeful (and neat!):
When I was putting the wet ingredients into the mixer, I (1) dropped two eggs on the floor, (2) upended the entire container of sour cream into the mixing bowl, (3) tried to scoop out some of the sour cream so that approximately one cup would be left in there and (4) ended up tipping over the mixing bowl and pouring out all the wet ingredients onto the counter.
I cleaned everything up, dumped out everything, and started over.
This time, I got all the way up to the ‘add the melted chocolate’ step of the process. Unfortunately, I completely forgot that all of my ingredients were super-cold, and when the hot chocolate hit the chilly mixture, the whole thing seized up into this massively disgusting mess with huge chunks of chocolate floating in it.
Everything went back down the drain, and I started again. At this point, I was out of baking chocolate so I substituted half a cup of cocoa powder bloomed with about a tablespoon of hot water. This time, everything went perfectly smoothly (except for dropping two proto-cookies on the floor and spilling the sugar), and they baked up beautifully on Silpat mats. I think the cocoa powder made them more cake-like than they would have been with the baker’s chocolate, but they were absolutely delicious!
The recipe suggested adding frosting or sprinkles, but I was too scared to attempt anything further (and they were fantastic as-is!). Thanks, Grandpa Narci!
Ok, these are *probably* technically considered a confection, but they’re always with the cookies, and they’re what we fight over at my gramma’s. I think in Ohio they call them Buckeyes and don’t completely coat them, but I’m from Indiana and we like our chocolate.
We used to get together and make these at my great-grandmother’s (this is her recipe).
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners’ sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips (have more on hand in case you run out – I usually go through 2 bags)
Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners’ sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.
Notes: If you pick your ingredients right, these are gluten-free. If peanuts are a problem, tahini can probably be substituted, although the flavor will be a bit different (but probably still quite tasty).
My great-grandmother would use carob for the chocolate coating, since it usually stayed glossy better.
Using your hands is not recommended. First off, it’s FREAKIN’ HOT. Second, peanut butter is ewwy-gooey. Place the fully-mixed peanut butter goo into the fridge to cool down. (Can be overnight, or can cool while you make the family peanut-butter-hater some yummy alternatives.)
Non-peanut alternative balls: Squeeze off a small portion of the marzipan and press it into a 1/4″-thick flat disc. Place 2-3 dried cranberries on top and wrap the marzipan around the dried fruit, rolling it gently to seal the edges and make a nice, tidy ball.
A teaspoon is best to use in dipping the balls in chocolate.
I recommend a fork or a toothpick, as opposed to a spoon. Both will let you drip off excess chocolate better and avoid “feet” on your buckeyes, though a toothpick won’t be as ascetically perfect. It leaves holes in your buckeye. Me, I went for easy instead of pretty.
3/4 cup vegetable shortening (or lard)
1 cup Brown (or Golden) Sugar
1/4 cup Molasses
2 1/4 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp. Ground Cinnamon
1 tsp Ground Ginger (the powdered stuff.. not fresh ginger)
1 tsp Ground Nutmeg
1/4 tsp Ground All Spice
1/4 tsp Black Pepper
White/Granulated Sugar (used to roll the cookies in)
1) In a large bowl cream shortening and brown sugar using an electric mixer. Cream until light and fluffy then beat in egg and molasses.
2) In a seperate bowl combine flour, baking soda and all spices (not the extra white sugar.. leave that in a bowl to the side)
3) Combine half of the flour mixture into the cream mixture using a mixer on medium speed. Once fully combine, stir in the rest of the flour mixture.
4) Shape douhg into 1 inch balls and roll in white sugar to coat.
5) Place on an ungreased baking sheet approx. 2 inches apart.
6) Once oven is preheated, bake for 8-10 minutes. The top of the cookies should crack on the top.
The Cookies should be crisp on the outside once they cool, but still a bit soft on the inside. Good with any type of alcohol.. both with cookie and whilst baking them.. and waiting for them.. heck, even before you start baking maybe a shot or two of something ;)
These cookies were fun to make. It was interesting though, and I wasn’t so sure how they would come out. I’ve never cooked with Molasses before, and when I opened the jar, I wasn’t a fan of how it smelt. Haha. Anyways, these were a HUGE hit at my house. The Husband and his brother are sort of picky eaters, but they absolutely loved them. Brother-in-Law even said that I could sell these cookies and make money. It was quite a surprise!
I’m VERY happy with how they turned out, and I will probably make them again in the future!
1 box devil’s food cake mix
1/3 cup powdered cocoa
1/2 cup vegetable oil
3/4 cup raspberry chips (Hershey makes these, but they could be hard to find)
3/4 cup dark chocolate chips
Mix together cake mix and cocoa. Add oil and eggs. Stir in both flavors of chips.
Drop by teaspoonfuls onto a cookie sheet.
Bake at 350 degrees Fahrenheit for 8-10 minutes. Makes approximately 4 dozen cookies.
Note: Apologies for using a pre-made cake mix, but these are really good cookies. I have found them to be a bit dry sometimes due to the added cocoa, so if you think they need a bit more moisture, you can add a little bit more oil.
Applesauce also works as an oil replacement for less fattening cookies! Or you can use half applesauce, half oil.
If you can’t find the raspberry chips, then I’d just recommend substituting another kind of chip.
I made the Chocolate Truffle cookies and I have to say, these things come together FAST! I couldn’t find Raspberry chips so I used butterscotch and they were amazing. I did use some extra oil because at first it seemed dry, but an extra tablespoon or so, fixed it right up. They are awesome right out of the oven because the chips are all melty, but I had a few after they had cooled and they were really good too.
I am submitting molasses spice cookies with rum glaze. It’s from the America’s Test Kitchen Baking Handbook, and they are really tasty!
Molasses Spice Cookies
Makes about 24 cookies
You will need about 1/2 cup of sugar for rolling the dough balls. For the best flavor, make sure that your spices are fresh. Light or mild molasses gives the cookies a milder flavor; for a stronger flavor, use dark molasses. For best results, bake only one sheet of cookies at a time.
1/2 cup plus 1/2 cup granulated sugar
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 tespoon salt
12 tablespoons (1 1/2 sticks) butter, softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses
1. Adjust an oven rack to the middle position and heat the oven to 375′. Line 2 large baking sheets with parchment paper. Spread 1/2 cup of the sugar in a shallow dish for rolling. In a medium bowl, whisk together the flour, baking soda, spices, pepper, and salt.
2. In a large bowl, beat the butter, brown sugar, and remaining 1/3 cup of sugar on medium speed with an electric mixer until light and fluffy, 3-6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds (the dough will be soft).
4. Working with 2 tablespoons of dough at a time, roll the dough into balls with wet hands, then roll in the sugar to coat. Lay the balls on the prepared baking sheets, spaced about 2 inches apart.
5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown, but the centers are still soft and puffy, 10-12 minutes, rotating each baking sheet halfway through baking. (The cookies will look raw between the cracks and seem underdone.)
6. Let cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.
A blend of seven ground spices and three liquid flavoring extracts gives these thin, crispy cookies a rich and delightful flavor. I love all the different shades of brown of the spices against the white flour as I’m measuring out the ingredients.
3 1/2 c Simple Flour
2 t baking powder
1/2 t salt
1 t each cinnamon & nutmeg
1/2 t each ginger, allspice, mace, cardamom, and cloves
3/4 c butter, softened
1 c sugar
1 Small Egg
1 t each vanilla & lemon extracts
1/4 t anise extract
1/4 c Ice Cold Milk
Whisk together the flour, baking powder, salt, and ground spices. Cream the butter and the sugar together until fluffy, beat in the egg, and then add the liquid flavoring extracts. Fold in the flour mixture in two or three additions, alternating with the milk and having flour as the last addition. Chill the dough for 30 – 60 minutes. Roll the dough thinner rather than thicker. Cut with your favorite cookie cutters.
Bake at 350 F until lightly browned at the edges; the thinner you have rolled the cookies, the closer you will have to watch them to make sure they don’t get too dark.
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat over to 375.
Cream the 1 1/2 cups sugar and butter. Add vanilla and eggs, one at a time until each is mixed well. Stir together flour, cream of tartar, baking soda and salt. Add to cream mix and blend well. Shape dough into 1 inch balls. Combine the rest of the sugar and cinnamon together. Roll dough in the mixture and place 2 inches apart on ungreased baking sheets.
Bake 8 – 10 minutes or until set. Immediately remove from cookie sheets.
And I always recommend White Russians as an accompaniment. For anything. And everything.
The recipe was neat because while still very much a snickerdoodle recipe it was different from my grandmother’s recipe that I make once in a blue moon. Biggest difference? No shortening – so it was a lighter tasting cookie.
Super easy to make and a lot of fun to put together with my standing mixer. Last time I made snickerdoodles I used a hand mixer and that was a bit of a pain. This time, easy peasy! I don’t know how to make little cookies so I think I wound up with about 27-30 cookies in all, pretty sure the recipe was supposed to make more than that but oh well! :)
Though these cookies don’t have an overtly Christmas look, they are a long-standing Christmas tradition in my family. Colderweather is nice for them since there’s a lot of potential chocolate to melt in warmer weather!
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar, packed
1 tsp of vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 cup cocoa
1 cup semi-sweet OR dark baking chips
1/2 cup chopped Andes mints
Additional 1 cup granulated sugar
Grated or finely chopped Andes mints
In a large bowl, beat eggs, butter and sugars together until smooth. Stir in vanilla. Add in flour slowly. Keep mixing while adding in cocoa and baking soda. Stir in both the baking chips and 1/2 cup of chopped Andes mints.
Cover and chill dough for one hour in refrigerator.
Preheat oven to 350 degrees.
Scoop heaping teaspoons of dough and form into balls, rolling in additional sugar to coat them. Place them on an ungreased cookie sheet, being sure to space them evenly.
Bake for 8-10 minutes.
Once baked, remove from oven and immediately sprinkle the shaved/finely chopped Andes on top and then let cool.
Okay, so we made sugar cookies but with our unique spin to it. Firstly, we used brown sugar and rather than the plain old sugar cookies we used a Pizzelle press to make these adorable sugar cookie but shaped as “Sunwell medallions” so we’re calling these Sunwell Sugar Cookies. ;)
Hope you love the pictures. The topping on top we used were some fresh cream and blackberry compote (fresh blackberries, honey and apple juice).
1/2 cup butter, softened (you could also replace some butter with an equal amount of bacon grease)
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/8 cup all purpose flour
1/2 teaspoon baking soda
pinch of salt (if you know your bacon is salty, or used the bacon grease, you can lessen this)
1 cup chocolate chunks or chips
5 strips bacon, cooked and crumbled
Cook bacon as instructed on the package. Always use a good (or your favorite) brand of bacon. I suggest Hormel Black Label, but it could be anything. Also, try it with plain bacon first, after that you can use maple or flavoured bacon if you like. Be sure to use the little bacon window on the back of the packaging to ensure that your bacon is mostly meat.
You can cook it first and then crumble it, but I like to cut it first with kitchen shears and then cook. It cooks more evenly that way. As always the key to good bacon is a watchful eye, so stay with your bacon until it’s cooked. Lay crumbled bacon on a paper towel/napkin lined plate to dry.
Preheat oven to 350.
Cream together the butter and sugar, then mix in the egg and vanilla.
Mix together the flour, baking soda, and
salt. Slowly add the dry ingredients to the wet.
Stir in the chocolate and bacon.
Scoop dough onto a parchment paper lined cookie sheet and bake for about 8-10 minutes.
Ever since Worgens have come into their own, the one thing I’ve heard over and over is:
WHY DO THEY SNIFF SO MUCH?
Well, after getting this recipe in the mail, I now know. To sniff out all of the bacon!
I was very interested and excited to give this a try. I’ve had maple-bacon donuts, which are tasty, but the combination of chocolate and bacon is just too intriguing.
My biggest concern was the bacon. I wanted it to be the right size, and as crispy as I could get it without overcooking (all right, burning) it. My solution was simple: I stacked the five slices up on top of each other, and cut about 1/4″ thick slices, with the cuts parallel to the narrow edge. I then rendered the bacon in my dutch oven (or any heavier pan) over medium heat, until well rendered.
My darn bacon only yielded 2 tablespoons bacon fat, so I added that, and just subtracted 2 tablespoons from my butter. After creaming and adding the flour, I was ready to fold in the chips and bacon.
It didn’t call for a size to scoop out, so I decided about a tablespoon would be good, as I figured these would spread nicely. You can fit 9 at most on a half-sheet baking pan (I use parchment paper).
I’m of the school that if you pull the cookies out when they look done, they’re overdone. So, about 8-9 minutes for me at 350 was perfect.
Conclusions: This is a great chocolate chip recipe, even without the bacon. How flavorful your bacon will make or break how it stands out. Mine was a nice neutral local brand, but I’d go with a stronger flavor next time, with possibly two more slices of bacon and maybe 3/4 c chocolate chips (I know, blasphemy). Overall, I love it, and will try it again. :)
1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies
Preheat oven to 250°. Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup candies with a flexible spatula.
Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.
Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
I made these for the first time for a True Blood party (and honestly I think that I got the recipe from a True Blood fan website!) but their red color makes them perfect for Vampire events and holidays alike! It’s an easy recipe and they always go quickly!
1(18.25 ounce) box red velvet cake mix
¼ cup canola oil
½ cup mayonnaise
2 eggs or egg substitute
2 cups old fashioned oatmeal
1 cup white chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the oil, mayonnaise and eggs. Mix well. Stir in the cake mix and oatmeal. Add the white chocolate chips. Roll the dough into 1 – 1 1/2″ balls. Drop onto ungreased cookie sheets. Bake for 8 – 10 minutes, don’t overcook. Cool on cookie sheet one minute. Transfer to wire racks to finish cooling. Store tightly covered.
I ended up not changing anything. I took them to work where everyone loved them and some even asked for the recipe, so they were very pleased.
I did, however, put in too many white chocolate chips on accident. I wasn’t paying enough attention to the quantity when I got to that point. It definitely made forming the cookies harder so something to keep in mind. Lots of chips are not always a good thing. :)
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
All right, I’ll admit it. As a kid, I was incredibly picky. My Mom would make the most amazing spread of cookies and bars for Christmas, and make a platter for our teachers as a Christmas gift.
Of all of the amazing cookies, I was picky and only like three. This is my favorite. It’s also the first thing that my baking-shy sister was able to make as well as my Mom, and this is her favorite, too. :)
1 German Chocolate Cake Mix,
3/4 cup butter, melted,
1/3 cup evaporated milk.
Take half of the cake mixture and press it into a lightly greased 9×13″ pan. Bake in a 350 degree oven for 6 minutes.
In a saucepan, melt over medium-low heat:
1 bag caramels (sans wrappers, natch),
1/3 cup evaporated milk.
Sprinkle on top of the pre-baked cake layer:
6-8 oz. semisweet chocolate chips (or even better, Ghiradelli 60% Cacao Bittersweet Chips),
1 cup walnuts, chopped.
Sprinkle the remaining cake mixture on top, then drizzle caramel mixture over the top.
Bake for 20 minutes in a 350 degree oven.
Allow to cool slightly, then cut into 4×5 rows (4 cuts along the 9″, 5 cuts along the 13″ side).
Recommended cocktails: Southern Comfort Old Fashioned, Brandy Alexander, Grasshopper (those were my family’s booze of choice during Christmas time). :)
[S]omething that happens often and, in fact, happened while I was attempting to make the cookies. In my defense, I was busy doing a new dance I call “amgmyfingerisbeingburnedbycaramel!getitoffgetitoff!”
(protip, don’t idly scrape at hot caramel with your finger. It’s hot and sticky. You’ll regret it.)
So they don’t look very pretty, but they taste just fine. And by “fine” I mean sinful. These are very rich!
On this batch, I left out the walnuts because I’m not really a fan of nuts in baked goods. If I ever get over my fear of hot caramel and make them again, I think I would substitute in some pretzels. I would have done it this time, had I been aware I had some of those lurking in my pantry.
RECIPE: Rum Raisin Sour Cream Cookies & Peppermint Munchies
I’m including two recipes to provide a choice based on personal tastes and baking inclinations. The first recipe is very simple to make and tasty (also low fat, as it’s from a low-fat cookie book). The second is a bit more elaborate to make (requires cooling, somewhat fidgety stuffing of cookies, etc. but is also delicious, although not low fat.) Choose whichever you’d like, I promise they are both good!
It’s become apparent to me that some people absolutely hate raisins! The first recipe (with raisins) is actually a variation to add the raisins. The “basic” recipe would omit raisins, rum, etc and at step 5 – roll spoonfuls of dough in 1/4 cup of sugar in a shallow dish instead. This makes the crunchy coating referenced in the description. I like the rum + raisins version, but the “vanilla” version is also good.
Rum Raisin Sour Cream Cookies
Sometimes the simplest cookies are the most delicious. These soft, plain cookies have a slightly crunchy, sugary coating and are wonderful dunked in hot chocolate.
-1/4 cup stick margarine or butter, softened
-3/4 cup sugar
-1 large egg
-1 tsp vanilla
-1/2 cup low-fat sour cream
-1 1/2 cups flour
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup raisins
-1/4 cup rum
1. Combine one cup of raisins with 1/4 cup each water and rum in a small saucepan. Simmer until raisins are plump and liquid has evaporated. Cool completely.
2. Preheat oven to 350°F.
3. In a large bowl, beat margarine and sugar until well combined – it will have the consistence of wet sand. Beat in egg and vanilla until smooth.
4. In a medium bowl, combine flour, baking soda, and salt. Add half the flour mixture to the sugar mixture, stirring just until combined. Gently stir in the sour cream and cooled raisins, and then the remaining flour mixture, stirring just until blended.
5. Drop spoonfuls of dough 2″ apart onto a cookie sheet that has been sprayed with nonstick spray.
6. Bake for 12-15 minutes, until set but not yet golden. Transfer to a wire rack to cool.
Makes 2 dozen cookies.
Sugar cookies with a creamy peppermint center.
Prep: 35 mins Chill: 30 minutes Bake: 12 mins per batch Oven: 375
-Peppermint Filling (see below)
-3/4 cup butter, softened
-1 cup granulated sugar
-1 tsp baking powder
-1 tbsp milk
-1 tsp vanilla
-2 cups all-purpose flour
-2 tbsp coarse white and/or red sugar (for decorating)
-3 oz softened cream cheese (I use light)
-2 tbsps powdered sugar
-2 tbsps finely crushed peppermint candies or candy canes
-1/4 tsp peppermint extract
1. Combine ingredients for peppermint filling in a bowl. Beat with an electric mixer on low speed until smooth. Cover and chill for 30 minutes. (Clean the beaters of your mixer because you’ll need them soon!)
2. Preheat oven to 375°F. In a bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
3. Shape dough into 1-1/4 inch balls. Make an indentation in the center of each ball; place 1/2 teaspoon of the Peppermint Filling in each indentation. Shape dough around filling to enclose; roll dough in hands until smooth. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in coarse sugar; flatten balls until 1/2 inch thick. (NB Baker’s note: The recipe says to do this but it didn’t work for me; so I flatten with just the glass and then sprinkle a bit of sugar on top of each.) Bake for 9-12 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 32 cookies.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Here is my submission to the #Warcookie Christmas Exchange! I made both recipes. Not sure how in depth you’d like us to go so I’ll just be brief (and put up more photos on HelloTauren).
These cookies were both quite tasty (yes, even the raisin ones). I changed their names to make them more Warcraft themed: Rumsey Rum Raisin Cookies for the Alliance and Undercity Peppermint Munchies for the Horde.
This year, DA is hosting a Christmas cookie recipe exchange! Instead of trying to organize making and shipping cookies all over the world, we’re collecting a recipe from each participant. Everyone will then get one recipe from a mystery contributor to make and photograph. The final pictures and recipes will be posted here.
If you’d like to participate, just send an email to email@example.com .
Monday, December 5th, 4pm (CST): Exchange closes to new participants
Tuesday, December 6th, 4pm (CST): Deadline for all recipes sent in by email
Wednesday, December 7th, morning: Recipes assigned and distributed
Monday, December 12th: Deadline for photos (and any comments!) sent in by email
That should give everyone plenty of time over the weekend to make their cookies. Warcraft-influenced photographs highly encouraged! The hashtag on Twitter is #WarchristmasCookie, if you want to join in the fun.
Kamlia (of Kamalia et Alia fame) and Angelya (of Revive and Rejuvenate fame) provided the energy behind this year’s Second Annual Great Blog Noblegarden Egg Hunt. Participants hid some variation of ‘egg’ (in word, thought, or deed) in their blogs, and the hunters were tasked with finding every instance of ovoidation. After reading over the list of hiding places, I can only stand in awe at the creativity employed by my fellow writers!
Kamalia, who is a wonderful artist of all things Azerothian, even gifted Disciplinary Action with a fabulous portrait of Kachunk and Liala as a thank-you gift for providing one of the prizes. She also immortalized Fyreuni’s characters for her work with the contest, and everyone looks their best in Noblegarden finery. Do check it out.
Congratulations to Rades for winning the contest and his record THIRD personalized Disciplinary Action (I think at this point he just needs his own series). Work has already begun on a work for his Death Knight of such surpassing beauty that I feel certain he’ll treasure it forever, or at least wait until his next hard drive cleanup to delete it.