OK all you bakers, today is the day to show the world your Christmas culinary creations – yes, it’s time for Bake-N-Blog Holiday Edition, Part 2! In case you’re wondering what I’m talking about, here’s what Bake-N-Blog: Holiday Edition is about in a nutshell: Each blogger who signed up for Bake-N-Blog selected a Christmas cookie to make (from the Internet or a cookbook or an old family recipe), whipped up a batch of the cookies, taste-tested them (isn’t that the whole point of baking?!), and today everyone is blogging about their cookies. It’s a great way for everyone to try out a new recipe, and maybe some of them will be great new additions to our Christmas baking repertoires :-)
All participants are linking to their Bake-N-Blog posts at the end of this post or leaving a link in the comments section. Be sure to make the rounds and check them all out.
This time around, I’m doing my BNB post a bit differently from last year’s BNB post. That’s mainly because I was so busy chatting while I was baking that I forgot to take “in progress” pictures. Bad me! But it’s not my fault – I was baking with a couple of friends and my cousin and my cousin’s daughter and, well, you know how it is when a bunch of girls get together ;-) But this is going to work out great for YOU, because I’m going to share LOTS of recipes with you instead of just one!
So let’s get out the KitchenAids…
And let’s get baking! Starting with Chewy Lemon Snowdrops:
You had me at chewy. Or was it lemon. Either way, I had to try out these cookies because I love chewy cookies and lemon :-) Plus don’t they look pretty all dressed up in powdered sugar for Christmas? Unfortunately, they’re not as chewy as I was expecting, and they need more lemon juice to give them more lemony kick. I’m going to try this recipe for chewy lemon cookies from Patent & the Pantry.
Pistachio Christmas Ribbon Bars (I doubled the recipe & added white chocolate chips). Not my favourite, but not too bad. I should have put the jam on thicker to give it more raspberry flavour. And using salted butter might be better (the recipe called for unsalted).
Dreamy Peanut Butter Marshmallow Squares. Fast & easy to make – only four ingredients and no baking required. Kind of on the sweet side – but then, the ingredients are butter, marshmallows, peanut butter, and butterscotch chips!
My gluten free friend Rona (she’s not gluten free, she eats gluten free food) made these Gluten Free Raspberry Coconut-Almond Bars. They’re good, but there’s a lot of coconut oil in them. Rona thinks the bottom should have been baked longer so they’d be easier to cut. She also thinks they’d be good as tarts instead of bars to eliminate the need to cut them altogether :-)
And she made gluten free Chocolate Peppermint cookies. Even non-gluten free people thought these cookies were delicious. No link for these ones, but the recipe is at the end of this post.
My cousin Lynn chose Chewy Chocolate Eatmore Bars:
We had a small technical difficulty with the Black Forest Crinkle Cookies. You know what they say about too many cooks… yep, one of us (I’m not naming names) put three eggs in the mixer instead of two. But that’s because another one of us gave one of us a bowl with three eggs in it, so logically, one of us assumed that all three eggs were supposed to go into the batter (we doubled the recipe). We had to add some extra flour to make the batter less sticky, but we couldn’t get it to the point of being roll-able. So instead, we plopped the batter onto the cookie sheets, and they came out great anyway :-) Not sure if it was the extra egg that made the batter too thin to roll into balls, but keep it in mind if you decide to make these cookies.
Sandy made Crunchy Sesame Cookies:
The sesame cookies have an unexpected taste, and the pinwheels are a nice combination of flavours with the ginger & lemon. Sandy added a teaspoon (or maybe it was a tablespoon) of lemon juice to the lemon dough to give it more lemony flavour.
And there you have it, nine recipes for the price of one :-) It was a fun day of baking, and after dividing all the cookies between us, we all have a nice selection of Christmas cookies for the holidays :-)
Here’s the recipe for the Chocolate Peppermint cookies.
Chocolate Peppermint Cookies - yield 30-36 cookies
1-1/2 cups powdered sugar
2/3 cup cocoa
2 large egg whites
1/8 tsp salt
1/2 tsp vanilla
1/2 tsp peppermint extract
1/2 cup mini choc chips
- Preheat to 350. Line cookie sheets with parchment.
- Sift together sugar and cocoa & set aside.
- In the bowl of electric mixer, combine egg white and salt. Set mixer speed to high and beat till soft peaks form. Add sugar-cocoa mixture, 1 Tbsp at a time, till thoroughly combined. Set speed to low. Mix in vanilla and peppermint extracts. Add chocolate chips and mix until thoroughly combined. Dough will have the consistency of thick frosting.
- Using a small cookie scoop, shape dough into 1" mounds and drop onto prepared cookie sheets, spacing them about 2" apart. Bake till tops are shiny and faintly cracked, about 10-12 minutes. Cool completely on cookie sheets placed on wire racks.
- Store cookies in an airtight container for up to 5 days.
If you’re participating in BNB, leave a comment with your link and I’ll add it to the list below. Looking forward to seeing what everyone else baked :-)