Quick! Grab the Baking Soda! & Cookie Recipes

My mother taught me is to always keep a box of baking soda next to your stove in case of a stove fire…or in our case, when there is a stove fire. It’s not like we’re bad cooks and burn supper, it’s more like, uh, the apple pie is bubbling over and is starting a small campfire in the bottom of the oven! Throw baking soda on it! Mind the pie! Or there’s when you catch fire to the oven mitt or the electric bill cause you turned on the wrong burner. Quick! Grab the Baking Soda! Whenever the smoke detector goes off in the kitchen, I always grab my soda, then check for what’s burning. I buy soda in bulk, a big 5 lb bag. There’s always have plenty for deoderizing the fridge, cleaning countertops, making volcanos in the sink drains, unexpected flames and oh yeah, for baking!

 

I thought I’d share some yummy cookie recipes I’m making for the holidays this year. Be sure to have your baking soda on hand!
Macadamia Maple Sticky Bars – These are for my brother

1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, softened, plus more for dish
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup coarsely chopped toasted macadamia nuts (about 4 ounces)
1/4 cup plus 3 tablespoons packed light-brown sugar
2 teaspoons pure maple syrup
1/4 cup finely chopped crystallized ginger
1/4 cup plus 1 1/2 teaspoons maple sugar
2 tablespoons light corn syrup
3 tablespoons heavy cream
1. Butter an 8-inch square baking dish; line with parchment, allowing a 2-inch overhang on 2 sides. Butter lining (not overhang); set aside. Whisk flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
2. Preheat oven to 350 degrees. Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes. Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.
3. Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 2-inch squares. Bars can be stored in an airtight container at room temperature up to 3 days.

Rum Balls – These are for ME

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
3 large eggs
1/2 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dark rum
Coarse sanding sugar, for rolling
1. Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
2. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
3. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
4. Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week.

 

 

 

And…I always make these…Chocolate Gingerbread Cookies…they are the best cookie you will ever eat in your life. Seriously.

 

Ingredients
Makes 2 dozen
7 ounces semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
2. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
3. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on 2 parchment lined baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

 

Follow these instructions exactly and they will turn out perfect Every time!

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