No-Bake Gingersnap Balls

Yeah! It's December and that means lots of holiday treats! My kitchen is in full swing this month, ok, every month, but I feel especially inspired to bake this time of year. I think it's all the seasonal flavors I get excited about.

Similar to the Rum Balls I blogged about last year, these No-Bake Gingersnap Balls are a little more kid-friendly. And they're addictive. And easy! Even the most inept baker will be able to put these together. Sorry, did that offend you? I just meant, if you suck at baking, don't worry, you'll do fine! :-P

No-Bake Gingersnap Balls
Recipe from Santa's Favorite Cookies December 2004 issue
Makes 2 dozen cookies

20 gingersnap cookies (about 5 ounces)
3 tablespoons dark corn syrup
2 tablespoons creamy peanut butter
1/3 cup powdered sugar

1. Place cookies in large resealable plastic food storage bag; crush finely with rolling pin or meat mallet.

2. Combine corn syrup and peanut butter in medium bowl. Add crushed gingersnaps; mix well. (Mixture should hold together without being sticky. If mixture is too dry, stir in additional 1 tablespoon corn syrup.

3. Shape mixture into 24 (1-inch) balls; roll in powdered sugar.

Cook's note: Some gingersnaps are crisper than others, so you might need to add an extra tablespoonful or two of corn syrup to the crumb mixture to hold it together.


Step-by-Step in Pictures

Combine corn syrup and peanut butter in a bowl...

Add the crushed gingersnaps and mix well...

Shape the mixture into balls...

Then roll the balls in powdered sugar. That's it!

Scientific Chocolate Crinkle Cookies

Chocolate crinkle cookies are a classic. Lots of cookbooks include a version, and I have memories of these from when I was a little kid. The difference here is that this recipe was developed by a biochemist! Shirley Corriher, the cookie's mastermind, is a cooking teacher and food scientist from Atlanta, Georgia, and her tips throughout the recipe definitely make me feel like I'm doing each step for a reason.


For example, she recommends rolling each ball of cookie dough into granulated sugar before rolling it into the traditional powdered sugar and her scientific reason is so that the powdered sugar doesn't absorb into the hot-out-of-the-oven cookie and disappear once it cools. The granulated sugar acts as a shield so the powdered sugar stays white and pretty. When I made these cookies, I froze most of them in a plastic freezer bag to serve a week later. I thought for sure the powdered sugar would be gone when the cookies defrosted and the condensation destroyed the nice white coating. But nope! They remained perfectly white post-freezer. Shirley, you're a genius!


Chocolate Crinkle Cookies
Recipe by Shirley Corriher in Bakewise and republished in EveningEdge.com

1 3/4 cups plus 2 tablespoons, spooned and leveled, bleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups semisweet chocolate, finely chopped
2 3/4 cups granulated sugar, divided
1/3 cup canola oil
2 tablespoons light corn syrup
2 eggs
1 egg yolk
2 teaspoons pure vanilla extract
1 cup confectioners’ sugar

In a medium bowl, beat together well flour, baking powder and salt and set aside.

Melt chocolate in the microwave on 50 percent for 1 minute, stir, and microwave for 15 seconds more and stir.

In a mixer with paddle attachment, beat 2 1/2 cups sugar, oil and corn syrup together to blend. Beat in eggs, egg yolk and vanilla. On low, beat in melted chocolate. Add flour mixture and beat in on low.

Wrap the dough in plastic and refrigerate for at least 3 hours or overnight.

Place a rack in the middle of the oven and preheat the oven to 325 degrees.

Take out about a quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch balls. Pour 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball very lightly in plain sugar first and then very heavily in confectioners’ sugar. By rolling in plain sugar first, the confections’ sugar does not soak in so much and stays on the surface better.

Place release foil (nonstick side up) on a baking sheet. Arrange cookies 2 inches apart. For crisp cookies, bake 12-14 minutes. You can have several sheets of foil covered with cookies ready. When one sheet is done, you can pull off the foil and cookies to a cooling rack. Rinse baking sheet with cold water to cool and then slip the sheet under a foil with cookies and get it right back into the oven.


Step-by-Step in Pictures

Mix together the sugar, corn syrup, and oil, then add the eggs and vanilla...

Will look just like this! Thick, yellow, and goopy...

Blend in the melted chocolate...

Add the dry ingredients and the batter will become thick...

Wrap in plastic wrap and refrigerate for several hours...

Roll out balls of dough and prepare two bowls, one for granulated, one for powdered sugar...

First roll the ball of dough in granulated sugar...
Then roll the dough in powdered sugar...
Evenly distribute on the baking sheet...

Bake at 325 degrees F until perfectly crackly!

So good! And so pretty!

Stately Strawberry Bars

The name of these bars has been changed. Not to protect the innocent, but because otherwise I'd be lying. They used to be called Royal Raspberry Bars. But with only the most amazing homemade strawberry jam on hand (Thank you, Mom, for going through a canning phase recently!), these bars quickly took new form.

It was the funniest conversation when I was talking with my mom about a new name. What means "royal" but works as an alliteration with "strawberry"? A couple of ridiculous ideas were blurted - sexy, splendid, sparkling, swell, stuffy, symphonic (Symphonic Strawberry Bars? Pitiful.) - until we landed on "stately." And there was no contest.

Stately Strawberry Bars
Recipe from The Best of Sunset Cookies
Makes 24 bars

1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter, melted
3/4 cup strawberry jam
3 large egg whites
1/4 teaspoon cream of tartar

1. In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and the salt. Add melted butter and stir until well blended. Press dough evenly into the bottom of a 9x13-inch baking pan.

2. Bake in a 325 degree F oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.

3. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.

4. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in pan.


Step-by-Step in Pictures

Combine oats, flour, coconut, sugar, and salt. Then add melted butter.
Mix well.
Press into pan.
Bake the crust.
Spread strawberry jam over the warm crust.

Whip up the egg whites with the cream of tartar.

Dollop the meringue onto the jam so it is evenly distributed.
Spread the dollops smoothly across the top.
Take a spoon and lift up in random places on the meringue to create peaks.
Bake the bars.

Cross section.
How royal! I mean stately! ;)

It's a Rachel (Bar) Kind of Day

Rachel and me

I've just got something on my mind. And hey, it's remotely about baking!

Remember my friend Rachel? She's still troopering along, half done with chemo now! I'm so proud of her.

Remember that outstanding Rachel Bar (a peanut butter cookie drenched in ganache) named after her? Rachel made those bars with her mom a few days after I wrote the post, and called me very excited as they were cooling on the kitchen counter. That call made my day; she has no idea just how much.

The Rachel Bar

Remember the fundraising efforts for the Leukemia & Lymphoma Society, started as a way to boost Rachel's spirits? Oh, and by the way, it's not too late to donate. Well, we've already raised over $9,300, a truly remarkable amount.

Last question of the day. Remember I said I'd be running a half-marathon in Rachel's honor? In fact, my exact words were:

In Rachel's honor, I will be running (well, more accurately jogging, walking, and panting) in the Carlsbad Half-Marathon on January 25 as part of Team Rachey.

Well, the race was this past Sunday and I'm happy to report that I made it across the finish line in one piece! In fact, panting I was not! It was my first half-marathon and not being a runner before a few months ago, I was just a little bit nervous the days leading up. But in mile 11, when I thought my legs were going to crumble beneath me, I was reminded of Rachel's strength, and suddenly two more miles became possible. Right after the race, my friend and I got to talk to Rachel on the phone, and hearing her happy voice made it all worth it. Half-marathon half-shmarathon!

Team Rachey

Now go make some more Rachel Bars.

Chocolate Pistachio Cookies

I love the way these cookies look. And they're really easy to make and taste yummy. I suppose you have to like pistachios, but that's not too hard to do. Perhaps these are the new bake sale cookie. Thumbprints and peanut blossoms are SO yesterday.

Note: I actually have nothing against thumbprints and peanut blossoms. One day I may even post a thumbprint or peanut blossom recipe. If you were momentarily insulted, just remember that sometimes I'm a bit of a drama queen. :-P

Chocolate Pistachio Cookies
Recipe from Santa's Favorite Cookies December 2004 issue
Makes about 3 1/2 dozen cookies

2 cups shelled pistachio or macadamia nuts, finely chopped, divided
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1 tablespoon unsalted butter, divided
1 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
3 squares (1 ounce each) unsweetened chocolate, melted
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/2 squares (1 ounce each) unsweetened chocolate
2 tablespoons confectioners' sugar

1. Preheat oven to 375 degrees F. Lightly spray baking sheets with oil; set aside. Reserve 3 tablespoons pistachios for garnish.
2. In medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.
3. In large bowl, with electric mixer, beat 3/4 cup butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating 30 seconds after each addition. Beat in melted chocolate and extracts. Beat in flour mixture just until blended. Stir in pistachios.
4. On prepared baking sheets, drop dough by rounded tablespoonfuls, 1 inch apart. Bake one sheet at a time 8 minutes or until tops are puffed and dry but still soft when touched. Do not overbake. On wire rack, cool 5 minutes; remove from sheets and cool completely.
5. For icing, in microwave-safe bowl, melt 1 1/2 squares chocolate with remaining 1 tablespoon butter at high (full power) 1 minute or until chocolate is melted; stir until smooth. Stir in confectioners' sugar. Lightly spread 1/4 teaspoon icing on each cooking, then sprinkle with reserved pistachios. Let stand 20 minutes before serving.


Step-by-Step in Pictures

Ganache-Filled Brown Sugar Bars

Dare to be pretentious. Ignore the peeps who roll their eyes when they hear the title of your dessert. Who cares. Ask yourself these questions. Is the dessert worthy of high praise? Do you deserve to be proud? Did it come out? Did it stand up to its name? Could you make millions of dollars selling it to bakeries? Are people's eyes rolling into their heads in ecstasy instead of just rolling? Not all rolling is bad, ya see.

I dared to be pretentious, making something called Ganache-Filled Brown Sugar Bars. I'm not sure there's a more stuffy-sounding name. But here's the thing: I answer yes to all of the questions above. So I'm keeping the stuffy name!


Ganache-Filled Brown Sugar Bars
Adapted from a recipe by Lori Longbotham in Luscious Chocolate Desserts

1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup heavy (whipping) cream
8 ounces bittersweet or semisweet chocolate, chopped

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of a 10 x 15-inch baking sheet. Line the pan with wax paper, then butter and flour the paper and the sides of the pan.

Whisk together the flour and salt in a small bowl. Beat the butter and sugar with an electric mixer on medium speed in a large bowl for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, beating just until well blended. The batter will be fairly stiff.

Spread the batter evenly in the pan with a long metal spatula. Bake for 18 to 20 minutes, until a wooden pick inserted in the center comes out clean but not dry; do not overbake. Transfer the pan to a wire rack to cool completely.

Bring the cream just to a boil in a small saucepan over medium heat. Add the chopped chocolate and stir for a minute, then take the mixture off the heat and continue stirring until the chocolate has completely melted and the mixture has thickened slightly. Transfer the ganache to a medium bowl and let stand at room temperature for at least 30 minutes to set; it should be spreadable but not runny.

Cover the baking pan with a large wire rack and invert the pan. Remove the pan and peel off the wax paper. Invert the cake again onto a large cutting board. Cut the cake crosswise in half with a long serrated knife. Spread the ganache evenly on one half of the cake to within 1/8 inch of the edges. Carefully set the other cake half on top, matching the cut edges. Cover and refrigerate until the ganache is set, at least 2 hours or up to 2 days.

To serve, trim the uncut edges of the cake with a long serrated knife. Cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 rectangles. Serve chilled or at room temperature.


Step-by-Step in Pictures

Make the batter for the bars...

Spread the mixture into the pan using an offset spatula...
Bake the bars...
Prepare the ganache...
Cut the baked bars in half...
Spread the ganache on one half, though not completely to the edges...
Place the non-ganache half on top of the ganache half...
Trim the edges so you have nice clean lines, then cut into square or rectangle shapes.