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What Kind of Cookies Do You Like to Exchange?

Posted by David Venable QVC 1354851827.497
Hello, foodies…
 
Cookie baking continues this Wednesday on In the Kitchen with David! Do you remember which recipe we're making? Here's a hint…
 
Chocolate Hug Cookies
 
Chocolate Hug Cookies
 
This recipe is prepared with the KitchenAid 4.5-Quart 300-Watt 10-Speed Tilt-Head Stand Mixer (K37868).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
 
Ingredients:
 
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup white sugar
2-1/2 tsp vanilla extract
2 large eggs
1 bag Hershey’s Hugs Kisses, wrappers removed
 
Directions:
 
Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
 
Combine the flour, cocoa powder, baking soda, and salt in a small bowl. Gently stir with a whisk to evenly distribute. Set aside.
 
Fit a stand mixer with a paddle attachment and cream the butter, both sugars, and vanilla until light and creamy. Add the eggs and mix until completely incorporated. Scrape down the sides of the bowl. Add the dry ingredients and mix on low speed until the ingredients are just combined.
 
Use a tablespoon to place the dough onto the prepared cookie sheets. Do not flatten the cookie dough balls. Bake for 12–14 minutes. Do not over-bake.
 
Remove the cookies from the oven and let them cool for 5 minutes. Then, gently press a Kiss into the middle of each cookie. Cool for 15–20 more minutes then serve warm. Or, let the cookies cool completely before serving or storing.
 
I promised you more answers to your baking questions…and here we are! Many thanks to Cheryl Day from Back in the Day Bakery, once again! Her answers are in red; mine are in blue.
 
When baking pies, cookies, cakes, tarts, cupcakes, rolls, breads, etc., how do you know which rack to put the goodies on to have optimal browning along with ultimate doneness? Is there a rule of thumb? Bottom for pies? Middle for cookies?
Great question. Your best friend for baking is an inexpensive oven thermometer, which will help determine if your oven is running hot or cold or just right. Unfortunately, all ovens are not created equal unless they are perfectly calibrated, but this tool will allow you to adjust your temperature accordingly. As a general rule of thumb, I recommend using the top oven rack for biscuits, scones, and puff pastry, which bake better with high heat. The “sweet” spot for most ovens is the middle rack and the lower third of the oven. We recommend using the middle rack for baking breads and rolls. The lower third of the oven is great for cakes, pies, cheesecakes, tarts, and cobblers, which tend to have a longer baking time. You can also rotate between the two racks when baking two pans of cookies, cupcakes, or muffins; rotate halfway through the baking time.
 
When a cookie recipe calls for flour and a 1/2 cup of oatmeal, can I substitute flour for the oatmeal? And how much flour would I use?
Oatmeal is considered an add-in ingredient. You can always replace oatmeal with another ingredient, like chocolate chips, butterscotch chips, coconut, nuts, etc. Adding more flour will make your cookies tough and hard. Adding more flour takes away the moister from the recipe.
 
Could you or anyone else share a cookie dough recipe that would be good to mix, roll into a log, wrap, freeze, and give as a gift with recipe?
You can do that with virtually any kind of heavy cookie dough…think chocolate chip, shortbreads, snicker doodles, peanut butter, gingerbread, or sugar. I've got lots of great freezer-friendly cookie recipes on my Recipe Page. My Chocolate Hug Cookies are great, too. Avoid freezing light-textured dough or those with an egg white-base, like meringue cookies. Just be sure to tightly wrap the dough before freezing it to protect it from freezer burn and prevent it from absorbing freezer odors. Tell your recipients to thaw the dough in the fridge before baking.
 
Why do my cookies always flatten out during baking?
Lots of folks asked about flat cookies. And the problem could be a combination of things. First, make sure you're using a brand-new box of baking soda and/or powder to ensure they rise properly. Second, make sure you've not over-greased your baking sheet(s). And third, make sure the baking sheet(s) aren't too warm when you're adding new dough. If they're too warm, they'll start baking before they ever reach the oven.
 
Here's more expert advice on the subject from the chefs at America's Test Kitchen.
 
 
And here's another awesome cookie recipe from those talented folks: Chewy Sugar Cookies!
 
 
Let's get back to that cookie exchange for today's blog question. It's better to give than receive, so what cookies do you like to exchange? Chocolate chip? Pizzelles? Oatmeal Raisin? See you Wednesday at 9pm ET.
 
Keep it flavorful!
David

Blog Author Posts
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privateer1355118926.28714 PostsRegistered 6/27/2010

I don't bake... i just steal them..

Lois May1355139504.507155 PostsRegistered 2/13/2012

Hi David, I usually exchange my Kolacky (Polish Cookies). Everyone seems to enjoy them. I also give my Pecan Horns, depending on where I go for the exchange. Lois May.

Zona hottie1355174252.813120 PostsRegistered 12/8/2012

Hi, David. I give all the types of cookies I make, and don't expect any in return. Tis more blessed to give than to receive. So, here goes: cocoa balls, magic cookie bars, thumbprint cookies, pink almond crescents, green pecan crescents, fried rosettes {butterfly and flower shaped molds used}, and my never fail fudge.

NiNiDiva7251355185648.21 PostsRegistered 12/10/2012
On 12/10/2012 Zona hottie said:

Hi, David. I give all the types of cookies I make, and don't expect any in return. Tis more blessed to give than to receive. So, here goes: cocoa balls, magic cookie bars, thumbprint cookies, pink almond crescents, green pecan crescents, fried rosettes {butterfly and flower shaped molds used}, and my never fail fudge.


Please share you "Never Fail Fudge" recipe.

NancyB-NJ1355186661.691 PostsRegistered 9/11/2005

White Chocolate Macadamia Nut Cookies Yum!!{#emotions_dlg.thumbup}

DiDi - Hig­hland CA1355189079.091 PostsRegistered 12/10/2012

I couldn't find the recipe for the cookies from yesterday. Can you tell me where to find it? Thank you!

RealtorLady1355191244.07710 PostsRegistered 11/17/2010

If you substitute margarine for butter, your cookies will flatten out -- the two are no longer interchangeable, the margarine manufacturing process now includes water in all brands. It doesn't hurt the taste, but it makes a different in baking.

goocharoo1355228353.357473 PostsRegistered 8/13/2006illinois

Ho Ho Ho,Mr.V! Ed & I make sugar free cookies as I've stated before: Oatmeal Raisin/Butter/& Pistachio-Fennel. I make an easy sugar free fudge & a fruit & nut loaf soaked in booze! We usually eat most of them & Ed brings some to work (they don't even know!) Looking forward to the ITKWD aprons (in Red to match the mugs!) See you then!!!

Quarterly ­shopper1355246836.4273 PostsRegistered 11/18/2012

Hi David - how about a fudge recipe?? It comes from a family friend and it is the best I've ever had!

1 pound of Velvetta Cheese
1 pound of salted butter
1 bags of powdered sugar
1 cup of cocoa powder
1 teaspoon of vanilla extract

Melt cheese and butter in microwave in large bowl.

In another bowl sift powdered sugar and cocoa.

When cheese and butter mixture are creamy - add vanilla and stir in powdered mixture.

Use 2 cookie sheets with the lip and wax paper to help smooth.

Cut with a pizza cutter and refrigerate. Can be made ahead of time and keeps quite a while. Can freeze also.

Enjoy!!

Zona hottie1355258303.793120 PostsRegistered 12/8/2012

This is for NiNiDiva725, the never fail fudge recipe, and it is exactly as given me. 2 1/2 cups sugar, 1/4 cup butter, 1 small can evaporated milk {5oz.}, 1 jar marshmallow creme, 3/4 tsp salt, 3/4 tsp vanilla, 1 bag chocolate morsels. Combine first 5 ingredients in saucepan. Stir over low heat until blended. Bring to a boil over moderate heat. Blend well. Boil slowly, stirring constantly for 5 min. Remove from heat and add vanilla and chocolate morsels. Turn into a buttered 9x9 pan to cool. I like to add chopped nuts, either walnuts or pecans. I also add some dark bittersweet chocolate to help temper the sweetness of the chocolate morsels. I generally use Nestle's morsels, but Ghiradelli's brand is fine too. Enjoy!!

BrandyC1355269175.41246 PostsRegistered 9/20/2009

Hi David,

I'm not part of any cookie exchange, but I do make pistachio biscotti which I dip in dark chocolate. They are absolutely delicious.

One time, many years ago, I tried to make my own Christmas cookies. Well, they didn't really come out looking like any Christmas cookies I ever saw, and when my son came in and asked what they were and I told him, he started laughing. He did say they tasted good though, but that was the end of my Christmas cookie making. Now I go to the bakery and buy some.

See you tomorrow......{#emotions_dlg.wub}

Pam from S­tanwood1355291465.613233 PostsRegistered 6/27/2010

When I was younger I baked all the time. I was only involved in 2 cookie exchanges in my lifetime and decided they weren't for me. The idea was to bring cookies you made but 90% of the people bought cookies and said they were too busy...I want to know why they said yes to a cookie exchange in the first place? Anyway, now that I am retired and don't live in a normal neighborhood there isn't anyone to exchange with. I used to make peanut butter swirls (chocolate spread over peanut butter dough then rolled and sliced), peanut butter blossoms (like your hugs but before their were hugs, just regular kisses!), snowballs, fudge, brownie bites and of course chocolate chip...seems to be a chocolate theme going on here!!!

Delorris1355306298.73317 PostsRegistered 2/27/2010Brooklyn, New York

Chewy oatmeal raisin with pecans are my favorite and the favorites of my friends, children and grands they all love them. My pastor's mother got me on auto-baking for her. I just got home last week after 3 months in the hpspital and rehab. I'll makee her some before I go back for surgery.She needs to make her own on that Kitchen Aid I gave her last year.

AbbeyG1355317185.83715 PostsRegistered 7/18/2010
I like to bake gingerbread men for my cookie exchange.

corning qu­een1355331016.5572 PostsRegistered 12/12/2012

I made your White Chocolate Raisin Oatmeal cookies last night. Wonderful!! I have a raisin hater in the family so I substituted craisins. I also used Penzey's Indonesian cinnamon. These cookies are the best! Now, I am going to make Dark Chocolate Macaroons. Thanks for the great recipes :)

PegC1355352293.29129 PostsRegistered 7/25/2010

Not doing a cookie exchange this year but in years past I have made peanut butter blossoms. As crazy as it sounds, I have friends who have asked me to make rice krispie treats and if I do that, I give everyone a pan of them.

satlqvcer1355353566.78326 PostsRegistered 8/26/2012

I like to try a different kind every year. This year I'm making Grinch cookies. A mint flavored drop sugar cookie, tinted green with mint chips.

Last edited on 12/12/2012

Last edited on 12/12/2012

Zona hottie1355355587.01120 PostsRegistered 12/8/2012

To NiNiDiva725: when I gave you the fudge recipe, the site would not allow me to write the true second part of the marshmallow product to use. Do not get marshmallow creme, if there is such a product. Get a jar of marshmallow f--ff. Don't know why I wasn't allowed to write the word.

bobow1355355806.06310 PostsRegistered 7/17/2010

{#emotions_dlg.tt1}Hey David and all--I am really a baker by heart so I must say I like ANY and ALL cookies for a exchange or just for family--YUM YUM{#emotions_dlg.thumbup}

bobow1355355944.30710 PostsRegistered 7/17/2010

{#emotions_dlg.thumbup1}Forgot to tell you I just ordered your APRON so now youwill be with me in MY kitchen along with the rest of your items I have{#emotions_dlg.wub}

Zona hottie1355358644.393120 PostsRegistered 12/8/2012

To NiNiDiva725: I stand corrected. While going through my grocery store listings, I came across the product name I wasn't sure existed. Kraft Jet Puffed Marshmallow Creme. That's what you need to get. Sorry!!

mliz1355359665.979 PostsRegistered 6/6/2010

Hi, David,

I make several cookies every year, but my favorite have to be the Cream Cheese Chocolate Kiss cookies. These consist of a wonderful cream cheese dough which is wrapped around a chocolate kiss (which does not melt in the baking process). Have a great show :)

Gigi Lynn1355360154.620 PostsRegistered 9/26/2010
Family Favorite: Chocolate Chip with Pecans

ClaudiaSDS1355364538.873168 PostsRegistered 7/8/2010Elgin , South Carolina

My favorite cookies to share are Fruit cake cookies w/o booze !!!

Looking forward to another great show

:)

fordedge1355364694.0777 PostsRegistered 3/4/2012

No-Bakes, Christmas Spritz Cookies, Buckeyes, Haystacks

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