Thank you everyone for making out 3rd annual Cookie Exchange show a QUACK-tastic SUCCESS! I know the weather made it difficult for some of you to make it, but thank you to all who attended!!
I love working with Leah & she was just as gracious and FABULOUS as ever!! The audience was full of exuberance and excitement, and I KNOW everyone had a blast!! My Quacker friends came in from all over the country to attend our show—Barbara the Quacker Cop—now Councilwoman, came from Florida, Karen from Texas, Coetta & Jeff from Indiana. My Aunt Joan Marie and her friends Ruth & Carol attended the show too-it was really fun to have them there on the set with us during the show. I was just THRILLED to see all of their loving faces in the audience!!
I’d like to take a moment to thank Mary Eckenrode from Cheryl & Co, who so graciously provided the yummy cookies for the audience. WAY TO GO MARY!!! I’d also like to thank our team at QVC for planning this show with us to make sure that everything came off perfectly!! I’d also like to thank Kristy, who works with us, for all that she does, and for taking the photos that you see below!!
Another thank you goes out to Leah & the models for baking cookies and providing us with their yummy recipes!! Enjoy them!! I cannot wait to make them all for my holiday gift giving!!
If you can't get enough cookies, be sure to tune-in for David’s Cookie Exchange Shows – In the Kitchen with David on 12/9 at noon ET and 12/12 at 9pm ET, and 12/16 at noon ET (Holiday Feast show!) Check out some of his recipes below!
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Recipe courtesy Giada De Laurentiis (FoodNetwork.com)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
2 granny smith apples, peeled, cored & finely chopped
½ tsp cinnamon
¼ tsp ground nutmeg
½ cup caramel topping
1 cup firmly packed brown sugar
1 cup all-purpose flour
½ cup quick cooking oats
1 stick softened butter
Preheat oven to 350 degrees.
In medium bowl, combine flour & brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly in a 13x9x2” baking pan lined with heavy aluminum foil. Bake for 15 minutes or until lightly browned.
In a large bowl beat cream cheese and half cup sugar in electric mixer at medium speed until smooth. Then add eggs 1 at a time and then the vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tbsp sugar, cinnamon & nutmeg. Spoon evenly over cream cheese mixture. Then layer Streusel topping evenly over everything. Bake for 30 minutes or until filling is set. Let cake cool—drizzle with caramel sauce before serving.
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