Mom on the Run

Monday, December 12, 2011 at 1:50 AM

Mom on the Run

The Great Food Blogger Cookie Swap 2011

Posted: 11 Dec 2011 07:16 PM PST

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Today is the big day!!!! Cookie Recipe Reveal Day Smile

One of my favorite parts of being a blogger is the amazing people that I get to "meet" and learn new things from. When I stumbled upon a great blogger event that I immediately signed up for and know that other Mom on the Run blogging friends will be probably interested in. The Great Food Blogger Cookie Swap, was organized by the bloggers behind The Little Kitchen and Love & Olive Oil. Food bloggers from around the globe busily prepared three batches of cookies to exchange with other food bloggers. If you are reading this and would have loved to participate make sure you sign up for notifications for next year. I had so much fun baking and preparing the packages. Here is who I had the pleasure of sending my cookies to: Kisha's Kitchen, Life's A Batch, and A Half Baked Life. 

As many of you may know, baking is not my favorite thing to do. I much rather throw unmeasured ingredients in in a pan and create a masterpiece. My cookie recipe vault is not very big and I used Google to help me find a recipe that would travel well and be delicious. I could not decide on just one recipe, so I made two with the help of my trust assistant Daijia. She loves to bake so I found a great partner to pass the time away.

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Here are my "borrowed" cookie recipes that I exchanged with my Cookie Swap Friends.

Gluten Free Gingersnap Cookies

By Rheanna Kish and The Canadian Living Test Kitchen

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Ingredients

  • 1/3 cup (75 mL) unsalted butter, softened
  • 1-1/3 cups (325 mL) granulated sugar
  • 1 egg
  • 1/4 cup (50 mL) fancy molasses
  • 2-1/2 cups (625 mL) gluten-free all-purpose baking flour
  • 1-1/2 tsp (7 mL) ground ginger
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) ground cloves
  • 1 tsp (5 mL) cinnamon
  • 1 pinch salt

    Preparation:

In large bowl, beat butter with 1 cup (250 mL) of the sugar; beat in egg and molasses. In separate bowl, whisk together baking flour, ginger, baking soda, cloves, cinnamon and sa< stir into butter mixture to form stiff dough.
Roll dough by level 1 tbsp (15 mL) into balls; roll in remaining sugar. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press to flatten slightly.
Bake in 350°F (180°C) oven until edges are light golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Cranberry-White Chocolate Cookies

Southern Living DECEMBER 2005

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    Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 1/2 cups white chocolate morsels
  • 1 (6-ounce) package sweetened dried cranberries

    Preparation

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Daijia and I had so much fun making our cookies. Our house smelt like heaven.

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We also would like to thank the three bakers who sent us cookies: Christy from Life of a Modern Housewife (the Gingerbread White Chocolate Blondies were to die for), Meredith from In Sock Monkey Slippers, and Betsy from Betsy Life. I wish I would have taken pictures right away of these amazing cookies but my family ton into them before I could. They do not get the option of fresh baked goods very options. Especially ones that were this good.

If you did participate I can't wait to read about your recipes. This exchange was so much fun. I would personally love to thank The Little Kitchen and Love & Olive Oil for all their hard work to make this event possible. Until next year Smile

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