REPOST

I've been seeing cookie exchanges being mentioned a lot lately. I've been hosting them on and off twenty years now and so I definitely have a set of rules that I think work out really well.  Most of the time I've done these at my workplace where you can have as many as 20 people participating. It can get a bit unruly. Sure, there are plenty of ways to host, but this is what works for me.


1) Your contribution must be homemade, made from scratch. Shortcutting it with brownie mixes or slice and bake cookies just won't cut it in my world.

2) Festive cookies only. Which really means... no chocolate chip, oatmeal, peanut butter, or rice krispie treats allowed. I'm not interested in a cookie that I can get any time of the year at any bake sale or coffee counter. It should be something you only make once or twice a year that is associated with the holidays or special occasions.


I divide people into teams of eight people. That means that each person must make a total of four dozen cookies. You can vary the team sizes, but you want to keep it manageable for the participants. You don't want to ask them to have to bake eight dozen cookies - they wouldn't want to do it!

They make individual gift plates or bags with six cookies in each. They can provide the recipe if they wish, but it is not required. Some people do have their special, family recipes, so I don't push it. I've also asked people who want to to submit their recipes to me a week in advance by email. That way I can put together a little cookie book to give everyone the day of the exchange.

On the day of the exchange, each team swaps plates/bags so that you go home with eight different kinds of cookies. Now this does mean that you have one that is your own submission. Most of the time we take our own plates and donate them for eating there, on the spot. That way people can sample cookies from other teams.

Other Methods

There are other methods of doing cookie exchanges. For instance, everyone brings their plate of cookies and you set them out buffet-like. Each person goes down the line and takes one or two of each cookie. The reason I don't like this style is that people often want to go home with their cookies to share with their families. If there is only one of Sara's Kris Kringle balls, then my spouse/child won't get to try it or there could be fights among siblings.

Cookie exchanges are a lot of fun and the rules can be altered to fit your agenda. With holidays and cookies paired together, you can't help but be in a festive mood.

Repost from 10/10/10

Monday is our annual United Way cake auction at work. Being a baker, I always contribute something. I stay away from trying to snag the best decorated cake because, as I've mentioned before, I prefer cake to frosting, quality vs looks. I might not get the recognition in the building by getting a prize, but I have the pride of knowing that my cake stands up against all the rest for being a delicious, high quality contribution.

This time around I wanted to do something different. But these days it is hard to find an unusual cake, something that people haven't had before. I wanted my typical, high quality, but without having to get ultra-gourmet with three days of baking/assembly and a zillion steps. I found what I wanted in a Hummingbird Cake.

The Hummingbird Cake became well known after it first appeared in Southern Living magazine in 1978. There are a couple of theories to its name. One says that the sweetness of the cake reminds one of the nectar the hummingbirds feed on. Another says that it comes from the humming "mmmmmms" coming from people after they take a bite.

Repost from  8/17/10

GF Note: For those unfamiliar with my blog, I do not have any dietary reason that I need to eat gluten-free. I choose to bake gluten-free within my home because I have an interest in all the other types of grains and flours that have been used by cultures for centuries. Why is America so wheat focused? I figure I can get gluten filled products everywhere else outside my home.

This is one of the most successful gluten-free baking recipes I've done yet. The banana acts as the 'glue' to hold it together well without the gluten. You will not notice any difference from regular banana bread. Definitely give this recipe a try.

Gluten-free Banana Bread

2 eggs
3 bananas, mashed
1/2 c yogurt
1/2 c butter, melted
2 t vanilla
3 c gluten-free flour blend
3/4 c brown sugar
3/4 c sugar
1 1/2 t xanthan gum
1 1/2 t baking soda
1/2 t salt
1 c chocolate chips, optional

Grease bread pans and set aside. Heat oven to 350 degrees.

In a small bowl mix together eggs, yogurt, banana, butter, and vanilla.
In a large bowl mix together all the dry ingredients.
Add the wet ingredients to the dry and mix thoroughly. Mix in chocolate chips if desired. Pour into pans and bake for 45-60 minutes, checking to make sure a tester draws out cleanly. For best results, let sit overnight for best flavor.



Bananas

Stay tuned for November when I host the challenge!