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2009 Cookie Swap
December 23, 2009
Dulce de leche bars win Statesman Cookie Swap
Anne-Charlotte Patterson, left, won the Statesman Cookie Swap at Stubb’s on Thursday, with her Chocolate Dulce de Leche Bars with Sea-Salt Caramel. Joan Brook, right, tries one of them. Photo by Jay Janner for the Austin American-Statesman.
UPDATE: Here’s a fun photo gallery of the Cookie Swap party from the Austin360 A-List.
Flashy isn’t always better, but at last night’s Statesman Cookie Swap party, Anne-Charlotte Patterson’s Chocolate Dulce de Leche Bars with Sea-Salt Caramel wowed the judges enough to win the holiday contest.
Patterson’s recipe was by far the most complicated and intricate, but the results were impressive: a savory bar topped with chocolate dulce de leche and a sprinkle of salt.
Judges Mark Chapman, Rebecca Rather, Rebecca Wallace Ford, Russell Williams and Anna Ginsberg had some very astute observations about each of the finalists and they each lobbied for their favorite, but when it came down to points on their scorecards, the dulce de leche bars beat out the Coconut Caramel Chews, the Best Gingersnaps You Will Ever Make, Uber Yummy Oatmeal Holiday Cookie and Brown Butter and Pecan Shortbread.
The finalists each got a holiday platter from Cafe Monet with their recipe drawn on it, as well as cookbooks. Patterson won a gift certificate to Central Market and her bar will be on the holiday menu at Rather Sweet Bakery and Cafe in Fredericksburg.
It was so much fun to get to meet the finalists and their friends, families and kids while they nibbled on Kevin’s Cookies. Stubb’s inside stage was a cozy setting for the party, which featured a hot boozy drink called the Monte Cristo that kept guests entertained until the judging started.
Thanks to everyone who came to the event and to everyone who participated in the swap! Lots of people were asking if we’re going to revive the swap next year, and after the success of this year’s contest, I can’t see how we won’t.
So, unless you’re as cookie-out as I am, get to work on next year’s entries!
Two more cookie-related items and then I’m done with cookies for the year, I promise:
A highlight for me last night was meeting Randy Rosens, who is with the Austin nonprofit Keep Austin Fed, which distributes leftover food from events to people in need through the Easter Seals of Central Texas.
At the end of the swap party, when where were still a few dozen perfectly good cookies left over, Rosens, a friend of judge Chapman, loaded them up to share with others.
I’m glad to know that there are people like Rosens helping cut down on the amount of food wasted at the hundreds of events like this one that happen every year in Austin.
And lastly, a while back, I promised a random prize to someone who commented on the Cookie Swap recipes in the Austin360 database. If lindagotx would please e-mail me at abroyles@statesman.com, we can arrange pick-up of your prize, a set of some of the year’s best cookbooks.
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December 16, 2009
Even at food bloggers' swap, it's not about the cookies
In today’s Relish Austin column, I spilled the beans that cookie swaps, or any kind of holiday baking for that matter, aren’t really about the cookies, but rather the memories and stories behind them.
For the Statesman’s Cookie Swap, which concludes with a free party from 6 to 8 p.m. at Stubb’s on Thursday (click here for more details), it was clear from the start that nostalgia has more to do with holiday treats than anything else.
In almost every one of the cookie recipes exchanged on the Austin360 recipe database in the past few weeks, the person submitting the recipe recalls who first baked the cookie, how it was passed down to them and the reaction of friends and neighbors who get the cookies as a gift.
“I have grown up with this cookie and life as a Southern child wouldn’t be complete without it,” wrote Hattie Hazen of her favorite recipe for cowboy cookies.
One reader shared a story about an ice box cookie recipe her mother got from a friend during World War II, when sugar was rationed. “(Her friend) gave Mother some sugar so she could make the cookies. Our cow and hens provided the butter and eggs.”
The cookies we make with our kids tend to hold the sweetest memories: “When our children were young and at home, we always made these for Christmas,” a reader wrote of these paintbrush cookies. “Times have changed, our children are all away from home. This must have been a good memory for them as I know some of them now do these cookies with their children.”
On Thursday, judges Rebecca Rather (Rather Sweet Bakery and Cafe in Fredericksburg), Rebecca Wallace Ford (founder of Word of Mouth Catering), Mark Chapman (Texas Culinary Academy pastry instructor), Anna Ginsberg (Cookie Madness blogger and 2006 Pillsbury Bake-Off winner) and Russell Williams, a tweeting pedicabber who has been known to accept cookies as payment, will try to separate nostalgia from a good recipe to pick the winner of the Statesman’s Holiday Cookie Swap contest.
The Statesman’s virtual cookie swap is one of hundreds of recipe exchanges that will take place this holiday season. On Sunday, I attended a cookie swap with my beloved food blogger friends at the house of Carla Crownover.
Although the bloggers, as you might expect, brought some fantastic cookies, it was most rewarding to hear the stories they shared before the actual swapping began of where the recipe came from and why they made it.
And even though we all went home with more cookies than we could eat in a lifetime, the cookie swap was just a really good excuse to spend time with these dear friends before the holiday rush swept us away from each other.
You wouldn’t believe the variety of cookies Austin’s awesome bloggers brought: Hawaiian snowballs from Lisa is Cooking, Italian wine cookies from co-host Cecilia Nasti, pecan bars and candied fruit and bourbon cookies from Cookie Madness, lemon-lavender shortbread from Fete and Feast, truffles from Rebeccamendations and Austin Farm to Table and bacon chocolate chip cookies from Eat This Lens. (The hosts are working on compiling all the recipes, so I’ll share a link to more recipes when I get them.)
It’s hard to believe that it’s been less than a year since our first food blogger potluck in April. Who would have thought that so many friendships would have come from this group. Cookies or no, I felt so lucky to share Sunday with them.
I hope to spend some time with many of you on Thursday night at Stubb’s, but if not, consider this my holiday wish for you and your families: Enjoy time with your friends and family throughout the year, and remember, it’s not about the cookies.
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December 8, 2009
And the Cookie Swap finalists are...
UPDATE: Anna Ginsberg, the Austin cookie blogger behind Cookie Madness and winner of the 2006 Pillsbury Bake-Off, will join us on the judging panel, and Josh Gauthreaux of Stubb’s has created a special cocktail — The Monte Cristo, made with Kahlua, Grand Marnier, coffee, and hand-whipped cream — for the event. (The party and cookies will be free, but drinks will cost you.)
After countless hours of baking, we’ve narrowed down the 83 entries to the Statesman’s Cookie Swap to five finalists:
Uber Yummy Oatmeal Holiday Cookie, submitted by Dianna Perez
Coconut Caramel Chews, submitted by Mary Haley
Brown Butter and Pecan Shortbread, submitted by Beth Balsam
The Very Best Gingersnaps You Will Ever Make, submitted by Me-Maw and Rhonda
Chocolate Dulce de Leche Bars with Sea-Salt Caramel, submitted by Anne-Charlotte Patterson
Judges Rebecca Rather (author of “Pastry Queen Christmas,” “Pastry Queen Parties” and owner of Rather Sweet Bakery and Cafe in Fredericksburg) and Rebecca Wallace Ford (founding partner of Word of Mouth Catering, now the director of special services for the House of Representatives) helped bake the last of the — unofficial — semifinalist recipes this weekend, and we’ll judge the finalists at the Cookie Swap party at 7 p.m. at Stubb’s on Dec. 17.
So what’s up for grabs? Each of the finalists will get a specially designed platter featuring their recipes from Cafe Monet and a baking cookbook. For the winner, in addition to a gift certificate for a Central Market cooking class, Rebecca Rather will feature the top cookie at Rather Sweet Bakery and Cafe in Fredericksburg.
Congrats to the finalists, thanks to everyone for participating and I hope to see you at the Cookie Swap!
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December 4, 2009
Cookie Swap finalists to be announced on Monday
I’ve been promising that I’d announce the finalists for the Statesman’s Holiday Cookie Swap Contest on Dec. 4, but I wasn’t quite anticipating that we’d get more than 80 delightful recipes.
A big thanks to everyone who has submitted recipes and left ratings and comments in the recipe database.
In order to try out a few more of the recipes, I’m going to wait until Monday to announce the finalists. Sorry for the delay, but my fellow Cookie Swap judges (and baking authorities) Rebecca Rather and Rebecca Wallace Ford and I need just a few more days of baking this weekend to make our final decision.
Come back on Monday to find out whose cookies we’ll be judging at the Cookie Swap party at Stubb’s on Dec. 17. (Yes, you’re invited to the party, so mark your calendars and come enjoy sweet treats and cocktails to warm you up!)
Happy baking this chilly weekend! I’ll be going through the comments on the cookies to help make our decision on the finalists.
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The Cookie Swap Make Me Do It: Pistachio Brownie Cookies
One cup of pistachios is a lot of pistachios to shell.
When I dived into this recipe for Pistachio Brownie Cookies, I set out to shell the pistachios while watching TV because I knew it would take a while. (It took even longer because the family members sitting next to me figured out that it was easier to eat my shelled pistachios instead of shelling their own.)
I’m a big pistachio fan, so I was eager to try this recipe from Lauren Kincke, who says in her blog that she came up with the idea for the brownie cookie after digging through her pantry after an episode of “Top Chef Masters.”
Once I got the pistachios shelled, the recipe was a breeze. I had to rig up a double broiler with two pots, but the melted bittersweet chocolate that resulted was worth the effort. The whipped egg whites turn the dough more of a batter, which makes the cookies have a brownie texture.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 was Dec. 2. We’ll announce finalists on Dec. 6 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Cranberry Crunch Cookies
I’ve mentioned that cereal has been a popular ingredient in the cookies swapped in our recipe database, but only one of them called for Kashi, which is definitely one of my top three favorite cereals. (Lucky Charms and Cracklin’ Oat Bran are the other two, in case you were wondering.)
Pamela Wiggins said these Cranberry Crunch Cookies are a version of the classic ranger cookie, but with a few extras like cranberries and pecans.
And one of the best parts of the recipe was that it encourages cooks to use their hands to mix the dough. I never turn down an opportunity to get my hands messy in food.
Plus, I got to eat the exceptionally yummy dough off my fingers.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 was Dec. 2. We’ll announce finalists on Dec. 6 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Coconut Caramel Chews
Doing this Cookie Swap contest has brought up many interesting questions: Where can I get orange oil? Does the use of cake mixes count against a cookie? What defines a cookie? What’s the difference between a brownie and a cookie? Are truffles and rum balls a cookie?
What about bars? After much contemplation, I’ve decided that bars are cookies, just in another shape. Both are baked sweet doughs, but bars are baked and then cut, while sugar cookies, for example, are cut and then baked.
The Coconut Caramel Chews recipe from Mary Haley caught the eye of Cookie Swap judge Rebecca Wallace Ford earlier this week. We were poring over recipes, and she pulled out this one. “Seventy-five years is a long time,” she said as she pointed to Haley’s description, which explained that the recipe has been in her family for three quarters of a century.
And after I baked these bars and handed them out to the newsroom, I could see why.
The brown sugar, coconut and egg white mixture on top turns into a chewy topping after baking. The sugar cookie-like dough was thick enough to press into the pan, and the topping tasted similar to caramel, without the work of actually having to make caramel.
Lots of “mmms” and “wow, this is good” on these little bars.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 was Dec. 2. We’ll announce finalists on Dec. 6 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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November 30, 2009
The Cookie Swap Made Me Do It: Melt in your mouth Sugar Cookies
For being so simple, sugar cookies are awfully finicky.
I wanted to try reader Annika’s Melt in your mouth Sugar Cookies when I read that she uses powdered sugar instead of regular sugar. I could see how powdered sugar might lead to a cookie melting in my mouth, so I made the dough at Kristin’s house and then let it sit in the fridge for a few hours when I got home.
You can always make just regular drop cookies with sugar cookie dough, but when, if not the holidays, do you get to break out the reindeer, snowman and holly leaf cookie cutters? (That’s Julian’s cookie-cutting handiwork in the photograph above.)
The problem is, as soon as you take the ball of dough of the of the fridge, it’s like a ticking time bomb. Once you start rolling out the dough, you only have a few minutes before the dough gets too warm and everything falls apart. You can put the dough in the fridge again, but next time I’ll take the advice I read somewhere on the Internet: Roll out the dough, cut it into big pieces and stack the pieces between layers of parchment paper before refrigerating.
Annika says, rightfully so, that these cookies are best when not over baked, which for sugar cookies means don’t bake them a second longer than the minimum amount of time the recipe calls for. She likes to decorate them with red and green sugar; we just ate them straight off the pan.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Breakfast of Champions Cookies
Leanne Clark’s Breakfast of Champions cookie recipe takes it name from the Wheaties used. She says it’s her husband’s favorite cookie from his childhood.
Without chocolate chips, oats or nuts, these cookies are nice and simple, even with the addition of coconut. (We were even able to convince Kristin’s coconut-hating son to try one, and he didn’t notice it.) Once again, I’d probably crush the flakes to even out the texture a little in the final cookie.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Chicago Crunchy Chocolate Chip Cookies
Cereal seems to be a popular ingredient in many recipes in the Statesman’s Cookie Swap. Marie Lauritzen submitted this recipe for Chicago Crunchy Chocolate Chip Cookies, which she thinks originated at the Chicago YWCA and was printed — without nuts — in a 1980’s Woman’s Day or Family Circle. It is one of several that call for corn flakes.
The cookie had a nice chewy consistency, and I like the texture of the flakes, but next time, I’m going to crush them a bit before mixing them into the dough. Without the addition of milk, like when eating cereal, the flakes can be a little jarring to bite into.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: World's Best Cookie
Just before Thanksgiving, I met up with food blogger friend Kristin Schell to bake up recipes from the Statesman’s Virtual Cookie Swap. Kristin immediately picked out the World’s Best Cookie, based on its name alone. Reader Tanis Clifton says the recipe is from her 80-year-old friend who always gives her yummy baked goods, including these cookies, which are made with coconut, pecans, oats, chocolate chips and Rice Krispies.
We ended up making about half a dozen of the submissions to the cookie contest with the help of Kristin’s kids, who were happy to help in the kitchen but even more eager to try the finished results.
As for this cookie being the world’s best? It’s good, but to find out if it’s one of Austin’s best, stay tuned on Friday when I announce the finalists for the cookie contest.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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November 23, 2009
The Cookie Swap Made Me Do It: Best Gluten-Free Peanut Butter Cookies
Unlike millions of Americans, I don’t suffer from any kind of gluten or celiac problems, but I’m always on the look-out for recipes that are gluten- or casein-free.
Catherine Hilton’s recipe for Best Gluten-Free Peanut Butter Cookies uses no flour or butter, which means it’s free of both gluten and dairy. It does have one egg, so it’s not vegan.
I made the mistake of making these with half organic peanut butter from Whole Foods and half Jiff (I was almost out of both). As soon as the cookies went into the oven, a chemical-y smell wafted through the house.
The cookies had a good texture and flavor, but if I were to make them again, I’d only use the best peanut butter I could get my hands on.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Triple Peanut Oatmeal Cookies
Beth Solomon says her Triple Peanut Oatmeal Cookie is “a serious fix for the devoted peanut-lover,” and after my coworker Jodi made these cookies for a bake sale at work a few weeks ago, I can concur.
It’s a peanut cookie to the max, but the oatmeal will make you think you’re eating something healthy.
But peanuts and peanut butter are good for you, right? Because the newsroom staff ate up the whole batch in a snap.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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November 21, 2009
The Cookie Swap Made Me Do It: Uber Yummy Oatmeal Holiday Cookie
I’m a freak when it comes to oatmeal cookies.
Oatmeal raisin are probably my hands-down favorite category of cookie, but I’m just as happy with cookies like this Uber Yummy Oatmeal Holiday Cookie from Dianna Perez, who says it’s one of her favorite cookies to give to friends during the holidays.
White chocolate and cranberries is a classic connection, and with the oatmeal thrown in, it’s definitely a recipe you’re going to want to try.
If you like oatmeal cookies with fruit, that is. I know several people who insist that oatmeal chocolate chip is ideal, but this recipe combines the best of both worlds.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Hippie Oatmeal Cookies
With parents like mine, there was no way I couldn’t not test these Hippie Oatmeal Cookies. (There’s a reason the kids used to call me “Granola.”)
Lauren Kincke blogged about making this recipe for National Oatmeal Day in April this year, and she says that this “fruit-cake in a cookie” comes from her great-grandmother.
I love chewy, granola bar-like cookies, and this one definitely fit the bill. I love that it’s made with honey, too.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Gumdrop Cookies
It takes a lot of ingredients to test a few cookie recipes.
A tableful of ingredients, in fact. I thought I could get by with the basics in my pantry for at least a few cookie recipes, but when browsing through the recipes submitted for the Cookie Swap, I realized I was going to have to get to a bulk section stat.
I loaded on up nuts, chocolate, coconut, vanilla and, of all things, orange slices for this Gumdrop Cookie recipe.
The orange slices were a pain to chop up, but along with the oatmeal and coconut, they made for a complex texture in the final cookie.
I loved the potpourri of ingredients, and the orange slices made me think about my great-grandmother who always kept them around. (In fact, the last time I was in Missouri, I saw that my grandmother now has a jar of them on her counter. I guess it’s an inevitable part of growing older.)
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Brown Butter and Pecan Shortbread
Browned butter makes everything better.
Beth Balsam tapped into this truism with her Brown Butter Pecan Shortbread cookies. Her mom always made these cookies, and she started making them with browned butter instead.
They are delicious with a perfect shortbread texture. There’s just something about toasted nuts and beurre noisette…
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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The Cookie Swap Made Me Do It: Potato Chip Cookies
I’ve never baked a cookie recipe that called for potato chips in the dough, but this Potato Chip Cookies, submitted by Donna Rinn, tapped into that salty/sweet obsession of mine.
“This is a simple yet very yummy cookie that is good anytime of the year,” she writes. “I bake them every year for my teachers during October. (National Cookie Month)”
I bet teachers love them, but it seems like the students would have a fun time trying to guess the secret ingredient!
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
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