Baking exchange recipes

Thick And Chewy Gingerbread Cookies Made By Jenna Hanson 3 cups unbleached all purpose flour 3/4 cup packed dark brown sugar 3/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground cloves 1 1/2 sticks un...

Thick And Chewy Gingerbread Cookies

Made By Jenna Hanson

3 cups unbleached all purpose flour

¾ cup packed dark brown sugar

¾ teaspoon baking soda


1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 teaspoon ground cloves

1½ sticks unsalted butter, softened but still cool, cut into 12 pieces

¾ cup light or dark molasses

2 tablespoons milk

Preheat oven to 350 degrees.

Stir together flour, brown sugar, baking soda, cinnamon, ginger and cloves. Add butter pieces, mixing slowly until mixture resembles fine meal.


Gradually add molasses and milk, mix until moistened.

Scrape dough from bowl and divide in half.

Working one half of dough at a time, roll dough into ¼ inch sheets between two large sheets of parchment paper. Leave dough sandwiched between parchment and freeze until firm (15 to 20 minutes).

Cut out gingerbread men and place on cookie sheet ¾ inches apart. Bake for 8 to 10 minutes. Do not overbake. Cool cookies on sheets for two minutes and remove to cool.

Rice Krispie Wreaths

Made by Jessica Haugen

3 tablespoons margarine or butter

1 (10 ounce) package regular marshmallows


1 teaspoon green food coloring

6 cups rice crispies cereal

Canned frosting or decorating gel

Assorted candies

In large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add rice crispies cereal. Sir until well coated.

Using ¼ cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies. Use prepared frosting to hold candies in place.

Pistachio Cranberry Scones

Made by Jenna Hanson


¼ cup light olive oil

¾ cup white sugar

2 teaspoons vanilla extract

½ teaspoon almond extract

2 eggs

1¾ cups all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder


½ cup dried cranberries

1½ cups pistachio nuts

Preheat the oven to 300 degrees F

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Peppermint Bark


Made by Sara Martinka

One bag semi-sweet chocolate chips

One bag white chocolate chips.

One box of candy canes

Crush candy canes and sift the smallest pieces into a bowl, keeping the large pieces for decorating the top of the bark. Melt semi sweet chocolate chips, spread on wax paper, and let cool. Melt white chocolate chips, mix the bowl of tiny candy cane pieces into the melted white chocolate and spread on top of the semi sweet layer. Sprinkle with the large pieces of candy cane on top, and let cool. Break into uneven chunks to serve.

Ina Gartens Coconut Macaroons

Made by Lucy Rekta

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

¼ teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1¾-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Mexican Coffee Crisps

Made by Lucy Retka

1¼ cups flour

1 teaspoon cinnamon

Z, teaspoon salt

½ cup butter, room temperature

¼ cup packed light brown sugar

1 teaspoon instant coffee granules dissolved in 1 teaspoon water

Coffee Glaze

1 teaspoon coffee granules

2 teaspoons water

½ cup confectioners sugar

For Garnish: chocolate flavored coffee bean candy

Mix flour, cinnamon and salt. Beat butter and brown sugar in mixer bowl until fluffy. Mix in dissolved coffee. With mixer on low speed, gradually mix in the flour just until blended.

Shape dough into a block 8 by 1½ inches square. Wrap in wax paper and chill 4 hours or until firm enough to slice.

Heat oven to 350 degrees. Cut dough into ¼ inch slices and place 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes until golden and firm. Cool on cookie rack.

To make Glaze: Dissolve coffee in water in a small bowl. Add sugar and mix with a fork until smooth. Put glaze in a ziploc bag and snip small amount off one corner. Drizzle glaze across cookies in a zig zag pattern. Place coffee bean garnish in the center of each cookie and allow glaze to set.

Almond Bark Covered Mint/Peanut Butter Oreos

Made by Jessica Haugen

One box of Oreos

Vanilla almond bark

Melt almond bark and dip oreos.

Sour Cream Cookies

Made by Jessica Haugen

2 cups sugar

1 cup butter

2 eggs beaten

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

7 cups flour

Preheat the oven to 350 degrees F.

Mix ingredients and beat well. Roll out dough and cut cookies with cookie cutter Bake for 7 to 10 minutes.

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