Tag Archives: holiday gift ideas

Holiday gift guide

Holiday Gift Guide Feature

 

I’m honored to have my art selected for a #shopsmall holiday gift guide this year! Heart Centered Biz Bosses is a group of women from all over the country who are entrepreneurs that lift one another up through networking and education. Each member owns her own business and also works to better the world through those businesses.

I was so shocked and humbled that out of a handful of vendors, my art was chosen to be featured in “Gifts for Mom.”

To get your copy of the guide, be entered in a giveaway worth $500, and to support small and women-owned businesses this holiday season, visithttps://reinaandco.leadpages.co/heart-centered-biz-bosses-holiday-guide/

Can you spot my work on the first page?!?! So cool 😀

heart-centered-biz-bosses
Holiday gift guide Get the Guide!
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Candy Cane Sugar Cookies!!!

I hope you had a delicious holiday weekend! No matter what holiday(s) you may or may not celebrate, it was a good three day weekend to get together with friends and family.

I was lucky enough to get warm and cozy at my parents’ house, and while most of my friends from growing up have moved away, at least a little away, so many were home for the weekend and I loved seeing all of them and sharing some cookies, coffee, donuts, sandwiches, etc. 🙂

My mom and I baked German spice cookies on Saturday, but that recipe will have to wait another week, because this week I’m sharing this yummy and festive candy cane sugar cookie recipe that I made last week.

This is perfect for: a. people who don’t like chocolate (aka crazies but they exist), b. doing something with left-over candy canes.

I adapted this recipe from allrecipes.com for chewy sugar cookies, but with some added twists. In my version, I cut their recipe in half, producing 15 large-ish cookies.

Ingredients:
1 cup + 6 tablespoons flour
1/2 tsp baking soda
1/4 tsp salt (you know I’m not too exact with my salt though)
10 tablespoons butter (I let all the butter come to room temperature and then I half melted 5 of the 10 tablespoons to achieve a slightly flatter, chewier cookie center)
1 cup white sugar
1 egg (room temp)
1 tsp vanilla extract
1-2 candy canes (depending on how minty you like your cookies)

To Make:
1. Set oven to 350 degrees
2. Line 2 baking sheets with parchment paper
3. Smash up your candy canes in a Ziploc bag using the back of a frying pan or meat hammer or whatever other heavy object you have lying around. Definitely don’t grind it into a powder – think little chunks, like marbles or slightly smaller (and for those of you who are too young to know what marbles are, think of small pebbles). Keeping the candy cane chunky will add a good sticky crunch to your cookies.
4. In a small bowl, stir the flour, baking soda and salt
5. In a different (larger) bowl, use a hand mixer or stand mixer to cream (aka beat on low-med speed) the butter and sugar until uniform
6. Beat in the egg to the butter/sugar combo on low-med speed
7. Beat in the vanilla to the butter/sugar/egg combo on low-med speed
8. With a large spoon or with the stand mixer, carefully blend the dry ingredients into the wet until fully incorporated but not overly stirred

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NOW!! HERE’S WHERE YOU CHOOSE YOUR OWN ADVENTURE!!
You can EITHER stir your smashed candy canes into the batter so that the pieces are spread throughout the cookie OR you can save them for last and place them on top of the cookies before they’re baked (see pic below for second version).

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Personally, I think the cookies taste the same either way but they look prettier with candy cane on top, so that’s how I’m going to continue this recipe, but if you’ve already stirred your candy canes in at this point, then you should’ve kept reading until the end of this paragraph to realize that’s not where I was going. 😉 Just kidding – they will still be delicious.

9. So! Moving on!
10. Pour some extra sugar into a small bowl
11. Use your tablespoon to scoop out balls of dough and roll them into balls using your fingers.
12. Roll them in the sugar.

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13. Place them on the baking sheets
14. Slightly tamp them down to spread them out a bit
15. Sprinkle the crushed candy canes on top and press the candy gently into the dough to get them to really sink in. (I found this method was actually kind of a pain in the a** but again, I think they looked more festive in the end.)
16. Bake one sheet at a time. Start checking the cookies at about 10 minutes. Mine ended up going for 13 and were super chewy in the center and nice and crispy around the edges with sticky candy cane bits!
17. Let the cookies cool on the pan until they’re set up a bit and then use a spatula to move them to a cooling rack. (Tip: use a metal spatula to remove cookies from sheets – way sturdier and thinner to really get up under them than a plastic/silicone one.)
18. Enjoy and share! (Perfect to pair with milked coffee, Candy Cane tea from Celestial Seasonings or gingerbread ale.)

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Holiday Ginger Snap Cookies

I love baking seasonally-inspired cookies around the winter holidays. Recently, I’ve made gingerbread men and speculoos cookies (a Belgian and Dutch ginger-graham cookie, like the kind they serve on Delta).

The warm flavors of cinnamon, ginger and nutmeg play well together and the quantities can be tweaked to really make one pop. One of my favorite cookies to buy and eat (all year round) are crunchy ginger snaps. More crispy and gingery than gingerbread, ginger snaps are a relatively low cal cookie (relatively, they’re still cookies). And my mom says that if you are craving chocolate, eating ginger can satiate the craving instead!

Also, I am obsessed with molasses. I think it is delicious, so I added a bit more than the original recipe called for. I know they say baking is a science and each ingredient must be properly measured. And that’s probably true for the main ingredients that make the base of the cookie – flour, egg, butter and sugar. But I like to play around with the measurements of the other ingredients, like ginger, salt and molasses, to see what textures and flavors different quantities will bring out. I’m really not precious in measuring the spices uber precisely. It doesn’t always make for the prettiest, most perfect cookies, but 9 times out of 10 they are still extremely yummy!

I found a base recipe on finecooking.com. Below find my adjusted recipe based on the ingredients I had on hand and my experience in recreating a seasonally-appropriate ginger snap. Cozy up with some tea and start dunking!

 

In a medium bowl, whisk together:

1 & 2/3 cup flour

1 & ½ tsp ginger (I love ginger so I used 2 tsp…also easier to measure because you only have to use a 1 tsp spoon!)

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt (I used sea salt to get a little bit bigger grain because I enjoy biting into a cookie and getting a little salt crunch from time to time. You can also use finer salt if you don’t like that experience.)

¼ tsp black pepper

1 & ¼ tsp baking powder (The original recipe called for ½ tsp baking soda, which I didn’t have, so I subbed 1 tsp baking powder; baking soda is about 3-4x more potent than baking powder so you need more baking powder if you’re going to substitute, but if you use the full 3-4x your baked goods may come out a little bitter.)

In the stand mixer, fitted with the paddle, mix on medium:

½ cup butter (Unsalted because you’re already adding chunky salt. Remember, the butter should be at room temperature for easier mixing.)

¾ cup light brown sugar (The original recipe called for dark brown sugar, which I didn’t have, so I subbed light brown and added a smidge more molasses.)

Mix this for about 3 minutes until the batter is smooth and light-colored.

Then add: 1 egg yolk (also at room temperature) and 3+ tablespoons of molasses. Mix for one minute more.

With the mixer going at medium-slow, add the dry ingredients in 3-4 pours. Mix until rough pebbles form.

Dump/scrape out the dough onto an UNfloured work surface:

Knead and shape (the dough isn’t moist enough to really roll so just form it with your hands, gently pressing it together) into two 7-8 inch long logs about 1.5-2 inches in wide. They may turn about a bit square from sitting on a flat surface as you work the dough into the sticks. Then wrap them in plastic or plastic baggies. Refrigerate for 3 hours.

When you’re ready to make the cookies, preheat oven to 350 degrees.

Line 2 large cookie trays with parchment paper.

Use a long, sharp, NON-serrated knife to slice the log into ¼ inch rounds or even thinner if you can manage. (The original recipe called for 3/16 thick rounds and my mind couldn’t wrap itself around how I was going to measure that, so I just sliced as thin as possible for crisp cookies.)

Place the rounds on the sheets. They don’t spread much and if you’ve cut them thinly, they won’t rise much either.

At this point, I would sprinkle some sugar on the tops of the cookies and gently press it into the dough. I didn’t do that this time around, but that would be a lovely addition.

As you can see, this recipe can make about 100 silver dollar-sized cookies.

Bake one sheet at a time for 10 minutes until edges are slightly darker brown than the middles. I would start with 9 minutes and give them a check depending on how thinly you’ve sliced them and how large they are. Add additional minutes for crisper cookies, but be sure not to burn them!

Let the cookies cool about 15 minutes on the sheets to set up and then gently twist and pull each one by hand to remove them from the pan. Allow them to fully cool on a wire rack (or let’s, be honest, on a plate if you don’t have a rack). Normally, I would scarf down some piping hot cookies, however these are actually one cookie that is better fully cooled to get the true ginger flavor and a bit more crunch. Pour that Earl Grey or coffee with cinnamon and enjoy!

tea and cookies