Monday 9 January 2017

This is The End

This is the LAST POST for this blog. However, because we know you love our cookie recipes, and other great stories from our 6 years here, we are keeping this as an archive.

We hope you will join us over at our new blog, - where you can sign up for our newsletter (first issue due out in February), read our new blog, Curiouser and Curiouser, and more! Come see us over there, and feel free to keep looking at the cookies.

Thanks for following!

Saturday 24 December 2016

Seasons Greetings and Happy New Year!!

During the holidays, the staff at Annapolis Valley Regional Library will be taking time to spend with family and friends.
All locations will be closed on:  

Saturday, December 24th
Sunday, December 25th
Monday, December 26th
Tuesday, December 27th
Saturday , December 31st
Sunday, January 1st, 2017
Monday, January 2nd, 2017
There will be some exciting changes coming to AVRL in the new year. We are retiring the Feed Your Mind blog. Look for us at in January, 2017. We are excited about what we will have to offer you, so stay tuned!  
It has been our pleasure to serve you during the past year, and we are looking forward to seeing you all in 2017.

Wednesday 21 December 2016

Cookies baked by our friends!


Our friends are in the 12 Days of Cookies spirit.
Those Duke boys are at it again!
Daniel and Thomas Duke sent in these pictures  of them baking Basic Chocolate Chip Cookies from the Better Homes and Gardens magazine Christmas Cookies.
The Pitt crew!
Katie, Evan and Ryan Pitt will be constructing their gingerbread house on Christmas Eve, made from Gingerbread Houses by Christa Currie. It looks like some of the gingerbread men may not survive the wait!
Wyatt gone solo!
Wyatt Boyd didn’t need any help, (maybe a little with the oven), making Creamy Christmas Butter Cookies from Christmas Cookies From The Whimsical Bake House by Kaye Hansen and Liv Hansen.


Leah in the zone
Sara and Leah Isnor borrowed Company's Coming - Christmas Gifts from the Kitchen by Jean Pare. “We made Basic Sugar Cookies. Admittedly, they don’t actually taste very good...but we had a great time making them and that is really all that matters, right?! Hehe!”
Kim's creation
Kim Boswell made Cranberry and White Chocolate Shortbread found on page 170 of Welcome to My Kitchen by Joan McElman


And the winner of the ‘Cookie Gift Bag’ is Kim Boswell!
Congratulations Kim, and thanks to everyone who entered the contest and for sending in the great pictures.
Look for us in 2017 at!!

Tuesday 20 December 2016

12 Days of Cookies, 2016 - Day 12: Hamantaschen Cookies

“At our home we celebrate and give recognition to many traditions and holidays.  It is a wonderful way to learn about and appreciate other cultures.  A hamantash is a filled-pocket cookie or pastry recognizable for its triangular shape, usually associated with the Jewish holiday of Purim.  There are also recipes for these cookies using oil instead of butter, which would make them appropriate for Hanukah.”
Hamantaschen Cookies: made by Marian Fulton and available today, the 12th and last day of cookies, at the Windsor library. The recipe is from: Chatelaine Easy Holiday Treats magazine.
2 cups all-purpose flour
½ cup granulated sugar
4 teaspoons poppy seeds
1 Tablespoon lemon or orange zest
½ teaspoon baking powder
¼ teaspoon salt
½ cup cold, unsalted butter, cubed
2 egg yolks
1 egg
1 teaspoon vanilla
2/3 cup apricot or raspberry jam
1 Tablespoon milk
1.    Whirl flour, poppy seeds, lemon zest, baking powder and salt in a food processor.  Add butter and pulse until coarse crumbs form.  Whisk yolks, egg and vanilla in a small bowl and pour through feed tube, pulsing until dough starts to come together.  Gently knead into a ball and divide in half.  Wrap in plastic wrap and press into discs.  Refrigerate at least 1 hour or up to 3 days (bring to room temperature before rolling).
2.    Preheat oven to 350F.  Line 2 baking sheets with parchment.  Roll dough on lightly floured surface to scant ¼ inch thickness.  Use a 3 inch round crinkle cookie cutter to cut out the dough, rerolling scraps.  Scoop a scant 1 teaspoon jam into centre of each round.  Lightly brush edges of rounds with milk.  Pinch in 3 corners to seal, forming a triangle, leaving jam centre open.  Refrigerate for 15 minutes.  Bake in top and bottom thirds of oven, rotating and switching sheets halfway, until pastry is golden, 17 to 18 minutes.  Let cool slightly.  Transfer to rack to cool completely.  Cookies will keep well in a covered container at room temperature for up to 2 days.
Notes from Marian:
These cookies could be made with date filling, fig filling, or your favourite jam.
A food processor is not necessary, just use a hand or stand mixer.
A 3 inch cutter makes for a fairly large cookie; I used a much smaller cutter. 
When baking when during cold weather, I chill my baking sheets outside before placing the cookie dough on them and therefore skipped the 15 minutes of chilling time.  I also disregarded the instructions for doing two sheets of cookies at once and just placed one cookie sheet on the middle rack for baking.
Don't forget -- you can Enter to win a Cookie Gift Bag!! Submit your entry by midnight tonight!!

Monday 19 December 2016

12 Days of Cookies, 2016 - Day 11: Mini Chocolate & Almond Waffles

Berwick branch Manager, Barbara Lipp has made these mini marvels for your tasting pleasure.The recipe is from:  Style at Home - Magazine  December 2016. Drop in today at the Berwick library for a sample.
“My variation will be to just drizzle them with semi-sweet chocolate and toasted almonds instead of all the fresh fruit, lavender crème-fraiche and raspberry coulis.”
Prep & cook time - 1 1/2 hours makes 32
1 3/4 cups all-purpose flour
1/4   cup cocoa powder, sifted
2     tbsp granulated sugar
1     tbsp baking powder
3/4   tsp baking soda
1/2   tsp salt
3      eggs
1 3/4 cups buttermilk
1/2   cup unsalted butter, melted
1/2   tsp pure almond extract
100g      dark or semi-sweet chocolate, melted
1/4   cup sliced almonds, toasted
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt; set aside. In a separate bowl, whisk together the eggs, buttermilk, batter and almond extract. Add the wet ingredients to the dry ingredients and stir until combined.
Using 3/4 cup for each waffle pour the batter onto a hot non-stick waffle iron; close lid and cook until the batter is crisp and golden and the steam stops , about 5 minutes. Cut each waffle into four pieces; drizzle with melted chocolate and sprinkle with the almonds.
Don't forget -- you can Enter to win a Cookie Gift Bag!!



Friday 16 December 2016

12 Days of Cookies, 2016 - Day 10: Spiced Almond Cookies

Today, Connie Jodrey, Manager of the Bridgetown Library, will be handing out, Spiced Almond Cookies: from Taste of Home Cookies and More Magazine, December 2011. Drop in for a sample and to also wish Connie ‘all the best’ as she heads off into retirement. BEST WISHES CONNIE!!

1 cup butter, softened
1/2 cup shortening (I used butter)
1 cup packed brown sugar
1 cup sugar
2 eggs
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon allspice
1 cup slivered almonds

In a bowl, cream butter, shortening and sugars until light and fluffy.  Add eggs and beat well.  Combine dry ingredients; stir into creamed mixture along with nuts.  Shape into three 9-inch by 1 1/2 inch rolls; wrap in plastic wrap.  Refrigerate for 2 to 3 days for spices to blend.
Unwrap and cut into 1/4 inch slices.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12 to 14 minutes or until set.  Remove to wire racks.  (Makes 7 dozen).

Don't forget -- you can Enter to win a Cookie Gift Bag!!



Thursday 15 December 2016

12 Days of Cookies, 2016 - Day 9: Caramel Cluster Bark

Made by Jaki Fraser, Manager of the Lawrencetown library, from Saltscapes Magazine Nov/Dec 2016 pg.25
18 Graham Crackers
1/2 cup (125 ml) butter
1/2 cup (125 ml) brown sugar
1 cup (250 ml) condensed milk
1 bag (250 g) mini marshmallows
12 (approx.) chocolate covered peanut caramel clusters
NOTE: The recipe called for Ganong Peanut Clusters, which I couldn’t find, so I substituted with OMG Graham Clusters with peanuts and toffee bits... easy to find.
Line a rimmed cookie sheet with foil, butter the foil and place the graham crackers evenly on the sheet.
In a medium sized heavy-bottomed pot, melt butter, add sugar, condensed milk and marshmallows and slowly melt, stirring continually.  Pour the mixture evenly over the graham crackers and sprinkle chopped peanut clusters on top.  Bake in a pre-heated 400 F oven for 5 – 6 minutes.  With a fork spread cluster mix around then allow to cool 10 minutes.  Refrigerate additional 30 min.  Break candy into chunks and store in covered airtight container.
Jaki says, “Although this isn’t really a cookie... I wanted to try as they seemed really yummy.... Come in on the 15th and see what you think !”
Don't forget -- you can Enter to win a Cookie Gift Bag!!