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.

 

HAPPY HOLIDAYS!!

Look for us in 2017 at renewyourcuriosity.ca!!

 

 

 

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 12^th 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!!

 

 

 

 

 

 

 

 

 

 

 

 

12 Days of Cookies, 2016 - Day 8: Skibo Castle Ginger Crunch

Today's cookies were made by Sandi Troop and can be sampled at the Annapolis Royal Library.

 

I have participated in the 12 Days of Cookies several times. Two or three times I resurrected recipes I used from library books when my kids were little or recipes that looked like ones I could make well in advance. This year I wanted one that just intrigued me to try...and I found it in The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941 – 2009. Who doesn’t love ginger, a lot? Who doesn’t love shortbread, a lot? You know that shortbread cookie covered with toffee; are you drooling yet? This recipe responds to the above questions but takes them in a new direction.

The shortbread base is really thin and not very sweet but the ginger toffee-like topping is easy peasy to make and tastes a treat. With 1 cup icing sugar it is a sweet part to the cookie, making a perfect contrast to the thin, crisp shortbread base.

Initially I thought I could get Lyle’s Golden Syrup at the local grocery store but when I went in to get it they didn’t have it. A quick Google search recommended substituting 2 parts corn syrup with one part molasses. Since the recipe only calls for 1 Tbsp in the topping I thought this would work. As far as I can tell it did; Skibo Castle Ginger Crunch is delicious!

 

Shortbread base:

1 ¾ cup all purpose flour

3 Tbsp granulated sugar

1 tsp baking powder

1 tsp ginger

¼ tsp salt

½ cup cold butter

Topping:

6 Tbsp unsalted butter

1 Tbsp Lyle’s Golden Syrup

1 cup confection sugar

½ tsp ground ginger

½ tsp vanilla

 

Preheat oven to 350 and grease a 13x9 metal baking pan

Make Shortbread base:

Sift together dry ingredients and blend in butter with your fingers until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and crisp, 20 – 25 minutes.

Make topping just before shortbread is done:

Melt the butter in a small saucepan and whisk the remaining ingredients until smooth. Bring to a boil and simmer, stirring 30 seconds.

Pour Topping

Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly.  Cool in pan on rack, then cut into small rectangles 8 by 8 or for larger cookies 4 by 9.

Notes:

It breaks easily when cutting into pieces. I think the solution would be to use a very thin, very sharp knife.

I also intend to use extra ginger, maybe ½ tsp more, in the toffee topping next time I make it. (There will be a next time.)

Finally I have been on a low carb/ high protein diet the last 4 months. I cheat, with little remorse occasionally. It helps me stay in control and choose my treats more wisely. With the Skibo Castle Ginger Crunch I was absolutely NOT in control. I had to pack the remains up and put them in a tin out of the way quickly. Even that did not prevent me from sampling them again this morning. (Only 1 though and carbs in the morning are not as bad as carbs in the evening; plus I cut the cookies small).

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

12 Days of Cookies, 2016 - Day 6: Bear's Own Honey-Ginger Cookies

Today's 'beary' tasty treats were made by  Community Engagement Coordinator, Angela Reynolds and can be sampled at the Port Williams branch on Wednesday (the snow is keeping our Cookie Delivery guy off the road today). From: Bear’s Winter Party by Deborah Hodge, pictures by Lisa Cinar

I love finding a recipe in a picture book! Here’s a story of a lonely bear who invites the forest animals for a party. He bakes cookies for them, but then thinks they won’t show up because they are afraid of him. But of course, they do show up, and they eat cookies together. There’s another great cookie book out this year, The Cookie Fiasco by Dan Santat, but it does not have a recipe in it. However, it is a great book to help teach fractions, so borrow both of these books, make some cookies, invite some friends over, and do some math.  You might as well add in The Doorbell Rang by Pat Hutchins for the perfect cookie day.

And now, Bear’s Cookies:

In a mixing bowl, using a hand mixer, cream together:

1/2 cup softened butter

1/2 cup granulated sugar

Beat into the creamed mixture:

1 egg

 1/4 cup honey

1/4 cup molasses

1 1/2 tsp. vinegar

In another bowl, stir together:

2 1/2 cups flour

1 1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

 Add the flour mixture to the creamed mixture, beating in as much as you can with the mixer, then stir until it is well combined. With your hands, form the dough into a ball.

 Roll the dough 1/4 in thick on a lightly floured surface. Use your cookie cutters to make cutouts, then place them about 1 inch apart on greased cookie sheets.

 If you like, decorate the cookies with candies, sprinkles, raisins, or chocolate chips.

Bake at 350 degrees for 8-10 minutes or until cookies are firm around the edges.

NOTES: I found the dough to be a little sticky, and had to use a heavily floured surface and re-flour the rolling pin several times. These are not very sweet; they are a good afternoon cookie with a cup of tea. I also found them to be less gingery than I prefer so would add a bit more ginger to the recipe, or perhaps some fresh grated ginger.

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

NOTE: DUE TO THE WEATHER, THESE COOKIES WILL NOT BE AVAILABLE TODAY. ALTERNATE STORM DAY IS  WEDNESDAY, DEC. 14.

12 Days of Cookies, 2016 - Day 4: Chocolate Shortbread Meltaways

Andrea Leeson, manager of the Kingston branch, donned her baker's cap to whip up these dainty treats from Back to Baking: 200 timeless recipes to bake, share, and enjoy.

These cookies have a chocolate intensity that balances with their buttery richness, and when piped onto a baking tray, they look like chocolate kisses. 

1 cup (250 mL) unsalted butter,

   at room temperature

1 cup (250 mL) icing sugar, sifted

1 Tbsp (15 mL) vanilla extract

11/2 cups (375 mL) all-purpose flour

1/3 cup (80 mL) Dutch process cocoa powder, sifted
2 Tbsp (30 mL) cornstarch
1/2 tsp (2 mL) salt

 

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) and line 2 baking trays with parchment paper.

Cream the butter and icing sugar together until smooth.  Beat in the vanilla extract.

 

Add the flour, cocoa, cornstarch, and salt, and beat until evenly incorporated.

 

Spoon the soft cookie dough into a piping bag fitted with a large plain tip, and pipe 1” (2.5 cm) “kisses” onto the baking trays, leaving a 2” space between the cookies.

Bake the cookies for 12 to 14 minutes, until they lift away from the parchment paper without sticking.

Let the cookies cool completely on the tray before removing. The cookies will keep in an airtight container for up to 3 days.

DON"T FORGET: You can ENTER to win a Cookie Gift Bag!!

 

 

 

 

 

 

 

 

 

 

 

12 Days of Cookies, 2016 - Day 2: Holy Smokes Heavenly Chips and Cranberry Cookies

These heavenly delights were made by Lisa Rice, manager of the Wolfville Memorial Library. The recipe can be found  on page 112 in A Baker's Field Guide to Chocolate Chip Cookies by Dede Wilson. Drop in today to say hi and have a sample.

Ingredients:

2 ¾ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

¾  cup granulated sugar

¾  cup firmly packed light brown sugar

2 tsps vanilla extract

2  large eggs

2 cups white chocolate morsels

2 cups sweetened dried cranberries

1.     Preheat oven to 375°F.  Line 2 cookie sheets with parchment paper.

2.    Whisk flour, baking soda, and salt together in a medium-size bowl.

3.    In a large bowl with an electric mixer  on a medium-high speed, beat butter until creamy, about 2 minutes.  Add granulated sugar and light brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice.  Beat in vanilla, then eggs, one at time, scraping down bowl.  Add about one-third of flour mixture, and mix on low speed.  Gradually add remaining flour mixture, mixing just until blended.   Stir in chocolate morsels and cranberries.  * Drop by ¼ cup amounts 3 inches apart on prepared cookie sheets; do not flatten.

4.    Bake until edges and tops just begin to turn light golden brown, about 15 minutes.  Place sheets on racks to cool for 3 minutes, then slide parchment onto racks to cool cookies completely.

*Note  I made regular size cookies and cooked them for less time, about 11 minutes.  Makes a couple dozen.

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

12 Days of Cookies, 2016 - Day 1: Lemon Poppy Seed Shortbread

These lemony delights will be shared at the Kentville branch today and were baked by Jai Soloy, Community Engagement Assistant. The recipe can be found on page 22 of Christmas by Elizabeth Baird and Anna Hobbs. 

 Bake this crunchy shortbread as individual cookies or in a square pan.

1 cup (250 ml) butter, softened

1 cup (250 ml) icing sugar

2 tbsp (25 ml) poppy seeds

2 tbsp (25 ml) grated lemon rind

2 cups (500 ml) all-purpose flour

2 tbsp (25 ml) granulated sugar

 In a bowl, beat butter with icing sugar until fluffy; stir in poppy seeds and lemon rind. Gradually blend in flour. Gather dough into a ball and chill for 30 minutes if sticky.

On a lightly floured surface, roll out dough to ¼-inch (5 mm) thickness; cut into 2-inch (5 cm) rounds and place on ungreased baking sheets. (Or, press dough into a 9-inch (2.5 L) square pan; prick surface all over with a fork.) Sprinkle with the granulated sugar.

Bake in a 300°F (150°C) oven for 20 to 25 minutes for cookies, or 35 minutes for square, or until set and very faintly browned. Let cookies cool on a rack. or let large square cool in pan before cutting into bars.  

Shortbread can be stored in airtight containers for up to 5 days or frozen for up to 1 month. Makes about 40 cookies or 24 bars.

 Notes: We made our shortbread in a square cake pan. This is the fastest method with the least amount of cleanup.

Some general cookie baking tips:

Try to follow the recipe closely on the first attempt. If you actually taste the cookie and think it has too much or not enough of something, make a note for the second batch. Just because you like one certain ingredient on it's own is not a good enough reason to double it. This especially holds true for strong flavours like, say, lemon rind. Don't worry, "1st Day of Cookies" cookie- tasters in Kentville, I learned this lesson on an earlier batch. Not yours.   

If you must double one ingredient, double all of the other ones too. Extra cookies are always welcome this time of year. If they don't have enough, say, lemon rind, they can be used to nicely pad out your cookie display. 

Didn't follow my advice and ended up with a cookie that tastes too...something? Don't panic! Uneaten shortbread can be used as hay bales in a small nativity scene, or building blocks for the kids if they have to sit through a long patch of time at the grown-up table after dinner.

Enjoy!

DON’T FORGET!! You can  enter  to win a Cookie Gift Bag!!

It's that wonderful time of the year! '12 Days of Cookies'

It's the end of November and what does that mean? Clocks have gone back an hour. Days are getting shorter. The weather is getting colder. Winter tires are going on and holiday baking is hitting full steam!  Which means, the 6th annual, award winning, 12 Days of Cookies is coming to a library near you.

 For twelve days, the staff and friends will be baking and sharing recipes and cookies. Each recipe, along with pictures, will be shared online via Twitter, Instagram, Facebook and on this blog. All branches and the Bookmobile will be taking part in this cookie extravaganza, week days beginning Monday, December 5th and ending on December 20th.

There is also a contest to encourage public participation and a chance to win a "cookie gift bag'. Contest rules are available on the AVRL website.

This is a fun way to showcase the library's collection of cookbooks and magazines, especially during the holidays when many are baking.

In the coming days the staff of AVRL invite you to come see and taste what has been baked. Visit this blog to see which branch will have cookies that day for your tasting pleasure.

HAPPY BAKING!!

OverDrive launches new website

A new OverDrive site is coming to you on November 9^th.  The site has a cleaner look with less clutter.  You can visit our current site for a preview.

 

What will you see:

·         The site promises to be faster and easier to navigate.

·         You will be able to sign in with either a library card and PIN, an overdrive account, or a facebook account. Because we have an Advantage Collection (where we purchase material exclusively for our users), you will not need to choose the library after the first time you sign in.  Using cookies on your computer or device, OverDrive will remember which library you are using.

 

 

·         Browse collection based on subject terms.

·         When logged in, you can see what titles you currently have in your loans (borrowed), on hold, etc., in the banner on top of the book cover.

 

 

·         The book icon at the top of the page is a shortcut taking you right to your loan page.

 

·         Auto complete is enabled in the quick search, offering suggested titles, authors, etc, that begin with your first letters/words typed.

 

·         You can now choose a lending limit from a "Borrow" drop-down menu on the item.

 

 

·         A "recommend to read" list will appear after you place a hold, displaying titles similar to the one on which a hold was placed.

 

 As always, if you have any questions about this service, you can ask for assistance by sending an email to overdrive@valleylibrary.ca

Charlotte Janes,

Systems and Collections Access Coordinator