Happy Mother's Day

What is it about Mother's Day that moms end up doing so much work? I had my mom over and made dinner.  And these two batches of cookies were for my mom and mother-in-law.  Really, this is not that much work, and less than I normally do, but anything these days with 3 kids (1 being less than a month old) I consider a superhero act.  You'd be wise to agree.  

#290 Soft Lemon-Ginger cookies

They are soft - think of those soft and chewy chips ahoy cookies - like that soft.  

They're not very lemony or gingery.  

Hopefully after being in the freezer for a couple of days and now in a box shipping across the midwest; they'll still be delicious for my MIL.

#291 Chocolate-covered Cherry Cookies

These were the ones that were my own Mother's Day treat to myself.  I've passed this recipe so many times thinking; those will be great; I need to save those.  They are great.  I've never tasted chocolate frosting so delicious (I ate probably 1/4 of it - after the cookies were all frosted).

1/2 cup butter

1 cup sugar

1 egg

1 1/2 tsp vanilla

1 1/2 cups flour

1/2 cup baking cocoa

1/2 tsp salt, divided

1/4 tsp baking powder

1/4 tsp baking soda

1 jar (10 oz) maraschino cherries

1 cup semisweet chocolate chips

1/2 cup sweetened condensed milk

In a large bowl, cream the butter and sugar.  Add egg and vanilla; mix well.  Combine the flour, cocoa, 1/4 tsp salt; baking powder and baking soda; gradually add to the creamed mixture.

Drain cherries; reserving 1 1/2 tsps of juice.  Pat cherries dry. Shape 1 tablespoon of dough around each cherry.  Place cookies 2 in. apart on ungreased baking sheets.  Bake at 350 for 8-10 minutes or until set.  Remove to wire racks to cool.  

For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth.  Remove from the heat.  Add reserved cherry juice and remaining salt.  Frost cookies.

3 kids

I got this three kids thing down.  The trick is to be under no illusions that you'll get anything done.  All day is devoted completely to the kids.  Each morning I just have to decide how I'm going to keep the kids busy and happy for the day.  Today's plan: the park.  Actually, that's most days' plans - getting outside keeps things smooth.

I guess I was able to get one thing done.  We did bake a batch of cookies.  The four year old and I waited until the toddler took her nap.  The newborn infant - easy peasy (lemon squeezy as the 4 year old would say).  I'm counting my blessings and taking advantage as much as I can while our newborn likes to just sleep (and more importantly, lets me sleep - up to 5-6 consecutive hours each night).  

Here's us baking batch #289

Frosted Orange Cookies (made for teacher appreciation week at my son's preschool)

Interesting recipe - chop up oranges and throw the oranges and the peel and all in a processor.  

Surprisingly tasty.

2 medium naval oranges (I used 3)

1/2 cup butter flavored shortening

1 cup sugar

1/2 cup milk

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 1/2 cup powdered sugar

1 tbs butter, melted

With a sharp paring knife, score each orange into quarters; remove peel.  Use knife to remove white pith from the peel and the fruit; discard.  Quarter oranges and place in a blender (or food processor).  Add peel, cover and process until smooth (mixture should measure 3/4 cup).

In a large bowl, cream the shortening and sugar until light and fluffy.  Beat in the milk and 6 tablespoons orange mixture.  Combine the flour, baking powder, baking soda and salt; add to creamed mixture until blended.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.  Bake at 350 for 10-13 minutes or until set and edges are lightly browned.  Remove to wire racks to cool.  

For frosting, in a small mixing bowl, combine powdered sugar, butter and enough of the remaining orange mixture to achieve spreading consistency.  Frost cookies.