Forts, Projects and Cookies

Currently my bedroom has a toddler mattress pulled in there, blankets, I'm sorry, I mean lava, covering my bedroom floor and my couch cushions are not on the couch, instead they are the roof of the kids fort.  We are going on day 3 of arctic blast 2019 - meaning school cancelled for the last three days, and a fourth is well within the possibility.  So the kids have been doing art and science projects and building forts.

Child #1 was supposed to have his science fair Tuesday night.  It's okay school was cancelled, because we didn't start that project until Sunday night and then used the 1st cancelled day to work on the poster.  It's still not done, it'll get done one of these no school days - or more likely the night before the rescheduled science fair.  But because he had so much fun doing his science project (not the writing about it), he has been doing more and more. 

 I've been binge watching the Netflix show "Tidy Up" and the kids rooms are ultra organized despite their best attempts at foiling my plan.   And baking, only 2 batches of cookies (so far), but also have made baked oatmeal and muffins.

#373 Chocolate Chip Cookie Sticks
With all the cold weather and snow, we needed something to give us some energy.  No, chocolate chip cookies go with snow days like I don't know, cookies and milk. These are a 5 smiley face cookie, and what's even better - they're so simple; not even needing to prepare cookie sheet after cookie sheet with spoonfuls of dough.

1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
1/2 cup walnuts, chopped (if you want)

In a bowl, combine the oil, sugars, egg and vanilla.  Combine the flour, baking soda and salt; gradually add to mixture.  Divide dough in half.

On a greased baking sheet, shape each portion into a 15 inch x 3 inch rectangle about 3 in. apart (or maybe only make 2 - 2 1/2 inches wide).  Both rectangles can go on one large baking sheet.  Sprinkle chocolate chips and nuts (nuts, optional) over dough, press lightly.

Bake at 375 for 6-7 minutes for softer cookies, 8-9 minutes for crispier.  Cool for 5 minutes.  Cut with a serrated knife into 1 inch strips; remove to wire rack to cool.

#374 Pecan Sandies Cookie
I made these buttery shortbread like cookie (filled with pecans) for a possible cold weather/no school day get together brunch/lunch that ended up not happening because nobody wanted to leave their warm house.
This recipe specifically says that these "buttery treats are great with a steaming mug of hot chocolate".  So we'll see!
The brunch/lunch may still happen if school is again cancelled for tomorrow.

Annual Holiday Wrap up

This is the time of year where I don't bake for several weeks.  I baked several batches in a short period of time for the holidays, its the holidays and I'm a mom of three, so I'm busy and I've had enough sweets during that short period of time and don't need anything for a while.  And then mid-January comes around, my house is void of all sweets as all the cookies and chocolate has been eaten and suddenly I need to bake something (in this case because a friend was coming over).  That's when I realize, oh, right, I've baked several batches and didn't post anything about it.  So here's the quick wrap up:

(And I'm sorry, I usually am better, wait, let's be honest, I sometimes am better at getting photos of cookies, but I only got one photo of one of the batches).

#365 Candy Cane Cookies
These look like candy cane (imagine red and white striped dough in an upside down J), but taste like blah sugar cookie.  Pretty, but it's not a coincidence that this was one of 2 batches that never was finished and the last dozen or so ended up seeing the bottom of my trash can).

#366 Gingerbread Cookie Wreath
Aww, my one picture!  Happy St. Lucia Day to all those who actually acknowledge that day. My sister does, thank goodness - because that meant we got to go to her house for a yummy dinner and I didn't have to cook dinner.  I brought this instead. 

One of the rare instances when a fancy
decorative cookie is also yummy.

#367 Jeweled Coconut Crips
The second of the 2 batches that didn't get all the way eaten and the last dozen or so ended up in the trash.  My sister in law loved them though, she actually allowed me to leave the leftovers (of the ones I brought) at her house on New Year's Eve.

#368 Mincemeat cookies
The surprise of the season!  What is mincemeat?  No idea, except I don't think there is any meat in it, there does seem to be raisins in it.  I was nervous about this one.  But so yummy!

#369 Holiday Spritz
There seems to be a certain percent of the population that just loves spritz cookies.  I bring them places (give them to my principal) and every year at least one person says "I love these, these are my favorites).  They're small and full of butter, easy to just keep popping them in your mouth.
*In case you don't know what a spritz cookie is, it's a cookie that is made using a cookie press - at least I think that's what it is.  Every time I make a spritz recipe, a cookie press is used.

#370 Sweet Sandwich Cookies
A brown sugar cookie with a browned butter filling.

#371 Mint Meringues
A cookie I struggle with.  These were yummy yes, but totally flat.  A meringue is supposed to be fluffy shaped a bit like a hershey's kiss.  Mine were a puddle.  Tips?


And that brings me to
#372
The batch I made yesterday so that I'd have something when a friend came over and when I realized I needed to post about all the above.

#372 Marble Brownies
What else to say about these.  Yummy brownies with cream cheese cheesecake topping all swirled so it looks marbelized.  The recipe below.  Note, the original recipe calls for these to be put in a microwave safe 8 inch square dish.  I only have an aluminum 8 inch dish, so I didn't put that in microwave (I baked it).  So if you want to microwave it, it says to grease the square dish and (once everything is in) "Microwave uncovered at 70% power for 8-10 minutes (when a toothpick comes out clean).  Cook on high for 1 minute longer - and that's it.

5 tbs butter
2 oz unsweetened chocolate
2/3 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/2 tsp baking soda
Cheesecake Layer 
1 pkg cream cheese (softened)
1/2 cup sugar
1 egg
1 tsp vanilla
1 cup semisweet chocolate chips

In a large microwave safe bowl, combine butter and chocolate.  Cover and microwave on high for 30-60 seconds; stir until smooth.  Beat in sugar, eggs and vanilla.  Combine flour and baking powder; gradually add to chocolate mixture until blended.  Spread into a greased 8 inch square dish; set aside.

Beat cream cheese until smooth.  Beat in sugar, egg and vanilla.  Spoon over brownie batter; cut though batter with a knife to swirl.  Sprinkle with chocolate chips. 

Bake at 350 for 30 minutes or until toothpick comes out clean.  Cool.  Store in refrigerator.