I think the grands had a good time last week, as each one had their own special "Nanna Day" (and night!). I allowed each child to choose a recipe and be as creative (within reason!---no worms or bugs for filler!) as they wanted in sprucing up the final product. Jacob invented "Molasses Vanilla Chip Cookies," which were oh so yummy, and he got carried away and kept adding those vanilla chips to his second dish--"Nieman Marcus Vanilla Chip Brownies." Madison took a "Brown Sugar Crisps" cookie recipe and created a whole new cookie that I think has to be the blue-ribbon winner. We named it "Snickers Crisps." Madie is a big fan of Snickers candy bars, so this was a perfect cookie for her. She also made "Carrot Cupcakes with Cream Cheese Icing." (Would you believe we grated/chopped 3 CUPS OF CARROTS for those babies?!... but they were well worth every grate/chop!) Emma's contributions, "Molasses Cookies" and "Devil's Food Cupcakes," were our first creations, on Monday, and I have already posted (see last week's posts) the recipe she used for the cookies. Actually, if you want to make Jacob's version of the "Molasses Vanilla Chip Cookies," (see photo below), you can use last week's recipe for Emma's "Molasses and Memories Cookies" and just add 1 cup of vanilla (white chocolate) chips to the dough after everything else has been added. Bake as directed on the recipe. I plan to post the other recipes over the next couple of days, so watch for these, if you're interested. If you don't try any others, you have to try the Snickers Crisps---and eat them when they are just warm out of the oven! I think I have a new favorite cookie! Thanks, Madison! :-)
Here are some photo highlights from the week:
All in all, we had a wonderful week, and I made it to Friday without being totally exhausted.... But, I don't think I'll be doing two "Nanna weeks" back-to-back any time soon! :-)
Here is Madison's creative cookie recipe for the week:
Makes 3 1/2 dozen
• 1 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/4 teaspoon baking soda
• 4 tablespoons unsalted butter, softened
• 1 1/4 cups packed light-brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup salted whole peanuts
• 1 cup milk chocolate chips
• 1 cup KRAFT Premium Caramel Bits
1. Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
2. Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts, milk chocolate chips, and caramel bits.
3. Use a cookie dipper to drop balls of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. These will flatten to 2 ½ or 3 inches in diameter as they cook. Bake cookies, until edges are just golden, about 12 minutes. Do not overbake or the caramel will stick to the pans (You want it just melted.) Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.