Tag Archives: Cookies for Kids Cancer

Caramel Pear Crumb Bars for a Cure

Caramel Pear Crumb Bars - OXO Cookies for Kids Cancer 2015

Each year, OXO does the most wonderful thing – they donate a great deal of money to Cookies for Kids Cancer. And each year, they invite bloggers to bake for the cause by donating $100 for every original recipe created and posted using OXO products and cookies for the cure. This year, bloggers were offered an opportunity to receive one of three baking sets: cookies, brownies or cupcakes. I applied for the brownie set and was thrilled to learn I was selected. Once I learned it was in the mail, all I could think of was caramel pear or apple blondies. Day and night, night and day, I dreamed of caramel and fruit and crumbs.

OXO Brownie Set Collage

The OXO Brownie Set Included:
OXO Non-Stick Pro 9×13 Cake Pan
OXO Brownie Spatula
OXO Baker’s Dusting Wand

The non-stick pro baking pan is amazing. It’s 13″ by 9″ and super sturdy, with double wall construction for extra insulation and a cool diamond pattern textured bottom for extra browning surface which paired really well with the copious quantities of butter and brown sugar in these caramel pear crumb bars. Have you seen the new gold-tone iPhone6? It’s got nothing on this sexy pan.
I’m sure you can tell where my priorities lie. (with the cookies)

Caramel Pear Crumb Bars - OXO 13x9 Pan

But let’s get to those sweet bars before the drool shorts out your keyboard. They actually started with another of my favorite OXO kitchen tools – the mandolin.
I used it to shave a big, fat, juicy pear into even slices.

Caramel Pear Crumb Bars - OXO Mandolin

From there, I lined that pretty pan with parchment paper and gave it a light spritz of baking spray. The dough for these bars comes together quickly in a food processor, so it only takes a few pulses until your pressing it into a pan. Oh, how I love easy. Just press the shortbread base into the pan, then top with sliced pears (or apples), drizzle with half a jar of caramel (yes, half a jar) and dot with the crumb topping like this.

Caramel Pear Crumb Bars - OXO - Ready for the Oven

Once they’re baked to a gorgeous golden brown and your neighbors are clawing to get in because they smell so amazing, pull them out and let them cool.

Caramel Pear Bars - Ready to Serve

When they’re mostly cool but still a little warm and gooey, drizzle them with more caramel. YES, MORE CARAMEL! I love this thick goat’s milk cajeta.

Caramel Pear Crumb Bars - Cajeta from HEB

Using this slick OXO Brownie Spatula made serving a breeze. It has a beveled edge that cuts the bars as well as serves them. I’ve said it a million times, but I’ll say it again – I love OXO’s devotion to smart design.

Caramel Pear Bars - OXO Server

Mmm… I wish you could smell the butter, brown sugar, pears and caramel. If I could bottle this as a cologne, I’d be filthy rich. To serve these, I mixed cinnamon with powdered sugar and sifted it like fresh fallen snow over those glorious craggy crumbs. Have mercy.

Caramel Pear Crumb Bars - OXO Sifter - Cinnamon Powdered Sugar

That little sifting wand is nifty. Twist the handle to open; twist to close; shake. It’s a lot of fun. And versatile. It also doubles as a tea infuser. Fill with loose leaf tea, twist to close, and dunk it in your mug. Hey… a cup of tea would be perfect with these bars! (heh heh…see what I did there?)

NanaBread’s Caramel Pear Crumb Bars
(makes one 13″ x 9″ pan or 12 large bars)

Shortbread Base:
1 cup unsalted butter, at room temp
2/3 cup dark brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour

Fruit Layer:
1-2 large pears (or apples), peeled & thinly sliced or chopped
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Topping:
1 cup all-purpose flour
1 stick of cold butter, diced
1/4 cup brown sugar, packed
Pinch of salt
4-5 tablespoons buttermilk (or regular milk)
One jar (10 ozs.) of your favorite caramel, cajeta or dulce de leche
3 tablespoons powdered sugar + 1/2 teaspoon cinnamon (optional)

Pre-heat the oven to 350F. Line a 9” x 13” baking pan with parchment, then coat lightly with baking spray.

In a food processor, add the butter, brown sugar, salt, vanilla, cinnamon and flour for the shortbread cookie base. Pulse until it forms large crumbs that press together well. Press the crumbs into the pan in an even layer.

Slice or chop the pears or apples into even pieces and toss or sprinkle with the sugar and cinnamon for the fruit layer. Spread evenly across the top of the cookie base. Drizzle with half the jar of caramel sauce.

In the food processor, combine the topping ingredients and pulse until it forms a thick dough. Pinch into marble-size chunks and scatter them over the fruit.

Bake for 35 minutes, until the top starts to brown around the edges and you can see the caramel bubbling. Cool until barely warm to the touch before drizzling with additional caramel. Just before serving, dust with powdered sugar and cinnamon (optional).

Caramel Pear Crumb Bars - OXO Cookies for Kids Cancer Recipe

Not pictured but also fabulous – serving these warm with vanilla ice cream.

And now, a word from our sponsor. Just kidding, but this bears mentioning.

– Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax-deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
– OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
– *In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts

Cookies for Kids Cancer Logo

Special thanks to OXO and their Blogger Outreach Program. This post is not a paid advertisement. I am not compensated for this recipe or blog post, but did receive the Brownie Baking Set at no charge to play with. All opinions are my own, and my opinion is that I will never stop loving OXO and their remarkable products. OXO rocks.

To learn more about the OXO Bloggers Outreach Program, OXO Blogger Outreach Program.
To learn more about Cookies for Kids Cancer and how you can participate, Cookies for Kids Cancer Foundation.

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Filed under Blogger Collaborations, Food & Recipes

Cookie Week: Turtle Thumbprints

Cookie Week '12 - Turtle Thumprints - Drizzled
It’s Cookie Week! That’s great news if you’re a cookie lover; even better news if you’re a supporter of Cookies for Kids Cancer. This year, my blogging friends and I will again be baking to support this very worthy cause. For each cookie baked, sold, exchanged, or gifted Glad will donate $1 (up to $100,000). In addition, OXO (one of my favorite brands) has initiated the “OXO Matching Gift Program” and will match all proceeds from registered bake sales as part of their $100,000 pledge to Cookies for Kids Cancer. I’ve loved these brands for years, but I love them even more for their unwavering commitment to ending pediatric cancer. I’m sending a big thank you and hug to OXO & Glad.

And now on to the cookies! I chose Turtle Thumbprint Cookies this year. Risky, since I’ve never made them before, but when I saw them on Pinterest, I couldn’t resist. It’s one of my favorite flavor combinations – chocolate, caramel & toasted nuts. I love turtles – whether in cookie, brownie or ninja form. These are no exception. It all starts with a rich, truffle-like dark chocolate dough.

Dark Chocolate Thumbprint Cookies:
(adapted from The Kitchen is my Playground, and America’s Test Kitchen)

1 cup all-purpose flour
1/3 cup Hershey’s ‘Special Dark’ cocoa powder
1/4 teaspoon salt
1 stick of unsalted Land O’ Lakes butter, softened
2/3 cup sugar
1 large egg, separated + 1 extra egg white
2 tablespoons milk
1 teaspoon pure vanilla extract

1 1/4 cups toasted pecans, finely chopped
1 jar of dulce de leche caramel, for filling
6 ounces of chocolate chips, for drizzling

For the cookie dough:
Combine the flour, cocoa & salt; set aside. Using an electric mixer, cream the butter and sugar until fluffy. Add the egg yolk, milk & vanilla; mix until thoroughly incorporated. Reduce the mixer speed to low and blend in the flour/cocoa mixture. Cover with plastic wrap and refrigerate until firm (at least one hour). Once firm, scoop 1 tablespoon of dough into the palm of your hand and roll into a ball. Continue until all the dough has been rolled into balls.

Cookie Week '12 - Turtle Tumbprints - Perfectly Shaped Dough Balls

To assemble the thumbprint cookies:
Whisk both egg whites until frothy. Place the chopped pecans in a separate bowl and keep nearby. Using a fork, lower each cookie ball into the egg whites, rolling to make sure they’re completely coated.

Cookie Week '12 - Turtle Thumbprints - Finish Prep

Cookie Week '12 - Turtle Thumbprints - Egg White Wash

Remove from the egg wash and immediately drop it into the bowl of nuts. Roll or toss until the dough ball is completely coated in nuts.

Cookie Week '12 - Turtle Thumbprints - Pecan Coating

That last photo reminds me of “Where’s Waldo?” Can your find the cookie? Here’s an example of a perfectly coated cookie ball:

Cookie Week '12 - Turtle Thumbprints - A Perfectly Coated Ball

Place the cookies 2″ apart onto cookie sheets (I recommend using a silicone mat or parchment). Using your finger or a round wooden spoon handle, press a divot into the top of each cookie. The bigger the divot, the more caramel it holds.

Cookie Week '12 - Turtle Thumbprints - A Perfect Divot

Bake at 350F for 12-14 minutes, depending on your oven. You want them to just be done. Bake too long, and they’ll start to split and crack around the outside edges which will wreak havoc when you try to fill them with caramel. And we don’t want that. When they’re cooled to room temperature, grab your favorite dulce de leche caramel. I’m using this jar of unholy goodness sent to me by my friend Kat at Tenaciously Yours. It’s sea salt caramel from Trader Joe’s and it’s divine. Ima need a new jar soon. Or two. Or twelve.

Cookie Week '12 - Turtle Thumbprints - Trader Joe Caramel

Spoon just enough caramel into each cookie to fill the divot without running over the top. They get really messy when they run over the top.

Cookie Week '12 - Turtle Thumprints - Oh Sweet Caramel Goodness

Now grab your favorite milk chocolate and melt it; whisking until smooth. I like to scrape it into a plastic zip-style Glad bag so I can drizzle quickly and easily (plus it makes clean-up a snap). Just twist the baggie to press the chocolate into one corner, then snip the tip and drizzle like a pro. If you want to get all fancy-pants, you can top these with a toasted pecan. I tried it, but I’m not sure I like having my view of that sea salt caramel blocked. Caramel is meant to be seen.

Cookie Week '12 -  Finished Turtle Thumbprints

Notes from my personal experience with this recipe:
1. The dough balls (uncoated) can be made and frozen in advance in airtight freezer bags. Just thaw before coating with egg wash & nuts and baking.

2. The recipe called for regular cocoa, but I’m a dark chocolate lover so I substituted the Hershey’s Special Dark cocoa and it rocked.

2. Almonds can be substituted for pecans. And if you’re a Snickers fan, I’m betting peanuts would be pretty tasty, too.

3. The original recipe (as seen on Pinterest) called for using 14 wrapped soft caramel candies, melted down with 3 tablespoons of heavy cream. I chose the jar of sea salt caramel because I had it on hand and it’s delicious.

4. This recipe says it makes approximately 30 cookies. I tripled the recipe for a holiday cookie exchange and it worked perfectly. It made exactly 90 cookies. You’ve got to love truth in advertising.

Speaking of truth in advertising, are you familiar with the OXO brand? They make some of my favorite kitchen gadgets – including my digital scale, measuring & cooking utensils, mandolin, etc. Their Good Grips utensils are my ‘go to’ products. I love them, and that’s the truth. Last week, this box of goodies arrived via the OXO Blogger Outreach Program. It contains two OXO items that came in handy for cookie baking. Perfect timing!

Cookie Week '12 - Turtle Thumbprints - OXO Box of Love

The box included the OXO “Be A Good Cookie” spatula and the cutest set of miniature measuring cups I’ve ever seen. First, check out this spatula.

Cookie Week '12 - Turtle Thumbprints - OXO Good Cookie Spatula

Proceeds from the sale of OXO Good Cookie spatulas help support Cookies for Kids Cancer and the good work they do. If you’re looking for stocking stuffers for the cooks/bakers in your family, this is perfect. It’s a gift that keeps on giving. You know what else would make a great stocking stuffer? These adorable and highly useful miniature measuring cups. I just can’t get over these. And did I mention they nest? Love, love, love them!

Cookie Week '12 - Turtle Thumbprints - OXO Mini Measuring Cups

Stay tuned for updates all week long as other Cookie Week bakers share their holiday favorites. For instance, Kirsten at Comfortably Domestic kicked off our Cookie Week shenanigans yesterday with decorated shortbread cookies and a King Arthur Flour giveaway. You’ll want to check out that giveaway!

Other Cookie Week bloggers will include Megan at Country Cleaver, Kat at Tenaciously Yours, Mads at La Petite Pancake, Allison at Decadent Philistines Save the World, Carrie at Bakeaholic Mama, and Madeline at Munching in the Mitten.

And if you’re baking for your friends & family and would like to join our alliance to fight pediatric cancer, drop me a comment with your cookie count and we’ll include it in our total number. Help Glad & OXO and bakers everywhere support Cookies for Kids Cancer – one sweet treat at a time.

Cookies for Kids Cancer Button

Monday: Kirsten @ Comfortably Domestic – Decorated Shortbread & King Arthur Flour Giveaway

Tuesday: Mads @ La Petite Pancake – Honey-Glazed Lemon Yogurt Cookies

Wednesday: Madeline @ Munching in the Mitten – Chocolate Chunkers & Megan @ Country Cleaver – Homemade Mint Oreos & Carrie @ Bakeaholic Mama – Maple Bacon Sugar Cookies

Thursday: Allison @ Decadent Philistines – Sesame Plum Thumbprints & Kat @ Tenaciously Yours – Colossal Cookies

Friday: Carrie @ Bakeaholic Mama – Brown Sugar Toffee Cookies & Kirsten @ Comfortably Domestic – Gingersnaps

Saturday: Madeline @ Munching in the Mitten – Salted Double Chocolate Peanut Butter Cookies & Kirsten @ Comfortably Domestic – Egg Nog Logs

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Filed under Blogger Collaborations, Food & Recipes, Things I Love

Yup. It’s’ Thursday.

And that means Friday is just around the corner. Do you have any big plans for the weekend? Our family will be celebrating a birthday.

Happy birthday, Jonah Bear! You're five and I'm stunned.

Jonah (our grandson, if you’re a new reader) turns 5 next week. I can hardly believe it. I honestly remember the day he was born like it was yesterday. He scared the water out of us. We thought we’d have time to drive to Austin for the big day and be there to hold My Baby’s hand to see her through the birth of her first child. Instead, little Jonah Bear went into distress and an emergency c-section was performed. That drive from Houston to Austin was the longest 3 hours of my life. Don’t worry. The story has a happy ending. He ended up being fine and we got there just about the time our daughter was settled into a room. When we saw Jonah for the first time, he was pink and swollen and wearing a knit cap. He looked like a tiny boxer that lost a really long bout, and we immediately fell in love. Now he’s a healthy, happy, funny boy who absorbs every detail like a sponge. He has a heart as big as Texas and a smile that will melt your heart. He is one of our greatest joys in life (as is his spunky little sister, Lilly Bug).

Hang onto your hats! Lilly Bug is in da' house!

Be A Good Cookie Week benefiting Cookies for Kids Cancer continues! It started with Kirsten at Comfortably Domestic on Sunday night when she announced what our blogging circle of friends was up to via the Cookies for Kids Cancer: Best Bake Sale Cookbook. (Sidebar: For a great take on what we’re up to this week, click here). On Monday, she started the week with a walk on the savory side with Parmesan Cheese Bites laced with cayenne pepper. My mouth still waters just thinking about these little gems. They are on my holiday “to do” list for sure. My Toasted Coconut Shortbreads were up next (on Tuesday). I’m saving these for a cookie exchange playdate next week, and let me tell you – it has been a challenge not to dig into that tub-o-cookies in my fridge. Yesterday, Megan at Wanna Be A Country Cleaver knocked my socks off with German Chocolate Cookies. Coconut, nuts and German chocolate in a warm, gooey cookie? Yes, please! This morning, I awoke to Oatmeal Chocolate Chip Cookies by Kat at Tenaciously Yours. Now THAT is a breakfast, my friend. And because oatmeal is involved, you can bet I would use that excuse to eat them at 7am. Or 8am. Or all day. Her 1-to-1 chocolate to cookie dough ratio rocks.

Still to come this week – Mads at Le Petite Pancake and Allison at Decadent Philistines Save the World. I don’t know about you, but I can’t wait to see what these ladies are baking. There’s a rumor going around that homemade gingersnaps may be in the works. GAH! Oh, and hey let’s not forget there are two giveaways going on for Be A Good Cookie Week! Click here to enter Kirsten’s giveaway and click here to enter mine. That’s two fabulous baking giveaways so you can bake your own holidays favorites and support Cookies for Kids Cancer at the same time. Better hurry – both giveaways end this weekend. You don’t want to miss your chance to win, or these fabulous recipes.

Parmesan Bites, Coconut Shortbreads, German Chocolate & Oatmeal Chocolate Chip

With all the decorating, shopping, baking and everything else that goes with the holidays, I’ve noticed that I’ve let a few things slide. For example, I really need to strip our beds and wash all the sheets. My pantry shelves are a mess and need to be emptied, cleaned and reorganized. Don’t even get me started on the closet in my sewing room. I’m afraid to even open that door. Most shocking, though, was what crawled out from under my sofa yesterday.

Hello, little dust bunny! If I weren't horrified, I'd think you're kinda cute.

Best thing about wood floors: they’re easy to care for.
Worst thing about wood floors: dust bunnies made of rug fuzz are highly visible.

Okay, kids. That’s all I’ve got. I’m off to strip beds, bake more cookies, and avoid closets at all cost. Hope you’re having a wonderful week, and that your weekend is even better.

PS – Did you hear about the reindeer that got loose on I-45 in Houston yesterday? Evidently, they busted out of their trailer and ran amok on one of the busiest freeways in town. Chaos ensued. Reindeer wranglers were called. No animals were harmed by their shenanigans, and all is well. I wish I’d seen it with my own eyes, though. Just the thought of it sleighs me.

And I’ll leave you with that golden nugget.

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Filed under Miscellaneous Thoughts

Cookie Week: Coconut Shortbreads and a Holiday Cookie Baking Giveaway


**UPDATE: Congratulations to Mads from California. She is the lucky winner of my Holiday Cookie Baking Giveaway. Enjoy your goodies, Mads, and thank you for supporting Cookies for Kids Cancer. You are a Good Cookie!**

It’s Be A Good Cookie Week! Is there any more perfect holiday treat than cookies? They’re easy to make and fun to bake. It’s one of my favorite things about the holiday season. I can’t speak for all of the other little elves participating in this project, but I’m pumped. Cookie Week is going to rock! Much like Pie Week in November, my blogging inner circle was inspired by Kirsten at Comfortably Domestic to do something this holiday season that would bring us all together. In this case, she added a special invitation to help her bake for a cause – Cookies for Kids Cancer, a non-profit organization dedicated to fighting pediatric cancers.

This organization started with a mother named Gretchen and her son Liam, who was diagnosed with neuroblastoma. Unwilling to stand by and do nothing, Gretchen decided to hold a bake sale with the goal of baking 96,000 cookies with the help of family, friends and volunteers. Three weeks later, they had raised over $400,000 for pediatric cancer research. From there, it blossomed into something even she couldn’t predict. Cookies for Kids Cancer is now nationwide, and has captured the hearts of people everywhere.

Kirsten was the first in our group to jump on the band wagon and with good cause. She lost her little sister Cheryl to pediatric cancer. Needless to say, Cookies for Kids Cancer touched Kirsten in a very personal and profound way. I’m fortunate to have never experienced this personally, but because I love Kirsten and she loved Cheryl, and because parents everywhere may someday face this same challenge, I’m proud to join their efforts and bake for a cause this holiday season along with a special group blogging friends.

For Pie Week, we used Kirsten’s fabulously flawless “No Excuses Pie Dough” as our common thread. For Cookie Week, we each selected a recipe from the Cookies for Kids Cancer: Best Bake Sale Cookbook by Gretchen Holt-Witt. Yes, she’s the same Gretchen who started that first bake sale for her son Liam. All of Gretchen’s author proceeds from the sale of the book benefit pediatric research, just like her bake sales. More about the cookbook in a little bit.

For Cookie Week, I selected Toasted Coconut Shortbread Cookies. I knew as soon as I saw this recipe it was perfect for me. I love shortbread and coconut. Here is the original recipe from the Cookies for Kids Cancer cookbook:

1/2 cup of sweetened flaked coconut
2 sticks of unsalted butter, at room temperature
1/4 cup of powdered sugar
1/4 cup of granulated sugar
2 1/4 cups of flour
1/4 teaspoon of kosher salt

But I tripled the recipe so I could bake extras for a cookie exchange next week. And because I can never leave well enough alone, I also tweaked it a little. You should know by now that I can never seem to make any recipe as written. Here’s my ingredient list:

2 cups of sweetened flaked coconut
2 cups of slivered almonds
6 sticks of unsalted butter, at room temperature
3/4 cup of powdered sugar
3/4 cup of granulated sugar
1 teaspoon of almond extract
1 teaspoon of vanilla bean paste
6 3/4 cups of all-purpose flour
1/2 teaspoon of kosher salt
1 bag of dark or semisweet chocolate chips for dipping

Pre-heat the oven to 250F. Spread coconut and slivered almonds on a baking sheet and toast in the oven until golden brown. Remove from the oven and allow to cool for 10-15 minutes. In a food processor, pulse the coconut and almonds until finely ground (but not completely pulverized).

Place butter, sugars and extracts into mixer bowl with paddle attachment and beat until creamy. Scrape down the sides of the bowl as needed. Add the coconut and almonds to the butter & sugar mixture and beat on low speed until well combined. Gradually add the flour and salt. Mix until well beaten. (In my case, I had to remove the bowl from the mixer and stir the end of the flour in by hand. Triple the dough was a little too much for my 6 quart stand mixer.) Scrape out of bowl onto waxed paper or the counter top. If needed, knead the dough gently until it forms a cohesive ball. Divide and roll the dough into 1 1/2″ to 2” diameter logs. Wrap each log tightly in plastic wrap & aluminum foil. Refrigerate for at least 1 hour, or freeze for up to 2 months.

To bake, slice cookie dough logs into 1/4″ slices and place them about 1″ apart on a lined cookie sheet. I use silpat mats, but if you don’t have them, use parchment paper instead. Pre-heat your oven to 350F. Bake for 20 minutes, or until the edges start to turn a light brown. Remove from the oven and allow them to cool for 10 minutes on the cookie sheet. Remove to parchment paper or cooling racks and allow the cookies to cool completely.

At this point, you can stack them into airtight containers or layer them in rows into freezer bags. But why stop there? Let’s kick it up another notch by dipping them in dark or semisweet chocolate. Shall we? In a microwave safe bowl, microwave one bag of chocolate chips at full power for 1 minute. Stir and microwave again, in 30-second intervals, until the chips are melted. Whisk thoroughly to remove all lumps, and move to a flat surface for dipping. Spreading out a long strip of parchment or waxed paper, dip one shortbread at a time, covering about 3/4 of the cookie’s surface. Allow the excess to drip off, then scrape the bottom of the cookie off on the edge of the bowl. Place the cookie immediately onto parchment paper and allow to cool. If you’re really clever, put that parchment paper on a baking sheet, and you’ll be able to pop your cookies straight into the fridge or freezer until the chocolate is fully set.

There you have it. Toasted Coconut Shortbread Cookies from the Cookies for Kids Cancer: Best Bake Sale Cookbook with a NanaBread twist, baked in honor of Kirsten & her sister Cheryl, and Gretchen & her son Liam, and for kids everywhere who are facing cancers no child should ever endure.

Now on to the giveaway. Here is what one lucky reader will win:

You know you want to win this spectacular Cookie Week giveaway!

One copy of the Cookies for Kids Cancer: Best Bake Sale Cookbook
One OXO “Good Cookie” Spatula, benefiting pediatric cancer
One holiday print apron, handmade by NanaBread (that’s me!)
One cookie-themed holiday kitchen towel
One set of my favorite Nordicware mini-spatulas
One boxed set of sprinkles for decorating holiday cookies
Two sets (3 each) of colorful metal cookie cutters
Two sets of holiday treat sacks for sharing with others
Two silicone hot pads in red & green (to match your apron)
And lastly, one small Christmas Cookie candle by Yankee Candle Co.

Now I know what you’re thinking. You’re thinking, “Holy cow! How can I win this fabulous cookie baking giveaway extravaganza!” Well, here’s how you can do it. And the good news is, each of you has the chance to earn multiple entries.

A few quick rules & a disclaimer:
1. You must be a resident of the United States to participate.
2. You must provide a valid e-mail address so I can contact you if you win.
3. They call it ‘the honor system’ for a reason, so please play fair.
4. Entries must be posted by noon CST on Sunday, December 18, 2011.
5. All prizes are provided by me and paid for with my own money.

Required Entry: leave a comment & tell me your favorite holiday cookie

Bonus Entries: (a new comment must be entered for each of the following)

1. Buy a copy of the Cookies for Kids Cancer: Best Bake Sale Cookbook OR an OXO “Good Cookie” spatula, even if it is a holiday gift for a friend or family member, then return here and leave a comment telling me which item you purchased to help benefit pediatric cancer research.

2. Make a donation to Cookies for Kids Cancer at http://www.cookiesforkidscancer.org/donate.asp then leave a comment letting me know that you made a donation to support pediatric cancer research.

3. Tweet the following: “I entered to win a Cookie Week Giveaway in support of Cookies for Kids Cancer at http://www.insidenanabreadshead.wordpress.com @HeyNanaBread and so can you!” and return to let me know you tweeted.

4. Share the link to my blog post about Cookies For Kids Cancer on your Facebook page, then come back and post a comment telling me you did so.

5. Share a virtual cookie from Glad on Facebook, and come back and leave a comment on this post telling me you did so.

6. Visit the Glad website, official sponsor & supporter of Cookies for Kids Cancer, and register to have your holiday baking counted as a corporate donation. That’s right – Glad will donate 10 cents for each cookie donated, sold, exchanged or given as a gift this holiday season (up to $100,000). Just count your cookies, register your information, and come back here to tell me you signed up at http://www.glad.com/glad-to-give/bake/host/ to make your cookies count for the cause.

That’s seven (7) ways each of you can enter to win. Or seven potential entries for each overachiever who participates. It’s just that easy. And it gets even better. My friend Kirsten at Comfortably Domestic is also holding a giveaway for Cookie Week, so go to her blog (link below) and enter to win both giveaways! On Sunday, December 18th, I will select one winner randomly from the comments I receive. The winner will be e-mailed and must confirm, so be sure to use a valid e-mail address. Your e-mail address will be seen only by me, and will not be shared. Once a winner is confirmed, an update will be added to this blog post.

Don’t forget to check in this week with all of our Cookie Week bloggers. These little elves will be serving up their own selections from the Cookies for Kids Cancer Best Bake Sale Cookbook:

Monday – Kirsten from Comfortably Domestic – also having a giveaway
Tuesday – Jeanne from Inside NanaBread’s Head (hey, that’s me!)
Wednesday – Megan from Wanna Be A Country Clever
Thursday – Kat from Tenaciously Yours
Friday – Mads from La Petite Pancake
Saturday – Allison from Decadent Philistines Save the World

Happy holiday baking and thank you from the bottom of my heart for helping make pediatric cancer the ghost of Christmas Past.
-Jeanne

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Filed under Food & Recipes

For the record, I am not dead.


Although, if I were, it would make me supremely happy to know that this little guy was hanging out with me. I know it has been two weeks since my last post, and for that I sincerely apologize. It wasn’t until a reader checked in on me that it really sunk in. I’ve been a terrible blogger this month. The good news is this – I am not dead. I’m not even sick. My allergies are bugging me a little, but it’s Houston in the fall and that’s completely normal. Annoying, but normal.

Fact is, I’ve just been a little too focused on other things. We were out so much for our long vacation and a week visiting family for Thanksgiving and a long weekend with the grandkids that I kind of got busy trying to make up for all that. We got our broken attic door fixed, so The Complete Package and I were finally able to drag all the Christmas decorations down. I spent 2 days unpacking it all, putting the tree up, and decorating the family room. Contrary to previous years’ decorations, I decided to focus all my Christmas cheer on one room instead of the entire downstairs. It has worked out pretty well, since it’s the room we spend most of our time in. Or at least that’s what I’m choosing to believe this year. One room is enough. Nothing beats sitting in a room at night with the lights from the tree casting a warm glow around the room, especially if there’s a fire going in the fireplace at the same time. I love our family room during the holidays.

See? When I said I finished my Christmas shopping, I wasn't lying.

I mixed up a ton of shortbread cookie dough for Cookie Week, which just happens to start Monday over at Kirsten’s Comfortably Domestic blog. It’s like Pie Week from November, but with cookies and a cause instead. Six bloggers are selecting six recipes from the Cookies for Kids Cancer: Best Bake Sale Cookbook to feature on our blogs this week. My post will be up Tuesday, but please click here to check out Kirsten’s posts. She’s kicking it off Monday with a savory recipe and from what I understand, it was good enough to inspire snacking right out of the bowl – before they were even baked. Now that’s gotta be a good cracker. PS – I’m doing a giveaway with my cookie post and so is Kirsten. Here’s a sneak peek at what I’m giving away, so don’t forget to drop by Tuesday and enter. And visit Kirsten’s blog to enter her giveaway, too.

If you haven't tackled your holiday baking, you're going to want this.

Last week, The Complete Package and I spent two whole days sitting in a big tall building in downtown Houston for a retirement seminar. It’s hard to believe we’re attending stuff like this since he’s 54 and I’m 48, but the truth is this – you can never start planning for retirement too early. And frankly, even then it’s a crap shoot. But we enjoyed the seminar, and we learned some things we didn’t know and need to look into, and we feel like we’re better prepared to move forward. And that counts for something. Or at least it should.

We'll be THAT couple & TCP will probably honk and flip you the bird

The Complete Package made homemade pomegranate Turkish Delight last week. It was an experiment in recapturing his favorite sweet from our last vacation. It took one full week to ‘set up’ and the results were disappointing. Too soft – the texture just fell apart when you touched it instead of being the consistency of a soft gummy worm. But all is not lost. We have other recipes and techniques to try, and try again we will! As a bonus, we had leftover pistachios and we’re planning to try homemade pistachio ice cream soon. See? When God closes a door, he opens a window somewhere else.

Time to break out Christine again. She's evil; pure evil.

This weekend, TCP picked up one of his Christmas presents early. I don’t want to let the cat out of the bag, but it’s black and shiny and produces grilled and smoke meats in an outdoor setting. Okay, so that’s not so subtle a hint. The upside is that we’ll be enjoying smokey meat for years to come. The downside is that it came in a huge box and looked like the assembly instructions for an entire Ikea living room set. He spent 2 days assembling the darn thing. It’s up, it’s seasoned, and it’s ready to roll. Now we just need 200 pounds of cow or pig to fill it. I’m not kidding – this thing is a beast, and TCP is determined to tame it.

TCP's smokey pork ribs. I'll have what he's having.

I’m hosting a day of cookie baking with friends next week. We’re going to bake holiday cookies all day, with each of us making a different cookie. While it’s all baking we going to hang out and play cards and visit. When it’s all done, we’re going to divide it all up a la cookie exchange so everyone goes home with a jumbo tray of mixed goodies. I can’t wait. Something about this Christmas just seems shinier and brighter. Maybe it’s the colder weather we’ve been having. Maybe it’s that our decorations and tree are finally up. Maybe it’s Cookie Week with my blogging friends and our cookiepalooza day next week. Whatever it is, I’m all in. I’m looking forward to this Christmas more than any other.

My favorite band of holiday misfits in finger puppet form

How about you? Are you looking forward to the holidays? Will you be traveling to see family and friends? Are you listening to that radio channel that plays nothing but holiday music in your hometown, or dragging out your holiday CD collection at home? Are there any favorite TV specials or holiday-themed movies you just HAVE to watch every year for the holidays? And lastly – and this is an important one – do you drink eggnog, and if so do you add booze or no booze? Personally, I’ve never been a big fan of eggnog, but I could be persuaded… with the right recipe. If you have one, feel free to share!

What's the story with eggnog? Booze or no booze?

Happy holidays, everyone. Thanks for checking on me. I’m well. Everything’s fine. And I hope you can say the same. -Jeanne

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