Snickerdoodle Chocolate Chip Cookies

What’s Cooking in Gail’s Kitchen? After the Holidays: Snickerdoodle Chocolate Chip Cookies! When my 11-year old granddaughter came for a visit, one of the things we did together was bake homemade cookies. It was a wonderful way to build social skills for life, not to mention lasting memories. Conversation flowed easily while mixing cookie dough and then afterwards licking the bowl. Her technique for cracking an egg, without getting eggshells in the dough, was to hold it securely in the palm of her hand, above a custard cup…and squeeze. Don’t laugh. It worked. Surprisingly it takes a lot more uneven pressure to break it that way, but her reasoning was, “Nana, it’s easier than trying to get my thumbs in the opening and pulling it apart.” Priceless.

SNICKERDOODLE CHOCOLATE CHIP COOKIES

Ingredients:

16.5-ounce box yellow cake mix

1/2 cup vegetable oil

2 eggs

1 cup semi-sweet chocolate chips

1/3 cup sugar

1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a mixing bowl, combine yellow cake mix, vegetable oil, and eggs. Stir until thoroughly mixed. Fold in chocolate chips. Chill dough 20 minutes. Whisk together sugar and ground cinnamon in a shallow dish. Set aside. Scoop teaspoon-sized balls of cookie dough; roll in cinnamon sugar. Place on the prepared baking sheet. Bake 8-10 minutes. Remove from oven and allow cookies to cool on the baking sheet 2 minutes longer. Then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough. Store in an airtight container.

Lobster-Mate Cheddar Biscuits

What’s Cooking in Gail’s Kitchen? After the Holidays: Lobster-Mate Cheddar Biscuits! Having to shelter-in-place during the pandemic does not mean that restaurant cravings just stop. I see you nodding your head in agreement. If I named a restaurant, chances are you would say, “Oh, I love their…steak burgers, iced tea, queso dip, sweet potato wedges, or cheddar biscuits.” Admit it, dining out is a fact of life and we miss it right now. So, the alternative is to give it our best shot at home. Thanks to my friend, Colleen, for her blog post* on a name-brand seafood restaurant’s copycat recipe for the bread basket. These cheddar biscuits are spot on. I guarantee you, the results will astound you.

LOBSTER-MATE CHEDDAR BISCUITS

Ingredients:

4 cups prepared baking mix

1/2 cup cheddar cheese, shredded

1 1/3 cup water

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion salt

Dill weed, for garnish

Instructions:

Preheat oven to 375°. Line two baking sheets with parchment paper. Set aside. Combine baking mix, cheddar cheese, and water in a bowl. Mix well. Drop biscuits by spoonful on the prepared baking sheets. Bake for 10-12 minutes until golden brown. In a small bowl, combine melted butter, garlic powder, and onion salt. Brush butter mixture over warm cheddar biscuits. Sprinkle with dill weed. Serve warm.

*Check out Colleen’s recipe at

http://leencuisine.com/2020/12/01

Double Lemon Poppyseed Bread

What’s Cooking in Gail’s Kitchen? After the Holidays: Double Lemon Poppyseed Bread! Everyone has their favorite flavors and foods that remind them of happier times. A good friend of mine recently lost her husband, after challenging years with a slow-progressing disease. When I stopped by to visit her with a gift of food, it created an unexpected see-saw of emotion. At first, she was happy and delighted because it brought back memories of early morning get-togethers for Bible study at a local coffee shop. We’d laugh, chat, share, or reflect on scripture over coffee and pastries before heading off to work. It was a wonderful way to begin the day, often shifting gears from a trying mindset to a positive outlook. The emotional see-saw tipped from high to low that day when she realized how uncertain her future has become in consequence of widowhood magnified by isolation during a pandemic. Let us strive to remember the Golden Rule: “In everything, do to others what you would have them do to you.”

DOUBLE LEMON POPPYSEED BREAD

Ingredients for Bread:

16.25-ounce box white cake mix

3.5-ounce vanilla flavored instant pudding, powdered

4 eggs, room temperature

1 tablespoon lemon juice, freshly squeezed

1/2 cup vegetable oil

1 cup hot water

1 tablespoon lemon citrus peel

2 tablespoons poppyseeds

Ingredients for Icing:

2 cups powdered sugar

1 tablespoon butter, softened

1 teaspoon lemon juice, freshly squeezed

1/2 teaspoon vanilla extract

2-4 tablespoons light cream, slightly warmed

Lemon zest, for garnish

White nonpareil sprinkles, for garnish

Instructions:

Preheat oven to 350°. Line two loaf pans with parchment paper. Set aside. In a large bowl, combine white cake mix, vanilla pudding mix, eggs, lemon juice, vegetable oil, and hot water. Beat on Low speed for 1 minute. Scrape down sides of bowl. Increase speed to Medium setting; beat 2 minutes longer. Fold in lemon citrus peel and poppyseeds. Pour batter into prepared loaf pans. Bake 35-40 minutes or until a cake tester comes out clean. Cool loaves in pans for 10 minutes before transferring to a wire rack. To glaze, combine powdered sugar, softened butter, lemon juice, and vanilla extract. Stir to blend. Slowly add the warmed cream, stirring constantly for a smooth consistency. Drizzle over Lemon Poppyseed Loaves. Garnish with lemon zest and nonpareil sprinkles.

Xmas Crinkle Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Xmas Crinkle Cookies! Shortcuts are the key to success for that next cookie-exchange the kids forgot to tell you about. “Oh yeah, Mom, sorry.” No worries. Head to the kitchen to clang some pans around, preheat the oven, and dust a little powdered sugar on your nose. They’ll be none the wiser. By the time the house begins to smell like a neighborhood bakery, you’ll have rows of cookies lined up ready to be boxed. And if you’re one of those organized parents, just so you know, these cookies freeze well. Arrange them in a freezer gallon bag, layered between squares of waxed paper. I have literally taken these crinkle cookies out of the freezer and handed them to a little girl to eat. Other than being slightly chilled, they retain a chewiness that makes them simply delicious. You deserve a pat on the back. You’re welcome.

XMAS CRINKLE COOKIES

Ingredients:

1/2 cup powdered sugar, for dusting

15.25-ounce box strawberry cake mix

1/2 cup vegetable oil

2 eggs, room temperature

Instructions:

Preheat oven to 350°. Place powdered sugar in a shallow dish. Set aside. In a mixing bowl, combine strawberry cake mix, vegetable oil, and eggs. Stir until a dough forms. Chill dough for 20 minutes. Shape dough into 1” balls. Roll in powdered sugar and place 2” apart on ungreased baking sheet. Bake 7-9 minutes, or until center is just set. Remove pan from oven; cool for 2 minutes. Transfer cookies to a wire rack. Dust with more powdered sugar.

Java White Chocolate Mocha Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Java White Chocolate Mocha Cookies! Get ready for a cookie that combines three incredible cravings: chocolate, coffee, and cream. It’s the perfect mid-morning break, lunchtime nibble, mealtime morsel, or late night snack. There’s something about the slightly bitter taste of coffee that complements the sugary sweetness of chocolate. The creaminess of white chocolate is similar to adding a splash of milk to your morning cuppa joe. Unlock all the flavors in a single bite. Take things slow; pamper yourself. Savor the sweetness and focus on the texture. Isn’t it time to spotlight the things that make you happy?

JAVA WHITE CHOCOLATE MOCHA COOKIES

Ingredients:

1 tablespoon instant espresso powder

2 teaspoons vanilla extract

18-ounce box chocolate cake mix

1/3 cup vegetable oil

2 eggs

3/4 cup white chocolate chips

1/2 cup mini chocolate chips

1/3 cup sugar, for rolling

1/4 teaspoon instant espresso powder

Instructions:

Preheat oven to 350°. In a small bowl, stir together espresso powder and vanilla extract until dissolved. In a large bowl, combine chocolate cake mix, espresso mixture, vegetable oil, and eggs until a soft dough forms. Fold in white chocolate chips and mini chocolate chips. On ungreased baking sheets, drop dough by rounded teaspoons, spacing 2 inches apart. Bake 9 minutes, or until tops appear dry. In a small bowl, whisk together sugar and espresso powder. Set aside. Remove cookies from oven; cool 1 minute. Roll cookies in espresso sugar and transfer to a wire rack to cool completely.

Furikake Party Mix

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Furikake Party Mix! Popular in the Hawaiian Islands, furikake is a seasoning with leanings toward seaweed, sesame seeds, sea salt, and a pinch of sugar. It can be sprinkled on anything from popcorn to tuna. By taking a classic snack mix and adding a candied Japanese twist, you may leave the former far behind for awhile. To prove a point, I gave out jars of Furikake Party Mix to some friends of mine for taste-testing. After one bite, they eagerly devoured its contents within a couple days and then asked for more. Proof positive as far as I’m concerned.

FURIKAKE PARTY MIX

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup pure maple syrup

2 tablespoons organic soy sauce

6 cups Crispix cereal

5 cups gluten-free pretzel twists

2 cups honey roasted peanuts

2 cups wasabi peas

1/2 cup furikake seasoning

2 tablespoons red pepper flakes

Instructions:

Preheat oven to 225°. Line two baking sheets with parchment paper. Set aside. Melt the butter and sugar over medium-low heat, about 3 minutes. When the sugar is melted, remove pan from stove and add vegetable oil, pure maple syrup, and organic soy sauce. Mix well. Set aside. In a large bowl, combine Crispix cereal, gluten-free pretzel twists, honey roasted peanuts, and wasabi peas. Slowly pour the butter mixture over all; gently turning the ingredients to coat well. Sprinkle on the furikake seasoning and red pepper flakes. Toss again to mix things up equally. Divide the cereal mixture between the two baking sheets. Bake for one hour, turning every 15 minutes to keep from scorching. (It may be necessary to alternate the pans between upper and lower oven racks for even browning.) The cereal will begin to dry as it bakes. After one hour, allow the Furikake Party Mix to cool before storing in airtight jars or containers.