Guacamole for Super Bowl Sunday!!!!

Hello Bakers,

It’s Super Bowl Sunday and I am not baking today. Today it’s all about guacamole - have to have it for Super Bowl. I posted this on Facebook today and wanted to share it with you. We will be back to baking soon.

Here you go - add this to your playbook. Happy Super Bowl Sunday!!! XO, Colette

Recipe is in the body of the video - it’s super easy…and delicious. I hope you try it.

It's National Hot Chocolate Day!!!!

Hello Bakers,

Today is National Hot Chocolate Day! And it is freezing all over the country, even here in Los Angeles. The country is gripped in Arctic Cold. Record breaking temperatures makes this National Hot Chocolate Day truly significant. I did a one minute PSA, see below for this year’s National Hot Chocolate Day. In the video I give you a recipe for hot chocolate mix that you can keep in a cool dry cupboard for up to 3 months. The amounts in the recipe are below are more finessed then the ones in the video.


Hot Chocolate Mix Recipe - marshmallows optional

If you leave the marshmallows out, it will keep longer. They don’t spoil they just dry out. But marshmallows make this special. Hot chocolate without marshmallows…I don’t know about that. Enjoy!

Equipment: 2 qt jar, one with a clamp type lid works well, measuring cups, teaspoons , whisk, large bowl to mix

Ingredients:

1 1/3 cups nonfat or full fat dry milk powder

1/3 cup + 2 Tablespoons granulated sugar

1/3 cup Natural cocoa like Hershey’s - does not have to be Dutch Process. Inexpensive natural cocoa works just fine

Optional: 1 Tablespoon vanilla powder

3/4 cup mini marshmallows.

  1. Combine all ingredients in a large bowl, whisk until thoroughly combined. Transfer to jar.

To make cocoa: Place 1/2 cup cocoa mix in a mug and 8 ounces of hot water or milk. Stir well and enjoy.

You know you want some hot chocolate. Cause it’s cold outside.

You know you want some hot chocolate. Cause it’s cold outside.





















Molasses Crinkle Cookies and the Great Molasses Flood of 1919

Hello Bakers,

Have you ever heard of the Great Molasses flood of 1919? Until last week I had no idea that exactly 100 years ago, 231 million gallons of molasses destroyed a portion of Boston’s North End.

I explain what happened in the video below:

Molasses Crinkle Cookies

Yield: 24 Medium size cookies

Equipment: Stand Mixer fitted with paddle attachment, spatula, offset spatula (good for cleaning batter off of paddle, 1/2 sheet tray lined with parchment, 1/4 sheet tray lined with parchment, #30 scoop **cookies can be made larger or smaller - increase or decrease baking time by a few minutes.

Equipment for cookies

Equipment for cookies

Ingredients:

3 ounces (85g) Butter, slightly softened

2.43 Ounces (69g) Shortening

5 1/4 ounces (149g) Granulated sugar

4 1/2 ounces (128g) Molasses **I used Grandma’s brand

2 eggs (large)

12.75 ounces (361g) all purpose flour

1/4 teaspoon fine sea salt

1 Teaspoon baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon (good pinch) cloves

1/8 teaspoon (good pinch) nutmeg

Molasses Crinkle Cookies - Mise en Place

Molasses Crinkle Cookies - Mise en Place

Extra Sugar for rolling cookie balls in.

In a stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar on low speed for one minute if the butter and shortening are not smooth, mix an additional 30 seconds.

Stop the mixer and scrape down. Add molasses, mix for 1 more minutes on medium speed.

Add eggs, one at a time at low speed, stop the mixer and scrape down between each addition, mix only until the eggs and butter mixture are combined - no more then 45 seconds of mixing at medium low speed.


Second egg about to be mixed in.

Second egg about to be mixed in.

Sift together, flour, salt, baking soda and spices.

First addition of flour, ready to mix - remember mix on low speed just until combined. Do not over mix

First addition of flour, ready to mix - remember mix on low speed just until combined. Do not over mix

Add flour in two increments, mixing only until just combined.

Chill the dough for one hour. **Pro tip!!!! Scrape the dough onto a parchment lined quarter sheet pan, cover with plastic wrap and refrigerate - this is what professional and pastry chefs do when they want to chill dough quickly. It works for custards too.




Molasses cookie dough - ready to chill

Molasses cookie dough - ready to chill

Preheat oven to 350

Scoop the cookies into balls and slightly round. Roll in extra sugar and place on baking tray 1 - 1 1/2” apart. (How many place here). Sprinkle a little extra sugar on top.

I was able to fit 12 on a half sheet pan.

I was able to fit 12 on a half sheet pan.

Bake for 12- 14 minutes. Double pan at the 8 minute mark. When baked they will have lost their shine, the sugar should sparkle but they shouldn’t take on extra color. Increase or decrease baking time depending on how large or small you have scooped them.

Store in an airtight container for up to 2 weeks with a few slices of apple. If you like to send cookies to families and friends this is a good choice.

Sweet spicy goodness…perfect with a cold glass of milk…

Sweet spicy goodness…perfect with a cold glass of milk…