preschool madness
It's the end of the year at Brynne's preschool (2.5 weeks to go), and the year is ending with non-stop activity. We've enrolled her in the co-op program, which means that parents are required to work in the classroom for a certain number of hours per week, and we're also pretty involved in all sorts of fun activities. Each semester, the co-op has a 2-day, end-of-term bake sale to raise money for field trips and new classroom supplies. I baked up a storm on Sunday to prepare for the madness on Monday and Tuesday. Martha was in full effect as I mixed up batches of Peanut Butter Surprise Cookies (from Everyday Food Collectible Cookie Edition - Holiday 2006), Snickerdoodles, and Chocolate Crackles (both from the 2005 Holiday Cookies special issue of Martha Stewart Living). I forgot to snap pics before they were all packaged up, but here's a mediocre shot of the 3:
The classroom is currently in a temporary building with large windows, just the right height for walk-up and drive-up windows:
And of course, everyone is treated to service with a smile!
All three recipes were delicious - and I really mean that! Those of you who remember my cake-of-the-month experiment from last year will know that I can be critical of Martha's recipes, but these 3 were all extremely successful, and it's hard for me to pick a favorite.
The chocolate crackles are extremely rich, with a crunchy outer layer that separates a bit from a chewy, brownie-like interior. They are rolled in granulated sugar and then confectioner's sugar prior to baking - that is what gives them the gorgeous white crackles as they bake.
The peanut butter surprise cookies are also outstanding, and these were the first to sell out at the bake sale. The peanut butter cookie dough is really good - good enough to stand alone without the peanut butter cup smashed into the top. This dough is rolled in granulated sugar before baking, and this gives the exterior a nice caramelized, sugary exterior. And, of course, adding a peanut butter cup certainly doesn't hurt!
The snickerdoodles are simple, but I figured they were a bake sale must-have. The finished product was chewy, buttery (but not too buttery!), with just the right crunch from the cinnamon and sugar on the outside.
All of these recipes are online, but the peanut butter surprise recipe is the only one that is identical to the one I used. So, I'm including the recipes below in case someone wants to give them a try. Enjoy!
Snickerdoodles (makes about 20)
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
1. Preheat oven to 350. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4 - inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Chocolate Crackles (makes 5 dozen)
- 8 ounces bittersweet chocolate, finely chopped
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup whole milk
- 1 cup granulated sugar
- 1 cup confectioner's sugar
1. Preheat oven to 350. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Divide each piece into 16 (1-inch) balls. *Hint: don't use your hands to do this! Use a knife or spoon or other utensil - this dough melts instantly when handled!* Roll in granulated sugar to coat, then in confectioner's sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
4. Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
