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Looking for a unique cookie swap theme or cookie? Look no further than Cookie Swap by Julia Usher where she takes the popular idea of the cookie exchange party to new heights and new directions. Cookie Swap is filled with delectable recipes and tasty treats sure to please at any gathering whether you're looking for something colorful and chewy like the Bunny Trail Mix Cookies or feeling a bit nutty for the Under her Thumb(print) Cookies rolled in hazelnuts and topped with a creamy, white-chocolate ganache.
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||9.00(w) x 9.90(h) x 0.70(d)|
|Age Range:||16 Years|
About the Author
Read an Excerpt
Cookie Swap Countdown
1. At least four weeks prior to the party:
Choose a date and send out invitations to allow guests ample time to bake. Ask each guest to bring a favorite cookie and enough copies of the recipe for all to share. Though there are no hard-and-fast rules about how many cookies your guests should bring, consider capping each guest's contribution at five or six dozen (generally no more than two or three standard-sized batches), or at whatever number s/he can comfortably prepare. The goal is to keep the event stress-free for everyone.
Most importantly, use the invitation to your guests' advantage. Identify any known food allergies in advance and broadcast off-limits ingredients in the invitation. If your event is themed, share the concept so guests can bake clever cookie tie-ins if they wish. You might even include a few tried-and-true recipes as inspiration.
2. With two to four weeks to go:
Gather all the essential support for the cookies, such as serving plates (should guests forget them),
napkins, beverages, and containers for packing up the take-home treats. Elevate your swap by avoiding paper plates and plastic wrap whenever you can. Stock up on paper and pencils for writing down recipes, making name tags for cookies, and/or listing the ingredients in each recipe. (The latter is especially important if guests have food allergies.)
3. With one to two weeks to go:
Make your cookie contributions as close to the event as possible. If time won't permit last-minute preparation, choose cookies with a long shelf-life, or doughs that can withstand some freezing. It's best not to let fragile cookies dominate your offerings. If you opt for fragile cookies, gather the packaging and transport instructions that guests will need to get the cookies home in one piece. (As a general rule, package fragile cookies in one layer and cushion them with paper towels to prevent them from sliding in the car.)
Set your table for the cookies it will soon receive.
4. On the day of the event:
Welcome friends with open arms. After a few hours of lively conversation and cookie sampling, give everyone the signal to swap treats. Partygoers should take home nearly the same quantity of cookies as they brought, but their choices will now be immense.
Bar Prep Talk:
Allow about 1 hour for the brownies to cool before applying the marshmallow topping; otherwise, the marshmallows will melt and flatten. The brownies will stay fresh longer if kept in the pan, tightly wrapped in foil, and cut just before serving. Store at room temperature up to 1 week.
I've taken the same campy ingredients in s'mores and turned them into an easy-to-package bar, perfect for tossing into summer picnic baskets.
Makes 2 dozen (2-inch) squares
Graham Cracker Crust
2 1/4 cups graham cracker crumbs (15 to 17 crackers, finely ground in a food processor)
1/4 cup granulated sugar
2 tablespoons firmly packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Fudge Brownie Filling
6 ounces premium unsweetened chocolate, chopped
1 cup (2 sticks) plus 2 tablespoons unsalted butter, chopped into tablespoon-size pieces
2 1/2 cups granulated sugar
5 large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 cups pecan halves, toasted and coarsely chopped (optional,for topping)
4 cups (packed) miniature marshmallows (about 8 ounces, for topping)
1. Line a 10 x 15 x 2-inch glass baking dish (sometimes called a roasting pan, p. 10) with foil, leaving a 1-inch overhang around the top edge of the pan. Smooth out any big wrinkles in the foil and then lightly coat the foil with nonstick cooking spray.
2. Position a rack in the center of the oven and preheat the oven to 350 degrees F.
3. Prepare the Graham Cracker Crust. Combine the graham cracker crumbs and sugars in a small bowl. Gradually add the melted butter until the crumbs just hold together when squeezed in your palm. (The crumbs may absorb slightly more or less butter depending on the graham cracker brand.) Press the mixture into an even 1/4-inch-thick layer on the bottom of the prepared pan. Run a smooth-bottomed measuring cup over the crust to pack and level it.
4. Mix the Fudge Brownie Filling. Combine the chocolate and butter in a large bowl (about 4-quart capacity) that fits a double boiler. Place the bowl over barely simmering water and stir as needed until the chocolate and butter are melted. Remove from the heat and whisk in the sugar, followed by the beaten eggs and vanilla extract. Stir in the flour, mixing until smooth. Pour the batter on top of the graham cracker crust and level with a small offset spatula.
5. Top and bake. Scatter the chopped nuts evenly over the batter, if desired. Bake 30 to 35 minutes, or until a cake tester inserted in the brownie center comes out with dark, damp crumbs on it. Do not overbake. Set on a wire rack and cool completely in the pan.
6. Distribute the marshmallows evenly over the brownie top. Place the pan under the broiler in the top third of the oven for about 1 minute, or until the marshmallows are puffy and golden brown. Watch carefully and rotate the pan regularly, as the marshmallows can easily burn.Cool until the topping is firm and easily cut without sticking.
7. Remove the brownies from the pan in one block by gently pulling up on the foil overhang or by easing the block out with an offset spatula. Place directly on a cutting board. Remove all foil and trim any uneven edges before cutting into 2-inch squares. For the neatest cuts, use a sharp knife, wiped clean with a warm, damp cloth between slices.
Table of Contents
7 . . Introduction
10 . That's How the Cookie Crumbles: Cookie Baking Tips
15 . An Affair of the Heart
29. . Spring Fling
47. . Not Your Garden-Variety Garden Party
65. . A Vision in White
81 . . Fun in the Sun
95. . Cookies Cum Laude
109. Cookie Monster
127 . Deck the Halls
142. . Cookie-Cutter Approaches: Basic Recipes
152. . The Sugar on Top: Decorating Techniques
156. . Resources
158. . Index
What People are Saying About This
Cookie Swap: Creative Treats to Share Throughout the Year
Julia M. Usher. Gibbs Smith, $19.99 paper (160p) ISBN 9781423603788
Encouraging Christmastime cookie swappers to up the ante with plans for eight themed swaps-including Valentine's Day, bridal shower, garden party and Halloween (plus Christmas)-Usher produces a wealth of eye-catching bakery, decoration and entertainment ideas for hosts of all experience levels. Recipes are helpfully categorized by skill level, time commitment and type, allowing readers to decide quickly if they're up for the task of Eggnog Cheesecake Streusel Bars, a one on Usher's scale (meaning novice-appropriate), or the mini Chocolate Chai Burgers on Sesame Seed Buns, a considerably more complicated recipe that merits a three. The result is a book that bakers can come back to as their experience and confidence grows, with at least one recipe worth tackling in each theme. Usher's suggestions for transporting cookies via vintage lunch box or Christmas ornament box, and party ideas like dish towels imprinted with vintage postcards, are easy and ingenious, sure to appeal to fans of the Barefoot Contessa and Martha Stewart (no surprise from the designer dessert maker whose work has appeared in Chocolatier, Better Homes and Gardens, Bon Appetit and Modern Bride). (Aug.)