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Bake a Difference with OXO for Cookies for Kids’ Cancer and Dorie Greenspan’s Double – Ginger Molasses Cookies

September 20, 2016 by Renee

double-ginger-molasses-cookies-dorie-greenspan-and-cookies-for-kids-cancer-3759September marks National Childhood Cancer Awareness Month and each year, OXO supports Cookies for Kids Cancer  with a Bake a Difference blogathon. OXO will donate $100 to Cookies for Kids’ Cancer (up to $100,000) for each blogger post shared for this important cause.

This year, in honor of the publication of Dorie Greenspan’s new cookbook, Dorie’s Cookies, OXO is giving bloggers like me a chance to preview one of the recipes from the book and to test out with some cool OXO products.

I am so happy to have been chosen to make the Dorie’s Double-Ginger Molasses cookies. Gingersnaps and Molasses cookies are among my favorite cookies to make each Fall. As soon as the air turns crisp, and the leaves start to change, I make my way to the kitchen to bake. Ginger and molasses embody the very essence of Fall, spicy warmth and comfort.  With a double dose of ginger,  ground and crystallized, these flavorful cookies are wonderfully chewy and delicious. They also keep very well. Which is great if you want to give some away, or you can keep them for yourself and just know they will last several days.

Here, you can see some of OXO’s awesome products in use:

With a light to guide you, OXO On Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed.When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.

double-ginger-molasses-cookies-dorie-greenspan-and-cookies-for-kids-cancer-3735

double-ginger-molasses-cookies-dorie-greenspan-and-cookies-for-kids-cancer-3737

Using OXO’s Medium Silicone Spatula is an easy way to scrape the bowls clean!

double-ginger-molasses-cookies-dorie-greenspan-and-cookies-for-kids-cancer-3746

For easy scooping and consistent shaping, the Medium Cookie Scoop soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. It helps you make perfect balls of dough.

These cookies are actually baked in a muffin tin and yields a crispy and chewy, muffin like cookie. We used OXO’s Non-Stick Pro 12 Cup Muffin Pan. It is made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant. It’s unique micro-textured pattern ensures even baking.

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Without further ado:

Double-Ginger Molasses Cookies

Recipe from Dorie’s Cookies by Dorie Greenspan 

I have my friend Christine Beck, who is, like me, a Paris part-timer, to thank for this recipe.

The cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises that they transcend the familiar. For starters, there’s both crystallized ginger and powdered ginger, lots of chopped dark chocolate and an optional bit of instant espresso too, which I tacked onto the recipe because I’m an incorrigible tinkerer.

I also tinkered with the way these are baked. Classic molasses cookies are scooped, molded into balls, rolled in sugar and then pressed with a fork before baking, and you can make these cookies that way. Or you can do what I do: Mold them in muffin tins, which turn out more uniformly shaped cookies that teeter on the brink of becoming gingerbread cakes.

A word on crystallized ginger: Crystallized, or candied, ginger is sliced fresh ginger that is cooked in syrup, dredged in sugar and dried. You can usually find it in the supermarket alongside other dried fruits or in the spice section. If the ginger isn’t moist and pliable, steam it before using: Put it in a strainer over a saucepan of simmering water, cover and let warm and soften for about 5 minutes; pat dry, chop and use. If you can’t find crystallized ginger, you can omit it or mix 2 tablespoons minced fresh ginger with 2 teaspoons sugar and let stand for about 10 minutes, until the ginger is syrupy.

Makes about 36 cookies.

Ingredients

2¼ cups (306 grams) all-purpose flour

2 tablespoons unsweetened cocoa powder

1 to 2 teaspoons instant espresso, to taste (optional)

1½ teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon baking soda

½ teaspoon fine sea salt

1½ sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, cut into chunks, at room temperature

1⁄3 cup (67 grams) sugar

1⁄3 cup (67 grams) packed light brown sugar

1 large egg yolk, at room temperature

½ cup (120 ml) unsulfured molasses

1½ teaspoons pure vanilla extract

1⁄3 cup (55 grams) chopped crystallized ginger or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar (see headnote)

7 ounces (200 grams) semisweet or bittersweet chocolate, chopped chip-size

Sugar, for rolling

Method

Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.

Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.

Getting ready to bake: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats.

Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; cover the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl.

For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1⁄2 inch thick.

Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely.

If you’re baking in batches, make certain to start with cool tins or baking sheets.

Playing Around:

Ginger-Chocolate Ganache

To make a ganache that you can use to finish the cookies, bring 2⁄3 cup heavy cream and four 1⁄4-inch-thick slices of fresh ginger to a boil in a small saucepan. Turn off the heat, cover the pan and allow the cream to infuse for 20 minutes. Return the cream to the boil, then remove the ginger and pour half of the cream over 6 ounces finely chopped bittersweet chocolate. Wait for 30 seconds, stir gently and then stir in the remainder of the cream. Dip the top or one side of each cookie in the chocolate and place on a parchment-lined baking sheet. Chill for 20 minutes to set the chocolate. Bring the cookies to room temperature before serving.

Storing

You can refrigerate the dough for up to 3 days. You can also scoop out the dough, shape into balls and freeze the balls on baking sheets; when they’re firm, pack them airtight and keep frozen for up to 2 months. Remove the dough from the freezer and let the balls sit at room temperature for at least 15 minutes, then roll in sugar and bake. The baked cookies can be kept in a sealed container at room temperature for up to 4 days. They’ll get a little drier and a little less chewy, but that will make them even better for dunking.

 

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Enjoy!

 

THE FINE PRINT: 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 (UP TO A $100,000 COMMITMENT*.)
– *IN 2016, OXO WILL DONATE UP TO $100,000 TO COOKIES FOR KIDS’ CANCER THROUGH PRODUCT PROCEEDS, BAKE SALE MATCHES AND OTHER FUNDRAISING EFFORTS
– I received the above products for participation in this campaign. 

Filed Under: Eat, Kitchen Sink, Desserts, Kitchen Gear & Gadgets, Product Reviews Tagged With: Cookies, Cookies For Kid's Cancer, Ginger, Molasses, OXO, chocolate

OXO Cookies for Kids Cancer- Katharine Hepburn Brownies

October 30, 2015 by Renee

20151020-D75_2466Cookies for Kids’ Cancer was founded by two OXO employees who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. The organization inspires others to join in the fight against pediatric cancer by raising the funds for new, improved and less toxic treatments in an effort to find a cure for pediatric cancer. Each year, bloggers and non bloggers alike bake cookies, hold bake sales and write posts to raise funds and awareness for this important cause. This year, OXO will donate a minimum of $25,000 and up to $100,000 to Cookies for Kids Cancer.  For every product you buy that bears this green sticker, OXO will donate 25 cents as part of its $100,000 pledge to Cookies for Kids’ Cancer.

Also, OXO will donate $100 for every blog post dedicated to their Cookies for Kids’ Cancer campaign during the month of October, so I baked these Katharine Hepburn Brownies for the cause. OXO generously sent me this 3 piece Brownie Set to use during my baking which includes:

–        Non-Stick Pro 9×13 Cake Pan 

–        Brownie Spatula

–        Baker’s Dusting Wand

First, I have to say, that this is one of the best baking pans I have in my collection now. It’s heavy gauge aluminized steel with a micro textured, patterned bottom surface that allows for improved airflow and even baking. I would really love to have this pan in other sizes and shapes as well.

In order to fill this 9×13 pan, I made a triple batch of these ultra gooey and chocolaty brownies.  If you need a chocolate fix, just a small sliver of a piece will satiate your sweetest tooth.   Some versions of this recipe use squares of unsweetened chocolate, but I use a good quality cocoa powder and think they turn out just as well. In addition, the original recipe calls for walnuts. I am the only one who would eat them with nuts and since that would be very bad for me, I leave them out and add chocolate chips instead. Just because you can never have too much chocolate.

Katharine Hepburn Brownies
 
Print
Ingredients
  • 3 sticks butter (340 grams)
  • 1½ cup good quality cocoa powder (177 grams)
  • 3 cups sugar (600 grams)
  • 6 eggs
  • 1 tbs vanilla
  • ¾ cup AP flour (94 grams)
  • 1 tsp salt
  • 1 cup chocolate chips
Method
  1. Pre-heat oven to 325°F. Grease and flour a 9x13 baking pan.
  2. Melt 3 sticks butter over medium heat in a heavy duty saucepan.Take off the heat and whisk in the cocoa powder mixing completely.
  3. Stir in sugar, eggs and vanilla. Beat the mixture well. It will thicken as you mix it.
  4. Stir in flour and add the teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here but I have omitted them as a personal preference.)
  5. Bake the brownies in a prepared pan for about 30 minutes. At this time, you can open the oven door and toss a cup of chocolate chips on top and continue baking for another 10 minutes.
  6. With these brownies, it is hard to tell for sure that they are baked through. They should be gooey and won't come clean on the typical toothpick test. The best way to test for doneness is to see that the edges are crisp and the top starts to crack a bit. In her own words "Don't overbake them! They should be moist, not cakey!''
3.4.3177

Incidentally, Ms. Hepburn’s townhouse in Turtle Bay on the east side of Midtown Manhattan, was down the block from where I worked at Grey Advertising and I lived just a few blocks south in Tudor City. I actually saw her in the neighborhood on more than one occasion.  Of course, I never dared to say hello, but I will continue to enjoy these brownies and say “Thanks, Kate” with every delicious bite.

 

 

The fine print: 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

Filed Under: Eat, Kitchen Sink, Desserts, Product Reviews Tagged With: Brownies, Cookies For Kid's Cancer, Katharine Hepburn, OXO, chocolate

Top 10 Things I Learned at Eat, Write, Retreat 2013 and a Giveaway!

June 4, 2013 by Renee

OXO GRATERS

Philadelphia welcomed Eat, Write, Retreat this past weekend and it may never be the same again. Over 100 food bloggers from all over the country-  oh, and Canada too- descended on Philly to learn new blogging skills from the amazing line-up of speakers, interact with brands, network and to eat. Because that’s what we do best!

I was so thrilled to meet and connect with so many terrific people. I have made some new friends and I learned quite a bit of useful information in the process.

Someone mentioned that they should change the name of the conference because there was not much Retreat- and that was true! So much information was jammed packed into the two and half days that there was literally no down time.  For the record, I am SOOO not a morning person, but there I was, up at 7 everyday, off to breakfast and ready to learn from my seat at the front of the room.

There were way more than these ten things that I learned but here’s the ones that really stood out.

TOP 10 Things I Learned at Eat, Write, Retreat

1. The incredible and generous Monica Bhide spoke first. She discussed the Sponsored Post and imparted knowledge that not only fits that topic but can be applied to all of your writing. The most poignant and probably the simplest idea- “Would you still write this post if it weren’t being sponsored?” 

Do you love a product enough to talk about it and not be paid? If so, your love and authenticity will shine through. If you don’t really feel it, your audience will know and won’t feel the enthusiasm that perhaps that product deserves- it would be better for someone else who does love it. You can and should say no to products and reviews that don’t align with your personal goals.

 

2. The sweet and talented Joy Manning presented a great panel about power networking.  I am rather shy by nature, so networking has always been one of my weak points. I think also the fact that most of us work alone, in our homes at our computers and don’t venture out too much also plays a role in the lack of good connections. She said- “Make friends on purpose.” 

Pay attention to the well connected people, who they are and who they know. Become THEIR friends. Go up to them at conferences, send them a quick email to introduce yourself, flatter them (MEAN IT!) and find some common ground that you both share. Perhaps that contact will be able to help you in the future. Of course, it’s not a one way street and NEVER treat it as such. You should also network “down”. We always remember the people who help us, and you never know where someone can end up.

 

3. Carolyn Ketchum and Sarah W. Caron gave a panel on food photography.  I tend not to do this, but I see so many others that do- and it’s a pet peeve of mine- so I am reiterating it here for you: BACK AWAY FROM THE FOOD! 

Your meatballs are beautiful, I am sure. BUT, if they fill the frame and are as big as I am, then I will feel as though I am being crushed by them.  STEP AWAY. BACK UP. No one- NO ONE wants to be all in the sauce floating around with the meatballs.

 

4. and 5.  Jesse Gardner, Carolyn Ketchum and Valerie Coffman are folks after my own heart. Geeks, Techies, Nerds, they are my kind, and I bow to them.

They actually gave me #4 and #5 -these two points are easy and often overlooked items that will only take you seconds to do.

Use the Custom Title Tag Feature in your posts.  Here you can add your KEY WORDS that relate to your article and are crucial for Search. Plus you can add your blog name.

For example: Top 10 things I learned at Eat Write Retreat Conference 2013 Philadelphia OXO Giveaway | Kitchen Conundrum

See, key words are there plus a separator and my blog’s name.  Easy!

Next,

Use ALT Text for photos and Change the file name to a real name.

(Ok, that’s really two things, but one photo issue.) By renaming your photo to a real name and adding the ALT Text, you will be able to track that photo online and it will show up in search.  Google doesn’t understand DSC 41.jpg but it does understand Potatoes.jpg, so you always want to name your photos. Plus when someone “pins” your photo to Pinterest, your Alt Text will show up as the description vs. the DSC41.jpg.

I admit that I have not always done this. I need to take the time to go back and do this. It’s a good thing to do. Which leads me to the next great tip-

 

6. Time management by Debbie Koenig was another super informative panel with way more info than I can list here. But the very best piece of advice that came from this panel was- Work in 90 minute increments. 

Break your work day into 90 minute increments where you will only work on one thing at a time. Then break for a half hour to an hour.  You accomplish more and be more effective and less likely to become distracted. Schedule your time to work on emails and social media and when you are working on something else, turn those off. Concentrate on one task at a time. When we try to do too many things, multi-tasking (and yes, we are all amazing multi-taskers!) all at once, we don’t really do any of them that well. They get done, but they are usually not our best work.

 

7. Another great tip from Monica that often rings true- If Your Heart Sinks When A Certain Client Calls for You, Dump them.  That may sound harsh, but your time and energy is better spent on projects that you love and that give you pleasure. You are not doing that client any favors if your efforts will be half hearted. And you are also doing yourself a disservice by causing stress in your life and not opening up to other opportunities that may be better for you. Learn to say NO!

 

8. Potassium will be the next big mineral. As stated by Deanna Segrave-Daly, RD who spoke about what’s in our water with Brona Cosgrave from Gerolsteiner Sparkling Mineral Water. As our sodium intake increases, we will need more potassium to offset sodium’s effects on our bodies. So get ready for more bananas and leafy greens in recipes.

 

9. Mushrooms are amazing! Mushroom farmers are the best recyclers.   Tony and Joe D’Amico from To-Jo Mushrooms gave an in-depth talk on how mushrooms are grown and how everything, from the compost, peat and spores are reused. Not one thing is wasted. After the mushrooms are harvested  the soil goes back to farmers and are used in other fields. Who knew?

 

10. Something very practical for canners- Store the Jars With The Rings Off. Marisa McClellan demonstrated how make a small batch Vanilla Strawberry Jam. It was truly delicious.

I make preserves and pickled vegetables a lot, but I never heard or thought about this. The rings should only be hand tight to hold the lid down for the water bath. Once the jar has finished the bath, it should have a good seal. Then take the ring off for storage. This way, if you have a contaminated jar, you will know much sooner than you would have if you had the ring on. The contaminant will begin to off-gas and the lid will pop. Sometimes things are so simple we miss them.

 

So there you have it! The Top 10 Things I Learned at Eat, Write, Retreat 2013. I can’t wait for 2014!

Now for the giveaway! The SWAG was awesome. Not only were there contest and raffles where you could win things, there was so much stuff to take home just from the amazing sponsors themselves. So I am sharing the love.

Swag from #EWR13

I have a set of OXO Good Grips graters that will go to one lucky Kitchen Conundrum reader. One of their newest graters,  the OXO Good Grips Coarse Grater,  is ideal for soft and semi-soft cheeses, apples, cabbage, potatoes, onions and more. The OXO Good Grips Fine Zester/Grater is perfect for zested citrus fruits, ginger and nutmeg while the OXO Good Grips Medium Grater is an essential grating tool nearly everything else!

So enter to win this awesome set and cover all your grating needs!

OXO GRATERS

 

a Rafflecopter giveaway

 

I would be remiss if I didn’t thank the wonderful and hard working organizers of this event, Casey Benedict and Robyn Webb. They worked tirelessly and put together a truly enjoyable conference with incredible speakers and terrific sponsors.

Just check out the EAT, WRITE, RETREAT site for a complete list of all the great sponsors.

Next up… Just who really makes the best cheesesteak in Philly?  Stay tuned!

 

Filed Under: Travel, Kitchen Sink, Classes, Contests Tagged With: Contest, EWR13, Eat Write Retreat, Giveaway, OXO, Philadelphia, conference

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