Saving the World from Unhappiness One Cookie at a Time

This week was filled with more ups and downs than the wildest roller coaster ride. On a drive to Tampa, with a journal on the console between the seats, I crafted my first article for submission to EZine. Unfortunately most of my finest epiphanies occur while driving...hence the strategic placement of the journal, and yes, I am fully aware of the stupidity of multitasking while driving. But I was compelled to share my feelings with the world. Here they are, a little rough around the edges, but from the heart.

These challenging economic times tend to bring out the worst and the best in people. I chose to focus on how I can bring out the best in myself and others. After a deluge of daily rants from the media, business associates and friends, I had to do something to change my focus. I turned to my source of comfort...baking cookies, and adopted the mission statement - "I want to save the world from unhappiness one cookie at a time."

I channeled my unhappiness (and believe me I had an unlimited supply) into creating a cookie blog -http://heartsongcookies.blogspot.com/ and feverishly baking. I tried new recipes. I experimented, but mostly I shared.

Lo and behold, conversations turned from the economy to favorite cookie recipes and memories. Adults became kids again. Frowns turned to smiles. Many hugs were given out with each bag of cookies. One friend even shared a dream she had about the cookies I brought to her office.

For at least a moment, the economy was forgotten, diets were forsaken, and life was good.

If only I could capture all those hugs and happy moments in a package with a big bow on top to give as a gift to our society right now. If only...

What I can do, is encourage all of you to channel your energy toward pursuing your passion...whatever it is. From vintage cars to motorcycles, wine to beers of the world, bowling to wake boarding, salt and pepper shaker collecting to painting. Whatever you have a passion for, absorb yourself in it and share with others.

The positive energy you generate will be enough to overtake all the naysayers in this crazy world of ours and for at least a moment, life will be good...with a hug, a smile and a big bow on top.

Many hugs,

Kathy

An Allergen-Free Cookie Adventure

This weekend's cookie adventure took me to Liberty Bakery in search of a tasty cookie for my gluten intolerant friend, Victoria. The bakery was recently featured in an article in the Orlando Sentinel as one of ten inductees into the Culinary Hall of Fame for 2009.


Liberty Bakery was founded in 2007 by Sheila Sollie and Laura Costanzo, each a mother of an autistic child with food allergies and advocates of treatment with dietary intervention. The bakery features a variety of fresh baked cookies, breads, cupcakes and brownies free of gluten, wheat, casein, corn, soy and nuts.


Judging by the reaction of a customer I encountered when I visited their store, Liberty is definitely filling a need in the Central Florida area. The customer clutched the bread that Sheila handed her like it was her most prized possession and kept muttering "Bread, I can't believe I get to have BREAD"!


Although I do not have any food allergies myself, I opted to try a couple of cookies in honor of my friend, Victoria. Sheila recommended the chocolate chip minis and the gingerbread cookies. Both were tasty. I can just imagine how comforting the treats must be if you have been deprived due to dietary restrictions. Check out their web site to try some for yourself - libertybakeryonline.com


Many hugs,


Kathy

Friend's Favorite...Gooey Butter Cookies

Within minutes of telling my friend Chris in St. Louis about my cookie blog, I received a special gift. He e-mailed the recipe for his favorite...Gooey Butter Cookies. After trying out the recipe last night, I see why he loves them. The base of the cookie is a cake mix. It bakes up almost lighter than air into a heavenly, comforting treat.

Chris, thanks for sharing!

Gooey Butter Cookies

1/2 cup (1 stick) butter, softened
1/4 tsp. vanilla
1 egg
1 (8 oz.) package cream cheese
1 box butter recipe yellow cake mix (I like Duncan Hines the best)
nonstick cooking spray
powdered sugar for rolling

Preheat oven to 350 F. Beat butter, vanilla, egg and cream cheese until light and fluffy.
Mix in dry cake mix. Cover and chill dough for at least 30 minutes. Lightly coat cookie sheet with cooking spray. Drop dough by teaspoonfuls into bowl of powdered sugar; roll into balls and place on prepared cookie sheet. Bake for 12 minutes or until golden brown.

Tip: Chris recommends using a dark cookie sheet for best results. I used my insulated cookie sheets lined with parchment paper instead of spraying with cooking spray and the cookies turned out great. I did bake for a couple minutes longer than suggested to achieve the golden brown color.

Many hugs,

Kathy

Disastrous Visit from the Cookie Monster

Not all cookie adventures are fun. Last night is a prime example. I tried a new recipe from my favorite Martha Stewart's Cookies cookbook with disastrous results.

The recipe was for Pistachio Lemon Cookies. My friend Ali mentioned she likes lemon cookies and I intended to surprise her with some for our lunch meeting today. I was the one in for the surprise. I followed the recipe exactly; molding the resulting "dough"...um, "gravel" into unappetizing blobs and placing on the cookies sheets. "Surely these will bake into the beautiful cookies featured in Martha's book", I thought as I put them into the oven.

When the timer went off, I anxiously opened the oven door only to find...melted unappetizing gravel blobs. Oh well, I guess all winning streaks have to come to an end sometime. Tonight I am going to attempt to start a new streak.

Tip: Do NOT try the Pistachio Lemon Cookies from Martha Stewart's Cookies cookbook!

Many hugs (I need them after last night),

Kathy

Valentine's Day Sugar Cookies

Last night I was too tired to post the recipe for for the Valentine's Day sugar cookies. It is an easy recipe I discovered on the Food Network web site. I ice it with a simple glaze and decorate with festive sugar sprinkles. Enjoy!

Sugar Cookies

3 cups unbleached all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar for rolling out dough

1. Sift together flour, baking powder and salt: set aside.

2. Place butter and sugar in large bowl of electric mixer and beat until light in color.

3. Add egg and milk and beat to combine.

4. Put mixer on low speed, gradually add flour mixture and beat until mixture pulls away from the side of the bowl

5. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

6. Preheat oven to 375 F.

7. Sprinkle rolling surface with powdered sugar. Remove 1 wrapped pack of dough from the fridge at a time. Sprinkle rolling pin with powdered sugar and roll out dough to 1/4 inch thick.

8. Cut into desired shape and place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges. Rotate the cookie sheet halfway through the baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

Cookie Glaze

2 cups sifted powder sugar
5 1/2 tablespoons milk and 2 tsp. butter heated together
1 tsp. lemon extract
2-3 tablespoons extra hot milk

With a wooden spoon beat sugar with hot milk and butter mixture. Put extra milk on to heat...just in case you need the thin the glaze. Beat in extract. If necessary, add additional hot milk until creamy and spreadable. Work quickly and frost immediately. If frosting begins to harden, beat in another drop of hot milk. Frost thinly and if desired decorate with sprinkles while still wet. Let dry before stacking.

Happy Valentine's Day!

Many hugs,

Kathy

The Not a Cookie Banana Cake with Fudge Frosting

Today I took leftover Banana Cake to my friend Jen and the gang at SeaWorld. They requested the recipe, so here it is guys. The cake recipe came from my sister-in-law, Kevina. The fudge frosting is the one I use on my favorite yellow butter cake. It is so not a cookie, but great none the less. Enjoy!

Banana Cake

1 1/2 cups mashed, ripe bananas
2 tsp. lemon juice
3 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup (1 1/2 sticks) butter, softened
2 1/8 cups granulated sugar
3 large eggs
2 tsp. vanilla
1 1/2 cups buttermilk

1. Preheat oven to 275 F. (Yes, 275 F.).
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with lemon juice and set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream the butter and sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp. vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. I had to bake the cake for 1 hour and 15 minutes. Be prepared that it will probably take longer than an hour.
10. Remove from the oven and place the cake directly into the freezer for 45 minutes. Believe it or not, this makes the cake moist.
11. Frost with fudge frosting (recipe below) and sprinkle with chopped walnuts or pecans. This cake is best stored in the fridge.

Quick Fudge Frosting

12 ounces semisweet chocolate morsels (2 cups)
1/4 cup butter
3 cups confectioners' sugar
1/2 cup milk

In a double boiler, over hot, not boiling water, melt the chocolate with the butter. Stir in the sugar and milk; remove from heat. With a wooden spoon, beat until smooth. This recipe will frost a two layer cake or 2 dozen cupcakes. You will have some left over when you frost the top of the banana cake...darn, you may have to eat big spoonfuls of fudge.


Many hugs,

Kathy