By Debbie Gregory.

We hope these tips are helpful to you and your cookies turn out delicious.  Let us know and send your best cookie recipes to info@vamboa.org

·       Select the Right Cookie

Are your cookies being mailed? Are they for a cookie swap? No nut allergies, right? Do they need to impress the kids or an office? If you’re mailing the batch, skip fragile options such as lacy Florentines or anything frosted and don’t forget the bubble wrap! If they’re bound for the classroom, be aware of any food allergies and opt for colorful options, like linzer cookies or good ol’ fashioned sugar cookies dusted with sprinkles — or even edible glitter! If trading at a cookie swap, stick to a recipe that is easily doubled  or tripled packed for ease.

·        Know Your Audience

If making a batch for the office or a hostess present, stick with a classic that are easily identified, packed and consumed.  You might consider sugar cookies decorated with a holiday motif. If hosting a holiday party, now’s the time to go all-out. Decorate with frosting or dragees,or make a batch of delicate tuiles.

·        Use the Right Measuring Tools

Dry ingredients, such as flour or sugar, should be measured using a dry measuring cup and leveled off for an accurate measurement; with the exception of brown sugar, do not pack in ingredients unless specified. Liquid measurements, such as maple syrup or milk, should be measured using a liquid measuring cup, typically glass and with a spout. Let the liquid settle in the cup after pouring to ensure that it hits the right mark.

·        Check Expiration Dates on Baking Powder and Baking Soda

If they’ve expired, you run the risk of cookies that won’t rise. Test the baking powder by mixing a small spoonful with hot water and it should bubble up if it’s still effective. Test baking soda by mixing some with vinegar or lemon juice on a small spoonful will make it bubble up if still effective.

·        Use an Oven Thermometer

Baking at too high or low a temperature can result in a scorched cookie bottom or a too-browned cookie top.  I often bake at a lower temperature especially with chocolate chip cookies as ovens vary and they seem to be softer and tastier too.

·        Use Parchment Paper or a Silicone Baking Mat to Line the Cookie Sheet

The color or coating on a cookie sheet can affect the color of the cookie bottoms. Lining the cookie sheet not only simplifies removing the cookie, but it helps with even, consistent browning on the bottom of the cookies.

·        Use a Cool Baking Sheet

I recommend that you give baking sheets time to cool off in between batches to prevent cookie dough from melting upon contact, before its time in the oven.

·        Use a Cool Baking Sheet

I recommend that you give baking sheets time to cool off in between batches to prevent cookie dough from melting upon contact, before its time in the oven.

By Debbie Gregory.

My last blog article addressed sharing experiences of joy during the holidays with our friends and family.    Food is a joy and much more than survival.  We make friends with food, court lovers and count our blessings.   Sharing food has always been part of the human story.   During the holidays, each of us has special dishes and desserts that we enjoy.     

To move things to a lighter note, our blog will share your favorite recipes and I will kick it off with one of my own in the next article.   I encourage you to send us your favorite recipes with the ingredients and instructions and we will share it on the VAMBOA blog with everyone and attribute this joy from you.  If you have a photo, please send it too.     

I’m thinking that we will make this a contest of sorts and you can vote on VAMBOA’s Twitter  – www.twitter.com/vamboa and Facebook – www.facebook.com/vamboa for your favorites and we will award the winner a gift card and acknowledgement at the end of January. 

Please email your recipes to info@vamboa.org and tell us a little about you and your holiday culinary joys.  

Stay tuned for my forthcoming recipe to share.   A little about me and food.    I am not a baker so if you are looking for cookies, pies or other desserts, someone else will need to contribute them to our blog.     

The recipe that I am going to share is a compromise for me as 90 percent of the time, I only do fresh foods with nothing processed, frozen or canned.  I eat meat rarely.   I do enjoy fish, chicken and fresh ground turkey as well as lots of sashimi and ahi including different kinds of ceviche. 

 I’m known as the “Salad Queen” and spend hours shopping, washing, chopping to make amazing salads.   I also enjoy making healthy soups, chili and spaghetti but later today I am going to share a recipe that my family loves during the holidays that is not too healthy but so delicious.   We all need to indulge once in a while.   

Our family has changed some holiday traditions.   Instead of because a huge traditional dinner, we do this amazing breakfast casserole and breakfast often extends into the afternoon.   We don’t rush and linger over crazy Christmas stocking gifts, playing games, watching sports and movies and even go to the movies (it is a great day to go to the movies without tons of people).  Sometimes we will do a sports game or go for a hike together.  The point is we eat like queens and kings early and then lightly the rest of the day and it makes for a different type of holiday that focuses more on spending quality time with each other.   It also is much more enjoyable and lower stress as you prepare my breakfast casserole the night before and then just put it in the oven.     

Stay tuned on the VAMBOA Blog for Debbie’s Amazing Breakfast Casserole….. 

Debbie Gregory 

CEO, VAMBOA