Posts filed under ‘Operation baking GALS’

A-Ten-Hut! Recruiting some Baking Gals! You interested?

Helloooo out there? *echo echo*

I know. I know. Lately I’ve been quite the slacker on my little food blog. It seems like my blog’s been a placeholder for Tuesday with Dorie recipes and inconsistent Bunday Monday posts. Blame new my job, lack of time, Hubs losing his socks/belt/hat/wallet and asking me to drop everything to help him find “it”, summer writer’s block, whatever… but I’m back to talk to you (my readers) about something important.

So listen up!

<— Remember this logo? Let me refresh your memory.

The idea for Operation Baking GALS (Give A Little Support) has grown since my first participation almost a year ago (Wow! Time flies!) when Steph of Steph Chows was team leader for her cousin Eric. I was so inspired by what Steph’s team did that I also sent my husband’s friend (also serving in Iraq at the time) a care package too. He emailed later to tell me “… there’s nothing like getting a little piece of home to remind you why you’re here.” I’ll never forget his words. I regret to say it’s been a while since I participated though but I’m backkkkkkk…

Operation Baking Gals is up to Round 10 now and since my fabulous friend April of Wine Lover’s Cooking Diary is team leader this time around, I knew I wanted to support her and her brother, who is currently serving in Iraq with the Indiana National Guard.


(Her brother is 3rd from the left… and he’s single ladies! *cat calls*)

If you would like to join April’s team (and for more info), please email her:

mrsabybabyATgmailDOTcom

(If you email her, tell her Clara sent ya. I get friend brownie points!)

Deadline: June 28th July 11th

Baked goods need to be sent out between July 1-11th

I’m sure she’d love to have you! (Me too!)

PS. Any suggestions for favorite cookie recipes? Right now I’m thinking Dorie Greenspan’s World Peace Cookies. Mmmm…

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June 25, 2009 at 8:38 pm 5 comments

Operation Baking GALS: Raspberry Lemon Thumbprint Cookies

If you spend any time trolling the foodie blogosphere (like me), you know what the logo to the left is. Operation Baking GALS (an acronym for Give A Little Support) was started by a Doughmesstic Don’t you just love her blog name? blogger named Susan.

How it all started: Originally I got an email from Susan during the first round of Operation Baking GALS about her cousin fighting in Iraq. You can read the whole email here.

Unfortunately I wasn’t able to participate in round one but I always kept it in the back of my mind. I knew I would participate given the chance again. That chance came in the form of Steph from Steph Chows. Steph is one of the hosts for round 2 of Operation Baking GALS. When I read via her blog about forming a GALS team, I knew I’d be enlisting. (A little army humor for ya! HAHA)

Whether you are for or against the war its hard not to know someone who isn’t involved in the war. T’s bff from high school is stationed near Fallujah right now. He has a wife and a 8 year old son, named Zack. Being a newlywed (well its been 13 months but close enough) I can’t imagine being away from my husband, much less my child (Just FYI, if my MIL is reading this, No I am not pregnant). So I decided to take this opportunity to send him some cookies too. You all know how much I love 2fors!

I plan to ship the cookies with a California related (probably disneyland or beach scene) postcard. Isn’t that a cute idea? Who doesn’t like getting postcards? I know I do!

If you would like to be a baking GAL, email —> bakingGALS [at] gmail [dot] com


(Recipe from Emeril Lagasse, foodnetwork.com | photos from me!)

Makes about 4 dozen cookies

INGREDIENTS

1/2 cup raspberry jam or jelly (I used raspberry preserves)
1 tablespoon Chambord or kirsch (I used chambord)
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

In a small bowl, combine the jam and Chambord. Stir to combine.

In a medium bowl, combine the flour, baking powder, and salt and whisk to blend. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.


Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.


[NOTES: I weigh each ball of dough on my kitchen scale at about 0.5 oz. I also lightly floured the back of my teaspoon so that the cookie dough didnt stick to it. It worked great!]

Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.

ENJOY! :)

Husband rating: A+
He still claims he’s on a diet but he ate more than 1 cookie! Muhahaha. I am such a saboteur huh?

Wifey rating: A+
Ohmygod. These cookies are so freaking good! I won’t tell you how many I ate. Imagine the possibilities. You could use any berry preserves/jam/jelly and even switch up the lemon for a lime. YUM! Definitely will make again!

August 24, 2008 at 1:44 pm 9 comments


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