Battle of the Yuletide Squee: Baked Goods I vs Candy

  • Posted on: 10 December 2008
  • By: MeiLin

On the left, Sugar Cookie '08

Affectionately nicknamed 'The Devil's Bake Sale'.

On the right, Lick It Like You Mean It:

Every holiday season should be full of lewd suggestions and filthy double entendres, right? Lick it in earnest! Lick it with vigor! Peppermint candy cane with an extra jolt of sugar.

Both of these are perennial Yule releases for BPAL, though Lick It always has a different tagline. The original was Lick It, which has been followed by Lick It Again, Lick It One More Time and now Lick It Like You Mean It. I may be missing one.

Anyway, this is the first time that both wrists have struck out. The Sugar Cookie is okay, but it's too similar to other BPAL foodies and Sir doesn't care for it. And Lick It has a really unpleasant wet phase. Its initial dry phase is pleasant and really does smell like candy canes, but then it just fades into nothing. Meh to both.

Comments

Starrysky's picture

This got me thinking about last year during the holidays where I burned all my cookies I had been baking except one type of cookies. Me and baking do not get along. I know its a jump in logic from licking it, but here's the recipe for the only cookies I haven't burned yet:

Peanut Butter Blossoms
Ingredients:

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

MeiLin's picture

Most High

I need to see if they'll work with sorghum and rice flour!

Starrysky's picture

I have no clue. When I bake, I have to go by the recipe or things just end up badly. Cooking on the other hand, I can do without recipes and subsitute all I want. Good luck with figuring it out!

Katie's picture

Embodiment

I just made those, though my recipe was slightly different. Was a pain, cuz if the dough wasn't chilled you couldn't roll it, and it took about half an hour to become unrollable after being in the fridge all night. Sad

Along those lines, though, anyone know a recipe for SOFT chocolate chip cookies? I generally use the recipe on the back of the chocolate chip bag, which is good, but they're crunchy.

TheFerret's picture

Devotee

Is take em out fast. If the recipe calls for 10 - 12, take em out in 8 - 10. Also, as long as they're on the cookie sheet, they're still baking, so get em off & onto the cooling rack quick.

The other thing to consider is if you have a convection oven or not - that'll really shorten your baking time down, too.

Starrysky's picture

I have tried several chocolate chip recipes and most times they all come out crunchy.

I found a link that has an article explaining the why's of such things: http://www.sunset.com/sunset/food/article/0,20633,1590752,00.html

But there has been one chocolate chip cookie recipe that I have been meaning to try out:

INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate
chips
2 cups chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

kalinka's picture

Postulant

I always use this one, and not once have they come out crunchy. Just take them out closer to 8 minutes than 10.

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF.
2. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

When you soften the butter, get it to the point that you can press it with your finger and easily push into it--any softer and they won't turn out right. Also, I never make it with the nuts, but I thought I'd leave that part in in case you like nuts. Smile

blwinteler's picture

Supplicant

I use whatever recipe is handy (often the one on the bag), add 1/3 cup baking cocoa, and use a mixture of semi-sweet and white chips. Sometimes I also throw in butterscotch.
When I blend butter and sugar, I mix until it is fluffy, then add the eggs. I cook until the edges are firm. Can't really tell golden brown with the cocoa in them. Once the edges are firm, but the middles barely cooked, I take them out and let them sit on the cookie sheet for just a couple minutes to let the middles finish cooking. Then I cool on a rack. They come out soft and oh so yummy. I'm making some on Wednesday Blum 3

blwinteler's picture

Supplicant

Ok, I'm hooked. Just got my little package. Put on Dragon's Claw. It is lovely. I don't have the knack for descriptions that Meilin does. I do notice a difference in the imp and on my skin. I think it is even nicer on my skin, which is awesome. I have three others to try. So far, in the imps, I love them. My son likes Dragon's Claw best in the imp, which is why I tried it first. He is only 9 and has great taste Smile

Thank you Meilin!!! I had a case of the grumpies today for no good reason. I feel much better now.

MeiLin's picture

Most High

and the pkg beat me--I'm so discombobulated these days. You asked for Dragon's Eye, but what I thought was a full bottle was only a sniffie! So I sent the Dragon's Claw as a make-good. I'd be happy to refund you some $$.

blwinteler's picture

Supplicant

I LOVE Dragon's Claw. Thank you for sending it. I like it more than Dragon's Eye. I figured out how they both smell to me. It is like Psychic Eye bookstores. Dragon's Claw especially. It is an earthy, incense like scent that is both soothing and invigorating. Dragon's Eye is similar, but a bit more . . . floral . . . I guess. It is sweeter. Like being at Psychic Eye with someone wearing perfume.
As for being discombobulated (one of my favorite words, btw), I totally understand. It is a miracle I remember my name lately.
I was actually thinking, just a few minutes ago, that I would have loved to have this scent for the holiday party last night. Then I remembered that today is Sunday, and if I had checked the mail I would've had it. But it was better to get today. As I said, it perked me up a bit Smile

blwinteler's picture

Supplicant

It says access denied when I try to edit my last post. Just wanted to include that I put Dragon's Eye on my other wrist. It is also quite nice, better on me than in the imp, but I like Dragon's Claw more. Since I wrote about Dragon's Claw, it has faded quite a bit, but in a good way. So far, neither is making me sneeze. That is great. Tomorrow, I will try the other two.

MeiLin's picture

Most High

I'm so glad it worked out! What you're smelling in common in both of them, the stuff that gives all the Ars Draconis scents their reddish pigment, is dragon's blood resin. I love the smell of it, but it doesn't work with my chemistry.

blwinteler's picture

Supplicant

It works beautifully on me. I've said before I avoid perfume because it makes me sneezy. It also usually doesn't suit me. It is so nice to find something that works for me.

MeiLin's picture

Most High

I suggest you go for the Ars Draconis section and get some imps. They're all imp-able.

blwinteler's picture

Supplicant

I may just have to do that. Perhaps I can stuff my own stocking with some . . . If I ever get my stocking finished. Just have a bit of the foot left, but motivation escapes me lately. Too exhausted. Even slept 'til noon today.

ETA: I just took a look, and I know now what is in Dragon's Claw that I am loving. It is the sandalwood. And now I see that Dragon's Eye is indeed more flowery.
I think I want Dragon's Heart and Dragon's Hide. I just love the smell of leather. I just need to finish my Christmas shopping for other people first Biggrin

Starrysky's picture

I'll have to try butterscotch. My husband will make a face though. He hates devaiting from the norm. But he'll probably love them afterward.

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