Yesterday Jen and I spent much of the day baking to fill holiday baskets for their neighbors, and of course for Justin and the rest of us.
We had so much fun together. It has been a while since we have done a baking marathon together.
Here Jen is scooping out chocolate chip cookies.
We do work well together in the kitchen.
High altitude cookies are flat! At first I was worried and then John told us that is how they always look here in Truckee. We baked the chocolate chip, peanut blossoms, gingersnaps, oatmeal, sandwich coolies, and gingerbread.
Jen and I with some of our goodies.
The day before we had FoodTV on and caught an episode of Down Home with The Neely's. They were making edible ornaments and both Jen and I liked these stained glass looking ornaments that you make with hard candy. They didn't give full instructions, like baking temperature and time. Jen saw on Facebook that her friend Julia has made them so she asked her exactly what she did.
We followed what she did but we did change a few things. We lined our baking sheet with waxed paper and then we heavily (I mean heavily) sprayed it with non-stick cooking spray. Set metal cookie cutters on the sprayed waxed paper. Jen's cookie cutters bend a little which we found is a must to help get them out after baking. Spray the cookie heavily with non-stick cooking spray. Then fill the cookie cutters with hard candy. We used original flavor/colors Jolly Ranchers. Place in a 350 degree F preheated oven. Watch closely. You want the candy to melt, but not boil. It will take between 7 and 10 minutes. Let cool. We actually paced them out in the snow for 5 minutes and they were perfect to release from the cookie cutter molds. John heated the end of a small pair of scissors and made the holes at the tops to put ribbon to hang on the tree. The heat melted through the hard candy with ease. They really are pretty on the tree and family and friends can eat them!
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