Stroopwafels

My husbands family is Dutch, so when my son decided which language to take in high school, he chose Dutch. As part of his learning Dutch he had to make a food that was also Dutch. So of course my son doesn't pick something to make that I have all the ingredients/materials to make in the house. He picks something that I have to buy an iron to make. So we purchased a pizzelle iron to make our stroopwafels. The first batch was meh. The other batches have proceeded to get better and now I think we are near perfection! (At least according to our tastes)

So here they are

They are a delicious crisp cookie filled with a honey caramel. You can place them on your warm coffee or tea and it warms the caramel and makes them gooey and delicious! You can make them in a waffle cone iron or a pizzelle iron like we did.

Stroopwafels
dough
4 1/2 cups all purpose flour
2 tsp active dry yeast
1 tsp ground cinnamon
3/4 c sugar
1 stick unsalted butter
1/2 c warm water (slightly above body temp)
2 large eggs
dash of salt

In a mixer bowl; add flour, yeast, cinnamon, & sugar, cut in flour with your hands until it resembles small pellets. Place mixer bowl on mixer and on low slowly pour in the warm water and allow the dough to start coming together. Add eggs one at a time. Add in the dash of salt and knead dough until it's a firm and cohesive dough.

Cover with a damp towel or cling wrap and rest for 30 minutes.

caramel
1 stick of butter
1/2 c brown sugar
1/2 c sugar
1 tsp cinnamon
2 T Karo syrup (I used light)
1 T honey
1 T maple syrup
1 T vanilla

Melt butter and sugar stirring slowly over low heat. Add cinnamon, honey and syrups and continue to stir until the caramel comes together and slowly bubbles. Keep stirring because at this stage it's easy to burn. Keep stirring until sugar is all dissolved and caramel is creamy. It will be HOT! Keep caramel warm.

Divide the dough into 40 equal pieces. Roll them into small marbles and cover with a damp cloth so they don't dry out while baking other pieces.

Heat your pizzelle iron or waffle cone machine according to instructions. Place dough ball in the iron, press down and bake each cookie/waffle for approximately 40 seconds. Check to see if browned and puffed up a little. Remove from machine and place it on a flat surface.

*Working quickly while the cookie is hot and pliable (when it cools it will break on you.)

Place your hand on top of the cookie and slice it horizontally in two with a sharp non-serrated knife. (I had to use a towel/clean pot holder because it was too hot.) Because of the yeast it puffs up a bit to make a spot to cut.

Immediately smear a bit of caramel on top of the bottom cookie. Replace the top and gently push down so the caramel spreads. Let cool on a rack. Then do the next dough ball.*

NOTE: * This is the traditional way to do it. But this is not how I did i;. my pizzelle iron has 3 cookie spots. I cooked 2 at a time [3 I couldn't quite do quick enough] set on 3.5. After 40 seconds I took them out and using a towel to protect my hand I cut them horizontally. I then set them aside (I pressed them gently to encourage them to stay flat. After I cooked all of my cookies. I then made my caramel. When my caramel was hot I reopened my cookies and spread the caramel on the bottom cookie half, then smooshed them together. They held up just as well as the traditional way, but was easier for me to do by myself.

Super Mario Cookies

I'm not very good at baking. Never have been, way too much measuring for me to enjoy myself. I'd rather be decorating them! I did however make a few cookies to try to make the boys happy. They love cookies and they love all things Mario Bros, so brick and coin cookies seemed to be the way to go!

Here are the coin and brick 2D style

And here is a 3D brick. They turned out fun and tasted great!

I purchased the cookie cutters (and some other really fun ones) at http://www.etsy.com/shop/WarpZone 

Summer Activities

Well, summer has most definitely begun for us. We've already had our big camping week (since we couldn't find another week available all summer.) The big spawn got to bring some buddies along, as sort of an 8th grade graduation celebration.

Now summer school has begun with babysitting classes and my big spawn attending driver's ed classes (gulp!)
We always try to have some sort of family project through the summer too. Kind of a "keep your mind working" class of sorts. It's really hard to think of great activities for teen/pre-teen boys to do that they'll enjoy during summer and learn something. Well, some years are far more productive than other years, but I have a good feeling about this year. We're having a cooking class/cookbook writing class. The boys are really taking the lead on this which I think is awesome! They've come up with a bunch of recipes that we enjoy as a family and that are requested frequently. Then they are making the recipes, testing them, measuring carefully, writing out the recipe, typing it up, photographing the finished product and when summer is over we'll publish it as a cookbook.

We did our first submission today. Magic 7 layer bars. I honestly don't know where this recipe originated, we've made it forever and I know tons of others who do too. I would venture to guess it was on the back of some packaging. Anyway, here's what they wrote so far. They will be adding family anecdotes and such to it too later

Magic 7 layer bars
4oz. of butter (that's a stick)
1 1/2 cups graham cracker crumbs
6 oz. of chocolate chips
6 oz of butter scotch chips
1 1/3 cups coconut
1 can of sweet and condensed milk
1 cup chopped pecans (optional, but Mom says we should to give it an ounce of nutrition)
Preheat oven to 350 degrees F.
Melt butter in a 9X13" pan. Sprinkle graham cracker crumbles over butter, mix well, pat it in to the pan with fork. Do this really hard so you get a nice crust. Top crumble crust with chocolate chips, butterscotch chips, and nuts. Then sprinkle coconut on top. Drizzle the sweet and condensed milk over the whole thing. Bake 25-30 min until browned a little on edges. Cool then cut into squares. Prep time: 5-10 min. Cook time 25-30 min.

I just copy and pasted what they typed. I'm not sure if I should leave in typos and spelling errors, or have them fix it. They're cute, but it is supposed to be teaching them something.

Pictures

Some pictures from the last few months in no particular order.


Lore working his abs on the beach on Amelia Island FL


Amelia Island Florida. Levi and Liam looking for shells and Shark's teeth

The boys' favorite "Cookie" Peppermint Kisses. Recipe here

Advent calendar. Inspired by this post on Allsorts we fill it with activities. We did really great this year. We accomplished all of our tasks but one. We didn't get to gaze at the stars the night we wanted to because of clouds.

Chubby Hubby Bars (Inspired by Ben and Jerry's Ice Cream Flavor which is my hubby's favorite.) Recipe here

For Thanksgiving this year, we made a Thankful Tree. And we added to it all of November.

Veterans day skydiver at the school!

Making fresh pasta with my boys was way too much fun! This is Liam and his gloppy mess.

Here's Levi's mess before he got a nice ball going.

Sugar cookies are always fun.

My niece Clover's doll in progress. She has super curly blond hair and bright blue eyes, just like Clover does!

Ginger Molasses Cookies

I found out today that I had to make 3 dozen cookies for 4H. I wasn't sure what to do, I didn't have much time. I picked the cookie that has never failed me and the kids and hubby love. I've been making these cookies for years and always get compliments and requests for the recipe. I give them the recipe, and people say they never taste as good as mine. Well, there is a secret, and I'm going to share it with all of you today.


Ginger Molasses Cookies
Ingredients

1 1/2 stick unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
2 teaspoon vanilla extract
1/3 cup un-sulphured molasses

1 1/4 cups all-purpose flour

1 cup whole wheat flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon ground cloves

1/8 teaspoon ground black pepper

Preheat oven to 375F.
Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
Add egg, vanilla, & molasses and beat.
In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
Combine wet ingredient mix with dry ingredient mix until well combined.
Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.

Ok, so that's the recipe. It's good if you follow those directions, now here's the key to making them great.
You MUST use freshly ground cloves! I have a small mortar and pestle, but you could use a bowl and the back or a spoon or a spice grinder. It makes an enormous difference!

Yep, that's it, I know it sounds silly, and it really isn't a big deal, but it is a huge difference trust me. I hope you enjoy, if you make them let me know if you like them.