DreamHost max coupon

Sunday, December 16, 2012

#12DaysofCookies Recap

Today is the cookie swap, and we couldn't be more excited! For the past 12 days, we've been sharing recipes from around the blogosphere to help inspire culinary creativity. In case you missed a recipe, here's a recap:

Happy Holidays!

Saturday, December 15, 2012

#12DaysofCookies: Saffron Cardamom Macaroons

Our second annual Cookie Swap for a Cause is tomorrow! Woot! For those who love exotic spices like saffron and cardamom, Shannon Grande at Tri to Cook, shares this recipe for spiced macaroons. Yum!

Saffron Cardamom Macaroons

adapted from Serious Eats
Yield: ~ 3 dozen

3c unsweetened coconut
1 can fat free sweetened condensed milk
1 1/2t ground cardamom
scant 1t saffron threads
1/4t salt
2 large egg whites


  1. Preheat oven to 350. 
  2. In a large bowl, combine coconut, sweetened condensed milk, salt and spices, rubbing the saffron threads between your fingers as you add it to the bowl. 
  3. Add room temperature egg whites and a pinch of cream of tarter to a bowl (or stand mixer) and whip to soft peaks.  Gently fold egg whites into coconut mixture.
  4. Using a spoon or tablespoon-sized cookie scoop, form balls and place 1" apart on a parchment-lined cookie sheet.  Bake for 14-16 minutes, until slightly brown on the edges.  Remove from the oven and allow to cool completely.

Recipe adapted by Shannon Grande. Originally published on and used courtesy of Tri to Cook

Friday, December 14, 2012

Cookie Monster says: Swap it Maybe!

Untitled Document Our 2nd Annual Cookie Swap for a Cause is just 2 days away!
If you need additional motivation to come out and support Cookies for Kids' Cancer with us, here's a little convincing from Cookie Monster:

Original gifs via mariotheking on tumblr. Watch the Cookie Monster "Share it Maybe" on YouTube.

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it!

#12DaysofCookies: Zucchini and Cream Cheese Cookie Sandwich

It's almost time for our second annual Cookie Swap for a Cause! We're huge fans of Eat Boutique (in fact, all three of us hit the Eat Boutique Holiday Market last weekend for some holiday goodies), so today we're sharing another cookie recipe from the local market and online magazine. This one pairs zucchini with cream cheese, but since it's past zucchini season, consider swapping the zucchini for pumpkin or squash.

Zucchini and Cream Cheese Cookie Sandwich

Ingredients:1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini (or carrots)
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar
Add raisins, if you like

  1. Preheat oven to 350 degrees. Sift together flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt in a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
  2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts (and raisins if you choose). Refrigerate until firm, about 1 hour.
  3. Drop dough in roughly 2 TBSP sized scoops onto baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
  4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
Recipe by Lauren Keiper. Used courtesy of Eat Boutique. 

Thursday, December 13, 2012

#12DaysofCookies: Spicy Hot Chocolate Macarons

Our second annual Cookie Swap for a Cause is mere days away, and we're getting pumped! Today, Denise Woodward from Chez Us shares a festive holiday recipe for spicy hot chocolate macrons. Enjoy!

Spicy Hot Chocolate Macarons

Chocolate Macarons
Macaron Shell
8 ounces whole raw almonds
8 ounces whole hazelnuts
1 cup powdered sugar
100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
1/4 teaspoon chipotle chili powder
125 grams mixed nut flour, I used half hazelnuts and half almonds
15 grams scharffen berger (or really good) cocoa powder
pinch of salt

  1. Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.
  2. You will need to pulse the food processor and run it, then pulse and then run.
  3. *I did toast my nuts beforehand and let cool completely before grinding. But not necessary.
  4. Separate the egg whites and let them sit at room temperature for 24 hours before starting to make the macarons.
  5. Preheat oven to 300.
  6. Whip the egg whites and creme of tarter until they are foamy.
  7. Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.
  8. Sift the powdered sugar, salt, nut flour, chipotle chili powder, and cocoa powder into a bowl.
  9. Add to the meringue and fold until a shiny mass comes together. Fit a pastry bag with a number 806 tip.
  10. Pipe the macarons onto parchment paper.
  11. Let the macarons dry at room temperature for 30 minutes (Aran suggests 20, I lost track of time). Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.
  12. Cool.
  13. Remove from parchment and fill with your favorite filling.
  14. Click over to Chez Us for the rest of this multi-part recipe.
Recipe and photo originally published on and used courtesy of Denise Woodward at Chez Us.

Wednesday, December 12, 2012

#12DaysofCookies: Healthy Cookie

Our second annual Cookie Swap for a Cause is almost here! This time of year has plenty of sugar and fat-laden sweets, so for those who want a healthier option, Jen Dorman from Consume The Good and Boston Bachelorette shares this simple recipe for a healthier cookie using oats, banana, and sweet potato.

Healthy Cookies


1 sweet potato
1 banana (ripe)
Oats (can be quick or traditional)

  1. Bake the sweet potato until soft. 
  2. Scoop out the innards. 
  3. Mix with mashed up banana. 
  4. Add oats to thicken. 
  5. When the right consistency (thick) is reached, firm balls and bake on a Pam sprayed cookie sheet, after you sprinkle with cinnamon. Enjoy!
Originally published on and used courtesy of Consume The Good

Tuesday, December 11, 2012

#12DaysofCookies: Best Chocolate Chip Cookies

Less than a week until our second annual Cookie Swap for a Cause! Can you feel the excitement? Today, we're revisiting a classic. Debbie Koenig, author of Parents Need to Eat Too, created the ultimate chocolate chip cookie recipe. This one is perfect for busy parents or last-minute bakers, because the dough can be frozen and baked in small batches.

The Best Homemade Chocolate Chip Cookie Recipe Ever

Yield: about 2 dozen


1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup tightly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
6 to 7 ounces bittersweet chocolate chunks (one generous cup; it’s fine to just use half a 12-oz bag)

Click over to Debbie's website for directions and more details

Monday, December 10, 2012

#12DaysofCookies: Maple Toffee Oatmeal Cookies with Bacon

It's almost time for our second annual Cookie Swap for a Cause! Bacon is a real crowd-pleaser at holiday parties, but I hadn't thought to include it in a cookie until I saw this recipe from Shannon Grande at Tri to Cook. Enjoy!

Maple Toffee Oatmeal Cookies with Bacon

Adapted from Baking Bites
Yield: 24


1c white whole wheat flour (or WW pastry or AP flour)
1/2t cinnamon
1/2t baking soda
1/2t baking powder
1/4t salt
1 stick butter (I use Smart Balance 50/50 Omega sticks)
1/3c brown sugar (not packed)
1/3c maple syrup
1 egg
1c old-fashioned rolled oats
1/2c toffee bits
1/2c diced brown-sugar bacon (~5 slices, depending on the variety)

  1. Preheat oven to 375.
  2. Line baking sheet with foil (for easy clean up) and place a cooling rack on top of the foil. Place 5-6 strips of bacon on the rack. Sprinkle with 1-2T brown sugar and bake until bacon is crispy. Cool, then dice. You'll want ~1/2c for the cookies.
  3. In a small bowl, stir together first 5 ingredients (flour through salt).
  4. Cream together butter and sugar. When light and fluffy, add maple syrup and egg, then continue beating until well combined. With the mixer on low, slowly add in the flour mixture. Then add in oats, toffee and bacon and mix well.
  5. Line a cookie sheet with parchment paper. Scoop cookies onto cookie sheet a few inches apart. Bake 8-12min, depending on the size (1T size cookies will take ~10min, larger cookies will take longer. Cool on a wire rack.
Recipe adapted by Shannon Grande. Originally published on and used courtesy of Tri to Cook

Sunday, December 9, 2012

#12DaysofCookies: Peppermint & Chocolate Crinkle Cookies

Our second annual Cookie Swap for a Cause is just one week away! Still not sure what to bake? We've got you covered. As we count down to the big day, we're sharing recipes from fellow food bloggers to help you get inspired.

Today, Shelby Larsson, the Boston blogger behind Lady Gouda, shows us how to make peppermint and chocolate crinkle cookies. The cookie dough needs to chill for several hours, so it's not the kind of cookie you can whip up at the last minute, but it looks the kind of indulgent treat that's worth the extra time.

Peppermint and Chocolate Crinkle Cookies

Adapted from a similar recipe on The Little Brown Pen


1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
½ teaspoon peppermint extract (optional)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
3-4 candy canes, crushed into oblivion until powder-like

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. 
  2. Beat in eggs one at a time, then stir in the vanilla, and peppermint extract (if using). 
  3. In a separate, small bowl, combine the flour, baking powder, and salt. 
  4. Pour half of the flour mixture into the bowl with the cocoa mixture. 
  5. Using a wooden spoon, stir until the flour is incorporated. 
  6. Add the rest of the flour to the cocoa mixture, mix until completely combined. 
  7. Cover dough, and chill for at least 4 hours.
  8. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. 
  9. Put 3-4 large candy canes in a plastic bag, seal, and crush using a rolling pin or another heavy object. Crush the candy canes until they are nearly a fine powder (if there are a few chunks of candy cane left, that’s fine!). Add the crushed candy canes to the confectioner's sugar, mix together well.
  10. Roll dough into one-inch balls. 
  11. Coat each ball in confectioners' sugar and candy cane mixture before placing onto prepared cookie sheets.
  12. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Originally published on and used courtesy of Lady Gouda

Saturday, December 8, 2012

#12DaysofCookies: Snowball Cookies

The race is on to our second annual Cookie Swap for a Cause, and we hope you're as excited as we are. In case you haven't chosen your recipe yet (or if you're one of those over-achievers like I am who plans to make several different batches of cookies), we're bringing you some cookie inspiration from across the blogosphere. Today, Judi and Nicole from Some Kitchen Stories share a recipe for snowball cookies. Yum!

Snowball Cookies

Yield: about 4 dozen 1” cookies
Total Time: Chill for 1 hour, Bake for 10-12 min.

1 Cup of butter, room temperature
1/2 Cup of sifted confectioner’s sugar, more for rolling
1 teaspoon vanilla
2 1/4 Cup of flour
1/4 teaspoon of salt
3/4 Cup of finely chopped nuts

  1. In a bowl, cream butter, sugar and vanilla together until light and fluffy.
  2. Measure flour into a bowl (use dipping method) with salt, blend. Add to sugar mixture until just combined.
  3. Stir in nuts.
  4. Chill dough for at least an hour. If leaving it overnight, take it out of the fridge and let it sit out for a bit to loosen up before rolling out.
  5. Preheat oven to 400 degrees.
  6. Roll dough into 1” balls. Bake on ungreased baking sheets for 10-12 minutes until set but not brown.
  7. While still warm, roll in confectioner’s sugar.
  8. Let cool. Roll in sugar again.
Photo and recipe used courtesy of Some Kitchen Stories.

Friday, December 7, 2012

#12DaysofCookies: Lemon Rosemary Shortbread

Just over a week until our second annual Cookie Swap for a Cause and we couldn't be more excited to try all your creative cookie concoctions! Today, we're highlighting a shortbread recipe from Eat Boutique, which has been a long-time supporter of the swap. In fact, the winner of best cookie will get an awesome gift box from Eat Boutique, among other prizes, so start brainstorming recipes now! Also check out Eat Boutique's Holiday Market this Sunday, December 9 for foodie gifts.

Lemon Rosemary Shortbread

3 sticks of unsalted butter (room temperature)
1 cup of sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon sea salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary

  1. Mix together butter and sugar until combined. Add vanilla, lemon juice and zest.
  2. Mix flour and salt together, then add to the butter and sugar. Add the rosemary. Mix together and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough one-half inch thick and cut cookies. Place on an ungreased baking sheet and cook for 10 to 12 minutes at 350 degrees, until just brown around the edges. Watch them closely, since they can crisp up quickly at the end.
Recipe by Jessica Merrill. Originally published on and used courtesy of Eat Boutique. 

Thursday, December 6, 2012

#12DaysofCookies: Molasses Cookies

Ten days until our second annual Cookie Swap for a Cause and there's still time to get your ticket! We love the variety of flavors and textures our swappers bring each month, so we're posting some cookie recipes to help you get inspired. 

Today, Brette Sember shares a family recipe for Molasses Cookies. Brette is the author of several books, including Cookie: A Love Story, and she's graciously donated a copy of Cookie to one of the winners of our best cookie contest! 

Molasses Cookies

Ingredients:¾ cup shortening
1 cup brown sugar
1 egg
¼ cup molasses
2 ¼ cups flour
2 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 tsp ginger

Mix shortening, brown sugar, egg and molasses, then add other ingredients. Roll into balls and dip the tops in water then white sugar. Bake at 375 for 10 to 12 minutes.

Recipe and photo used courtesy of Brette Sember and originally published on Putting it All on The Table

Wednesday, December 5, 2012

#12DaysofCookies: Nutella Cookies

Eleven days until our second annual Cookie Swap for a Cause and there's still time to get your ticket! We're counting down the days with a different cookie recipe each day. I'm a huge sucker for the creamy, chocolaty deliciousness of Nutella, so today I'm excited to share a Nutella cookie recipe from Kristen Gough of the food blog My Kids Eat Squid.

Nutella Cookies

Tweaked from CuisineAtHome
Prep time: 20 minutes + chilling/baking
Yield: 2 dozen

2 cups flour
1/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. black onyx or espresso powder (optional, but good)
1 stick butter (8 tbsp.), room temperature
1 1/4 cups sugar
2 eggs
1 cup Nutella
1/2 tsp. almond extract
2/3 cup mini chocolate chips (preferably Ghirardelli)

  1. Whip the butter and sugar together in a large bowl until fluffy.
  2. Add the eggs and beat until combined.
  3. Mix in the Nutella and almond extract.
  4. In a separate, small bowl, mix together the flour, cocoa, baking soda, salt, and espresso powder (if using).
  5. On slow speed, add the dry ingredients to the soft ones.
  6. Wrap the dough in parchment paper or plastic wrap and chill for 1 hour or overnight (preferred).
  7. Heat the oven to 350 degrees.
  8. Scoop out tablespoon cookie dough balls onto lightly greased cookie pans or parchment-lined pans.
  9. Bake for 9 to 10 minutes, let the cookies cool slightly on the pan before removing.
Recipe and photo used courtesy of Kristen Gough and originally published on My Kids Eat Squid

Tuesday, December 4, 2012

#12DaysofCookies: Gluten Free Gingerbread Men

Our second annual Cookie Swap for a Cause is just 12 days away! To help you get excited and inspired, we're counting down the days with a different cookie recipe each day. To start us off, Stephanie Stiavetti at The Culinary Life shared her recipe for gluten free gingerbread men.

Gluten Free Gingerbread Men Recipe

Yield: About 2 dozen 3-inch cookies

1/2 cup shortening
1/2 cup granulated sugar
1/2 teaspoon xanthan gum
1/8 teaspoon guar gum
2 egg yolks
1/4 teaspoon vanilla extract
1/3 cup molasses
1 1/2 cups gluten free flour mix
1/2 cup + 2 tablespoons sweet rice flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon curry powder
1/2 teaspoon salt

  1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.
  2. Add gluten free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, curry powder, and salt. Beat until you’ve got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour.
  3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you’ve used up all the dough.
  4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.
  5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.
Recipe and photo used courtesy of Stephanie Stiavetti and originally published on The Culinary Life. Stephanie is coauthor of the forthcoming book Melt: The Art of Macaroni and Cheese

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it!