VIRTUAL HOLIDAY RECIPE EXCHANGE
Hosted by Jamie Lothridge & Katie Goodman
Sponsored by Beanilla, Scharffen Berger, Kerrygold, and more!
We love sharing food and discovering new recipes from friends and family. Through blogs, Twitter, and Facebook, many of us have formed new friendships and become part of a warm food blogging community. Though we may not always cook and eat together in person, we can gather in our virtual kitchens to exchange some of our favorite holiday recipes.
How can YOU help spread the word?
Starting November 10th, please help by retweeting a message to let others know about the swap.
Suggested tweet: Join @GoodLifeEats and @BakingAddiction for a Holiday Recipe Swap. See how you can participate (and WIN) here. Pls RT
Feel free to use your own wording! We also encourage you to join the swap itself. Beginning November 17th, each week we’ll host a virtual recipe exchange on our blogs with a new theme, a new sponsor, and new prizes.
Yes — prizes! Using the link-up system you can submit your recipe and readers will vote for their favorites. At the end of the voting period, the entry with the most votes wins. Keep in mind you will only be eligible for prizes if you post through the link-up; this is not a traditional blog giveaway.
Schedule:
- November 17 – Beanilla Vanilla Beans: recipes featuring VANILLA
- November 24 – Kerrygold Butter: recipes featuring BUTTER
- December 1 – Scharffen Berger Chocolate: recipes featuring CHOCOLATE
- December 8 – Scharffen Berger Chocolate: recipes featuring CHOCOLATE
- December 13 – Le Creuset: family favorite COMFORT FOODS
- December 15 – Kerrygold Butter: recipes featuring BUTTER
- December 22 – TBA
- December 29 – TBA
Additional Information
See the recipe exchange posting and prize details on the host blog for full instructions on how to enter and vote.
To get things started, Katie and I each chose and made a recipe from the other’s blog to share. I made her Pumpkin Molasses Cookies — soft, chewy spice cookies with pumpkin for a delightful autumn treat. Sandwich two cookies around softened vanilla ice cream for a quick, decadent dessert.
Pumpkin Molasses Cookies
Yield: 24 cookies
Ingredients:
2 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
1/4 tsp black pepper
8 tablespoons butter, room temperature
1 cup packed brown sugar
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup granulated sugar, for rolling
Directions:
1. In a medium bowl whisk together the flour, baking soda, salt, pumpkin pie spice, and black pepper.
2. In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for about 2 minutes, scraping the bowl as needed. Add the egg and beat for 1 more minute. Reduce the mixer speed to low and add the dry ingredients, mixing until combined. If some flour remains, finish mixing by hand to avoid overworking the dough. The dough will be soft.
3. Divide the dough in half and wrap each portion in plastic wrap. Freeze for at least 30 minutes or refrigerate for at least 1 hour. Chilling makes the sticky dough easier to handle.
4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Place the granulated sugar in a small bowl. Working with one portion of dough at a time, divide it into 12 pieces and roll each into a ball. Roll the balls in the sugar, then flatten each slightly with the bottom of a glass until they are about 1/4 to 1/2 inch thick. Arrange cookies on the prepared sheets without crowding.
6. Bake one sheet at a time for 12–14 minutes, or until the tops feel set. Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Repeat with the remaining dough.
Follow Jamie on Instagram. Share what you bake and tag @jamiemba with the hashtag #mbarecipes — we love seeing your creations!