Family Advent Experience

We hope you enjoyed the Family Advent Experience on Sunday in the Fellowship Hall.  Many thanks to the volunteers who helped with all of the different activities, and to all who helped assemble the Christmas gift bags for the homeless men of New Hope Fellowship.

For those who were interested in the recipes for the cookies we had, here they are:

Hot Chocolate Cookies
For the Cookies:
½ cup unsalted butter
12 oz. semi-sweet chocolate chips
1 ½ cups flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups brown sugar
3 eggs
2 teaspoons vanilla extract
Mini marshmallows
Sprinkles

In a small saucepan, melt butter. Whisk in chocolate chips until smooth. Set aside and let cool. In a large bowl, sift together flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer, combine sugar, eggs and vanilla until well combined. Add cooled chocolate and butter mixture into the sugar, eggs and extract. Slowly whisk the flour mixture into the chocolate mixture. Once everything is combined, cover in plastic wrap and refrigerate for 1 hour. Remove dough from fridge and preheat oven to 325F. Grease cookie sheets. Roll a tablespoon of dough into a ball and place on prepared cookie sheet. Press each cookie down slightly. Bake 10-12 minutes. Remove from oven and top each cookie with 3 mini marshmallows. Place back into oven 2-3 minutes. Remove cookies and place on wire rack to cool. After cookies are cooled, drizzle with the glaze (recipe below).

For the Glaze:
4 tablespoons melted butter
¼ cup cocoa powder
¼ cup hot water
2 cups powdered sugar
1 teaspoon vanilla extract

In a medium bowl, combine melted butter, cocoa powder, hot water and vanilla extract. Slowly whisk in powdered sugar until everything is combined. Place parchment paper under the cooking rack with the cookies. Drizzle each cookie with the chocolate glaze (covering the marshmallows). Immediately add sprinkles. Let the glaze set about 30 minutes before serving.

Ricotta Cookies

For the cookies:
½ pound butter
2 cups sugar
3 eggs
1 pound ricotta cheese
2 teaspoons vanilla extract
4 cups flour
1 teaspoons salt
1 teaspoons baking soda

Cream together butter, sugar, eggs, ricotta and vanilla. Add the flour, salt and baking soda. Drop by teaspoon on ungreased cookie sheet. Bake at 350F for 12-15 minutes. Note: The cookies do not usually brown during cooking. Once cooled, add the glaze (recipe below).

For the glaze:
Powdered sugar
Water or milk
Optional: Anise, lemon or vanilla extract

Mix together the above ingredients until they glaze is smooth and not too runny. Drizzle the glaze on top of the cookies.

Banana Bread

3 ripe bananas
2 eggs, beaten
2 cups flour
3/4 sugar
1 tsp. Salt
1 tsp. Baking soda

Preheat oven to 350 degrees. Mix eggs and bananas together until combined. Stir in the flour, sugar, salt, and baking soda. Stir until combined but do not over-mix. Bake 1 hour.

Gingerbread Crinkle Cookies

3 cups unbleached all-purpose flour
¾ cups dark brown sugar, packed
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons unsalted butter, softened but still cool, cut into ½ inch cubes
¾ cup molasses
2 tablespoons milk
½ cup granulated sugar
½ cup confectioner’s sugar

Using an electric mixer, stir together flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Add butter pieces. Mix on medium-low until the mixture is “sandy,” about 1 ½ minutes. Reduce the speed to low, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined. Scrape the dough onto a work surface, divide in ½ and shape into 2 discs. Cover in plastic wrap and freeze until firm, about 20-30 minutes. (Or refrigerate the dough 2 hours or overnight). Preheat the oven to 350F. Line cookie sheets with parchment paper. Roll the cold cookie dough into 2 inch balls and then roll into graduated sugar until coated. Transfer to confectioner’s sugar and roll the ball again until evenly coated. Place on prepared cookie sheet. Bake cookies until the center is set, about 12 minutes.

Gingersnaps
(makes 6 dozen)

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp. Baking soda
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1 tsp. Ground cloves

Preheat oven to 350 degrees. Cream butter in a large mixing bowl. Gradually add 1 cup of sugar while creaming the butter. Beat until light and fluffy. Add egg and molasses and beat well.
Sift flour, soda, and spices and add to creamed mixture, beating until smooth. Chill 2 hours.

Shape dough into 3/4” round balls and roll in a small dish of granular sugar to coat.
Place 2” apart on baking sheets. Bake 11-12 min .

Chocolate Chip Oatmeal Cookies

1.5 cups flour
1 tsp. Baking soda
1 tsp ground cinnamon
1/2 tsp. Salt
1 cup butter
1 cup light brown sugar, packed
1/4 sugar
2 large eggs
2 tsp. Vanilla
3 cups rolled oats
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl whisk flour, cinnamon, baking soda, and salt. Set aside. In a separate bowl, beat butter and sugars until pale and fluffy. Add eggs one at a time, fully incorporating after each addition. Add vanilla. Gradually add flour mixture until combined.Add oats and chocolate chips. Chill dough 1 hour.

Scoop cookies onto cookie sheet and bake 10 mins.

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