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Bakesale Bestsellers: Sugar Cookie Wands

20110923-102152.jpg

September 22, 2011

It’s a toy and a treat all in one, a cookie lollipop wrapped up with a little magic and mystery.  Last year, for the bakesale at the school’s Fall Fun Fair, we baked our first batch of Sugar Cookie Wands. This year, we got it down to a science, finding even more ways to get the kids actively involved.  

These Sugar Cookie Wands are great for bakesales, alternatives to birthday cake (say, at movies or sports parties), in loot bags, as stand-alone party favours, and holiday treats.

Supplies  *  Ingredients  *  Baking  *  Decorating  *  Wrapping  * Labelling

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SUPPLIES

50 (1/2 Package) Wooden Coffee Stirrer Sticks
1-2 Rolls Clear Cellophane Wrapping Paper
1 Roll Festive Curling Ribbon
1 piece Colourful Cardstock or 2 Index Cards
Parchment Paper for Baking

All of these supplies are available at our local dollar store.  The kids really like choosing the ribbon colours and poking around. Alternatives to the Coffee Stirrer Sticks may include tongue depressors, wooden popsicle sticks, 8-in wooden skewers (pointed tips removed with scissors, cut tips never inserted into cookie dough) and lollipop sticks (from the bulk or baking supply store).   Do not use bamboo skewers for this project, they take on a strange odour when wet!!!

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INGREDIENTS
makes 48-50 cookie wands

Dough

1 1/3 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 tbs milk
2 tsp vanilla
2 tsp baking powder
1 tsp salt
4 cups flour

Icing   1 500g bag icing sugar, 1/2 cup milk, 1 1/2 tsp vanilla, food colouring

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BAKING

Making the Dough

  • Have the kids cream the butter and sugars in a mixer.
  • Let them crack the eggs and add them one at a time.
  • Add the vanilla and milk and mix until smooth.
  • Add baking soda and salt.
  • Add flour 1/2 cup at a time until incorporated.
  • Refrigerate dough until needed.

 

20110923-101859.jpg The Wand-Maker’s Technique

  • Heat oven to 350 F.
  • Line two cookie sheets with parchment.
  • Have two more parchment liners ready for the remainder of the dough.
  • Have the kids form tim-bit sized balls of cookie dough with a teaspoon or with their hands.
  • Insert a coffee stirrer stick half-way into each ball.
  • Flatten the dough into a disc as the kids see fit: try pressing them flat between your hands, try pressing your hand onto the ball of dough on the baking tray, or try pressing it with a flat bottomed jar, a cup, or a rolling pin.

    Have the kids align the pressed cookies onto parchment lined cookie sheets so that the sticks don’t stray too far. They came up with the skull & crossbones pattern to the right. You can fit about 12 per sheet.

  • Bake for 9-11 minutes.
  • Leave on hot baking trays for 3-5 minutes.
  • With cookies still on parchment, cool completely on wire racks.

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 20110923-101914.jpgDECORATING

Making the Icing

  • Have the kids divide the sugar from the bag into 2 or 3 bowls.
  • Add 1/2 tsp vanilla to each bow.l
  • Add milk 1 tbs at a time to each bowl, stirring hard, until icing becomes of a thick  but drizzlable consistency.
  • Add food colouring 1 drop at a time to create the kids’ choice of 2-3 colours.

  

20110923-101928.jpgThe Icing-Spreader’s Technique

  • This is messy. You might want to cover your table or workspace with a plastic cloth or an old cotton sheet.
  • Once cookies have cooled, rearrange each batch on their parchment paper sheets so that the cookies are in the center and the sticks jut out from the edge of each sheet.
  • Choose a “base” (usually your darkest) colour of icing. Using a tablespoon, have the kids drop or swirl icing onto each cookie, beginning in the centre.
  • Icing WILL run to the sides and off of the cookies. 
  • Choose your second colour of icing. Using a teaspoon, drop or swirl icing onto each cookie, attempting to fill in the naked places on each cookie you missed the first time.
  • If you chose to make a third colour of icing, swirl, scatter, or dallop this on to your cookies now!
  • After letting the icing harden on the cookies for 10-15 minutes, remove cookies from the parchment sheets and place them on wire racks to continue to set without sticking to one another or to the gooey parchment sheet.  You might want to place the wire racks on top of the old parchment sheets or your tablecloth. The cookies WILL continue to drip. The kids will try to lick and taste the icing from the now-empty parchment sheets. Will you let them?    
  •  Be sure the icing is set completely before wrapping your cookies.

  Alternative Decoration Ideas

  • Instead of starting with cookie balls, roll out your cookie dough a little thicker than you normally would for cut-outs and use cookie-cutters to create special shapes for your wands. Carefully insert a stirrer stick in the midst of each cookie’s thickness. Tricky…
  • Impress white or coloured sugar into the cookie before baking .
  • Add food colouring straight to your dough for a coloured cookie base.
  • Ice each cookie in a single colour for a monotone look. Or gradually darken the hue of the icing as you go along for a paint-deck style array.
  • Add coloured sugars, sprinkle or decors to a single or multicoloured cookie.
  • Make some icing a little thicker and, using a small-nosed squeegee bottle, draw faces or shapes on each cookie.
  • Use fruit juice instead of milk in your icing.

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20110923-102222.jpgWRAPPING

  • Cut 50, 12-in lengths of ribbon.
  • Slicing across the entire length of the roll of cellophane, cut 12-in wide strips.
  • Cut each 12-in strip into 4 equal sections (you should have long rectangles).
  • 20110923-102057.jpgPlace a section of cellophane on the flat surface in front of you such that the longer portion of the rectangle of cellophane is horizontal and the stubbier portion of the rectangle is vertical. 
  • Place the cookie part of your wand in the center bottom of the rectangle of cellophane.
  • Fold the cellophane down over top of the cookie, forming a new rectangle whose vertical height is now half of its former size.
  • 20110923-102119.jpgFold the cellophane to the left side of the cookie at a 90 degree angle back behind the cookie, so that what was the right side of the top of the rectangle is now bent over and running parallel with the stick.
  • Do the same to the cellophane to the right side of the cookie.
  • Fold the right side in small increments at an angle towards the front of the cookie.
  • 20110923-102137.jpgDo the same with the left side of the cookie.
  • Wrap the ribbon around the base of the cookie and tighten into a knot.
  • Tie a bow with the ribbon.
  • Curl the edges if you like.

 

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20110923-102316.jpgLABELLING

Finally, you can create a card listing the name and ingredients of the Cookie Wand by writing or printing on a piece of cardstock or an index card. We used the same technique to make this card as we did to create our  canning labels, scanning a photo into picnik.com, adding text to list our title and ingredients, and printing it out in black and white on cardstock. Then, the kids folded and taped the cardstock to make a stand-up card.  Finally, we penned in “Buy Me For: __” to leave space for the organizers to set a price. Alternatively, you could print the name and ingredients on a small set labels and attach each label like a “flag” to the stick.

         

Voila!  Sugar Cookie Wands!

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“Glamming Up Your Cans” Lab #1: Canning Label Design

September 17, 2011

We canned close to 100 jars of sweet and savoury goods over the course of our Summer of Funner. I love the way these jars glimmer and glisten high up along the tops of our kitchen cabinets. Now that we’re into the Lunchbox Season, however, it’s time to think about sharing some of our kitchen’s shimmer by wrapping up our cans and giving them as host and hostess gifts, teacher treats, and presents for the holidays.

Today, we took the first step in the process of “glamming up our cans” by designing and printing a basic label for their lids. First. we looked for inspiration from canning experts, and we sourced our own blank labels. Then, we drew illustrations for our labels and came up with a “brand name.” Next, we used Picnik’s photo editing website to add text and shape to our images. Finally, we produced our labels. Now, we’re looking forward to what’s next.

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These Aren’t Your Grandma’s Cans … Inspiration and Sourcing

Retro-chic gingham jam jar lids from the u.k

We’ve come a long way from the lace and gingham mob-caps we used to see on the tops of jam jars at county fairs or in other people’s grandmother’s cupboards. [My Italian and Irish grandmothers weren't canners, though they had their own distinctive talents in the kitchen. Think egglplant parmesean and egg yolk cookies or turkey stuffing and boozed-up mincemeat pie.] While these decorations retain their charm [aren't these red gingham jar lids from the u.k.'s Preserve Shop the ultimate in retro-chic?] there are newer, modern options for “glamming up your cans.”

We’ve been looking to the experts for inspiration. Canning Across America is a good place to start online. The kids also admired some of the very simple ideas depicted in this summer’s Better Homes and Gardens Special Interest magazine, Canning. They marvelled at the pretty red and white string they saw connecting a plain white paper tag to the rim of a jar.

Baker's twine from Kate's Paperie

I had to explain to them that this was not kite string [although, now, the notion of kite string and small oragami kite tags beckons!], but the string that old-school bakeries use to keep their cardboard boxes tight. This led to a fascinating discussion about cannolli which I won’t get into here…Another favourite label of ours looked like either a piece of masking tape or a white cotton ribbon pencilled “Tomatillo Salsa.” This name had been placed at an angle like a sash over the front of a stubby jar. The beauty queen’s identification was secured, additionally, by a plain red elastic band stretched around her girthiest girth. The editors of the magazine also featured a lot of pretty, plain stickers that you could easily find alongside of the “hello-my-name-is” labels [hey, why not use those, too?] at an office or dollar store. We liked these simple styles a lot.

Required Reading by Sarah B. Hood

Then, we looked at our new yet already well-sugared and vinegar-stung copy of We Sure Can, where Sarah Hood introduced us to the fabulous notion that you can place circular stickers on your jar lids to label their contents. If you’re going to use a sticker, she argues, this is perhaps the best place to do it because the flat metal lid is the only part of a can that you don’t reuse. You don’t have to deal with removing a sticky label from the side of a glass jar, then. And, if you’re packing your jars in a box, you can easily identify them by the words on the discs on top. Hood has some fantastic resources for sourcing pre-formatted circular templates as well as label vendors in her book. We can’t wait to try some of the etsy boutiques she recommends! As far as we’re concerned, Hood’s book is required reading for today’s “glamming up” lab, so please be sure to have a look!!!

We also did some “sourcing” on our own, or stumbled into it, as the case may be. When we were shopping for school supplies a few weeks ago, we found some 2.5-inch diameter circular, brown-lunch-bag toned Avery labels (#22808). The company also makes a 2-inch white circle. However, for this round, we wanted to go full size, so we took the recycled-looking one home. Today, we went to the company’s website and downloaded their basic ms-word template for the label we had purchased. We also noticed that they offered some very lovely prefabbed templates for you to download free of charge (think scrollwork, electric mixers, baby onesies, or birds) and to which you can add your own text and personal touches. We skipped those, though. We wanted to do the design work on our own!

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Drawing and Branding

Next, we had to create the images that we wanted to put on our canning labels. The kids abandoned last weekend’s sketches, the horse and ‘dillo drawings that they had produced as rough drafts for this project. To emphasize the contents of the cans, they decided that they wanted to draw images of their favourite animals indulging in home-canned goods. So, they sat and sketched their images in #2 pencil on plain white paper. Then, using their favourite “cartoon technique,” they traced over their sketches in black permanent ink and filled in the rest with markers and pencil crayons.

Bea sketched the bear holding a spoon, ready to dig into a jar of jam or jelly.

Tobes sketched a turtle getting ready to catch a flying pickle in his smile.

This gave way, naturally enough, to the idea that we would label our sweeter jams, jellies, butters, and mustards with Bea’s handiwork and use Toby’s turtle for our savoury pickles, relishes, and compotes. Next, we had to decide on a “brand” name, a way of identifying ourselves and our project. When I asked the kids if they wanted to have a particular name or slogan for their jams [i.e. B & T Foods, Lunchbox Season's Greetings] they decided to go with the name that expresses how and when the gifts were made: Summer of Funner. They also wanted to make sure they included both the name of the canned good and the list of ingredients on their label.

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Picnik Time: Reshaping and Adding Text

Then, we used our computer to shape and add text to our drawings. After scanning our bear and turtle images and saving them as picture files, we headed over to http://www.picnik.com to make use of their free photo editing software. Using the “Frames” feature, we rounded the edges of each image so that it would fit more easily onto a circular label. Toby’s square image was more amenable to coming full circle, so to speak. Bea’s image worked best as an oval inset on a round backdrop. Then, we used the site’s “Text” feature to label our canned goods and to list their contents. We used a different font for each type of canned good that we wanted to label. That way, while the pictures remained consistent, the font expressed the style or “soul” of the contents of the jar. Here are the nine label designs we came up with today:

 

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Paste and Print

After we saved these new and improved images on the computer, we inserted each picture file into one of the nine pre-fabbed circles on our label template. We had to remember to save this file under a new name, so as to always have our original label template handy. Unfortunately, when it came time to print our test-run of labels, we ran into trouble! We had printed so many things over the course of our Summer of Funner that the colour printer was woefully low on coloured ink. Given the “brown paper packages tied up with string” look of our labels, it was quite difficult to produce a bright example of our craftiness.

Still, a few of the labels were vibrant enough:

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What’s Next?

Fresh Supplies: Once we get our printer ink, we’ll be printing out several more batches of our brown labels. We’re also thinking about checking out the slightly smaller 2-inch white Avery circular label.  It might just fit better on the lid after all…

More Glamification: In a few weeks, we’ll be moving on to Glam Cans Lab #2: Decorating Your Cans. Be sure to check back with us then!

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Paint, Party, Pack

September 10-11, 2011

This weekend, we used Paint, Pencil, and Chalk to transform the front porch floor into a virtual blackboard and to begin the design work for a logo to use on all of our canned goods. We also baked Block Party Brownies for a Saturday night street party and Go Big or Go Home Oatmeal Chocolate Chip Cookies for our weekly lunchbox treat.


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Paint, Pencil, and Chalk

Our porch floor has long been in need of a makeover. The cracked evergreen paint is on its way out. And, I’ve been dying to paint it black, not so much so as to have a sleek,crisp exterior look (I mean, how long will that last?), as to have a giant blackboard for chalk drawings, chess boards, and long divison. (Think Summer of Funner 2012!)

This weekend, I finally got down to business. On Friday night, while the kids were decompressing with papa on the couch after their first week of school, I did all of the necessary prep work, i.e. furniture removal, sweeping, mopping, securing loose steps with a few wood screws, and electric sanding. Turns out I’m a natural with the hand-held sander! This way, I was able to get up at “o’dark-hundred” on Saturday morning and get to work. The morning was clear and cool, and the hardware-store brand 2-in-1 primer and paint I chose made for an easy, economical job. I finished two coats before lunch!

Meanwhile, on Saturday morning, the kids spent some time making pencil sketches for the logos that we would like to use to label our canned goods and our holiday baking. (See The Day in Condiments for some of our culinary wizardry). When we were shopping for school supplies, we found some circular, linen-coloured Avery labels that are just the right size for the standard lids of our canning jars. Yippee! And the kids wanted to leave their fingerprint on them, so to speak. Here are a few of their sketches so far….I call them Horse and Dillo.

We’ll likely get back to this canning-label task next weekend. Although, I think that the next stage of sketching for our logos will have to take place on this all-too tidy porch, and in brightly coloured chalk!

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Block Party Brownies Go Down Well With Beer

On Saturday night, we went to our annual summer block party. I had heard through the grapevine that the local Steam Whistle Brewery truck would be stopping over with a birthday keg for one of our hosts. Now, I don’t know about you, but I can’t think of anything more perfect than a chewy chocolate chip-filled brownie to complement an ice cold Steam Whistle. (The kids adore the brownies, too.) Here’s our adaptation of a recent Cook’s Illustrated recipe (March/April 2010) which we’ve altered to our taste (less oil and less fuss about the chips and the cooling process) and re-christened the Block Party Brownie.

Block Party Brownies
makes 24

1/3 cup cocoa powder
1/2 cup boiling water
2 oz unsweetened chocolate, chopped
4 tbs unsalted butter, melted
1/2 cup vegetable oil
2 eggs
2 additional egg yolks
2 tsp vanilla
2 1/2 cups sugar
1 3/4 cups flour
1/2 tsp salt
1 cup semisweet chocolate chips (or a mix of semi-sweet, white, &/0r butterscotch chips)

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  • Preheat oven to 350 with the rack in the lowest position
  • Line a 9×13 pan with two layers of tin foil, with one set of long edges hanging out over the 9-in sides so that you can easily remove the brownie from the pan
  • Spray foil lined pan with baking spray
  • Whisk cocoa powder and boiling water until smooth
  • Add chopped unsweetened chocolate until melted and smooth
  • Add melted butter, oil, eggs and egg yolks and whisk again
  • Whisk in sugar and vanilla
  • Using a spatula, add flour and salt to this bowl of chocolate glory
  • Add chips and fold gently
  • Pour batter evenly into pan
  • Bake for 35 minutes or until knife comes out relatively clean – don’t be fooled by the melting chips!
  • Lift the brownie from the pan and cool completely on a wire rack.
  • [Optional: with a long knife, remove the crispy 1/4 inch around the edge and reserve for ice cream topping or toasting as biscotti. I think I must be the only person in the world who does not like crispy edges on a chewy brownie...but who knows?]
  • Slice brownie into squares.

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Packed: Go Big or Go Home Cookies

I’m not a very patient baker. I’d much rather make a sheet cookie or a plate of bars than deal with the hassle of preparing and baking dozens of batches of drop cookies. And with kids “helping,” the desire to reach the finish-line goes into hyperdrive…Still, you can’t beat the taste of a good drop cookie. So, this week, we thought we’d supersize the simple oatmeal chocolate chip cookie recipe I had long-ago written down on a scrap of paper – likely cribbed from one of my mother-in-law’s cookbooks. Here’s what we’re packing in our lunches this week…

Go Big or Go Home Oatmeal Chocolate Chip Cookies
Makes 20

3/4 cup unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 cups rolled oats

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  • Heat oven to 375.
  • In a large mixing bowl, beat butter until smooth.
  • Add sugars, baking powder, baking soda and cinnamon, beating until combined.
  • Beat in eggs and vanilla.
  • Beat in flour
  • Beat or stir in rolled oats.
  • Drop dough with a giant spoon onto parchment lined baking sheets. The portion should be somewhere between the size of a golf ball and a tennis ball. Flatten the ball out a bit with the back of the spoon.
  • Bake for 12-14 minutes until the edges are a lovely golden colour.
  • Cool on a wire rack and store in an airtight container.

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