Cookbook Giveaway!

cookbook-cover-imageThe Global Recipe Project Cookbook

Contest Ends May 30th

Two ways to enter:
1) Reblog this post!
2) Tweet a link to this post, and include @CrowdedEarthKit
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Available on Amazon, 100% of the profits from The Global Recipe Project Cookbook will benefit not-for-profit organizations which feed people as a central part of their mission. Cooks and food bloggers from around the world have contributed to this amazing book. Over 170 recipes from 65 countries are included. Pick up a copy today, and support a worthy cause!
8″ x 10″ (20.32 x 25.4 cm) 
Black & White on Cream paper
136 pages
CEK Publishing
ISBN-13: 978-0998191607
ISBN-10: 0998191604
BISAC: Cooking / Regional & Ethnic / General

Vintage Post: Dandelion Honey

dandelionThis is a vintage post, but seasonally appropriate and lots of fun. Don’t spray toxins on your lawn… let those dandelions grow au naturel! The beautiful golden color and early summer fragrance of dandelions attracts bees, providing life sustaining nectar this time of year. Bees are HUNGRY in May and June, and if we want them around to pollinate our fruit orchards and vegetable gardens later in the season, we had better provide them with something to eat right now.

You can benefit from dandelions even more directly by making dandelion honey. Give this recipe a try – it’s delicious, and a great conversation starter!

Bookworm Bundle

cookbook-cover-imagesoufflebakeryValentine’s Day is approaching, and we have the perfect token of affection for the food lovers in your life! From now until February 14th, Crowded Earth Kitchen is pleased to offer our Bookworm Bundle for only $19.99 – that’s a savings of over 30%!

Each Bookworm Bundle contains the following items:

  • One copy of The Global Recipe Project cookbook, featuring delicious recipes and photographs from around the world!
  • One author-signed copy of How to Bake a Chocolate Soufflé, Carly Ellen Kramer’s highly reviewed food fiction novel!
  • One high gloss European Bakery notecard (with envelope) for writing your affections to your Valentine!

Simply click on the PayPal link below to place your order. Bookworm Bundles will ship within 24 hours of purchase.

BOOKWORM BUNDLE!

Perfect Oatmeal Cookies

oatmeal

Photo courtesy of Ashley Marie Thompson

This recipe for Perfect oatmeal cookies! was submitted from Canada by Ashley Marie Thompson for inclusion in The Global Recipe Project cookbook. Thank you, Ashley Marie, for your generous contribution to this charitable cookbook project!

Ingredients (Makes about 1 ½ dozen small cookies)

1/2 cup butter, soft

2/3 cup brown sugar

1 egg

1 tablespoon vanilla

3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 ½ cups oats

1/2 cup medjool dates, chopped, packed

Directions

Step 1) Blend together your butter, sugar, egg, and vanilla with a spatula until even and smooth.

Step 2) Whisk together your flour, soda, cinnamon, salt, and oats.

Step 3) Fold your dry ingredients into your butter mixture until almost completely combined, but not quite.

Step 4) At this stage: add your chopped dates, and continue mixing until evenly incorporated.

Step 5) Place your cookie dough in the fridge (for at least one hour) and preheat your oven to 375 F.

Step 6) After your dough has rested one hour in the fridge- roll cookie balls 2 TB each in size, and squish them down with the palm of your hand on a silicone baking tray or parchment lined sheet pan.

Step 7) These cookies won’t spread much at all so keep that in mind, you can leave 1 or 2 cm between each of them on the tray and have no ‘giant pancake’ issues 😉

Step 8) Bake the cookies for about 6 mins, then rotate the tray and baking approx. another 6 mins depending how crispy you like the edges. Cool on a wire rack 20 mins.

Step 9) To store: place cookies in a sealed plastic bag, suck out some of the air, and seal shut. Keeps about one week!

THE GLOBAL RECIPE PROJECT!

HOORAY! The Global Recipe Project Cookbook is now available!

cookbook-cover-imageFinish your holiday shopping AND support a wonderful cause!

Available on Amazon, 100% of the profits from The Global Recipe Project Cookbook will benefit not-for-profit organizations which feed people as a central part of their mission. Cooks and food bloggers from around the world have generously contributed to this amazing book. Over 170 recipes from 65 countries are included!
Pick up a copy today

, and support a worthy cause!

 ~~~~~~~~~~

8″ x 10″

(20.32 x 25.4 cm) 

Black & White Bleed on Cream paper
136 pages
CEK Publishing
ISBN-13: 978-0998191607
ISBN-10: 0998191604
BISAC: Cooking / Regional & Ethnic / General

Canning Jar Cookies

WIN_20160605_110356

Watching my garden grow is making me anxious for canning season to begin! Alas, unless I want to preserve kohlrabi in jars (not very motivated by that idea), I’m going to have to wait for additional vegetables to appear.

Here’s a whimsical idea – canning jar cookies! I found this adorable canning jar cookie cutter and made a batch of “pickle relish” cookies, shown above.

Ann Clark Mason Jar Cookie Cutter – 4.5 Inches – Tin Plated Steel

For Canning Jar Cookies, I started by mixing up a batch of the same dough I used to make cute little snowflake cookies last December. It’s a satisfying sugar cookie dough that rolls well and holds its shape – perfect for these canning jars! I rolled the dough about 1/3 inch thick, and baked these cookies for about 14 minutes.

WIN_20160605_104951Next, I diced up a few green gumdrops to make “pickle relish.” I used a pastry brush to coat each baked cookie with a light icing made from 1 cup of confectioner’s sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. I sprinkled diced gumdrops on each “jar” and finished with a few gold dragees near the top for the lids. I would have used silver dragees, but I didn’t have any in my pantry.

Aren’t these canning jar cookies cute? They would make a tasty gift, I think!

Chocolate Chip Cookie Dough Truffles

WIN_20160214_175915

What’s even better than sneaking chocolate chip cookie dough from the mixing bowl?

How about safe-to-eat cookie dough dipped in chocolate?

Try this recipe. Happy Monday!  🙂

WIN_20160214_125852Ingredients (Makes 36 truffles)

1/4 cup butter, softened

2 tablespoons white sugar

2 tablespoons brown sugar

1/2 teaspoon pure vanilla extract

WIN_20160214_1309241/8 teaspoon salt

1/2 cup flour

1/4 cup mini chocolate chips

1 tablespoon milk (if needed)

1 pound milk chocolate bark

WIN_20160214_162404Directions

Step 1) Cream together butter and sugars.

Step 2) Stir in vanilla extract, salt, flour, and chocolate chips. Dough should pull away from the sides of the bowl and form a ball. If dough is too dry and crumbly, sprinkle up to one tablespoon of milk over the dough and stir until a large ball forms.

WIN_20160214_175302Step 3) Roll pieces of dough into small balls, using approximately 1 teaspoon of dough per piece.

Step 4) Cover little dough balls and chill for at least one hour.

Step 5) Melt chocolate bark over low heat in a double boiler, stirring frequently.

Step 6) Use either a fork or a toothpick to dip each dough ball in chocolate. Set dipped truffles on a baking sheet lined with foil.

Step 7) Chill dipped truffles for one hour, either in a refrigerator or outside, depending upon your climate and the time of year.

Step 8) Store Chocolate Chip Cookie Dough Truffles in the refrigerator. Enjoy!