The Gees (Scott) and the Gluten-Free Uncle Mac's Peanut Butter and Jelly Cookies

You may remember a prior blog about a Gee family but don’t be alarmed this is not the same family, no one is getting a second batch of cookies. (At least I have not been bribed well enough to do so yet, hint hint wink wink). Anyway, this Gee family consists of two parents, Scott and Sharon, and six, yes SIX, men (it’s hard not to write boys here, but really none of them are boys anymore)- Derek, Chad, Kurt (you’ve already heard enough about him lol), Karl, Brig, and Gabe. I know I have said this before but if I were to actually write about each person and all the memories we have had together it would take like 25 pages. So I am going to attempt keep this short and sweet. The Gees are truly like a second family to me, I was welcomed in as a daughter and sister right from the start (many many many years ago). We have gone through/done so many things together that it is hard to list them all so here are just a few of my favorites: Vermont, D.C., listening to Karl sing across the hall, Gabe and his red footie pajamas, playing Pajama Sam with Brig, video games with Chad, Derek’s AMAZING photography, Scott’s hilarious jokes, and Sharon’s nurturing love and advice. But I think my favorite times/memories were just Sunday afternoons at the Gee’s house. We would have dinner and just hang out all day and it was honestly some of the best times (not to mention the best food) I’ve ever had. Although I do not get to see them as often as I’d like (and that is my own fault) I still love them all very very very much. Here’s hoping they enjoy the cookies!!!

Uncle Mac's Peanut Butter and Jelly Cookies
By: EHATH 
"Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed."

Original Recipe Yield 12 cookies

Ingredients
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons fruit preserves, any flavor

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
3. Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
 
***Suggestions***
1. Double the recipe, the original is very small!!!
2. I whisked the fruit preserves to make it a little easier (runnier?) to scoop into the holes.
3. Very very lightly make the criss-cross pattern with the fork (really lightly enough that you can just barely see it).
4. Make the hole relatively shallow so that it doesn’t not allow the preserves to go through and split the cookie.

Mary Beth and the Triple Chocolate Chip Cookies

They say you can’t choose your family, but even if Mary Beth (or MB as I like to call her) wasn’t family I would choose her to be part of mine. She is hands down the most selfless person I have ever met. She is a “Niagara Catholic” mom, which means she does anything and EVERYTHING for her kids. But it doesn’t just stop there. MB is always taking care of her parents, her friends, her favorite niece (yep, that’s right I’m saying I am her favorite), and EVERYONE else. She is constantly putting the needs of everyone else before her own. So I have to say that I am beyond thrilled that someone is FINALLY taking care of her now too!!! And we will just leave that statement at that ;) Anyway, MB is amazing and anyone who knows her would say the same thing. I am beyond grateful that she is a part of my life and I honestly don’t know what I’d do without her (and yay for not having to worry about that)!!! Love you MB!!!!
 
Amena's Triple Chocolate Chip Cookies
By: Chef John 
"This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly."
Original Recipe Yield 16 cookies
Ingredients
• 1/2 cup unsalted butter
• 1/2 cup white sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/8 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup semi-sweet chocolate chips
• 1/3 cup white chocolate chips
• 1/3 cup milk chocolate chips
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
2. Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
3. Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
4. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
***Changes***
1. I adjusted the temperature to 350. Still baked for 10 minutes.
2. I used 1 teaspoon of vanilla instead of ½ teaspoon.
3. I accidentally used salted butter (because that’s all I had and it tasted just fine).
4. The recipe truly only made about 18 cookies, so I doubled it.
5. I put about ½ cup of each of the chocolate chips instead of 1/3 cup because really who doesn’t want more chocolate chips!!!!

The WonderWomen and the Banana Chocolate Chip Cookies

When I decided to move to Utah I went and interviewed with a bunch of different school districts. After numerous offers, I decided to take the one in Granite School District which led me to a job at Bennion Elementary. Someone from heaven must have been watching out for me when I made that decision because it was one that gave me some of the best friends I could’ve ever asked for. Some of these girls were there my first year and others came a little while after that but regardless we were instant friends and pretty much inseparable from then on. Kirner, Brooker, HaHa, Linds, Klagger, Duckey and Pom-Pom were truly my family out there and man did we live up every minute of our time together. When I think back on some of the things we did/got away with I literally have to laugh out loud. I would absolutely never be able to write about all of the things that we did so I will list just a few that hopefully will bring a smile to their faces (because they definitely do to mine). There was: movie-time Fridays, showers (bridal and baby), road trips to Seattle and NY, Mill Hollow, American Idol dinners, COUNTLESS pranks (jello, paper airplanes, stealing and hiding entire classes of kids, etc.), our “uniforms” on the last day of school, and just being with each other because it didn’t need to be a special occasion for us to have a great time!!! Although life has spread us out throughout Salt Lake City or the country (Klagger and myself) I still consider these wonderful women (hence WonderWomen) to be some of my closest friends. I hope these cookies find each of you well and are able to express how much I love and miss you all!!!

Banana Chocolate Chip Cookies
By: Evelyn Brown
"This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have."
Original Recipe Yield 3 dozen

Ingredients
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup white sugar
• 2/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed bananas
• 2 cups semisweet chocolate chips

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
3. Bake in preheated oven for 12 to 15 minutes.

***Changes:***
1. I used ½ Cup of White and ½ Cup of Brown Sugar instead of 1 cup of White.
2. I used Milk Chocolate Chips instead of Semisweet Chips.
3. I used only 1 teaspoon of Baking Powder instead of 2 teaspoons.
4. I used about 1 ½ Cups of Mashed Bananas instead of 1 Cup.
5. Chill the dough for about an hour so it’s easier to work with.
6. Lastly I used a cookie dough scoop and so my cookies came out a little larger, and a little less of them, then the original recipe would have.

Amy and the Armenian Honey Cake Cookies

This week the cookies are going to the “Armenian Princess” so of course I had to make her some Armenian cookies. I actually found this recipe a few weeks ago for the Armenian Christmas, celebrated on January 6th, which up until a few months ago I had no idea even existed. I have to admit I am feeling a little cheated out of 29 years of presents!!! Anyway, back to Amy the center of attention (for this blog at least haha). Amy truly is a wonderful sister and one of my best friends. Can she be a bitch? Yes. Is she ever on time? No. But would she give you the shirt off her back if you needed it? Absolutely… well as long as it wasn’t from Calvin Klein. All joking aside Amy is an extremely thoughtful and caring and smart and funny and nurturing and beautiful woman (man would I kill for someone to think we were twins now). Although I may not have always acted like it (especially in middle/high school) Amy means the world to me and I cherish every one of our memories together. I am thankful every day that she is my sister. Love you Aim-Scaim!!!!


Armenian Honey Cookies ( http://www.thearmeniankitchen.com/2010/09/armenian-honey-cakes.html )

3/4 cup butter, melted
1 cup sugar
1/4 cup honey

1/4 tsp ground cardamom  (PS- This spice is EXPENSIVE!!! Of course Amy’s recipe would call for such an expensive ingredient)

½ tsp ground ginger
1 tsp cinnamon
½ tsp salt
1 egg
2 tsp baking powder
2 cups flour
Additional sugar for rolling


1. Melt butter in a saucepan or microwave oven.
2. Place melted butter in a mixing bowl. Add remaining ingredients (except additional sugar), and mix until well blended.
3. Chill for about 30 minutes in the refrigerator.
4. Shape dough into balls about the size of a walnut.
5. Place additional sugar in a bowl. Coat each ball in sugar.
6. Place balls on a lightly greased sheet. With your fingers, gently press each cookie to slightly flatten.
7. Bake in a preheated 375ºF oven for 8 to 10 minutes.
8. Cool on wire rack. When completely cooled, store in an airtight container.

 
*** The only modifications I made to this recipe were that I used a cookie scoop instead of rolling into balls and I DID NOT press down the cookies. This made for softer and thicker cookies***

The Frasers and the Blueberry Oat Cookies

***Due to internet issues, here is last week's blog... there will be another blog later this week as well***

Let me start off by saying that I never would have gotten to where I am today if it had not been for Jim and Donna Fraser. No seriously, I really wouldn’t be here….. they are my maternal grandparents and without them, well there wouldn’t be any me hahaha!!!All joking aside they really have helped to make me the person I am today. I have definitely gotten some of my best (and maybe a couple of my worst- just kidding) traits from them. Grandpa Jim: gave me his curly hair, showed me the importance of hard work, made up a “lovely” song about me when I was a kid, and taught me some very important “facts” (bread crust makes you hair curly and alcohol puts hair on your chest). Grandma Donna: gave me her height (or lack thereof), showed me that almost anything can be cooked in the microwave, made up some imaginary friends for my sister and I to play with (I miss Mr. & Mrs. Smith), and taught me hands-down some of the funniest sayings you will ever hear (schlackdahogendo and rrrrroooooollllllllllllll it). I love my grandma and grandpa very very very much!!! I hope they take these cookies as just a small small token of my gratitude.

Blueberry Oat Cookies
By: Elaine Gelina
"It's fun to make these cookies at the height of blueberry season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch."
Original Recipe Yield 18 servings

Ingredients
• 1/2 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup fresh or frozen blueberries

Directions
1. In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
2. Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Suggestions
- Use smaller blueberries so that they cook a little more thoroughly
- Stir in the blueberries with a wooden spoon so as to not make the blueberries bleed too much into the dough (although I kinda think blue cookies would be fun).
- Most importantly, DO NOT put the entire egg (shell and all) in the batter or you will have to start over!!!!

The Casos and Costanzos and the Chocolate Mint Candies Cookies

I am not even exactly sure when it was that the Caso’s and Costanzo’s came into my life but I know it hasn’t been the same since!!! These two wonderful families have come into Gadawski’s on Friday nights for years and years. Eventually I started to talk with them, then I started to sit and eat with them, and now I have: bought a house from one of them, had numerous parties with them, and continue to spend most of my Friday nights with them. I honestly love these two families and KNOW I would not be the same without them. Since there are about 30 (ok maybe 8, well kinda 10) people between these two families I am only going to use one word to describe each of them:

Caso Family

- Bill: Protective
- Teri: Nurturing
- Steph: Loud- sorry Steph haha
- Erica: Hilarious
- Jason (yes Jason, you are a part of the Caso Family): Quiet- perfect match for Steph haha
Costanzo Family

- Joel: Knowledgeable
- Theresa: Resilient
- Stephanie: Creative
- Joel: Persistent
- Vinny (yes Vinny, you too): Thoughtful
 

Chocolate Mint Candies Cookies
By: Jackie Schmidt 
"I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends."
Original Recipe Yield 3 to 4 dozen  

Ingredients
• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (4.5 ounce) packages chocolate covered thin mints (approximately one per cookie)
Directions
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
 
***One baker suggested the following modifications that I tried***                                                    
1. Spray PAM on cookie sheet then wipe excess with a paper towel (this allows the middle to cook at the same rate as the sides).
2. Let cookies cool for one minute before placing Andes mint, facedown, on top of cookie. Press the mint down into the cookie. Then when the sides look shiny, but the middle still has a flat surface, take a teaspoon and lightly swirl the mint.
3. After swirling the mint, place cookies directly into fridge on tray, do not place on wire rack as that only delays the hardening of the chocolate.

Grandpa George and the Soft Oatmeal Cookies

My grandpa George is one of the most hard-working, dedicated, loyal, and physically fit men I know. He worked so hard throughout his entire life so that his family could have everything they needed and wanted. And when he wasn't working he was off riding his bike to the far ends of the earth, ok well maybe not that far but he was gone for hours. Now that he has retired Grandpa is enjoying the fruits of his labor. He has more "toys" than any other 70 year old man by far. The short list includes: 3-D TV, Blu-Ray Player, Playstation 3, a sick-ass Surround Sound System, and an iPhone. I am so proud of him! He worked so hard and he is finally getting to enjoy himself!!! I love him very much and hope he can enjoy these cookies while watching his sweet 3-D TV haha.


Soft Oatmeal Cookies By: BITTERSWEET1
"These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire."

Original Recipe Yield 2 dozen

Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Directions
1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


***I only really made one change if you will... I used a medium cookie scoop instead of rolling them and in turn it made about 50 cookies instead of 24***