That special project that I mentioned the gingerbread cookies were a part of? This is it.
Operation Baking Gals.
Later today, this package will be shipped out. Wayyyy out. All the way to Afghanistan. It will be delivered to a soldier who is unable to celebrate the holidays with his wife and baby boy this year. He has been serving our country overseas since June.
I became involved with this project through Melissa over at Hot Stuff in the Kitchen. Melissa was a fellow June 21 bride, so we’ve “known” each other for a while now. A few weeks ago, before Thanksgiving, she e-mailed me and asked if I would like to be a member of her Baking Gals team.
I immediately agreed. As you’re all probably aware by now, I love to bake, and I can’t think of a better cause to bake for. Our soldier, Brian (aka “Bubba”) will receive at least 10 packages of goodies from our team. A little piece of home and the holidays that he will be able to share with his soldier buddies.
I took this on as another one of my “give back” activities. Whether or not you agree with the war, these guys are still over there for us while we get to stay here safely with our friends and family.
Brian will be receiving about a dozen pumpkin cookies, as well as more than a dozen gingerbread cookies. I also included baggies of animal crackers. I’m hoping everything makes it all the way to the Middle East in a state that is still edible. Here’s hoping. I double wrapped everything, and also used a little trick from the Baking Gals website, including pieces of apple peel in the bags to keep stuff fresh. I’m crossing my fingers that it works.
We were encouraged to write letters about ourselves and include pictures, blog and e-mail addresses, etc. So I typed up a little page about myself and my family, including a few pictures. I also enclosed a handwritten holiday card, thanking Brian for the sacrifices he has made for all of us here at home.
We’re also supposed to take pictures of ourselves with our boxes to share with the Baking Gals site. So that’s what you see above.
Today, I will go to the post office and pay just $10.95 to send Brian his sweet treats. As it turns out, all you have to do to ship this stuff is go pick up a large, flat rate Priority Mail box from USPS. I got it at one of my local post offices. You can put as much crap as you can possibly fit in there, and it’ll still only cost $10.95. It regularly costs $12.95, but they give a discount if you are sending it to an APO/FPO (military) address.
OK, so now onto the next thing. Guess what? Operation Baking Gals isn’t just a holiday project. It runs all year round. So this is what I want to do: I want to start a team! It’ll be my first time as a Team Leader/Host.
I’ve been told by Susan, the Operation Baking Gals founder/coordinator, that the next round of shipping will likely be between January 30 and February 9. You can send your package anytime during this time period. The goal is to have the soldiers receive their boxes in time for Valentine’s Day.
You have to sign up for a team to participate in Operation Baking Gals, and I’d love for as many readers as possible to join me. The Round 6 (Valentine’s Day) sign-up isn’t available yet, and probably won’t be for several more weeks. I’ll be sure to post the information here once it is available so that anyone who is interested can sign up. In the meantime, if you are interested, can you please leave a comment so that I can get a feel for how many people I’m going to have?
Oh, and also–don’t bake? Don’t worry. You don’t have to bake to participate. As you can imagine, there are a lot of things from home that the soldiers appreciate having. There is a long list of store-bought stuff that is appropriate for sending. If that’s up your alley, you can sign up, too. You’ll get all of the info about what types of things to send once we’re prepping for the next round.
Lastly, and most importantly… I’m putting out a call for a soldier. I’m lucky to not have anyone I know and love deployed (at least not right now). As a result, I don’t have an automatic choice for a soldier to send our baked goods to. But I know–from some of the blog comments I’ve received in the past–many of you do have loved ones over there. If you do, and you’d like me to consider him or her as our team’s soldier, please leave a comment or e-mail me directly at roadtotheaisle@gmail.com. Tell me how you know them, how long they’ve been gone, and anything else that you think I’d like to know about this person.
If I receive more than one request, it’s not a problem. I plan to continue participating as a Team Leader/Host in Operation Baking Gals for every round moving forward. So if we can’t bake for your girl/guy this time, I’ll be sure to try to get them in for a subsequent round. Sound good? Oh, but one important thing to note–you must have an APO/FPO address for this soldier. We need to be able to make sure our packages are going to arrive where intended!
So, please consider joining me. And again, if you do want to join me, please leave a comment that you’re interested in Round 6.
What on Earth am I talking about? Tessa’s breath!
Okay, okay. If I’m going to be honest, it’s not as if it smells exactly like roses, but here’s the thing: It doesn’t smell like anything.
This is a wonderfully, fabulously, beautifully unexpected “side effect” of Tessa’s new food. And I’m totally digging it. Why? Because Tess wakes me up every morning with a tongue in my face. And I can personally tell you that before the new food, it was not exactly joyful to wake up to the smell of rank dog breath.
(An oldie, but a goodie — Spring/Summer 2007)
For further laughs, imagine me trying to get a whiff of my dog’s breath the last few days. Because believe me, I’ve tried. I didn’t believe that the food could possibly take the smell away, so I kept trying to smell it. Last night, I finally came to the conclusion that the stink is just not there.
I know, I know. You all must think I’m crazy. And this post isn’t even a result of my writer’s block; I swear. Instead, I just really wanted to share another fantastic benefit to higher quality dog food.
We officially started Tessa on the transition to her new food last Monday (December 1). I touched on the food switch in my Thanksgiving post, but didn’t talk about many details. Today, I want to share more specifics to help potentially inform fellow dog owners. Am I an expert? Hell no. But what I’ve learned in the last month or so were things that I never knew before.
I’ll start off by saying that a dog food discussion came up a few months back on one of the message boards I frequent. Someone posted a website that contains unbiased reviews of the different brands and types of dog food. Out of curiosity, I looked up Tessa’s Iams and was kind of surprised to learn that it was only rated with 1 star (out of 6). I was surprised because Iams had been what the vet recommended to us when we first got Tessa as a puppy. And why would they recommend something that is not so good for my dog?
A few posters told me that vets actually get kickbacks from certain food and drug companies–if they recommend Iams, the company will pay them, pay for some of their schooling, etc. I’m not sure how true that all is, but since that kind of thing can happen with human doctors and pharmacists, and drug companies (mostly in the form of meals and treats to “woo” them), I wouldn’t necessarily doubt it.
At the time of this discussion, we had just purchased a new bag of Iams for Tess, and I figured maybe I’d look into switching her to something better once she was done. Well, I didn’t. We ended up buying yet another bag of Iams at the end of October.
And then, as you all know… all hell broke loose with Tessa’s health.
During my many hours of research on the internet about canine lymphoma, I came across several sources that talked about how in some studies, diet has been linked as a cause of lymphoma. Basically, most dog foods contain ingredients that dogs aren’t physically made to digest (such as wheat and other grains). As a result, their bodies develop various immune dysfunctions, including cancer. (Here is just one of the web pages that discusses this: http://www.dogcancer.net/lymph.html.) Sure, it’s not really proven (at least not yet), and whether or not this should be believed is totally up to the individual. However, you can imagine my horror and guilt upon reading this after we had been told Tessa likely had lymphoma.
Also, after our initial diagnosis, my mom went to an acquaintance of hers, who is some kind of “Dog Whisperer” type. After hearing that Tess had lymphoma, she made recommendations for a very strict diet that we should put Tessa on. By the time we had a chance to really think about implementing it, we received our great news of the negative biopsy report. Even so, we knew we wanted to change her diet. Given that she still had so much Iams left, we thought we could wait it out until she was done with it. In the meantime, my mom e-mailed her friend again to ask if her diet recommendations were still the same, even after the negative biopsy. She also asked if it would be OK to continue Tess on the Iams until we ran out.
Her answer (directly copied and pasted from his e-mail): “I would never feed my dog Iams because it is made with chicken by-products (of which there are no rules) and corn meal. Meat by-products are any parts of the chicken that is not consumed by people. This could include beaks, feathers, feet. Corn is not digestible for dogs or even humans. It’s a filler and causes the dog to eat more and poop more. It’s a waste of money. Vets even recommend Science Diet dog food because if they promote the food in vet offices, Science Diet will pay for part of their schooling. Science Diet is another dog food I would suggest my clients to avoid.”
She went on to say: “Your daughter can donate the food to any shelter and begin feeding a more digestible, healthier food such as Premium Edge, Natural Planet Organics, Canidae, Innova, Wellness, Merrick, California Natural. She should read labels: avoid corn, wheat, soy, BHA/BHT, meat by-products. She should also avoid these ingredients in any treats given to the dog. She should mix the Iams and the new food for about a week.”
This is just one expert’s opinion, but we took it to heart. We decided to switch Tessa’s food even though we were nowhere near done with the bag of Iams we had purchased. Upon doing a bit more research (including prices in our area), we ultimately decided to start feeding Tessa the California Natural Lamb Meal & Rice Adult Small Bites. So last week, we started her off with mixing the new food with the Iams. By Saturday, she was eating 100% California Natural.
OK, so wow. This post is a lot longer than I thought it would be. And I’m not even done. But again, I’m just putting this information out there in case any of you care. As I said before, I didn’t know about any of this stuff, and if I had, we likely would have been feeding Tess better food from the time we got her. She was only 10 weeks old.
I just want to encourage you all to do a little more research about what you are feeding your dogs (and other pets, too!). What are you currently feeding? Go ahead and look it up on Dog Food Analysis, and see how it’s rated. In case you’re curious, the California Natural is a 4-star food. So not the absolute best there is, but a good start. We may switch her yet again down the road, but we wanted to at least get her started on something good.
After reading the ingredients list for Iams (we were feeding her the Mini Chunks), and comparing it to the ingredients in California Natural, I feel much better about what we’re giving her.
The cost of the food is obviously a bit more. I think we were paying around $17-18 for a 20-25 lb. bag of Iams (always bought it at BJ’s Wholesale), and now we’re paying $30 for a 20 lb. bag. For us, the benefits outweigh the cost. Also, depending on the food and the dog, most of the time the better foods require that you feed less food, so it evens out a little. I’ve also read better food = less poop, but we haven’t necessarily found that to be true yet.
Tessa is our baby. We don’t want to be feeding her crap. With the new food, we’re hoping for a healthier dog overall.
The good breath is just a bonus. :)
Is there anything that smells more like Christmas than gingerbread?
(Using my best Kevin McCallister impression): I don’t think so.
I am in the midst of working on a special project. These cookies are a part of that. I’ll explain more tomorrow or Thursday, so stay tuned for that.
Anyway, tonight I hit the kitchen and made gingerbread cookies for the very first time. It went pretty well, I’d have to say. Especially for using a random recipe that wasn’t “proven.” It’s very good, though… spicy, just as you’d expect gingerbread to be. My biggest challenge was that gingerbread cookies are a little bit different than any other cookies in that they definitely get very firm and crunchy. I wasn’t quite sure what I was working with.
If I were to change anything the next time I make these, I would do two things differently:
1) I would bake them for less time. I like chewy cookies, and these are a bit crunchier. As I already mentioned, gingerbread cookies are crunchier by nature, so you almost have to undercook them a little bit to get them chewy. Because I was making such huge shapes, I was paranoid about baking time, so I think I overdid it a little more than I would normally like. It was also hard to tell when the cookies were browning since they are such a dark color to begin with.
2) I would use buttercream icing instead of royal. Or I would use royal, but go further and “flood fill” the cookies. I had problems with some of my outlines breaking off as I was packing them up for storage. Not good. But oh well. It’s not like royal adds much flavor anyway… the gingerbread dominates the taste of the cookie. I’m sad they may not look very pretty by the time they are eaten, though! At least they taste good.
I chose to use these huge cookie cutters that I have. Mostly because I didn’t want to have to decorate 8 zillion cookies in the middle of a work week. And what better shapes to use than the classic gingerbread man and gingerbread woman? I also threw some large stars in there because I needed something slightly smaller to help use up dough scraps.
To outline all of these cookies (18 total), I only made 1/3 batch of Wilton’s royal icing. When I was first mixing it up, I thought I had made a gross underestimation and that I would never have enough icing. Turns out that my original guess was correct, because I had more than enough. Obviously, if you want to flood fill the cookies, you’re going to need more than that.
Directions:
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. (I didn’t plan ahead so this threw a wrench in my plans. So I fudged it. I put it in the freezer for 5-10 minutes, then in the fridge for another 10-15 minutes. In the meantime, I cleaned up my mess and prepared for rolling out the dough. It worked just fine, the dough was a good consistency for rolling.)
4. Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/8 – 1/4 inch. Use a floured cookie cutter to cut out the cookies. With an spatula, lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart.
6. Bake for about 8-12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown. (For my huge cookies, I did 10 minutes, and as I said, I would go with less time next time so they are chewier. So obviously, bake for less time if you want your cookies to be chewy. They will continue to bake for a minute or so even after you remove them from the oven.)
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minute. When they are firm enough to move, transfer to a wire rack to cool completely.
Makes about 3 dozen cookies depending on the size of cookie cutter used. (For me, with my large cookie cutters, I got 18 cookies.)
If you normally check in with me every day, you may have noticed that I’ve been a bit M.I.A. for the last several days.
As it turns out–For the first time since I started this blog back in July, I am suffering from a bit of writer’s block. I have written almost every day since I started Heather Drive. And really, my streak goes back further than that, to Road to the Aisle. I blogged really regularly for the last several months on that blog, as well.
My problem stems from a combination of things. 1) True writer’s block. I feel like I haven’t had much to talk about. 2) Things have been busy. This weekend, I spent much of my free time working on Christmas presents. 3) Secrecy.
The secrecy part comes into play because there are things that I’d like to talk about that I can’t talk about yet. So, to be fair, I do have things to share–I just can’t because I don’t want to ruin the surprise for a few people who read this blog.
As for the busy weekend… if you scroll down, you’ll see that I did catch up on a couple of blog posts that I had intended to write this weekend.
With that, I turn to you. I’ll keep brainstorming, and for sure, I’ll keep writing. But, help a girl out.
Is there anything in particular you’d like to see more of on the blog? Anything you want to hear about?
How about questions for me? About anything–baking, cooking, the blog, my life?
Yet another variation of the fantabulous Thick and Chewy Chocolate Chip Cookie. First there was the original. Then came M&Ms.
Now? Well, Reese’s Pieces, of course.
I have to give credit where credit is due, so it’s true that these were actually my husband’s idea.
We had plans with friends last night and I mentioned that I wanted to make cookies for dessert. We had leftover Reese’s Pieces in the cupboard from my cupcake bites, and Michael suggested throwing them into the cookies instead of chocolate chips.
Interesting concept, for sure. And let’s be honest–there’s no way cookie dough + Reese’s Pieces would not work out well.
And so Chewy Reese’s Pieces Cookies were born.
Chewy Reese’s Pieces Cookies
Makes approximately 15-18 large cookies
Ingredients:
– 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
– 1/2 tsp. baking soda
– 1/2 tsp. salt
– 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
– 1 cup packed (7 oz.) light or dark brown sugar
– 1/2 cup (3 1/2 oz.) granulated sugar
– 1 large egg + 1 egg yolk
– 1 tbsp. vanilla extract
– 1 – 1 1/2 cups plain M&Ms
Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the Reese’s Pieces to taste.
4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

About
I'm Heather. I'm 33 and have been married to Michael for seven years. Together, we have two beautiful little girls we love more than anything, and a miniature dachshund who drives us crazy. I'm a full-time working mom who has very little time for my own "stuff" these days, like home improvement, cooking/baking, cake decorating, and photography. Despite the team not making the playoffs since 1999, I'm STILL a Buffalo Bills fan, which I think speaks to my loyalty AND sense of humor. I can't wait to pick up the pace with travel again some day... you know, when we're done being ruled by tiny fists. Welcome to my blog.The Address
heatherdriveblog@yahoo.comHeather Drive Archives
Post Categories

.jpg?w=595)
.jpg?w=595)
