Archives

Uncategorized

The History of Christmas Cookies

November 27, 2018

The holiday season is upon us, and we can practically smell the aroma of fresh baked cookies wafting through the air. Beyond being a delicious holiday treat, Christmas cookies are part of many family traditions, and have a rich history to boot!  

If you’ve ever wondered why we bake certain cookies each season, or why we leave the good stuff out for Santa, it’s time to enroll in Christmas Cookie History 101! Before you rummage through your kitchen cabinets for your favorite cookie cutters and baking supplies, indulge in these five fun facts about Christmas cookies!

 

Treats for Jolly St. Nick

The practice of putting out cookies for Santa began in the 1930s during the Great Depression when parents were trying to instill a sense of thankfulness in their children. Leaving goodies, perhaps in sweet cookie jar from Cheryl’s, continues to be a small way of sharing the holiday bounty. Some families even extend the giving to the storied animals, leaving carrots or apples out for Santa’s reindeer!

Spice, Spice Baby

When unusual aromatics like nutmeg, cinnamon, and ginger became more widely available in Europe in the Middle Ages, they were put to good use at holiday baking time. It became traditional to combine butter and sugar—which cost a pretty penny back then—with these prized spices once a year at Christmas. Bakers today include nutmeg and molasses in holiday desserts, particularly in gingerbread cookies—one of the most widely baked seasonal treats. Cheryl’s includes this popular variety in the assorted holiday tin!

Sweet as Sugar

Along with gingerbread, simple sugar cookies have become another staple on Christmas dessert trays, a tradition that started in the 1700s. At this time, German settlers in Pennsylvania may have brought over the traditional unleavened, easy-to-store treat from Europe. Pliable sugar cookie dough is easy to roll and cut into shapes, which adds to its popularity at Christmas time today.

 

Frosting Versus Icing

Whether you spread thick pastel layers or use a delicate white glaze on your cut-outs and gingerbread, Christmas just isn’t the same without lots of frosting (or icing, depending on where you live). Decorating cookies with frosting began in the 1600s with a mixture of sugar and egg whites that topped cakes; once cooled, it looked just like ice. Today, the buttercream variety is very popular, and can be found on Cheryl’s frosted cookies in every holiday shade.

A Cut Above

Cookies have long been molded and shaped, but using cutters likely began after Queen Elizabeth I decided she wanted gingerbread specially made to look like her honored guests. Tin cookie cutters made stamping out little men easier (and faster), though later these tools were made from aluminum, plastic, and copper. Today, many families have an assortment of seasonal cookie cutters and look forward to using them at the holidays.

Reading about Christmas cookies is a good start, but you should really enjoy some first hand to further advance your studies. Fire up the oven with these Christmas cookie recipes, or check out Cheryl’s wide assortment of holiday cookies and treats for a truly educational experience!

Uncategorized

What we’re baking right now

October 9, 2018

As the weather cools down, our ovens warm up!
Read on for recipes, tips and info on our new fall flavors.

There are certain flavors that just scream “fall” and they’re not ALL pumpkin spice. Our bakery chef and her team have whipped up five scrumptious autumnal cookies that you’ll want to keep in your cookie jar for parties, after-school snacks, quick-and-easy desserts, tailgating and more.

PEANUT BUTTER-FROSTED BUCKEYE COOKIE

Loaded with chocolate chips and mini peanut butter cups, these rich chocolate and peanut butter cookies are topped with peanut butter buttercream frosting and even more peanut butter cups.

PEANUT BUTTER-FROSTED BUCKEYE BROWNIE

Want something a little denser, and ooey-gooey-er with the same great flavor as out Peanut Butter-Frosted Buckeye Cookie? Our brownie of the same name is also topped with creamy peanut butter buttercream and mini peanut butter cups, but has that fudgy, luscious texture only a brownie can provide.

BUTTERCREAM-FROSTED MAPLE WHITE CHOCOLATE COOKIE

Our autumn-inspired cookie batter is made with real maple syrup, and baked with premium maple-flavored white chocolate chips inside. We frost the finished cookies with creamy maple buttercream and sprinkle with more maple chips. The result is a soft and tender cookie with just a tiny bit of toothiness.

CHOCOLATE CHIP “BROOKIE”

We say, when you can’t decide, have both. Our “brookie” features a rich, chocolate chip-laden fudge brownie topped with a chewy chocolate chip cookie. It’s two desserts in one!

PUMPKIN FUDGE BAR


The base of this indulgent treat is a fudgy chocolate chip brownie. We top it with a layer of pumpkin spice cake, then finish it with a sprinkle of raw sugar for sparkle and sweet crunch. A true original!
A boo-tiful sight to behold.

LAST-MINUTE HALLOWEEN PARTY HACKS

TABLE TOPPERS

By the time you’ve gotten the costumes and the candy ready, the last thing on your mind is the table for the trick-or-treat after party. No worries. We’ve got you covered. Our Halloween Cookie Jars not only come with delicious cookies inside, they also make great party table centerpieces. Just set one down in the middle of the table, put out the cookies and some cups or mugs, and you’ve got everything you need.

       

GOBBLE STOPPERS

Don’t want the kids to dive into the candy the minute they get home? Give them something better to do. Our Halloween Cut-out Cookie Decorating Kit is a fun party activity with sweet rewards.

PULL ALL THE PUNCHES

Orange + Purple = BLACK. For a quick and creepy punch everyone will love, add one package of orange powdered drink mix and one package of grape powdered drink mix to one liter of ginger ale and stir. Then add three quarts of cold water and two cups of white sugar, and add ice.

Here are some great recipes from our bakery chef!

Cheryl’s Maple White Chocolate Cinnamon Cake Balls

Prep Time: 5 minutes
Cook time: 2 hours
Yield: 24 cake pops

Ingredients:

  • 1 dozen 1.6 oz Maple White Chip Cookies
  • 1 tablespoon water
  • 10 oz white chocolate melting wafers
  • Parchment Paper
  • Sprinkles

Instructions:

  1. In a food processor, mix broken pieces of the Maple White Cinnamon Cookies and water.
  2. Blend until you can form into a ball. Slowly add more water if needed.
  3. Scoop dough into balls that measure approximately 1 ½” and place on a tray lined with parchment paper. Freeze for 1 hour.
  4. While the truffles are firming up in the freezer, melt the white chocolate wafers according to the directions on the package.
  5. Dip each of the firm truffles in the melted white chocolate, using a fork to allow excess chocolate to drip back into the melting bowl. Place the enrobed truffle back on the tray.
  6. Add sprinkles while white chocolate is still wet
  7. Place completed truffles in the refrigerator for 1 hour or until completely dry.
  8. ENJOY!

Cheryl’s Peanut Butter Blossom Cookies

Prep Time: 5 minutes
Cook time: 14 minutes
Yield: 24 cookies

Ingredients:

  • 24 Cheryls Peanut Butter Doughballs, Thawed for 20 minutes
  • 24 Hershey Kisses

 Instructions:

  1. Roll each thawed doughball into granulated sugar.
  2. Bake 12 Peanut Butter Doughballs according to the directions on the box
    (340 degrees for 14 minutes).
  3. Remove from the oven and place an unwrapped Hershey kiss in the center of each warm cookie.
  4. Let Cool for 20 minutes on cooling rack.
  5. ENJOY!

 

Cheryl’s Peanut Butter Cookie Cups

Prep Time: 20 minutes
Cook time: 14 minutes
Yield: 24 cookie cups

Ingredients:

  • 24 Cheryl’s Peanut Butter Dough Balls, thawed for 20 minutes
  • 24 mini muffin liners
  • 24 Miniature Reese Cups

Instructions:

  1. Line the mini muffin pan with muffin liners
  2. Roll the doughball into a ball and place into each mini muffin cup
  3. Bake according to directions on the box (340 degrees for 14 minutes/ovens vary)
  4. Remove from the oven and add in a single buckeye into each cup.
  5. Allow 20 minutes on cooling rack before serving.
  6. ENJOY!
Cheryl's Cookies and Brownies

Summer Flavors

August 2, 2018

As far as we’re concerned, red, white and blue are the colors of summer, and not just for the fourth of July.

 

STRAWBERRIES ARE RED…

The grocery aisles and farmer’s markets are loaded with strawberries this time of year. We blended them with buttercream to frost our zesty lemon sugar cookies (made with real zest and sweet lemon chips), but we still can’t get enough. Here are just a few other delicious ideas for the season’s best berries.

 

HOMEMADE BLENDER STRAWBERRY LEMONADE

 Image result for Swimming pool

Give your favorite lemonade recipe a little kick by adding a super-smooth puree to the pitcher. Simply blend eight large strawberries and two tablespoons of sugar together in a high-speed blender, then add one cup of water and blend until smooth. Add the puree to six to eight cups of prepared lemonade, and enjoy.

 

 

HOT FUDGE SUNDAES WITH SLICED STRAWBERRIES

Vanilla ice cream and sliced strawberries topped with our thick and glossy hot fudge is the best summer sundae ever to tickle your tongue.

Cheryl’s Hot ButterFudge Sauce

Move over buttercream, there’s a new buttery topping in town…this time it’s mixed with cream, brown sugar and honey for a sauce that’s better than fireworks!

Ingredients:

  • 2 tbsp unsalted butter
  • 2/3 cup of heavy cream
  • 1/2 cup of honey
  • 1/4 cup of brown sugar
  • 1/4 cup of cocoa
  • 6 oz. of semisweet chocolate chips
  • vanilla
  • salt

Instructions:

  1. In a small saucepan combine butter with heavy cream, honey, brown sugar, and cocoa over medium heat.
  2. Once everything has melted, remove from heat and stir in chocolate chips, a dash of vanilla, and just the tiniest pinch of salt.
  3. You can keep leftovers (if you have any) in the refrigerator for a month or so.

 

 

SOME BUTTERCREAM’S BLUE…

The fourth comes and goes, but our patriotic cookie collection lives large all summer long. Frosted in red, white and blue buttercream and sprinkled with stars, they’re ideal for all sorts of seasonal celebrations. One of our favorites!

 

THROW A STAR-GAZING PARTY

Invite friends over to lie back on the grass and take in the constellations you can most easily see in the Northern Hemisphere.

Start by locating Polaris, or the North Star, which consistently stays due north. You can find Polaris by identifying the Big Dipper, locating the two stars that make up the end of the Dipper where the water would pour out, and then imagine the water running straight down. The bright star at the end of the imaginary stream is Polaris.

Another fun star grouping is called The Summer Triangle, made up of three stars named Vega, Deneb and Altair. To locate them, face south. Vega is the brightest star you’ll see if you look east (to your left). Deneb is the second brightest to your lower left, and Altair the faintest to your lower right. Once you’ve found all three, you can identify the constellations associated with them: Lyra the Harp, Cygnus the Swan, an Aquila the Eagle.

It can be fun to see who can make out the constellations first, and even more fun to end the evening with star-studded cookies and sparkling water or wine.

 

 

MANGOES ARE SWEET…

We wouldn’t do it every day, but we highly recommend our seasonal Mango Cookies for…breakfast or brunch. Made with butter, mango preserves and sweet, chewy bits of real mango they’re delicious as a sweet side to a tropical fruit plate with coconut yogurt.

 

 

AND REGRETS SHOULD BE FEW!

The days may be longer, but the season always goes too quickly. This summer, don’t miss a single cookout, picnic, clambake, day at the lake, or backyard barbecue…and always remember to bring cookies. Because life’s too short to pass up dessert.