There is something about baking that provides a comfort and warmth that most men absolutely love. Even for men who very rarely eat sugar or dessert, there is something to baking that make them feel loved, adored and even secure. Not secure as in what a man provides for a woman, but there is something similar to it that is there (Maybe the English language needs to have gender based words like many other languages. It would make things easier to explain). Not only does it fill their stomachs (and their hearts) it makes your home warm and inviting. The smell will permeate the house and they will notice it walking in the door from a long day. Maybe it seems silly to some, but things like this can instantly turn a rotten day straight around. He’s home now, with you, and all is well.
I have recently been introduced to Pinterest. I don’t know much about it beyond looking up Spacebunny Day’s (Vox Day’s wife) page there searching out recipes. She had posted this amazing recipe for Caramel Stuffed Apple Cider Cookies. I just finished making them with my daughter and they are amazing. The recipe is from a website called Scrambled Henfruit and the link to her cookie recipe is here. The Scrambled Henfruit recipe has been modified slightly from where she originally found it. If you follow the link from her post (or below) it will take you to the original recipe. I have looked through the Scrambled Henfruit blog a bit and it is worth a look. She has some amazing looking recipes there.
Here are her Caramel Stuffed Apple Cider Cookies (I don’t see any type of copyright on the page so I think it’s ok to post this recipe. If anyone knows otherwise, please let me know. I will take this down.)
- Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
- In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
- With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
- Beat in eggs, one at a time. Add vanilla and mix well.
- Gradually add flour mixture to butter/egg mixture. Mix until just combined.
- Refrigerate for about an hour. (If you’re really impatient you don’t have to do this, but it makes it so much easier to work with.)
- When you are ready to bake, unwrap your caramels.
- Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
- Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
- Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they’ll pop right off.
- Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.