Secret Baker Round-Up

As you may know if you read this blog, or Tracey's, or Margaret's, the three of us came up with an idea on Twitter one night. We thought, since we do so much reading about things each other make, it would be fun to get to taste something. We decided to call it Secret Baker, like Secret Santa but with baked goods. So fun!

We all made announcements on our respective blogs, and had 20 people sign up!

I used random.org to pick out bakees for everyone, we picked a shipping date and we were off! I asked everyone to send me pictures of the goodies they got, and while not everyone has obliged, here are the pictures I have gotten. If anyone is reading this who hasn't sent me a pic, send it to me and I'll add it to this post.

First up are the goodies I made for Tracey! I couldn't believe I got her to bake for, especially because she was the winner of the giveaway I did a couple of months ago... I was so excited, because she was in on the creation of Secret Baker, so I went all out in baking for her. In addition to the macaroons above, here is what I sent:

Brown Butter Blondies

Salted White Chocolate Oatmeal Cookies

Cappuccino-Chocolate Bites with Cacao Nibs

Here are some chocolate-dipped peanut butter cookies that were sent to Kara from Lisa... Not sure if they have blogs, maybe they could let me know so I can link them?

These are the delicious Double Ginger Cookies that I received from Di! They were so yummy, I ate 5 within 45 seconds of opening the box... They have crystallized ginger in them - I loooove crystallized ginger - and I will definitely be trying out the recipe! Thanks Di!

Next up, we have Whole Grain Cranberry bread that Beth received from Wendy

Margot went all out, and baked 5 goodies for her bakee Helga (blogger?)! They were: Ginger Oatmeal Cookies, Cranberry Apple Cookies, Caramel Corn, Peanut and Pumpkin Seed Brittle with Pumpkin Pie Spice and Cinnamon Toast Biscotti. Wow Margot, you really outdid yourself!

Some more of Margot's goodies

Mary Ann got these Pumpkin Bars with Cinnamon & White Chocolate Chips From Tessa (blogger?) - so cute in the pumpkin shaped pan!

Di received these Peanut Butter & Jelly Bars from Leslie

Kayte received a lovely loaf of Cranberry Bread from Tracey, {I made my own version of the Cranberry Bread after seeing this picture, here is my post on it} as well as some Spiced Biscotti

I was sent this photo from Ashley, who actually baked these goodies for Margot, though there was no info in the email as to what everything is... Those cookies on the top left look like they could be World Peace Cookies, but I don't know... If Margot or Ashley reads this, let me know and I'll update...

Susan sent me this photo of some Cappuccino Biscotti that she baked for Nina

Wendy was sent S'Mores Bars by Whitney

Lastly, here are some spiced shortbread with pumpkin drizzle baked for Tessa (blogger?) by Kerri

Thanks so much for everyone who took part in the first round of Secret Baker! I had lots of fun and I hope all of you did too!

Feel free to send feedback to me (through email) about your experience and anything we can do to make Secret Baker better/easier/clearer, etc...

If you want to get in on the fun and receive something baked just for you, the second round of Secret Baker is now open! Margaret will be hosting, and it will be a Christmas/holiday cookie exchange. You can sign up by emailing me (blueridgebaker@gmail.com), Margaret or Tracey. If you took part in this round, all we need to know is that you are interested. If you are new to Secret Baker, please include your full name, shipping address, email, blog (if applicable), and any food allergies or aversions.

Thanks again everyone!

Chocolate Dipped Coconut Macaroons

Something I've always loved, the coconut macaroon. It is amazing how simple it is, yet how much flavor it has. Plus the flavor possibilities are endless.

These are a little something I included in my Secret Baker box along with a few other treats.

I had never made macaroons, though I had made macaroon topped brownies many times, so I knew how easy they were. Nevertheless, I had a hard time finding a recipe that didn't include sweetened condensed milk. Then I remembered that The Sweet Melissa Baking Book had one! I looked at it, and simplified it a bit, as it called for zest and I had no citrus, and it has chunks of chocolate in the macaroon, and I wanted to dip mine.

Okay, truth time: I'm not entirely sure I'm in love with these. I think the ratio of egg white to coconut is a little off, as the outside of them got crunchier than I typically like in a macaroon. I thought the flavor was great, and I loved the combination of the coconut with the semisweet chocolate I dipped them in, but the texture could use a tad bit of improvement. Maybe it is just that my expectation of them was that they would be very moist, and maybe that is hard to achieve in a macaroon without the sweetened condensed milk. When I knew I would be biting into something with a crunchy exterior and chewy interior, I actually did love them, though I probably shouldn't have to psych myself up for each bite of a sweet treat...

I almost didn't include them in the box, because I didn't want to send a bum treat, but everyone has different tastes, so I'll let my Secret Bakee tell me what she thought of them and report back.

Chocolate Dipped Coconut Macaroons

adapted liberally from The Sweet Melissa Baking Book

14 oz unsweetened shredded coconut

1 cup sugar

3 large egg whites

5 ounces of semisweet chocolate

Preheat oven to 325. Combine coconut, sugar and egg whites in a bowl and mix with your hands until all of the coconut feels moist. Firmly pack mixture into a small cookie scoop or a tablespoon and place on parchment-lined cookie sheet. Bake for 25-30 minutes, until the cookies are golden brown. Remove to wire rack to cool completely. While cookies are cooling, melt chocolate in the top of a double boiler or in a heat-proof bowl set over a small pot of simmering water, stirring occasionally. When the chocolate is melted and cookies are completely cool, hold the rounded part of the cookie and dip it into the melted chocolate, coating the bottom and coming about 1/4 of the way up the side. Place cookie chocolate side down on parchment, and let the chocolate harden. Makes about 40 macaroons.

Secret Baker

Last night on Twitter, Tracey, Margaret and I were chatting about how fun it would be to bake for other bakers/bloggers, and receive baked goods in return. We're calling it Secret Baker, because you won't know who is baking for you until you receive the package! So fun! If you would like to take part, here are the details:

I will be hosting the first round, if you would like to get a surprise package in the mail (and send one in exchange, though not necessarily to the same person) email the following information to blueridgebaker@gmail.com:

- Your name

- Your shipping address

- Your email address

- Any food allergies, dietary restrictions, food aversions, etc...

The last day to join for round 1 is Monday, October 26th.

We will all ship out on Monday, November 2nd. It is important to ship out on this date so we can be sure the goodies will arrive before the weekend. The theme we have chosen for the first round is fall - easy, and so many possibilities!

All of the bakees will be chosen at random, and you will be contacted via email on October 27th with the name, address and dietary details of the person you'll be baking for.

We all read about each other's kitchen adventures, won't it be fun to get a taste?! Join us!