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Foodie Friday: Holiday Sweets

Food & Drink >

3123693806_4cb1ca16d9_zIn the realm of pastry, the most overlooked and under-appreciated types of confections are usually the most common. It’s easy to take something like ice cream for granted if you get yours at the supermarket.

However, the trend of over-indulgence on store-bought goodies is something that we foodies need to nip in the bud. Sure, it’s easier to grab a bag of Chips Ahoy at the supermarket and keep them around in the cupboard where they, eerily, don’t get stale. But where’s the fun in that?

It’s no secret that everyone eats more sweets this time of year but while, personally, I am unable to enjoy sweets, I sure do like to make them for my friends and family. There is something very satisfying about giving your loved ones a gift of homemade confections that you put so much effort into making.

This edition of Foodie Friday, I want to share a couple cookie recipes that I have been honing for some time now. Remember, recipes are just a guideline and there is one, very important, ingredient that you never write down… love. Enjoy!


Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoons baking soda
Pinch of salt
4-6 ounces milk chocolate chips

Preheat oven to 350 degrees F. With an electric mixer, beat butter at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs one at a time and vanilla, beating well. In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels. Roll dough into 1 inch balls and place about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.


4 large egg whites
1/2 cup white sugar
small pinch teaspoon table salt
4 cups shredded coconut lightly toasted

Pre-heat oven to 350 degrees F. On a baking sheet spread coconut evenly and bake until lightly toasted about 4-5 minutes. In a mixing bowl (stand mixer if you have it) whisk together the egg whites and salt on medium speed until the egg whites turn white. Slowly add in sugar and increase speed. Whisk mixture until stiff peaks form. Gently fold coconut into the eggs until fully incorporated. Spoon onto a baking sheet lined with parchment paper in desired size and shapes (I make a Quenelle). Bake for about 15 minutes or until light golden brown. Allow to cool for two minutes then carefully remove to wire rack to complete cooling.


For you sweets-lovers lucky enough to be living in Ohio, here are some totally sweet events courtesy of the good folks at A La Carte Food Tours and Columbus Food Adventures!

Saturday, January 26th I Au Chocolat. Oh! Chocolate!Columbus, Ohio

Saturdays, January 19th-December 13th 2013 I Cookies, Cake, and Pie, Oh My!Worthington, Ohio

Saturdays, February 9th-March 23 2013 I All Dessert Food Tour (February-March)Columbus, Ohio

Saturdays, March 23rd-November 16th 2013 I Sundaes in ColumbusWesterville, Ohio