Monday, April 30, 2012

Cooking on a Round Table

I was fortunate to get a round table for our room during the school's move 
to our new location.

The table is used as our snack table.
I like it for visibility.
Everyone who sits around it has a view of everyone else.
I feel it leads to open conversations.

It's also great for when we cook together.
Like today,
we made carrot ginger cookies.
Everyone wants a turn,
and everyone gets a turn.
We work our way around the table.
 Taking turns stirring,
 learning how to fill the measuring cup full
then leveling it off.
They pass the bowl then eagerly await their next turn.
Always willing.
 Learning how to use a new utensil
 and watching our cookies appear.
They were delicious.

I found the recipe on Martha Stewart website.
Here's the recipe for the cookie and not the frosting (you can go to the site if you want that)

  • For The Cookies

    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup packed light-brown sugar
    • 1/4 cup granulated sugar
    • 1 large egg yolk
    • 3/4 cup all-purpose flour
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1 cup rolled oats
    • 3/4 cup packed, finely grated, peeled carrots
    • 1/3 cup dried currants


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
  2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
  3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.