Boston Food Swap

Gastronomic Adventure in Vermont's North Country

noreply@blogger.com (Lyn Huckabee) — Tue, 14 May 2013 21:00:00 +0000

Shepard Farm in Putney, VT

If you've been following this blog for a while, you might remember a post from last January 2012 where we described a day trip Tara and I took to Vermont to explore its dairies. We were so enchanted by that 12-hour trip that we vowed to return with enough time to fully experience the New England farm life. That vow brought us to the mountains of Northern Vermont for a week (this past October) to taste cheeses, wines, maple products, apple products, and anything else we could eat. The trip cemented Vermont’s status in my mind as the best rural vacation spot in New England because, as most food swappers can surely relate, the locale with the best food wins!

Our Vermont adventures started before we even arrived at the resort when we stopped at the Ben and Jerry’s factory for a scoop. On our last trip, we remembered a tiny shopping center down the street with wine, chocolate, and cheese, so we stopped there too. Between the first shopping center and the resort, we discovered the Cold Hollow Cider Mill store (complete with yet ANOTHER wine tasting on the property) where we could watch cider pressing and buy cider jugs, donuts, fudge, and hot dogs! So, on one road in Waterbury, Vermont (Waterbury-Stowe Rd for those of you who won’t get to the end of the sentence before your GPS is programmed) we found an ice cream factory, two wine tastings, cider heaven, a Lake Champlain Chocolate store and a Cabot cheese shop! We even heard that the Green Mountain Coffee Company is on a different street within a mile or two from this delicious strip although we didn't make it this time. Therefore, we renamed Waterbury, VT “Mecca” because it is the holy land for your mouth.

Throughout the week, we visited a number of actual farms across the state. In January, we only made it to the Fat Toad Farm after dark when we couldn’t take a tour so it was our top priority this time around. This time, we got to meet the goats as well as their cows, pigs, chickens, and dogs! We also witnessed the humans making epic goat’s milk caramel. The team at the farm had the stroke of pure genius to add bourbon and salt to their caramel to make a seasonal treat that is mind bending. We did, however, learn that their incredible chevre is no longer in production. Thankfully, we bought several tubs from the final batch!

The most beautiful farm, hands down, was in Shelburn. The Shelburn Farm is actually a gilded age-era agricultural estate turned non-profit farm education center. Besides the horses and sheep, here you can also see Olmstead designed landscapes, architecturally breathtaking farm buildings, and the Lake Champlain shoreline.

Being true urbanites, we needed a few quick breaks from the rural mountain air. To get our city on, we enjoyed a dinner at the Farmhouse Tap & Grill in Burlington and even sampled poutine north of the border in Montreal. At Montreal Poutine, our adorable French-speaking waiter noted that this was our poutine "baptism" and asked if our happiness was big! The highlight of the Canadian leg of the trip was waiting for the French speaking maple syrup pitchman at Les Délices de l'érable to do the English version and realizing from a single sentence that he was a native Bostonian! Here, we learned to make “maple on snow” and bought syrup mixed with rum!

Bragging just a little at King Arthur

The final leg of our edible pilgrimage led us on a two hour “hunting” expedition at the King Arthur Flour baker's store. If you like to bake (and really, who among us doesn't?) King Arthur is essentially a giant toy store. Not only did I leave with a bucket full of cool tools (literally, a bucket full – I bought a multi-gallon food-grade bucket!), but I also left with a fat list of Christmas ideas for my family and myself. In fact, I think their multi-tiered cooling rack is the must-have accessory for every cookie swapper this holiday season.

So despite GPS giving us the choice of plunging down a ravine or driving over a wooded dirt pile, driving for hours to get to a closed farm, and a little hurricane you may have heard of, our bellies were happy. And a happy belly makes for a memorable vacation.

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it! Also, you can join us at our next swap by checking out our Eventbrite page

It's Almost Time! Boston-Area Farmer's Markets Opening Soon

noreply@blogger.com (Tara Bellucci) — Thu, 09 May 2013 16:58:00 +0000

We're chomping at the bit (of veg) waiting for our favorite farmers' markets to open. To celebrate, we've updated our 2011 list of Boston-Area farmers' markets by day of the week (or check out this cool map tool):

SUNDAY
• Harvard Square Farmers' Market, 1 Bennett St/Charles Hotel, 10am-3pm, Opens 5/20
• SoWa Farmers' Market, Thayer Street off Harrison Ave, 10am-4pm, Opened 5/6

MONDAY
• City Hall Plaza Farmers' Market, 1 City Hall Plaza/Government Center, 11am-6pm, Opens 5/20
• Central Square Farmers' Market, Norfolk St at Bishop Allen Dr, Noon-6pm, Opens 5/20
• South Boston Farmers' Market, 446 W Broadway, Noon-6pm, Opens 5/13

TUESDAY
• Copley Square Farmers' Market, Boylston Street & Dartmouth Street, 11am-6pm, Opens 5/14
• South Station Farmers' Market, Summer Street & Atlantic Ave, 11:30am-6:30pm, Opens 5/21
• Dorchester House Farmers' Market, 1353 Dorchester Ave, 11:30am-1:30pm, Opens 6/25
• Jamaica Plain Farmers' Market, 677 Centre Street, Noon-5pm, Opens 6/12
• Harvard University Farmers' Market, Oxford Street & Kirkland Street, Noon-6pm, Opens 6/19
• Grove Hall Farmers' Market, 461 Blue Hill Ave, 3-7pm, Opens 7/10
• Roxbury/Dudley Farmers' Market, Dudley Town Common, 3-7pm, Opens in June

WEDNESDAY
• Arlington Farmers' Market, Russell Common, 2-6:30pm, Opens 6/13
• City Hall Plaza Farmers' Market, 1 City Hall Plaza/Government Center, 11am-6pm, Opens 5/20
• Cambridge Center Farmers' Market, Broadway at Main Street, 11am-6pm, Opens 5/15
• Davis Square Farmers' Market, Day St & Herbert Street, Noon-6pm, Opens 5/22
• Charlestown Farmers' Market, Austin Street & Main Street, 2-7pm, Opens 7/4
• Northeastern Farmers' Market, Ruggles MBTA stop, 11am-5pm, Opened 5/1

THURSDAY
• Kendall Square Farmers' Market, 500 Kendall Street, 11am-2pm, Opens 5/31
• Prudential Center Farmers' Market, 800 Boylston Street, 11am-6pm, Opens 5/16
• Medford Farmers' Market, Behind City Hall, 3-7pm, Opens 6/6
• South Station Farmers' Market, Summer Street & Atlantic Ave, 11:30am-6:30pm, Opens 5/21
• JP/Loring-Greenough Farmers' Market, 12 South St, Noon-dusk, Opens 6/6
• Codman Square Farmers' Market, 367 Washington Street, 1-6pm, Opens 6/20
• Coolidge Corner Farmers' Market, Beacon Street & Centre Street, 1:30pm-dusk, Opens 6/14
• Dorchester-Bowdoin Farmers' Market, 230 Bowdoin Street, 2:30-6:30pm, Opens 6/20
• East Boston Farmers' Market, Bennington St & Meridian St, 3-7pm, Opens 7/5
• Mission Hill Farmers' Market, Huntington Ave & Tremont Street, 11am-6pm, Opens in June
• Roxbury/Dudley Farmers' Market, Dudley Town Common, 3-7pm, Opens in June
• Mystic Market Farmers' Market, 530 Mystic Ave, 11am-4pm, Opens in June

FRIDAY
• Copley Square Farmers' Market, Boylston Street & Dartmouth Street, 11am-6pm, Opens 5/14
• Boston Medical Center Farmers' Market, 840 Harrison Ave, 11:30am-2:30pm, Opens 6/14
• Harvard Square Farmers' Market, 1 Bennett St/Charles Hotel, Noon-6pm, Opens 5/25
• Allston Farmers' Market, North Harvard Street & Western Ave, 3-7pm, Opens 6/14
• Dorchester-Ashmont Farmers' Market, 1943 Dorchester Ave, 3-7pm, Opens 7/6

SATURDAY
• Chelsea Farmers' Market, 500 Broadway, 9am-1pm, Opens in July
• Fields Corner Farmers' Market, Dorchester Ave & Park Street, 9am-Noon, Opens in July
• Everett Farmers' Market, 410 Broadway, 9am-1pm
• Union Square Farmers' Market, Washington Street & Prospect St, 9am-1pm, Opens 6/1
• Cambridgeport Farmers' Market, Magazine Street & Memorial Drive, 10am-2pm, Opens in June
• Mystic Market Farmers' Market, 530 Mystic Ave, 11am-4pm, Opens in June
• Frederick Douglas Square Farmers' Market, Tremont Street & Hammond Street, 11am-5pm
• Jamaica Plain Farmers' Market, 677 Centre Street, Noon-3pm, Opens 6/12
• Allston Village Farmers' Market, 500 Cambridge Street, 11am-3pm, Opens 5/18
• Roslindale Village Farmers' Market, Adams Park, 9am-1pm, Opens 6/1
• Egleston Farmers' Market, 45 Brookside Ave, Jamaica Plain, 10am-2pm, Opens 6/1

What is your favorite farmers' market?

Dear Boston Globe, "Veggie-Induced Stress" Is Why We Swap!

noreply@blogger.com (Tara Bellucci) — Tue, 07 May 2013 15:54:00 +0000

WENDY MAEDA/GLOBE STAFF via Boston globe

Dear Boston Globe,

Your article in the Lifestyle section this morning, "Farm-share programs, and angst, on the rise," is something we know all too well. At the Boston Food Swap, we believe it's important to support local farms, and we choose to by raising funds, shopping farmers markets, and joining CSAs (and not just veggie — Lyn and I even split a grain share).

Yes, CSAs are a commitment, and can sometimes be too much of a good thing if you're unprepared for the volume. But it doesn't have to be another thing to worry about. There are ways to keep your sanity and kitchen stocked.

As single people, we split shares amongst friends (Lyn and I just also signed up for Red Fire Farm's veggie and fruit shares), or use Boston Organics for a more manageable, delivered-to-your-door ease.

But the biggest way we reduce this veggie-induced stress you speak of is by holding our monthly food swaps. When it's July and you have more zucchini than you could eat in a lifetime, pickle it, grate it into patties, bake it into bread, or just plain bring it whole and raw, and swap it for something else. Like jam, or sourdough, or eggs, or cookies. Yes, your zucchini can get you cookies. We promise, someone will want it.

We want everyone to enjoy local produce, even if you sometimes get sick of it (spoiler: even we do). So come check out a swap. Our next one is on May 19. We hope to see you there!

Best,
The Boston Food Swap

Recap: March Food Swap

noreply@blogger.com (Susan Johnston) — Mon, 22 Apr 2013 15:22:00 +0000

It's been a crazy week here in Boston and our hearts go out to all those impacted by the tragic events at the Boston Marathon last Monday. Two of us left lunch at L'Espalier just minutes before the bombing so we count ourselves very fortunate to have survived.

That said, we are long overdue for a recap of the March food swap, so on a happier note ...

Sunday, March 21 was our first time hosting a swap at Collaboratory 4.0, a coworking space in the South End. The airy space and bright colors set just the right mood for a spring food swap.

Ginger seemed to be a running motif at this swap. I traded ginger pear butter made in my slowcooker, while another swapper brought ginger syrup and ginger candy. Yum!

Vegan cookies were another favorite at this swap. Gemma swapped three different varieties of vegan cookies, and Lipi made a vegan cookie sweetened with maple syrup. But it wasn't all sweets. Connor's harissa hummus added a savory twist to the afternoon, and Lauren's spiced candied nuts were a big hit.

Tara's blood orange marmalade was another highlight of the swap. I ate some on plain yogurt and my jar has already disappeared!

Did we whet your appetite? Join us in May for our next swap and stay tuned for a recap of our April swap (both coming soon ...)

Your Kitchen Skills Immortalized

noreply@blogger.com (Lyn Huckabee) — Thu, 21 Mar 2013 00:55:00 +0000

The founder of Cookies for Kids' Cancer has written a cookie cookbook and featured the Boston Food Swap's Cookie Swap for a Cause in it! Purchase of the book supports CFKC so you can add to your recipe collection AND do your good deed for the day. In addition, if you use the Amazon Associate link below, you can help support the continued operation of your neighborhood food swap. Get yours today!

Recap: January Food Swap

noreply@blogger.com (Susan Johnston) — Mon, 18 Feb 2013 14:26:00 +0000

This is shaping up to be a hectic year for this trio of food swappers, and we've been so busy traveling and planning future swaps that we're just now finding the time to recap our January swap. We're mixing things up in 2013, so the venue for our January swap was the Cambridge Winter Farmers Market.

We tabled at the winter market last year, so we knew it's a vibrant gathering place for Cambridge foodies, food producers, musicians, and others. The market also gave swappers something to do before or after the swap.

As always, the swap attracted a delicious array of homemade goodies of the sweet and savory variety. Here's a look at a few highlights:

I took home six of these charming mini cheesecakes. Score! To avoid over-indulging, I ate the fruit topping and froze the cheesecake portion of four of them so I can enjoy them later.

The Cutlip ladies have become swap regulars, and we always look forward to their artfully packaged creations. Pictured above: maple thyme vinaigrette and fig and herb pesto. They also brought spiced cashew butter and Concord grape jelly, which Lyn tells me made one of the most epic PBJs ever.

Gemma's sweet potato blondies were a huge hit. We need to get Gemma's recipe because these babies were addictively moist and sweet while also being vegan. Yes, please!

In addition the items pictured above, we also had lentil soup, mushroom barley soup, chocolate grand marnier truffles, bourbon apple butter, popcorn, pickle relish, chocolate pistachio bark, and rice muffins. View more swap photos on our Facebook page.

The February food swap was cancelled due to Storm Nemo, but we're hosting the March Food Swap on March 24 at the Collaboratory in the South End. Register now to join in all the food-swapping fun!

#12DaysofCookies Recap

noreply@blogger.com (Susan Johnston) — Sun, 16 Dec 2012 12:59:00 +0000

Today is the cookie swap, and we couldn't be more excited! For the past 12 days, we've been sharing recipes from around the blogosphere to help inspire culinary creativity. In case you missed a recipe, here's a recap:

Day 1: Gluten Free Gingerbread Men from Stephanie Stiavetti
Day 2: Nutella Cookies from Kristen Gough of My Kids Eat Squid
Day 3: Molasses Cookies from Brette Sember, author of Cookie: A Love Story
Day 4: Lemon Rosemary Shortbread from Eat Boutique
Day 5: Snowball Cookies from Nicole at Some Kitchen Stories
Day 6: Peppermint & Chocolate Crinkle Cookies from Shelby Larsson at Lady Gouda
Day 7: Maple Toffee Oatmeal Cookies with Bacon from Shannon Grande at Tri to Cook
Day 8: Best Chocolate Chip Cookies from Debbie Koenig, author of Parents Need to Eat Too
Day 9: Healthy Cookie from Jen Dorman at Consume the Good
Day 10: Spicy Hot Chocolate Macarons from Denise Woodward at Chez Us
Day 11: Zucchini and Cream Cheese Cookie Sandwich from Eat Boutique
Day 12: Saffron Cardamom Macaroons from Shannon Grande at Tri to Cook

Happy Holidays!

#12DaysofCookies: Saffron Cardamom Macaroons

noreply@blogger.com (Susan Johnston) — Sat, 15 Dec 2012 13:45:00 +0000

Our second annual Cookie Swap for a Cause is tomorrow! Woot! For those who love exotic spices like saffron and cardamom, Shannon Grande at Tri to Cook, shares this recipe for spiced macaroons. Yum!

Saffron Cardamom Macaroons

adapted from Serious Eats
Yield: ~ 3 dozen

Ingredients:
3c unsweetened coconut
1 can fat free sweetened condensed milk
1 1/2t ground cardamom
scant 1t saffron threads
1/4t salt
2 large egg whites

Directions:

Preheat oven to 350.
In a large bowl, combine coconut, sweetened condensed milk, salt and spices, rubbing the saffron threads between your fingers as you add it to the bowl.
Add room temperature egg whites and a pinch of cream of tarter to a bowl (or stand mixer) and whip to soft peaks. Gently fold egg whites into coconut mixture.
Using a spoon or tablespoon-sized cookie scoop, form balls and place 1" apart on a parchment-lined cookie sheet. Bake for 14-16 minutes, until slightly brown on the edges. Remove from the oven and allow to cool completely.

Recipe adapted by Shannon Grande. Originally published on and used courtesy of Tri to Cook.

Cookie Monster says: Swap it Maybe!

noreply@blogger.com (Tara Bellucci) — Fri, 14 Dec 2012 18:37:00 +0000

Untitled Document Our 2nd Annual Cookie Swap for a Cause is just 2 days away!
If you need additional motivation to come out and support Cookies for Kids' Cancer with us, here's a little convincing from Cookie Monster:

Original gifs via mariotheking on tumblr. Watch the Cookie Monster "Share it Maybe" on YouTube.

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it!

#12DaysofCookies: Zucchini and Cream Cheese Cookie Sandwich

noreply@blogger.com (Susan Johnston) — Fri, 14 Dec 2012 14:04:00 +0000

It's almost time for our second annual Cookie Swap for a Cause! We're huge fans of Eat Boutique (in fact, all three of us hit the Eat Boutique Holiday Market last weekend for some holiday goodies), so today we're sharing another cookie recipe from the local market and online magazine. This one pairs zucchini with cream cheese, but since it's past zucchini season, consider swapping the zucchini for pumpkin or squash.

Zucchini and Cream Cheese Cookie Sandwich

Ingredients:1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini (or carrots)
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar
Add raisins, if you like

Directions:

Preheat oven to 350 degrees. Sift together flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt in a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts (and raisins if you choose). Refrigerate until firm, about 1 hour.
Drop dough in roughly 2 TBSP sized scoops onto baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

Recipe by Lauren Keiper. Used courtesy of Eat Boutique.

#12DaysofCookies: Spicy Hot Chocolate Macarons

noreply@blogger.com (Susan Johnston) — Thu, 13 Dec 2012 13:28:00 +0000

Our second annual Cookie Swap for a Cause is mere days away, and we're getting pumped! Today, Denise Woodward from Chez Us shares a festive holiday recipe for spicy hot chocolate macrons. Enjoy!

Spicy Hot Chocolate Macarons

Ingredients:

Chocolate Macarons
Macaron Shell
8 ounces whole raw almonds
8 ounces whole hazelnuts
1 cup powdered sugar
100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
1/4 teaspoon chipotle chili powder
125 grams mixed nut flour, I used half hazelnuts and half almonds
15 grams scharffen berger (or really good) cocoa powder
pinch of salt

Directions:

Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.
You will need to pulse the food processor and run it, then pulse and then run.
*I did toast my nuts beforehand and let cool completely before grinding. But not necessary.
Separate the egg whites and let them sit at room temperature for 24 hours before starting to make the macarons.
Preheat oven to 300.
Whip the egg whites and creme of tarter until they are foamy.
Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.
Sift the powdered sugar, salt, nut flour, chipotle chili powder, and cocoa powder into a bowl.
Add to the meringue and fold until a shiny mass comes together. Fit a pastry bag with a number 806 tip.
Pipe the macarons onto parchment paper.
Let the macarons dry at room temperature for 30 minutes (Aran suggests 20, I lost track of time). Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.
Cool.
Remove from parchment and fill with your favorite filling.
Click over to Chez Us for the rest of this multi-part recipe.

Recipe and photo originally published on and used courtesy of Denise Woodward at Chez Us.

#12DaysofCookies: Healthy Cookie

noreply@blogger.com (Susan Johnston) — Wed, 12 Dec 2012 13:53:00 +0000

Our second annual Cookie Swap for a Cause is almost here! This time of year has plenty of sugar and fat-laden sweets, so for those who want a healthier option, Jen Dorman from Consume The Good and Boston Bachelorette shares this simple recipe for a healthier cookie using oats, banana, and sweet potato.

Healthy Cookies

Ingredients:
1 sweet potato
1 banana (ripe)
Oats (can be quick or traditional)
Cinnamon

Directions:

Bake the sweet potato until soft.
Scoop out the innards.
Mix with mashed up banana.
Add oats to thicken.
When the right consistency (thick) is reached, firm balls and bake on a Pam sprayed cookie sheet, after you sprinkle with cinnamon. Enjoy!

Originally published on and used courtesy of Consume The Good.

#12DaysofCookies: Best Chocolate Chip Cookies

noreply@blogger.com (Susan Johnston) — Tue, 11 Dec 2012 13:25:00 +0000

Less than a week until our second annual Cookie Swap for a Cause! Can you feel the excitement? Today, we're revisiting a classic. Debbie Koenig, author of Parents Need to Eat Too, created the ultimate chocolate chip cookie recipe. This one is perfect for busy parents or last-minute bakers, because the dough can be frozen and baked in small batches.

The Best Homemade Chocolate Chip Cookie Recipe Ever

Yield: about 2 dozen

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup tightly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
6 to 7 ounces bittersweet chocolate chunks (one generous cup; it’s fine to just use half a 12-oz bag)

Click over to Debbie's website for directions and more details.

#12DaysofCookies: Maple Toffee Oatmeal Cookies with Bacon

noreply@blogger.com (Susan Johnston) — Mon, 10 Dec 2012 15:10:00 +0000

It's almost time for our second annual Cookie Swap for a Cause! Bacon is a real crowd-pleaser at holiday parties, but I hadn't thought to include it in a cookie until I saw this recipe from Shannon Grande at Tri to Cook. Enjoy!

Maple Toffee Oatmeal Cookies with Bacon

Adapted from Baking Bites
Yield: 24

Ingredients:

1c white whole wheat flour (or WW pastry or AP flour)
1/2t cinnamon
1/2t baking soda
1/2t baking powder
1/4t salt
1 stick butter (I use Smart Balance 50/50 Omega sticks)
1/3c brown sugar (not packed)
1/3c maple syrup
1 egg
1c old-fashioned rolled oats
1/2c toffee bits
1/2c diced brown-sugar bacon (~5 slices, depending on the variety)

Directions:

Preheat oven to 375.
Line baking sheet with foil (for easy clean up) and place a cooling rack on top of the foil. Place 5-6 strips of bacon on the rack. Sprinkle with 1-2T brown sugar and bake until bacon is crispy. Cool, then dice. You'll want ~1/2c for the cookies.
In a small bowl, stir together first 5 ingredients (flour through salt).
Cream together butter and sugar. When light and fluffy, add maple syrup and egg, then continue beating until well combined. With the mixer on low, slowly add in the flour mixture. Then add in oats, toffee and bacon and mix well.
Line a cookie sheet with parchment paper. Scoop cookies onto cookie sheet a few inches apart. Bake 8-12min, depending on the size (1T size cookies will take ~10min, larger cookies will take longer. Cool on a wire rack.

Recipe adapted by Shannon Grande. Originally published on and used courtesy of Tri to Cook.

#12DaysofCookies: Peppermint & Chocolate Crinkle Cookies

noreply@blogger.com (Susan Johnston) — Sun, 09 Dec 2012 13:49:00 +0000

Our second annual Cookie Swap for a Cause is just one week away! Still not sure what to bake? We've got you covered. As we count down to the big day, we're sharing recipes from fellow food bloggers to help you get inspired.

Today, Shelby Larsson, the Boston blogger behind Lady Gouda, shows us how to make peppermint and chocolate crinkle cookies. The cookie dough needs to chill for several hours, so it's not the kind of cookie you can whip up at the last minute, but it looks the kind of indulgent treat that's worth the extra time.

Peppermint and Chocolate Crinkle Cookies

Adapted from a similar recipe on The Little Brown Pen

Ingredients:

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
½ teaspoon peppermint extract (optional)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
3-4 candy canes, crushed into oblivion until powder-like

Directions:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil.
Beat in eggs one at a time, then stir in the vanilla, and peppermint extract (if using).
In a separate, small bowl, combine the flour, baking powder, and salt.
Pour half of the flour mixture into the bowl with the cocoa mixture.
Using a wooden spoon, stir until the flour is incorporated.
Add the rest of the flour to the cocoa mixture, mix until completely combined.
Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Put 3-4 large candy canes in a plastic bag, seal, and crush using a rolling pin or another heavy object. Crush the candy canes until they are nearly a fine powder (if there are a few chunks of candy cane left, that’s fine!). Add the crushed candy canes to the confectioner's sugar, mix together well.
Roll dough into one-inch balls.
Coat each ball in confectioners' sugar and candy cane mixture before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Originally published on and used courtesy of Lady Gouda.

#12DaysofCookies: Snowball Cookies

noreply@blogger.com (Susan Johnston) — Sat, 08 Dec 2012 14:21:00 +0000

The race is on to our second annual Cookie Swap for a Cause, and we hope you're as excited as we are. In case you haven't chosen your recipe yet (or if you're one of those over-achievers like I am who plans to make several different batches of cookies), we're bringing you some cookie inspiration from across the blogosphere. Today, Judi and Nicole from Some Kitchen Stories share a recipe for snowball cookies. Yum!

Snowball Cookies

Yield: about 4 dozen 1” cookies
Total Time: Chill for 1 hour, Bake for 10-12 min.

Ingredients:
1 Cup of butter, room temperature
1/2 Cup of sifted confectioner’s sugar, more for rolling
1 teaspoon vanilla
2 1/4 Cup of flour
1/4 teaspoon of salt
3/4 Cup of finely chopped nuts

Directions:

In a bowl, cream butter, sugar and vanilla together until light and fluffy.
Measure flour into a bowl (use dipping method) with salt, blend. Add to sugar mixture until just combined.
Stir in nuts.
Chill dough for at least an hour. If leaving it overnight, take it out of the fridge and let it sit out for a bit to loosen up before rolling out.
Preheat oven to 400 degrees.
Roll dough into 1” balls. Bake on ungreased baking sheets for 10-12 minutes until set but not brown.
While still warm, roll in confectioner’s sugar.
Let cool. Roll in sugar again.

Photo and recipe used courtesy of Some Kitchen Stories.

#12DaysofCookies: Lemon Rosemary Shortbread

noreply@blogger.com (Susan Johnston) — Fri, 07 Dec 2012 13:54:00 +0000

Just over a week until our second annual Cookie Swap for a Cause and we couldn't be more excited to try all your creative cookie concoctions! Today, we're highlighting a shortbread recipe from Eat Boutique, which has been a long-time supporter of the swap. In fact, the winner of best cookie will get an awesome gift box from Eat Boutique, among other prizes, so start brainstorming recipes now! Also check out Eat Boutique's Holiday Market this Sunday, December 9 for foodie gifts.

Lemon Rosemary Shortbread

Ingredients:
3 sticks of unsalted butter (room temperature)
1 cup of sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon sea salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary

Directions:

Mix together butter and sugar until combined. Add vanilla, lemon juice and zest.
Mix flour and salt together, then add to the butter and sugar. Add the rosemary. Mix together and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough one-half inch thick and cut cookies. Place on an ungreased baking sheet and cook for 10 to 12 minutes at 350 degrees, until just brown around the edges. Watch them closely, since they can crisp up quickly at the end.

Recipe by Jessica Merrill. Originally published on and used courtesy of Eat Boutique.

#12DaysofCookies: Molasses Cookies

noreply@blogger.com (Susan Johnston) — Thu, 06 Dec 2012 13:46:00 +0000

Ten days until our second annual Cookie Swap for a Cause and there's still time to get your ticket! We love the variety of flavors and textures our swappers bring each month, so we're posting some cookie recipes to help you get inspired.

Today, Brette Sember shares a family recipe for Molasses Cookies. Brette is the author of several books, including Cookie: A Love Story, and she's graciously donated a copy of Cookie to one of the winners of our best cookie contest!

Molasses Cookies

Ingredients:¾ cup shortening

1 cup brown sugar

1 egg

¼ cup molasses

2 ¼ cups flour

2 tsp baking soda

¼ tsp salt

1 tsp cinnamon

1 tsp ginger

Directions:

Mix shortening, brown sugar, egg and molasses, then add other ingredients. Roll into balls and dip the tops in water then white sugar. Bake at 375 for 10 to 12 minutes.

Recipe and photo used courtesy of Brette Sember and originally published on Putting it All on The Table.

#12DaysofCookies: Nutella Cookies

noreply@blogger.com (Susan Johnston) — Wed, 05 Dec 2012 13:30:00 +0000

Eleven days until our second annual Cookie Swap for a Cause and there's still time to get your ticket! We're counting down the days with a different cookie recipe each day. I'm a huge sucker for the creamy, chocolaty deliciousness of Nutella, so today I'm excited to share a Nutella cookie recipe from Kristen Gough of the food blog My Kids Eat Squid.

Nutella Cookies

Tweaked from CuisineAtHome
Prep time: 20 minutes + chilling/baking
Yield: 2 dozen

Ingredients:
2 cups flour
1/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. black onyx or espresso powder (optional, but good)
1 stick butter (8 tbsp.), room temperature
1 1/4 cups sugar
2 eggs
1 cup Nutella
1/2 tsp. almond extract
2/3 cup mini chocolate chips (preferably Ghirardelli)

Directions:

Whip the butter and sugar together in a large bowl until fluffy.
Add the eggs and beat until combined.
Mix in the Nutella and almond extract.
In a separate, small bowl, mix together the flour, cocoa, baking soda, salt, and espresso powder (if using).
On slow speed, add the dry ingredients to the soft ones.
Wrap the dough in parchment paper or plastic wrap and chill for 1 hour or overnight (preferred).
Heat the oven to 350 degrees.
Scoop out tablespoon cookie dough balls onto lightly greased cookie pans or parchment-lined pans.
Bake for 9 to 10 minutes, let the cookies cool slightly on the pan before removing.

Recipe and photo used courtesy of Kristen Gough and originally published on My Kids Eat Squid.

Cookie Swap for a Cause FAQ

noreply@blogger.com (Lyn Huckabee) — Tue, 04 Dec 2012 13:40:00 +0000

Even if you've attended a cookie swap in the past, the Cookie Swap for a Cause will likely be a different experience. To help you maximize your scrumptious fun, we are providing a list of frequently asked questions and their answers.

Carrot Cake Cookies from last year's swap.
Photo by www.adamtowner.com.

Can I park at Space with a Soul? Take the T? Parking is free in Boston on Sundays. In general, you can find some parking on the bridge between Space with a Soul and the Convention Center. The closest T stop is South Station, a ¼ mile walk to the event. There will be so many great cookies there.

How can I get the recipes? First, you need to add your own recipe provided by the crew at NoshOnIt. All you have to do is type in your recipe and enter your email address. After the event, we'll send you a link to see all of the recipes with pictures that we take at the event. We also encourage you to fill out a recipe card for viewing at the event and so you have a copy to enter in the database at the event.

What time should I get there? As early as possible. Swapping will start between 3:30 and 4:00 and will be over in the blink of an eye. The earlier you arrive, the more time you will have for sampling, socializing, recipe sharing and the craft table.

Will the cookie swap be similar to a regular food swap? Not exactly. Although it will be fun and delicious, the cookie swap will not be a 1-to-1 exchange. Instead, everyone will display their cookies and, when swapping starts, fill a Gladware container with cookies. If you've never been to a regular swap and want to try it, you can RSVP to the January event today! If you want to get a sense of the scene at a cookie swap, check out the photos from last year's event.

What will happen when I get there? After checking in, you will find table space in the event and display your cookies. Once you are set up, you will browse the incoming cookies on display. You can check out booths from sponsors and participate in a fun holiday craft while we wait for all of the attendees to arrive. At swap time, an announcement will be made to line up. At that point, Gladware containers will be given to attendees who can then fill their container with cookies. Afterward, you claim the container that held your original cookies and enjoy a huge variety of holiday goodies!

Will there be anything to drink? We recognize that so many cookies can leave you parched so we have secured beverage vendors for the event. For thirst quenching, Polar Seltzer will be on hand sampling their holiday flavor line. For the grown-ups, Deep Eddy Vodka will be sampling holiday themed cocktails.

Will there be prizes for best cookie? YES! Attendees will vote on their favorite cookies and the top winners will receive awesome food-related swag. Currently, prizes include Cookie: A Love Story book by Brette Sember and a gift box from Eat Boutique. Do you want to showcase your business as a swap prize? Contact us at bostonfoodswap@gmail.com for more info.

What do I need to bring besides cookies? Your smiling face and possibly a large tray. For people taking the T or biking, we will have many trays on hand. However, for the volume of people we expect, we will not be able to provide a tray for everyone. If you have the means to bring a tray, please do.

Can I bring other people? Yes, but only if they are registered for the event. We have limited space and want to cram a LOT of cookies in so we want to be sure that people are not excluded from baking in favor of unregistered guests.

I registered for the event but can’t show up. What do I do? Let us know at bostonfoodswap@gmail.com ASAP. As of this post, we are 75% sold so we anticipate selling out by the 16^th. Not only can your spot be given to someone else but telling us means more cookies and, therefore, more money for Cookies for Kids Cancer.

Can I buy a ticket at the door? Only if there is space available the day of the event. There is a risk that we will not be able to accommodate day-of ticket sales so register now!

Do I need to individually wrap my cookies? No.

I’m stumped about what cookies to make. Do you have any ideas? YES! The Boston Food Swap and the Swapaholics have spent the past year building an incredible Pinterest board for this event. You can find lots of inspiration there. We will also be posting a 12 Days of Cookies feature on our blog. Post #1 is up today! Keep checking daily for new recipes or just follow us via RSS, Google+, Facebook, Twitter for notice when they are posted. If you would like to include your recipe as one of the 12 Days of Cookies, e-mail us at bostonfoodswap@gmail.com.

I either can’t or don’t bake. Why would I want to attend a cookie swap? Because you like to EAT! We hope to swap 10,000 cookies at the event and can fit about 150 people in the room. Needless to say, we are going to need troopers to eat all of these cookies. So if you aren't a baker, you can take home a Gladware container of cookies for the price of a ticket and tell your family, friends, and coworkers that you slaved over an oven just for them. We won’t tell!

#12DaysofCookies: Gluten Free Gingerbread Men

noreply@blogger.com (Susan Johnston) — Tue, 04 Dec 2012 13:13:00 +0000

Our second annual Cookie Swap for a Cause is just 12 days away! To help you get excited and inspired, we're counting down the days with a different cookie recipe each day. To start us off, Stephanie Stiavetti at The Culinary Life shared her recipe for gluten free gingerbread men.

Gluten Free Gingerbread Men Recipe

Yield: About 2 dozen 3-inch cookies

Ingredients:
1/2 cup shortening
1/2 cup granulated sugar
1/2 teaspoon xanthan gum
1/8 teaspoon guar gum
2 egg yolks
1/4 teaspoon vanilla extract
1/3 cup molasses
1 1/2 cups gluten free flour mix
1/2 cup + 2 tablespoons sweet rice flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon curry powder
1/2 teaspoon salt

Directions:

With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.
Add gluten free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, curry powder, and salt. Beat until you’ve got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour.
Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you’ve used up all the dough.
Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.
Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.

Recipe and photo used courtesy of Stephanie Stiavetti and originally published on The Culinary Life. Stephanie is coauthor of the forthcoming book Melt: The Art of Macaroni and Cheese.

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it!

Announcing the 2nd Annual Cookie Swap for a Cause!

noreply@blogger.com (Lyn Huckabee) — Wed, 14 Nov 2012 02:21:00 +0000

All the sweet holiday goodness, 10X the money for charity!

Last year, over 90 people swapped over 6000 cookies and the Glad to Give campaign gave Cookies for Kids' Cancer $.10 for each of them. This year, they've upped the ante to ONE DOLLAR per cookie so the challenge is on! Can we get to 10,000?

RSVP today to get in for free (after 12/2, you'll have to pay to get in) and tell all of your non-baker friends to come, eat yummy cookies, and give to a great cause!

Recipe: Angela's Cranberry Chutney

noreply@blogger.com (Tara Bellucci) — Mon, 12 Nov 2012 19:00:00 +0000

You either love canned cranberry sauce, or you don't. Growing up, I was never a fan of that gelatinous reddish mass that slid out of the can, its embedded grooves acting as a guide for slicing. It always tasted a bit metallic to me, but maybe that was from having to open the can and dump it on a plate, one of my Thanksgiving jobs. Many in my family love it, my grandma Pat in particular, but I avoided the cran classic when altogether possible.

That was until my mother moved in with her fiance and Thanksgiving became a giant blended family affair. My step-grandmother, Angela, makes a cranberry chutney that makes the New England berry sing its tart, sweet song. Melded together with fall fruits and autumn spices, this is a condiment that celebrates the cranberry, liberates it from the sad, sad can, and makes even the driest turkey delectable (well, maybe not that last one, but it sure is amazing on leftovers sandwiches the next day!).

You may want to double the recipe, because even those who aren't cranberry converts may be spooning this onto their plates with abandon. Though not grandma Pat, she still loves her can. Some things never change.

Angela's Cranberry Chutney

Ingredients:
2 lbs. cranberries
2 apples (chopped, not peeled)
2 pears (chopped, not peeled)
2 Cups sugar
1 Cup fresh orange juice
1/2 Cup raisins
2 tbsp. orange peels or zest
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 Cup Cointreau, Grand Marnier or any other orange-based liqueur

Wash cranberries. Combine all ingredients except liqueur in a large sauce pan. Bring to a boil and let simmer for twenty minutes or until berries pop open. Add Cointreau, mix well and let cool. Serve at room temperature.

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share it!

Our Picks: Food Day 2012 Events

noreply@blogger.com (Tara Bellucci) — Sun, 21 Oct 2012 14:37:00 +0000

Today is our Food Day swap, and whether you're joining us at Space with a Soul or not, we'd like to share some great Boston-area Food Day events with you!

Michel Nischan to speak on Entrepreneurship and Innovation in the World of Food

Andrew Zimmern and some of New England's top chefs and restaurateurs chat about the world of food.

Tuesday, October 23, 2012 at 05:30 PM - 07:00 PM

Babson College in Wellesley, MA

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In Organic We trust

Film presentation of "In Organic We Trust" followed by a panel discussion with experts Professor Emily Broad from Harvard Law School, Andrew Gunther, president from Animal Welfare Approve

Tuesday, October 23, 2012 at 06:30 PM - 09:00 PM

Cambridge Public Library, Main Branch in Cambridge, MA

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Composting with Kids

After school event with Brookline Departments of Public Health and Recreation, in conjunction with Brookline Recreation Department.

Wednesday, October 24, 2012 at 12:00 PM

Larz Andrerson Community Garden in Brookline , MA

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Celebrate Food Day with Shaw’s Supermarket and Cabot Creamery!

Stop by your neighborhood Shaw’s on Wednesday, October 24th between 2-7pm to learn more about Food Day and enjoy free samples.

Wednesday, October 24, 2012 at 02:00 PM - 07:00 PM

Area Shaw's

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Nutritional Workshop

Whole Foods and Food Matters will facilitate healthy eating workshops for youth and families. The focus will be reading food labels and making healthy food choices.

Wednesday, October 24, 2012 at 05:00 PM - 06:00 PM

BCYF Tobin Community Center in Roxbury, MA

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Jamaica Plain Community Supper

Community Servings welcomes neighbors and JP donors for a community supper to mark Food Day. Hear about "Food as Medicine" from our dietitian and chef.

Wednesday, October 24, 2012 at 06:00 PM - 08:00 PM

Community Servings in Jamaica Plain, MA

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Boston Vegetarian Food Festival

Free admission * free food sampling * free parking * subway stop across the street (Roxbury Crossing on the Orange Line). 100+ exhibitors, top national speakers on health and nutrition, and more.

Saturday, October 27, 2012 at 11:00 AM through Monday, October 29, 2012 at 11:00 AM

Reggie Lewis Athletic Center in Boston , MA

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Urban Food Unconference

A participant-driven event where anyone is welcome to lead impromptu workshops, teach-ins and cook-ins. We wlll provide the platform for conversations between different groups and struggles, from the local to the global. The experiential event will simultaneously hold a salon, story-telling and interactive cooking feast.

Friday, October 26, 2012 at 04:00 PM - 07:00 PM

The Dudley Greenhouse in Roxbury, MA

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Learn more about Food Day and search all events near you at FoodDay.org.

Boston Food Swap is a community organization funded entirely by donation. Support us through Paypal or BFS merchandise, and by following us on Twitter and liking us on Facebook. If you enjoyed this blog post, please share.

Recap: September Food Swap

noreply@blogger.com (Tara Bellucci) — Mon, 15 Oct 2012 17:01:00 +0000

As we prep for our Food Day Food Swap on Sunday, let's check out the homemade creations we shared in September.

At this swap we had:

Vanilla sugar
Pumpkin butter
Corn relish
Pickled cherry bomb peppers
Sage blueberry muffins
Banana nut muffins
Granola
Thai peanut sauce
Corn salsa
Cranberry sauce
Strawberry black pepper jam
Chocolate cherry peanut butter
Peach ginger jam
Rice lentil salad
Preserved lemons
Ginger apple butter
Tomato basil jam
Pickled dilly beans
Kale chips
Quark (German fresh cheese)
Whole grain mustard
Chai vanilla caramel
Lemon balm vinaigrette
Apple cranberry jam
Challah

Something we saw for the first time was this curious jar labeled "NOT FOR EATING!!" We are certainly used to tasting everything at swaps, but this non-food lavender sugar scrub was a wonderful addition to the some swappers' hauls, and quite fragrant and exfoliating!

We can't wait to see what you bring to the Food Day Food Swap! Will it be cookies made from fair trade chocolate? Healthy homemade snack alternatives? Something tasty from the last harvest of your garden? We look forward to finding out!