I joined Operation Baking GALS for another round on the Team of Donna at Spatulas, Corkscrews and Suitcases to send a package of home baked goodies to Chaplain Jones at the 10th Mountain Division. When the time came to bake I came down with a bad cold and sort of fell of of my horse. Since I am a strong believer in keeping one’s germy contagion to oneself I let Donna know that I would wait for my cold to pass before baking for the Chaplain.  After that my own son was home on leave at the time as well and frankly I had a hard time getting myself together to get the package put together and sent off. Finally though- the package is on its way! Yeah!

I decided to bake German Molasses Cookies cut into hearts and maple leaves shapes. I also went to Sur La Table and bought a nice paper baking pan so that I could send a batch of walnut/espresso brownies uncut. I think they stay better for shipping that way. Some locally made salt water taffy and a few odds and ends such as fruit leather, peanuts, Mentos and Chapsticks rounded out the package. I sent a couple of pics of our own mountains and a crossword puzzle book as well.

Walnut Espresso Brownies

• 1/2 cup butter
• 2 ounces unsweetened chocolate (I use Guittard Oban buttons)
• 2 teaspoons instant espresso powder
• 1 cup sugar
• 1 teaspoon vanilla
• pinch of salt
• 2 eggs, room temperature
• 1/2 cup AP flour
• pinch of baking powder
• 3/4 cup walnut halves, reserve a few for sprinkling on top of batter
• 3/4 cup bittersweet or semi sweet chocolate chunks or chips

Preheat the oven to 350F. Line an 8 x 8 baking pan with parchment or butter and flour a similar sized pan. Melt the butter and unsweetened chocolate together in a small saucepan over low heat add the espresso powder and stir in. Pour into a bowl and let cool a bit.  Add the sugar and salt and stir well. Then the eggs, one at a time, beating after each.  Add the pinch of baking powder to the flour and then fold both in gently stirring only enough to mix well. Add the bittersweet chocolate and nuts and scrape into prepared pan. Top with additional walnuts and bake for 20-25 minutes- just until the center is set. Cool and cut into pieces.

A recipe from my Aunt Becky:

German Molasses Cookies (My Favorite Gingerbread Men)

• 1 Cup butter
• 1-1/4 Cup light molasses
• 3/4 cup firmly packed light brown sugar
• 4 Cups of sifted AP flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves

Melt butter, add molasses and brown sugar and heat until the sugar is dissolved, stirring occasionally. Pour into your mixer bowl and cool.  Sift the remaining ingredients together and add to the cooled mixture in fourths, mix until blended after each addition. Turn dough out onto a lightly floured surface and knead until easy to handle, adding more flour if necessary. Wrap in plastic wrap and refrigerate for one to three days to ripen the flavors. Roll a quarter of the dough out at a time on a floured surface to 1/4″ thick and cut with cutters into the shapes you desire. Bake in a preheated 350F oven for about 13 minutes for gingerbread men cut 1/4″ thick. If you like them chewy bake just until barely set on top, baking longer will make them more crisp. Remove to a baking rack to cool. Stored in an airtight container, they keep very well.

Operation Baking GALS was started by Susan at She’s Becoming Doughmestic and has now grown to over 300 bakers. So come on join up!- you don’t have to have your own blog to join -just head on over to the Baking GALS site and register then sign up for a team and send some home made love to your own soldier!