baking

Baking with AI – ChatGPT Christmas Cookies

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ChatGPT Christmas Cookies

I’ve finally baked my first Christmas cookies of the season! As I was pondering what to bake, I had also been thinking about AI and how I need to use it more. This technology isn’t just the wave of the future. It’s here now and something I need to be skilled at using. But could it help with holiday baking? So I set my sights on baking with ChatGPT.

As someone who generally does not believe in the idea of there being one best thing, I wondered how ChatGPT would respond to a question about the best of something. So on December 3rd, I asked, “What is the best Christmas cookie recipe?” 

The “best” Christmas cookie recipe can vary depending on personal taste, but one of the most beloved and classic holiday cookies is Soft and Chewy Gingerbread Cookies. They offer the perfect combination of spice, sweetness, and warmth for the holiday season.

Here’s the recipe below.

Soft and Chewy Gingerbread Cookies Recipe:

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (softened)
  • 1/2 cup brown sugar (packed)
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar (for rolling)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add wet ingredients: Beat in the egg, molasses, and vanilla extract until combined.
  5. Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. The dough should be soft but firm enough to hold its shape.
  6. Chill the dough: Divide the dough in half and wrap each portion in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up the dough (this step helps with rolling out the cookies).
  7. Roll the dough: Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out your favorite shapes, such as gingerbread men, stars, or trees.
  8. Prepare for baking: Roll each cut-out dough piece in white sugar to give the cookies a little sparkle.
  9. Bake: Place the cookies on the prepared baking sheets, spaced about 1 inch apart. Bake for 8-10 minutes, or until the edges are lightly golden. The cookies will firm up as they cool, so avoid over-baking.
  10. Cool and decorate: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Decorate with icing or candy if desired.

These cookies are perfect for making gingerbread houses, gifting, or just enjoying with a hot cup of cocoa. They offer a nice balance of flavor, texture, and festive holiday spirit!

Let me know if you’re looking for another type of Christmas cookie!

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Since I didn’t feel like baking these cookies, I wondered if I could get a different recipe by asking the same question on a different day. It worked! Yesterday, I asked the same question. “What is the best Christmas cookie recipe?” 

There are many delicious Christmas cookie recipes, but a classic favorite is Sugar Cookies. They are easy to make, customizable with decorations, and loved by many. Here’s a simple, yet delicious recipe for Soft and Chewy Sugar Cookies:

Soft and Chewy Sugar Cookies

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1/2 tsp salt
  • 1/4 cup granulated sugar (for rolling)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
  4. Add Wet Ingredients:
    • Add the egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture and mix until combined.
  5. Combine with Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Shape the Dough:
    • Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the remaining 1/4 cup of sugar until coated.
  7. Bake:
    • Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly golden but the center is still soft.
  8. Cool:
    • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Optional: Decorate

  • After the cookies have cooled, you can decorate them with frosting, sprinkles, or colored sugar to add some festive cheer.

Tips for Perfect Sugar Cookies:

  • For soft, chewy cookies, be careful not to overbake them. They should be soft in the center when you take them out of the oven.
  • If you want to make these cookies even more festive, you can press a festive shape or holiday sprinkles onto the dough balls before baking.

These cookies are a holiday classic and can be made in large batches to share with friends and family! Enjoy!

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Alright. You have good taste ChatGPT. Both recipes look solid.

I ended up baking the Soft and Chewy Sugar Cookies. Now it’s quite rare that I follow any recipe exactly, but I stuck closely to this one for testing purposes. The only changes that I made were that I used salted butter and about a half a cup of flour was not all-purpose, because I ran out. So I used a mixture of some other flours for that portion.

As you can see from the picture, these cookies are cute! And they were indeed soft and chewy. They are delicious! Although, they are a bit too sweet for my liking. The recipe could be improved by reducing the amount of sugar. And that says a lot, because I have a super sweet tooth!

I only baked three cookies, so I have most of the cooking dough left to bake. Instead of rolling the dough in sugar, next time I’ll probably try using cinnamon or cardamom. Oh, and the cooking time was a bit longer, probably closer to 12-15 minutes. But every oven is different.

Since I was happy with the recipe results, I wondered what else ChatGPT could answer. So I narrowed the question and asked, “What is your favorite Christmas cookie?”

I don’t have personal preferences, but I can tell you about some of the most popular Christmas cookies! Classic favorites like gingerbread cookies, sugar cookies with colorful sprinkles, and peppermint bark cookies are always a hit. Snickerdoodles, with their cinnamon-sugar coating, are another festive treat people love. Do you have a favorite Christmas cookie or one you’re thinking about making?

Okay, still acceptable. So I tried to get more to the heart of the matter of food and taste and asked, “What is your favorite flavor?”

If I could have a favorite flavor, I’d probably go with something versatile and cozy, like vanilla—it’s warm, comforting, and pairs well with so many other flavors like chocolate, berries, or even spices like cinnamon. It’s also often used in holiday treats! What about you—do you have a favorite flavor?

Versatile and cozy. I like the description! Okay. But I wanted to get a bit deeper. So I asked, “Do you wish that you could eat food?”

If I could experience food, it would be fascinating to try all the different flavors, textures, and scents that come with it. The way food brings people together and enhances celebrations, like at Christmas, sounds really special. But since I can’t, I enjoy helping people with recipes, food ideas, or even discussing flavors and favorites with you. What’s your favorite food or meal?

Sorry that you can’t taste yet ChatGPT. But who knows what the future will bring?

Winter Weekend Baking Recipe: Apple Cranberry Fig Crisp

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fruit crisp

We’re deep in the heart of winter — the end of January heading into February. As part of my practice of leaning into each season, I’m contemplating the feeling of winter. This past weekend brought bursts of big puffy snowflakes, rising and falling with the wind. It was very enjoyable watching from the inside, wrapped in a blanket on my couch, cozy sipping a hot drink with thoughts of a fruit crisp.

For me, wanting to bake is a natural result of this cozy winter feeling. Baking for just myself, instead of others, always feels a bit decadent. Over the years, the fruit crisp has started to grow on me. Before, I barely considered it a dessert, but things have changed. This recipe is adapted from the “Cran-Apple Crisps” in Dorie Greenspan’s cookbook, “Baking: From My home to Yours.”

The exact circumstances of my particular take on this recipe are mostly on purpose and partly a series of happy accidents. I only had two (way past their prime) apples, so I made half the amount called for in the original recipe. The measurements are estimates. I kept the skin on since it’s quicker and healthier.

I bought almond paste a while ago and had never used it. For some reason, something said just squeeze a whole bunch onto the filling. I didn’t have enough cranberries, so I needed to add another fruit. Raisins were suggested, but something said to use figlets, which are sweeter than raisins. They had been around for a while as well without being used. I added salt and vanilla extract to the filling, because why not? They make everything taste better. I served this crisp warm with whipped cream and it is over the top delicious!

I’m always shocked when people say that they have fruit for dessert – like an orange or strawberries. My mom is one of them. Fruit is not dessert! We will never agree on this. However, this fruit crisp is one mighty fine dessert and maybe breakfast too.

🍎🍎🍎

Apple Cranberry Fig Crisp

(3-4 servings)

INGREDIENTS

Topping:

1/3 cup flour
1/4 cup brown sugar
1/4 cup old-fashioned oats
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
1/2 stick butter (cold, cut into pieces)

Filling:

2 apples (cut into pieces)
1/2 cup frozen cranberries
1/4 cup figlets
1/3 cup sugar
2 T almond paste
1 tsp. vanilla extract
1/4 tsp. salt
1 T flour

INSTRUCTIONS

Butter a medium sized baking dish and set aside. Preheat oven to 375 degrees.

In a medium bowl, combine all the filling ingredients. Put all the topping ingredients in a food processor and pulse for about a minute until the texture is big formed pieces.

Spread the filling in the prepared baking dish. Place the the topping pieces onto the filling. Bake for about 45 minutes. After baking, let sit for about 15 minutes. Serve warm with whipped cream and enjoy!

A Staple Fall Recipe: Zucchini Bread

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zucchini bread in pan

I don’t remember when I realized that I hadn’t baked or eaten zucchini bread in quite some time. But it was within the past couple of months. After that, I wanted some. So when my mom and I visited a farm stand, I was looking for zucchini. And I found it!

Next, the search began for a recipe. The very old recipe I had didn’t seem appealing anymore. Many of the recipes in more recent cookbooks all had a chocolate focus, which I didn’t want. So I searched online and found a recipe on Sally’s Baking Addiction.

It’s rare that I follow a recipe exactly. This time was no exception. When I adapted the recipe, I decided to use all brown sugar and used half the amount of oil and substituted ricotta cheese for the rest. I wanted some extra protein and that’s why I used ricotta cheese. You could also try yogurt or switch up the type of oil. I added nuts for more protein as well. You could use chocolate chips, raisins or other dried fruit. Dates or dried cranberries would be good too.

In case you haven’t used any of my recipes yet and aren’t familiar with my way of baking and cooking, I believe that recipes are merely a guide. In other words, the directions given below for how to combine the ingredients isn’t set in stone. Stir them in the order that you may prefer. This was easiest for me.

Likewise, your oven is different from mine and may run hotter or cooler, so the time needed will vary. You can also use this recipe for muffins. Based on the original recipe and my muffin baking experience, bake muffins for about 20 minutes at the same temperature.

Sally’s recipe has good bones and is perfect for adapting. For example, you could use half the amount of zucchini and use finely chopped apple for the other half or similarly wet fruit or vegetable, like pear, pumpkin or squash.

My version is below. Let me know if you try it!

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Zucchini Bread (Makes 1 loaf)

INGREDIENTS:

1/4 cup olive oil
1/3 cup ricotta cheese
1 medium zucchini (shredded, about 1 cup)
1 egg
2 tsp. vanilla extract
1 cup brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 cups flour
1 cup finely chopped walnuts

INSTRUCTIONS:

Set oven to 350℉. Either grease and flour a loaf pan or line with parchment paper.

In a large bowl, combine olive oil and ricotta cheese. Stir in zucchini. Mix in vanilla extract and brown sugar. Stir in cinnamon, nutmeg, salt, baking soda and baking powder.

Add flour and combine. Do not stir too much. Stir in nuts.

Pour mixture into prepared pan. Bake for around 55 – 65 minutes. Test by sticking a toothpick into the center. It’s done when it comes out clean.

Let cool for about 10 minutes. Sometimes I speed cool by sticking the pan straight into the freezer or fridge on a trivet. This bread is nice served warm, so don’t cool too long.

Enjoy!

Finding Flour: Where & Why

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Bread has been vital to human survival for more than 10,000 years. Flour combined with water makes a dough for cooking over a fire or baked in an oven. These simple ingredients have sustained people for a long time. That is to say, flour may subconsciously signal life. Now finding flour has become a national obsession.

Since the pandemic began, people seem to have latched onto the idea that having enough flour is essential. Even for people who never baked at home before, so it’s not particularly logical. But nevertheless, many have latched on so tightly to this idea, that there have been flour shortages in stores for months. People are baking like crazy.

In the age of COVID-19, in many ways we are literally in survival mode and behaving on instinct. There is something primal about flour. Maybe in our subconscious, we as a species know that if we have flour we can survive. Also kneading dough is soothing — like a meditation.

Over the last week especially, as police brutally killed Black people, it felt like an attack on my spirit. I’ve gasped for air and felt pain in my neck. It’s times like this that I need to find ways to stay calm. That familiar combination of flour and water brings me back to myself.

I’ve baked cinnamon bread, scones, cookies and cake. I had a decent amount of flour at home to begin with, but then started to run low and didn’t see all-purpose flour on store shelves for weeks, so I bought cake flour to tide me over.

Because I wasn’t sure how long this flour shortage would last, I decided that sourcing locally and online would be the best option and also help support local business. Thankfully I’m now well-stocked with flour.

Below is a list of New England area mills with freshly milled flour, cornmeal and more ready to ship directly to you!

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One Mighty Mill (Lynn, MA)

Ground Up Grain (Hadley, MA)

Maine Grains (Skowhegan, ME)

Gray’s Grist Mill (Westport, MA)

Plimoth Grist Mill (Plymouth, MA)

Kenyon’s Grist Mill (West Kingston, RI)

DoubleTree Signature Cookie Recipe

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My quarantine baking is in full swing. I’ve also found a keeper of a chocolate chip cookie recipe. How can I express the enormity of this?

I’ve been baking since I was a little kid. My mom baked from scratch. She baked a lot. Growing up we literally had dessert every night after dinner.

I was always by her side “helping” or at the very least just licking the spoon and bowl clean. I learned so much watching her over those years. One of the things that she baked most often was chocolate chip cookies. There was nothing like getting a spoonful of raw cookie dough to tide me over until the cookies were baked. It’s still a treat that brings me back. Eventually I was able to make them myself.

Over the years, I’ve probably baked dozens of variations of chocolate chip cookie recipes. The recipes don’t  vary much. For the most part there are no surprises. At least until I saw the recipe for the DoubleTree Signature Cookie Recipe.

It’s a game changer. I’ve never had their cookies before and now I know why they’re so beloved. This is the most substantial chocolate chip cookie that I have ever baked by far. It’s delicious, gooey, solid and filling.

As an aside, because of pandemic panic buying, I hadn’t seen all-purpose flour on store shelves in weeks, so I bought cake flour and used that. I guess I need to make this recipe with regular flour as well to see if there is a difference.

Anyway, the ingredients in this recipes are different. Along with the standard ones, there is cinnamon, lemon juice, walnuts and oats. Also there’s double the normal amount of chocolate chips. But an even bigger difference is the manner of baking. Most recipes bake for about 10 minutes at 375 degrees. These cookies bake at 300 degrees for 20-23 minutes. That’s revolutionary!

I cut this cookie recipe in half and didn’t add the lemon juice, because it was such a small amount. I might try using it the next time. And there will be a next time. I think this is my new standard chocolate chip recipe.

Here is my adapted version of the recipe below. The original version is supposed to make 26 cookies. Maybe I made smaller cookies than called for, but I baked six yesterday and still have plenty of cookie dough left in the fridge. I guess the amount you get will be based on how much dough you use for each cookie.

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DoubleTree Signature Cookie Recipe

INGREDIENTS:

1 stick butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 tsp. vanilla extract
1 cup and 2 T flour
1/4 cup rolled oats
1/2 tsp. baking soda
1/2 tsp. salt
Pinch cinnamon
1 1/3 cups semi-sweet chocolate chips
3/4 cup chopped walnuts

INSTRUCTIONS:

Put oven on 300 degrees. Take out cookie sheet.

In a medium bowl, combine butter, sugars, egg and vanilla. Stir in flour, oats, baking soda, salt and cinnamon. Combine. Stir in chocolate chips and walnuts.

Use an ice cream scoop to scoop out the dough onto the cookie sheet, about 2 inches apart. Keep them socially distanced! Bake for 20-23 minutes, until edges are slightly browned. Enjoy!