Sharon Rayno had never entered the Finger Lakes Times’ annual Christmas baking contest, but the Tyre resident found a cookie recipe for Chocolate Caramel Bars last year that she successfully debuted for friends and family.
The retired Army veteran and former commander of Kirk-Casey American Legion Post No. 366 in Seneca Falls chose to enter it in this year’s contest because, “Well, I love that recipe, and I have the time, so why not? I decided I’d send them over.”
She’s certainly glad she did, exclaiming “No kidding, oh my God that’s exciting!” when informed that the contest’s judges deemed it the winning entry in this year’s contest — which was expanded from just cookies to include all kinds of sweet holiday treats, including breads and candies.
That change resulted in 26 total entries, up from last year’s 16. Among the submissions filling the FLT’s conference room table were breads, candy and McKenna Bleakley’s Bûche de Noël (yule log) cake, which tied for second place with Ciara Steele’s Biscoff Cookie Butter Cookies.
Bleakley, 16, is a Geneva High School junior who made her first Bûche de Noël as a freshman, for extra credit in a French class. She also made another for her family “and they told me I have to keep on making it every year,” she laughed. It’s clear they are fans; it was McKenna’s mother, Carrie, who encouraged her to enter the contest.
Steele, 24, of Geneva entered her Biscoff cookie because she knew she had a popular one on her hands. She’s enjoyed baking “since I was little” and does so frequently for family and friends. Her sister-in-law made a version of this cookie several weeks ago, and Steele said she decided to try baking it herself.
Cookies are always out on the counter when friends and family stop by, and her creations didn’t last long so she knew it was good.
“They loved them, so I was like, ‘All right, let’s do it,’” she said.
As usual, the five guest judges (see box on 1A) had a challenging task sampling their way through cookies, breads, a cake, and candy to determine the 2024 winner.
“This is gonna be hard,” said Molly Hanna as she eyed the long table filled with plates of goodies.
“That’s the beauty of it,” said Times Managing Editor Alan Brignall, who helped tabulate the contest results.
Times sports writer Nick Felice also found himself a bit overwhelmed and stymied.
“I have no idea. They’re all good,” he said.
Tameika Bird took a thorough approach, often giving each treat a deep sniff before taking a bite … then brushing off the powdered sugar that landed on her shirt.
Terry DeCola, who won last year and thus earned the job of judge, said she felt like she was at a dessert bar.
After the first flight in which the judges sampled five (or, in Paul Piorkowski’s case, six) treats, 10 selections were advanced to the final round. In addition to the top three winners, the other finalists included:
• Chewy Pecan Pie Bars from Ruth Eichler.
• Aunty Mary’s Cookie Recipe from Ruth Eichler.
• Peppermint Mocha Sugar Cookies from Mackenzie VanEpps.
• Peppermint Hot Chocolate Cookies from Patty Barker.
• Grinch Thumbprints from Patty Barker.
• Crunchy Caramel Chocolate Chews from Ann Osborne.
• Banana Bread from Vanessa Stewart.
Hanna was the first judge done (“I’m confident”) and Piorkowski was the last, telling the others, “I’m still debating here.”
As the judges shared rankings of their top three cookies, Brignall noted the selections were “spread out,” pointing out nine of the 10 finalists received at least one vote.
DeCola was the first to share her results, putting the Biscoff Cookie Butter Cookie first, the Crunchy Caramel Chocolate Chews second, and the Chocolate Caramel Bars third.
Bird, however, ranked the Chocolate Caramel Bars first, the Peppermint Mocha Sugar Cookies second, and Aunt Mary’s Cookies third.
For Felice, the Peppermint Hot Chocolate Cookies earned his top vote, with the Bûche de Noël second and Banana Bread third.
Hanna agreed with Bird that the Chocolate Caramel Bars deserved first place and gave the Chewy Pecan Pie Bars second and the Crunchy Caramel Chocolate Chews third.
Piorkowski’s votes cleared up a somewhat muddied picture. He ranked the Bûche de Noël first, the Biscoff cookie second, and the Chocolate Caramel Bars third.
With the weighted voting system (five points for a first-place vote, three for second, and one for third), that meant Rayno’s Chocolate Caramel Bars took top honors with 12 points and Bleakley’s Bûche de Noël and Steele’s Biscoff cookies shared second place with eight points each, having each received first- and second-place votes. Rayno was awarded $150, while Bleakley and Steele each receive $75.
The judges liked Rayno’s winner for a variety of reasons. Hanna said it had “just the right amount of salt and sweet,” and DeCola like the differing textures of the creamy top and crunchy bottom layer. Bird also commented on the creaminess, and Piorkowski enjoyed the little taste of peanut butter.
Steele’s Biscoff cookie impressed the judges with its “cinnamony” flavor, moist texture, and good flavor mixture.
Piorkowski said Bleakley’s Bûche de Noël was “clearly made with chocolate mousse from scratch and was super moist and rich.”
Although Vanessa Stewart’s banana bread did not crack the top three, the judges did give it a shout-out. Felice placed it third, and Bird said she was toying with it for third as well. She called it “solid and super moist.”
For those bakers who might want to add any of the winning entries to their holiday table, the bakers have some tips.
Rayno said she added more peanut butter to the Chocolate Caramel Bars’ original recipe and less butterscotch, so if your tastes differ, flex accordingly. Steele said the Biscoff cookie recipe is pretty straightforward, but make sure to use cold butter and a preheated oven, and follow the recipe without breaks so the butter doesn’t soften.
And, enjoy the process.
When asked if she was thinking about pursuing a career in the culinary arts, Bleakley said no.
“I just like doing it for fun,” she said.
