st. nick is coming...(recipe: gingerbread cookies & red velvet cookie link)

St. Nick is coming to town

Spicy, warm & crunchy-Santa will appreciate these idyllic holiday cookies.  When rolling out cookie dough, make sure you roll them 1/4" thick.  This will ensure you that your cookies will hold together nicely.

Gingerbread Cookies
yield:  18 cookies (depending on your cookie cutters)
3 cups all purpose flour, plus more for rolling
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick)
1/2 cup dark brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground pepper
3/4 teaspoon kosher salt
1 egg
1/2 cup molasses
Royal Icing
Sugar Sprinkles, Sanding sugar for decoration

1. Sift flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper & salt in a large bowl.  Set aside.
2. Cream butter and sugar in a bowl of an electric mixer, fitted with a paddle attachment, on medium speed until fluffy.  Add egg and molasses to the cream butter/sugar mixture, mix until combined. Add the flour mixture and mix until dough is formed.
3. Shape dough into a disc and refrigerate for 1 hour.
4. Preheat oven to 350 degrees F.  Roll out dough on a lightly floured board to 1/4 inch thickness.  Cut into shapes with cookie cutters.  Space 2 inches apart on parchment lined baking sheets, refrigerate for 15 minutes, until firm.  Bake cookies for 12 minutes, until cookies are crisp, but not dark.  Cool on sheets resting on wire racks.
5. Pipe designs on cookies and sprinkle with sugar immediately.  Let stand for a few minutes before tapping excess sugar off of cookies.  Let icing dry for at least an hour.  Store in an airtight container for 5 days.

***To pipe designs, I use a mini squeeze bottle, available at craft supply stores.  I love squeeze bottle because they are reusable and the tip is fine enough to get by drawing designs.

Royal Icing (Quick & No Raw Eggs)
yield:  1 1/4 cup
1/2 pound confectioners sugar
2 1/2 tablespoons meringue powder

1. Put sugar, meringue powder & scant 1/4 cup water in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low until smooth, about 7 minutes.  If icing is too thick, add water, a teaspoon at a time; if too thin, mix icing a few minutes more and add more sugar if needed.

Link to Red Velvet Chocolate Chip Cookies here.  Doesn't this color just scream Christmas!  So easy to make.  I wanted to use white chocolate chips, but didn't have any, so I followed the recipe exact.  Either way, I think Santa would approve.

handmade-homemade (repurposing Christmas Cards & wrapping remnants)

 My front door wreath I literally threw together in 30 minutes before a holiday party

Teacher gifts of homemade marshmallows, hot chocolate mix & a mug.  Notice the mason jar covers match the mug.  I bought a coordinating napkin and cut the rounds to decorate the jars.

I've been stitching away the cutest felt ornaments for Eli's classmates.  Instructions found here

Baby's 1st Christmas.  Knitting needles clinked up this cute merino wool hat w/ felt flower applique.  I also made this cute woodland monogram.

I've been re-purposing last year's Christmas cards as well.  Using a 2" punch, I cut out scalloped circles of old cards.  I use them as gift tags and made a garland to hang in the kitchen.

To make the garland, attach punched out cards to bakers twine with color coded dot stickers (available at office supply stores).  Secure with craft glue.  String on a tree, hang in windows or drape them elsewhere for a festive look.

Don't throw your wrapping paper remnants away!  Glue paper onto clothespins and use the decorative pins to clip your Christmas cards onto ribbon or garland.  

How to:  Brush craft glue onto clothespins and lay clothespins, glue side down onto wrapping paper remnants (right side facing down).  Allow to dry.  Using an craft knife, cut paper to fit.  Repeat on other side.  Once both sides are dry, apply craft glue for a nice satin like finish.

a silent moment (recipe: hot chocolate mix)

I rarely have a silent moment.  Those moments are so few that when I do experience absolute quiet I stop and immediately acknowledge it.  I meditate.  I exhale.  I cherish it.  I suppose I had taken silence for granted for so long that I never knew how beautiful silence could be.  Until now.

I sit here writing this post in quiet.  Just me, my fingers tapping the keys and the sound of a fan spinning overhead.  I've wrapped presents, vacuumed the stairs and rug, swept and polished Eli's floor and now I sit in the still, silent calm for a moment.

A few nights back my family took a stroll through our neighborhood000. admiring the lights.  The air was cool, the kind of coolness that seems to push the heft & weight of hot air far away, leaving the wind cleansed and pure.  And for a moment, just a hint of time, there was absolute silence.  It was a dream.  I breathed it in.  I recharged.  I exhaled.  I cherished that split second of time.

We returned home, laid Eli to bed and I poured myself a mug of Hot Chocolate.

Chocolate Chaud (Hot Chocolate Mix)
I've already packaged some of this hot chocolate mix into jam jars and will be giving them as gifts this year.  It will go great with homemade marshmallows.  It is not too sweet, dense & chocolaty.

yield:  10 cups of Hot Chocolate

6 ½ ounces dark chocolate (55-65%)

3 ounces unsweetened cocoa powder  

1 oz brown sugar

6 ½ ounces granulated sugar

1 oz cornstarch

Optional:  vanilla stick

1. Finely grate the dark chocolate using a food processor (though be careful of it getting too hot and melting) or by hand using a fine grater.
2. Mix the sugar, brown sugar and cornstarch into a bowl.  Rub the mixture with your fingers to ensure the cornstarch is incorporated throughout and has no lumps.
3. Add finely grated chocolate & cocoa into the bowl with the sugar and cornstarch.  Mix until combined.
4. Place into storage jars and store in a cool, dry place.

To make Hot Chocolate

1. Place 3 tablespoons of hot chocolate mix into a mug.
2. Heat 2/3 cup milk until hot, but not scalding.
3. Pour milk into mug and stir until chocolate in dissolved.
4. Add marshmallow or sweetened whipped cream.

A Gingerbread Morning (recipe: Gingerbread Pancakes w/ Lemon Syrup)

The morning began with pancakes.  Not just any old pancake, but gingerbread pancakes.  And lemon syrup.  This is how we welcomed Christmas into our home this year.  After breakfast we lit the tree, draped garland down the staircase, placed ornaments on the tree and hung our stockings.

As Eli grows older with every season, he is more understanding.  Understanding and excited and may be Christmas' biggest fan.  I find him under the tree laying, looking up into the lights and watching the gentle sway of ornaments just as I had when I was a kid.  He asked to sleep there for the night but I don't think the cat will let him.  He has his own tiny tree in his room.  It is lit, placed on his art table and decorated with tiny Santas, Snowmen & Nativity characters.

I love the fact that he knows Christmas celebrates Jesus' birth, the star that sits atop the tree represents the Star of Bethlehem, and that we give and receive gifts in honor of the king's gifts to the Christ child.

Speaking of gifts, all he has asked for is a hippopotamus...yes, just like the song.

Gingerbread Pancakes
Perfect for a Christmastime breakfast.  Serve with maple or lemon syrup.  These delicate pancakes darken quickly because of the molasses, and they don't bubble as much as plain buttermilk pancakes.  So please do be aware and careful.
 
makes about 16

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
3/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons butter, melted
2 tablespoons golden brown sugar
2 tablespoons pure maple syrup
2 teaspoons molasses

6 tablespoons butter

1. Mix flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg, and salt in large bowl.  Add buttermilk, eggs, melted butter, brown sugar, maple syrup, and molasses.  Stir until blended.
2. Melt 1 tablespoon butter in heavy skillet over medium heat.  Working in batches, drop batter by 1/4 cupfuls into skillet.  Cook pancakes until golden and cooked through, adding more butter as necessary, about 2 minutes per side.  Transfer to plates and serve with lemon syrup.

Lemon Syrup
make 1 1/2 cups

1/2 cup sugar
1 tablespoon cornstarch
pinch of salt
1/4 teaspoon nutmeg
1 cup boiling water
1 tablespoon butter
zest & juice from one lemon

1. In a large saucepan, rub sugar, cornstarch, salt & nutmeg together with your hands (this prevents lumps formed by cornstarch).  Gradually stir in boiling water, then simmer over low heat until thick, stirring constantly.
2. Remove from heat; stir in butter, lemon zest and lemon juice.  Serve.

The trees have decided

"The trees have decided," my husband said nonchalantly as we were driving to my aunt's house for Thanksgiving.  He didn't specify what the trees had decided on, but it was evident in their colors.  This then led to a small talk of how trees, a living thing, are great story tellers.  Stories of children climbing them, camp outs in tree houses, picnics eaten under them.  Stories of bird's song, the wind's anger and rebirth every spring.  My husband is as literal as they come, and of course looked at me like I was crazy. 

I hope everyone had a wonderful Thanksgiving break.  We traveled to Lake Conroe and enjoyed a wonderful family get-together.  We enjoyed the traditional turkey fare, listened to stories my dad and uncles shared, went foraging for pinecones and watched Eli and his cousin play, romp, wrestle and hug.  Those two boys play and love so purely and freely.

Thanksgiving dog & young buck

Being that we traveled a good ways I didn't really make anything that needed to be reheated.  I brought a cooler filled with cranberry sauce and sangria.  Both recipes were from one of my new favorite food blogs, SpoonForkBacon.

I love cranberry sauce, and I especially love the Spiced Cranberry sauce from SpoonForkBacon.  Click the link for the recipe.

Spiced Cranberry Sauce in the making

Spiced White Wine Sangria
recipe courtesy of SpoonForkBacon.com
Makes 2 quarts

2/3 cup sugar
2/3 cup water
2 cinnamon sticks
3 star anise
3 cardamom pods, lightly crushed
1 (750ml) bottle pinot grigio
2 tangerines, thinly sliced
2 tablespoons light brown sugar
1 cup pomegranate seeds
optional garnish:
cinnamon sticks
star anise

1. Place sugar, water, cinnamon sticks, star anise and cardamom pods into a small saucepan, stir and simmer until the sugar has dissolved. Remove from heat and allow the mixture to cool to room temperature.
2. While the spice simple syrup cools, spread tangerine slices onto a baking sheet and sprinkle the tops with a small amount of brown sugar.
3. Place the baking sheet under a broiler for 2 to 3 minutes or until caramelized.
4. Place the orange slices and pomegranate seeds into a large pitcher.
5. Pour the wine over the fruit and add extra cinnamon sticks and star anise, if desired.
6. Add the simple syrup into the pitcher and stir until well combined.
7. Place the sangria in the refrigerator and allow to chill for at least an hour. Pour into glasses and serve

Salted Roast Turkey Breast with Honey Chipotle Glaze

The big day is a week away!  But remember, we are celebrating Thanksgiving on a smaller scale over here-so there shouldn't be any panic.  Right?  The greatest thing about preparing for a small crowd is that you don't have to prepare that huge bird.  Don't worry, we won't skip out on turkey, just the whole turkey, because we are only using boneless skinless turkey breasts for the small feast.

We are turkey eaters in this house, so by the time Thanksgiving has rolled around turkey is not too exciting for us.  Salted Turkey Breast with Chipotle Honey Glaze is one of our favorites and you can find us roasting it during the winter months or grilling it during the summer months.  It is our go-to turkey recipe in our repertoire.

Salting the bird not only seasons it but it retains moisture resulting in a tender and juicy bird.  The flavors of this turkey dish is well rounded-smokiness from the salt, cumin, smoked paprika; spiciness from the chipotle; and sweetened by a lacquering of honey.

If you don't make this for your Thanksgiving meal, revisit this recipe and make it at any moment during the year.  You won't regret it.

Salted Roast Turkey Breast with Honey Chipotle Glaze
serves 6
Ingredients
Southwestern Spiced Salt (recipe below)
2 (1 1/2 pound) boneless, skinless turkey breast halves
1 tablespoon butter, softened
1/3 cup honey
1/4 teaspoon chipotle powder

Southwestern Spiced Salt
can be made 1 week ahead and stored in an airtight container at room temperature
1 oz smoked salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/8 teaspoon chipotle powder

1. Mix ingredients together in a small bowl 

Turkey

1. Rub spiced salt over turkey breast halves on both sides and place in a plastic gallon sized bag or baking dish.  Refrigerate for 24 hours.
2. Preheat oven to 425 degrees F.
3. Remove turkey from refrigerator.  Rinse turkey and pat dry.  Rub butter over the turkey breasts and place on a foiled lined baking sheet fitted with a rack.  Roast in the oven for 30 minutes, meanwhile, mix honey and chipotle powder in a small bowl.  Brush half of the honey mixture and pan juices over turkey halfway through cooking time.  Remove from oven when juices are running clear or until thermometer registers 160 degrees F.
4. Turn on the broiler.  Brush the remaining honey glaze over turkey and broil until honey thickens and turns golden.
5. Remove from the oven, brushing pan juices over the bird.  Rest for 10 minutes.

Coconut Swirls

Did you know Santa was a coconut lover?

Merry Christmas everyone.  I wish you all a wonderful day filled with family, joy, and laughter.  This draws our Christmas Breakfast Series to a close.  You always end it on a sweet note.  Am I right?

Merry Little Christmas Breakfast Menu

Eggnog French Toast
Maple Glazed Sausage
Holiday Fruit Salad
Grapefruit in Wine Syrup
Mocha Chocolate
Coconut Swirls

Coconut Swirls
1/3 cup butter
3 tablespoons water
1 teaspoon vanilla extract
2 cups sifted powdered sugar
½ cup instant nonfat dry milk powder
3 cups flaked coconut
1 cup semisweet chocolate morsels

1. Melt butter in a medium saucepan over low heat. Remove from heat and stir in 3 tablespoons water and vanilla.
2. Combine powdered sugar and milk powder; stir ½ cup at a time into butter mixture until smooth. Stir in coconut. Shape into 1-inch balls, and place on baking sheets lined with wax paper.
3. Chill 20 minutes
4. Place chocolate morels in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Store in refrigerator.

Grapefruit Cups In Wine Syrup

This is a very festive way to serve grapefruit during Christmas breakfast.  Segmented grapefruit are placed in hollowed out grapefruit halves and drizzled with a sweet red wine syrup.  There is always a grapefruit lover sitting at the breakfast table and this recipe just makes it a little more special.  The syrup and grapefruit segments can be prepared a day before and stored in the refrigerator and the cup can be assembled before service.  It is a great dish for our Christmas Breakfast Menu!

Have Yourself a Merry Little Christmas Breakfast
Eggnog French Toast
Maple Glazed Sausage
Holiday Fruit Salad
Grapefruit Cups in Wine Syrup
Mocha Chocolate
Coconut Swirls

Grapefruit Cups in Red Wine Syrup
serves: 8
Bon Appetit, December 2001

• 10 red grapefruit
• 3/4 cup dry red wine, such as Zinfandel or Cabernet Sauvignon
• 3/4 cup sugar 

1. Cut peel and white pith from 6 grapefruit. Working over bowl, cut between membranes to release segments. Cover and chill segments at least 30 minutes and up to 1 day.
2. Cut remaining 4 grapefruit in half. Using juicer, juice grapefruit. Pour 3/4 cup juice into heavy medium saucepan. (Reserve any remaining juice for another use.) 
3. Using spoon, scoop out membranes from grapefruit halves and discard, reserving grapefruit cups. 
4. Add wine and sugar to juice in saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced by half, about 10 minutes. Cool wine syrup to room temperature. (Can be prepared 1 day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)
5. Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.

The reindeer need to eat too! (Recipe: Magic Reindeer Food)

Then one foggy Christmas Eve....

I normally do not like my house dark and you will hardly ever find me sitting in a dimmed lit room.  Tonight, however is different.  I sit curled up on my couch as the soft glow of my netbook highlights my face.  Overhead a string of white pearl lights are twisted throughout a glowing strand of holly and draped over the loft balcony.  The silver beads hung on the Christmas tree act like little mirrors against the blue lights twirled up the tree.  That is what Christmas does to me.  For that small amount of time at the end of the year, you will find me in the darkness, enjoying the small, twinkling lights, sipping chamomile and feeling like a kid again.

Its a wonderful way to unwind, don't you think?  Today was an amazing day filled with Christmas songs, the unveiling of my girlie white feather tree, some holiday house cleaning, a Christmas pageant, and the making of Magic Reindeer Food. 

We woke up to heavy fog which didn't burn off well until eleven o'clock this morning.  As the verse "...then one foggy Christmas Eve..." from Rudolph the Red Nose Reindeer kept repeating in my head,  I knew we had to make Reindeer Food.  We made a big batch to share with the Baking Tot's classmates. It is very easy to make, fun for the kids, and safe for the wildlife once it is scattered.  One SUPER plus for me was the exclusion of glitter and substitution of sanding sugar (you could easily use edible glitter-but sanding sugar is what I had on hand.)  We placed them in bags and included this little poem I found on the web:

Sprinkle on the lawn at night

The moon will make it sparkle bright

As Santa's reindeer fly and roam

This will guide them to your home.

Magic Reindeer Food

2 cups Sunflower Bird Seed
2 cups rolled oats
2 T. red sanding sugar
2 T. green sanding sugar

1. Mix all ingredients together in a bowl and bag them for gifts.
2. Sprinkle on the lawn Christmas Eve night!

A Merry Little Christmas Breakfast: The Beverage (two ways)

Mocha Chocolate

This recipe is one of my first recipe clippings from Seventeen Magazine.  I was most likely 12 or 13 years old when I cut it out of the recipe section found in the very back of the publication and I still make it every winter.  I would stand and stir this drink over the stove top every rare, chilly, Texas winter's night.  Stirring the drink was somewhat cathartic and soothing and just knowing that I'd be rewarded with a cup of chocolatey goodness made me even more so happy.  Now the adult version...that is one I concocted on my own-so don't think Seventeen Magazine published alcoholic beverages back then!  

Merry Little Christmas Breakfast Menu
Eggnog French Toast
Maple Glazed Sausage
Holiday Fruit Salad
Grapefruit Cups in Wine Syrup
Mocha Chocolate
Coconut Swirl 

Mocha Chocolate
makes 1 serving

1 cup milk
1 teaspoon instant decaffeinated coffee
2 teaspoons chocolate syrup
Whipped Cream
Chocolate Shavings

1. Heat milk, coffee, and syrup in a small saucepan over medium heat until mixture starts to bubble.  
2. Pour into glass, and top with whipped cream and chocolate shavings

To make chocolate shavings:  Use a vegetable peeler to shave a room temperature Hershey's bar.  For sprinkles, use a cheese grater the same way.

Mocha Chocolate (the adult version)
makes 1 serving

1 cup milk
1 teaspoon instant decaffeinated coffee
2 teaspoons chocolate syrup
1 tablespoon Kahlua or other coffee liqueur 
Spiked Whipped Cream (recipe below)
Chocolate Shavings

1. Heat milk, coffee, and syrup in a small saucepan over medium heat until mixture starts to bubble. Remove from heat and add Kahlua
2. Pour into glass, and top with spiked whipped cream and chocolate shavings

Spiked Whipped Cream
1/4 cup whipping cream
1 Tablespoon confectioners sugar
1 teaspoon Kahlua

1. Whip ingredients until soft peaks are formed.

Merry Little Christmas Breakfast: Maple Glazed Sausage Links

My husband loves these Maple Glazed Sausages.  They are so easy to make!  The maple glaze pairs well with the hint of spice from the sausage links.  I hope you are enjoying this holiday series.

Merry Little Christmas Breakfast Menu

Eggnog French Toast with Cranberry Compote
Maple Glaze Sausage Links
Holiday Fruit Salad
Grapefruit Cups with Wine Syrup
Mocha Chocolate (two ways)
Sweet Treat: Coconut Swirls

Maple Glazed Sausages
from:  Taste of Home

• 1 package (8 ounces) brown-and-serve sausage links
• ½ cup maple syrup
• ¼ cup packed brown sugar
• ½ teaspoon ground cinnamon

1. In a large skillet, cook sausage links until browned; set sausages aside to drain.
2. Combine syrup, brown sugar and cinnamon; stir into skillet.  Bring to a boil; cook, swirling the pan to reduce to a glaze.  Add sausage and stir, coating each one in the glaze.

Have Yourself A Merry Little Christmas Breakfast (Eggnog French Toast w/ Cranberry Apple Compote)

Egg Nog French Toast with Cranberry Apple Compote and Sausage Links

Christmas morning in my childhood home was not a time for sleeping in.  Rummaging through our stockings happened well before dawn and the anticipation of opening gifts wore off at least by six o' clock, as we were already playing with our new toys.  I am sure it will be that way with The Baking Toddler as he grows older...he wakes up between six and six-thirty anyway, so it looks like my Christmas mornings have already been set.

Three years ago was the first time my husband and I woke up in our beds, under our own roof on Christmas morning.  A few days before, I had planned a Christmas brunch which I hope to carry on as a morning tradition for our family.

Holiday Fruit Salad is a family favorite

The menu is as cozy and comfortable as your new Christmas slippers: a make-ahead french toast, maple glazed sausage, a bright salad and a wine soaked citrus fruit.  With seasonal ingredients such as cranberries, grapefruit, and eggnog, Christmas Day is assured to begin sweetly!

I'll be posting recipes from our family's breakfast tradition to share!  So come back for more-it will surely get you in the spirit!

Merry Little Christmas Breakfast Menu

Eggnog French Toast with Cranberry Compote
Maple Glaze Sausage Links
Holiday Fruit Salad
Grapefruit Cups with Wine Syrup
Mocha Chocolate (two ways)
Sweet Treat: Coconut Swirls

Eggnog French Toast with Cranberry Compote
Bon Appetit Magazine December 2001

8 servings
2 cups purchased eggnog
2 large eggs
½ t. ground nutmeg
½ t. ground cinnamon
1-7 ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
¼ stick unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote (recipe below)

1. Whisk first 4 ingredients in large bowl. Place bread slices in single layer in a 13x9x2-inch glass baking dish. Pour custard over bread, cover dish and refrigerate at least 6 hours or overnight.
2. Preheat oven to 450F. Butter one large rimmed baking sheet with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter.
3. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer.
4. Place 2 French toast slices on a plate. Dust generously with powdered sugar; serve with Cranberry Apple Compote.

***Custard can be made 1-2 days in advance and stored in the refrigerator.

Cranberry Apple Compote
Makes about 3 cups
1 cup apple cider
3 T. light corn syrup
1 T. packed golden brown sugar
4 T. unsalted butter

1 large Golden Delicious Apple, peeled, cored , cut into ½ inch pieces
1 cup cranberries (fresh or frozen)
¼ cup plus 1/ 2 T. sugar

1. Whisk apple cider, corn syrup and brown sugar in heavy large saucepan. Boil over high heat until reduced to ½ c., about 15 minutes. Add 2 tablespoons butter, whisk until melted. Remove from heat.
2. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; saute 2 minutes. Add cranberries and ¼ cup sugar.
3. Stir until cranberries begin to pop, about a minute. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 3-6 minutes. Stir in more sugar if desired.

***can be made 2- 3 days ahead. Cover and refrigerate. Stir over medium heat until heated through.

the best pumpkin chocolate chip bread ever!!!

It smells like the holidays in my house at this very moment.  The scent of cinnamon, pumpkin, a hint of ginger and chocolate wafts through the air as Pumpkin Chocolate Chip Bread cools on the counter.

I would like to think that Christmas has a scent.  It just doesn't smell like the holidays until I smell pumpkin, cinnamon or ginger.  When I was younger, the subtle burning smell of the heater lit for the first time was a gentle warning that Christmas would be near.  My mother's stove top potpourri, scented with citrus, cinnamon and clove was a warm welcome when returning home from school.  And long before my dad banned live Christmas trees from the house, the piney scent of our tree would launch excitement of presents to come and evenings with dimmed house lights and a magical, twinkling tree.  I love the smell of Christmas!

I wish everyone out there a wonderful and happy holiday season.

Pumpkin Chocolate Chip Bread
yield:  3-9x5 loaves

This bread is amazing.  It makes 2-3 loaves.  I have a larger loaf pan so I yield two.  This bread is moist and flavorful and so good that my husband basically ate a whole loaf in one day!  When I asked what he'd like for dinner this week, he replied, "(Pumpkin) Chocolate Chip Bread."  Freezer friendly too!

3 cups white sugar
1 can (15 oz.) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups AP flour
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1/4 teaspoon ground all spice
1 teaspoon ginger
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup chocolate chips (I use a mix of milk & semi sweet)

1. Preheat oven to 350 degrees F. Grease & flour three 9x5 loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs.  Beat until smooth.  In a separate bowl, sift together flour, cinnamon, nutmeg, all spice, ginger, baking soda & salt.  Add dry ingredients to the sugar/pumpkin mixture.  Fold in chocolate chips.  Fill pans 3/4 full.
3. Bake for 60-70 minutes, or until cake tester comes out clean.  Cool on wire racks before removing from pans.

A Thanksgiving Recipe: Sweet Potato Casserole

I always find myself going for a stroll after Thanksgiving dinner.  How about you?

I think I may have been the only person in America who just realized that Thanksgiving is just days away.   Even after I had enjoyed a Thanksgiving feast at The Baking Tot's day school, I was surprised at how fast it crept up on me.

I began to panic slightly.  A few days.  Which in my world means, working Black Friday, decking the halls and begin to buy/make Christmas gifts-and I am not yet mentally prepared.  I'm not looking forward to Black Friday at all.  People become a different animal (a not so nice one at that) during the holiday shopping season.  Last year it put me in a bummer of a mood.

In my case, substitute "high end handbags" for coffee.  From:  PostSecret.com

And then there is the Baking Tot.  He is so excited for Christmas, he asked to have it two Sundays ago.  I love that he is now old enough to really enjoy it and experience the anticipation and excitement the season brings.  At least he will make my season brighter.

Baking Tot's school caters a big Thanksgiving feast for the church every year.  This was our first year to attend and it was pretty good.  His class was assigned corn & sweet potato casserole.  I volunteered to make sweet potato casserole and used my Nanny's recipe.  It didn't last long and I noticed it was the first to be eaten off of alot of people's plates.  With one bite, it sent me back to the children's table at my grandparents house for what seems like ages ago.

Nanny's Sweet Potato Casserole
4 cups cooked & mashed sweet potatoes
3/4 cup granulated sugar
1/2 teaspoon cinnamon
dash of ground all spice
dash of ground ginger
1/2 cup butter, softened
2 eggs beaten
1 teaspoon vanilla
2/3 cup evaporated milk
Topping
1 cup brown sugar
1/3 cup butter, chilled & cubed
1 cup chopped pecans

1. Mix sweet potatoes, granulated sugar, butter, eggs, vanilla and evaporated milk.  Place in a buttered 10" square casserole.
2. Mix topping ingredients (brown sugar, cubed butter, chopped pecans) until crumbly.  Sprinkle over top of sweet potato mixture.
3. Bake at 350 degrees for 30 minutes.  Then place under broiler for 3-4 minutes to caramelize the topping.

All you have to do is plan your day

Ham and Cheese in Puff Pastry

Several months ago my grandmother leaked out a secret, "...my oven hasn't worked in over two years."  Now this may or may not seem like such a big statement but it baffled my husband and I.  The hubs quickly asked, "How do make all those holiday meals?"  Her answer was simple and to the point, "Well, all you have to do is plan your day...and I use a toaster oven."

I am a firm believer in planning your day (or week), especially when it comes to holiday entertaining.  My mom may say I'm downright psychotic about it.  One important skill culinary school taught me, besides cookery, was the art of planning, scheduling and timing your food so your guests can enjoy the best and freshest meal possible.

You've decided on the style of party (buffet, cocktail, four course, etc.).  You've sat down and made your guest list, heck, you even sent the invites out one month in advance.  The menu has been chosen-and it is deeeelish.  You read through your recipes and have a shopping strategy.  You've establish a timeline...wait...what?  What do you mean a timeline?

Inside the Cookie Box-Spice Cookies

OK.  I'm breaking the silence on my Monday cookie post.  Only to inform you about this cookie.  It is the most requested recipe from my repertoire.  So yes, I've saved the best for last.  I clipped this recipe when I was in high school, so I've had it for a long while.  Every holiday season I whip it out of the recipe box (it makes quite a bit) for cookies swaps or parties, and every year I'm asked for the recipe...so here it is!!!

They have a warm, gingery spice flavor and are so soft on the inside.  I think that is why people LOVE them, because they look look a ginger snap, have a crunchy exterior from being rolled in sugar and a surprisingly soft interior.  I bet you, like me, you'll make these every year.

***From the "Inside the Cookie Box" edition.

Spice Cookies
Yield: about 6 dozen
1 ½ cups unsalted butter
2 cups sugar
2 eggs
½ molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.
2. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
3. Shape into ¾ oz. (1/2 inch) balls; roll in granulated sugar.
4. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 7-8 minutes or until edges begin to brown. Cool for 2 minutes before moving to a wire rack.

Inside the Cookie Box-Snickerdoodles

My youngest sister's favorite cookie-Give theses cookies ample room on the cookie sheet-they spread quite a bit.

Snickerdoodles
makes approx. 20 cookies

2 ¾ all purpose flour
2 t. baking powder
½ t. salt
1 c. (2 sticks) unsalted butter
1 ½ c. plus 2 T. sugar
2 large eggs
2 t. ground cinnamon

1. Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. Put butter and 1 ½ cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining 2 Tablespoons sugar in a small bowl. Shape dough into 20 (1 ¾ oz) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

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Inside the Cookie Box-Lime Meltaways

It seemed that Martha Stewart had a slight obsession with Lime Meltaways a while back...and no wonder, they are so good!

Lime Meltaways
makes about 5 dozen

¾ cup (1 ½ sticks) unsalted butter, softened
1 cup confectioners sugar
Grated zest of 2 limes, plus 2 tablespoons fresh lime juice
1 T. pure vanilla extract
1 ¾ cups plus 2 tablespoons all purpose flour
2 T. cornstarch
¼ t. coarse salt

1. Put butter and 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add the lime zest, lime juice and the vanilla, and mix until fluffy.

2. Whisk together flour, cornstarch, and salt in a medium bowl. Add to butter mixture, and mix on low speed until just combined.

3. Divide dough in half. Place each half on an 8-by-12 inch sheet of parchment. Roll dough into a log on parchment to 1¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

4. Preheat oven to 350°. Remove parchment from logs; cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.

5. Bake cookies until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.  Cool cookies completely and toss in the sugar once again.

Cookies can be stored in airtight containers up to 2 weeks.

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Inside the Cookie Box-Cream Cheese Spritz Cookies

This recipe is a marriage between two spritz cookie recipes.  My friend posted a link on facebook for cream cheese spritz cookies, my husbands favorite Christmas cookie.  Struck by curiosity, I combined my grandmother's recipe and the cream cheese recipe resulting in a tender and subtle flavored cookie.

Cream Cheese Spritz Cookies
yield:  7-8 dozen

8 oz. (1 cup) unsalted butter, softened at room temperature
3 oz. cream cheese, softened at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. almond extract
2 ¼ c. all-purpose flour, sifted
Food coloring, sparkling sugars or other decorations for sprinkling (optional)

1. Preheat oven to 350° F. Cream butter & cream cheese in mixing bowl, add sugar, and beat until light and fluffy.

2. Beat in egg and add almond extract and food coloring (if using). Blend in flour gradually.

3. Fill cookie press and press cookies onto parchment

4. Bake for 8-12 minutes. Cool on wire rack.

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Part of the Inside The Cookie Box Holiday Edition 

Inside the Cookie Box-Brown Sugar Shortbread

Brown Sugar Shortbread
yield: 1-2 dozen 

1 c. butter, room temperature

½ c. dark brown sugar

2 c. flour

2-3 T. sparkling sugar

1. Cream butter and sugar together and add flour, a little at a time until incorporated.

2. Chill for 30 minutes

3. Roll dough out to a ¼ inch thickness

4. Cut out shapes using cookie cutters; sprinkle with sugar.

5. Bake at 375°F for 10-12 minutes

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Part of the Inside The Cookie Box Holiday Edition