When I was a kid, my dad and I baked quite a bit when the holidays rolled around. Ok let’s be honest, he probably did most of the baking while I did the subpar decorating and taste-testing. Nonetheless, it was a tradition that I remember fondly.
We made red and green m&m cookies – at that time they were sold in the cookie dough rolls. And we made a slew of sugar cookies, which we used cookie cutters with, and then decorated them with icing, sprinkles, and red hots. We had a giant ceramic Santa cookie jar to store them. One year we made a gingerbread house with snowmen made from popcorn balls.
Since then, I have always looked forward to spending many hours in my kitchen, baking up something tasty for the holiday season. But, I’ll be honest, there are many times I set myself up to bake all sorts of different treats, and then realize I’m in way over my head, and I get frustrated.
Which is why this year, I’m starting early, and I’m freezing my treats along the way, so at the end of the road, I’ll have batches of different goodies to ship off, share, and of course, eat!
Two weeks ago, I made shortbread cookies dipped in milk chocolate, and mailed them to Indiana. And then I decided to make a list of all the things I wanted to bake this year. Here’s what I’ll be whipping up:
Dipped Gingerbread Cookies
I actually got this idea from reading the Big Lots’ Blog! I love a bargain, and Big Lots is always offering tips on DIY projects. I saw these cute cookies and they looked fairly easy to create at home.
For these cookies, you’ll need 1 box of gingerbread cookie mix (I got this one), 3 cups of white chocolate chips, 3tb of shortening, and colored frosting (if you want to decorate them) – sprinkles would be a good choice, too!
Follow the directions on the cookie mix, and let the cookies cool completely.
In a bowl, add the white chocolate chips and the shortening, and microwave in 10 second intervals, stirring along the way. Do this until the chocolate is slightly runny.
Dip each cookie into the white chocolate mix, and lay on parchment paper to set. Let set and decorate with frosting. If you’re using sprinkles instead, sprinkle before the white chocolate sets completely so they will stick. Ta-da!
I would have never put a Snickerdoodle on my list for holiday baking, until I watched one of the “What’s Gaby Cooking” snapisodes last week. These looked sooo yummy, and easy, to top it off – are you sensing a trend yet?
For the Snickerdoodle Blondies, you will need 1 cup melted butter, 2 cup light brown sugar, 4 teaspoons Vanilla Extract, 2 large eggs, 2 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoons Ground Cinnamon, and ¼ teaspoon of baking soda. For the topping, you will need 1/4 cup of white sugar, and 1 1/2 teaspoons of ground cinnamon.
Preheat oven to 350 degrees. In a large bowl or stand mixer, combine the melted butter and brown sugar and mix with a wooden spoon or paddle attachment for 1 minute until combined. Add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.
Add the dry ingredients into the bowl/stand mixer, flour, baking powder, cinnamon and baking soda and slowly mix until just combined. The batter will be a bit stiff, but that’s normal.
Spray a 9×9 baking pan with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle the cinnamon sugar on top and transfer it into the oven. Bake for 30-35 minutes. Once the blondie brownies have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.
I made these last weekend, and I’ll be honest, mine kind of turned out more like coffee cake, but hey, who doesn’t love coffee cake?
I have always wanted to make these, primarily for hot chocolate, but honestly, I think they’d be good in a cup of coffee, or warmed milk (or Almond milk, of course!).
To make these spoons, you need heavy-duty plastic spoons, or even wooden spoons. Then, get semi-sweet chocolate chips, and/or white chocolate chips. You can melt them on your own, or mix them with heavy cream or shortening if you want.
The only other thing you’ll need is toppings (optional)! I got red and green sprinkles, crushed peppermint candy, and red and green icing. I also have some leftover cinnamon chips, and I think I may attempt to add a little peanut butter to a few spoons.
You could really put anything on top – marshmellows, crushed toffee, cookie bits, or anything that would taste great melted in coffee or hot chocolate (or eat while drinking a glass of wine, let’s face it). To make the spoons, you simply dip the spoon in the melted chocolate, then add the toppings before it cools completely. Let these cool on wax paper, and you can package them using festive clear bags and ribbon. I’m really excited to make these!
What are your baking traditions around the holiday, if any? Planning on making anything new this year? I’d love to hear what’s happening in your kitchen this holiday season. P.S. We’re expecting snow flurries in Austin today! Perfect reason to hole up inside if you’ve got the option 😉