Holiday Baking

At the beginning of the holiday season I set a goal for what I want to bake; then I plan to fall short of that goal. I know that sounds awful, but there is never enough time to make all I would like to and I find if I prepare myself I’m not disappointed when it all doesn’t get done.

I love to bake and make candies, but there is something about the marathon sessions of the holidays that truly wear me out. I always feel so motivated when I start, but by the time I dry the last dish I’m ready to throw in the towel for a while. Fortunately, I get my groove back in time for Valentine’s Day.

This year wasn’t quite so bad. I was much better at taking on only what me and my mixer could handle. I had planned on trying many new things this year, but ingredients that required extra errands made me choose to fall back on some old favorites. 

I did throw one new candy into the mix – peanut butter cups! I’d never made my own before. The recipe isn’t mine, but it is one that I will keep around for many holidays to come.

Here’s a sampling of this year’s treats. The links will lead you the original posts with the recipes.

I put a twist on my Cafe & Cream Shortbread this year, literally. Instead of the original checkerboard shape, I simply rolled out each batch of dough after it had chilled for 30 minutes. Next I put one on top of the other, rolled and sliced. I actually think I like them better this way. It is definitely a less labor intensive process.

Recipe: Cafe & Cream Shortbread

The Ginger Rum Molasses Cookies I reviewed last year from the cookbook Baked Explorations remain my favorite gingerbread. This year I cut them into gingerbread men (and women) and Christmas trees. I iced a few for variety as well. If you like a soft gingerbread, don’t roll the dough too thin. Keep it a bit thicker, at least a quarter of an inch, and they will be perfect.

Recipe: Ginger Rum Molasses Cookies

Now for the newbie this year. These Peanut Butter Cups come from Brown Eyed Baker. The only change I made was I used dark chocolate chips (60%) and I added about 1 tbsp of unsalted butter instead of vegetable shortening to smooth the chocolate. These must be hidden. Much too dangerous.

Recipe: Homemade Peanut Butter Cups

I will be taking a short blogging break until after Christmas. I hope you have a wonderful couple of weeks regardless of what you may or may not celebrate. Here it will be Christmas followed by a much anticipated New Year. Happy Holidays!