Recently in Holiday Category
Better late then never - right?
This holiday season, we decided to bake most of our gifts. I made lemon sable cookies, biscotti, stolen, cinnamon raisin bread, marshmallows, brioche, and some Portuguese sweet bread. Everything turned out well.
The Lemon Sable cookies were first. They were slightly lemony, with hints saltiness and sugar. They had the perfect balance of sandiness and chewy.
Next was the biscotti. There were multiple batches of these Italian twice baked cookies. The Little chef helped me make a few batches of what he calls "Mixer cookies"
We made honey lavender-lemon, mixed fruit (cranberries, cherries, and raisins) and spice, chocolate chocolate, and chocolate chip. The little guy loves these cookies. These were based on the Dorie Greenspan recipe - I really like the addition of corn meal in the recipe. It adds a nice touch of texture that is so often missing from these cookies.
For the stolen, I soaked some zante currants, golden raisins, tart cherries, and craisins in Myers rum and ginger alcohol. With the addition of cinnamon, nutmeg, cardamom, cloves, and some Navan liquor made the stolen very moist and flavorful. They rose nicely, and when dusted with powdered sugar, looked very festive.
Everything else was straight forward. The brioche was the best thing I made this season. It's hard to screw up bread with a pound of butter and 5 eggs. We had that at New Years brunch at Piet's place, and for the worlds best French toast the next day. I'll be making the brioche again in the next few weeks, it smells so good when baking, and when slightly toasted or grilled, so much flavor comes out.
This holiday season, we decided to bake most of our gifts. I made lemon sable cookies, biscotti, stolen, cinnamon raisin bread, marshmallows, brioche, and some Portuguese sweet bread. Everything turned out well.The Lemon Sable cookies were first. They were slightly lemony, with hints saltiness and sugar. They had the perfect balance of sandiness and chewy.
Next was the biscotti. There were multiple batches of these Italian twice baked cookies. The Little chef helped me make a few batches of what he calls "Mixer cookies"
We made honey lavender-lemon, mixed fruit (cranberries, cherries, and raisins) and spice, chocolate chocolate, and chocolate chip. The little guy loves these cookies. These were based on the Dorie Greenspan recipe - I really like the addition of corn meal in the recipe. It adds a nice touch of texture that is so often missing from these cookies.
For the stolen, I soaked some zante currants, golden raisins, tart cherries, and craisins in Myers rum and ginger alcohol. With the addition of cinnamon, nutmeg, cardamom, cloves, and some Navan liquor made the stolen very moist and flavorful. They rose nicely, and when dusted with powdered sugar, looked very festive.
Everything else was straight forward. The brioche was the best thing I made this season. It's hard to screw up bread with a pound of butter and 5 eggs. We had that at New Years brunch at Piet's place, and for the worlds best French toast the next day. I'll be making the brioche again in the next few weeks, it smells so good when baking, and when slightly toasted or grilled, so much flavor comes out.
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