As I settle back into reality from our week in the woods, I’m beginning to plot out those pesky things that need to be done for Christmas; you know shopping and baking and decorating. First up is baking, this weekend’s project.
I absolutely love to bake but don’t do it as much as I would like. It’s just my husband and myself and baking for two leads to over-indulgence (and, he’s gone Paleo on me). So to get my fix, I make cookies — hundreds of cookies — for my husband’s students, usually about 400 (which isn’t that many when you start doling them out).
On the list are My Italian Grandma’s Cookies, a standard; Biscotti from The Gourmet Cookbook edited by Ruth Reichl, a book stuffed with some of the best recipes that are relatively manageable to make; pumpkin cookies, a recipe ripped from Very Best Baking; and, new to the roster, traditional gingersnaps. The gingersnaps were added last year and while I didn’t feel they met proper gingersnap standards — I tasted them right out of the oven — I realized a few days later, the secret to a great gingersnap is to let them rest for a few days.
While not necessarily pertaining to baking, but having everything to do with Christmas, I tripped across a pretty cool website: Eat This, Not That! A journalist I worked with in a previous life, Laurie Wilson, writes for them and penned a fantastic article, 24 Vintage Christmas Dinner Recipes. It’s a fun article filled with fantastic bits and intriguing recipes from Christmas’ past. For the traditionalists among us, check it out.
That’s it for this evening (I need to take stock of the cupboards and put my cookie shopping list together). As always, I wish you all safe travels and, of course, bon appetite!