Very organized and for sure delicious and beautiful
3 Likes
Woohoo! What inspiration!
2 Likes
I’m a little worried about the icing(s) because it’s quite warm. A minor casualty of climate change among many more severe ones…
I would be concerned about that, too!
I might ice and frost upon arrival if I had to travel without my cooler in my car.
I’ll never forget the year I sent my baked goodies 1200 miles across the US by mail. USPS did a remarkable job of getting my goodies delivered 2 weeks late and ruined. Despite my careful labeling of the package ‘FRAGILE’, my carefully packing each type in many layers of insulating materials (akin to the college ‘egg drop’ test from the campanile) and paying for the 'express (which then was 3-4 days during the ‘holidays’) mailing’charge, the package arrived upside down. Apparently the package must have sat on a tarmac somewhere because all the cookies were a smeary mush, like they had been heated AND agitated. I got my $37 back, plus $50 for the insurance. The next summer, when I knew I would be visiting them, I recreated all the cookies in my kitchen before it got too hot to bake and drove them halfway across the country. Christmas in July. I became convinced that labeling anything ‘FRAGILE’ gives someone license to ruin.
5 Likes
If anything is wrong with the icing just put it in the fridge for 20 minutes and then smooth it over
3 Likes
@mts -Sad to hear your package got mangled. I’ve been mailing cookies US Postal Service yearly since 2004 all over the country, mostly within the Midwest but until 2018 always also included Florida. There was only 1 year (during COVID) when delivery took 12 days. Most often cookies arrive in 2-3 days at this time of year. I do not mark my boxes “Fragile” which may be the difference.
1 Like
Yum!! Look amazing!!!
I have a number of her books as well, and they are very reliable.
1 Like
Just made it this week for work!
I only have one: Baking Day. My niece and I used to watch Anna’s shows together a lot, and I got this book because it had a mirror glaze cake she really wanted for her birthday. I don’t know if I’ve baked anything else from it. My niece is 13 now and is not so into baking projects with her aunt these days.
1 Like
Party bake of the Portuguese orange olive oil cake. Pretty happy how this turned out. We had a heavy meal beforehand AND a Biscoff cheesecake as well, but folks still humored me by eating this 
22 Likes
Looks wonderful!
4 Likes
Is that a new bundt pan? Haven’t seen you use it before. Looks gorgeous!
It’s one of the newer ones I have, yes. It’s a Nordic Ware 75th anniversary “braided bundt” pan.
5 Likes
It’s beautiful and on my list…
2 Likes
My girls are more enthusiastic about this year’s treats than I am, especially as we will be at my parent’s or Christmas this year so my mom does a bunch of cookies. Up first, stamped gingerbread cookies
14 Likes
I baked a ginger chocolate batch using the Nordicware stamps. I agree about the learning curve! I used a rum glaze from the Sweets cookbook and really don’t like the cookies after all that work. My husband thinks they’re delicious but I’d be happy to toss them! On to baking butterballs and ginger snaps, my two tried and true.
4 Likes
Grrrr
Christmas cookie #3: iced gingerbread oatmeal cookies from Sally’s Baking Addiction.
First time baking these. I endeavored to underbake a bit to ensure they stayed chewy. The glaze is a typical confec sugar glaze, but with some warm spices sprinkled lightly in. I wouldn’t say they scream “gingerbread” really, but maybe that’s because the texture doesn’t line up with gingerbread… in any case, a nice cookie.
When I had to store some of these for a few days before giving, I included a half slice of store-bought white bread to keep them from hardening. This made a couple of the cookies actually too moist. It’s always something!
13 Likes
