My holiday treat-making started early this year, and won’t stop till the year runs out, so I thought I’d start the thread.
What’s happening that’s festive in your kitchens?
Missteps can go here:
My holiday treat-making started early this year, and won’t stop till the year runs out, so I thought I’d start the thread.
What’s happening that’s festive in your kitchens?
Missteps can go here:
My holiday treats started with Diwali sweets and savories this year. I think I skipped making anything last year (maybe even the year before) but my nephew started college and I wanted him to have something festival-related to make it feel like the holiday.
So far I’ve made:
– Almond fudge (badam katri / katli)
– Gram flour fudge (magaj / besan laddoo)
– Cashew fudge (kaju katri)
– Nutella balls aka date and nut energy bites which are really my grandmother’s date and peanut laddoos which were adapted for (and then by) the youngest generation with hazelnuts and cocoa.
– Spicy, crunchy masala puris
I have another batch of almond fudge to go and maybe another round of magaj too, let’s see, and then I can move on to Thanksgiving treats.
(Though I have a feeling I am going to end up making a “few” more puris over the weekend first.)
Spicy crisps / Masala Puris:
I made the dough with the idea to bake half of them – rubbing oil into the flour and then using ice cold water to form the dough. But I was chatting with someone and made too little dough for both baking and frying – so I went with frying, because: Diwali.
They puffed up nicely and crisped up beautifully, so I’ll use the method again whether I’m baking or frying.
I haven’t started baking yet.
I plan to do cookie boxes this year.
I’ve been happy with my kourabiedes based on Tess Mallos’ recipe, which uses browned butter, so I’ll make those again.
I’ve also been enjoying making a citron-free fruitcake based on Nigel Slater’s Xmas Cake.
I will probably make Lemon Squares.
Maybe also Pink Lady / Pink Sin / Pink Angel Squares.
I will probably make Rum Balls, too.
Also, spiced nuts. Have not determined the type.
Finished the last round of Magaj / Gram flour fudge while chatting with my younger nephew (who recognized the amorphous mixture immediately because he just visited his brother at college, and previously-indifferent-to-Magaj brother refused to share any from his care package ).
The edible gold dust I ordered (to drum up some enthusiasm in myself for rounds 3 & later of this process that’s my own fault entirely) arrived, so I tried it out, and while I am clearly not skilled at it, it does make them look FESTIVE!
(Also, I have been released from making the almond fudge by same nephew who said he’s still got plenty — yay for me )
These reminded me of the first thing I ever “made” – pink & white coconut ice, basically the middle layer of the squares.
Is there a recipe you like?
The Pink Lady squares seem like a variation on the Nanaimo Bar to me. They aren’t that common in my circle. I didn’t try them until I bought a tray of mixed squares from a small bakery 3 or 4 years ago.
…
I don’t have an absolute go- to. I guess the Jean Paré Company’s Coming Christmas cookbook recipe or my all purpose Good Housekeeping cookbook (one that’s around 20 years old) are where I usually would go for Lemon Squares.
Maybe I’ll try Stella Parks’ recipe.
I’ve been making Company’s Coming Turtle Bars, with caramel, chocolate and oats, since 1996! I hadn’t made them in a decade. Maybe I’ll make a batch.
Ooh those look good too. I might switch up my Thanksgiving baking and try something new.
You might like Pimiento cheese cookies as a twist – I made some a few years back and they were lovely!
I have enjoyed some spicy Cheddar shortbread. Will look into the pimento cheese variation.
These are cute!
I’ll try and find the recipe I based mine on, I want to make them again too!
Found them @Phoenikia
Iirc it was easier for me to get pimiento cheese than a jar of the peppers, so that’s what I used.
Thanks!
Does anyone have an old-fashioned chocolate fudge recipe they would recommend?
I used to make it as a teenager, but most recipes now have corn syrup or condensed milk which I would prefer not to use.
Looking for something simple that uses cocoa and sugar (and preferably no thermometer needed, though I have one but that wasn’t necessary in the old fashioned version).
Found these, and I have all the ingredients.
Any thoughts on beating vs not beating? One calls for it, the other doesn’t. As I recall, the one I made as a kid did include some arm exercise.
Have any of you soaked fruit in Triple Sec or Grand Marnier for fruitcake or stollen? I have tons of liqueurs on hand but I’ve used up all my rum and most of my brandy.
Do you think I’m better off buying some rum?
I think either would work if you want the orange flavor, and the base of Grand Marnier is cognac, after all.