My local market now carries the squeeze bottles. The lip on the cans means it’s almost impossible not to make a mess.
Unfortunately, the Globe and Mail is paywalled.
I’ve had good luck (and many compliments) using Mark Bittman’s recipe, but subbing golden syrup for the corn syrup and upping the salt a tad. You can sprinkle flaky salt on top after they’re set, too.
Is this the same? Looks like it’s originally from Pepin.
I looked up corn syrup alternatives:
I think the lightly caramel-y flavor of golden syrup makes sense for making caramels, though flavorless light corn syrup works.
This is my current list, though in looking at it I’ve a feeling it’s likely more aspirational than realistic. Will depend on how my body and psyche hold up.
(I’ve also concerns about the Spiced Nuts, as it was an almond from last year’s batch that shattered my molar, requiring emergency dental surgery/extraction and a mostly liquid diet through the New Year.)
And, I have an ingredient question: The recipe for the Pecan Pie Bars calls for a “can” of coconut. Not milk or cream, but canned coconut. I’ve not made this recipe since 2002 (!!!) and have no recall of this ingredient.
Might anyone know what would be an appropriate substitute?
Edited to Add: I looked on Instacart for canned coconut with nothing found.
It looks like it’s sweetened shredded coconut in syrup, like this brand. This suggests you can just substitute the bagged kind.
FUDGE!
I tested the first of these recipes today.
It looked suspiciously easy, and way easier than the other one (which in addition to a candy thermometer, had you beating the fudge for a while at the end). This one had you just heat ingredients to combine, warned you not to cook any further, and… done? Very suspicious. But the positive reviews were encouraging, so I gave it a shot – 1/4 recipe.
Well, it WORKED!
Very dangerous to have fudge this easily available 
Because I can’t leave well enough alone, ever, I browned the butter, and doubled the cocoa (after tasting). And added a splash of rum at the end. All good things.
Good recipe to make with a kiddo over the holidays! (I will probably make some more before then, and also try the other recipe and see what beating brings to the table.)
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Polish Cream Fudge (Krówki) nice and creamy. Made with 4 ingredients. Condensed milk,butter,dark brown sugar and vanilla extract. Will be nice contritution to my cookie plate. Recipe is from The Sweet Polish Kitchen.
WaPo dropped its Holiday cookie list (that’s a gift link). The quilt cookies are pretty, but I feel like you could probably spend as much time on them as you would sewing actual quilt squares.
I’m drawn to the gingersnap sandwich cookies.
I made cheese logs this morning using a Point Reyes blue cheese. Two versions:
Currently wrapped and chilling; will cut into them tomorrow.
It looks and sounds delicious! I like the deconstructed cranberry blue cheese 
And they look good too! Did you follow a general recipe format?
Thank you! I use a general ratio:
8 oz. blue cheese
2 T. unsalted butter
Add-ins and seasonings to taste.
Chopped walnuts and fresh parlsey for finishing.
If one comes up come up short on the weight of the cheese, difference can be made up with cream cheese (up to 50%). Having everything at room temp helps greatly when blending (mashing) it all together.
I was fascinated by the prettiness yet fussiness of “quilt” cookies (I could have sworn they were linked here) but these Neapolitan cookies from Sarah Kieffer look like they’d be both pretty and easy.
ETA: Quilt cookies were from the WaPo list @CaitlinM linked above.
https://www.washingtonpost.com/food/2024/12/05/quilt-cookie-project-holiday-baking/
https://www.washingtonpost.com/food/interactive/2024/holiday-cookie-recipes-baking-christmas/
I know Kieffer’s Neapolitan sugar cookies are very popular.
My baking is done, for the 6 boxes I will mail to our families tomorrow and the plates we’ll deliver to friends during the next couple of weeks. Nine treats this year - Listed in baking order, with photo image number
#8 Pecan tassies, #5 cranberry pinwheels , #3 cardamom toasts biscotti, #2 apricot foldovers and Finnish star shapes, #6 molasses ginger (my MIL’s great recipe - husband grew up calling these “crater cookies”), #4 chocolate icebox slice and bake cookies, #1 Spritz - trees, snowflakes, wreaths, #9 No-bake candy/cookie with peanut butter, marshmallows, dry roasted peanuts, rice crispies and white candy bark, and lastly #7 oatmeal raisin cookies (20 dozen! family favorite and each person gets their own bag of a dozen)
Brava!
amazing. oatmeal raisin are a big-time family fave here as well. they are non-negotiable and mom always makes them herself.
I think I’ve seen the squeezable syrup in LdnOnt. I’ll check next week, for future reference.
