by Elissa
I'm now nearing the end of my annual holiday bakefest. I think all the butter, flour, and sugar have gone to my head, so please excuse the somewhat fragmented post. Here are a few things I've learned this year.
Are you planning to decorate Christmas cookies this year? I attempted to make my own cookie icing this year, and am happy to recommend this recipe.
My artistic skills are admittedly terrible, but this icing was pretty easy to work with and looks great. And it only requires 4 ingredients (I would at least double, if not triple the recipe; I also added some extra milk to get it to come together).
I am so delighted with Katie's idea for cookie packaging. I ordered a bunch of the boxes and they are perfect.
They hold plenty of goodies (pictured here: molasses cookies, brown butter rice krispie treats, and fleur de sel caramels). And they look great with just a simple ribbon on the outside, plus there are no worries about spilling.
And finally, I wanted to share the swiss chard miracle that occurred at our house last week. Both of my kids are pretty good eaters (knock wood), but leafy greens are still a tough sell. I offer them but don't make a fuss if the kids refuse, which is my general strategy when it comes to food. Last week we were having swiss chard sauteed with garlic and soy sauce, quinoa, and fried eggs (idea courtesy of Dinner: A Love Story). I fixed my plate (with plenty of chard), and was getting ready to make a plate for my son with a small serving of chard on the side. He demanded to take my plate and proceeded to polish off a large serving of chard. While not related to holiday baking, I'm using it to assuage my conscience as he consumes large quantities of baked goods.
And that's all I've got right now. Hope that you all have lots of delicious holiday treats coming your way!
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