Hey erryboddy! CHECK THIS OUT!!!


:D My very own *noms* At Cherry Alley Cafe, right here in beautiful downtown Lewisburg.

Cherry Alley Cafe, a local coffee shop, has agreed that I should come on board with them and be their marshmallow and cookie maker. And I get to work out of their groovy commercial kitchen, with an oven that doesn’t get wonky in the back (like mine) and giant cookie pans and NO DISHWASHING BY HAND (oh, how my hands thank them).

WHAT??? I’m a cookie chef??? How did this happen?

Occasionally, there are times when I don’t understand my life, but it’s mine and I embrace it all the same. If you had asked me when I first set foot in Lewisburg, “Hey, what will you be doing in (almost)11 years?”, I can guarantee you my answer would not have been, “Still living here, branching out into some sort of cottage business that involves baking cookies and making marshmallows.” And yet, here I am. Still. Doing that.

And teaching Zumba. Because I clearly have a split personality. I make cookies, which is why I work out. Or, I work out so I can make cookies? Perhaps I should consider myself to be “complex”. Or…Well-rounded, how about that?


This is a major building block in the beyondpaisley empire. What shall I call this, o mighty tower of marshmallow?

Toot-toot-a root-toot-tooooooooo!

Thank you, George, for messing up and giving me this name.

Thank you, George, for the slip of the tongue that gave me this name.

So. I’m excited. And I’m ready to move this forward, changing the world through confections.

And cookies.

*double nom*

*double nom*

For what it’s worth…I am an unrepentant fan of chocolate but in all seriousness…try the fig, they’re tremendous.


Travel Theme: Golden

Ailsa’s travel theme this week at Where’s My Backpack? is “golden”. Groovy! I don’t have much time to be chatty today, so let’s get to it, shall we?

First stop: close to home. Beautiful Lewisburg, PA, where the trees put on quite the seasonal display and turn a stunning shade of gold in autumn.

It's kind of spectacular here in the fall.

It’s kind of spectacular here in the fall.

These Italian fig bundles look like little golden dessert ravioli. Stuffed with figs. They’re like a dream come true.


Bask in their golden aura!


And speaking of Italy…here’s a cozy little street in Florence that turns golden once the sun starts to set and the lights come on.

I want to live here. That is all.

I want to live here. That is all.

Relax during the holidays! Be like Buddha, in perfect tranquility in a lotus flower. As seen at the MFA in Boston.

I feel all zen and groovy.

I feel all zen and groovy.

And finally…here is a sunrise that’s about as golden as it gets. Taken at North Carolina’s Outer Banks. It’s one heck of a way to start the day.

Nature is so effortlessly beautiful.

Nature is so effortlessly beautiful.

This was a great challenge for me to do. It’s been an opaque gray here for about a week; I’ve been starved of brightness. (No, wait. There was one notable hour of sunlight; we were all so happy to see it we made sure our friends and neighbors checked out that strange fiery sky orb, but I digress.) I hope you enjoyed the photos! Or, of course, you’d be more than welcome to participate. See you ’round the internets.


Nosh: Croatian Breskvice — Jammy Peach Cookies


You know when you read about some recipe in a magazine and think, oh my word, what an interesting thing! And then for the life of you, you can’t remember what the name was of the thing you read, until–just a few days later, and by a few I mean maybe two–your professional baker friend posts a picture of her very own version of the thing you were just reading about? And out of the goodness of her heart sends you her very own recipe?

So. All that happened.

I forget where I first read about breskvice (BRESK-vee-tsye), the traditional Croatian cookie that looks like a boozy ersatz peach, but I was immediately smitten by the idea. Puffy, pretty, at first glance they totally resemble peaches (especially when they’re really glammed up with a clove “stem” and mint leaf…uh…”leaf”) but then when you bite into them…they still taste like peaches! Schnappsy peaches. With rum. Which is, basically, winning all around. The recipe I used was provided to me (with permission given to blog) by the equally insanely lovely and talented Diane of Cake Diane Custom Cake Studio near Dallas, and Texas people, what are you waiting for? Go make this woman a cake star.

Breskvice–not gonna lie–are kind of time consuming. Even more time-consuming: they may need to sit and dry for a day or two, so make them ahead of time. They’re occasion desserts, served at events like weddings and birthdays and holidays, where you want to let the recipients know they’re worth the effort. And you know? They really are worth the effort. Here’s the full recipe in .pdf format (which you’ll need the Adobe Acrobat reader to see, and if you don’t have this on your computer by now go here for the free download, and seriously? Welcome to the year 1996). First we’ll talk about how to make the cookies. You’ll need:

  • 3 large eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 tsp vanilla
  • 2 tsp peach liqueur
  • 6 cups all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt

Preheat your oven to 350°, and line at least two (I used three) baking sheets with baker’s parchment or a silicone baking mat. Bust out your handy-dandy stand mixer (or a hand mixer, but once you add the flour prepare for an upper-body workout) and put eggs and sugar into the mixing bowl. Beat at a reasonably medium-working-it speed for about three minutes; your objective is to incorporate air into the eggs to build a fluffy, puffy cookie. Once the eggs and sugar look airy and have turned pale yellow, stream the vegetable oil in to incorporate, then mix that all together until it’s creamy.

Did my old-skool Sunbeam stand mixer. I'm going to petition the internets for a Kitchen-Aid.

Dig my old-skool Sunbeam stand mixer. I’m going to petition the internets for a shiny new Kitchen-Aid.

While the eggs are aerating and mixing and creaming with the oil, combine flour, salt and baking powder in another bowl. Yes, six cups of flour. Yes, it’s a lot of cookie. But you know…go big or go home. You don’t have to sift the flour but you should whisk your dry ingredients together so they’re well combined. Keep them off to the side for a minute.  Add milk, schnapps and vanilla to the eggs and give that a minute to combine. Then add your dry ingredient mix.

REMEMBER! If you keep your stand mixer running while you add the flour, drop the speed, and only add a little bit of flour at a time. Otherwise physics will go to work and the momentum will throw the flour back out of the bowl and all over you and your countertops. Incorporate the flour using your mixer for as long as feasibly possible, but at some point you’ll probably have to finish the mix by hand. My tell-tale signs that I need to make the mix-switch are when the mixer’s blades begin pushing the dough to the top of the bowl and adding more would create dough spillage, and also when I smell the motor of my mixer start to burn (seriously, I need a new stand mixer). When you’re finished, you will find yourself holding a bowl of the stickiest, thickest dough you’ve ever faced in your life.

Glob glob glob.

It’s like quicksand. Only yummier.

The recipe advises you to lightly coat your hands in oil before rolling these into balls and putting them on your parchment-lined baking sheets. That will work if you don’t mind having your hands covered in sticky oil. It didn’t work for me. I quickly realized I needed another plan; I took two spoons and rolled the dough between them like they’re quenelles. Here’s George hand-modeling it for you.

Bonus: discussed with and approved by Cake Diane herself!

Bonus: discussed with and approved by Cake Diane herself!

The tops of the cookies are uneven, but that’s OK. Just take a small spatula or knife, dip that in some oil, and smooth out the tops of the cookies.

It's like magic or something.

It’s like magic or something.

And then? Bake! They should take 15-20 (ish) minutes total, so check them after 8 minutes or so and rotate the pans. They should be nice and puffy on top, and lightly golden on the bottom.

Yep. That's it.

Yep. That’s it.

Set aside to cool.

While the cookies are cooling, you can start to assemble the filling. For that you’ll need:

  • 1-1/2 cups ground (not chopped) walnuts
  • 2 tsp cocoa
  • 2 tsp dark rum
  • 2 tsp peach liqueur
  • 12-oz jar peach or apricot jam*
  • 1-2 tablespoons milk
  • reserved cookie crumbs

Grind walnuts in a food processor until they’re small crumbly walnut bits, but don’t grind them into a fine meal. You still want some nubbly texture from them. Set aside.

Combine cocoa, dark rum, peach schnapps, and jam. *Here is where I deviate wildly from the printed recipe. The first time I made this I followed the recipe to a T and thought the filling was a bit too soupy, plus I had a ton of it left over that I had no use for. The second time I made them, I used a 12-oz jar of jam (as noted above), and pulled ½ cup of the jam to use as “glue” between the cookies, after it was mixed with the liquors and cocoa. The resulting final filling held together more to my liking and was exactly as much as I needed. Play around with the recipe, see what you like best. It’s your kitchen!

Anyway. Back to it.

Dig out a peach-pit sized hole in the bottom of your cookie, being careful not to poke through the outside. Reserve the crumbs.

Let us sing the praises of a good paring knife. Aaaaa-meeeennnnn!

Let us sing the praises of a good paring knife. Aaaaa-meeeennnnn!

Reserve ½ cup jam mixture, if you’re doing this my way, and fold in walnuts and cookie middles. If you’re following the printed recipe, take the entire jam mixture and fold in walnuts and cookie middles. You’ll end up with a setup that looks a little like this:

It's like the happiest assembly line, ever.

It’s like the happiest assembly line, ever.

Fill all the cookie middles, then coat one half of your cookie sandwich with jam-glue.

Yes, just like this.

Yes, just like this.

And then sandwich the halves together. Do this again and again until you have row after row of jam-filled sandwich sugar cookies. And when you think it can’t possibly get any better?

Hold on.

Take two utility bowls and add some peach schnapps to each of them (I’d start with ½ cup in each bowl, and work from there).  Add a few drops of red food coloring to one bowl, and a few drops of yellow to the other. In a third bowl (one large enough to roll the sandwich cookies in), add a pile of super-fine (a/k/a caster) sugar. Have a large roll of paper towels nearby. Take a cookie and dip it in the yellow dye, blot with paper towels to dry. Then dip the other sort of side/third/ish in the red dye, and blot again.

Time to play!

Time to play! Sooo, maybe your fingers get a little dye-ish. Wear gloves if that worries you.

You’re supposed to be imitating the look of a peach, so be creative and allow for color gradations and the nice round red butt of a ripe peach. Once they’re blotted dry, roll them in caster sugar to create “peach fuzz” and place them on your cooling rack to dry.

The trickiest part to this recipe is not letting them get too soggy in the coloring process, but the good news is, they’ll dry. And BONUS: they even taste better after sitting for a few days, so if you do get the soggies, put them on a cooling rack, loosely covered with wax paper, in your fridge. In a day or two all will be well, and you’ll have this:



You can go all out and put in a clove “stem” and mint leaf “leaf”, but you’re not eating them so…why bother?  And yes, once they’re completely dry and ready to eat, you can also freeze any leftovers you might have. I know, I’ve tried it. Wrap each one in plastic and then store them in a plastic bag for extra protection, in the freezer. Just give them a couple of hours to thaw once you take them out.

When you cut the cookie in half, the walnut filling will look sort of like a peach pit. They’re unbearably cute and delicious. While they are outstanding all on their own, I have found that the best way to enjoy them is with friends, after dinner, over a robust and hearty conversation and a nicely chilled bottle of sparkling dry rosé.

This was a very good night.

This was a very good night.

Enjoy!  Happy eating!

Merry Christmas!

I am an unapologetic Christmas junkie.  The lights, the colors, the sparkly decorations…they all totally appeal to my inner four-year-old’s desire to fly rocket ships through star fields of strung lights and roll around in an orgiastic riot of crinkly paper.

Full disclosure: I do that in my head most of the time, anyway.

So.  Here are some of my favorite photos of Christmas good tidings.  Enjoy!  And if Christmas isn’t your thing, then bear in mind that I wish you nothing but peace and good will, every day of the year.

Brookgreen Gardens, Nights of 1000 Candles, December 2013.

Brookgreen Gardens, Nights of 1000 Candles, December 2013.

A window diorama, Lewisburg PA, December 2013.

A window diorama, Lewisburg PA, December 2013.

This was one of my grandmother's ornaments.  December, 2013.

This was one of my grandmother’s ornaments. December, 2011.

Christmaxplosion!  Clifton, NJ, December 2013.

Christmaxplosion! Clifton, NJ, December 2013.

This is why I have a gym membership.  December 2013.

This is why I have a gym membership. December 2013.

Where at all began as a wee Paisley.  December, about a thousand years ago.

Where at all began as a wee Paisley. December, about a thousand years ago.

Nosh: Black Forest Cookies

No holiday cookie tray is complete without something chewy and fruity.  I think that’s how fruitcake has managed to hold on for as long as it has, despite the fact that it’s inherently creepy.  (Note to home fruitcake makers: I’ve never had a fruitcake that isn’t commercial, and gross.  I’m willing to give homemade cakes the benefit of the doubt.  And I digress.)

Thank you, but… No.
Image from

Never fear, good people!  I have the solution!  Plus, you get to mainline chocolate in the process and when is that ever bad?  Right.  Never.  Presenting: the Black Forest Cookie.

A take on the traditional black forest cake, the nominal cookie is made from dense, rich chocolate and is loaded with…what should ideally be entirely cherries, but you know…we’ll get to that in a minute.  This drop cookie is uncomplicated and comes together fairly quickly, so it’s going to find itself in my reserve of go-to recipes.  I got this recipe from one of those mini-cookbooks you can impulse-buy at the cash register of your local supermarket (because I impulse-bought one).  It’s a Martha Stewart recipe, which pains me because I have no love for her, and yes, I realize she’s crying over that all the way to the bank.  But more importantly (for our purposes), it’s readily available online.  Here’s what you’ll need:

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark-brown sugar
  • 2 large eggs
  • 1 package (about 12 ounces) semisweet chocolate chunks
  • 1 1/2 cups dried cherries

Get the butter and chocolate going in a double-boiler.  If you don’t have a dedicated double-boiler, then do what I do and put a mixing bowl over a pot of boiling water.  There is one caveat: don’t let the bowl touch the water, because then you might scorch the chocolate, and who wants that?  You don’t need much water in the pot to get the job done, maybe just an inch or two.  And don’t bother chopping the chocolate (which, for some reason, I haaaaaaate to do); just break it into chunks and let heat do the work for you.

Behold the awesome power of buttery chocolate goodness!

Behold the awesome power of buttery chocolate goodness!

I promise you, if you keep it over the steam heat rising from the water in the lower pot, the butter and chocolate will melt.

While this morphs into a beautiful mass of buttery chocolate, measure out your dry ingredients and keep them handy, because you’re going to be mixing them all at the same time.

Measured and a'waitin'.

Measured and a’waitin’.


When the chocolate is entirely melted, take your melting vessel (mixing bowl, top pot of the double boiler) off the heat and whisk in the eggs, one at a time.  Give yourself a minute between removing the chocolate from the heat and adding the eggs.  The chocolate mixture will cool slightly and you’ll run less of a risk of ending up with chocolate-covered scrambled eggs (which can happen if the chocolate is too hot when you add in the eggs.  See: don’t scorch the chocolate).  And, as always, add the eggs one at a time by cracking them into a separate cup first so you can retrieve any rogue bits of shell that end up in your egg.

Just a tiny bit of patience pays off in this step. Big time.

Just a tiny bit of patience pays off in this step. Big time.

Whisk that together, then dump in all your dry ingredients and give that a mix.  Don’t overmix, just incorporate.  You’ve got more mixing to come and you don’t want to toughen up your cookies from overmixage.

The next step is to add the bag of chocolate chips (yes, a whole bag, no real measuring required) and the cherries.

Ahhh…the cherries.

So I went into this recipe thinking, I have a giant bag of dried cherries (local peeps: that I got at the Natural Food and Garden Store), no need to check how much I have.  Conveniently forgetting, of course, the handful I would snack on with each trip into the pantry.  I pulled out the bag of dried cherries and…

Rut ro.

Nowhere near enough.  I had a moment of panic and then I thought…you know…here’s a golden opportunity to use those spare ends of bags of fruit I’ve had hanging around, and turn this into sort of a kitchen-sink cookie.  So.  In went the cherries, and some currants, and Craisins, and then raisins to top it off, until I reached my 1 1/2 cup mark.

Batter has become secondary. The chunky bits are all that matter.

Batter has become secondary. The chunky bits are all that matter.

Fold this all together with your trusty rubber spatula until it becomes a glorious riot of nuggety goodness and smooth, rich batter.

It's so hard to not just eat it like this.

It’s so hard to not just eat it like this.

Then cover this with plastic wrap and put the whole thing in your fridge for at least 30 minutes.  This is where you could park it for a while (up to overnight) if you don’t have the time to finish them.  Or, you could preheat your oven to 350° and line your cookie sheets with baker’s parchment and, after half an hour, take it from the fridge and get to spoonin’.  The dough becomes a pretty solid mass as you leave it in your refrigerator to set up, so it can be hard to scoop to the proper size, especially if you have not-necessarily-the-strongest measuring spoons.  Like mine.  So.  Use a heavy spoon to dig the first two tablespoons of dough’s worth of cookie out and measure that into a measuring spoon.

Use the resources available to you.

Use the resources available to you.

Then? Use that as a scale model to measure out the rest of your cookies.  It goes much more easily that way, instead of fighting with measuring spoons that would bend and/or break (I mean, look at them, they’re so thin).  Before you know it you’ll have…



…row after row of dropped chocolate cookies.  Put these beautiful tastebombs in your hot oven and bake for 11-13 minutes, until the edges look nice and firm.  Rotate them once halfway through bake time if you think it’s needed, then remove them from the oven and let them cool on the trays for five minutes, and then on racks until they’re thoroughly cool.  Bonus, holiday bakers: these cookies freeze well, so you can make them early and stick ’em in the freezer until you’re ready to load them on gift trays.

Side note: is it possible to experience an independently generated smell memory?  Because there’s nothing baking in my house and I swear I can smell their chocolatey goodness right now.  Anyway.

Once they’re cool and ready to eat…don’t forget to have them with some milk.



Two things…  1) This cookie is little more than a hand-held chocolate delivery system with occasional pockets of fruit, and that’s not a bad thing.  EVER.  And 2) I enjoyed this cookies-and-milk photo op way more than I probably should have.  (No, I think we need another shot…TAKE TEN!)  (I’m only partially joking.)

Enjoy!  And happy baking.

Nosh: Tangerine Butter Cookies

It’s baking season! It’s baking season! I mean, yeah, the holidays are coming and Thanksgiving is just around the corner, and it’s late this year so Christmas is hot on its heels. But whatever.  It’s baking season! It’s baking season!

I don’t know why I don’t bake more often.  Clearly I enjoy it.  And I’m pretty good at it.  But, you know.  Ovens…measuring.  Pfft!  Who needs it?  (Other than people who want to make accurate recipes or care about things like proportion, but I digress.) My first cookies for the year were these beautiful, rich, citrusy tangerine butter cookies.  This is a gorgeous recipe.  It’s crisp, it’s satisfying, it’s got a great, round mouthfeel and it’s slightly savory from olive oil (and perhaps an additional thing or two).   As it is baking and successful baking relies largely on successful manipulation of chemistry, I deviated only slightly from the recipe.  I’ll just fill you in as we sit here and discuss.  Anyway.  Let’s get started. Here’s what you’ll need:

  • 3/4 cup  butter, softened
  • 1 1/2 cups  sugar
  • 1 1/2 teaspoons  baking soda
  • 1 1/2 teaspoons  cream of tartar
  • 1 teaspoon  salt
  • 2 eggs
  • 2 teaspoons  finely shredded tangerine peel or orange peel
  • 1 teaspoon  vanilla
  • 1 teaspoon  orange extract
  • 3/4 cup  olive oil
  • 1/2 cup  white cornmeal
  • 4 cups  all-purpose (AP) flour
  • 1/2 cup  sugar

Get out a large mixing bowl and an electric mixer (or stand mixer…or wooden spoon).  Gather up the first five ingredients (butter, sugar, baking soda, cream of tartar and salt) and have them ready to roll.

This is a strong start to just about anything.

This is a strong start to just about anything.

The butter should be nice and soft so it will cream easily, which is a pretty way of saying it can be whipped into pillowy peaks; this should only take you about a minute.  I used a big bowl and a hand mixer; a stand mixer would also do the trick.  If you only have a whisk you’ll face a hearty workout for your stirring arm, but it can be done since your ingredients are so pliant.  The butter shouldn’t be liquid, but it should be entirely squishable.  Once it’s whipped, add the sugar, baking soda, cream of tartar, and salt, then cream all that together until it looks fluffy and the butter’s turned a lighter color.  Then get ready to add the flavorings.

Truth: I used to cream butter and sugar together as a kid and eat it straight out of the bowl. #weirdkidhabits #badideas #afterschoolsnacks

Truth: I used to cream butter and sugar together as a kid and eat it straight out of the bowl. #weirdkidhabits #badideas #afterschoolsnacks

I have the shredded zest from two tangerines sitting in a bowl with the orange and vanilla extracts.  I thought it would be fun to let those flavors mingle.  And, know how I always warn that you should crack eggs into a small bowl and then into a batter so you can easily pick out a piece of eggshell if it chips off?  Today I was grateful that I took my own advice.  I did, indeed, have to pick out a bit of shell, which is so much easier to spot and retrieve in a small cup than in a large mixture.  And who wants sharp, crunchy eggshell cookies?  Not this girl.  Beat in the eggs and extracts and then…. I knew that things like cornmeal and olive oil were waiting in the wings to get used, so I also knew this cookie could stand up to a little savory manipulation.  Here’s where I get all crazy-like.  I added a teaspoon of coriander because I think it plays incredibly nicely with citrus (and the orange family in particular) and a few grinds of fresh-ground black pepper.  The black pepper flakes look interesting, and it adds a slightly spicy, savory undercurrent.  If pressed for a measurement, I’d say it was no more than a (scant) half-teaspoon.

Then beat in the olive oil, followed by the cornmeal and then the AP flour (which, as its name indicates, is general-use, generic building block flour, and I think outside the US it’s called “plain flour”, FYI), which should be added in incrementally.  If your beaters start to labor while adding the flour, make sure you mix the rest of it in by hand.  You’ll end up with a thick pile of dough that’s surprisingly soft and malleable.

...and I can't do a thing with it.

Truth: my cat goes berserk over raw dough. I have to put him outside when I bake.

Notice how it pulls cleanly up off the sides of the bowl?  Perfect.  Cover your dough mound with plastic wrap and let it chill in the fridge for a minimum of 30 minutes.  It can sit overnight (like mine did). When you’re ready to make your cookies, set up your mise en place, which basically means get yourself organized to process food efficiently.  Lay the recipe nearby for easy reference, set up your bowl with finishing sugar (I used two different colors because…holiday…festive…but you can use regular granulated sugar and that’s just fine), your cookie trays, and take the dough out of the fridge.

I know all y'all covet my turkey.

I know all y’all covet my turkey.

Preheat your oven to 350°.

Then stick your impeccably clean, freshly washed hands into the dough and roll roll roll.  You want dough balls that are about an inch across.

Toss three or four dough balls at a time in the sugar. It goes faster.

Toss three or four dough balls at a time in the sugar. It goes faster.

Line them up on the ungreased cookie sheets (because who needs to grease a sheet when you’re making cookies that are mostly butter and olive oil?  No one, that’s who).  The recipe wants you to make an X-pattern in the top of the dough by pressing a toothpick flat into the dough; first one arm of the X, then the other.  It does look nice.  Sounds time-consuming.  If you happen to have something–like a wire beater from your hand mixer–with a conveniently-X’ed butt end, press that into the cookie instead.

Work smarter, not harder.

Work smarter, not harder.

And bake, 9-11 minutes in the 350° oven.  My oven heats unevenly and it’s always hottest in the back, so I have to rotate my cookies once half-way through.  It’s always good to check, anyway.  When you’re finished…

Life = good.

Life = good.

You’ll find yourself with rich, beautiful, delicious, buttery-zesty cookies that freeze well, so they’re easy to make ahead for the holidays.  And this recipe makes a ton of cookies so you can give them to a bunch of people.  And it’s easy to mix and adaptable to your lifestyle, so you can park the dough overnight if you realize you don’t have adequate baking and cooling time.  Score!  This recipe rocks.


Post-Holiday Cookie Roundup

Christmas is over, the presents are unwrapped, we are on a hiatus from overindulgence until New Year’s Eve, gym memberships are being activated, and the landfills are groaning with the excess influx of tissue paper and wrapping paper and no-longer-necessary packing materials.  Here in central PA, my cookie materials are packed away for the time being.  For now.  I mean, I have plans for cookies I want to experiment with throughout the year for next year’s bakestravaganza and will get to that sooner rather than later.  And I like baking cookies, so it won’t be all that long before I’m back in the kitchen, standing behind my thousand-year-old mixer, whipping up something else.


Holy pockets.

Holy pockets!  That’s a lot of cookies.

So I had one of each tray, for both mine and George’s families, plus whatever else was given away individually to friends and urban family.  What can I say?  I’m a giver.  A friend of mine, a professional baker, started asking me about what I was making and let’s face it–flattery will get you everywhere.  Really, person who does amazing constructed theme cakes and icing art?  You want to know what I’m baking?  Me?  Really?

D’awww, shucks.  Oh…Okay!

Presenting!  The 2012 Christmas Cookie Bakestravaganza and Candification Explanator.  Broken down by tray.

Tray One: C is for Cookie

Tray One: C is for Cookie

I’m starting with the lighter brown cookies to the left (cookies at 9:00!) and going clockwise, and if I’ve blogged about it, I’m linking to it.

Pumpkin Cookies

Chocolate Sables

Peppermint Palmiers

Two-Tone Cinnamon Cookies

Molasses Snaps

Polenta Biscotti

Little Dippers

And here comes Tray #2.

Remember, kids: C can also stand for "Candy".

Remember, kids: C can also stand for “Candy”.

Starting with the pink squares at 12:00….

Bailey’s Irish Cream Marshmallows

Apple Cider Caramels

Italian Fig Bundles

Cinnamon Marshmallows (use the same recipe for the Bailey’s marshmallows; just substitute cinnamon extract where the Bailey’s should go)

Caramel Corn

Cherry-Lemon Shortbread with White Chocolate Drizzle

If anyone has any questions about anything I haven’t linked to (or anything I have, really), please feel free to ask!

So.  There you have it.  900,000 calories later, is it any wonder I feel so desperately in need of Zumba?  I think I have eaten twice my weight in these things, which then becomes a real conundrum as the weight goes up…must…keep…eating…

I hope you are all having a safe and happy holiday season, and that you’re ready with shiny new gym memberships come January.  :)

XOXO ***  Peace *** and Joy *** from Paisleyland

No more posts.