It’s that time of year again.
The table is cleared and the kitchen is clean.
Recipes are brought out, picked through, and a lucky few chosen.
Around $150 in baking supplies and gift containers are stacked up against a wall.
My updated Kitchen playlist is scaring the cats and probably also disturbing the neighbors.
And for once, I was actually able to schedule four days in a row off from work so I can do all my Christmas and holiday baking early this year. I’m so excited about this that I’m sitting at my cleared table, in my nice clean kitchen, writing all about it before the baking actually begins.
Normally, I’m baking on my weekends and after work, frantically picking through my list of cookies and candies to see which can be quickly doubled or completely dropped from the list because I’m already out of time. It’s always so stressful that I not only don’t get to enjoy the baking part–but I don’t have time to enjoy delivering the treats either. Steve may argue that the point of all this is to thank people and businesses, but to me it’s really all about feeding people and making them happy, even if it’s just a momentary happiness.
This year I plan on enjoying myself.
The tentative list for baking is:
- Dark Chocolate Covered Coconut Balls
- Sugar Cookies
- Gingerbread cookies
- Raspberry Almond Cookies
- Mango Chai Almond Bark
- Chocolate Spritz Cookies
- Cherry Pecan Cookies
- Sugar & Spice Coffee Slices
- Raspberry Fudge Brownies
- Citrus Glazed Lemon Spritz Cookies
It’s tentative because I padded it just enough that I can remove one or two items if things get behind, and they’re items that don’t require any special ingredients to purchase either.
The first two I make every year because it’s something my grandmother used to do at Christmas until I took over for her. I’ve modified the coconut ball recipe, but the divinity is exactly the same. One of my coworker’s calls it “Shiny Ferret Sugar Crack” because of how wired she gets when I bring divinity to work. The next three cookies are things that have become a holiday tradition for Steve and I (two of them are recipes from the resort where I did my externship). Hopefully the Mango Chai Bark will be an improvement over the nasty Apricot Chai Almond Bark from last year. It had a lot of potential, but crashed and burned once I added the apricots. Everything below that is new. We’ll see which ones are good enough to keep on the list for next year.
Now it’s time to stop writing and start baking. Woo hoo!