Tag Archives: Holiday

Easiest Bestest Shortbread–it’s a breeze. A melt-in-your-mouth breeze.

Shortbread threesome

Shortbread.  Who doesn’t love it?  And now you can make it in no time at all–the most challenging part will be holding the electric beaters.  Honest.   Holiday baking does not have to be hard.

Single shortbread

I spent a day baking with my friend Lianne and we made these at about 9:30 pm–after a long day of sparkles and sugar cookie mayhem with cookie meister Felix.  We almost decided it was just too late–and then suddenly they were done.  And being eaten at a pace where our metabolism didn’t stand a chance.

So thank you Ruth Krohnert, here is the recipe for “Melt in Your Mouth” Shortbread.

Shortbread recipe

Only one additional tip–depending on your oven you might want to check these at about 17-18 minutes.  You want them to remain pale white.

And you can make much cooler sprinkle colours (Martha Stewart cool)  than the store-bought–just follow Ruth’s instructions.

Screen Shot 2012-12-15 at 12.49.01 PM

Now, I’m not saying they are the most beautiful shortbread ever, I am sayin’ they’re bloody delicious.

So now that you have that all set, look at some of our sugar cookies.  Here is Felix making his masterpiece:

Felix works on cookie

And ok, I made these and do think they are kind of cute (yes, 2 out of the 30 I decorated made it to CUTE).

Sugar Cookie Santa and reindeer

Have a great weekend and I have two great posts coming up from Kelsie Parsons…..stay tuned.

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The words “Cookie Exchange” need not cause a panic attack

PIC 2 Final Squares 2

It’s that time of year!  Expect an email with subject: Cookie Exchange! to pop-up in the INBOX.  Do not leap back in fear as one does from email chain letters that promise certain death (sent from you favourite Aunt).  Instead be the first to say YES, I will do it.  Cookie exchanges are actually a lot of fun and if you make these simple 7-Layer squares (errr..cookies) your end of the deal will be sealed and sliced in no time.  No flour involved.

Add coconut

If you can layer things like shredded coconut  (notice a child doing it)..

chocolate chips..

or chocolate chips….

and drizzle with condensed milk (you may need to know how to open a can at this point)

You can end up with this….

Just out of the oven!

All these pics are pulled from more specific directions on my Family Fun blog for foodnetwork.ca.  Just click HERE to go there for the recipe.  If you have a non stick pan that is the best way to go, but I just used a ceramic casserole dish.

PIC 1 Final Squares 1

And I’d love to hear if there are any classic 7 layer (or 5 layer or 9 layer) cookies in your holiday repertoire!

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Skip the carton, Make a Pitcher of Homemade Nog

One serving appears more ladylike when divided into three small glasses.

Today is the day we decorate our tree.  The Christmas Tree is my favourite part of the holidays.  As unexcited as I am to dig through the pile of boxes in the basement on the annual ornament hunt (why do I have two bins of Easter decorations?  Really?) I am pretty psyched to get the tree going.

Thinking that many of us might be putting up lights, Christmas shopping or lamenting the start of carols on the radio, I figured egg nog and alcohol could settle us right down.  Cursing also helps immensely.

If you’re going out for the weekend grocery shop, you only need  few ingredients to make your own egg nog: eggs, milk, cream, sugar. (I know! Why have you not done this before?)

My friend swears by the Mac’s Milk version (and I too admit to glugging the store-bought) but this is lighter, frothier and fresher and really a cinch to make.

HERE IS THE LINK TO MY CHEF BASICS  EGG NOG MAKING VIDEO.

Once this becomes your signature holiday drink–you can move onto your own egg nog serving set.

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EGG NOG RECIPE

Make sure you use the freshest eggs possible and have an alternate beverage available for guests like pregnant woman, children or the elderly who shouldn’t consume raw eggs.

Servings: 6

Prep Time: 15 minutes

Ready In: 45 minutes (includes 30 minutes cooling)

Ingredients

4 eggs, separated

1/3 cup sugar (reserve 1 tablespoon)

2 cups whole milk

1 cup whipping cream

fresh grated nutmeg

pinch salt

Method

With an electric beater whisk together egg yolks and sugar until sugar dissolves and yolks are pale and fluffy. Add milk, cream and nutmeg and whisk until well combined. Refrigerate until cold.

Just before serving whisk egg whites (at room temperature) and a pinch of salt to soft peaks. Add teaspoon of sugar and whisk until firm peaks.

Fold into eggnog to make it extra light and fluffy.

If you want to add alcohol you can whisk in 2 to 3 ounces of bourbon or rum before adding the egg whites.

Another opportunity to use my beloved nutmeg grater. (purse size convenience!)

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