I’m not much of a cook, but I’m definitely a baker. I like that you can make a hundred different things with the same 5 ingredients. I like the precision of baking. I like the results of baking. And I like bribing my way into people’s
hearts tummies with baking. This Christmas, I’ve been pinning up a storm, and decided to try out a few different options.
The first one I have renamed High-Fructose Corn Syrup Peanut Butter Balls, which differs a little from the original title. Everything about them sounded good, but they’re not as amazing as the internet led me to believe. They’re not particularly sophisticated tasting, but they’re not terrible – and they actually got much tastier on day 2. I left off the chocolate because I didn’t have it, but also because I couldn’t handle adding another layer of sugar.
By far, the tastiest, most interesting cookies I make. I stumbled upon them a few years ago when I was looking for a cookie that would be nice to give as a gift. It’s crunchy and buttery with a hint of lemon. But it’s the rosemary that makes these cookies special. It’s such an unexpected flavour from a cookie, and if gives this treat a nice balance.
Boxing Day Cinnamon Buns (via Sweetapolita)
Mine ended up being fairly dense because I misread the recipe and had to shorten the rising time, but delightful nonetheless. I also subbed in butter for margarine (it’s a holiday, afterall) and mixed it mostly in the Kitchen Aid. Overall, it was super easy to make and well worth it.
Sugar Cookies and Gingerbread using Martha Stewart’s Lemon Royal Icing.
This was my first foray into royal icing and it turned out quite well. The lemon juice creates a really nice balance between the extreme sweetness of the sugar cookies, and the spice of the ginger cookies. It took a good 24 hours to harden completely so leave enough time if packing them up to give away.