Category Archives: Thanksgiving & Christmas
Here is part two of the dessert tray – these are all gluten-free sweets. Easy to make, never know they are anything different from the floured desserts. I’ll post a photo of the full dessert tray later.
Picking up a friend from the airport tonight – lots of delays have made for a long day. I’ll be packing a few of these cookies and hot tea for the drive home.
First up, I made a batch of these. They are melt in your mouth and so chocolaty. I love the dark chocolate cocoa powder, makes them not-too sweet.
Then I made a batch of these (pictured at top). So easy – I made a double batch, hoping they last until Christmas Eve. Just in case, there will be the traditional Ice Cream Sundae Bar to back up all the cookies.
Peanut Butter Cookies
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla
- 1 cup peanut butter
- 1 egg
Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down dough. Bake at 300 degree F for 10-13 minutes. Remove from the oven and let cool ON the baking sheet.
I added chocolate chips to a few after I flattened them on the baking sheet. They were good, but it did make the cookie more fragile and they broke apart as I transferred them to the plate. So second batch got peanuts instead.
For Dessert Tray pt. 1, click here.
I put this offer elsewhere and I want to extend it here. While I will begin posting holiday recipes soon, most of my focus is on Christmas – that’s the tradition I grew up in – I would love to share other’s holiday traditions.
If you have recipes, photos and stories of your family’s holiday traditions, I want to read about them and share them. I Email me!
I love whole berry cranberry sauce and adding apple takes it up a notch. Always best prepped the day before so the flavors can meld. Yummy.
It couldn’t be simpler and fun to make (mostly because the cranberries pop as they cook). Here’s a basic recipe to get you started:
- 1/4 cup orange juice
- 1/4 cup water or apple-cranberry juice (100% juice)
- 3/4 cup to 1 cup sugar
- 12 oz (1 bag) whole, raw cranberries
- 1-2 apples, finely chopped.
Wash cranberries. Bring juice and water to a boil, add sugar and stir until sugar dissolves, then add cranberries, bring to a boil, reduce heat to medium and cook for 15 minutes, no more. Remove to a tempered glass dish or mold, cover and refrigerate for 12 hours. What you’ll have is a nice thick cranberry sauce with whole cranberries. You can add different things for a variety of sauces: pecans, orange rind, walnuts, cinnamon, nutmeg, currants.
Spatchcock turkey is 2 for 2 here at W4D today. Herbed butter under the skin, and massaged all over the bird after dry brining and an overnight in the basement fridge air-drying.Sweet potatoes in olive oil and honey and teeny potatoes in olive oil and kosher salt on their trays ready for the oven.The turkey turned out very well, note the leg position, there will be a short quiz later.Clockwise from the top right: Cloverleaf dinner rolls, sauteed Brussels sprouts, gravy, garlic mashed potatoes, honey roasted sweet potatoes, those little potatoes with rosemary, cranberry relish, and a stick of butter on top. The dressing is on the counter behind me. GrrI remembered the dressing so it wasn’t a turkey dinner without. That quiz I mentioned: What is peculiar about the turkey legs in the before and after pictures?