This year we are placing a strict ban on gifting fruit cake during the holidays. No one eats it and it takes up too much room in the fridge. If we are going to be giving an edible gift, it will be compact, easy to store, and the perfect little treat when you're walking past the kitchen and need a pick me up. Here is our list x
Fudge always makes us think of the holidays. It is the ultimate indulgence. We like to give our hostess something that they can stash away during the party and enjoy when their guests have gone home.
Peppermint bark is a personal favourite of mine. I always buy it in bulk around Christmas time, and chip away at it for months after. It keeps well, and is the perfect something sweet after dinner.
Gingerbread cookies are always a fun edible gift to give around the holidays. We like to make them ourselves so that we can decorate them and give our gift a more personal touch. Scroll on for our go-to recipe!
- 10 Tablespoons of unsalted butter at room temperature
- 3/4 cup of dark brown sugar
- 2/3 cup unsulphured molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Icing & other decorations of choice
1. Using a mixer, beat the butter for 1 minute until silky and creamy. Add molasses and brown sugar and continue to beat until creamy. Then add & beat the egg and vanilla in for 2 minutes.
2. Combine flour, baking soda, salt, ginger, cinnamon, allspice and cloves in another bowl. Mix them slowly into a wet ingredients until fully combined into a thick, sticky dough. Divide the dough into a 2 equal parts, wrap in plastic wrap and let it chill for minimum of 3 hours, overnight preferred.
3. Preheat oven to 350 F/177C. Select 2-3 large baking sheets, cover them with parchment paper or baking mats.
4. Take the first dough out of the fridge. Spread the flour over your hands, work area and the rolling pin and then roll out the dough out ¼ inch thick. Keep rotating the dough as you roll it to avoid cracking. Cut into desired shapes using cookie cutters. Place on the baking sheet. Use the second dough in a same way.
5. Bake cookies for 8-11 minutes, then let them cool before decorating
We fell in love with macaroons on our first trip to France, and now they are one of our favourite sweet treats. You can get them in so many different colours and flavours. Around Christmas time, we like to go for raspberry and Pistachio flavoured macaroons because it makes them feel more festive.
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