These delicately embossed gingerbread cookies are the perfect way to welcome the festive season! I’ve always loved the look of embossed rolling pins, and this one from Embossed Pin is so pretty with a whimsical forest scene that’s perfect, not just for Christmas, but all winter long. And it’s really starting to feel like winter around here. The light is different, it has an iridescent quality as if the sun is shining through shards of ice, and we’ve had three major snowstorms already. But the house has never been cozier, especially when gingerbread is baking and the kitchen is filled with the blissful scent of cinnamon, cloves and ginger. Isn’t this the most magical time of year?! Continue reading “Embossed Gingerbread”
Yesterday my husband and I made a little bet. He said it couldn’t possibly snow this early in the season. It’s not even Halloween yet!
I said, “Anything’s possible.”
It felt more like December than mid-October, with the snow falling in giant flakes outside the kitchen window, and there’s nothing I love to do more when it’s snowing outside in December than to bake holiday cookies. So I queued up my winter playlist (which includes a few Christmas songs for good measure) and set about baking these fun little Halloween treats. And that’s how I happened to be carving Jack O’Lantens while listening to Christmas music yesterday.
I don’t think it’s a secret that I’m obsessed with everything lemon + meringue. Everything except lemon meringue pie. It’s the texture of a partially cooked meringue that tends to weep sticky tears over a much too sweet custard, and that egg-y smell that tends to come with it. My approach to making a lemon meringue pie is to cook everything separately, including the meringue, in the form of meringue cookies. These can then be carefully arranged on top just before serving – no weeping or worrying that they are uncooked. If I don’t have time, or patience, to make a full-blown lemon meringue pie, I make these instead. Big, pillowy, delicate meringue cookies, flavoured with lemon zest and a splash of Grand Marnier. Continue reading “Lemon Meringues with Grand Marnier”
A friend recently posed the question, Do people read blogs anymore? It seems to me that the heyday of blogging has, indeed, passed, however short it was. With all the different social media outlets, is there really a place for individual blogs, specifically food blogs? Continue reading “Poussins rôtis and cookies au pépites de chocolat”
I don’t bake cookies very often. There are so many more exciting desserts to be made this time of year – chewy fruit-filled meringues, fancy tarts, densely rich pies and, of course, the boûche de Noël. Cookies seem so… dare I say, ordinary. And, with so many store-bought varieties, well, sometimes I think, why bother? But that is a very one-sided way of looking at it, isn’t it. Cookies are exciting, both in their own right, but more so in feelings they evoke and the excitement of what they represent. Especially if they are the biscuits de Noël. In that case, there really is no choice – they must be homemade. Continue reading “Biscuits de Noël”
Happy Monday! I hope you all had a very wonderful Thanksgiving, if you celebrate… and if you don’t, I hope you had a fantastic weekend. We discovered on Thanksgiving day that our refrigerator wasn’t keeping things as cold as it should. Actually, I had suspected that was the case for a few weeks, when I kept having to turn the temperature down, but since I’d packed it full of food for the holiday it became very apparent that only the bottom of the fridge was maintaining a constant temperature. Continue reading “Kolaczki Cookies”