The truth is-- I haven't been cooking or baking very much all of this week. The few times I have, it's already dark outside and I've been too
Plus-- I'm busy working on a remodel of my blog. I hope that it will be finished by Christmas,and I can't wait to see it and then share it with all of you. As a result, I've got nothing new to share with you, this week. I've been busy, sifting through various Christmas edible gift ideas that I hope to make-- this weekend. Hopefully, I'll be able to make a few new recipes, and share those with you.
Forgive me, as I dig into recipes from Christmas Past, that you might want to consider for your holiday entertaining:
Eggnog & Vanilla Bean Pancakes could bring your family to the Christmas morning table, after all the gifts have been opened.
Cinnamon Rolls a day ahead and bring them to room temperature and bake them hot and fresh. They'll disappear fast (and if you've never made them, I'll show you how to it).
Gingerbread (Pumpkin) Waffles are also a family favorite-- served with a Vanilla-Bean Butter. Oh my!
Salmon Wellington with Mushroom Duxelles is one of my most viewed recipes. I'm not too thrilled with the photo-- but I'll be making these for Christmas Eve, and I hope to re-shoot this delicious meal with improved photography. This recipe is easier to make than you might think, and I can make it a day ahead of time.
Roasted Brussels Sprouts with Pomegranate Molasses and Vanilla-Pecan Butter. I'm not a big fan of Brussels Sprouts, but this dish changed my mind. There are notes of citrus, and a drizzling of Pomegranate Molasses that looks so festive and is delicious.
Pomegranate Molasses in your pantry? No problem! I'll show you how easy it is to make it yourself. This molasses makes a beautiful poultry glaze. You can use it to make a citrusy-zingy salad dressing, too.
Last Christmas, I made this Red Velvet Cake with White Chocolate Frosting.
For a cookie exchange, these Nanaimo Bars will be my contribution-- a graham cracker-chocolate-nut cookie bottom, sandwiched with a Custard Buttercream filling and topped with a chocolate ganache-- easy to make and always a big hit.
I'm already making these Cranberry-Almond Biscotti as gifts, and for my family.
I'll definitely be making some of this peanut brittle for my husband. I'm sure I'll sneak in a few bites, myself.
This weekend, I'm planning on doing some serious Christmas baking and candy making. I'll be sure to share the fruits of my labor with you.
In between that, I'll be cooking some healthier fare-- because I don't want to gain any extra weight. That's the beauty of making edible Christmas gifts-- I can nibble, and give it all away!
At least my house is decorated and all of my Christmas shopping is finished. Whew!