Is it Christmas decorating time yet? Asking for a friend. 😜
The Holiday Thread
- Thread starter QueenofWrapDress
- Start date
I mean...after Halloween is before Christmas, so...
Absolutely! 😁 I’ve already started with a few decorations, not the tree yet though.
If anyone needs a Bundt pan, Casaware (recommended by @DoggieBags ) is excellent
I do butter and flour the pan, but the cake just fell out, no sticking and it’s easy to clean.
blueberry cream cheese pound cake with double berries and a scant spoon of baking powder (no lemon extract)
www.food.com
crosspost from small things that make you happy thread
I do butter and flour the pan, but the cake just fell out, no sticking and it’s easy to clean.
blueberry cream cheese pound cake with double berries and a scant spoon of baking powder (no lemon extract)
Blueberry Cream Cheese Pound Cake Recipe - Food.com
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're wait
www.food.com
Melting Potatoes
These melting potatoes are bathed in butter, herb, and broth mixture and have caramelized exteriors and tender interiors.
www.gonnawantseconds.com
Fondant potatoes
Fondant potatoes - seared golden then baked in a buttery broth which flavours the inside and goes creamy in a way roast potatoes never will!
www.recipetineats.com
a version of Barbara Kafka‘s melting potatoes, which is a version of fondant potatoes
If anyone needs a Bundt pan, Casaware (recommended by @DoggieBags ) is excellent
I do butter and flour the pan, but the cake just fell out, no sticking and it’s easy to clean.
blueberry cream cheese pound cake with double berries and a scant spoon of baking powder (no lemon extract)
crosspost from small things that make you happy threadBlueberry Cream Cheese Pound Cake Recipe - Food.com
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're wait
View attachment 5900268View attachment 5900269View attachment 5900270
I've made a Youtube recipe for a plain creamcheese poundcake (via Cupcake Jemma who runs a very successful bakery in London) and I've had to hand out the recipe so many times. It is truly good.
So I am almost done baking, half a week too late. I think all that is left is putting chocolate on one kind of cookies, making French nougat tomorrow, possibly a type of almond chocolates (but only if I can get a specific kind of chocolate to make them) and then two kinds of cookies to give as gifts, but that won't be until maybe the 22nd. Putting together a plate for grandma and a gift bag for my brother's friend who informed us they'd be really, really happy to receive some, and then I might bake another batch of stollen (my first try over the weekend was a success! Though I felt I didn't even know what I was doing 
). Will post pictures once everything is arranged nicely.
This year I can't catch up somehow.
). Will post pictures once everything is arranged nicely. This year I can't catch up somehow.
StollenSo I am almost done baking, half a week too late. I think all that is left is putting chocolate on one kind of cookies, making French nougat tomorrow, possibly a type of almond chocolates (but only if I can get a specific kind of chocolate to make them) and then two kinds of cookies to give as gifts, but that won't be until maybe the 22nd. Putting together a plate for grandma and a gift bag for my brother's friend who informed us they'd be really, really happy to receive some, and then I might bake another batch of stollen (my first try over the weekend was a success! Though I felt I didn't even know what I was doing
This year I can't catch up somehow.
It looks delicious! I’m going to make it for this Christmas party too!Melting Potatoes
These melting potatoes are bathed in butter, herb, and broth mixture and have caramelized exteriors and tender interiors.
Fondant potatoes
Fondant potatoes - seared golden then baked in a buttery broth which flavours the inside and goes creamy in a way roast potatoes never will!
a version of Barbara Kafka‘s melting potatoes, which is a version of fondant potatoes
Poppy Cooks has a potatoe Advent calendar on TikTok and Youtube. One potato dish each day until Christmas.
I started putting my lights up after Halloween
If I'm putting them up I'm gonna milk all the enjoyment I can!I need to dig up some more ornaments. My late mother did a great job packing everything every year! I already put up the same few ornaments from last year plus a new one but I want more!
Bought a couple gifts (tennis shoes and a Peppa Pig Ferris Wheel) for a toddler girl whose family is part of our neighborhood gift drive.
I'm already thinking about how I'm going to get all the lights down off my house. Tying them to my bumper and flooring it is looking like a much more palatable option every day I add more
Will be saving those potato recipes. I'd be very happy if I could be a potato-based lifeform.
I'm a little into basic candymaking lately. I made French nougat, French nutella nougat (lazy shortcut because I didn't feel like making gianduja from scratch but works really well and tastes great), bought the stuff for my favourite Lindt nut chocolate thing (basically just slivered almonds coated in high quality chocolate. Lindt does them in their mixed chocolates boxes, but usually two per big box haha. My recipe asks for toasting almonds with a small amount of sugar syrup, I do think the syrup is optional) and then I found this brittle recipe that was highly recommended in one of my Facebook groups. Not super fond of peanuts, pecans are outrageously expensive in Germany, pistachios are outrateously expensive everywhere and I feel they might be a little lost in a brittle, so I think cashews it is.
www.foodandwine.com
I also bought a chewy caramel recipe from an industry insider (recipe looks great as far as results, but I was surprised to see this person who has a degree in food chemistry and has worked as a developer in the candy industry doesn't know how to properly write a recipe - for starters, unless you are a professional baker who always starts with the flour, the ingredient that's used first goes on top - AND has small mistakes here and there in the recipe they are selling for money which I do find sloppy) and will make a batch to gift to my mother. I swear this woman's main food group is sugar
Best-Ever Nut Brittle
Whether you're looking for the best peanut brittle recipe or cashew brittle recipe, this is your answer. Crunchy, buttery, and slightly salty, this candy can be made with your choice of nuts and is perfect for gifting. Once you try it, we're sure you'll make a second batch.
I also bought a chewy caramel recipe from an industry insider (recipe looks great as far as results, but I was surprised to see this person who has a degree in food chemistry and has worked as a developer in the candy industry doesn't know how to properly write a recipe - for starters, unless you are a professional baker who always starts with the flour, the ingredient that's used first goes on top - AND has small mistakes here and there in the recipe they are selling for money which I do find sloppy) and will make a batch to gift to my mother. I swear this woman's main food group is sugar
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That brittle recipe looks amazing! I'll have to give that a try too. Your homemade candy sounds so good. What type of flavors do you usually enjoy making? I'm always on the hunt for new recipes to try my hand at.
We like vanilla and caramel flavours (haven't figured out how to add a caramel swirl to the nougat re: consistency and mixing just yet). I tend to also like hints of coffee when I don't even drink coffee at all.
Thanks for the flavor suggestions! Coffee and caramel do sound like an awesome combination.
For swirling the caramel into the nougat, have you tried heating it just to the soft ball stage first? That might give it enough thickness to swirl without fully mixing in. Could even try with a few small chunks for variety.
And what about other extracts like hazelnut or almond? I'll bet those would be delicious too. No shortage of experiments to try, that's for sure.
For swirling the caramel into the nougat, have you tried heating it just to the soft ball stage first? That might give it enough thickness to swirl without fully mixing in. Could even try with a few small chunks for variety.
And what about other extracts like hazelnut or almond? I'll bet those would be delicious too. No shortage of experiments to try, that's for sure.