Hello my lovely readers!
It’s been a while. The end of the semester always seems to sneak up and catch everyone by surprise, myself included. Final papers and end of the semester-related work things left me more stressed than I expected, so my happy little blog was neglected. It’s probably for the best because I transmit my emotions into whatever I make via some weird sentimental baking osmosis and I had a few baking mishaps during my most anxiety-ridden stretches. Luckily, papers are in, grades are posted and I’m at home in Connecticut with a sleeping kitten and a much better frame of mind, ready to tell you of all that I’ve eaten (and baked!) in my absence.
I had done some light baking to start the season off, beginning with my family’s Black Friday tradition of baking Hungarian cookies
Next, I made gingersnaps for class…
Recipe here from allrecipes.com
I also love making spritz, but this year I hit a snag when my mom’s cookie press was nowhere to be found. To me, it wouldn’t be Christmas without spritz, so after some heated eBay bidding, I got myself a vintage Mirro cookie press which looked pretty similar to my mom’s (hers has copper-colored ends). I baked a few batches (some more successful than others) and we found my mom’s press hiding out at Amy’s.
I feel the need to compensate when I’ve been unable to do something for a while. I had an abundance of pent-up Christmas spirit that needed to be released and decorating a one foot tall miniature Christmas tree wasn’t going to cut it. Instead of catching up on sleep when my papers were finally turned in, I decided to pull a baking all-nighter.
I made marshmallows…
and chocolate covered oreos…
and best of all were the gingerbread snowflakes…
You can find the recipe from Food Network HERE.
I hope you all had a lovely holiday season spent with loved with ones and lots of delicious things to eat!