Easter Dinner 2014

This year, Greek Easter is the same date as Western Easter: Sunday, April 20, 2014. We'll have a total of eight people for dinner and here is glimpse at this year's menu:

• Red Easter Eggs - we play the game tsougrisma before dinner starts
• Feta Cheese
• Kalamata Olives
• Greek Salad
• Rosemary Garlic Bread (from La Brea)
• Greek Oven-Roasted Potatoes
• Marinated Grilled Boneless Leg of Lamb
• Grilled Mushroom Caps
• Green Beans
• Key Lime Pie
• Cherry Pie
• coffee
• tea

Christos Anesti! Happy Easter to everyone!

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Christmas 2011 Baking

I will be doing some baking for the Christmas holidays starting this weekend . . . for those of you who are in need of recipes, including "Reindeer Balls", here you go:

Better Butter Cookies

Cornmeal Current Biscotti

Gingerbread Cookies

Lime Meltaways

No Bake Chocolate Oatmeal Cookies

Peanut Butter Blossoms (with Hershey's Kisses)

Reindeer Balls

Royal Icing

Sugar Cookies

Thumbprint Cookies

Welsh Tea Cakes

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Christmas Cookies - 2007

It was Christmas Cookiepalooza at my house yesterday. From 10:00 am until 8:00 pm was a day filled with rolling and cutting gingerbread, welsh cookies, sugar cookies and butter cookies; slicing logs of lime meltaways; rolling peanut blossom and thumprint cookie dough into 1" round balls; and then baking them all.

35 Peanut Blossoms
40 Thumbprint Cookies
150 Welsh Cookies
200 Lime Meltaways
37 Butter Cookies - Stars and Moons
29 large (6" across) Sugar Cookies - Snowflakes
57 large (6" long) Gingerbread Cookies - Christmas Trees

Take a look at the finish products below. Now all I need to do is wait for them to dry overnight and bag them up!

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Stollen

I started making this favorite German Christmas treat while I was in high school. It is too late in the year to make this now since it needs about 3 to 4 weeks to "set up" as they say.



Ingredients:

2 1/2 c unsifted regular flour
2 tsp baking powder
3/4 c sugar
1/2 tsp salt
1/4 tsp mace
1/8 cardamom
3/4 ground blanched almonds
1/2 c cold butter
1 c cottage cheese, whirled smooth in a blender
1 egg
1/2 tsp vanilla
1/4 tsp almond extract
2 T rum (or 1/2 tsp rum extract and 1 1/2 T water)
1/2 c currants
1/2 c golden raisins
1/4 c chopped candied lemon peel
3 tbsp melted butter
2 tbsp vanilla sugar (bury split vanilla bean in 1 C sugar and cover container tightly. Let stand 2-3 days)

Instructions:

1. Combine flour, baking powder, sugar, salt, spices, almonds in a large bowl.

2. Using two knives or a pastry blender, cut in butter until it resembles coarse crumbs.

3. Blend cottage cheese, egg, vanilla, almond extract, rum, currants, raisins, lemon peel in a separate bowl. Stir into flour mixture until all ingredients are moistened.

4. Mold dough into ball, place on floured board, and knead 6--10 minutes or until smooth.

5. Roll out on floured surface to oval 8 1/2 by 10 inches. Lightly crease dough just off center, parallel to the 10" side.

6. Brush dough with 1 Tbsp of melted butter. Fold smaller section over larger.

7. Place on ungreased sheet which is covered in brown paper (probably parchment these days). Bake at 350 degrees for 45 minutes or until crust is well browned and bread tests done in center.

8. Brush with remaining butter, sprinkle with remaining sugar.

Note: this is not the type of fruitcake that you soak with liquor - this cake is more in the style of Italian pannetonne.

Photo: Stollen by Maya H on Flickr.

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Reindeer Balls

Well this sweet morsel goes by a variety of names. The official name is Oreo Truffles. I have also see Oreo Balls, Balls of Goodness, Rudolph Noses, Reindeer Poop, Rocky Mountain Truffles as well as some that aren't fit to print. Either way, this recipe is sooooo easy and even if you aren't handy in the kitchen, you will amaze the unsuspecting and stupify the jaded with these.

Ingredients:

16 ounces of Oreo® cookies

8 ounces of cream cheese

16 ounces of good semi-sweet, white or dark chocolate

Instructions:

1. In a food processor, crush the Oreo® cookies until they are broken down into a coarse meal. If you don't have a food processor, try to use a large mixer - but be warned the filling will not be as smooth.

2. Add the cream cheese and make sure it is combined with no white spots.

3. Form mixture into 1 inch balls.

4. Refrigerate for 1 hour on a cookie sheet lined with plastic or wax paper.

5. Melt chocolate in a double boiler.

6. Using a fork or a bamboo skewer, dip entire ball into chocolate. Place on the cookie sheet with plastic wrap or wax paper underneath.

7. Refrigerate until chocolate is set.

Note: These must be stored in the refrigerator due to the cream cheese. Also, don't use the Double Stuff Oreo® cookies. And don't skimp and use cheap dipping chocolate with additives - it really affects the taste and texture.

Here are other variations and ideas:

- Drizzle additional white chocolate or some other contrasting chocolate or the balls once the chocolate shell is set.

- Add red paste food color (not liquid food color - the mixture will "seize up") to white chocolate. These are called Rudolph Noses.

- Don't dip the balls in chocolate at all. These are called Reindeer Poop, among other things.

- Make sure the balls are chunky and rough. Dust the balls with powdered sugar. These are called Rocky Mountain Truffles.

- Add a few more Oreo® cookies and a little rum, Kaluha® or brandy. Serve them to the kids. These are called Mother's Little Helpers.

- Try the various flavored Oreo® cookies such as mint, orange (sold around Halloween) etc.

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Black Forest Trifle

Each year I usually serve a trifle for either the Christmas Eve or Christmas Day dinner. And I don't always use a recipe - I just put together one in my head.

I believe the traditional English trifle uses pound cake, fruit and sherry. I've decided to be creative and blend different flavors such as gingerbread, pear and mascarpone. This recipe uses the Tres Leches sponge cake with cocoa powder added, some cherry brandy, the Cherry Compote and whipped cream.



Ingredients:

Cake
9 eggs, separated
2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa powder
1/2 cup milk, mixed with 1 tablespoon baking powder

Compote
Cherry Compote

Assembly
1/3 cup kirschwasser or white rum
2 cups whipping cream
1/4 cup sugar
One large trifle bowl - preferably 9 inches in diameter or larger

Instructions:

1. Preheat oven to 350 degrees. Grease three 8-inch round cake pans.

2. In a separate bowl sift or mix together the flour and cocoa powder. Set aside.

3. Beat together egg yolks and sugar until thick and pale; add the vanilla.

4. Add flour/cocoa mixture alternately with the milk mixture.

5. Beat egg whites to stiff peaks. Stir about a third of whites into batter, then fold in the remainder until completely blended. Pour batter into prepared pans - 3/4 full. You may have left over batter - bake an extra round layer if you like.

6. Bake on middle rack of oven until cake tests done, 30 to 35 minutes. Cool on a rack for 2 hours.

7. Remove cakes from pans. Using a large knife, remove part of cake tops to make an even surface. Also if layers are too big to fit your trifle bowl, cut cake around its perimeter to fit. Sprinkle cake with kirschwasser.

8. Beat whipping cream and sugar until stiff.

9. Assemble trifle: place one cake layer in bottom of trifle bowl; place about 1/3rd of cherry compote on top of cake layer then 1/3rd whipped cream. Repeat until all cake layers are used and whipped cream is on top layer.

10. Chill overnight.

Serving: sprinkle chocolate shavings on top of trifle.

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Date Nut Bread

Of any recipe growing up, this was it when it came to the holidays. Another signature creation of my mother's - no one else in the family of her 11 siblings and my 40+ first cousins bothered. Her's was that good. Just imagine cranking 25 or more of these out in an evening after work.

Ingredients:

1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans

Instructions:

1. Grease a 9x5x3-inch loaf pan. Preheat oven to 325 degrees.

2. Pour boiling water over dates in a medium bowl; add butter and set aside.

3. With mixer, beat sugars and egg until light.

4. In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts.

5. Bake at 325 degrees for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Serving: my mom always had whipped cream cheese available when this was served.

Photo: Baking Results by Muffet on Flickr

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Thumbprint Cookies

This was not always part of our traditional holiday baking. But a neighbor across the hall from us brought them over one year and we were hooked. The cookie practically melts in your mouth.

Ingredients:

1/2 cup light brown sugar, firmly packed
1/2 cup margarine, room temperature
1/2 cup shortening
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups finely chopped walnuts
jam or preserves

Instructions:

1. In a separate bowl, combine flour, baking soda, and salt. Set aside.

2. Cream together brown sugar, margarine, and shortening; beat in egg yolks and vanilla. Add flour.

3. Shape dough into 1-inch balls.

4. Beat egg white slightly; dip balls into egg white; roll in finely chopped walnut.

5. Place cookies about 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.

6. Bake at 350 degrees until light brown, about 10 minutes.

7. Immediately remove from cookie sheet; cool thoroughly.

8. Fill thumbprints with jam or preserves.

Serving: Makes 5 to 6 dozen thumbprint cookies.

Notes: I've made these with pecans and even macadamia nuts. Also, they are great filled with unusual jams and even homemade lemon curd (use the filling for my Lemon Meringue pie).

Photo: Thumbprints by amayu on Flickr

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Peanut Blossoms

These cookies are made by lots of people but most don't know that this recipe was a finalist in the 1957 Pillsbury Bake-Off® submitted by Freda Smith of Gibsonburg, Ohio. They are also called "the peanut butter and Hershey's Kisses cookies." My mother had the original cookbook with the recipes for the finalists and winners. I remember it was priced at 25 cents and was well worn. We'd only make these cookies at Christmas - the rest of the year the cookbook sat in the drawer, waiting for its annual appearance.

Ingredients:

1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey®'s Kisses® milk chocolates, unwrapped

Instructions:

1. Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.

2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

3. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets. Let cool.

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No Bake Chocolate Oatmeal Cookies

I never cared for the taste of these cookies. I'm not sure why but I didn't. Mom would usually make these on Day 1 of the cookie extravaganza while I was busy mixing cookie dough to be refrigerated. My brother was always fascinated by the fact that they didn't need baking and loved to watch them drop from the spoon on to the waxed paper.

Ingredients:

2 cups sugar
1/2 cup milk
1/4 cup butter
1/3 cup cocoa
3 cups quick oats (not old fashioned or instant)
1 tsp vanilla
1/2 cup peanut butter
Waxed paper or parchment paper or silpat

Instructions:

1. Over medium-high heat in a heavy saucepan, combined sugar, milk, butter and cocoa. Bring to boil and boil for 1 minute without stirring.

2. Remove from heat.

3. Quickly stir in remaining ingredients.

4. Working quickly drop on to wax or parchment paper using a teaspoon.

Photo: Boiled Chocolate Oatmeal Cookies by my_amii on Flickr

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Better Butter Cookies

I haven't made these in years but I think I am going to try them and see if they live up to my memories. This was Mom's secret recipe, guarded fiercely. My only disappointment was that we used margarine when I was growing up. I wouldn't think of doing so today but I knew back then that we didn't have enough money to afford butter.

Ingredients:

1 cup butter
1/2 cup sugar
1 egg
3 tsp vanilla
3 cups flour
1 tsp baking powder

Instructions:

1. In a large bowl, sift together flour and baking powder. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in egg and then vanilla. Add flour mixture; combine on low speed.

3. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.

4. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes.

5. Heat oven to 425°.

6. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.

7. Bake until crisp but not darkened, 7 minutes. Let cookies cool on wire racks, then decorate as desired.

Note: I use Royal Icing to decorate these but instead of lemon I add milk or water. I guess the booze of your choice would work just as well too. Atta girl!

Photo: Glazed Butter Cookies by Nicole Lee on Flickr

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Lime Meltaways

This is another Martha Stewart recipe that I now make each Christmas. These cookies literally melt in your mouth. And the lime taste is a bit unexpected in the winter. I also place these in small petit four paper cups or baking cups since the powered sugar can get all over the place.

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

Instructions:

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350°. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.

6. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

7. The dough for these icebox cookies can be frozen in logs for up to two months.

Serving: Makes about 6 dozen

Photo: Martha Stewart Living, 1998.

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Gingerbread Cookies

I have to admit I am reknowned for my gingerbread cookies. This is an adaption of a Martha Stewart ("oh, her") recipe that I've used for over 10 years now. There is quite a kick from black pepper and the ginger in the cookie paired with lemon juice in the royal icing.

You can use small cookie cutters or large ones - I tend to make large Christmas trees, snowflakes and stars that are about 6 inches across.


Ingredients:

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup (8oz) unsulfured molasses (you want the lighter color – usually a brown label such as Grandma’s)

Instructions:

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.

3. Mix in spices and salt, then eggs and molasses.

4. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.

5. Heat oven to 350°. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes.

6. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes.

7. Let cookies cool on wire racks, then decorate as desired.

Serving: makes 16 large cookies

Photo: Gingerbread Cookies, by seeingbeauty, Flickr

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Welsh Cookies

These cookies were one of my mother's signature holiday treats. No one else made them. Many people had never heard of them. Everyone wanted to know what was in them and how they were made.

I don't remember how Mom got a hold of this recipe. Last year I was disheartened when I couldn't find it among my cookbooks so I decided to do a search on the Internet. There were several recipes but somehow they just weren't like Mom's. Finally, as I cleaned out her house in New York this past Spring, I found it and several others including her date nut bread.

You will need an electric skillet to make these. There is no substitute. I've tried these in a regular frying pan, a stovetop griddle, etc. to no avail.

Ingredients:

7 cups flour
2 cups sugar
1 tsp salt
2 tsp nutmeg
2 cups vegetable shortening
2 eggs
1 tsp vanilla
1 cup milk
1 cup scalded dried currants

1. In a large bowl, sift together flour and sugar, salt and nutmeg.

2. Using a pastry blender, cut in vegetable shortening until a course meal is formed. Add eggs, vanilla and milk.

3. Place currents in a small fine strainer. Pour boiling water over them or place the strainer briefly in boiling water. The idea is to plump them up. Then add currants to the mixture and mix well.

4. Wrap dough in plastic. Chill for at least 1 hour.

5. Roll and cut into shape using a round biscuit cutter.

6. Using an electric skillet set at 300 degrees, fry without any grease until lightly brown on both sides.

These "tea cakes" are traditionally served on March 1 which is Saint David's Day - Saint David being the patron saint of Wales.

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Basque Salad

This is a great party dish for the holidays - it is almost like a cold paella salad. It has saffron, rice, shrimp, prosciutto, salami and can handle a variety of other items. So be creative!

Ingredients:

2 bunches of green onions (scallions) – only use green part and chop into 1/4” pieces
1/4 cup olive oil
Pinch of saffron
2 cups converted white rice
4 cups chicken stock
1 tsp salt
3/4 tsp black pepper
1 medium green pepper – diced
1 medium red pepper – diced
4 oz hard sausage or salami – jullienned
8 oz prosciutto – thinly sliced and chopped
1/2 cup chopped Italian parsley
1 pound medium shrimp – raw, shelled and deveined

Instructions:

1. Heat oil in a dutch oven. Add green onions and sauté over medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer.

2. Add the rice and stir, coating grains well with oil. Season with salt and pepper, pour in chicken stock and stir. Bring to a simmer, cover, and cook over low heat for 20 minutes or until rice is just done and all liquid has been absorbed. Fluff with a fork.

3. Add raw shrimp – the heat of the rice should be enough to cook them – place cover on dutch oven and let the rice cool a bit.

4. Transfer rice to large bowl. Add remaining ingredients and toss thoroughly. Chill for at least one hour. Arrange on a large platter and serve at room temperature.

Notes: I've tried to substitute other rice such as arborio or even basmati but the salad is sticky and gummy after being refrigerated.

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Thanksgiving Food Assignments

Thanksgiving prep has started. First step, done a few weeks ago, was to decide who was hosting the dinner and what time. So we are up in Des Plaines this year. Since I have mad skills when it comes to organizing, I had to email or call and make assignments. We may have 10 or we may have 13 people - not sure yet but we always have plenty of food.

I usually fill in the gaps and make items such as stuffing (casserole only - never inside the turkey), sweet potatoes or even my Roast Vegetables but I use sweet potatoes instead of the butternut squash.

The parental units have been assigned to bring pies from Baker's Square and I told them to put their order in early. It is about 2 blocks from their house and they can pick them up on the way. This way there is no cooking for them.

The turkey will be done and while it rests about 30 minutes, we will reheat the side dishes.

I intend to get most of my shopping done next weekend - I have learned to never wait until Mad Wednesday - the day before Thanksgiving. One year back home in upstate New York, one of my aunt's decided to wait until the last minute and there was a major snowstorm. This was back in the late 1960s when there were no 24 hour supermarkets and they weren't open on holidays. Guess who served tuna fish for Thanksgiving dinner?

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Cookie Decorating

Yesterday's post about Holiday Baking got me to thinking about some of the tricks my mother taught me about decorating cookies.

1. Cover your work surface. There is nothing worse than having to scrape off dried icing from a countertop or the dining room table. Mom used an old white cotton sheet which also doubled as her pastry cloth. We would decorate cookies and then she'd shake the sheet outside when we were done. My method is to use the large roll of polyvinyl food storage film (bought at most warehouse stores like Costco) and place sheets going across the dining room table. This usually requires two people to do. Then when done, just lift up, scrunch up into a ball and throw it away!
2. Dry overnight. If the cookies are removed too early and placed in a storage tin (we had an old metal potato chip tin from the 1950s), they will stick together. It is best to let the cookies dry overnight. I know this is not always possible especially if you have pets!
3. Bag 'Em! So that cookies don't stick together and decorations don't fall all over the place, I use corsage bags from my local flower mart or bought online. I use the 8" long bags which are about 4" wide - these are perfect for oversized gingerbread cookies. They give your cookies a professional look - I've had people ask where I bought the cookies! Tie with some red ribbon or create small labels with your name and fold the top over and fasten with the label.
4. Use Meringue Powder for Royal Icing. I can't stress this enough especially since many people have problems with raw eggs (pregnant women, the elderly, people with immune system issues). I don't take a chance anymore and use Meringue Powder which can be purchased at William Sonoma, Wilton or other online stores.
5. Plastic Bags for Piping. Rather than purchase several pastry bags or having to empty and wash the same one constantly, I place the icing in a small bag that can be "zipped" shut like Zip-Loc® brand. I then snip a corner (very small snips and cut more if it isn't large enough) and start piping away!
6. Quick Decorating. If I am not having people over to help decorating, I admit doing it the easy way: I will use plain Royal Icing with no coloring, and use zig-zag piping over the cookies. Then toss on some decorations and you are done! I've been know to decorate 60 or more large gingerbread cookies this way in 20 minutes or less. My favorite cookie cutter is a large Christmas tree: the white zig-zagged icing looks like snow. I then place red hots on each branch and green sanding sugar.

Photo: Gingerbread Cookies, by seeingbeauty, Flickr

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Holiday Baking

Growing up, my mother always started planning her holiday baking right about now - the first week in November. Mom knew how to make a dime turn into 15 cents somehow, and she'd keep an eye out for sales on items she knew would be needed: brown sugar, white sugar, powdered sugar, flour, chocolate chips, cocoa, spices, dates (for date nut bread) etc.

Speaking of sugar, what's up with 4 lb bags of sugar? Who came up with this idea? Oh yeah, I know - so they can look like they are charging the same amount as 5lb. I said the hell with that - I buy my 10lb bag at Costco thank you.

Here is what I'll be stocking up on for my holiday baking (along with some tips):

Spices: Cinnamon, anise, cloves, ginger, nutmeg. Check out San Francisco Herb Company. I used to shop there when I lived in San Francisco and now I just place my order on the internet. They have the cheapest prices especially for saffron!

Molasses: can't make Gingerbread Cookies without this. I use the unsulphured version, usually Grandma's brand in the brown and yellow labeled jar. I start looking now because it is not on sale very often. Oh, by the way, it is located near the pancake syrups. Who'd a thought?

Sugar: I usually look for sales at my supermarket here in Chicago which is Dominick's. Costco has gotten better about carrying smaller sizes of sugar such as 4lbs of powered sugar (for Royal Icing), 2 lbs of brown sugar and 10 lbs of white sugar.

Vanilla: Costco has the best price for real vanilla extract.

Butter: Costco again - but is it just me or has all dairy gone up in price?

Flour: This is tough. I prefer unbleached which Costco doesn't carry. And their smallest size bag is 25 lbs! I don't have enough storage room for that. So I seek out sales at Dominick's and usually wait until it is 99 cents for a 5 lb bag and buy as many as they allow.

Decorations: I've always hated the fact that when you try to buy cookie decorations in a supermarket, you get these tiny, overpriced containers - even when they are on sale. I tried something new this year - I purchased large 3 lb canisters of decorations from Amazon's grocery division. I couldn't believe the prices for things like sprinkles, sanding sugars, etc. And any order over $25 is shipped for free. And no sales tax! Since our tax is 9% here in Chicago (and going up believe it or not), that makes a big difference. One thing I've found is that seasonal items are full price, while off-season items can be as much as 80% off. I bought several canisters of Christmas decorations for cookies by India Tree back in August. Within a few weeks, they went back to full price as the holidays approached.

UPDATE: I just looked at what Amazon is charging now for these decorations and boy do I feel like a thief! I paid $8.98 and $11.98 for some that are now selling for $21.98 and $31.98!

Here are some things I'll be making during the holiday baking season and the recipes will follow sometime in early December:

• Gingerbread Cookies with Royal Icing
• Lime Meltaways
• Espresso Chocolate Chip Cookies
• Chocolate Pretzel Rods
• Reindeer Droppings (not what you think - oreos and cream cheese balls dipped in chocolate)

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