Saturday, December 10, 2011

Baking

We're putting together Christmas gifts of home-made goodness for teachers and family.
Today's (eh, This Weekend's) goals:

Salpores De Arroz
Guatemalan Ice Box Cookies --We'll make one batch with real butter and another with soy-butter so Jorge can have some.  They don't come out exactly as nicely as the real butter, but still delicious.

Buckeyes -- I'd like to make these; we'll see how much time we have.  And how much self control.  I can't help eating all of these whenever they're around.  It's pretty horrific.  And by using "Baker's Brand Semi-Sweet Baking Chocolate Squares" rather than semi-sweet chocolate chips, it's dairy free so Jorge can enjoy them, too. (Nice plug, eh?  I'll take payment in free squares)  (As a note to family: you can chop up these squares to make chocolate chunk cookies and stuff.)
Biscotti -- with various nut + dried fruit combinations; probably leaning on almond & cranberry this year; may add cocoa powder to a batch and use almond + dried cherries.

Homemade Hot Cocoa mix --I use this recipe and the comments as a starting point and wing it.  If you leave out the powdered milk and creamers you can just add the mix to warm milk or faux milk of your choosing to get a dairy-free cocoa mix.
Homemade Marshmallows in vanilla and peppermint  --we did this last year and way overdosed the peppermint.   Like, 4 times too much.  They were potent and only useful as hot cocoa additions; totally inedible on their own.  We'll measure more carefully this year.

I'll probably post pictures, assuming the kitchen and cooks survive.

2 comments:

  1. Thank you for these. I volunteered to bring cookies to a church Christmas party next weekend and was looking for some inspiration. Those Buckeyes look delicious!

    ReplyDelete
  2. They are! Dangerously so. Read the reviews for some suggestions on making them. I usually microwave the chocolate but I did like the idea of using an ice cream scoop or small ladle to scoop up the melted chocolate and dip the ball into that. I also don't usually pre-load them with toothpicks but just stab-dip-drop with the same toothpick over and over. And use a fork to support the weight a bit and transfer it around.

    ReplyDelete