Refried Friday is a regular feature of 1CL in which I share posts, articles, and other “stuff” I came across and think you might enjoy too.
Every holiday season I bake….a lot. At least five different things, sometimes more. Some times I make candy in addition to baking, just for variety. I know some people have a set of recipes they make every year, but I usually mix things up. When I first started doing this, I used to make gingerbread boys every year (undecorated) because they seemed the most Christmasy to me. But my mom was the only one who ever ate them, and a lot would go to waste. They got dropped out of the rotation.
The only recipe that I have decided to make every year is Snickerdoodles. Everyone loves Snickerdoodles—even me! (Which is weird since there’s no chocolate involved.) The other recipes listed here are ones that frequently make it into the rotation. Maybe I am settling on a regular set after all.
- This is my favorite Snickerdoodle recipe. I’ve seen recipes without the cream of tartar, which seems odd to me. I’ve always assumed it was the cream of tartar that gave it the Snickerdoodle tang.
- I got this recipe for Giant Peanut Butter Cup Cookies from one of those little recipe magazines you see in the checkout line at the grocery store. Recently I tried making smaller cookies with the mini peanut butter cups but that didn’t really work out.
- These macaroons are yummy and moist, but they’re even better when you dip the bottoms in dark chocolate.
- Several years back Starbucks® handed out recipe cards for this chocolate cinnamon loaf. They’ve finally put the recipe on their website.
- Since marrying a Jewish man, I’ve added mandel bread (Jewish biscotti) to my holiday baking.
Okay, after posting about In Defense of Food and World Diabetes Day over the last couple of weeks, I do feel like a bit of a hypocrite with this post, but here I go anyway. Let’s be honest. At this time of year, everyone wants white flour and sugar, and no one wants to think too much about eating healthy.