We never did get around to making and decorating cut-out cookies this year (I think we’ll make that a Valentine’s Day activity!), but I thought it would be fun to take a look back at all of the holiday baking we did do, from Thanksgiving Eve through Epiphany.
16 Dozen Cookies (four different kinds):
11 Pies (a total of eight varieties):
Bûche de Noël:
Apple-Cranberry Bread Pudding:
Lussekattes for Santa Lucia Day:
Even without the cut-out cookies, this may have been the busiest year of baking yet…it was delicious fun!
Every time I make this cake, it gets great reviews, so I thought I’d share…
1 German Chocolate cake mix
14 oz. bag of caramels, unwrapped
1 1/2 sticks butter
1/2 cup evaporated milk
3/4 cup chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Grease a 9×13 baking dish.
Prepare cake mix according to package directions. Pour half of batter into prepared pan, and bake for 15 minutes.
Meanwhile, melt butter, caramels and evaporated milk in saucepan over low heat, stirring frequently. Take cake out of oven and pour caramel mixture over top. Sprinkle chocolate chips and pecans over caramel, then spread remaining batter over all. Return to oven and bake additional 20 minutes.
Allow to cool on wire rack, then refrigerate. Serve with whipped cream.