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Each year I do a lot of holiday baking.  Planning takes weeks.  There are baking schedules and distribution spreadsheets (why yes, they are color-coded).   There is the search for a novel way to present and package them.  And, there is the purchase of a whole lot of butter.  A lot a lot.  I lost track after 20 lbs. The whole thing takes about two weeks–from the day after Thanksgiving to the second Sunday in December.  And in the end a couple thousand treats are sent as holiday best wishes.

In the week or so to come, I have several new recipes to share. In the meantime, here are some scenes from the last two weeks.

First there are the multi-named Peanut Butter Bonbons.  Even if Alec Baldwin doesn’t make them for you and even if the origins of the recipe are dubious at best, they are a (guilty) pleasure.

And of course, several dozen virgin Rum Butter Nuts (not to worry, the rum was efficiently re-purposed–think fruity flavors and umbrella toothpicks).

What holiday would be complete without Sugar Cookies?

New to the line up (and soon to be shared on this site)  were gingerbread and egg nog macarons.

A simple cranberry orange shortbread.

And (insert your favorite nut here) toffee.

In baking, the whole is always greater than the sum of the parts.

Three hours and many glue dots later, they were packaged and ready to be delivered and shipped far-and-wide.

And now, we can really get this holiday season started!