Welcome to The Daily Dish 3rd Annual Holiday Bake-Off!
Hershey’s Candy Cane Kisses. I hadn’t heard of them before this year’s bake-off, but judging from reader response I’d say they’re POPULAR. Not only did I receive multiple recipes with them, but when I went to pick some up I had to scour multiple stores to find just ONE LONE BAG.
One taste and I understood. These seasonal kisses are scrumptious! Loaded with peppermint flavor, they melt in your mouth – and in the case of these cookies, also on your hands, into the cookies, and so on. Rather than pick a single winner, I’ve decided to send prizes to all “candy cane” entrants – so congrats! You know who you are. LOL. Today’s recipe was adapted from Hershey’s Recipe Collection.
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Welcome to The Daily Dish 3rd Annual Holiday Bake-Off!
If you love peanuts, you’re gonna LOVE today’s prize-winning recipe! Fabulously crunchy and free from guilt (at least partially), this is the best peanut brittle I’ve ever had.
Kelly S. writes: When I was a young girl we had a family friend who would deliver a huge tray of cookies with a bag of homemade peanut brittle in the middle. I couldn’t wait for that peanut brittle!! When I was out on my own I asked Jerry Jenkins for the recipe. He has since passed away but every year when people are asking me, “Where’s my peanut brittle?” I know that I have done him proud.
This salt-free version of Jerry’s original recipe is absolutely addictive. If you’ve never made peanut brittle before, you’ll need a candy thermometer, a couple jelly roll pans (or sided cookie sheets) and a 3-quart saucepan. Oh! And of course a SPOON, because you’ll be stir-stir-stirring your way to sweetness. Be sure to prep your ingredients before starting, because the process moves along quickly.
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Welcome to The Daily Dish 3rd Annual Holiday Bake-Off!
Cookies AND candy? Yes, please!! Today’s prize-winning recipe comes courtesy of Amber N. who writes about low-sodium life at Organically Nerdy. These cookies originated with one of Amber’s great aunts and she fondly recalls devouring them as a child. I can understand why. Though the recipe contains only basics: butter, flour, eggs, it’s the M&M’s that truly make these cookies special. Adding them early in the beating allows them to pervade the batter, yielding amazing flavor and yes, even a little crunch. Just before baking, press an intact M&M (or three) into the top of each cookie for extra pizazz.
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Welcome to The Daily Dish 3rd Annual Holiday Bake-Off!
What bake-off would be complete without this Christmas classic? Today’s prize-winning recipe comes from the lovely Cheryl K. and could not be easier. A simple sugar dough is assembled and chilled. Once cool, the dough is rolled out and baked. Finished cookies can be eaten plain or decorated as elaborately as you wish. Cheryl suggests coating each cookie with a thin layer of decorator’s icing and sprinkling with colored sugar. If you’re pressed for time, you can also roll the entire mass of dough into a log shape, chill securely in plastic, then cut and bake. Whichever way you shape them, they’re delicious!
PS: See Cheryl’s original post at her wonderful website: Crafty Lady Recipes!
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Welcome to The Daily Dish 3rd Annual Holiday Bake-Off!
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After posting about my gingerbread church, I wanted to share the recipe used for its creation. This comes courtesy of my former cake decorating instructor, Debbie. I’m posting it as written – for a low-sodium diet simply eliminate the salt, substitute twice the amount of sodium-free baking soda, and be sure to use molasses with the lowest sodium possible. I prefer Grandma’s Original Unsulphured Molasses (15 mg per Tbsp) or Crosby’s Gold Star Molasses (0 mg per Tbsp).
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Back in 2008, I wrote a funny blog post about entering my first (and to date only) gingerbread contest. To get you all geared up for this year’s HOLIDAY BAKE-OFF! I wanted to re-share.
As a reminder: there are still a few days to send me your favorite festive cookie or candy recipe. It need NOT be salt-free or original; I’ll be adapting submissions and as long as you provide the source (whether Great Aunt Milly or The Joy of Cooking) it’s all good! So send me your recipes!! Details here.
Now onto the show!
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