(Clockwise from left to right: Homemade Peanut Butter Cups, Orange Spiced Candied Nuts, Caramel Turtles, Caramel Popcorn, Cherry-Almond Divinity, Brie and Jam Cups, Blood Orange Cupcakes, Red Velvet Bonbons, center: Homemade Marshmallows. Not pictured, English Toffee.)
I’ve been baking cookies this week. We started with gingerbread for the gingerbread house, but that is still in the fridge waiting to be baked. Then I moved on to sugar cookies and Scottish shortbread. We still have pfeffernussen leftover from the wedding. My husband says he thinks they taste the best after they have sat for month or so. (I say it doesn’t matter. They are always delicious.)
Heavy cream was on sale and I bought a
gallon few pints. I had lots of egg yolks leftover from the meringue buttercream, so you can look forward to three new flavors that are absolutely smashing and Christmas-y. I can’t wait to share them with you.
I’ll pop back in tomorrow with the answer to the most popular question, “Do you have any good ideas for make-ahead breakfasts for Christmas morning?” You bet I do!