Start planning for your holiday baking!

What better way to stay home and get into the holiday spirit than by baking some festive treats? Cookies are a seasonal favourite – not only can they feed the whole family, but they’re especially comforting on a cold winter day when enjoyed still warm from the oven. Below, we’ve collected a couple of favourite recipes you can try at home.

Snowball Cookies (Saucepan Cookies)

Prep time: 15 minutes

Cook time*: 10 minutes

Total time: 25 minutes

*Extra time is needed setting and cooling.

Ingredients

·      1 ½ cups margarine

·      2 ¼ cups sugar

·      6 eggs

·      1 ½ tsp. salt

·      3 cups chopped dates

·      3 tsp. vanilla

·      1 ½ cups chopped walnuts (optional)

·      6 cups rice krispies

·      2+ cups of shredded coconut

Instructions

·      Add the margarine, sugar, eggs and salt to a medium saucepan and cook on low heat for 10 minutes.

·      Add in the vanilla and let the mixture cool until it is not too hot to handle.

·      Fold in the rice krispies and chopped walnuts.

·      Form into bite-sized balls and roll into the shredded coconut to create a “snowball.”

·      Leave the cookies to cool and set before serving.

Best Fudgy Chocolate Crinkle Cookies from Café Delites

Gluten Free Frosted Sugar Cookies from What the Fork

Post-Holiday Organizing

The holiday season might be over, but that doesn’t mean the work is done! Once the celebrations are over there is plenty to clean-up, go through, and put away. From decorations, to presents, and all the leftovers, there is a lot to do. To help you get through the busy post-holiday season, we’ve outlined a few tips on how you can stay on track of what needs to be done:

1.     Use up the leftovers

Holiday meal leftovers are inevitable. There will always be plenty of extra turkey with all the fixings, so after the holidays are over, try and clear out room in your fridge by using up the leftover food. There are many different recipes you can make with the leftovers that go beyond just reheating the food – from turkey pot pie to turkey soup, sandwiches and other casseroles, leftovers can be remade into new meals you can take to work for lunch or enjoy for another meal. If there is still food leftover, try freezing some of the food to extend its shelf life. Just don’t forget that you have the food in your freezer!

2.     Go through your gifts

Most people just want to be able to enjoy the gifts they receive as soon as they get them. However, there are always times when clothes are the wrong size, something doesn’t work when its opened or needs to be assembled before use, or you get a gift that just isn’t right for you. Take stock of all the items you received and make a pile for anything that needs to be returned to the store. Make sure you have the proper gift receipts attached to the gifts so you don’t encounter any issues when you go to return. Check out how long you have to exchange the gift too – if you don’t have to go right away, then plan to make the trip later in January when the stores aren’t too busy.  Another pile can also be made for any clothes, blankets or other items that need to be washed or altered before use. This should be more of a priority so you can use your new gift as soon as possible! For gift certificates, tickets, or other time-sensitive gifts, make sure you take note of the use-by date and set a reminder for yourself on your phone or calendar so you don’t forget it. Lastly, make sure everything is put away in the place where it belongs, whether that is your closet, kitchen or toy bin.

3.     Put away the decorations

It might not be as much fun to take down all the holiday decorations as it was to put them all up, but your home can’t stay stuck in the holiday season forever. Start by removing all the boxes and bags from your storage and sort out what items need to go where. To make the decoration take-down seem less overwhelming, work on one room at a time. You don’t have to do it alone either – get your whole family, or even some friends, and make an activity out of the clean-up. If the weather is nice, it would also be a good time to take down any lights or outdoor decorations before they are forgotten in the New Year. This is also a good time to go through your decorations and take note of anything that needs to be replaced, like any burnt out light bulbs, broken garland strands, chipped ornaments, or broken branches. Make sure these items are either fixed or properly disposed of and set a reminder in your phone or place you regularly check to replace these items in time for next year. Once all the boxes and bags are packed up, return them to their proper storage place.

4.     Catch up with the people you couldn’t see

There never seems to be enough time to visit with friends and family over the holidays, and sometimes it is just easier to catch up in the New Year when the holiday activities are over and schedules free up. Once the regular routines set in, it can be hard to remember to plan a get together with the people you weren’t able to see over the holidays. Instead of saying you’ll just catch up in the New Year, set an actual date for later in January or even February so you have it booked and in your calendar before other activities start booking up. Make a serious commitment to get together, not just a general agreement to do “something sometime soon.”

5.     Start planning for next year

It’s never too early to think about next year! Often there are a lot of sales over Boxing Day and into the New Year, so you can start thinking about gifts early on. Start planning a shopping schedule to space out your spending and not make gift-giving as much of a financial burden. You can also take the time to plan out any new decorations you might want to purchase or make for the holidays next year and start saving any new recipes you come across for baking or holiday meals. Just make sure that anything to find or make is saved in a place you will remember so you don’t duplicate any of the items next December!

Holiday food (and drink) recipes

Whether you're just having dinner with friends and relatives, or hosting a large holiday party, it can be tough to try and find the right dishes to serve and the right drinks to mix for your guests. To help you out during this busy time, we've found a recipe for a drink, side dish, and dessert that will work for whoever you're entertaining this year. Happy holidays!

Christmas Sangria (with white wine) from Food Fanatic:

Ingredients

• 2 750 ml bottles your favorite white wine, like riesling
• 1 pomegranate
• 2 oranges, sliced thin
• 6 ounces cranberries, about 1 1/2 cups
• 1 cup pomegranate juice
• 2 cups ginger ale, or club soda for a less sweet version

Directions

1. In a large pitcher, combine the white wine, pomegranate arils, orange slices, cranberries and pomegranate juice.
2. Chill for at least one hour.
3. Stir in the ginger ale and serve.

Sabrina's suggestion: Freeze the cranberries and any other fruit you add to the sangria to help keep the sangria cool. This way, you won't have to use ice and water down the sangria!

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries from Julia's Album:

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• Salt, to taste

Roasted Butternut Squash:

• 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup (optional)

Instructions

Roasted Brussel Sprouts:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted Butternut Squash:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Sugar Cookies from Taste of Home: 

 Ingredients

• I cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1-1/2 teaspoons almond extract
• 1 teaspoon pure vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt

Frosting: 

• 6 tablespoons butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 to 4 tablespoons 2% milk
• Food coloring of your choice, optional
• Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill for 1-2 hours.
• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. flour-dipped cookie cutters. Place on greased baking sheets. Bake at 375 degrees for 7-9 minutes or until lightly browned. Remove wire racks to cool. 
• For frosting, in a small bowl, combine the butter, sugar, vanilla and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired. Yield 6-7 dozen.

Sabrina's suggestion: For extra flavour, consider adding peppermint or lemon extract to the frosting or even the sugar cookie batter itself.

Mom’s Old-Fashioned Gingerbread from Valerie's Kitchen:

Servings: 9

Ingredients

• 1/2 cup butter, softened
• 1/3 cup granulated sugar
• 1 cup unsulphured molasses
• 1 egg
• 1 cup boiling water
• 2-1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• Powdered sugar and whipped cream, for topping

Instructions

1.     Preheat oven to 325 degrees F. Coat a 8" or 9" square baking dish with non-stick cooking spray.

2.     Use an electric mixer to cream together the sugar and butter in a large mixing bowl. Add molasses and egg and beat until well combined.

3.     In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Use a spoon to blend the flour mixture into the butter mixture. Add hot water and stir until well incorporated and batter is smooth. Pour into the prepared pan.

4.     Bake at 325 degrees F for 45 to 50 minutes, or until toothpick inserted in center of cake comes out clean.

5.     It is delicious served slightly warm, topped with powdered sugar and whipped cream!

Notes 

For a large sheet cake, recipe can be doubled and baked in a large rimmed baking sheet (approximately 16" x 12"). Follow exactly as directed but reduce baking time to approximately 28 to 30 minutes.

Karen’s suggestion: Serve this gingerbread cake with ice cream, pear or apple slices sautéed in butter, rum, and caramel sauce. The benefits of this dessert is that you can make it ahead of time and freeze the cake – no need to ice or frost it!