Photos: Christmas Baking

Four evenings, four pounds of butter and dozens upon dozens of cookies later, I can finally say that my Christmas baking is finished for the season! Much of it has been shared with friends and co-workers but there’s more than enough to come home to the Island with me later this week.

After all’s said and done, I created red velvet cupcakes, caramel popcorn, nuts n’ bolts, marbled almond bark with Callebaut chocolate, shortbread with grated lime rinds and chopped dried cranberries and more mini Reese peanut butter cup cookies than you can imagine…

Tabasco Sauce

Mini Reese Cups

Every great chef needs a dependable sous-chef. I can’t say Jordy did much but he makes for an excellent activity supervisor.

Mommy's Little Helper

Not now… I need to teach Rudolph who’s boss!

Jordy Jordy

It looks like it will be a very delicious Christmas indeed!

6 Comments on “Photos: Christmas Baking

  1. @Paul – The trick is to keep the peanut butter cups frozen and then press one into each cookie the moment they come out of the oven and are still soft and warm. That way they don’t melt entirely but still become part of the cookie!

  2. I want to make mad passionate love to those cookies and cupcakes. At the same time.

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