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    The Official 2010 Christmas Goodies List

    December 8, 2010 by Brandy Vencel

    Someday, I want to have my Traditional Goodies List, where I do as my own mother did, and make the same goodies every single year. But I’m not quite there yet. More than anything, I’m not completely satisfied with my list. I’m getting close, but I’ve not arrived. I thought I’d share what we’ll be baking (and delivering!) during the week before Christmas, as most of the recipes are available online.

    First, the recipes that made the cut from previous years:

    • Chocolate-Peppermint Slices from Cookies. This cookbook is something I received as a wedding gift, and I have used it repeatedly. Even though I shy away from refined sugars and flours now, I find that these are great “base recipes” that I can easily modify with whole food ingredients. But this recipe? Well. I make it as-is every year. The only thing I do differently is leave out the red food coloring, leaving the cookie a brown and white stripe rather than brown and pink. They taste great.
    • Chocolate-Pecan Sandwich Cookies. Also from the Cookies cookbook! I missed making this one last year because I ran out of time. These are completely delicious cookies…and then you take two and sandwich them with chocolate frosting! The recipe calls for rolling them in pistachios before baking, but I prefer crispy pecans.
    • Old Fashioned Carmel Corn. This one is so easy to do, and it was a big hit last year…especially with me! Ha! It is one of the only things we make that I’ve never seen another family deliver on a plate of treats, so I think of it as our “trademark” item. Last year I filled up a big beautiful Christmas tin with the stuff, and my husband took it to work. It came home empty, so I’d consider that success.
    • Macadamia Truffles with Sea Salt. I’ll have to explain this one. Last year, I made two recipes, Honey-Sweetened Dark Chocolate Macadamia Nuts and Chocolate Truffles with Sea Salt. After doing all of that work, it dawned on me that I could combine the two recipes and have one completely awesome truffle! So we’re putting the macadamia nut from the former recipe inside of the truffle filling from the latter recipe. I haven’t decided which outside coating I’ll use, but we’ll do what we did last year and top some with sea salt and some with red and green sprinkles and some with shredded coconut or even a bit of sparkling brown sugar. This, like some of the other recipes, can be done in advance of “baking day” which is always nice.
    The new recipes for this year:
    • Cinnamon and Vanilla Walnuts. Last year, I did candied walnuts, which were very yummy, but I thought this sounded more unique and festive. When we hand out plates of cookies to the neighbors, we put the nuts in Christmas cupcake wrappers so that they don’t roll off the plate.
    • Date-Nut Truffles. I always like to have one or two healthier options to indulge the children with. Something I can say “yes” to without worrying about Number Three ending up on a sugar high. This is one of my options. If they aren’t too sticky, I’ll probably put them into pretty bags and stuff them into stockings, along with a handful of the nuts and truffles.
    • Sourdough Gingerbread. Well, maybe. There is a recipe in the sourdough class I am taking, and I’m intrigued. But I will only do this if I’m feeling brave. It would be a nice addition to the delivery plates, I think.
    • Nourishing Fudge. This is something else on the “considering” portion of my list. My mom makes awesome fudge every year. This is a healthier version that I am thinking about trying, but then again I’m not sure I want to be in the market for coconut sugar. I’m torn. It might all come down to time in the end.

    What was cut in the past…
    Generally, I haven’t cut much. The first few years that I baked at all, I only made a couple items because I was so exhausted from life. But everything I have cut has been because it doesn’t deliver well. These are, more than anything else, gifts for people we don’t buy gifts for, if that makes sense. Last year, for instance, I made some homemade peanut butter cups. They were fabulous, but they needed to be refrigerated at all times, and so only a couple people got them.

    Not that this bothered my husband, but I digress.

    That is the sort of thing I’m talking about. To make the cut, a recipe can’t be melting all over my car on delivery day.

    If you post your baking list, link it in the comments!

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  • Reply Brandy @ Afterthoughts December 14, 2010 at 1:57 am

    Rachel, THANK YOU for pointing that out! I wonder if I can figure out how to set it as a candy without burning it. Hmmm…

  • Reply Rachel R. December 10, 2010 at 2:33 am

    Just FYI…
    The Nourishing Fudge, because it is just warmed enough to melt the coconut butter, and not cooked to any sort of real “candy” stage, does not do well outside of the fridge. So you might end up with the whole candy-melting-all-over-the-car problem if you add it to goodie plates.

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