As many of the people who have been following this here website for a while know, I often make sweets and treats at Christmas Time, and almost all of my Christmas Presents are homemade, so here is another Christmas Present waiting to be devoured: this year’s annual Fudge. This year I made two varieties, one a little more traditional and the other a little more unique. I’ll let you figure out which is which: Dark Chocolate Pecan Fudge and White Chocolate Gingerbread Fudge!
chocolate
My “biggie” cookies seem to be popular. You know the type: bakery-style BIG cookies that you buy individually and may not be able to eat in one sitting. Or maybe you can. I’m not judging. This time, I decided to go with a new type with coconut in and on the cookies, as well as coconut white chocolate wafers in addition to the dark chocolate wafers. They are big. They are delicious. They are worth the effort to make. nom nom!
Switching gears…. Easter is really early this year. Or at least it feels earlier than normal. I don’t recall it usually being this close to St. Patrick’s Day. At any rate, as with so many holidays, I feel the need to make something. As if I ever need an excuse, right? So this year’s Easter season is starting off with these Cardamom Carrot Cake Oatmeal Nut Cookies. They might be healthy, if it weren’t for the 3 sticks of butter and the almond candies. They are delicious and the nests actually turned out quite cute.
Long-time followers of this here Cup of Sugar :: Pinch of Salt page will know that even though I find Valentine’s Day silly, I always manage to make a few varieties of Valentine’s Day Cookies. This year is no different so I present his year’s four varieties: Red Currant Lemon Linzer Cookies, Valentine’s Day Shortbread Blossoms, Baci di Dama (Lady’s Kisses) and Double Chocolate M&M Cookies. Recipes follow after the jump: