Food Etc. Illustratated: Season's Eatings Special; Cookies, Candy, Cakes and Pie

P. 14 CHOCOLATE ANGEL FOOD CAKE WITH WHIPPED CHOCOLATE FROSTING

FOOD,ETC. ILLUSTRATED

Season’s Eatings

COOKIES CANDY CAKES & PIE

SUGAR COOKIES

+HOMEMADE MARSHMALLOWS & PERFECT PIE CRUSTS

KEEP CALM, STAY ORGANIZED; ADD SOME HOLIDAY REVELRY; KEEPING PETS CALM DURING THE HOLIDAYS

HAPPY SEASON’S EATINGS

CREATED BY KBR CONTACT@KBRGALLERY.COM

FOOD,ETC. 12 DAYS OF COOKIES 5 HOMEMADE CANDY 11 HEY, SWEET CAKES 15 PERFECT PIES 19 ETCETERA 23

COOKIES

Peanut Butter COOKIES The only peanut butter cookie recipe you will ever need; these pay homage to the classic cookie, only better.

1 cup butter 1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp vanilla

2 cups flour 1 tsp baking soda 1.5 tsp salt 1 (10 oz) bag of mini reeces pieces chips for baking 2 Tbsp sugar

Preheat oven to 350 degrees.

Cream the first six ingredients together; sift together the flour, soda and salt - add to butter mixture and stir in chips. Drop by rounded tablespoon onto ungreased cookie sheet; press slightly with a fork and sprinkle with additional sugar. Bake 10-12 minutes.

Makes approximately 3 dozen cookies.

12 DAYS OF COOKIES GOOEY DOUBLE CHOCOLATE / DATE BALLS / CARAMEL SHORTBREAD / HEATH BARS / SUGAR COOKIES / PEANUT BUTTER CUP COOKIES / THIN MINTS / WALNUT FROSTIES / CHERRY CHEESECAKE BARS / SOFT GINGER COOKIES / WHITE CHOCOLATE CRANBERRY COOKIES / SPICY OATMEAL RAISIN / CUT OUT SUGAR COOKIES

Acaciawood Footed Round Wood Server Cake Stand with Glass Dome , $41.51

COOKIES GOOEY DOUBLE CHOCOLATE COOKIES For the chocolate lover!

4 ounces unsweetened chocolate, chopped 4 tablespoons butter, cut into 4 pieces 3 eggs 2 teaspoons vanilla 1 C. sugar 1/2 C. flour 2 tablespoons cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 1 pound (16 ounces) semisweet chocolate, chopped into chunks Gently melt unsweetened chocolate and butter in microwave. Set aside and allow to cool slightly.

In large mixing bowl, mix together eggs, sugar and vanilla with wooden spoon. Slowly add the melted chocolate, mixing to incorporate. Sift in flour, cocoa, baking powder and salt. Mix until just combined. Stir in the semisweet chocolate chunks. Cover bowl with plastic wrap and refrigerate at least one hour. When ready to bake, preheat oven to 350º. Cover sheet pan with parchment paper and scoop out 1/4 cup portions of dough. With greased hands, form dough portions into balls and place 2-3 inches apart on pan. Bake about 10 minutes. The centers will still look soft, but the edges should be set. Remove cookies, keeping them on parchment, to a rack to cool completely.

DATE BALLS

1 egg, well beaten 1 C. sugar 1/2 C. butter 1/2 teaspoon salt 1 (8 oz.) pkg. chopped dates 2 C. Rice Krispies 1/4 C. finely chopped nuts 1 pkg. flaked coconut 1 Mix egg, sugar, butter, salt, and dates in a saucepan; cook, stirring frequently, until dates are soft and mixture is thick.

Place saucepan in ice water until mixture is cool enough to handle. Add Rice Krispies and nuts; mix quickly. Shape into small balls with buttered hands; roll in coconut. Store in an airtight container.

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SALTED CARAMEL SHORTBREAD SQUARES

Two amazing things come together to create these sweet bite-sized morsels.

For the shortbread layer: 10 tablespoons unsalted butter, room temperature 1/2 C. sugar 1/2 teaspoon salt 1 egg yolk 1-2/3 C. flour For the caramel: 1 C. unsalted butter 1 C. light brown sugar 3/4 C. light corn syrup 1 teaspoon sea salt, plus more for sprinkling 4 tablespoons sugar 4 tablespoons heavy cream 1-1/2 tsp vanilla extract Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier. In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.

Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.

Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool. For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees. Remove from heat, stir in the vanilla and pour caramel over the shortbread.

Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you’re ready to eat them.

HOMEMADE HEATH BARS

Indulge in your favorite candy bar; plan on giving them away or eating the whole pan!

1 box graham crackers 1 C. butter 1 C. brown sugar 1 C. finely chopped nuts (walnuts or pecans) 6 Hershey candy bars Line a buttered sheet cake pan with whole graham crackers. Boil 1 cup butter and 1 cup brown sugar 2 minutes. Take off heat and add 1 cup finely chopped nuts. Pour over graham crackers. Bake at 350 degrees for 10 minutes. Put 6 Hershey bars on top of crackers and let melt, then spread over crackers. Cut bars before completely cooled. Store in refrigerator or cool place.

STIR & DROP SUGAR COOKIES This may be the easiest and best tasting sugar cookie recipe you’ll find! Be sure to set a timer so you don’t overbake these!

2 eggs, well beaten 2/3 C. oil 2 teaspoons vanilla 1 teaspoon grated lemon peel 3/4 C. sugar 2 C. flour 2 teaspoons baking powder 1/2 teaspoon salt Beat the eggs, oil, vanilla, lemon peel,and sugar together until thickened. Add the flour, baking powder,and salt; mix until blended. Drop by the teaspoonful onto cookie sheet. Flatten with the bottom of a cup and sprinkle with sugar. Bake at 350 degrees for 7-8 minutes. Do not overbake.

PEANUT BUTTER CUP COOKIES For lovers of peanut butter cups; incredibly addicting!

1 3/4 C. flour 1/2 teaspoon salt 1 teaspoon soda 1/2 C. butter 1/2 C. sugar 1/2 C. peanut butter 1/2 C. brown sugar 1 egg 1 teaspoon vanilla 2 tablespoons milk 40 miniature reeses peanut butter cups Sift together flour, salt,and soda and set aside.

Cream together butter, sugar, peanut butter, and brown sugar. Add the egg, vanilla, and milk. Add the flour mixture. Beat altogether. Shape into 40 balls ; put into ungreased mini muffin tins and bake for 8 minutes in a 375 degree oven. Remove from oven and immediately press a peanut butter cup into each cookie. Store in an airtight container.

THIN MINTS

You no longer have to wait for the girl scouts to come knocking!

1 German Chocolate Cake Mix 3 tablespoons butter flavor shortening 1/2 C. flour measured then sifted 1 egg 3 tablespoons water 3-12 oz bags mint chocolate chips 6 tablespoons butter flavor shortening

Preheat oven to 350 degrees. Mix first 4 ingredients together and chill for 2 hours. Roll out dough to a 1/16 “ thickness. Use a 1- 1/2” circle lid to cut out rounds. Bake 10 min. Cool, then coat with the melted chocolate: 3- 12 oz bags of mint chocolate chips and 6 tablespoons shortening melted together. Let set, then store in an airtight container.

WALNUT FROSTIES

SERVING

STYLE GIVE THE GIFT OF FOOD

Nothing shows love and appreciation more than something homemade. Wrap up your cookies on a platter meant for keeping, to be enjoyed long after the last crumb is gone.

A staff favorite! Add it to your holiday list now!

1/2 C. butter 1 C. brown sugar 1 egg 1 teaspoon vanilla 2 C. flour 1/2 teaspoon soda 1/4 teaspoon salt Topping: 1 C. walnuts, chopped 1/2 C. brown sugar 1/4 C. sour cream Combine butter, brown sugar, egg and vanilla.

Beat until light and fluffy. Sift flour, soda, and salt together. Gradually add to sugar mixture.

Shape dough into one-inch balls. Place on ungreased cookie sheet. Make a depression in center of each cookie. Mix walnuts, sugar and sour cream together for topping. Fill each cookie depression with 2 teaspoons topping. Bake in 350 degrees oven for 10 minutes.

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MERRY CHERRY CHEESECAKE BARS

Creamy and festive; perfect for a holiday buffet!

Crust: 1/3 C. cold butter 1/3 C. packed brown sugar 1 C. flour Filling: 8 oz. softened cream cheese 1/4 C. sugar 1 tablespoon lemon juice 1 egg 1/4 C. each chopped glazed red and green cherries Preheat oven to 350 degrees In a 1 Qt. mixer bowl, cut butter in chunks ; add brown sugar and flour; mix at low speed, scraping sides of bowl often, until well mixed.

Reserve 1/2 c. crumb mixture for topping; press remainder into 8” sq. pan. Bake near center of oven for 10 - 12 min. Prepare filling by beating the cream cheese, sugar , egg, and lemon juice at med. speed until fluffy. Stir in chopped cherries.

Spread filling over crust; sprinkle with remaining crumb mixture. Continue baking for 18-20 minutes or until filling is set and top is lightly browned. Allow to cool then store in refrigerator.

Makes 36 bars.

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COOKIES BIG SOFT GINGER COOKIES S oft gingerbread for a timeless classic.

2 1/4 C. all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 C. margarine, softened 1 C. sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons sugar Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Store in an airtight container.

WHITE CHOCOLATE CRANBERRY COOKIES

Change it up and gift to those who aren’t fond of dark or milk chocolate.

2/3 C. butter 2/3 C. brown sugar 2 eggs 1-1/2 C. quick cooking oatmeal 1-1/2 C. flour 1 teaspoon soda 1/2 teaspoon salt 1- 6 oz. dried cranberries 2/3 C. white chocolate chips 1/2 C. chopped walnuts, optional Cream together butter and brown sugar. Add the eggs and mix. Add the dry ingredients, mix until incorporated. Mix in the cranberries, white chocolate chips, and walnuts. Drop onto a cookie sheet by rounded teaspoon and bake at 350 degrees for 10- 12 min.

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SPICY OATMEAL RAISIN

The whole house will smell like Christmas with these spiced-up cookies baking in the oven.

1/2 C. butter, softened 1/2 C. butter flavored shortening 1 C. packed light brown sugar 1/2 C. sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 C. all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 C. rolled oats 1 C. raisins Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, both sugars, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.

Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Store in airtight container.

BAKING

BASICS

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COOKIES

Cut-Out SUGAR COOKIES These classic holiday cookies are thick, soft and delicious.

1 cup butter 1 cup butter flavored shortening 2 cups sugar 2 tsp vanilla extract 1 tsp almond extract 3 eggs 4 tsp baking powder 1 tsp salt 6 cups flour

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optional frosting: 1 cup shortening 1 tsp vanilla extract 1 tsp almond extract 1 large bag (2 lbs) powdered sugar 1/2 cup heavy cream or whole milk food coloring, if desired

Preheat oven to 350 degrees.

Cream together the butter and shortening until light and fluffy.

Add in the sugar and continue to mix until smooth. Beat in the extracts and eggs.

In a separate bowl, mix together the baking powder, salt and flour. Add 1/3 of this in with the wet ingredients.

Mix in the rest of the dry ingredients until you have a stiff dough. If dough becomes too stiff, wet your hands and knead it on a floured surface. Divide the dough into workable batches and roll out to 1/4� thickness on a floured surface. Cut, place on an ungreased cookie sheet and bake for 8 minutes. Let cookies cool for a few minutes on the cookie sheet before transferring to a wire rack. Makes about 36 large, soft cookies.

For the frosting: Beat together shortening and extracts until creamy. Begin adding powdered sugar 1 cup at a time. When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar. Beat until creamy, use more or less cream to reach desired consistency.

Add food coloring as desired.

HOMEMADE CANDY HOMEMADE MARSHMALLOWS / RASPBERRY SUPREMES / WHITE FUDGE / COCONUT TRUFFLES / MINT MAGIC BARS

CANDY HOMEMADE MARSHMALLOWS

WHITE FUDGE

3 pkg. unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon vanilla extract confectioners’ sugar for dusting

2 1/4 cups sugar 1/2 cup sour cream 1/4 cup milk 2 tablespoons butter 1 tablespoon light corn syrup 1/4 teaspoon salt 2 teaspoons vanilla 1 cup coarsely chopped walnuts 1/3 cup maraschino cherries, chopped and well drained, pressed with paper towel to get out as much moisture as possible

Combine the gelatin and 1/2 cup cold water in a large mixer bowl of a stand mixed fitted with a whisk attachment. Let set while you make the syrup. Combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from heat. With the mixer on low speed, slowly pour the hot sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add vanilla and mix well. Dust an 8”x12” non-metal baking dish with confectioners’ sugar and pour in the mashmallow mixture. Allow to set uncovered, overnight, to dry.

Turn the marshmallows onto a board and cut into squares. Dust with more confectioners’ sugar.

RASPBERRY CHOCOLATE SUPREMES 1 cup flour 1/4 cup confectioners’ sugar 1/2 cup butter 1/2 cup raspberry jam 3 oz. cream cheese, softened 2 tablespoons milk 1 cup white chocolate chips 2 (1 oz) squares of semisweet chocolate, chopped 1 tablespoon vegetable oil Preheat oven to 375 degrees.

Lightly spoon flour into a measuring cup and level off. In a bowl, combine the flour and confectioners’ sugar; cut in the butter with a fork or your fingers and mix well. Press the mixture into a 9” square pan. Bake for 15-17 minutes until lightly brown.

For filling: spread the jam evenly over the cooled crust. In a small bowl beat the cream cheese and milk until smooth. Melt the white chocolate chips over low heat, add to the mixture and beat until smooth. Drop the cream cheese filling by teaspoons evenly over the jam. Spread carefully and refrigerate.

For glaze: Cut chocolate into small pieces and melt with the oil in the microwave or over low heat, stirring constantly. Spread over the white chocolate layer. Cool completely, cut into squares and store in the refrigerator.

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Combine the sugar, sour cream, milk, butter, corn syrup and salt in a heavy sauce pan. Stir over medium heat until the sugar is dissolved and the mixture reaches a boil. Boil over medium heat 9-10 mintues or until the mix reaches a soft ball stage on your candy thermometer. Remove from heat. Let cool for 1 hour. Add the vanilla and beat until it loses its glossy appearance and holds its shape. Use your muscles - it may take awhile to get the right consistency!

Stir in the cherries and walnuts and pour into a greased 9” square pan.

COCONUT TRUFFLES 3 cups coconut ½ cup confectioners’ sugar ½ cup sweetened condensed milk 4 tablespoons sugar 4 tablespoons heavy cream 1-1/2 teaspoon vanilla extract ¼ cup melted coconut oil 1 ½ cup milk chocolate chips, melted 1 tablespoon melted coconut oil Combine all ingredients except milk chocolate chips and last 1 tablespoon of coconut oil. Form bite size balls and put on a sheet of waxed paper in a single layer. Refrigerate for an hour. Melt milk chocolate chips and coconut oil in microwave for 30 seconds, stir, and put back in microwave for 30 more seconds being careful not to leave in too long.

Dip the cool coconut balls in the chocolate and set on wax paper.

MINT MAGIC BARS

½ cup butter (1 stick), melted 1 ½ cups graham cracker crumbs 2 tablespoons sugar 1 ½ cups coconut 1 (14oz.) can of sweetened condensed milk 1 cup white chocolate chips 1 cup semi sweet chocolate chips 1 cup Andes peppermint crunch baking chips (found along with other baking chips) Preheat oven to 350 degrees.

Combine the first 3 ingredients; press into a 9”x13” pan.

Sprinkle coconut over the crust; pour the sweetened condensed milk over the coconut. Top with all baking chips, bake 25-30 minutes until edges are just brown. Cool, cut and store in the refrigerator.

FOOD

GIFTING

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CAKES

Chocolate ANGEL FOOD CAKE with Whipped Chocolate Frosting

Try something different to delight family and friends; this airy and irresistable chocolate cake.

3/4 C. sifted cake flour 1/4 C. unsweetened cocoa powder 1 1/2 C. granulated sugar 12 egg whites, room temperature pinch salt 1 1/2 tsp cream of tartar 3/4 tsp vanilla extract

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frosting 1 C. powdered (confectioners) sugar 1/2 C. unsweetened cocoa powder pinch cream of tartar 2 C. heavy whipping cream, chilled

Preheat oven to 375 degrees.

Sift the cake flour with cocoa powder and 3/4 cup of the sugar. Using an electric mixer with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time until stiff peaks form. Gradually fold in the flour mixture using a spatula, 1/4 cup at a time. Pour the batter into an ungreased 9� angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes.

Invert the pan onto a bottle (soy or a worchestershire size) and let cool for 1 hour before loosening the cake from the sides and center of the pan with a knife. Frost and serve; cover and store in the refrigerator.

Make the frosting Combine all ingredients in your mixer and whip with the whisk attachment until stiff peaks form; apply to top and smooth down sides of cake.

HEY, SWEET CAKES PEANUT BUTTER SHEET CAKE / CHERRY ALMOND BARS / SCOTCH-A-ROOS / CHOCOLATE ESPRESSO LAVA CAKES / CARROT CAKE / PUMPKIN CRUNCH CAKE / STRAWBERRY CREAM CHEESE ICE BOX CAKE

CAKES PEANUT BUTTER SHEET CAKE Serves 16-20 2 C. flour 2 C. sugar 1 tsp. baking soda 1 stick butter 1/2 C. peanut butter 1/2 C. vegetable oil 1 C. water 2 eggs 1 tsp. vanilla 1/2 C. buttermilk 1/2 stick butter 1/4 C. peanut butter 1/4 C. milk 2.5 C. powdered sugar Preheat oven to 350 degrees.

Mix 2 cups flour, 2 cups sugar and baking soda, set aside. In a saucepan, melt 1 stick butter, 1/2 cup peanut butter, 1/2 cup oil and 1 cup water; bring to a boil. Add to flour mixture and stir.

Beat 2 eggs with 1 teaspoon vanilla and 1/2 cup buttermilk; add to peanut butter mixture and pour into a greased jelly roll pan. Bake in preheated oven 18-20 minutes.

In saucepan, melt 1 stick butter, add 1/2 cup peanut butter, 1/2 cup milk and powdered sugar.

Mix until spreading consistency. Spread onto warm cake.

CHERRY ALMOND BARS Serves 16-20 1 C. butter (2 sticks), softened 2 C. sugar 4 eggs 1 tsp. vanilla 1/4 tsp. almond flavoring 3 C. flour 1 tsp. salt 2 cans (21 oz) cherry pie filling 1 C. powdered sugar 1/2 tsp. vanilla extract 1/4 tsp. almond extract 2 Tbsp. milk Mix first seven ingredients until smooth; spread 3 cups of mixture into a greased jelly roll pan. Top with pie filling and drop spoonfulls of remaining cake mixture. Bake 45-60 minutes until lightly brown, let cool.

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SCOTCH-A-ROOS 12-16 bars 1 C. light corn syrup 1 C. sugar 1.5 C. peanut butter 6 C. crisp rice cereal 1 C. semisweet chips 1 C. butterscotch chips Generously butter a 9x13 inch baking pan.

Set aside. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal. Transfer mixture into a well buttered 9x13 inch pan.

With your hands well buttered, pat it down into pan. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

CHOCOLATE ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM 1 cup all purpose flour 3/4 cup unsweetened cocoa powder 6 teaspoons instant espresso powder or instant coffee powder 1 1/2 teaspoons baking powder 1 cup (2 sticks) salted butter, melted 1 cup sugar 1 cup (packed) golden brown sugar 4 large eggs 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces) 1 cup chilled whipping cream 3 tablespoons powdered sugar Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

CARROT CAKE 4 eggs 1 1/4 cup vegetable oil 2 cups white sugar 2 tsp. vanilla 2 cups flour 2 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 2 tsp. ground cinnamon 3 cups carrots, grated 1 cup chopped pecans Frosting 1/2 cup butter, softened 8 oz. cream cheese, softened 4 cups confectioners sugar 1 tsp. vanilla 1 cup chopped pecans Preheat oven to 350 degrees. Grease and flour a 9”x13” pan.

In a large mixing bowl beat together eggs, oil, sugar and 2 tsp. vanilla. Mix in flour, soda, baking powder, salt and cinnamon. Stir in carrots and pecans. Pour into prepared pans.

Bake in a preheated oven for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

For the frosting: Mix softened butter and 8 oz. cream cheese until well blended. Slowly add powdered sugar until well mixed; add the vanilla. Spread on cooled cake; sprinkle with pecans.

ESSENTIALS PUMPKIN CRUNCH CAKE (18 ounce) package butter cake mix 1 1 (16 ounce) can solid pack pumpkin 1 (12 ounce) can evaporated milk 3 eggs 1 1/4 C. sugar 2 tsp pumpkin pie spice 1/2 tsp salt 1 C. pecans, chopped 1/2 C. butter, melted whipped topping Preheat oven to 350 degrees, grease the bottom of a 9x13x2 baking dish.

Mix the pumpkin, milk, eggs, sugar, spice and salt in a bowl and pour into baking dish.Sprinkle the dry cake mix over the pumpkin mixture; top with chopped pecans and drizzle with 1/2 C. melted butter.

Bake for 50-55 minutes, or until golden brown check it after 45 minutes.

STRAWBERRY CREAM CHEESE ICE BOX CAKE 2 lb. fresh strawberries 2 sleeves graham crackers 1 - 8 oz. pkg cream cheese, softened 1 - 14 oz. can sweetened condensed milk 2 - 3.4 oz. instant cheesecake flavored pudding 3 C. milk 1 - 12 oz. carton frozen whipped topping Clean and thinly slice strawberries, set aside.

Line the bottom of a 9x13 pan with graham crackers. You may need to break some of the crackers to fit them in the pan. Combine the cream cheese and sweetened condensed milk in a large bowl, beat until creamy. Add pudding mix and additional 3 C. milk, beat until mixture starts to thicken. Fold in 2 cups of the whipped topping just until combined.

Pour half of the cream cheese mixture over the graham crackers. Smooth it out and place a layer of strawberries on top. Add another layer of graham crackers, top with remaining cream cheese mixture and strawberries. Cover and refrigerate for 6-8 hours. When ready to serve, top with remaining whipped topping. Garnish with any remaining strawberries and graham cracker crumbs. *If the strawberries leave extra moisture from setting overnight, dab the excess with a paper towel before adding final toppings.

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PIE CRUSTS Clockwise from right; freshly baked vintage buttermilk; frozen lemon chiffon; shortbread nut crust just from the oven; the beginning phases of a malt shop pie; a perfectly flaky unbaked pie shell

GLUTEN-FREE FLAKY CRUST

THE BEGINNING OF EVERY MASTERPIECE IS A GOOD CRUST SHORTBREAD NUT

GRAHAM CRACKER

1.5 C. flour 1/4 C. chopped walnuts or pecans 3/4 C. softened butter

1 C. graham cracker crumbs 1/4 C. butter, melted 1/3 C. white sugar

Mix all ingredients; press into 9 inch pie plate; bake at 350 degrees for 20-30 minutes, till lightly browned.

Mix all ingredients, press into 9 inch pie plate; bake at 350 degrees 8-10 minutes.

PRETZEL 3/4 C. butter, melted 3 Tablespoons white sugar 2.5 C. crushed pretzels Mix all ingredients, press into a 9 inch pie plate; bake at 350 degrees for 10 minutes.

VANILLA-WAFER ALMOND 1.25 C. vanilla wafer crumbs (40 cookies) 5 Tablespoons butter, melted 1/8 teaspoon salt 1 teaspoon vanilla extract 1/4 C. thinly sliced almonds Process cookies in food processor; mix all ingredients, press into 9 inch pie plate; bake at 350 degrees 8-10 minutes.

2 C. flour (use Four Flour Bean Mix below) 1/4 C. sweet rice flour 1 teaspoon xanthan gum 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons sugar 1/3 C. margarine or 1/3 cup butter 1/3 C. Butter Flavor Crisco 3 Tablespoons liquid egg substitute or 1 small egg 1 Tablespoon vinegar 6 -8 Tablespoons ice water (divided) sweet rice flour, for rolling Four Flour Bean Mix: combine and keep in pantry 2 cups garfava bean flour 1 cup sorghum flour 3 cups cornstarch 3 cups tapioca flour Mix flours, xanthan gum, baking powder, salt and sugar.

Cut in the margarine and Crisco with a pastry cutter until you have shortening the size of lima beans (not cornmeal).

In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork. Pour egg mixture into the dry ingredients and stir with your fork (about 20-30 seconds). Add 3 more tablespoons of ice water and stir for another 20-30 seconds. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl. Generously sprinkle surface and rolling pin with rice flour; divide dough in half and roll each to 1/4� thickness.

For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12-14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.

PERFECT PIES PEANUT BUTTER & FUDGE / RHUBARB / MALT SHOP PIE / BAKERY STYLE COCONUT CREAM VINTAGE BUTTERMILK / FROZEN LEMON CHIFFON / FAMOUS KEY LIME / CHERRY / STRAWBERRY / PEANUT BUTTER

PERFECT PIES PB & FUDGE

RHUBARB

MALT SHOP

1/2 C. creamy peanut butter 1/4 C. honey 1 qt. vanilla ice cream, softened 1 9 inch graham cracker pie crust 1/2 C. cashews, chopped & divided 1/2 C. fudge ice cream topping, warmed garnish: whipped topping, additional warmed fudge & cashews

1.5 C. chopped rhubarb, 1 inch slices 2 egg yolks 2/3 C. heavy cream 1 C. white sugar 3 Tablespoons flour dash salt nutmeg, freshly grated or ground 1 9 inch unbaked flaky pie shell

Combine peanut butter and honey; stir in ice-cream. Spoon half of ice-cream mixture into pie crust; sprinkle with half of cashews. Drizzle 1/4 cup of fudge topping over cashews; spoon remaining ice-cream mixture over top. Sprinkle with remaining cashews and drizzle with remaining 1/4 cup fudge topping.

Freeze about 8 hours or until firm. Garnish with whipped topping, additional warmed fudge topping and chopped cashews.

Preheat oven to 350 degrees.

Place chopped rhubarb in the bottom of a 9� unbaked flaky pie crust. Beat egg yolks till creamy then add cream, sugar, flour and salt mixing until combined.

Pour pie filling on top of rhubarb and dust with a sprinkling of nutmeg. Bake 40-45 minutes or until center is set.

Serve warm with vanilla ice cream.

1 qt. vanilla ice cream, softened 2 Tablespoons milk 1 C. crushed malt balls 6 Tablespoons marshmallow cream 6 Tablespoons chocolate malt powder 2 Tablespoons milk 1 pint whipping cream, whipped 1/2 package chocolate sandwich cookies 1/2 C. butter

A BRIEF HISTORY

Pilgrims brought English-style, meat-based recipes with them to the colonies. While pumpkin pie, which is first recorded in a cookbook in 1675, originated from British spiced and boiled squash, it was not popularized in America until the early 1800s. The colonists cooked many a pie: because of their crusty tops, pies acted as a means to preserve food, and were often used to keep the filling fresh during the winter months. A cookbook from 1796 listed only three types of sweet pies; a cookbook written in the late 1800s featured 8 sweet pie varieties; and by 1947 the Modern Encyclopedia of Cooking listed 65 different varieties of sweet pies.

NO FAIL, FLAKY & PERFECT PIE CRUST 3 C. flour 1 C. butter flavored shortening 1/2 teaspoon salt 1 large egg 5 Tablespoons cold water 1 teaspoon white vinegar Cut together the flour, shortening and salt until the mixture resembles a sand-like texture.

Mix the egg, vinegar and 3 Tablespoons cold water together, add to flour mix and stir just until moist and a soft dough forms; adding additional 2 Tablespoons water if needed.

Divide mixture into 2 disks, wrap in plastic wrap and refrigerate until ready for use. Fill or pre-bake at 350 degrees 10-15 minutes, or until golden in color.

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Crush chocolate sandwich cookies and mix with melted butter; pat into bottom of 9x13 inch pan or 9 inch pie plate. Blend ice cream, milk and malt balls; pour over crust and freeze. Beat marshmallow cream, malt powder and milk together and add to whipped cream. Spread over ice cream layer and freeze. Sprinkle with crushed malt balls before serving.

BAKERY STYLE COCONUT CREAM 1 9 inch flaky crust, baked 1.25 C. half & half 1.25 C. coconut milk 1 C. sweetened flaked coconut 3/4 C. white sugar, divided 1/4 C. cornstarch 2 eggs 2 teaspoons coconut extract (optional) 2 teaspoons vanilla 1 C. whipping cream, unwhipped 2 Tablespoons toasted coconut, for garnish In a saucepan, heat half and half with the coconut milk over medium heat, until steaming. In a large bowl, whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.

Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream. Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency. Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut. Place plastic wrap directly on surface of pudding mixture; refrigerate until cool. In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks. Set 1-1/2 cups of the whipped cream aside to use for topping. Fold the remaining whipped cream into the cooled filling; spread into pie shell. Using a piping bag, or with a spoon, garnish top with reserved whipping cream. Sprinkle with 2 tablespoons toasted coconut. Refrigerate for 1 hour, or until set.

VINTAGE BUTTERMILK 3 Tablespoons butter, softened 1.25 C. white sugar 3 eggs 1 Tablespoon flour 1/2 C. buttermilk 1 teaspoon vanilla 1 9 inch flaky pie crust, unbaked Preheat oven to 300 degrees.

Cream the butter and sugar together. In a seperate bowl, whisk 3 eggs, flour, buttermilk and vanilla; add this to the creamed butter and sugar; mix well. Pour mixture into unbaked pie shell and bake for 1 hour & 45 minutes, or until a knife inserted into the middle comes out clean.

Serve warm with fresh whipped cream.

FROZEN LEMON CHIFFON 2 eggs, separated 1/2 C. white sugar 1/4 C. fresh lemon juice 1 teaspoon lemon zest 1 C. whipping cream 1/2 C. white sugar 1 9 inch shortbread nut or vanilla wafer crust Over a double boiler, whisk egg yolks with lemon juice and 1/2 C. white sugar. Whisk constantly till mixture thickens, 5-10 minutes. Beat 2 egg whites until stiff, add 1/2 C. white sugar. Fold egg white mixture into custard while hot. Let cool. Whip the cream until stiff peaks form and add this to the lemon mixture; pour into the crust and freeze 2-4 hours until firm.

FLORIDA’S FAMOUS KEY LIME 4 eggs, separated 1 14 oz can sweetened condensed milk 1/4 C. key lime juice 1 teaspoon key lime zest (grated) 1 9 inch flaky pie crust, baked 1/2 Tablespoon cream of tartar 8-9 Tablespoons sugar Preheat oven to 350 degrees.

Blend 4 egg yolks and milk until well mixed; add lime juice and zest, blending well. The mixture will thicken. Pour mixture into pie crust and top with meringue.

Meringue: Beat 4 egg whites with cream of tartar until mixture begins to stiffen (you will see soft peaks) Begin adding sugar while beating until stiff (mixture will appear glossy and you will notice nice stiff peaks forming). Top pie with meringue and bake 10 minutes or until meringue is golden brown. Let pie cool to room temperature before refrigerating. Serve chilled.

THE ART OF PIE Click items for more details.

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PERFECT PIES CHERRY PIE

PEANUT BUTTER PIE

10 inch pie pan 1 double pie crust 6 C. pitted fresh sour cherries 3 Tbsp. flour 2 C. sugar, divided + 2 Tbsp.

1/2 tsp. almond flavoring 3 tsp. butter, cut into 1/2 tsp. pieces

Pastry for single-crust pie (9 inches) 3/4 C confectioners’ sugar 1/2 C. Creamy Peanut Butter, + 1/4 C. divided 2/3 C. sugar 3 Tbsp cornstarch 2 Tbsp all-purpose flour Dash salt 3 C. 2% milk 3 egg yolks 2 Tbsp butter 1 tsp vanilla extract MERINGUE: 3 egg whites Dash cream of tartar 1/4 cup sugar

Roll out crust to fit bottom of pie pan. Mix together 1/2 cup sugar and 3 tablespoons flour; spread in the bottom of the pie shell. Set aside. Mix remaining 1 1/2 cups sugar, almond flavoring and cherries and let set for 5 minutes to dissolve the sugar. Pour into pie shell, dot with butter. Place top crust over filling; cut 3-4 one inch slits in the top so steam can excape.

Adjust your oven rack to the lowest position and place a pizza stone here. Preheat the oven to 400 degrees. Sit an 18” piece of heavy duty foil on the stone and place the pie on the foil to bake. Bake 20 minutes, just until crust begins to brown. Remove from oven, brush with 1 whisked egg white and sprinkle with 2 tablespoons sugar. Continue baking until the filling is bubbly, 35-40 minutes. If the edges start getting too brown, bring up the side of foil to loosely cover the edges. Cool on a rack. Serve with vanilla icecream.

STRAWBERRY PIE 1 9” pie shell, baked 1 quart fresh strawberries, washed & hulled 1 cup white sugar 3 Tbsp. cornstarch 3/4 cup water 1/2 cup heavy whipping cream 2 Tbsp. sugar 1 tsp. vanilla 1 Arrange half of the berries in baked pie crust.

Mash the remaining strawberries in a medium saucepan and add the sugar and cornstarch.

Stir altogether; add water. Bring mixture to a boil over medium heat, stirring constantly until mixture is thick. Pour over berries in pie shell.

Chill for several hours before serving. Whip cream until soft peaks form, add the sugar and vanilla. Beat another minute.

Serve pie with a dollop of whipped cream.

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Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

Meanwhile, in a small bowl, beat confectioners’ sugar and peanut butter until crumbly, about 2 minutes. Set aside.

In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter, vanilla and 1/4 C. peanut butter.

Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.

Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour

from the top 11"x9" Acacia wood Cake Stands with Glass Dome; Barski Handmade Glass 2 pc Set , 12”H, 11”D; 12 Inch Acrylic Dessert Platter with Cloche Bell Cover; Decorative Cake Stand With Dome Lid This publication contains affiliate links

ETCETERA KEEP CALM, STAY ORGANIZED BUILD A BETTER CHEESE PLATTER / KEEP PETS CALM DURING THE HOLIDAYS / ADD SOME HOLIDAY REVELRY / SWEET STOCKING STUFFERS

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Keep

CALM &

STAY

ORGANIZED

Make this the best holiday season yet!

By staying organized, you have time to truly enjoy the busiest time of the year.

MARK YOUR CALENDAR

we hunt through our attics for lost decorations, we forget the same addresses for our yearly holiday cards. Instead of spending another year searching for the same long lost things, try writing down a few reminders and tips in your own holiday journal. Simply keep a notebook and pen handy for easy access and write anything that makes you stop and think, ”I should remember that/do that/keep that for next year”.

A holiday journal can also be used to record presents given in previous years so that those gifts can be avoided in the future. Get family members involved in your holiday journal and encourage them to write down their favorite part of this year’s holiday season. You will not only have a helpful tool for years START A JOURNAL to come but a keepsake of handwritten We are creatures of habit. Year after memories. year we make many of the same recipes, Do you feel like the winter months bring on a flurry of forgotten parties, rushed events and the same old stress? Keep a calendar handy, whether on pen and paper or on your phone, and take control of your free time! As invitations for holiday parties roll in, mark the parties you wish to attend in your calendar and kindly send your regrets onto those you can’t attend. Don’t stretch yourself too thin by trying to make it to three different parties in one night. Don’t forget about family time or even down time for yourself. If you need a reminder to slow down and enjoy the company of those you love, don’t be afraid to schedule a little extra time to unwind.

from the top Start Where You Are: A Journal for Self-Exploration; Let That Sh*t Go: A Journal for Leaving Your Bullsh*t Behind and Creating a Happy Life; The Mindfulness Journal: Daily Practices, Writing Prompts, and Reflections for Living in the Present Moment; Studio Oh! Medium Leatheresque Journal, My Thoughts Dove Gray; Wreck This Journal: Now in Color; Leather Journal Writing Notebook This publication contains affiliate links

GIFT IDEAS

All I Want For Christmas...

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Gourmet Hot Sauce with Ripe Chili Peppers, Organic Agave Nectar, White Truffle and Coriander, a Limited Flavor Experience in a Bottle, 6oz.$34.99 CLICK TO SHOP

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Cheese PLATTER the

Planning a holiday party can be very stressful and time consuming; making all those fancy appetizers and timing everything so the hot ones stay hot and the cold ones stay looking fresh. Why not do something different this year? A cheese platter is a wise choice, and you can get help from your local cheese monger on how much to buy and what kind of variety to get. Problem solved - Here are some tips to get you started! >>

cheese recommendations:

prima donna

In the early 20th century, a cheese lover from Holland, in an attempt to combine the best qualities of Parmigiano and Gruyere, created a Dutch cheese with Italian character.

This pasteurized cheese is aged one year, with a sweet, nutty taste with caramel aftertaste.

Incredible on sandwiches, in soups or sauces, or as a snack with grapes, honey or roasted pecans.

Pairs well with: Cabernet Sauvignon, Syrah, Zinfandel or Pinot Noir

bergenost

No matter how large a crowd you are planning for, you should only get 3-5 different cheeses. If your cheese board is your main appetizer you can plan on each guest eating 1 - 1.5 ounces of cheese each. Plan accordingly and tell your cheese monger so he can help with quantities.

Start with a large cutting board or a slate cheese board. Something big enough to keep everything together.

If you are going to be leaving your cheese board out during a long period of time, cut the larger pieces of cheese in half so you can easily replenish the board and keep it fresh.

To please everyone’s different tastes choose a hard cheese, soft cheese, an aged cheese and a blue cheese. A white cheddar is always popular and a simple Manchego, also a triple cream and a blue cheese.

Lay out your cheese from the mildest to the most potent, placing them in each corner of your tray. By placing the cheese on the edges of your board, you will make it easier to slice off chunks of cheese without disturbing the other items on the tray.

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Take the cheese out of the refrigerator one hour before your guests arrive so it will come to room temperature; this is when cheese is at its best.

Handcrafted by Yanceys’ Fancy in New York, Bergenost is a pasteurized, triplecream, Norwegian style butter cheese. The taste is creamy, butter and Muenster/Havarti like.

Enjoy it warm, spread on a toasted bagel with jam.

Pairs well with: Chardonnay, Riesling

idiazabal

Originally made from summer grasses and stored in the farmer’s huts by the fire, Idiazabal is made in the Basqie region of Spain and has a slightly burnt aroma. Unpasteurized and made from rich sheep milk, it is buttery and aromatic, with hints of bacon and caramel. It compliments grilled meats, is good in salads and with toasted bread.

Pairs well with: a full bodied red; Bordeaux, Cabernet Sauvignon, Sherry or hard cider

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THIS BOARD’S FOR YOU Serving trays come in all shapes and sizes and work perfectly for your handcrafted cheese board or dessert tray. They are versatile and easy to pick up and move around.

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Keep food out of reach.

Don’t leave leftovers sitting out as certain foods are toxic to cats and dogs.

keep pets calm during the holidays

D

ECORATE WITH PETS IN MIND. Set up your Christmas tree in a room that can be closed off -cats and dogs don’t understand that they shouldn’t climb the tree or gnaw on its branches. Keep ribbons, tinsel and garland away from pets. If your animal chews on them, it could choke or suffer an intestinal blockage. Don’t let them eat poinsettias, potpourri or holly, it can make them sick.

STICK TO A ROUTINE. During the holidays, you’re busy shopping, decorating and baking, but your cat or dog will stress out if you don’t adhere to its normal schedule. Feed and groom them at the same time everyday, and play with them on a regular basis.

SEGREGATE ANIMALS DURING PARTIES. Loud gatherings make some pets skittish, so consider designating a room for your cat or dog. Stick a “do not disturb” note on the door. Put your pet’s food, water and litterbox (if you have a cat) inside. Turn on a radio or TV to drown out noise.

HIRE A SITTER IF YOU’RE TRAVELING. Your pet will probably be happiest at home. Boarding at a kennel can be scary because it’s an unfamiliar place, so ask your vet’s office for sitter recommendations. If you must bring your pet on your car trip, secure it in a roomy carrier. Are you flying? Call the airline ahead of time and ask how it ensures pets’ safety.

MOST WANTED

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Furbo will alert you when it detects dog movements like your dog jumping on furniture or chewing on cords. In addition to knowing when your dog might be in danger, this can also help you to identify separation anxiety through patterns such as constant pacing or licking feet.

Know when a person comes into view: whether it’s an intruder, a dog walker or just your partner Furbo also detects when your dog is facing the camera, taking the most precious selfies. Click for details.

PET INSPIRED

GUEST NECESSITY For the pet lover, these embroidered pillow covers are the ultimate in showing love for your pets and guests. Click for details.

Furbo Dog Camera: Treat Tossing, Full HD Wifi Pet Camera and 2-Way Audio, Designed for Dogs, Compatible with Alexa; Calming Treats;Hemp Oil for Dogs Cats Pets, Organic Calming Dog Treats for Separation Anxiety Pain Itching Skin Relief; PREMIUM CARE Calming Treats for Dogs - Made in USA - Aids Stress, Anxiety, Storms, Barking, Separation and More - Organic Kelp + Valerian Root Soft Chews - 120 Count Dog This publication contains affiliate links

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Creating A Little

HOLIDAY REVELRY

The holidays are a great excuse for hosting a soiree and sharing the season’s cheer with friends and loved ones. Stepping from the crisp, cold air into a cozy celebration spiked with festive spirit and familiar smiles just evokes merriment. Whether you want to change up your annual fête, or are stepping into the role of host for the first time, all you need is a great guest list and a few tips to throw an amazing little bash!

AMBIENCE What kind of experience would you like your guests to have? The answer to this question will influence everything from your menu and music to your venue and décor. A formal dinner for colleagues will feel a little different than a lively gathering of friends. Introducing a theme, even if understated, can be helpful in determining the energy, and will keep the details cohesive. Take a little time to research and gather inspiration. It will help you personalize everything from your invites to your favors. Get creative here and think outside the box!

PLANNING

Look to nature when decorating your space; embellish branches and pinecones with glitter & paint; soft lighting like candles and lanterns create a cozy environment; fruit adds a natural pop of color.

Planning is the key to making sure you have everything in advance and are not constructing the scene as your guests arrive. Make lists for everything. Compile your playlist. Draw diagrams if you’d like.

If this seems daunting, you may want to enlist the services of a professional planner. The most important element of the planning process is the construction of a timeline with deadlines that leave nothing for day-of except the absolute necessities.

Sushi or any other element whose quality relies on freshness should be saved for that day. Anything else should be bought and prepped in the days prior. Time always runs short just before the party, and you won’t enjoy it nearly as much if you’re not able to get yourself ready the way you’d like. Ensure that you have a little time to pamper yourself on the schedule. Not only will these preparations keep you organized,

they will also increase your enthusiasm. And if you’re psyched, your guests will be, too!

FOOD & BAR Serve good food—like, foodie good. And make sure there’s more than enough.

Whether it’s homemade or bought, try to go a step beyond the usual offerings. Keep your signature dish that everyone raves about every year, but throw in a twist by serving old standbys in new ways. This can be as simple as turning a dip into a canapé by rolling it in pancetta. You want your guests to enjoy the food and keep coming back for more…especially if there’s a bar.

If you’re not going to hire a bartender, keep things simple by offering one or two novelty cocktails for the evening, along with a nonalcoholic beverage. Spiced cider is always a nice choice this time of year. To avoid concocting refills mid-party, premix reserves of the cocktails ahead of time to have on hand. If the bar feels too limited, a small wine selection can be offered, as well. And, don’t forget water! Placing it at each drink station and ensuring its replenishment is good practice.

SPACE & FLOW It’s common for people to congregate in one or two rooms. To increase flow and utilize all of your space, consider putting different food or cocktail stations in each room.

Placing them at the far end of the rooms will encourage your guests to move through and mingle more than they would if everything

were in one spot. Don’t be afraid to put things in out of the norm places—a great appetizer on a hall table can help draw your guests to the room at the other end. Also, take into account the items at each station and plan for seating and surface area accordingly. It is nearly impossible to sample from a cheese plate without somewhere to set either your glass or plate. Providing the necessary area will save your guests from awkward moments and allow them to enjoy everything without making them strategize.

ADORNMENT When decorating for the holidays, bringing the outside in is always nice. Instead of the typical floral arrangements, or perhaps in addition to them, look for outdoor inspired décor. Live plants make great centerpieces, and have the advantage of lasting through the New Year. You can find branches and pinecones in abundant supply, and embellish them easily with a little glitter or paint, if you’d like. Add pops of color with fruit— pomegranate, apples, citrus and cranberries are all options that can make a big impact with very little added expense. A little creativity here can yield amazing results!

Also, don’t forget to consider your lighting.

Overhead lights can be harsh, and should be avoided when possible. Candles provide a much more pleasing and complimentary glow. Tips to multiply your light without turning the party into a séance—place votives on mirrored trays or in lanterns, and set floating candles in clear vessels.

ENJOY! Of course, you want your guests to have a great time. One way to do that is to throw in an unexpected element. It can be a game, a requirement that guests change seats between each dinner course, or a series of riddles that lead to a prize. Whatever you choose, commit to it fully. The purpose is to keep everyone engaged and entertained throughout the evening in a way that sets your party apart from the others they’ll attend.

That said, there is no sense in putting all of this work into a party if you can’t enjoy it, too. If you won’t have a planner’s staff at your disposal, try to recruit a few close friends to assist with hosting duties. If each takes one small task off your hands, and agrees to meet and cater to a few guests, you’ll find you’re able to relax and enjoy the fruits of your labor!

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create some holiday revelry

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’TIS THE SEASON

SWEET STOCKING STUFFERS Sweets-loving friends and family will delight in receiving these thoughtful treats.

1. Christmas Pez Candy Dispenser Holiday 12 Pack 2. 10 Piece Exotic Game Jerky Sticks 3.Peppermint Candy Cane Spoons 4. Oreo White Fudge Covered Chocolate Sandwich Cookies Holiday Gift Tin 5. Godiva Chocolatier Classic Signature Chocolate Truffles Gift Box 6.

Tea Forte Tea Tasting Assortment Presentation Box Tea Sampler 7. Token of Appreciation Gift Tower 8. Old Fashioned Peppermint Stick Candy 80ct 9. TORTUGA Caribbean Original Rum Cake with Walnuts 10. Godiva Chocolatier Milk Chocolate Covered Pretzels Tin 11. Tea Forte Jardin Gift Set with Pink Cafe Cup 12. Popcornopolis Popcorn 12 Cone Snack Pack Click items for more details.