|Bust out the baker's twine, it's the holiday season, bitches - Photo by Wasabi Prime|
I spent a recent weekend in Super Baking Mode. I made three different kinds of treats, some sweet and some savory, just to change things up since everyone's in sugarplum fairy mode with the holiday treats. I always try and make something for the holidays, whether it's some crazy-crafty thing or something edible. At this point, all our friends and family have all the stuff/crap/junk they need, so I stick mostly to edibles. And for the most part, I go with tested recipes or ones where I feel comfortable won't be a total hot mess. I learned my lesson years ago trying to make homemade marshmallows for the first time -- just don't do it. Unless you've done it before, you have a recipe that you know is a can't-fail home-run hit, don't play Dr. Frankenstein with edible gifts because we all know how that monster turned out.
|Log cookies are a baker's best friend for the holidays - Photo by Wasabi Prime|
|Homemade cheese crisps - fast, easy and so tasty! - Photos by Wasabi Prime|
|Cranberry Goat Cheese Crisps - sweet and savory, a perfect couple - Photos by Wasabi Prime|
|Gingerbread - can't go wrong with a classic - Photo by Wasabi Prime|
|Gingerbread inspired by Alsatian storks. And no, we're not expecting a baby, they just like storks - Photos by Wasabi Prime|
|Don't forget to make the cookies look pretty! - Photos by Wasabi Prime|
The bottom line is: you don't have to get complicated with your holiday handmade goodies. And sometimes just switching things up by making a savory instead of a sweet, can make your gift a memorable one. I definitely recommend this cheese crisp recipe -- I changed it up a little on my end; I added some turmeric to give it a bright, yellow hue, and instead of Parmesan, I used Pecorino Romano, because that's just what I had, and it still turned out great.
Cheese Crisps (one batch makes about 2 dozen crackers)
(Adapted from Darigold Fresh magazine)
1 cup flour
1/2 cup (1 stick) butter, cubed/chilled
1/2 cup grated Parmesan cheese or other hard cheese like Pecorino Romano
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
Combine all ingredients in a food processor and process until mixture is crumbly and starts to clump together, like a pie dough crust. Lightly dust hands with flour and remove dough from processor. Pack mixture into a ball and place onto a large sheet of wax paper to start shaping into a log about 10 inches long. Can be circular or square-shaped. Wrap securely, twisting ends of paper to seal, double-wrap with plastic wrap to ensure it stays moist. Refrigerate 4-12 hours or overnight.
To bake - preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or use silicone sheets. Using a thin-bladed knife, slice log into 1/2 inch rounds and arrange 1 inch apart on baking sheets. Bake 12-15 minutes or until edges are set. Remove to wire racks to cool.