
A timely, thoughtful, entertaining conversation about the holidays. Helena and Anne-Marie discuss traditions, swap recipes, and reflect on childhood vs. adulthood around the holidays.
Double Chocolate Mint Chip Cookies
1 10oz package mint chocolate chips
1 1/4 c AP flour
3/4 t baking soda
1/2 t salt
1/2 c butter softened
1/2 c brown sugar
1/4 white sugar
1/2 t vanilla
1 egg
1/2 c chopped nuts (optional)
Melt over hot water (or microwave in short bursts) 3/4 c chocolate chips; stir until smooth. Remove from heat and cool to room temp. In a small bowl combine flour, baking soda, and salt; set aside. In a large bowl combine butter, brown sugar, white sugar, and vanilla; beat until creamy. Add melted chocolate chips and egg; beat well. Gradually blend in flour mixture. Stir in remaining chocolate chips and nuts (if using). Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes @ 375F; let cool slightly before removing from cookie sheet.
*For best results, refrigerate batter ~1 hour before baking.
Pizzelles (according to Anne-Marie's grandmother)
7 c AP flour
4 sticks Fleischmann's margarine
2 oz Anissette
1 T vanilla
3 1/2 c sugar
1 dozen jumbo eggs
1 oz whiskey
Beat eggs (use electric mixer); add sugar and liquid, continuing to beat. Add flour a little at a time. You will need to experiment to know how much to pour into pizzelle iron.
*For best results, use Fleischmann's margarine and jumbo eggs. A pizzelle iron is required for this recipe. Yield: 12 dozen cookies.
Thanksgiving Dinner in a Slow Cooker: IG @lorafied
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Advent Blocks: IG @goodkind.co