It’s been a busy month, baking in my kitchen, over the past 4 weeks! After hosting Thanksgiving, I went right into overdrive, setting up for a test run for a cookie baking class, followed by a hosting a Hanukkah celebration, and wound up for another run of holiday cookie baking. Gearing up for all of these events provided me with the wonderful opportunity for new learning and to add new ‘standards’ to my holiday baking repertoire. For those of you who follow me on Instagram @deedeeskitchen1, you may have seen some of my production
I have been asked if I will take orders or if my cookies are for sale. The interest from my readers, left me thinking. I have been hesitant to take this on, thinking I would have to rent a commercial kitchen for baking production. However, I recently learned that my baking endeavor may qualify as a cottage food operation, which means I can bake in my home kitchen and sell the goods in limited quantities. I am in the process of reading the Washington State’s licensing details, and will consider proceeding in this direction, in 2019.
Cheers to a wonderful New Year and thank you to all that followed my blog and tried an occasional recipe! (Feel free to leave me feedback…I always want to hear from you).
Best, Debbie 🙂
I am including a few recipes as well as links to some of my favorites. Some of the recipes are my own, and some I have modified from previously published recipes (especially The Rainbow Cookies)
Italian Rainbow Cookies Smitten Kitchen
Italian Rainbow Cookies Carol Walter
Molly’s Shortbread with Candies Ginger and Rosemary Molly Wizenberg
Chocolate Orange Fudge
A derivative from the EagleBrand Sweetened Condensed Milk Fudge Recipe
- 2 1⁄2 cups semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 Tablespoons vegetable or canola oil
- 1⁄2 cup chopped pecans(optional)
- 2 teaspoons orange zest
- Line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
- Set aside.
- in the top of a double boiler, melt chocolate first and then add condensed milk.
- Stir vigorously until smooth; the mixture will be quite viscous
- Remove from heat and stir in pecans and grated orange peel.
- Spread with an offset spatula, in prepared dish and chill until firm.
- Carefully remove fudge from pan using the edges of the foil.
- Cut into squares.
Mexican Wedding Cakes
A recipe my sister typed up for me that she acquired while living in Richland, Washington.
- 1 cup butter, room temperature
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- An additional 3/4 cup powdered sugar to roll cookies in, after baking
- Add butter, powdered sugar and vanilla to a large mixing bowl.
- Mix at medium-high speed until completely mixed, light a fluffy.
- In a separate bowl, mix flour and salt.
- Add the flour mixture to the butter mixture, about 1/2 cup at a time until well incorporated.
- Fold in the chopped nuts.
- Take a small amount of dough and roll it into a one-inch ball.
- Continue and place the balls on a lightly greased cookie sheet, about 2 inches apart.
- Bake in a 400-degree oven for about 10-12 minutes.
- Put powdered sugar in a round bowl.
- Roll the warm cookies in the powdered sugar