Baking It 'Til I Make It: Ginger Cookies

I had every intention of publishing this post before Christmas, but Santa had this kitchen elf working overtime up until the big night.

Hoping you had a wonderful Christmas!!

My family did! It was made all the merrier when surrounded by friends and tasty treats.

Here are some edible, homemade gifts I made for friends and family this Christmas...

Ginger Cookies

You'll remember these from a few weeks ago. The smell of ginger and cinnamon always remind me of Christmastime. Click here for the recipe.

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Cranberry, Almond & Cinnamon Granola

adapted from The Barefoot Contessa

yields 10 cups

Ingredients

4 cups old-fashioned rolled oats

2 cups sweetened, shredded coconut

2 cups sliced almonds

1½ cups dried cranberries

½ cup vegetable oil

⅓ cup honey

2 tsp cinnamon

Directions

Preheat the oven to 350°F.
In a large bowl toss the oats, coconut, and almonds together. Drizzle the vegetable oil and honey over the oat mixture, stirring together, until fully coated.

Pour out onto a sheet pan, baking for 25-30 minutes. Every so often stir the mixture to ensure everything is baking evenly.

Remove from the oven when the granola is a nice golden brown color. Stir in the cranberries.

Allow to cool, stirring occasionally, breaking up any large chunks.

Store the granola in an airtight container. Save it for later, serve it immediately, with yogurt, milk, or fruit. The sky's the limit!

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Lemon Curd

from Willow Waldeck

Ingredients

½ cup fresh squeezed lemon juice, about 2 large lemons

¾ cup sugar

3 large eggs

2 oz. unsalted butter, cubed

Directions

In a double boiler over medium heat, combine the lemon juice, sugar, and eggs. Whisk together. Once combined add in the butter and stir constantly until the lemon curd thickens. This will probably take 10 minutes. Be patient - it's well worth it.

Once the curd is thick enough to stick to a spoon, see above, remove from heat and stir the curd until it cools. To speed up this process you can put the pan in an ice bath (large bowl filled with ice water) and stir.

Here's the finished product, ready for serving or canning.

The consistency and color you're aiming for.

The curd will last up to once week. Serve it on toast, pancakes, waffles, in tarts, with pastries, etc...

Enjoy!

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This is a family tradition and holiday staple. It's not Christmas without Nona's Pumpkin Bread.

Nona's Pumpkin Bread

from Nona Anne

yields 2 large or 5 small loafs or 24+ muffins

Ingredients

3 cups sugar

1 cup oil

4 eggs

2 cups pumpkin

⅔ cup warm water

3⅓ cups flour

1½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 cup nuts, optional

Directions
Preheat oven to 350°F and center racks.

Using a standing mixer, combine all the wet ingredients. In a medium bowl gently whisk together all the dry ingredients. Slowly add the dry ingredients into the wet. Scraping down the sides of the bowl, making sure everything is fully incorporated.

Have loaf pans greased and prepared. Fill each loaf a little more than half way.

For the large loaf pans bake for 1+ hour, for the smaller pans check at 40 minutes. They are done when set and golden and a toothpick comes out almost entirely clean.