A little late, but links for cookie ideas for your own cookie box this year!
Last year’s box:
New Cookies to Try
Two days until December and it’s time to start thinking about how you’re going to assemble those cookie boxes this year. If you want to! Of course, it’s highly optional, but highly rewarding holiday gifting activity if you choose to do it!
Growing up in small town Indiana as part of a close knit and large extended family, cookie plates were a THING. You knew that Aunt Lee and Aunt Dianne and any number of any family members and friends were going to drop by the house the week before Christmas bearing cookie plates. Everyone had their favorite cookie on the plate and as one of six kids, you had to be quick if you wanted to get one.
Enter my own adulthood and last year I made my own cookie boxes for friends and neighbors down here in Florida. I’m not sure how other people do it, but I started early and it made for a really manageable Christmas cookie timeline that didn’t make me feel overwhelmed.
To do now: make your list of cookies/candies. I did 8 last year and will aim for the same this year. I’ll share recipes in the coming weeks, but I did – caramels, buckeyes, sugar cookies, molasses cookies, peanut butter blossoms, gingerbread, chocolate chunk shortbread, peppermint brownie cookies. I’m switching out a few but will keep most the same because part of the joy is the predictability.
To do each week from now until gifting time: make a couple doughs and stick it in the freezer. Did you know you can freeze cookie dough for up to 3 months? Last year I waited until the week before Christmas and made one dough each night and froze. It wasn’t awful but I think two a week is more manageable and doesn’t take away the joy. I’ll do one on a quiet night during the week and one on the weekend. Wait until the week of to make any candies (caramels, fudge, peppermint bark, candied oranges, etc) as those won’t freeze well. I have my sugar cookie dough in the freezer already and molasses cookies are slated for tonight.
To do at any time leading up to Christmas: find your cookie boxes. This actually gave me some trouble last year, so this year I’ll be scouting ahead. Hobby Lobby and Michaels seem to be the best resources for these little cardboard boxes for small or medium batches. Source your sprinkles and any cute decorations you want to use! Buy early as they sell out quickly. And get the giant cookie sheets. It’s 100% worth not having to do multiple batches and just getting the cookies all in the oven in one go. For your pretty instagram picture, you’re going to want to find a nice wooden box to arrange them all. I found a couple in the dollar spot at Target this year, and last year mine was from Michael’s. Check the jewelry section. They have a little wooden box with compartments that are perfect for cookies.
The night before baking day: put your doughs into the fridge to defrost overnight.
The week of: make your candies, your frostings. Pick up any extra supplies you might need.
The day before: bake your roll out sugar cookies. Stick them in the fridge after baking so that you can decorate them on baking day. You could even get these completely done and also ice them as they’re the most time consuming.
On baking day: set aside much of your day for baking and clean up. You’ve done the hard work! Now you just have to get it all baked and decorated. If you’re not dropping off your cookies on the same day – don’t make the boxes yet. Especially if you’re making a cookie with a peppermint or peanut butter profile. The taste will definitely seep into the other cookies.
Try to gift your cookies asap! The fresher the better!!
I’m going to do another post this week with some suggestions of cookies that are yummy! If it’s your first year, maybe just try a couple cookies and gift them to friends and family. Happy baking season friends!!
Any questions?? Drop them in comments! I
We’ve been home waiting out hurricane Nicole the last few days. You might, if you’re not in Florida, or maybe even if you are! imagine that involves lots of stress and what if’s and property preparations. It does a bit, but it’s been a lovely few days together. Days like this are such a gift. They make me appreciate our home so much. The weather has been mild and the hurricane passed in the night just north of us leaving us sleeping in our beds right through the whole thing.
But it’s been rainy and cozy and windy here and we’ve been occupying ourselves with drying oranges (instructions coming soon), playing with play dough, watching the rain, lots of movies, drawing and most importantly, hot chocolate. Hot chocolate on the stove in our special pot with popcorn was just the ticket yesterday. Shared this on Instagram yesterday, but putting it here too for easier future reference. The only thing that would have made it better is if I had made marshmallows to go with. Next time, next time.
Best homemade hot chocolate:
2 T sugar
2 T Dutch process cocoa powder
2 1/2 c milk
I/2 c half and half
I/4 c chocolate chips
I/2 t vanilla
Combine ingredients and cook over medium heat stirring with a whisk until smooth and hot
Makes four cups but I often halve everything for a small batch!
For a small batch:
1 T sugar
1 T Dutch process cocoa powder
1 1/4 c milk
I/4 c half and half
I/8 c chocolate chips
I/4 t vanilla
But between you and me – eyeballing it always works for me too!
Sunday – Lasagna with Caesar Salad. I use this recipe from my Betty Crocker cookbook. I’m sure there are much more complicated ones out there, but when I’m looking for a classic recipe I always look to Betty. She’s never steered me wrong. She keeps it simple enough that it’s manageable and she offers lots of tips and tricks. She’s very much for normal people like me.
Monday – Leftover Lasagna. Work smarter, not harder, friends.
Tuesday – White Chicken Chili. I’ve never tried this recipe before, but I love that it can be made in a crock pot. I love coming home to a meal already made. Feels like someone else has made dinner for us. I feel like white chicken chili is all about the toppings. Pulling out the corn chips, avocado, cilantro and sour cream to top it off here.
Wednesday – Butternut Squash Ravioli with Brown Butter Sage Sauce. I bought the ravioli from the store because I’m a working mother, not a wizard. My husband is notttt a fan of butternut squash nor ravioli. He’s traveling this week though, so I won’t feel guilty making this for just the boys and I.
Thursday – Leftovers. Most likely the chili from Tuesday!
Friday – Pizza party!!
Saturday – Flank Steak with Chimichurri Sauce, Crispy Smashed Potatoes and Wilted Greens. Yum. The
Cocktail – Hot Buttered Rum. Had it on my November list last year and never did get around to it! So I’m going to get to it this week!
Bake – Cinnamon Rolls. These are the best I’ve ever made. There’s another recipe that I want to try from Sarah Kieffer, but I’m so scared to deviate!! I KNOW these are always good, so why try another? But what if Kieffer’s are better. Ack! The indecision – I’ll let you know on Instagram what I decide!
Treat – Chex Mix. My mom always always had a tin full this time of year, so I’ve always kept with tradition and had it around the house for my family too. Don’t you love tradition?
Happy eating this week, friends! Please share if you make anything amazing this week!
A soup that I crave year round, but crave in these quiet, cozy weeks between holidays most of all. It’s healthy, hearty, and bright. Basically it’s fall sunshine in a bowl.
Red lentil soup
Olive oil
1 white onion, diced
2 carrots, diced
5 cloves minced garlic
8 cups veggie or chicken stock
2 cups red lentils
1 cup corn
2 teaspoons cumin
1 teaspoon curry powder
zest and juice of 1 lemon
salt and freshly-cracked black pepper, to taste.
Heat oil in a Dutch oven or other soup pot over medium-high heat. Add onion and carrots and sauté until the onions are soft and translucent. Add garlic and sauté for 1 more minute or so, stirring occasionally.
Stir in the stock, lentils, corn, cumin, curry powder. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
At this point, you can either blend the soup or not. I always do using an immersion blender, but you could use a regular blender too. Or just eat it as is! All equally yum.
Next, stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of salt (I prefer Kosher) and black pepper.
Serve with a squeeze of lemon, grind of pepper, sprinkling of shaved warm, and a couple slices of fresh sourdough.
The Metroka Family 