That does look fun! If you’re not wedded to having a savory treat, I’d be tempted to try a version of a danish. Soften cream cheese and mix with some sugar and egg, spread that around instead of grated cheese, then top with good berry jam in lieu of pesto. So you still get a dairy and a sauce.
You could probably top with some jam, too, like little red ornaments.
I might try this next week!
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ooo cinnamon sugar for a churro kinda thing.
Or we grew up spreading crepes with brown sugar and butter.
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Anyone got any mulled wine recipes to share?
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Pretty sure the ATL forecast is about as balmy as North Alabama’s, so hot alcoholic beverages might require cranking the a/c first.
That said, Trader Joe’s had this low effort option on Tuesday:
Never had it before, might get me kicked out of the German side of the family?
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Man! Lazy! 
What would you normally do?
maybe it’ll be colder next week?
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I’m starting on holiday baking, and I have successfully made macaron shells today!
With the way things have been going, I thought they’d probably fail, but so far so good - they’ve got feet!
ETA: I’d never make it on GBBO, I can’t make identical sizes to save my life.
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Hot. Port.
Discovered it at a Christmas watching party for I Claudius. They claimed it was kind of Roman.
But in general I’m not too fussy, I have cinnamon bark, star anise, cloves anyway. Bunch of lemon and some sugar and Bob’s your uncle. I haven’t made any or any mulled cider this year as I haven’t had anyone round.
I also love inviting people round for egg Nog.
The recipe I use is something like this. Only I use cream for the custard rather than milk. It’s a full meal in a glass.
Maybe next year.
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From my mother’s 1963 cookbook:
1 Liter red wine
1/8 Liter Water
60 g sugar
1/4 of a cinnamon stick
3 cloves
Peel of half a lemon
Bring sugar and spices to a simmer in the water, then let steep for 30 minutes. Strain and add to the wine. Carefully warm to just below a simmer. Add lemon or orange juice to taste.
Variations:
French Glühwein: use Bordeaux and cinnamon, ground nutmeg and bay leaf as spices.
“Seehund” (Seal): use white instead of red wine, adding some lemon juice, depending on how sour the wine is. Spices as in the base recipe.
Negus: prepare using port wine (1/2 wine, 1/2 water) and spice with ground nutmeg and lemon zest.
Honey Glühwein: warm red wine with 150 g honey, some cinnamon sticks and 2 lemon slices to just below a simmer.
Love the minimalist instructions in old cookbooks, also that they add an ingredient or two in the directions!
I’ve not made Glühwein myself, but I recall my mother using oranges, some cinnamon sticks and cloves in a big tea strainer, and honey.
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Strikes me you could substitute some kind of juice here?
thanks all! I also got a bunch of stuff for making some cookies and the like this coming week!
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Wouldn’t that make it some kind of hot-Sangria abomination? /s
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Have you tried the technique us pros use-making a template, sliding it under the parchment sheet you’re baking on and piping to match? Very few people can pipe identical pieces just by eye.I know I can’t and I’ve been doing it for decades.
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Yep! That’s why they’re nearly the same size! 
We have been collecting words to describe my lack of finesse in baking, cooking, and plating. Rustic and casual are the nicer ones.
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I have gone the other way. And now enjoy Instagram stacking food on paper plates and such. Or deliberately sticking a lunch lady scoop up in there.
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Homespun!
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Marinated a pair of game hens in kefir, with garlic, ginger, soy sauce, turmeric and lemon juice, then roasted them on a sheet pan over some cauliflower tossed with caramelized onions. Served them with cumin flavored bulgar. The cauliflower was a bit crunchy because I’d spatchcocked the birds and they only took about 30 minutes to cook.
I’ve been making marshmallows as part of a holiday treat exchange and I think the size of the corn syrup bottle has shrunk-I ran out with one batch still to go. But the malted chocolate and the maple-bacon are finished. Tomorrow I will get to the pink grapefruit.
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Flaming alcohol melting sugar into caramel lava - what could go wrong?
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Fire bad!
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