Holiday Notes
Plus your new holiday brunch go-to coffee cake.
Hi Bakers!
Ever notice how nostalgia hits in sudden, sporadic waves - especially during the holiday season? I’ll be moving the wet laundry to the dryer or cracking open the living room window, and I’m suddenly 9 years old sitting in the foyer before our neighborhood Christmas progressive dinner.
Usually unpredictable, but these highly specific feelings and memories of my youth wash over me - like the sense of anticipation waiting for my parents to finish the twinkle lights on the tree before we can hang the first ornament or the cozy comfort of the rare, real wood-burning fire in the living room hearth (it was California, we didn’t light a lot of fires).
I love the holidays, through and through. And it’s that Christmas magic that I’m constantly chasing and trying to recreate for my kids but also myself. That high that you can’t quite put your finger on, but the scents of fresh pine, gingerbread, frankincense and myrrh that make it almost touchable before slipping back into reality.
If you are craving a cozy, nourishing, nostalgic holiday season, then this is my biggest recommendation: Start in the kitchen.
Cozy Christmas Playbook:
Homemade coffee and cocktail syrups - It’s as simple as simple syrup! Simmer equal parts water and sugar then add your flavors - sprigs of rosemary, cinnamon sticks, fresh mint, cardamom pods, or vanilla bean.
Skip the coffee shop and put back the store-bought creamer. Don’t think you have the time? One batch takes 5 minutes and stores in the fridge for a month. Plus it makes the house smell fantastic!
Simmer pots and real-deal scents - Speaking of, scent your home with real food. Artificial fragrances give me a headache and who knows what phthalates lurk in room sprays. Instead, turn your kitchen into a Williams-Sonoma by simmering sliced citrus, whole spices, and herbs in a big pot on the stove.
Want the house to smell like fresh cookies? Bake some cookies! Two-for-one. And don’t underestimate a centerpiece of clove-decorated mandarin oranges this time of year.
Garlands and handmade decor - I’ve made a couple dehydrated orange-slice garlands over the last several years and they are so effective and fun. Hang in front of a window, and they are almost like suncatchers. They even last a few years!
Also consider: gingerbread and salt dough ornaments, strung cranberries, popcorn garland, mandarin topiaries, and rosemary wreaths.
All the lights - So we aren’t really making or cooking this one, but still worth mentioning. Forgo the overhead lights as much as possible. Instead opt for paraben-free candles, twinkle lights, and lamps. Whatever happened to lamps? I like to leave our indoor twinkle lights up well into February, because they just make me feel good. Plus the sleep benefits of warm lights in the evening.
Food for the soul - This is the time for nourishment. I’m not saying cut out all the Christmas cookies and holiday cocktails or anything, but for the days in between. More broths, sheet pans of roasted vegetables (I bake big trays of squash, carrots, beats, and Brussels sprouts with olive oil, salt, pepper to eat throughout the week), warm breakfast porridge, Greek yogurt with cinnamon sautéed apples, and homemade honey oat bread with lots of butter.
I’ve just started sipping miso soup in the morning and it’s such a warming, nourishing way to start the day. Soup in general is a must this season.
When store-bought is not okay - I’m sorry, but holiday desserts should be homemade. Bake off a gingerbread or maple snack cake for any occasion from brunch to dessert. A simple batch of cookies doesn’t have to be complicated and will always be superior to a grocery chain offering. Except ice cream. I’ll always buy ice cream. But finish it off with some hand-whipped cream and a sprinkle of crushed canes or leftover gingerbread cookies.
Why does this work? These experiences are all uniquely yours. From the few wonky dried oranges and inevitable burnt-edged cookies, this is the Christmas “magic” that can’t be bought or commercialized.
Using all of our senses - from creating with our hands, smelling the mulled wine, listening to rainfall overlapping choral music, candle-lit boardgames, and of course tasting the homemade food - these practices will lead to those lasting memories that will transport us back to family and loved ones many years later.
December To-Do List
What to Bake:
All the Cookies! - We are about to kick off year 5(!!!) of our Cookie Week series, but check the archive for all your cookie needs.
Citrus Almond Poppy Seed Loaf Cake for gifting - Giving this in a cute loaf pan dressed up with twine and fresh pine is an easy way to spread joy this season.
Chocolate Self-Saucing Cake - A warm, gooey cake with its own sauce is one of life’s simplest pleasures. Plus it’s ready within the hour.
Peppermint Chocolate Silk Pie - I made this before my family was in town last year, and Brett and I nearly ate the whole thing ourselves. It’s an easy no-bake option that I’ll be re-making for the whole crew this year.
What to Make:
Marshmallows - I bake A LOT of things, so they aren’t typically phased by all the cakes and cookies around here. But my kids were totally surprised that you can make marshmallows at home. I have a recipe for Peppermint Marshmallows in my book, Icing on the Cake, that are dipped in white chocolate.
Honey Oat Bread - I’m back on the sourdough train, but I often forget how easy and satisfying it is to make yeasted bread at home too.
Charcuterie but on a cake stand - Instantly elevate (literally) your meat and cheese spreads by using your favorite cake stand.
Appetizers - This is the time of year where I really get into appetizers and could make a whole meal out of them. I want baked brie and dips, hot dates, puff pasty sausage rolls, marinated feta, and bacon-wrapped everything. Anything besides a grocery-store crudité, thank you.
What to Do:
Winter Clear Out - do this BEFORE Christmas (like yesterday) and donate early so there is enough time to turn around your items for re-gifting.
Book Advent Calendar - I rounded up all my kids’ Christmas books from over the years and will be wrapping them (along with a few new ones) for our advent calendar this year. It (mostly) uses what we already have and makes the books feel new again.
Something from my cozy Christmas list (see above).
Try to savor this special time. I know it’s hard and stressful. And I must remind myself of this too. But try not to get caught up trying to make everything perfect. One batch of cookies or one craft is something to remember and pass on.
Cranberry Gingerbread Coffee Cake
This might not be the holiday showstopper you’d make for Christmas Eve dinner, but it’s the perfect brunch or snack cake. Bake it for a gift exchange, girls’ night, crafting party, or whatever get together you and your crew do this time of year. The cranberry sauce is bright, tangy, and comes together easily. Alternatively, fold 1 cup of cranberries into the batter instead.
Cranberry Sauce
The Ingredients:
2 cups whole cranberries (fresh or frozen)
¾ cup (150g) granulated sugar
⅓ cup (80ml) water
Zest of one orange
2 tsp vanilla bean paste
The Method:
Place the cranberries, sugar and water in a saucepan and bring to a simmer over medium heat. Continue to cook until the cranberries soften and start to burst.
Add the orange zest and reduce the heat. Add a splash more water, at a time, if they being to dry out. Continue to simmer until about half to ¾ of the cranberries have burst and the sauce begins to thicken. Remove from heat and stir in the vanilla.
Transfer the cranberry sauce to a shallow dish and refrigerate to cool and thicken.
Cinnamon Crumb Topping
The Ingredients:
¾ cup (95g) all-purpose flour
⅓ cup (66g) brown sugar
1 tsp ground cinnamon
¼ teaspoon salt
6 tbsp diced unsalted butter, softened
The Method:
Add the flour, brown sugar, cinnamon and salt in a mixing bowl. Stir to combine.
Cut in the soft butter with a pastry cutter, a pair of forks, or by stirring with a wooden spoon until the streusel begins to clump together.
Place in the refrigerator as you prepare the batter.
Gingerbread Cake
The Ingredients:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch cloves
½ cup (113g) unsalted butter, melted
¾ cup (150g) granulated sugar
1 tbsp grated fresh ginger (or 1 tsp ground ginger)
¼ cup (60ml) molasses
3 tbsp neutral oil
2 eggs
½ cup (120ml) sour cream
The Method:
Preheat the oven to 350°F. Line a 9X9-inch baking pan with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a large mixing bowl, whisk together the melted butter, sugar, and fresh ginger until combined. Add the molasses, oil and eggs and whisk until smooth. Add the sour cream and whisk until smooth.
Tip the dry ingredients into the batter and fold together with a stiff rubber spatula until smooth and combined.
Scrape the batter into the prepared pan and spread until smooth. Top the batter with the cooled cranberry sauce, scattering spoonfuls across the top and gently smoothing with a spatula.
Crumble the cinnamon topping all over the top of the cake. Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake on a wire rack. Before serving, dust the top with confectioners’ sugar and drizzle with vanilla glaze.
Vanilla Glaze
The Ingredients:
1 ½ cups (195g) powdered sugar
2 to 3 tbsp milk
1 tsp vanilla bean paste or extract
The Method:
Stir together all of the ingredients in a small bowl using a spoon or mini whisk. Add more milk until the glaze is pourable but still thick enough to coat the cake without running off the edges.
Drizzle the glaze over the top of the cake.
Serving and Storage:
Store the cake in an air-tight container at room temperature for up to 3 days.
There are so many fun activities this time of year. I’d love to do a high tea with the girls with mini pastries, cookies and teas.