Christmas Baking 2011: Recap and Gift Box Photos

Hello everyone! Christmas Baking is over for the time being and I am quite happy with the results; there is a lovely variety of old and new favourites and I am excited about putting my gift boxes together for our friends and family. I still have a dessert to bake for Christmas Eve which we usually enjoy at my brother’s house (it will likely be a bûche de noël because that is what my family has done for years, and I just saw Charles’ at Five Euro Food which made me very excited to make it again!).

Here is a little synopsis of my Christmas baking over the years (not that I only started in 2007, but that is when I started to blog!).

In 2007 we had our Renovation party so I didn’t specifically do the cookie gift boxes because we hosted about 50 friends and family at our renovation unveiling party and I catered the entire event (I had serving help which was great!).

I designed these invitations for our Renovation Unveiling Party in 2007

In 2008 I made 11 items but I didn’t take a photo of them 😦

In 2009 I made only 9 items but I bought lovely ceramic casserole dishes to package the cookies in as gifts.

In 2010 JT had a health setback and I just didn’t do much baking at all (he’s ALL GOOD now).

And here we are in 2011 and my list of cookies with links are:

• Mexican Spiced Macaroons
• Chocolate Crinkle Kisses
• Butterscotchy Almond Bars
• Anzac Biscuits
• Bargain Basement Barb’s Amazing Double Chocolate Chunk Cookies
• Chewy Peanut Butter Bars
• Ginger Snaps
• Sugar Free Peanut Butter Cookies (I am going to bake these for JTs brother-in-law and his dad who are hypoglycemic and diabetic; it’s not required until Christmas Day, so I have a bit more time to do the baking!)

I was able to find these really cute cookie boxes at the dollar store! I line them with parchment paper.

Holy Bat Man, that's a lot of cookies!

I package each cookie box in a zip-lock bag and freeze it until we see the people that I prepared it for!

Your cookie box is ready, when can you come over to pick them up?

I wanted to mention some of my blogging friends cookie recipes which I am certain are equally, if not better tasting then my own.

Katherine at Rufus’ Food and Spirits Guide has mastered the perfect Macaroon. And check out Ann’s Cooking Healthy for Me Coconut Macaroons that she baked from her well loved Better Home New Cook Book. And then of course, there is Barb’s Coconut Pyramids at Profiteroles and Ponytails which are just so darn adorable. And pop by Jessica’s site Kitchenbelleicious for a truly lovely Espresso Crinkle Cookie that just looks like it would melt in your mouth. And then there is fellow Torontonian Divya at Flavour Fiesta’s healthier Choc Coco Truffles with Cherries. There are so many great cookie recipes out there and so little time to try them all — that’s why I love reading all the wonderful blogs, I can try ALL of your cookies in a virtual sense and not gain an ounce! The beauty of technology.

How many cookies did you bake this year, and did you bake any special needs cookies?

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Gentle readers, start your ovens! May the Christmas baking frenzy begin! Christmas Baking 2011: Mexican Spiced Macaroons

The oven is on, baking supplies are stock piled and I’m ready for my marathon baking for Christmas. I make little packages for all our friends and neighbours; each of two if you’re a couple, or four if you’re a team! I generally bake 10-15 things. This year I’m going to try to downsize, but it’s impossible to decide what to cut! Plus, what about all the goodies I’ve bookmarked from my blogging buddies recipes? …this can’t end well! I have a sweet feeling in my belly… 🙂
I’m starting the bake-off with the Mexican Chocolate Macaroons. These are coconut balls, flavoured with chocolate, Moroccan Cinnamon (I’m talking’ the real deal!) and a pinch of cayenne. They are baked until slightly crispy on the outside and chewy in the centre. Everything you dreamed a macaroon would be! And I can use up the egg whites I stock piled from the Crème Brûlée!

Mexican Chocolate Macaroons

Mexican Spiced Macaroons

Makes at least 44, but it depends on how big you make them! I use a very small guage ice cream scooper, it’s about 1 1/4″ in diametre. They do get a smidgen larger as they are baked.
Don’t be afraid of the cayenne in these macaroons, it adds just a little heat and it pairs perfectly with the chocolate. These cookies are moist, rich and chewy, with just a hint of warmth.

Ingredients

• 14-ounce package sweetened coconut flakes
• ¾ cup sugar, divided
• ¼ cup all-purpose flour or almond flour if making gluten free
• ¼ teaspoon salt
• 1 teaspoon cinnamon, divided
• ¼ teaspoon cayenne
• 6 ounces semi-sweet chocolate chips
• 2 teaspoons vanilla extract
• 4 egg whites

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the coconut, ½ cup of the sugar, the flour, salt, ½ teaspoon of the cinnamon and the cayenne.
3. Place the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until the chocolate is melted and smooth. Set aside to cool.
4. In a small bowl, mix together the remaining ¼ cup of sugar and ½ teaspoon cinnamon. Set aside.
5. Add the vanilla and egg whites to the coconut mixture. Use your hands to mix together until all the coconut mixture is moistened. Add the melted chocolate and mix thoroughly.
6. Drop by the tablespoonful onto the prepared baking sheet. A small cookie or ice cream scoop works well if you want very round balls. Alternatively, you can shape them with your fingers. Sprinkle the cookies with the cinnamon-sugar blend.
7. Bake for 15 to 18 minutes, or until the edges start to toast and the cookies feel somewhat firm. Allow to cool for 10 minutes on the baking sheet, then transfer to wire cooling racks to cool completely. Store in an airtight container.

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