Winter Holidays = Cookies

It’s that time of year! Winter is well and truly here; winter solstice and Christmas are just around the corner. Our outdoor projects have been traded for some much-needed indoor renovations. So we’re shifting things here and there, patching walls and ceilings and generally making a huge mess. That’s right, a week ’till Christmas and we’re tearing the house apart. Not to worry though, this is just a classic example of “it gets worse before it gets better”, and we are beyond ready to be rid of these old pepto bismol pink walls!

But, as we all know, the holidays are not about whether or not your walls are pink, or if your house is spotless in time for guests, the holidays are about being together with those we love. So while we are chipping away at the piles of stuff (in hopes of fitting a tree in here somewhere) we’re also making time to bake cookies (and eat them with friends), play in the snow, craft ornaments, read, and just spend time together.

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DSCN8453The tree is by Ezra and the I is by Ishmael, of course!

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DSCN8410On the topic of cookies, if you’re looking for a gluten/grain/nut/ egg/dairy free (AIP Compliant, Autoimmune Protocol) cookies you have to try these Jam-filled Thumbprint Cookies from Delicious Obsessions. I tried a couple other AIP cookie recipes with such dismal results I almost gave up on the idea of cookies. These are a mixture of coconut butter, shredded coconut and coconut flour which give the cookies a great crumbly cookie texture. You can make your own coconut butter by running shredded coconut through the food processor until it resembles a nut butter. It will be runny and a tad grainy immediately after processing but it will set up, like store brought coconut butter, with a little time. These cookies work best with warm stir-able coconut butter so freshly made coconut butter is perfect.

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DSCN8445For everyone else, we made these to use with the cookie cutters. Everyone says they’re good and it’s a great recipe for kids because the dough is easy to handle and doesn’t fall apart easily. We also made these thumbprint cookies this year. They have no nuts so my kids prefer them to the traditional nut rolled thumbprint cookies. I find we make a handful of the same kinds of cookies every year plus one or two new kinds for fun. Cookies are essential for the holidays – and we’re fresh out!

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Homemade Doughnuts!

           I think we found ourselves a new fall tradition – making homemade doughnuts!             While I’m not the biggest doughnut fan in the family I won’t turn one down either. They make an extra special and festive breakfast, snack, or if they last that long, dessert. Especially with a cup of tea, coffee or milk. If you’ve never had one before HOT doughnuts really are that much more delicious!

DSCN3737I started the season by making apple spice doughnuts, perfect for fall. The recipe came with a deep fryer that was gifted to me. It’s a great cake doughnut recipe but it does call for an hour of chilling time. While an hour allows plenty of time to clean up, set up the fryer, paper and sugar for topping, and don’t forget, setting up the coffee maker! We’re a bit impatient. Once we’ve got the dough/batter made the little ones start asking “are the doughnuts are ready yet?!” So I found a quick and easy recipe that’s ready to go right away. The dough is a bit soft so I do let it chill for about 15 minutes and do a quick cleaning/ setting up. Bonus! This recipe is even crisper on the outside and, while it’s still a cake doughnut, it’s not quite so dense and filling. Also, this recipe uses butter whereas a lot of doughnut recipes call for shortening.

DSCN4124Just for the fun of it, the boys pick out various cookie cutter shapes to make the doughnuts. Once we get down to the small scraps I switch to doughnut holes.

DSCN3726So far, we’ve tried stars, trees, snowflakes (my favorite because they have more crispy points) and small leaves.

 If you don’t have a deep fryer you could fry them up on the stove top in a heavy pan, like a cast iron skillet or dutch oven. Just remember to use caution, it’s extremely hot and prone to splattering.

Now for the recipe! I found it on allrecipies.com. For your convenience I’ll reproduce it here. I also found this recipe for yeast raised doughnuts but I haven’t tried those yet. It’s easy enough the kids pretty much mix it up themselves. I referee the turn taking and make sure they use the right measuring spoon, and of course I do the frying!

Plain Cake Doughnuts

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 dash ground nutmeg
  • 2 tablespoons melted butter
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 quart oil for frying

Directions

  1. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg (add more cinnamon and nutmeg if you want spiced donuts, otherwise you don’t really taste the spice). Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly. Chill slightly to make working with the dough easier. Turn out onto a floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes or cookie cutters.
  2.  Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Carefully drop doughnuts into hot oil, a few at a time (like 3). Do not overcrowd pan. Fry, turning once, until golden. Drain on paper towels. Sprinkle with sugar or spiced sugar.

DSCN4119Enjoy!

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