This year, my intention for the Holiday Season is to simplify, simplify, simplify. Why? Because I want to have FUN this year! In years past, I’ve gotten so stressed that Christmas was simply something I wanted to ‘get through.’ This year, the demands are low. That is, I’M lowering my standards. The stress is still available to me should I choose to engage in it, but I’ve decided not to. I am enjoying something each and every day about the Holiday – intentionally. 

And one of the things I want to enjoy this year is more baking!! How on earth does this simplify my life? Well, it does in the sense that I WANT to bake this year, and I am willing to give something else up in order to do so – like send our Christmas cards. (Gasp!!) That is correct. I’m not doing them this year! How liberating! Instead of laboring for many hours over cards and getting a sore hand addressing envelopes, I choose instead to labor over a hot oven with my cute apron on, and my kids’ cute aprons on – and bake!

I can’t wait to get started. 

To lead the path in my kitchen this year are these WONDERFUL recipes from the lovely Heather Christo: (www.heatherchristo.com)

Candy Cane Meringues

Makes 1 dozen

Ingredients:

4 egg whites, at room temperature (I left mine out over night)

2 ½ cups powdered sugar

2/3 cup crushed candy canes

Directions:

Preheat the oven to 185 degrees. Prepare a sheet pan with a sheet of parchment paper.

In a glass or stainless steel bowl, whip these egg whites until frothy and light, about 2-3 minutes.

Gradually add the powdered sugar and continue to whip on medium-high speed, until they are very stiff and shiny and white, about 10 minutes.

Meanwhile, pile some candy canes (about 4 large, or a handful of peppermint candies) into your food processor and pulse until they are finely chopped. An alternative is it to put them in a Ziploc and bash them to the same state with a rolling pin. (I suppose it depends on your mood.)

With a spatula, fold the candy canes into the meringue.

Using a spoon, drop dollops of the meringue onto the prepared sheet pan. (They won’t really spread, so don’t worry about to much space between them.)

Bake for two hours until crispy on the outside.

Enjoy!

Cherry, Almond and Coconut Granola

Ingredients:

4 cups oats

2 tsp cinnamon

1 tsp salt

1 cup unsweetened flaked coconut

1 cup sour dried cherries

2 cup peeled and slivered almonds

1/2 cup packed brown sugar

1 stick butter

1/2 cup of honey

Directions:

Preheat the oven to 375. Lightly toast the almonds, about 5 minutes. Rough chop the nuts and put aside.

In a large mixing bowl, add the oats, cinnamon, salt, nuts and brown sugar. Toss gently with your hands until the ingredients are really well combined.

In a small pan or in the microwave, melt the butter and honey together. When it is syrupy, drizzle it over the oats, and spread it over a sheet pan.

Bake the granola in a 300 degree oven, stirring occasionally for about 35 minutes, or until golden brown and crispy. When you remove the granola from the oven, add the cherries and toss to combine. When the granola has cooled, store in an airtight container for up to 2 weeks.

White Chocolate Bark

Ingredients:

1 ½ lbs white chocolate, chopped

1 cup raw almonds, chopped

½ cup dried cranberries

½ cup dried apricots, chopped

Directions:

1. Prepare a sheet pan with a sheet of parchment paper.
2. Place the white chocolate in a glass bowl and microwave for 90 seconds.
3. Take the chocolate out and stir vigorously until it is smooth without any lumps.
4. Pour the white chocolate over the parchment paper and spread it to about ¼” in thickness.
5. Add the nuts and dried fruits to the white chocolate, and gently press them into the chocolate.
6. Let the bark set up until firm, this can take several hours to overnight depending on the climate.
7. When the bark is hard, break or chop it into pieces and serve. Enjoy!