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      Kourabiedes Greek Christmas Cookies

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      Kourabiedes are Greek almond cookies that are buttery beyond words! This shortbread is kissed with orange blossom water and covered in a flurry of powdered sugar.
      Now is the time when I’m making my cookie list, and checking it twice! I have a whole roster of recipes that I’m ready to dive into, and these are right near the top! Kourabiedes are made from shortdough, usually studded with almonds and flavored with orange blossom water or rose water. I love their wintry air, and I can just imagine how beautiful they’ll look tied up in a cellophane bag for gifting.

      If you reside in the US as I do, you can find orange blossom water in the international section at the grocery store with the Middle Eastern foods, and at most international markets. It’s such a beautiful ingredient in this recipe. 

      The water is misted on the baked cookies with a kitchen-dedicated spray bottle, and then covered in powdered sugar. At first the scent is floral, but after a couple of hours the fragrance develops into a citrusy note. If you find yourself without a spray bottle – no worries! Just lightly brush the orange blossom water on the cookies using a pastry brush.

      After the cookies are misted, they get a generous flurry of powdered sugar on top. Too much sugar is just enough here, so don’t be shy!

      These are so deliciously dense, crumbly, buttery, nutty – pretty much everything you could ever want from a shortbread cookie! 

      Greek Christmas Cookies (Kourabiedes)
      [Click for Printable Version]
      Yields about 5 dozen cookies 

      2 cups (1 lb. or 4 US sticks) unsalted butter, at room temperature 
      1 cup (115 g) confectioners’ sugar 
      1 egg yolk 
      1 tablespoon orange liqueur 
      2 teaspoons vanilla extract 
      1 cup (3 oz.) sliced almonds, toasted 
      4 1/2 – 5 cups (540-600g) all-purpose flour 
      1 teaspoon baking powder 
      Orange blossom water 
      8 cups (one 2 lb. bag) confectioners’ sugar 

      Preheat oven to 350F. Line at least two baking sheets with parchment and set aside.
        
      Combine butter and 1 cup confectioner’s sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until very light and fluffy. With the mixer still running, add egg yolk, liqueur, and vanilla; beat until well incorporated. Add the almonds and mix again. 

      Sift together flour and baking powder in a separate large bowl. Gradually add the flour mixture to the butter mixture until a thick, un-sticky dough forms (you may not have to use all of the flour). Scrape down sides of bowl so that ingredients are well combined. 

      Scoop the dough using a cookie scoop (4 teaspoon capacity) or by the slightly heaping tablespoon. Place 2 inches apart on the lined baking sheets. Bake the cookies for 20-25 minutes until light golden on the edges. Cool slightly on the baking sheets. 

      Load a small kitchen-dedicated spray bottle with orange blossom water and spray the cookies with 2 spritzes of orange blossom water while they are still warm. If you don’t have a spray bottle, pour 1/4 cup of orange blossom water in a bowl; dip a pastry brush into the water and brush lightly over cookies. 

      Spread 3-4 cups of confectioner’s sugar evenly in the bottom of a deep baking pan or casserole dish. Carefully place each cookie in sugar lined pan, and use a sieve to evenly cover cookies with remaining powdered sugar. Let cool completely in the pan, and transfer to a serving dish. 

      Cookies will stay fresh in an airtight container at room temperature for up to one week.

      link Kourabiedes Greek Christmas Cookies By Heather Baird Published: Wednesday, December 02, 2020Wednesday, December 02, 2020Greek Christmas Cookies Kourabiedes Recipe LEGGI TUTTO

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      Camembert-Stuffed Sausage Balls

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      Entertaining

      We’re taking this beloved, retro recipe up a notch with Italian sausage, gooey Camembert cheese and fresh herbs. Meet your new favorite appetizer, or a mighty fine addition to family movie night!

      This post is written in partnership with Cheeses of Europe. 
      Let’s bring a little retro back this season, shall we? Maybe you’ve heard of them or maybe they’re new to you – regardless, we’re willing to bet these cheesy sausage balls will be a hit at your next family gathering!
      Often made with sausage, boxed biscuit mix, and Parmesan, we’re celebrating a new version today that elevates this appetizer with French cheese, panko breadcrumbs and fresh herbs.

      What is Camembert?
      Camembert is a soft, creamy cow’s milk cheese that originated in Normandy in Northern France. Inside its white edible rind you’ll find a smooth, soft cheese that becomes stronger and gooier with age.

      How Do You Make Sausage Balls?
      Skip the biscuit mix and take the tried-and-true meatball route: use Panko breadcrumbs soaked in milk and egg to lighten the texture of the sausage and help the balls hold together.
      Once you’ve mixed the sausage with the breadcrumbs, the next step is to form them into balls and slip in a piece of cheese. Then it’s under the broiler they go, taking a mere 10 to 12 minutes to brown and cook through.

      What Kind of Sausage Should I Use?
      Buy loose sausage if you can find it, but perhaps the easiest is to look for large Italian sausage links that are on the mild side—too spicy and the flavor of the Camembert treasure inside gets lost.
      Can I Make These in Advance?
      Once you form your sausage balls and roll them in the herb coating, you can refrigerate them for up to 24 hours before cooking.

      How Should I Serve Sausage Balls?
      These little appetizers would be great for watching the game or serving along with a few finger foods on a special occasion. But hey, they’re easy enough to throw together on movie night or any day of the week.

      Camembert-Stuffed Sausage Balls Recipe

      Ingredients
      For the Herb Coating:
      3/4 cup Panko breadcrumbs
      3 tablespoons finely chopped parsley, plus more for garnish
      For the Sausage Balls:
      Vegetable oil spray, or about 3 tablespoons olive oil, for pan
      1 large egg
      1/4 cup milk
      3/4 cup Panko bread crumbs
      1/8 teaspoon salt
      1/8 teaspoon pepper
      1 pound loose Italian sausage meat, or from links with casings removed
      3 ounces Camembert, cut into 1/2-inch pieces

      Toothpicks, to serve

      Method

      1 Preheat the oven. Set a rack about 6 inches from the broiler element and preheat the oven to broil.
      Line a rimmed baking sheet with aluminum foil or parchment paper and spray or brush with vegetable oil.
      2 Mix together the herb coating. Pulse the Panko crumbs for the coating in a food processor until they’re broken down into very fine crumbs; alternatively, place the Panko in a zip-top bag and roll over them with a rolling pin.
      In a shallow bowl, mix the parsley and breadcrumbs.

      3 Make the meatball mixture: In a large bowl, whisk together the egg, milk, Panko breadcrumbs, salt, and pepper together.
      Let stand for 5 minutes, or until the breadcrumbs are soaked with the liquid. Mash with a fork.
      Add the sausage meat and combine until well mixed.

      4 Form the meatballs: Portion the meatballs into 16 pieces that are each about 1 1/2-inches in diameter.
      Hold a meatball in one hand and press a piece of cheese into the center. Wrap the meat around the cheese and seal.

      5 Roll in coating: Roll the balls in the herb coating mixture, and set on the baking sheet. Spray lightly with vegetable oil spray, or dab lightly with a brush dipped in oil. (The balls can be assembled and refrigerated at this point for up to 24 hours.)

      5 Broil the meatballs: Broil for 10 to 12 minutes, or until browned and the meat is cooked all the way through.
      6 To serve: Transfer the meatballs to a serving platter and insert a toothpick into each. Sprinkle with more chopped parsley. Serve warm.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Peppermint Marshmallows

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      Looking for a beautiful holiday treat to add to your repertoire this year? These peppermint marshmallows are just the thing! Fun to make, great to gift, and delicious to eat on their own or in your favorite cup of cocoa.

      This post is written in partnership with If You Care.
      There’s something joyful and magical about making your own marshmallows! Not only is the process fun to do, but you can customize the flavor to your liking.
      These festive peppermint marshmallows are great for topping hot cocoa or just nibbling when you want a treat. Expect loud proclamations of “You made these?!” and “I didn’t even know that you can make homemade marshmallows!” when you serve them.

      How do you make marshmallows?
      Marshmallows aren’t difficult to make, but it’s helpful if you have a candy or deep frying thermometer. After all, you ARE making candy! 
      First you’ll line your pan with If You Care parchment paper, spray it with cooking spray, and dust with a little confectioners sugar and cornstarch.
      Then you’ll start making the marshmallows! Simply soften unflavored powdered gelatin in cold water. Cook a combination of sugar, corn syrup, water and a pinch of salt until it reaches 240°F. 
      While the syrup is cooking, melt the gelatin in the microwave, add it to a stand mixer bowl, and whip it while you add the hot syrup. Add the peppermint extract, scrape into the prepared pan, drop a few drops of food coloring and swirl away. Let the whole things sit around overnight and then cut and serve!

      What is the purpose of the parchment paper?
      Non stick parchment paper makes fast work of a sticky task like marshmallows.
      Once the marshmallows have “cured” overnight, you lift them out of the pan with the sides of the paper, then move directly to a cutting board. No worrying about the marshmallows sticking to the pan or damaging the red swirls of color on the top by flipping them upside down.
      And If You Care is the right parchment paper for the job. It’s unbleached and 100% natural, so once you use it, it can go right into the compost bin. 

      Do I really need a candy thermometer?
      You don’t necessarily need a candy thermometer, but it does make your life a lot easier.
      If you have a thermometer, you can turn the heat on medium high and cook the syrup much faster. 
      But if you don’t have a thermometer, you can still make marshmallows. Just cook the syrup at a medium to medium low temperature. Test the syrup by placing a small glass of water next to the stove. Drop a little bit of syrup in the water. Once the syrup reaches the “soft ball” stage, where you can reach in and pick up the syrup, and it’s malleable in your fingers, you’re at the right temperature. 

      How do I know when the marshmallow is done?
      The marshmallow mixture will fluff up until it’s about triple in volume and be opaque white.
      Don’t under beat the mixture: It needs a full 8 to 10 minutes to reach its full volume. Otherwise it will be dense and overly chewy. But don’t over beat it either! You want it still warm enough that you can pour it into the pan as a liquid and add the food coloring. If you beat it too long, the marshmallow will solidify in the bowl and it’ll be tough to scrape out into the pan. LEGGI TUTTO

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      31 Festive Cocktails: One for Each Day Left in 2020

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      I always look forward to December and this year I want to celebrate even more. It’s finally the LAST MONTH OF 2020!! It’s been a long year folks, and I am more than happy to show 2020 the door. Grab a glass and let’s sip our way through this month.
      I don’t know about you but our liquor cabinet is much better stocked than it was in 2019 and I’m not mad about it. What to do with all that liquor? Cocktails of course.
      The only trick to creating 2020 sustaining cocktails is a variety of liquors and a few essential tools:
      cocktail shaker or canning jar with a lid
      muddler
      strainer
      ice cube trays
      I also recommend keeping simple syrup on hand to avoid waiting for the syrup to chill before mixing up your favorite drink.
      Let’s celebrate the end of 2020 with a variety of classic and seasonal cocktails. Cheers! LEGGI TUTTO

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      10 Cup Cookies

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      More is more when it comes to these loaded peanut butter-oat cookies! They're crisp on the edges and chewy in the middle with a bite of tart dried cranberries. A high yield recipe like this one makes plenty to package and give.Hello December! Today begins a month-long sweets fest here on the blog, and I could not be more excited to share some of my new favorite recipes with you. This year, let's celebrate and take comfort in all the good food the holidays bring. I think we all deserve it! This cookie recipe has been around for a while and originated from Taste of Home, but it was new to me. Talk about love at first batch! Ten Cup cookies are chock-full of chips, nuts, oats, and peanut butter. My variation uses dried cranberries instead of raisins, because they add a pop of color and taste a little more Christmassy to me. Continued, click to read more… LEGGI TUTTO

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      2020 Home Cook’s Holiday Gift Guide: For the Wine Drinker

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      A bottle of their favorite red or white is a safe and easy gift for just about any wine drinker, but that’s really just the start!
      This gift list is geared toward the wine lover, with a focus on everyday items that are sure to bring them joy each time they pop open a bottle and pour themselves a glass. LEGGI TUTTO

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      Hungarian Butterhorn Cookies

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      1 Preheat the oven and prepare the baking sheets: Preheat the oven to 400ºF and line two baking sheets with silicone baking mats or parchment paper.
      2 Make the filling: In a very clean, large mixing bowl, use a whisk, hand mixer, or stand mixer with whisk attachment to whisk together the egg whites and cream of tartar, just until the cream of tartar is fully incorporated and the egg whites have a lot of bubbles.
      Add the sugar to the egg whites, one tablespoon at a time, whisking it in completely after each addition, for a minute or so if you’re doing it by hand, or about 30 seconds if you’re using an electric mixer.
      Add the vanilla, then continue to whisk at high speed, until the egg whites are glossy and silky in texture. Stop the mixer and rub a little of the meringue between your fingers. It should feel smooth and you should not be able to feel any gritty sugar between your fingers.

      3 Add the walnuts: Whisk the ground walnuts into the meringue just until well combined, about 30 seconds. Set aside. (If you are using a stand mixer, use a spatula to transfer the meringue to a small bowl, then wash out the mixer bowl and return it to the stand.)

      4 For the dough: In a large mixing bowl, use a hand mixer or a stand mixer fitted with paddle attachment to cream the butter, yeast, sour cream, and egg yolks for about 2 minutes—it’s fine if the mixture looks split or a bit broken.
      Add the flour and salt in three batches, mixing slowly until the flour is thoroughly blended into the dough, about 10 seconds each time.

      5 Prepare your work surface and divide the dough: Sprinkle a work surface generously with powdered sugar. Transfer the dough to the work surface. If the dough is still a little shaggy, knead in the dryer bits until you have a cohesive ball of dough. Use a bench scraper or knife to divide the dough into four equal pieces. Shape each of the pieces of dough into a round disk, about 1 inch thick

      6 Roll and cut the dough into wedges: Using a rolling pin, roll one piece of the dough into a circle about 10 inches in diameter and about 1/8-inch thick, a little bit thinner than if you were rolling out pie dough. With a bench scraper, knife, or pizza cutter, cut the dough into 8 triangle wedges.

      7 Fill the cookies: Spoon a small amount of the meringue mixture onto the wide end of a wedge of dough, about a heaped 1/2 teaspoon of filling. You may use a little more or less depending on the wedge of dough, as they won’t likely be all perfectly evenly sized.

      8 Shape the cookies: Roll up the dough from the wide end to the tip, like you would a crescent roll. (The filling may spread along the wedge of dough a bit as you’re rolling it up, but it shouldn’t spill out too much over the sides. Use a light hand and don’t worry if they’re a little messy.)
      You can gently bend the ends in to form a crescent shape or just leave them straight. It’s up to you.
      Transfer the cookie to the lined baking sheet.
      Complete this process with the rest of the dough, rolling out the three remaining balls of dough, cutting them into wedges, and rolling up the cookies with the filling, to make 32 cookies.
      You will have a good amount of filling leftover (a half cup or so).

      9 Bake the cookies: Bake the cookies for 10 minutes, rotating the pans halfway through baking to ensure that they bake evenly. They should be light in color when they are done, and just barely lightly browned on the ends. You can check for doneness by touching one of the cookies, if it springs back when gently poked, the cookies are done.

      10 Cool the cookies: Remove the cookies from the oven and transfer them to wire cooling racks. Let the cookies cool completely, for about 30 to 45 minutes. Save the baking sheets. You’ll use them again to glaze the cookies.
      11 Make the glaze: In a bowl, whisk together the powdered sugar, vanilla, and 6 tablespoons of the milk. Once you have incorporated as much of the powdered sugar as will absorb into the milk, add more milk gradually, by the teaspoon, until the glaze is thick but pourable, a little bit thicker than Elmer’s glue.

      12 Glaze the cooled cookies: Place the cooling racks on lined baking sheets to catch any dripping glaze.
      Spoon about a tablespoon of glaze over the top of each cookie, using a spoon to gently coax the glaze into dripping down the sides— you want to cover the cookies as much as possible. Let the glaze set for an hour or so, until it is no longer tacky.

      13 Enjoy! The cookies will keep in a tightly lidded container for up to three days at room temperature or up to three months in the freezer. LEGGI TUTTO

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      Gifts For The Baker On Your List!

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      These gifts will bring a smile, and will make the holiday sweeter for the baker on your list!

      Seasons Greetings, friends! It’s hard to believe that Thanksgiving 2020 is now a memory. I hope you all were able to celebrate or at least dine accordingly. Ours was quieter than usual with just two people and three little dogs begging under the table, but it was meaningful all the same. 

      December is almost here, and I’m so ready for all things Christmas! In the spirit of the giving season, I decided to put together a gift guide of some of my favorite things. There’s a mix of practical items, tools, and some fun things, too! Or, if you’re more into making homemade gifts this year, be sure to check out my Holiday Flipbook embedded at the end of this post. It has lots of my holiday recipes from seasons past all in one place (with clickable links!)

      Please note that this post is not sponsored, but contains affiliate links. I only recommend products and services that I’ve had the chance to use personally, or that I think will be beneficial to the readers of Sprinkle Bakes.  Now – on to the shopping!

      Practical and Heirloom-Worthy Gifts
      These useful gifts will be a kitchen ally for years to come.

      1. Mixing Bowls: There’s a reason why big-name baking brands such as Food52 and King Arthur Baking love Mason Cash bowls. They’re sturdy but not too heavy, easy to grip thanks to the signature pattern on the outside of the bowl, and have a wide opening like the mixing bowls from days of yore. That is to say, your biscuit-making grandmother would love this bowl. I have the 11.75-inch in turquoise, but white goes with everything.

      Mason Cash Mixing Bowl Mason Cash Mixing Bowl Original White

      2. Bundt Pans: I have so many of these, but there’s always room for one more! Nordic Ware pans are sturdy, durable, and have a nonstick finish that promotes clean removal. There are so many artful designs to choose from, but this year I’d love to add Brilliance to my own collection, and you can never go wrong with the classic Anniversary Bundt ® pan. 

      Nordic Ware Brilliance Bundt Pan
      Nordic Ware Anniversary Bundt ® Pan

      3. Cast Iron Skillet: The cast iron skillet I use for everything –cornbread, cinnamon rolls, biscuits, home fries, hash, and skillet cookies, to name a few – is a 10-inch Lodge for under $25 at most retailers (and less than $15 at the following link!). Don’t be fooled by fancy brands with big price tags. I’ve tried them and I speak from some considerable experience as a cast iron user and southerner, this one is hard-working and, in my opinion, the gold standard for cast iron cooking.

      Lodge 10.25-inch Preseasoned Cast Iron Skillet 

      4. Pie Dish: Every studied pie maker can instantly recognize the beautiful ruffled profile of an Emile Henry pie dish. It’s made from Burgundian clay which heats evenly for uniform baking and browning. It’s crafted in France, and the design hasn’t changed since the early 1900’s. The ruffled edge makes it easy for beginner bakers to get a pretty ruffled pie edge with very little work. These dishes have a real heirloom quality and with a little care, could possibly be handed down for generations.

      Emile Henry Pie Dish

      5. Stand Mixer: This is the gift for the baker who doesn’t have everything. It’s an investment, but it’s a total workhorse and the most important tool I have in the kitchen (aside from my own hands). If I didn’t already have a red KitchenAid mixer, I’d get this limited edition Queen Of Hearts version. It is beautiful, oh-so-shiny, and currently a very good deal. 

      100 Year Limited Edition Queen of Hearts 5 qt. KitchenAid Stand Mixer

      6. Rolling pin: Sturdy rolling pins cut and turned from a single piece of wood tend to be a favorite of mine. The beauty is in the simplicity, and this olive wood pin with tapered handles is polished to a fine shine. It’s easy to control, a pleasure to use and a beauty to display. 

      Olivewood Tapered Rolling Pin

      At Your Service! Gifts
      If you’re ever stumped for a gift, remember that a serving tray is one-size-fits-all.

      1. Bake boxes: These sweet-looking pine boxes are perfect for transporting pies, cookies – and more! They’re such a useful gifts, and even better when paired with a pretty spatula or tea towel.
      Anthropologie Bake and Take Boxes

      2. Serving tray: This is a handy gift for anyone, but the cake baker in your life will LOVE the cute graphic of an elephant balancing a tiered chocolate cake on its tusks.

      Misha Blaise Chocolate Fondant Wooden Tray

      3. Large platter: Platters give cookies a place to call home, and this one is sizeable! The sentiment struck me most, and I love the cheerful lettering.

      The Best Things In Life Are Shared Platter

      4. Cutting Board: This dual-sided cutting board is a kitchen tool on one side, and a work of art on the other. You’ll want to hang it on your wall when it’s not in use!

      Burcu Kokmazyurek Botanical Garden Rectangular Cutting Board

      5. Acrylic Rectangular Tray: This is a good-sized handled tray that just calls out for cake service! It’s adorably printed pink with a rainbow sprinkle motif. 

      Pink With a Chance of Sprinkles Tray

      6. Compote: Compote dishes are the unsung heroes of dessert service. They’re multipurpose and can hold much more than their namesake. Fill this one with whipped cream, or pile it high with colorful macarons. This white footed dish goes with everything and looks so chic.

      La Patisserie Compote Dish

      7. Cake Stand: I can’t say it any better than the seller’s description: “Gorgeous honed white marble floats effortlessly on a sculptural gilded base creating elegant stacked serving for parties, brunch and definitely holidays. Amazing housewarming/host gifts, too.” I will add that I love its modern yet classic look, and it will seat a 9-inch cake.

      Essex Small Marble Server

      Cute and Fun Finds!
      I’ll have one of each, please.

      1. Shower Gel: Philosophy consistently puts out the most enticing sweet-smelling scents, and I want to try them all! This is more than just shower gel. It’s a three-in-one shampoo, bubble bath, and shower gel combined! 

      Philosophy Chocolate Macaroon Three-in-One Shower Gel, 32 oz.

      2. Baker’s tee: This adorable shirt leaves nothing more to say. I yam what I yam. 

      Bakers Gonna Bake T-Shirt

      3. Recipe box: This is a gift that delights and endures. It’s small enough to not crowd your cupboards, but too pretty to keep hidden! Start the recipient off right with a hand-written recipe of your own, which will add sentimental value to the gift.

      Jot and Mark Recipe Tin for Cards
      Floral Recipe Cards

      4. Dessert-themed cosmetics: With eyeshadow color names like cereal milk, red hots, and cinnamon-sugar, how can you resist? All the colors are sweet-smelling or fragranced with cinnamon.

      Too Faced Cinnamon Bear Makeup Set5. Cute mug: This is a sweet gift to let your favorite baker know how much you care. Consider filling it with a bag of rainbow sprinkles for good measure (wink).

      You Take the Cake Mug

      6. Oven mitt set: You can never go wrong giving a baker a set of oven mitts – bonus points if it’s SUPER cute like this Kate Spade trio.

      Kate Spade Christmas Kiss Oven Mitt, Towel, and Potholder Set

      7. Lunch tote: This cool carrier has a subtly lettered message of great importance. Even though I work from home, this carrier is the perfect size for packing snacks for two for a Sunday drive.

      Kate Spade Save Room For Dessert Lunch Tote

      Honorable mention – this SUPER sweet sugar molecule necklace!

      Molecular Motifs Sugar Molecule Necklace
      Small Gifts and Stocking Stuffers
      Evergreen favorites for year-round use!
      1. Bench scraper: I don’t think I’ve published a gift round-up that was without this tool. I use it for so many tasks – cutting dough, transferring cakes to cake stands, smoothing buttercream – I find new uses for it all the time! It may not look exciting, but your favorite baker will thank you.

      Stainless Steel Pastry Scraper

      2. Cookie Stamps: These are so much fun! I’ve used them for a couple of years now (see THIS recipe!). They make the most uniform stamped ‘thumbprint’ cookies I’ve ever seen! They are plastic, but firm and sturdy and will last a long time with proper care.

      Williams-Sonoma Thumbprint Cookie Stamps, Set of 3

      3. Cookie Scoop: I’ve linked this cookie scoop so many times in previous blog posts, I’ve lost count. It’s my go-to for scooping cookie dough, but I also use it to make big, beautiful chocolate truffles (and bourbon balls!). 

      Wilton Stainless Steel Cookie Scoop, Silver

      4. Food Color: Giving a baker a box of pretty food colors is like giving an artist a new set of paints. I love these vibrant Chefmaster colors, and have a supply of my own. If your baker is a purist, then they also make a set of natural food colors.
      Chefmaster Fade Resistant Food Coloring, Set of 12

      5. Kitchen soaps: I once was an avid fan of Williams-Sonoma HUGE bars of kitchen soap back in the 90’s. I was young and without a decent kitchen then, but I still loved the scent of their Kitchen Lemon bar. It made my dismal apartment kitchen feel fancy. This Meyer Lemon scented set is a recent favorite that reminds me so much of that beloved bar. Lasts as long time!

      Williams Sonoma Meyer Lemon Hand Soap and Dish Soap, Classic 3 Piece Set

      6. Dish towels: I’m fairly certain that no one needs any help picking out pretty dish towels. They are at every home goods store in plentiful supply. But I’m linking this one because I’m obsessed with Meyer lemons and this makes a nice pairing with the previously linked Meyer lemon soap caddy.

      Meyer Lemon Towels, Set of 2
      7. Pie edge molds: Okay, this is a fun one. This tool instantly transforms ordinary pie dough into beautifully sculpted edging for your pies. I have a set very similar to this one, and I find myself using it for all my pies! 

      Silicone Perfect Pie Crust Mold

      8. Pastry brush: Where would bakers be without the humble pastry brush? I’ll tell you where – standing in front of some sad, pale pastries! Ha! Look for natural boar’s hair bristle brushes like this one, when you’re buying. The bristles are soft enough to glide over cakes and pastries without tearing or pocking their surfaces.

      Williams-Sonoma Pastry Brush 

      I’ve always said homemade gifts are the best gifts (it’s true) so I’ve compiled a flipbook of my favorite holiday recipes! Who doesn’t love getting a batch of cookies? I mean, it’s Santa’s favorite gift, which is really saying something.

      Have a look! (Click fullscreen in the center for easiest viewing.) And if you see something you like, click the link symbol on the picture to go to the recipe. Enjoy! -xo, h

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      link Gifts For The Baker On Your List! By Heather Baird Published: Sunday, November 29, 2020Sunday, November 29, 2020Gifts for the Baker on Your List! LEGGI TUTTO