Holiday Baking Tradition
With the exception of the past few years, I’ve always enjoyed spending time in the kitchen – especially baking goodies around the holidays. Even if it meant Mom and I got “into it” over the silliest of things (we’re too much alike!), we always made up and can laugh about it now.
In A Cooking/Baking Funk
I’m not sure why I was in a funk about baking for the past few years but I think it’s partly because of endometriosis and not having the energy (spoons) and partly because I tried to do too much in too little time – which stressed me out.
I think the key is to do a couple of things and do them well. Not only will I be less stressed but my checking account will appreciate it as well! I don’t know how people do it – I bought ingredients to make three things and spent $50! I’m sure better planning and watching sales would help. 🙂 At Thanksgiving I made caramel apple mini cheesecakes and they were wonderful – I took my time and didn’t forget any ingredients!
Something else that has helped me for the past couple of years is a program called Plan to Eat. Plan to Eat is a web-based program that allows you to store and share recipes, plan meals, and create grocery lists. You do pay a fee to use Plan to Eat but it’s totally worth it to me to be able to see my recipes from device to device – or log in from anyone’s kitchen.
In The Kitchen Today…
Today’s projects were: Chex Party Mix (tried and true), Fudge Jumbles (also tried and true), and Cranberry Walnut Pinwheels (new recipe). There was a lot of time on my feet but everything was a success. The pinwheels are a yummy new addition to my repertoire and already loaded into Plan to Eat.
A note on these: the recipe talks about rolling the pie crust into squares. I’m not sure how necessary that is…my end pieces ended up less appealing to the eye anyway…so I say just make it easy on yourself and save that step. Plus the ends make for great taste testers for the hubby/kiddos. Enjoy!
Source: Adapted from diethood.com
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1⁄2 cup sugar
- zest 1 orange
- 2 refrigerated pie crusts
- 2 tablespoons butter melted
- 1 whole egg
- 2 tablespoons water
- Preheat oven to 400.
- Line a baking sheet with parchment paper and set aside.
- Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined.
- On a lightly floured surface unroll the pie crusts.
- Generously brush the pie crusts with the melted butter.
- Spread the cranberry filling on top of the pie crusts.
- Roll each pie crust into a log.
- Pinch the edges to seal.
- Combine the egg and water in a small bowl and beat until well blended.
- Brush each log with the egg mixture.
- Carefully cut each log into 10 slices.
- Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.
- Bake for 12 to 15 minutes, or until golden brown.
- Place pinwheels on a cooling rack.
- Spread a teaspoon, or more, of the honey on each pinwheel.
- Let cool before serving.