Have you seen the images of David Stark’s holiday decorations at the State Department? So lovely and creative. Plenty of inspiration for next year!
Ribbon Christmas trees:
Silver and Gold:
West Elm nutcrackers and sequined birds:
Images from Design*Sponge. See more here.
Happy, Happy New Year! xoxo
We’re spending NYE in Miami this year. I’m thinking I’ll wear something like this if we go out…
What are your NYE plans!?
Read more at Marthastewart.com: Sugar Cookie Cutouts – Martha Stewart Recipes
Read more at Marthastewart.com: Royal Icing – Martha Stewart Recipes
I double the icing recipe for the sugar cookie recipe. Also, make your icing the consistency of glue, it should be sort of shiny and thick. I use squeeze bottles to decorate the cookies, and I think that works really well. 4 colors, 1 in each bottle. Then I add colored sugar and pearls. Decorated cookies can be stored in an air-tight container for about a week.
Merry, merry Christmas. xoxo S
Another Martha recipe – these are one of my favorites. A thin chocolate-mint cookie dipped in white chocolate and topped with peppermint candy. YUM. This recipe calls for using the crushed candy and the dust sifted from the crushed candy, but I just use the dust. I store these cookies in the fridge and I find that the crushed candy gets chewy.
Read more at Marthastewart.com: Chocolate-Peppermint Cookies – Martha Stewart Recipes
I think that NYCB’s Nutcracker has the most beautiful costumes. The colors are so lovely and great inspiration for holiday decor or baking. The Flowers are particularly fabulous.
I love these images by Rachel Papo of the flowers costumes.
And here they are on stage.
Here are a few shots of some of our decorations this year. As you can see, I love clear vases and bowls filled with ornaments, beads, and glittered fruit. Cheap, easy, and festive!
These are two Warhol Christmas prints I bought and framed.
I can’t believe that Christmas is Saturday!
I make this cranberry pistachio biscotti every year for Christmas. I love how it isn’t super sweet, which makes it a nice antidote to some of the other iced and sugard Christmas cookies. Plus, you can eat biscotti for breakfast and not feel guilty. 😉
I use this Holiday Biscotti recipe by Giada De Laurentis. She dips them in white chocolate, but I leave them plain, the way a good biscotti should be.
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife (A VERY SHARP KNIFE IS KEY), cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
These lemon pistachio wreaths are some of the most delicious and lovely Christmas cookies. I adore pistachio anything, so these are one of my favorites.
You know I am a huge Martha fan in general, but I have to say that her Christmas cookie recipes are some of the best. They always look great and taste even better.
Read more at Marthastewart.com: Lemon-Pistachio Wreaths – Martha Stewart Recipes.
Have you started baking for Christmas yet? My mom is a super baker. She makes more than a dozen different types of Christmas cookies, each more delicious than the next. So, needless to say, for me, it doesn’t feel like Christmas unless there are lots of cookies baking in the oven! I think I will make 5 varieties of cookies this year. I actually already have 3 types in the freezer! This first recipe for super chunky Christmas cookies is adapted from a Food Network recipe. These cookies are chocolatey, delicious, quick, and easy.
- 1 1/4 cups sugar
- 1 stick butter
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 cup Dutch-process cocoa powder
- 1 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1 cup shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chunks
- 1/2 cup chopped cashews
- 3/4 cup red and gree m&ms
Preheat oven to 350 degrees.
Mix flour, cocoa powder, and salt together in medium size bowl. Set aside. Beat sugar and butter in stand mixer until fluffy. Beat in egg and vanilla. Slowly incorprate the flour mixture until just combined. Stir in the chocolate chips, white chocolate chunks, coconut, cashews, and m&ms.
Scoop tablespoonfuls on dough onto lined baking sheets. (These cookies don’t spread much, so you can put them close together) Bake until set, about 12 minutes.
Makes about 45 cookies. Once cooled, these freeze really well in a plastic container.
I was in New York City last week with my dear friend Denise and we stopped in at Magnolia Bakery and bought some cupcakes to bring home with us.
The best thing about Magnolia Bakery is that they do special Rockette red velvet cupcakes at Christmas. I sort of love the Rockettes, and you know I love cupcakes, so these are basically THE Christmas cupcake as far as I am concerned.
How cute is that Rockette chocolate medalion!?!? LOVE.
We also had vanilla cupcakes with chocolate frosting and vanilla cupcakes with vanilla frosting. Tasty. I like that these cupcakes aren’t super sweet, and the cake is very moist.
I have to say though that as good as these are, they aren’t my favorite cupcakes. I thought the ones from Sweet in Boston were better, and I also like Georgetown Cupcake more, but they are definitely delicious and worth the wait – espcially for the Rockette Red Velvet!