So far I've made for gifts:
8 dozen almond tarts
3 dozen choc chip cookies
3 dozen crispy cornflake cookies
1.5 dozen canelés de Bordeaux
4 dozen financiers
3 dozen pink peppercorn madeleines
and there's a batch of the NY Times choc chip dough in the fridge, sans
white sugar.

Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
d-i-l) substituting dried blueberries for raisins (which she hates). I
cut back the sugar significantly and the cinnamon by a third. The
cookies look fine but they are still repulsively sweet and that masks
the flavour of the blueberries. I would have thought that such an
esteemed patisserie would have been more conservative in its use of
sugar, particularly as the head patissier, at that time, was French.

Tomorrow I will bake the NYT cookies and also make a batch of chocolate
crunch (a British school lunch treat) for each of my sons. When she
retired, the head cook at my school gave my mother the recipe along with
a pan that she used and which I now have.

Many years ago I used to make mince pies but people will nibble on one
to remind themselves that they don't particularly like them, so I don't
bother now. I was going to make some macadamia cookies and Parisian
macarons but I think that I've contributed more than enough calories to
the season.
Graham

"graham" > wrote in message
...
> So far I've made for gifts:
> 8 dozen almond tarts
> 3 dozen choc chip cookies
> 3 dozen crispy cornflake cookies
> 1.5 dozen canelés de Bordeaux
> 4 dozen financiers
> 3 dozen pink peppercorn madeleines
> and there's a batch of the NY Times choc chip dough in the fridge, sans
> white sugar.
>
> Last night I made a batch of Bouchon Bakery oatmeal cookies (for my d-i-l)
> substituting dried blueberries for raisins (which she hates). I cut back
> the sugar significantly and the cinnamon by a third. The cookies look fine
> but they are still repulsively sweet and that masks the flavour of the
> blueberries. I would have thought that such an esteemed patisserie would
> have been more conservative in its use of sugar, particularly as the head
> patissier, at that time, was French.
>
> Tomorrow I will bake the NYT cookies and also make a batch of chocolate
> crunch (a British school lunch treat) for each of my sons. When she
> retired, the head cook at my school gave my mother the recipe along with a
> pan that she used and which I now have.
>
> Many years ago I used to make mince pies but people will nibble on one to
> remind themselves that they don't particularly like them, so I don't
> bother now. I was going to make some macadamia cookies and Parisian
> macarons but I think that I've contributed more than enough calories to
> the season.
> Graham

I just baked some of those premade cookies. Trees and reindeer. We're just
not into sweets here but husband seems to like those. I bought some
pizelles. He is the only one who likes those and I have no iron. And some
kind of tiny Italian cake. Not sure what it is. No fruit in it.

I used to go all out on the baking and candy making. But no more. None of
us need that stuff.

On Tuesday, December 22, 2015 at 9:19:24 PM UTC-5, graham wrote:
> So far I've made for gifts:
> 8 dozen almond tarts
> 3 dozen choc chip cookies
> 3 dozen crispy cornflake cookies
> 1.5 dozen canelés de Bordeaux
> 4 dozen financiers
> 3 dozen pink peppercorn madeleines
> and there's a batch of the NY Times choc chip dough in the fridge, sans
> white sugar.
>
> Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
> d-i-l) substituting dried blueberries for raisins (which she hates). I
> cut back the sugar significantly and the cinnamon by a third. The
> cookies look fine but they are still repulsively sweet and that masks
> the flavour of the blueberries. I would have thought that such an
> esteemed patisserie would have been more conservative in its use of
> sugar, particularly as the head patissier, at that time, was French.
>
> Tomorrow I will bake the NYT cookies and also make a batch of chocolate
> crunch (a British school lunch treat) for each of my sons. When she
> retired, the head cook at my school gave my mother the recipe along with
> a pan that she used and which I now have.
>
> Many years ago I used to make mince pies but people will nibble on one
> to remind themselves that they don't particularly like them, so I don't
> bother now. I was going to make some macadamia cookies and Parisian
> macarons but I think that I've contributed more than enough calories to
> the season.
> Graham

No holiday baking here; it's just the two of us and we're both
losing weight.

I'd kill for one of my husband's chocolate chip cookies. Just one,
so it's not worth making a whole batch.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Tuesday, December 22, 2015 at 9:19:24 PM UTC-5, graham wrote:
>> So far I've made for gifts:
>> 8 dozen almond tarts
>> 3 dozen choc chip cookies
>> 3 dozen crispy cornflake cookies
>> 1.5 dozen canelés de Bordeaux
>> 4 dozen financiers
>> 3 dozen pink peppercorn madeleines
>> and there's a batch of the NY Times choc chip dough in the fridge, sans
>> white sugar.
>>
>> Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
>> d-i-l) substituting dried blueberries for raisins (which she hates). I
>> cut back the sugar significantly and the cinnamon by a third. The
>> cookies look fine but they are still repulsively sweet and that masks
>> the flavour of the blueberries. I would have thought that such an
>> esteemed patisserie would have been more conservative in its use of
>> sugar, particularly as the head patissier, at that time, was French.
>>
>> Tomorrow I will bake the NYT cookies and also make a batch of chocolate
>> crunch (a British school lunch treat) for each of my sons. When she
>> retired, the head cook at my school gave my mother the recipe along with
>> a pan that she used and which I now have.
>>
>> Many years ago I used to make mince pies but people will nibble on one
>> to remind themselves that they don't particularly like them, so I don't
>> bother now. I was going to make some macadamia cookies and Parisian
>> macarons but I think that I've contributed more than enough calories to
>> the season.
>> Graham
>
> No holiday baking here; it's just the two of us and we're both
> losing weight.
>
> I'd kill for one of my husband's chocolate chip cookies. Just one,
> so it's not worth making a whole batch.

lol

--
http://www.helpforheroes.org.uk/shop/

On Wed, 23 Dec 2015 04:42:44 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 22, 2015 at 9:19:24 PM UTC-5, graham wrote:
>> So far I've made for gifts:
>> 8 dozen almond tarts
>> 3 dozen choc chip cookies
>> 3 dozen crispy cornflake cookies
>> 1.5 dozen canelés de Bordeaux
>> 4 dozen financiers
>> 3 dozen pink peppercorn madeleines
>> and there's a batch of the NY Times choc chip dough in the fridge, sans
>> white sugar.
>>
>> Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
>> d-i-l) substituting dried blueberries for raisins (which she hates). I
>> cut back the sugar significantly and the cinnamon by a third. The
>> cookies look fine but they are still repulsively sweet and that masks
>> the flavour of the blueberries. I would have thought that such an
>> esteemed patisserie would have been more conservative in its use of
>> sugar, particularly as the head patissier, at that time, was French.
>>
>> Tomorrow I will bake the NYT cookies and also make a batch of chocolate
>> crunch (a British school lunch treat) for each of my sons. When she
>> retired, the head cook at my school gave my mother the recipe along with
>> a pan that she used and which I now have.
>>
>> Many years ago I used to make mince pies but people will nibble on one
>> to remind themselves that they don't particularly like them, so I don't
>> bother now. I was going to make some macadamia cookies and Parisian
>> macarons but I think that I've contributed more than enough calories to
>> the season.
>> Graham
>
>No holiday baking here; it's just the two of us and we're both
>losing weight.
>
>I'd kill for one of my husband's chocolate chip cookies. Just one,
>so it's not worth making a whole batch.

So eat the one and gift wrap the rest to give to someone.

"Cindy Hamilton" > wrote in message
...
On Tuesday, December 22, 2015 at 9:19:24 PM UTC-5, graham wrote:
> So far I've made for gifts:
> 8 dozen almond tarts
> 3 dozen choc chip cookies
> 3 dozen crispy cornflake cookies
> 1.5 dozen canelés de Bordeaux
> 4 dozen financiers
> 3 dozen pink peppercorn madeleines
> and there's a batch of the NY Times choc chip dough in the fridge, sans
> white sugar.
>
> Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
> d-i-l) substituting dried blueberries for raisins (which she hates). I
> cut back the sugar significantly and the cinnamon by a third. The
> cookies look fine but they are still repulsively sweet and that masks
> the flavour of the blueberries. I would have thought that such an
> esteemed patisserie would have been more conservative in its use of
> sugar, particularly as the head patissier, at that time, was French.
>
> Tomorrow I will bake the NYT cookies and also make a batch of chocolate
> crunch (a British school lunch treat) for each of my sons. When she
> retired, the head cook at my school gave my mother the recipe along with
> a pan that she used and which I now have.
>
> Many years ago I used to make mince pies but people will nibble on one
> to remind themselves that they don't particularly like them, so I don't
> bother now. I was going to make some macadamia cookies and Parisian
> macarons but I think that I've contributed more than enough calories to
> the season.
> Graham

No holiday baking here; it's just the two of us and we're both
losing weight.

I'd kill for one of my husband's chocolate chip cookies. Just one,
so it's not worth making a whole batch.

Cindy Hamilton

=========

I've been doing a lot of "to give away" baking, and dh always snags one or
two.

Cheri

On Wednesday, December 23, 2015 at 12:57:10 PM UTC-5, Cheri wrote:
> "Cindy Hamilton" > wrote in message
> ...
> On Tuesday, December 22, 2015 at 9:19:24 PM UTC-5, graham wrote:
> > So far I've made for gifts:
> > 8 dozen almond tarts
> > 3 dozen choc chip cookies
> > 3 dozen crispy cornflake cookies
> > 1.5 dozen canelés de Bordeaux
> > 4 dozen financiers
> > 3 dozen pink peppercorn madeleines
> > and there's a batch of the NY Times choc chip dough in the fridge, sans
> > white sugar.
> >
> > Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
> > d-i-l) substituting dried blueberries for raisins (which she hates). I
> > cut back the sugar significantly and the cinnamon by a third. The
> > cookies look fine but they are still repulsively sweet and that masks
> > the flavour of the blueberries. I would have thought that such an
> > esteemed patisserie would have been more conservative in its use of
> > sugar, particularly as the head patissier, at that time, was French.
> >
> > Tomorrow I will bake the NYT cookies and also make a batch of chocolate
> > crunch (a British school lunch treat) for each of my sons. When she
> > retired, the head cook at my school gave my mother the recipe along with
> > a pan that she used and which I now have.
> >
> > Many years ago I used to make mince pies but people will nibble on one
> > to remind themselves that they don't particularly like them, so I don't
> > bother now. I was going to make some macadamia cookies and Parisian
> > macarons but I think that I've contributed more than enough calories to
> > the season.
> > Graham
>
> No holiday baking here; it's just the two of us and we're both
> losing weight.
>
> I'd kill for one of my husband's chocolate chip cookies. Just one,
> so it's not worth making a whole batch.
>
> Cindy Hamilton
>
> =========
>
> I've been doing a lot of "to give away" baking, and dh always snags one or
> two.

Nobody to give them to.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Wednesday, December 23, 2015 at 12:57:10 PM UTC-5, Cheri wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>> On Tuesday, December 22, 2015 at 9:19:24 PM UTC-5, graham wrote:
>> > So far I've made for gifts:
>> > 8 dozen almond tarts
>> > 3 dozen choc chip cookies
>> > 3 dozen crispy cornflake cookies
>> > 1.5 dozen canelés de Bordeaux
>> > 4 dozen financiers
>> > 3 dozen pink peppercorn madeleines
>> > and there's a batch of the NY Times choc chip dough in the fridge, sans
>> > white sugar.
>> >
>> > Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
>> > d-i-l) substituting dried blueberries for raisins (which she hates). I
>> > cut back the sugar significantly and the cinnamon by a third. The
>> > cookies look fine but they are still repulsively sweet and that masks
>> > the flavour of the blueberries. I would have thought that such an
>> > esteemed patisserie would have been more conservative in its use of
>> > sugar, particularly as the head patissier, at that time, was French.
>> >
>> > Tomorrow I will bake the NYT cookies and also make a batch of chocolate
>> > crunch (a British school lunch treat) for each of my sons. When she
>> > retired, the head cook at my school gave my mother the recipe along
>> > with
>> > a pan that she used and which I now have.
>> >
>> > Many years ago I used to make mince pies but people will nibble on one
>> > to remind themselves that they don't particularly like them, so I don't
>> > bother now. I was going to make some macadamia cookies and Parisian
>> > macarons but I think that I've contributed more than enough calories to
>> > the season.
>> > Graham
>>
>> No holiday baking here; it's just the two of us and we're both
>> losing weight.
>>
>> I'd kill for one of my husband's chocolate chip cookies. Just one,
>> so it's not worth making a whole batch.
>>
>> Cindy Hamilton
>>
>> =========
>>
>> I've been doing a lot of "to give away" baking, and dh always snags one
>> or
>> two.
>
> Nobody to give them to.

.... raises hand ...



--
http://www.helpforheroes.org.uk/shop/