There are only five days left before Thanksgiving. For the smoothest meal possible, at this point, turkeys need to have a thawing plan, shopping needs to be done, and the menu should be finalized. I’m excited, and looking forward to our holiday meal and spending time with friends and family.The focus here this weekend is on baking. We’ll start talking Turkey on Monday.
On Saturday, we kick off our teens cooking series with a class on holiday baking around the world. Louisa Neumann will share recipes for delicious baked goods like Mexican Christmas Spice Cake, crunchy Italian Chocolate Biscotti dipped in white chocolate, sweet and tangy American Cranberry Walnut Pie, a classic German Holiday Stollen, and flavorful Latin Pumpkin Bread Pudding with ginger.
On Sunday, Ken Hoyt will be here to whip up batches of his homemade goodies, perfect for sharing and gift giving. Ken’s known for his generous gifts of holiday treats, like dense and decadent Flourless Chocolate Brownies, buttery Toffee, and Toasted Almond Caramel Corn.
Any of the desserts from our weekend classes would be welcome additions to a holiday table. Remember: “They'll come for dinner, but they stay for dessert.”
Happy Eating!
1 comment:
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