Baking date: December 22 & 23, 2016
It’s been awhile since I’ve posted an update. I was dealing with a bulging disc, sciatica and terrible pain. I’ve been in PT to right my back issue, as well as on medication for pain. Thanks for your patience as I had to keep focused on work, family, and recovery.
I’m much better now and happy to share some of the baking a did before and after this bout with back issues. This Christmas I did the baking while hopped up on some serious pain medications, so if you see any errors, I’m going to blame it on that!
Each year I bake for the kids on my oldest son Alex’s baseball team. This includes kids he plays with now, and those we played with for many years, but have moved on to more competitive teams that pull from a larger talent pool.
I make goody bags for each family that include candies (bite size things like Snickers, KitKats, Kisses, etc.) and mini-breads (pumpkin, snickerdoodle, gingerbread, and banana). I also made sugar cookies with royal frosting, chocolate sugar cookies, and gingerbread cut out cookies. Bakers note: I substitute 1 tablespoon of almond extract for one of the tablespoons of water when making my royal icing. I think it gives the icing a much better taste.
This is a big effort, so I take vacation days to do this. The recipe I use for the sugar cookies and chocolate sugar cookies both involve extra steps/time of refrigerating the dough before rolling out (sugar), rolling out and refrigerating (chocolate sugar) and refrigerating again once cookies have been cut (sugar), before baking.
This was my kitchen island before everything got underway. My supplies include my favorite apron from a job years ago, the mega mini-bread pan, recipes, and cookie cutters:
This year, I decided to personal Santa cap cookies. In a previous years, I used the stocking shape when personalizing.
There’s lots of prep work that goes into getting decorating ready. You can see the mini breads in the bucket and more cut out cookies in the containers with red tops. As I captioned this when I posted it to Instagram, Twitter, and Facebook: “Santa has his workshop, I have mine”.
I used red (no taste) and leaf green to color a portion of the royal icing. I also had a wide variety of sugar pearls, sugar sprinkles, and other edible decorations. Each Santa cap had a unique design. And I started with a #1 Wilton tip to pipe on the names, but I found that the royal icing would clog this very narrow tip.
So I moved to a #2 tip, but found that it was too wide. I had to move from full first names to initials. Baker’s note: I asked Wilton via their Facebook page about how to make the icing more “pipeable” and clog less. They suggested I sift the powdered sugar before mixing with meringue powder and water. I did that the next time — in addition to adding a tad more water when using a #1 tip — and it worked much better for the next personalization project I did. Also, holding the piping bag straight up was an improvement, so recipe tweaks plus technique tweaks helped do the trick.
Of course, there was a special hat for my friend Brian, who is the biggest fan of the movie Christmas Vacation that I know.
There were also some extra generic Santa hats and lots of star cut out cookies.
And finally, there was a Fireball fudge that I put in the goody bags of my closest baseball mom pals!
On Christmas Eve, I take my son Alex with me and we make deliveries of the goody bags to everyone. We have plastic bags to put the red or gold paper bags in (should have taken a picture of the goody bags, shouldn’t I?!) for folks who may not be home.
He asked me recently, “mom, why is this such a big deal to you.” So I shared a story with him and decided I would put a note with the story in each of the bags: