I got lucky at a garage sale a few years ago and scored a wonderful table top fryer from the sixties. It’s built like a tank, still has the original cloth cord and had never been used. I had never really done any deep-frying so I was a little nervous. But it turns out that with a bit of practice it’s very easy and super fun. The kids love it when I make frites or chocolate donut holes but I haven’t experimented with it too much. Then I saw a delicious looking, teensy little braided donut from South Africa called a koeksister. Finally, a treat worthy of a Deep-Fried Experimentation Project. New band name, I called it! Continue reading “Koeksisters”
This is my basic roll-out sugar cookie recipe. There are a lot of recipes out there for roll-outs. Some can be baked without chilling. Some have the soft texture of grocery store sugar cookies. Some don’t spread even an iota. But none of those recipes hold a candle to this one. The reason is two-fold: Flavor and texture.
I’m a little obsessive about baking. You may have noticed. I’m also a little obsessed with woodgrain. You can’t throw a rock at my Pinterest page without hitting something woodgrain. And I think I finally baked up something deserving of my two loves. Look, I made a diagram:
I am a sucker for mid-century Christmas crap. I love the fake trees, gilded barware, and felty stockings. This year, instead of trying another version of a traditional Christmas tree cookie, I decided to recreate my favorite holiday tree. The big fake white tinsel tree with giant ball ornaments. The lack of fullness and the awkward placement of the ornaments just really makes my socks go up and down.