A few days ago, I was on a Pinterest food photo binge (as you do) when I came across a photo of a cozy looking mug of hot chocolate being held by a lady in a big comfy sweater. The first thing I did was count how many months until Christmas.
It was exactly four months on that day and now it's three months and three and a half weeks away. Just so you know.
I'm that kinda person.
I'm the kind of person that has a Christmas playlist and also has the CBC Radio app which has a stellar Christmas station in December.
I'm the kind of person that wants all my gifts for others to look like this.
I'm the kind of person that neeeeeds these tiny trees. Needs.
I'm the kind of person that obsesses over Christmas when it's only August!
And the blog posts! Oh, the Christmas blog posts and goodies! I cannot wait. I have a list on my phone of all the Christmas baking ideas and it's already longer than my list for fall ideas.
I made a sweet little gingerbread house last year at school. I went for a more realistic approach rather than the candy and gumdrops thing. It was a little log cabin (logs being pretzel sticks) with evergreen trees, two tiny squirrels, a sleeping bear, a little lake, a woodpile next to the house, even a stone chimney for gosh sakes! I was only able to take a couple crappy photos with my phone buuuut it was on tv. I wasn't on tv, but my gingerbread house was. If you really want to see it, it's at 7 and 9 minutes into this cute little video where you can learn how to make a buche de noel, decorated cookies, and mulled wine from two of the awesome chefs from my school!
I'm hoping to make another gingerbread house this year with the same kind of motif but a little bit different. Look forward to it!
Strawberry and Blackberry Skillet Crisp
Recipe adapted from Dahlia Bakery Cookbook
Brown Sugar and Oat Topping
66 g rolled oats
93 g packed dark brown sugar
113 g all-purpose flour
1/2 teaspoon ground cinnamon
85 g cold unsalted butter, cut into 1/2-inch dice
225 g strawberries, hulled and quartered
225 g blackberries
50 g sugar
1/2 lemon, zested
3 g vanilla paste or seeds from 1/2 a vanilla bean
2 tablespoons all-purpose flour
Preheat the oven to 350 F. To make the crisp topping, combine the oats, brown sugar, flour, and cinnamon in a bowl. Add the diced butter and blend with the tips of your fingers until crumbly. Set aside in the fridge.
In another bowl, toss the berries with the sugar, flour, lemon zest, and vanilla paste/vanilla seeds using a rubber spatula. Pour the berries into two 6-inch cast iron skillets, one 9-inch skillet, or simply a baking dish or pie pan. Generously cover with the crisp topping. Set the skillets on a baking sheet to catch any drips, then place in the oven and bake for 40 to 45 minutes, until the topping is golden brown and the juices are bubbling, rotating the pan halfway through the baking time.
Remove from the oven and cool briefly on a wire rack. Serve the crisp while it is still warm.