About three years ago on Christmas Eve, when Lou was just a little pup and refused to sleep in…..I was up crazy early watching The Great British Baking Show Christmas Masterclass (as one does at 4:00 AM). On the episode, Mary Berry made the most gorgeous pavlova wreath and, for some reason, I decided I had to make one myself. Right then. So I busted out a pavlova at 5:00 AM for our Christmas Eve dinner that night. And the funny thing is that the husband loved it so much that it’s now become a tradition for us to make pavlovas for the holidays. I typically make one for our big Christmas dinner and then another one for New Year’s Eve. Usually, it’s a pretty standard pavlova topped with either passion fruit or mango curd, lots of freshly whipped cream, and an assortment of berries. But this year I decided it was time to change things up a bit and came up this Chocolate Swirled Raspberry Hazelnut Pavlova for our New Year’s one.
Christmas is only four days away, which means it’s time to cram in all the cookie baking you can! I don’t know about you guys, but I plan on spending the next few days in the kitchen baking up a storm. Cookies are always at the top of my list and this weekend I’m making my Oma’s Lebkuchen, Chai Spiced Mexican Wedding Cookies, Smoked Sea Salt and Bourbon Cowboy Cookies, and one of my all-time favorites….gluten-free Cake Batter Cookies.
Now that December is here, it’s all cookies all the time in my kitchen! This month I plan on sharing a few new cookie recipes with you guys and first up are these Chocolate Chip Date Cookies. These bad boys are one of my favorite healthier cookies and are full of wholesome ingredients. They’re gluten-free, vegan, and naturally sweetened with both maple syrup and date syrup. They even have a secret ingredient to give them a bit of a nutritional boost. And if I’m being honest, these cookies are so good that sometimes I forgo the chocolate chunks in them…..crazy, I know.