It doesn’t take that much longer to turn everyday pancakes into snowman pancakes (photos #1 and #3) for Christmas and the rest of winter—if you plan it right.

Thanks to Krusteaz, maker of premium pancake/waffle and baking mixes, for the idea.

Krusteaz makes pancake mix in several flavors (Blueberry, Buttermilk, Chocolate Chip, etc.), including Pumpkin Spice.
 
 
RECIPE: SNOWMAN PANCAKES

Because it takes a minute or two to decorate the plate, consider heating the maple syrup to return some warmth to the pancakes.

The microwave works well for warming maple syrup. Ideally the maple syrup should be room-temperature.

 
To keep pancakes warm while you’re producing multiple portions, place them on a baking sheet or an oven-safe platter in a 200°F oven.

They’ll keep warm without continuing to cook too much. In fact, you can make all of the pancakes at once; then take three from the oven as you prepare each plate.

You can warm the plates in the same oven.
 
Ingredients

 
Preparation

1. PREPARE the pancakes according to package directions. Make the three different sizes shown in photo #1. Keep them in a 200°F oven as you prepare all that you need. Also heat the plates in the oven. You can warm the maple syrup in the microwave

Here’s how to make perfectly round pancakes, using a turkey baster.

2. PLATE the small, medium and large pancakes, overlapping them.

3. USE kitchen tweezers* to add the chocolate chip hat and buttons. Use a squeeze bottle or medicine dropper* to make the arms.

4. FINISH by creating the snow with the coconut and mini marshmallows. If you don’t like coconut, you can shave white chocolate or use white chocolate chips.
 
 
> THE HISTORY OF PANCAKES

[1] Frosty the Snowman never tasted so good (photos #1 and #2 © Krusteaz).

[2] Krusteaz’ Buttermilk Pancake Mix was voted #1 by Women’s Health Magazine. We can vouch for how good they are!

[3] A variation of the snowman pancake: just two pancake sizes and a bacon scarf (photo © Birch Benders, which makes keto, paleo and conventional pancake mixes).

*We have medicine droppers and tweezers in our kitchen gadget drawer, and use them for plating. They were purchased new for the kitchen, and have never been used for medicine.

[1] Chocolate gelt for Chanukah (photos #1 and #2 © See’s Candies).

[2] Chocolate Chanukah gelt is traditionally sold in mesh bags.

[3] Goldschläger liqueur contains flecks of real gold (photo © Diageo).

[4] Pinnacle Vodka makes numerous fun flavors, including chocolate (photo © Beam Suntory).

In 2020, the Jewish holiday of Chanukah is celebrated from December 10th through December 18th*.

Once a year, See’s Candies turns its gold-foil-wrapped chocolate coins into Chanukah gelt, with Chanukah motifs embossed on the foil.

You can get them here.

Chanukah gelt means “Chanukah money.” It refers to real money, originally given as gifts to teachers during the Jewish festival of Hanukkah.

The custom had its origin in the 17th-century practice, by Polish Jewry: Money was given to children to gift to their teachers.

In time, children also demanded some money for themselves, so the custom expanded.

In the 1920s, Loft’s—an American candy company that was the world’s largest maker and seller of candy at the time—produced the first chocolate gelt.

Chocolate in the shape of coins was wrapped in gold or silver foil (photo #1). The coins were sold in mesh pouches resembling money bags (photo #2).

The chocolate gelt was given to children as a substitute or supplement to real money gifts [source].
 
 
FOR ADULTS: CHOCOLATE GELT COCKTAIL

Why should only kids get Chanukah goodies?

This cocktail combines the elements of chocolate gelt into a holiday drink: chocolate vodka and gold-flecked Goldschläger, a cinnamon schnapps.

A Martini glass is most festive for this cocktail.

Tip: Keep the vodka in the freezer; then you won’t have to shake it with ice to chill it.

Ingredients Per Drink

 
Preparation

1. PREPARE the rim garnish. Place the cocoa mix in a shallow bowl or on a plate. Moisten the rim of the Martini glass with water; dip into the cocoa mix. Set aside.

2. PLACE the ice in a cocktail shaker with the chocolate vodka. Shake well and strain into the glass. Add the Goldschläger and gently stir.
 

CHANUKAH VS. HANUKKAH

Is it Chanukah or Hanukkah?

The word for the holiday was first written in Hebrew alphabet.

For languages that use other alphabets, the Hebrew characters must be transliterated (converted); in the case of English, into Latin letters.

However, the Hebrew word uses sounds that aren’t found in the Latin alphabet. Hence, different spellings.

Both spellings are considered correct. While Chanukah is more traditional, Hanukkah has become the most widely used spelling in the U.S.

Here’s more about it.
 
 
> THE HISTORY OF CHOCOLATE

*The dates of Chanukah are dictated by the Hebrew calendar, so the dates vary each year. The U.S. and most of the world use the Gregorian Calendar.

December 4th is National Cookie Day.

While there seems to be an endless variety of cookies worldwide, there are eight basic types of cookies.

The recipe below is for the ginger cookie—a seasonal choice that is neither gingerbread nor gingersnaps.

Ginger cookies are a type of drop cookie. A ball of dough is dropped onto the cookie sheet, and spreads out into a flat cookie as it bakes. Molasses cookies and spice cookies* are close relatives.

The Toll House cookie may be the most familiar example of a drop cookie.

Ginger became prominent as a holiday spice in the Middle Ages. At the end of the 11th century, Crusaders returned to Europe from the Middle East with ginger and other spices.

In addition to savory uses, ginger began to be used to flavor cakes and cookies. It was costly, however—as was sugar—that most “regular folks” only enjoyed ginger cookies and gingerbread (Lebkuchen) during the Christmas season.

(Trivia: Only Lebkuchen Guild members could bake gingerbread, except during Christmas, when anyone could bake it.)

See the difference between ginger cookies, gingersnaps and gingerbread below.

Thanks to Plugrá, the favorite premium butter of America’s pastry chefs, for the recipe.
 
 
RECIPE: GINGER COOKIES

These are delicious with coffee or tea, hot chocolate, milk, or a glass of mulled cider.

Check to see that your aromatic spices (ginger, allspice, cinnamon, cloves) still have plenty of aroma. If the aroma is faded, the flavor will be, too.

Ingredients

 
Preparation

1. PREHEAT the oven to 350°F. Line 2 cookie sheets with parchment paper.

2. WHISK together the flour, spices, baking soda, salt and pepper in a medium bowl; set aside.

3. CREAM the butter with 1/3 cup of the granulated sugar and 1/3 cup brown sugar in the bowl of an electric mixer, at medium speed.

4. SCRAPE down the bowl and beat in the molasses and egg. Gradually add the flour mixture and stir on low speed until well blended, scraping the bowl occasionally.

5. FORM the dough into 1-inch balls and place onto parchment lined cookie sheets. Refrigerate for 30 minutes or until the dough is firm. Roll the cookies in remaining ⅓ cup of granulated sugar to completely coat each ball of dough.

6. BAKE for 10-12 minutes or until the cookies appear cracked on top and firm.

[1] Unlike gingerbread and gingersnaps, ginger cookies are soft to the tooth, and chewy (photo © Plugrá).

[2] Line your cookie sheets with parchment. It helps the cookies bake more evenly, and its non-stick feature helps prevent the cookies from cracking or breaking when lifting them off the sheet (photo © Paper Chef).

[3] European butter, with a minimum of 82% butterfat mandated by law, is has more rich butter flavor than typical American butter. U.S. butter is required to have only 80% fat. The extra 2% fat makes the butter creamier, softer and richer. Pastry chefs use 82% butter to achieve better results (photo © iGourmet).

A ginger cookie is a soft, molasses-type cookie that is flavored with ginger and other spices. It is larger than, and otherwise differs from, a gingersnap.

Unlike the fancier gingerbread, a gingersnap is a small, thin, plain round cookie with a hard, smooth texture like a gingerbread cookie. It is a smaller version of the traditional German Christmas cookie known as Lebkuchen. Like a gingerbread cookie, gingersnaps break with a “snap.”

Gingersnaps contain a larger amount of ginger, and thus are spicier, than the chewier ginger cookies.

 
 
> GINGERBREAD HISTORY

> THE DIFFERENT TYPES OF COOKIES

> THE HISTORY OF COOKIES
 
 
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*Spice cookies and ginger cookies have similar seasonings, but the ginger flavor is much more prominent in ginger cookies.

[1] For a larger group, create this Christmas tree antipasto. Arrange the ingredients in a triangle, like a tree (both photos © DeLallo).

[2] Smaller, for just a few people. DeLallo has selected among its Colossal Calamata Olives, Garlic Herb Stuffed Pepperazzi, Garlic Stuffed Olives, Lemon Feta Antipasti, Red Pepperazzi Peppers, Sun-Dried Tomatoes, Stuffed Grape Leaves and Marinated Artichokes. All are available online.

We love the munchies that are served with cocktails before dinner. We could make a meal of them!

For the Christmas season, DeLallo suggests a self-serve antipasto, and has created two variations, for groups large and small.

Thes eye-catching platters in the photos are as fun to nibble as they are to create.
 
 
WHAT YOU NEED

Be sure to use festive colors to give your platter a holiday feel.

We like as much red and green as possible.

Ingredients

The “evergreen” is made with rosemary sprigs. See below for how to freeze leftover rosemary.

Of course, you don’t need all of these. Sketch out your tree on paper, designating which food goes in each row. Everything should be bite-size.

 
Don’t forget:

 
Begin your assembly by arranging the rosemary sprigs in the outline of the tree, as in the photos.

 

HOW TO FREEZE ROSEMARY

In addition to preserving the extra rosemary, you can recycle the sprigs from the platter. Simply rinse, pat dry, allow to air-dry (to avoid ice crystals from the water)and follow these same instructions.

 
You can do the same with fresh thyme.

________________

*Cabot Cheese makes flavored Cheddars in Cracked Peppercorn, Everything Bagel, Garlic & Dill, Habanero, Horseradish, Hot Buffalo Wing, Smoky Bacon, Spicy Jack and Tuscan.

†Popular semi-hard cheeses include Blue di Bufala, Gouda, Gruyere, Provolone. For goat cheese lovers: Cabra Romero, Drunken Goat. For sheep cheese lovers: Melange Brebis, Tomette Brebis. The cheese counter staff can recommend other varieties.

‡ Using real evergreen branches is not advised. Not only are the leaves toxic if consumed, but the aroma will overpower the scent of the foods.

‘Tis the season for adding a little something special to the conventional.

So here’s a twist on a chocolate shake: a Chocolate Fruitcake Shake.

It was created by American Heritage Chocolate, which focuses on historical chocolate products and recipes.
 
 
RECIPE: CHOCOLATE FRUITCAKE SHAKE

Prep time is 45 minutes, cook time is 10 minutes. However, you can save most of that time by purchasing chocolate syrup—although it won’t be as good, and it will likely have high fructose corn syrup.

If you make the syrup from scratch, refrigerate the extra for another use.
 
Ingredients For 2 Shakes

For The Chocolate Syrup

 
For The Fruitcake Shake

 
Preparation

See Step 7 for the optional chocolate rim.

1. MAKE the syrup. Combine the water and ¼ cup sugar in a saucepan. Bring to a simmer stirring constantly until the sugar dissolves. Add the chocolate to saucepan stirring constantly until chocolate dissolves.

2. ADD the remaining ¼ cup of sugar, continuing to stir until sugar dissolves.

3. COVER the pan and refrigerate 30-40 minutes, until chilled.

4. PREPARE the shake. Place the dried fruit in a small bowl with the vanilla and rum extracts, and pour boiling water over the fruit just just to cover. Chill in the refrigerator for 30-40 minutes. When the fruit is chilled…

5. DRAIN the water and place the rehydrated fruit into a blender. Add the milk, 3 tablespoons of chocolate syrup, and the spices. Blend until the fruit is puréed and the ingredients are well blended.

6. ADD the ice cream and blend until smooth and frothy. Pour into glasses and serve immediately.

7. PRIOR to making the shake (Step 4)—up to 2 days in advance—melt your chocolate of choice (dark, milk, white) in the microwave at 30 second intervals, watching until it bubbles. Remove from the microwave and dip the rims of the glasses in the melted chocolate. Wait until semi-hard, then sprinkle with chopped coconut. If you have larger coconut flakes, chop them.
 
 
> CHOCOLATE GLOSSARY: TERMINOLOGY & TYPES
 
 
> THE HISTORY OF CHOCOLATE

________________

*This American heritage product is crafted to go with its recipes. Their Finely Grated Baking Chocolate is not sugar-free, but is 57% semisweet chocolate with sugar, anise, cinnamon and nutmeg, red pepper and other flavors. You can buy it online.

[1] ‘Tis the season for a Chocolate Fruitcake Shake (photos #1 and #3 © American Heritage Chocolate).

[2] American Heritage Chocolate’s Fine Grating Chocolate (photo © Shops At Mount Vernon).

[3] Grated cinnamon (actually, it’s cassia—here’s the difference).

[4] Just as with pepper, freshly-grated nutmeg is so much flavorful than the pre-ground variety (photo © McCormick).