You know those oh-so-perfectly iced sugar cookies that you (supposedly) can only find at bakeries, with precise lines and decorations that look all too real to be made from sugar…? Yeah, you can make those.
I’ve made my fair share of sugar cookies with thick, globby store-bought icing, as well as cookies with runny, glaze-like icing. I tend to choose the lesser of the two evils: glaze icing made from milk and confectioners sugar. Hey, it gets the point across and its easy. But trying to make a design with blobby or runny icing… flat-out impossible.
It's grind time, people--and by that I mean, we're less than two weeks from Christmas. This is my favorite time of the year and, honestly, I wish sometimes I could slow down the clock to enjoy the few short weeks between Thanksgiving and Christmas a little more. But though I can't stop time, I have to constantly remind myself that I am in control of how I prioritize and spend mine.
Nothing says holiday feast like a glistening glazed spiral-cut ham. For one, it’s not as time consuming as turkey (although, I know plenty of folks who serve both). Because let’s face it, most of us already have enough on our plates during the holidays without having to add roasting an animal from-scratch to the list. Not to mention, hams are available at most supermarkets, come fully cooked, and are reasonably priced—available, approachable, and affordable, three very important ‘A’ words when it comes to Christmastime.