The cold days and dark nights of December, with their shortness and snappiness, encourages me reflect on my year. As with many, the end of the year is a time for peaceful reflection: where we were at the start of a year, where we are now. Goals we accomplished, adventures we went on, and decisions we made. Tears we cried, smiles we smiled. Laughs we laughed with so much life, our eyes started to water.
Not going to lie, 2016 was one hell of a year for me. A "roller coaster" of a year sums it up quite well. Emotionally hard and taxing, the fear and anxiety of the unknown, the pressure of uncertainty. The internal push to make others happy and comfortable over my own happiness, and inutuition. Really, no pun intended, but it all snow-balled on me this week.
The "holidays" have not felt as such for me yet. A certain unsettling feeling lingers, and as much as I try to harness this energy and put it towards positive action and creation, I find myself struggling. And I am sure many of you can relate to this feeling!
But, nonetheless, I have conjured enough Christmas spirit and cheer to put together some treats I hope to share (ok, ok, and treat for me to enjoy with my coffee or tea each day, too!). I have a few more tricks up my sleeve, if I can motivate myself to melt some chocolate, and muster a stable emulsion. I think I can, I think I can.From left to right: gluten-free chai spiced walnut polvorones; ginger snaps; gluten-free walnut, coffee and cacao nib polvorones; orange and hazelnut biscotti (see here for recipe!); gluten-free buckwheat chocolate sea salt cookies (really they are like brownies masquerading as a cookie); and finally, gluten-free spiced cocoa and pecan polvorones.The polvorones were all inspired by The Bojon Gourmet. The spiced cocoa and pecan recipe is here, but the riffs I took on it (chai spiced, coffee-walnut-cacao nib) were taken with liberty by myself. The gingersnaps are made from my favorite recipe, and are from the infamous Alice Medrich (found in her Pure Dessert cookbook, as well as her cookie book). The biscotti recipe was recently posted here, and this time, I left the hazelnuts more intact by hand-chopping and must say I love the results (also, winning for not have to clean the food processor!). I also used Meyer's dark rum in place of bourbon. And finally, the gluten-free buckwheat chocolate sea salt cookies are from the Bojon Gourmet's new book, which I gifted my sister this past October for her birthday. I am storing these all in ziplock bags and containers, in the freezer, to maintain freshness over the next few weeks. And I warn you: a super crispy ginger snap, fresh out of the freezer, dipped in hot coffee, is love at first bite! So with this, likely my last post for 2016, I wish you the best holiday. Happy baking, cooking and candy-making. I hope you listen to your heart, follow your gut, speak to your intuition as much as you know how to right now in the present moment. Be fearless, own up to your shit, and move forward. Follow you dreams, feed your soul. As corny as that sounds, I am really starting to believe in this magic that we all have, sitting in our bodies, waiting to be summoned with courage.
Forward. For that is our motto in Wisconsin. Forward! My intention is to march into 2017 with my eyes and heart open, with deep breaths, and with the calm that January brings to us.
Peace, love and warm wishes to you all. I hope you find yourself with a hot mug of something a treat in hand many, many times over the holiday season!