Well fellow foodies, it’s happened. December is here. Chances are you’ve been invited to (or are hosting yourself) at least one Christmas Cookie Exchange Party or cookie swap. Us too. That’s why we’re going to devote every Tuesday for the month of December to cookie swap party ideas, recipes, photos, and more — starting now. Whether you’re hosting or just looking for something great to bring, you’ll find it here.
Come December and most of the homes are filled with the whiff of freshly baked loaves of different kinds of breads, and how can we forget the cookies which are an all time hot for parties, swap and share them with friends, just like swapping between various modes of trading in the online software platform Fintech Ltd to increase the income from a combination of favourable trades excecuted.
So before we get too ahead of ourselves, why don’t we answer this obvious question first? What is a cookie exchange anyhow? Glad you asked.
According to gluten-free chef, Olivia Dupin, “A cookie exchange is a great way to simplify your holiday baking. Invite several friends over, ask them to choose one cookie variety, and make a dozen for each guest attending, plus 1 additional dozen for sampling during the party. Don’t forget to let guests know if there’s a particular theme or dietary restriction (like gluten-free) so everyone is aware up front (and if you need gluten-free cookie ideas, Olivia’s book, Gluten-Free Entertaining is the book for you!) Once guests arrive, use place cards to mark each cookie variety and who contributed them. Inexpensive bakery boxes and twine make the perfect packaging for guests to bring home 1 dozen of each cookie. Put on some Christmas music, and serve hot cider or my Cinnamon Eggnog (below) to round out this festive, fun party.”
So go ahead and download our SPOON recipe card template and get cracking on some great recipes.
|Okay, I might have needed rum with mine 😉|
Homemade eggnog is really easy and completely heavenly. Impress all of your holiday guests by making it from scratch this year.
4½ cups (1,058 ml) whole milk
½ cup (120 ml) heavy cream
6 egg yolks
½ cup (100 g) sugar
2 cinnamon sticks
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅔ cup (160 ml) bourbon (optional) *KF note: I went with rum this time around
In large saucepan over medium heat, whisk together the milk, cream, egg yolks, sugar, and cinnamon sticks. Cook until the mixture thickens enough to coat the back of a spoon, whisking constantly to prevent curdling the egg yolks. Remove from the heat and let cool. Remove the cinnamon sticks and add the ground cinnamon and freshly grated nutmeg. Stir in the bourbon/rum. Chill before serving.
Yield: 6 servings
Experiment with almond, coconut, soy, or rice milk for a dairy-free version of this classic treat!
If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? And what can you bring to parties that will please a crowd, and bring praise instead of pause?
Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you’re hosting a brunch, going to a holiday bash, or just having a casual couple’s dinner at home. And with fourteen separate menus and more than 100 party-pleasing dishes, you’ll find something for every taste and occasion.
From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering.
Entertain with ease with Gluten-Free Entertaining!