Coconut Haystacks

I must confess that I haven’t been blogging much because I haven’t been baking much worth blogging about, just sticking to my tried and true recipes that have already been covered here.

The Christmas season is here, though, so I’ve been doing a little more fun baking/cooking lately.

For the writing group Christmas party, I went with my current flavor combination obsession, chocolate and coconut, and made coconut haystacks from Martha Stewart.  They were good, but I used bittersweet chocolate, and I think semi-sweet would have been a better choice.  And as a bonus it is a gluten-free recipe, so everyone could eat it.  Putting it in the mini cupcake liners looked cute and made it less messy.

I made small loaves of pumpkin bread for people at church. The recipe was a new one I had copied from my mother-in-law’s copy of Simply Delicious Amish Cooking by Sherry Gore.  It makes a big batch: two full-size loaves.  It calls for three cups of flour and an equal amount of sugar, which I reduced to two cups.  I found the recipe online here.  I think it is my new favorite pumpkin bread recipe.

I’ve also got a bunch of ingredients purchased for fudge and homemade caramels.  Those are my traditional Christmas candies.  You haven’t lived until you’ve eaten homemade caramels.  The storebought ones don’t even come close.